Spaghetti Squash & Pear Salad

standard September 3, 2014 Leave a response

This lovely salad came about almost by accident. I was planning on Wednesday salads to be lettuce-based. I had a head of sweet butter lettuce in my CSA, loads of veggies to play with. Then I realized I had no idea what to do with the lone spaghetti squash in my box. After rethinking everything, I decided to roast it, put it in a bowl and go with where my inspiration took me. A little taste-testing and tweaking produced this fresh, hearty, yet light bowl of goodness. It is even better 24 hours later after its chilled and the flavors have had time to meld together.

086114Spaghetti Squash & Pear Salad

Serves 1.

Print-Friendly Recipe

Ingredients:

  • 1 small spaghetti squash
  • 1 tsp coconut oil
  • 1 T hemp seeds
  • 1/2 asian pear, chopped
  • 1/4 c fresh parsley
  • 1 T almonds, chopped
  • 1/4 jalapeno, finely diced
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1 tsp hemp oil
  • 1 tsp apple cider vinegar
  • Salt and pepper, to taste

Steps:

  1. Preheat oven to 350 and line a baking sheet with parchment paper. Slice squash in half lengthwise and remove seeds.
  2. Brush each side of the squash flesh with coconut oil and sprinkle with salt and pepper. Place skin side up on the baking sheet and bake for one hour, or until soft.
  3. While squash cooks, combine hemp seeds, pear, parsley, almonds, jalapeno, cumin, and coriander in a medium bowl.
  4. Remove squash from the oven and let cool slightly. Scrape flesh out of skin with a fork, and add to pear mixture. Combine well, adding oil, vinegar, and salt and pepper to taste.
  5. Grab a fork and enjoy!

Nutrition:

Per Serving: 387 kcal, 41 g carbs, 22 g fat, 11 g protein, 477 mg sodium, 18 g sugar

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Sweet Potato Spice Smoothie

standard September 2, 2014 1 response

I have always been a big fan of vegetables for breakfast. I’ve thrown kale, beets, spinach, avocado, pumpkin, broccoli, and even peas into my morning smoothies. I’ve roasted sweet potatoes with spices. I’ve made a few tofu quiches. But I hadn’t thought to try sweet potatoes in a smoothie until I was trying to think of how to use my CSA goodies for breakfast. My Pumpkin Chai Protein Smoothie was the basis for this one, adding pear to sweeten, changing up the spices, and removing the protein powder to make it a little more simple. (Vanilla or Chai protein powder would work great here though, if you wanted). This smoothie is definitely the perfect transition into fall flavors while still suffering through Texas summer heat!

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Sweet Potato Spice Smoothie

Serves 2.

Print-Friendly Recipe

Ingredients:

  • 2 small¬†sweet potatoes, peeled and diced
  • 1 asian pear
  • 1 1/2 tsp ginger
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom
  • 1 banana, frozen
  • 2 T hemp seeds
  • 1 T agave nectar
  • 1/2 c orange juice
  • 1 c water
  • 1 c ice

Steps:

  1. Bake sweet potatoes on a parchment lined baking sheet at 300 for 30-45 minutes or until soft.
  2. Place baked sweet potatoes in a high speed blender. Add remaining ingredients in order, topping off with ice.
  3. Blend until smooth.

Nutrition:

Per Serving: 422 kcal, 92 g carbs, 5 g fat, 9 g protein, 147 mg sodium, 37 g sugar

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