B.S.Lasagna you say? Yes… B.S. or butternut squash. If any of you look at my recipes, you all know fall is my favorite season. I love a hearty meal and really enjoy crisp cool weather, and… that’s right, PUMPKINS. Well, as you also know, squash, especially the butternut variety is a very close cousin to the wonderful pumpkin.

I made this lovely, filling, flavorful dish for a few of our fellow iron tribe women this evening. I’ve been eyeing this particular recipe for some time. Just didn’t have enough people to make it for, so what did I do? Found some wonderful people to make it for. Everyone loved it, Damaris thought there were actual noodles in it… I had no leftovers, sorry Homewood staff. I was also getting my house ready for 10 people, so didn’t have the time to take pictures in the process. I adapted the recipe from Health-Bent, and the picture came from there as well.

I served it with a salad and the most wonderful almond butter pumpkin bars.

Ingredients:

1 lb Italian sausage (mild or hot, I used mild)

1/2 lb ground beef

1 red onion

3 cloves garlic

1/4 cup olive oil

1 butternut squash

1 12 ounce can pasta sauce (I had a coupon for the 365 brand from whole foods, and got the one with basil and some other spices)

1/2 cup diced tomates (also the 365 brand with some Italian spices…)

1/2 cup roasted red peppers

1 tbsp Italian seasoning

Fresh basil

Directions:

Preheat oven to 400 degrees. Cook onions, garlic and meat in small amount of oil (preferably in a dutch oven, cause this is kind of a lot of stuff). Cut squash into plants (Butternut squash is kind of a beast to work with, but such a delightful surprise on your palette. It is totally worth it. Go to the Health-bent website here for directions on how to do this, or ask me my method when you see me). Combine pasta sauce, tomatoes, oil, red peppers and basil with an immersion blender (Yeah… don’t have one of those? Use a blender or food processor for the tomatoes, red peppers and basil and then mix everything together in a big bowl). In a 9X9 dish, lightly cover bottom of dish with sauce, then add squash then meat then sauce. Repeat, ending with sauce (I completely this 3 times). Bake for 45-60 minutes. Let set 30 minutes before serving.

Ingredients:

1 cup blanched almond flour

1 cup coconut flour

1/2 cup pumpkin puree

1/4 cup coconut oil

3 eggs

1 tbsp coconut butter

1/4 cup agave

1/4 cup maple syrup

1 tbsp vanilla extract

1/2 tsp salt

1/2 tsp baking soda

1 tbsp pumpkin pie spice

Directions:

Preheat oven to 350 degrees. Blend all ingredients together. Drop spoonfuls of batter on a parchment lined baking sheet. Bake for 17-20 minutes. Let cool and serve.

Adapted from the food lovers.

From the new cookbook “Paleo Comfort Foods” that I blogged about a couple of weeks ago… I have yet to get the cookbook from amazon, but found this on my newest obsession Pintrest. I made the pudding this morning and it was SO good. It was very easy and has no added “sugars,” but yes it does have 3 bananas and a lot of coconut, so is a good fill for your fat in a day.

Here is the link… Banana Pudding.

You should totally try it out!

My husband even told me that it was one of the best Paleo meals to date.

Ingredients:

• 3 tbsp coconut oil or olive oil
• 1 red onion, diced
• 4 stalks celery, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1/4 cup parsley, chopped
• 2 tbsp capers, drained
• 1/2 tsp hot sauce (we use Tapatio)
• 1 tsp worcestershire
• 3 tsp Old Bay seasoning
• 2 tsp fresh ground pepper
• 2 tsp sea salt
• 1 lb jumbo lump crab meat
• 10 eggs
• 2 cups coconut milk
• 2 tsp dry mustard

Directions:

• Heat oil over medium-high heat in a large skillet.  Add onion, celery, bell peppers, parsley, capers, hot sauce, worcestershire, Old Bay, 1 tsp salt and 1 tsp pepper.  Saute until veggies are soft.  About 10 to 15 minutes.

• While veggies are cooking, whisk together eggs, coconut milk, dry mustard, 1 tsp salt and 1 tsp pepper

• After veggies are cooked, remove from heat and stir in jumbo lump crab meat.

• Fill the bottom of a WELL-greased 9 x 13 pan with the veggie/crab mixture. (I used coconut oil to coat the bottom and sides of my pan…worked like a charm)

• Pour egg mixture into pan.

• Bake at 350 for 30 – 45 minutes.

I checked mine at 30 minutes and it was done.

Quiche will be done when an inserted knife comes out clean.

Serve and enjoy!

The great thing about this recipe is that you can add whatever protein, veggies and seasonings you like.

The ratio is typically 1 pound of protein and 1 pound of veggies to egg mixture.

If you are worried about cholesterol use mostly egg whites, just know that you will have to use more than 10 eggs.

It also warmed up really well for the couple of days it was leftover!

Here is a light and summery pasta dish! It tastes and looks very green. It is good and you feel healthy after eating it. 

Pesto Ingredients:

1 cup spinach

1 cup basil

1 lemon (juice and zest)

1/3 cup walnuts, toasted (you can use pine nuts, just more $$)

2 cloves garlic

1/4 cup olive oil

 Pasta Ingredients:

4 zucchini

2 lbs chicken

2 lbs asparagus

1/2 carton grape tomatoes

olive oil

 Pesto Directions:

Add all ingredients to food processor until finely chopped. Slowly drizzle in olive oil until paste has formed. Set aside.

 Pasta Directions:

Preheat oven to 400 degrees. Boil chicken and shred, set aside. Slice zucchinis into thin strips with potato peeler or knife and sprinkle with salt. Place in colander over bowl for 15 minutes. Bring water to a boil and blanch zucchini “noodles” for 1-2 minutes, drain. Run cold water over “noodles” to stop cooking. Cut ends off asparagus and then cut into thirds. Cut tomatoes in half. Put asparagus and tomatoes in baking dish and drizzle with olive oil. Roast for 15-20 minutes.

 Add noodles, chicken, asparagus, and tomatoes to large bowl. Toss with pesto!

**Disclaimer, this recipe needs more work. It takes a lot like the banana muffins, which is not what I had hoped for… I’ll try to make them again and make them better

Ingredients:

3/4 cup chopped pecans

1 1/2 cups peeled and chopped fresh, ripe peaches

“Dry”

1 cup coconut flour

1 cup almond flour

1 tsp ground cinnamon

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp ground nutmeg

“Wet”

3/4 cup freshly grated carrots

1/4 cup coconut oil

1 tbsp almond butter

1/2 cup agave

1/4 cup grapespeed oil

1/2 cup coconut milk (I added a little more, because the batter was super thick)

3 large eggs, beaten

Directions:

Preheat oven to 350 degrees. Bake pecans in a single player on a baking sheet for 7 minutes until toasted and fragrant, stirring halfway through, cool. Stir together dry ingredients in a large bowl, add peaches, wet ingredients and toasted pecans, stirring until dry ingredients are moistened. Spoon batter into greased muffin tins. Bake at 350 degrees for 20-30 minutes.

Makes 12.

1 cup pitted dates

1 cup cashews

2 tbsp unsweetened coconut

1/2 cup dried blueberries*

1/2 tsp cinnamon

1 tbsp fresh lemon juice

1 tsp vanilla

Directions:

Combine all ingredients in a food processor (I have a mini food processor, so I combined in a bowl first and processed in 2 shifts) . Form into bars or balls. I tried to mash them down in a 9X9 dish and then cut them, but they were too thin, so I put two together. Try not to eat them all at once.

Makes 6-7 bars.

*You can buy dried blueberries, but they are quite $$. In order to save some dough, take a pint of blueberries and place them on a parchment paper lined cookie sheet in the oven at 225 degrees for about 2 hours.

But this has got to be one of the best dishes I’ve cooked in a while!

Loads of flavors, very hearty and filling.  Warms up great as well.

Ingredients:

• 1 cup gluten free chicken stock
• 1/2 cup gluten free soy sauce
• 6 tbsp almond butter
• 2 tbsp grated fresh ginger
• 4 tsp honey
• 2 tsp dry mustard
• 2 tbsp safflower oil, divided
• 2 lbs chicken breast, cut into 1 inch pieces
• 6 garlic cloves, minced
• 2 medium red bell pepper
• 1 1/3 cup raw cashews
• 2 cups frozen shelled edamame, thawed
• 8 green onions, optional (I hate green onions, so I left them out)

1. In a medium bowl, whisk broth with soy sauce, almond butter, ginger, honey and dry mustard.  Set aside.
2. In a large nonstick wok or skillet heat 1 tbsp oil on medium-high heat.  Add chicken and garlic and cook until chicken is browned and cooked through, about 6 minutes.  Transfer to a bowl; heat remaining 1 tbsp oil in wok.  Add pepper, cashews and edamame and cook for 5 minutes.
3. Return chicken to wok.  Add onions (optional) and sauce.  Bring to a boil, then reduce heat to medium-low and cook until sauce thickens, about 3 minutes.
4. Serve, eat and enjoy.

The great thing about this recipe is that you can add any vegetables you like to the mix.  Cauliflower, broccoli and asparagus would all be great additions.  Or you could serve this stir-fry over roasted cauliflower (mimics rice).

I’m mad that I did not get a picture of the completed dish.  It’s not only delicious, but it is a beautiful dish as well.

Hope you enjoy!

I think it went rather well and my husband agreed!

Ingredients:

• 2 tsp olive oil
• 18 large sea scallops (about 2 lbs)
• Sea salt and pepper, to taste
• 1 small shallot, minced
• 1/2 cup fresh squeezed orange juice
• 1/4 cup gluten free chicken stock (I use Kitchen Basics)
• 2 tsp organic, pastured butter (Paleo Purists…read this article)
• 1 tsp grated orange zest
• 1 tsp chopped fresh parsley, optional

1. In a large non-stick frying pan, heat oil on medium-high.  Pat scallops dry with a paper towel and sprinkle with salt and pepper.  Working in 2 or 3 batches, sear scallops until cooked through, flipping only once, about 3 to 4 minutes per side.  Transfer to a serving plate and cover with foil to keep warm.
2. Add shallot to pan and saute until softened, about 1 minute.  Add juice and broth. Deglaze pan by scraping brown bits from bottom with a wooden spoon.  Bring to a boil and simmer until liquid is reduced by half, about 4 minutes.
3. Remove pan from heat and quickly whisk in butter.  Add zest and parsley, if desired.
4. Finish scallops with shallot-juice reduction.

Tips:

Avoid crowding the pan when you sear scallops.  Scallops release moisture as they cook so too many in a pan at once will cause them to steam instead of sear.  To achieve a caramelized crust, you may need to work in batches, depending on the size of your pan.

I cut this recipe in half and only cooked 8 scallops.  I like sauce so the next time I make this dish I will not cut the recipe for the sauce in half.  Felt like there was not quite enough sauce.

Another side note:  The orange zest was a little too bold for me.  Next time I will either cut the ratio in half or leave it out altogether.

I served this with a sweet potato mash and broccoli salad from Urban Cookhouse.

Directions:
Boil chicken and steam broccoli and cauliflower. Meanwhile cook bacon and then cook chopped onion in bacon grease. Mix together chicken stock, eggs, and spices in small bowl. Preheat oven to 350 degrees. Once chicken is finished boiling, cube. Once cauliflower is steamed, throw in food processor and process until rice-like consistency. Add steamed broccoli, cauliflower rice, and chicken to casserole dish. Add in almonds and chicken stock mixture. Stir together and bake for 35-40 minutes.