Apricot Energy Bites
Four-ingredient no-bake apricot and coconut energy bites for a naturally sweet, wholesome snack.
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BUTTERNUT SQUASH & SPINACH LASAGNA
BUTTERNUT SQUASH & SPINACH LASAGNA
A comforting butternut squash and spinach lasagna layered with ricotta, mozzarella and parmesan.
المقادير
Method
For the Butternut Squash Filling
- First, begin with cutting the butternut squash into cubes in order to cook, you can either boil in water for up to 20 minutes or until tender and you can also bake them in the oven for about 15 minutes or as needed.
- Once the butternut is cooked, transfer to a food processor and puree then add the ricotta cheese, milk, salt and nutmeg and pulse to combine.
- You can add more milk as per your liking, which will also make the filling creamier.
- Adjust salt & nutmeg as needed.
For the Spinach filling
- Heat 1 Tbsp. of olive oil to a skillet, add the frozen spinach and allow thawing. Once the spinach begins cooking, add the minced garlic and cook until fragrant. Add salt and pepper to taste and mix over low heat for another 4-5 minutes.
- Once the spinach is well cooked, allow cooking for a few minutes then add the ricotta cheese followed by the mozzarella cheese mixing all together.
- Adjust salt and pepper to taste. Set aside
For the Lasagna Sheets
- Bring a wide pot of water to boil, and place the lasagna sheets one by one in the boiled water to cook as per the package instructions.
- I usually dip each sheet for a few minutes and remove, when I am ready to assemble the lasagna altogether.
How to assemble
- Begin by greasing your lasagna dish with a tsp. of olive oil to prevent the bottom from sticking when you are ready to cook.
- Spread 1/3 of the butternut squash filling on the bottom, sprinkle with some mozzarella cheese and top with cooked lasagna sheets
- Spread half the spinach filling over the lasagna sheets, top with mozzarella cheese, and top with another layer of cooked lasagna sheets
- Spread another layer of butternut squash filling, sprinkle with mozzarella cheese and top with cooked lasagna sheets.
- Spread with another layer of spinach filling, top with mozzarella cheese and a final layer of lasagna sheets.
- Spread the remaining amount of butternut squash filling over the last layer of lasagna sheets, sprinkle with mozzarella cheese and finally grated parmesan cheese.
- Sprinkle the Italian seasoning, dried basil and paprika on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for a final 10 minutes until the top is golden brown.
ملاحظات
An all-time favorite dish!
Chocolate Strawberry Overnight Oats
Creamy chocolate overnight oats layered with strawberry jam, fresh berries and almonds — breakfast made easy.
Coconut Broccoli Soup
A silky, dairy-free broccoli soup blended with coconut milk, ginger and a hint of chili.
Pumpkin Seeds
One of the best seeds you can include in your diet is the tiny but mighty pumpkin seed!
Pumpkin seeds are packed with valuable nutrients ranging from magnesium and manganese to copper, protein and zinc.
Pumpkin seeds may benefit your heart, liver and immune system, help fight diabetes, and offer unique benefits for men’s prostate health and women’s relief of menopause symptoms as well.
More detailed and additional benefits include:
The rich source of magnesium found in pumpkin seeds promotes bone health and a greater bone density which decreases the risk of osteoporosis in women after menopause.
Pumpkin seeds contain omega-3 and omega-6 fatty acids, antioxidants, and fiber. This combination has benefits for both the heart and liver.
Pumpkin seeds are high in fiber which helps maintain a healthy weight and enhances overall digestive health
Pumpkin seeds are considered a good source of zinc and hence recommended for pregnant women
Pumpkin seeds have long been valued as an important natural food for men’s health. This is in part because of their high zinc content, which is important for prostate health.
Pumpkin seeds may help improve insulin regulation and help prevent diabetic complications by decreasing oxidative stress
Pumpkin seeds are highly nutritious and packed with powerful antioxidants.
Besides eating them on their own, you can use them in baking, add them to smoothies, Greek yogurt and fruit or incorporate them into meals by sprinkling them into salads, soups or cereals.
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MUSHROOM & ASPARAGUS LEMON RISOTTO
A dairy-free brown-rice risotto with mushrooms, asparagus and bright lemon — creamy comfort, plant-based.
CAULIFLOWER & CHICKPEA CURRY
CAULIFLOWER & CHICKPEA CURRY
A cozy cauliflower and chickpea curry simmered in coconut milk and warm spices, served over basmati rice.
المقادير
Method
- Cut the cauliflower into small florets, place in a zip bag with 1 tbsp of coconut oil and a pinch of salt and shake until evenly coated. Spread the cauliflower on a baking sheet and place in the oven to bake for 25 minutes until evenly browned and a little crispy.
- In a large pan, add 1 tablespoon of coconut oil with the thinly sliced onions and red chili (if using). While you sauté the onions, combine the minced garlic and grated ginger to form a paste and add to the pan. Continue to sauté along with the onions until fragrant (about 3-4 minutes)
- Add the chickpeas to the pan along with the curry powder and tomato paste and cook for a few minutes. Remove the chili if using and discard before moving on to the next step.
- Add the vegetable stock, coconut milk and salt to taste, stirring all together and finally add in the lime juice and allow to simmer on low heat for another 8-10 minutes.
- Taste and adjust the salt and lime juice to your liking then remove the cauliflower from the oven and allow cooling for a few minutes before adding them to the pan. Stir all together for a couple of minutes and your Curry is ready!
- Cook one cup of basmati rice as per package instructions (I like to use brown basmati for added nutrition). You can mix the cooked rice with some freshly chopped cilantro.
ملاحظات
Serve the curry with Cilantro rice and some toasted raw cashews.
ENJOY!
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