Caramelized Butternut Squash & Fig

Carmalized Butternut Squash and Fig Now that fall is well among us it’s officially squash time! Here’s an easy to make, delicious  and healthy recipe that will liven up any meal. Here ‘s what you will need.

1 Large Butternut Squash ingredients

20 figs

4 Tbsp Balsamic Vinegar

3 Tbsp honey

1 Tbsp brown sugar

Here’s What You Do

  1. Preheat the over to 350 degrees
  2. While the oven is preheating pre-cook the squash for 8 minutes in the microwave.
  3. Quarter the figs (so they are cut into 4 pieces each)
  4. When the squash is done pre-cooking, hold with a towel (because it will be hot) and slice 1 inch round cuts
  5. Dice these pieces into triangles (see pictures)
  6. In a sauce pan mix the balsamic vinegar, honey and brown sugar, on low heat and mix slowly. Allow the sauce to caramelize as you slowly mix the ingredients together (this should take about 8 minutes)
  7. Place the squash and figs in a baking pan and pour in the sauce until all is covered
  8. Bake for 45 minutes

PB 2: The Best Invention Since PB (according to me)

Alright as you may or may not know by now I am a peanut butter addict. I can actually eat entire jars of pb with a spoon in a few sittings. For this reason I avoid buying PB because for lack of better reason it’s just too good and I can’t control myself.

Plain and simple, I would be morbidly obese if I kept peanut butter in my apt.

As some of you may also know there is a company called Bell Plantation that produces “peanut butter” with 85% less calories… WAIT WHAT!? Yes…you read correctly, peanut butter with 85% less calories. Here’s the deal, the peanuts are slow roasted and then pressed to remove all oil (the main source of fat and calories). They are packaged in powder form, and when the user adds water turns into what is comparable to traditional creamy peanut butter. The fat and calorie count of PB2 is 85% lower than regular peanut butter. The noticeable downside is one serving of PB2 has about 40% less protein than regular peanut butter. photo (2)

After doing a little digging I’ve found some criticism of PB2 saying that during the pressing process it is stripped of many of the essential nutrients found in natural peanut butter. The most notable are the monounsaturated and ployunsaturated “good fats” and vitamin E.

Here’s my take on it: (in bullet form for efficiency)

-It tastes just like peanut butter (especially if mixed into a smoothie)

-It has protein in it

-It is low in calories and fat

-It is NOT bad for you it just isn’t as nutrient dense as regular PB

Taking all of the above into consideration I think eating PB2/ using it in recipes in moderation is fine. I’m looking forward to making some awesome new PB themed recipes and sharing them with you all!

What is your take on PB2? Do you think it’s safe/good to eat?

Dairy Free Ground Turkey Curry

If you like curry, you will LOVE this dish. Even if you don’t normally like curry, give this recipe a try. It’s a much milder version than what you get in an authentic Indian kitchen.

What you will need:

  • 1 cup baby spinach
  • 1/2 cup chopped summer squash
  • 1/2 cup  frozen peppers (or fresh, even better)
  • 3 ounces of ground turkey
  • 1-2 tbsp of red curry powder
  • 1/4 cup of almond milk

Note: Broccoli and egg plant would also be great additions to this. Last time I made it and took pics (included here) I didn’t include them but I’m going to give it a try next time and see how it goes.

What to do:

In a pan cook the ground turkey meat until only the middle is pink. Continuously separate meat with a fork while it cooks to achieve the ground morsels instead of just a hamburger type situation image

Next, saute the spinach, summer squash, and bell peppers in the pan with the turkey. Once the turkey and veggies are fully cooked (after about 5 minutes) sprinkle 1-2 tbsps of red curry powder over the contents of the pan.

Almost immediately after adding the seasoning, pour 1/4 cup of almond milk into the pan. Allow the milk to saturate all aspects of the pan, and mix with your fork. Make sure the curry and milk mix together. For a less “milky” curry add less almond milk to the pan.

Let the contents heat for another few minutes before serving.

photo image_1

My Go-To Green Smoothie

This is the recipe for my go-to green smoothie. I make this one at least once a week if not more, it is so easy to make and delicious!

go to green smoothie

The recipe below is for a 22 oz smoothie:

1 banana

4-5 large frozen bananas

1 cup Spinach

1 1/4 cups of almond milk

Enjoying the  go-to smoothie at work and taking a self

Enjoying the go-to smoothie at work and taking a selfie