Today had me feeling out of sorts and I was in the mood for some healthy comfort food. My acorn squash was going from green to orange, so I knew I had to use it up. First, I halved the squash and scooped the seeds out. Then I oiled and seasoned the halves. I baked them at 400 F for about 20 minutes.
While the squash was baking, I cooked some brown rice. In a separate pan I sautéed onion, carrot, celery, kale and garlic in sunflower oil. I added Maharajah curry, salt and pepper to the mix. Once the veggies were tender, I added golden raisins and some white wine. When the rice was ready, I added it to the skillet of curried veggies, covered it and left the heat on low.
Once the squash is tender, remove from the oven. Take advantage of the heat and roast some cashews coated in coconut oil, salt and curry powder for 5-10 minutes, stirring frequently.
Add the roasted cashews to the curried rice. Scoop generous portions into the squash.
I am a huge fan of granola. It has a great shelf life, it’s relatively healthy, it’s easy to make, and it’s great hot or cold!
I recently whipped up a batch of this granola and it is fantastic. Last year I made and gifted granola for the holidays and I will likely do the same this year, with this exact recipe.
Feel free to play around with the spices, nuts and fruits that are used here.
Cinnamon Honey Nut Granola
- 3 cups old fashioned oats
- 3 Tbls brown sugar
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 c honey
- 1/4 c vegetable oil
- 1 tsp vanilla
- 1/2 c dried cranberries
- 1/2 c chopped almonds
- Preheat oven to 300F
- Mix dry ingredients – oats, sugar, cinnamon, salt. Set aside
- Mix wet ingredients – honey, oil, vanilla
- Add wet to dry. Mix in nuts
- Bake for 15 minutes. Stir and bake for 10 more minutes or until granola is golden
- Let cool and mix in cranberries
I have a bunch of Chicken of the Woods mushrooms to use up still….
For tonight, I heated the mushrooms (which were previously sautéed in butter and frozen) in a skillet. I seasoned them with nutritional yeast, Bragg’s amigos and red pepper flakes. It is so simple, healthy, and delicious. You can mix the same ingredients together with more traditional shroomies such as portobellos.
This pumpkin chili turned out alright, but seemed to be missing something. Next time around, I’d like to add in chunks of butternut squash which would compliment the pumpkin nicely. I used this chili recipe as a guide for my own recipe below.
The corn muffins (not pictured) are amazing. I’ve struggled to find a corn muffin recipe that wasn’t too dry, chewy, and/or bland. This corn muffin recipe is moist and flavorful. And with corn muffins, you can go wild with add-ins such as roasted peppers, whole corn kernels, or cheese. I spiced mine up with some cayenne.
- 1 onion, diced
- 1 carrot, diced
- 1 orange bell pepper, diced
- 1 clove of garlic, minced
- olive oil
- 1 can of diced tomato
- 2 cans of beans (I used black beans and kidney beans)
- 3 Tbls chili powder
- 1 1/2 tsp cumin
- 1/2 tsp cinnamon
- 3 tsp tamari
- 2 c vegetable broth
- 1 1/2 c pureed pumpkin
- Saute the onion, carrot, and pepper in oil until tender. Add the garlic and spices, let cook for a few more minutes
- Next, add the tomato, beans, broth and pumpkin. Bring to a simmer, cover, and let cook for 20 minutes
- Taste and adjust spices/salt as desired
- 1 c yellow cornmeal
- 1 c flour
- 1 Tbls baking powder
- 1/3 c sugar
- 1 tsp salt
- 1 c canned coconut milk
- 2 eggs
- 1/2 stick butter, melted
- 1/4 c honey
- 1/2 tsp cayenne
- Preheat oven to 400 F
- Add the dry ingredients, set aside
- Whisk together the wet ingredients, add wet ingredients to the dry
- Give the batter a few stirs, do not over mix
- You should have enough batter to make 12 muffins
- Bake for 12-15 minutes