Monday, September 29, 2014
I was gifted a big bag of acorn and butternut squash a few weeks back and wasn't exactly sure what I wanted to do with them because lately I have been short on time and preparing mostly quick, healthy meals. On one of the acorn squash I noticed a sticker with instructions on how to microwave the acorn squash. I had never though of that before! With that info in mind I decided to whip up a delicious autumn meal in under 15 minutes!
1 acorn squash (about the size of a grapefruit)
1 cup dry bulgur wheat
1 medium apple (I used jazz)
2 medjool dates
2 tbsp craisins
1 tbsp coconut oil
1/4 cup pecans
1/4 medium onion
olive oil spray
1/2 tsp cinnamon
1. Slice acorn squash in half, remove the seeds and spray with olive oil spray. Place cut side up in microwave for 6 minutes.
2. In a medium sauce pan add two cups of cold water to one cup of dry bulgur wheat. Set on medium-high. Once it comes to a boil reduce to low and cook for 12-15 minutes or until tender.
3. Add coconut oil to a saute pan.
4. Chop onion and add to coconut oil.
5. When acorn squash is finished cooking, scoop out flesh with a spoon. Run a knife through the chunks and add to onion.
6. Chop apples and dates and add acorn squash mixture. Add craisins. Saute for 5-6 minutes.
7. When bulgur is cooked, add to pan with apple mixture. Add cinnamon and pecans to mixture.
8. Scoop into the shells of the acorn squash & enjoy!
Adding a cooking sweet potato would have bee FANTASTIC but I didn't have any in my pantry!
Make this gluten free by using amaranth, quinoa or brown rice instead of bulgur.
Tuesday, August 5, 2014
Here is the hybrid of my two favorite foods- zucchini bread and waffles! Zucchini bread is one of those wonderful foods sent from the produce gods to make our lives a little richer and sweeter. These waffles are mildly sweet, moist and fluffy! Enjoy!
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1 medium zucchini
2 Granny Smith apples
1 tbsp + 1 tsp brown sugar
1/2 tsp molasses
1 heaping tsp of cinnamon
1/2 cup unsweetened almond, soy or skim milk
1 tbsp Vanilla extract
1. Preheat your waffle iron based on the manufacturer instructions.
2. Using a grater or food processor, chop the zucchini and apple into very small pieces. Place into a strainer and allow to drain for 10 minutes.
3. In a mixing bowl combine flours, baking soda, baking powder and cinnamon. Mix thoroughly.
4. Add brown sugar, molasses, milk, egg and vanilla extract to dry mixture. Using a stand mixer, mix on low for 2 minutes.
5. Fold in shredded apples and zucchini until completely incorporated.
6. Spray the waffle iron with non-stick spray. Pour a 1/4 cup of batter and cook to your preference.
Enjoy with sliced fruit or maple syrup. Makes 8 waffles.
Nutrition Facts (per waffle)