Whole Food Supper Club: Grande Cena Italiana

Last night Bo and I tried something new: we went to a "Supper Club" hosted by our local Whole Foods (WH).  Come to find out, this is a new monthly event that our WH just started up last month.  We attended only the second event of its kind!

For a four course dinner, the event only cost $15.00 per person, and online registration was required.  Upon arrival, Bo and I were pleasantly surprised to see that the event was SOLD OUT!  Whole Foods must be on to something, because it was a packed house!

As you probably noticed from the title of this post, the theme of last night's Supper Club was "Grande Cena Italiana" (translated as "Big Italian Dinner").

Menu:

Italian Chowder with Cod (or Tofu) & Kale

Mediterranean Crunch Salad

Eggplant Bolognese with Spaghetti Squash Noodles

Tiramisu

The event started off with a brief explanation of what we would be eating, how it was prepared, and an overview of the "Four Pillars of Healthy Eating:"

1. whole food - any food in its most essential, pure, delicious, and basic form: an asparagus spear, a lemon, a scoop of quinoa, or a fillet of salmon;
2. plant-strong - begin to reconfigure your plate so that the majority of your meal is made from an abundance of plant-based foods;
3. healthy fats - eat whole plant-based foods like nuts, seeds, and avocados.  Then, work to minimize (or eliminate) the amounts of extracted oils and processed fats you cook with on a daily basis; and
4. nutrient dense - choose foods rich in micronutrients when compared to total caloric content.

Then we got straight to the best part: EATING!

Course #1 was soup: Italian Chowder with Cod & Kale.  I enjoyed my bowl with baked tofu, while Bo enjoyed his with fresh cod.  Overall the soup was delicious.  My only two points of contention were:

1. it is still a little bit too hot outside for me to truly enjoy hot soup (for me, it needs to be at least 65 to warrant hot soup); and
2. a pinch of salt would have taken this dish from "good" to "great"!

Course #2 was salad: Mediterranean Crunch Salad, to be specific.  The salad was one of both Bo and I's favorite courses of the night.  Although the only dressing that it had was a few tablespoons of red wine vinegar, it - surprisingly - didn't need it.  The tomatoes, cucumber, olives, and other vegetables were so flavorful and fresh that they really "popped" on their own.  In retrospect, I think that a heavy or creamy dressing would have just overwhelmed the natural flavors completely!

As you can see, I had no problem polishing off my entire salad...hehehe. :)

Throughout the evening, we drank Cucumber and Lemon Infused Water.  Who knew that something as simple as a few sliced of cucumber and lemons could elevate boring table water to something spectacular?  You better believe I will be recreating this at home!

For our main course, we enjoyed Eggplant Bolognese with Spaghetti Squash Noodles.  By far, the bolognese was my favorite part of the dish.  Don't get me wrong, I enjoy spaghetti squash as much as the next person, but the vegetables were really far and above better than their "noodle" counterparts.

Again, the squash could have used some garlic, salt, pepper, and maybe even a little EVOO (while the bolognese was delicious all on its own).  I know that the point of the dinner was to show us how plant-based, fresh, food can be delicious without the added sodium and fat (i.e. oil), but a little bit really would have gone a long way here.

In the end, I ate all of the bolognese while leaving about half of the squash on my plate!

Course #4 was, by no surprise, another one of Bo and I's favorites of the evening.  I mean, truly, who can say no to decadent tiramisu?!  Surprisingly, the tiramisu was vegan!  To prove it to you, here is the ingredient list:

• 4 cups medjool dates, pitted
• 2 1/2 cups water;
• 4oz. espresso;
• 1 1/2 cups cashews, soaked and drained;
• 1 cup coconut milk;
• 2 cups whole wheat pastry flour;
• 1T baking powder;
• 1/2 tsp sea salt;
• 1 tsp lemon juice;
• 2 tsp vanilla extract;
• 1/4 tsp cinnamon; and
• 2T cocoa powder.

Creamy, D.E.L.I.C.I.O.U.S., and sinfully good, this dessert was as good as any tiramisu I have ever eaten.  Even Bo said that he never would have guessed it was vegan and relatively healthy!

Obviously, we both ate every single bite (and I might have even used my finger to swipe off the remaining cream a time or two). ;)

More photographic evidence of the deliciousness.

By the end of the evening, we were fulled (but not stuffed), a little bit more educated on healthy foods (but not overly inundated), and relaxed (the sign of any good date night, if you ask me).  I definitely think that we would be interested in attending another "Supper Club" at Whole Foods.  In fact, next months menu is already looking pretty intriguing:

• Yellow Split-Pea and Sweet Potato Soup;
• Kale Waldorf Salad;
• Quinoa with Balsamic Roasted Mushrooms; and
• Banana Ice Cream Cake.

Sounds pretty good, right?!

Question of the Day:

What sort of unique events does your community offer (and I'm not just talking about grocery stores here, it can be an event hosted by your local mall, pet store, etc.)?!

Blessings,
Ally and Bo

"Cheesy" Bacon (or not) Squash Bake

Growing up, my family had a relatively large farm.  Every summer we planted and harvested:

• green beans;
• corn;
• okra;
• tomatoes;
• butter beans;
• cucumbers;
• cantaloupe;
• watermelon;
• potatoes; and of course
• SQUASH!

I was never a picky eater (and other than animal products, I'm still not), but I always particularly looked forward to eating the squash.  Don't get me wrong, green beans, butter beans, corn on the cob, and tomatoes were also some of my favorites.  But there was always something special about the crooked neck squash.

Maybe it was the fact that they were so much easier for me to pick.  

For instance, I remember that (much to my chagrin) my mom used to write me a list of chores for the day, and I would loathe seeing "pick green beans" or "pick corn" on there.  The green beans just took SO. MUCH. TIME. to pick, and I always ran across random raccoons or snakes in the corn fields.  But picking squash was easy.  The plants were spread out low on the ground, and the yellow color made it easy to spot ones that were ripe.  In short, squash made for easy pickin's!

Usually I whip up a simple squash and onion saute, but last night Bo was craving bacon and I didn't feel like standing over the stove for twenty minutes.  The result was a fast, easy, and delicious recipe for baked squash that was LOW in effort and BIG in flavor!

Notice, I didn't use bacon on my side of the dish (obviously), and I subbed nutritional yeast for the cheese.  The result was the best of both vegetarian and meat-eater worlds!

Before I share the recipe with you, I just want to address one thing.  A lot of people ask me if - even though I don't eat meat - I will cook it for Bo.  The answer is yes, and I'll tell you why.

My choices are MY. CHOICES.  

Just because I feel very strongly about not eating meat, or for that matter, any animal product that is created in such a manner that is harmful to the animal, doesn't mean that I expect Bo (or anyone else) to follow suit.  His choices are HIS. CHOICES.  He knows my beliefs, and he respects them.  Perhaps most importantly, I neither have the ability nor the right to judge him for his choices.

Now, let's get to this recipe already!

"Cheesy" Bacon (or not) Squash Bake
Serves 2-4

2 small crooked neck squash, sliced into rounds
1 small yellow onion, sliced into half moons and pulled apart
2-3 slices bacon, cut into small pieces
salt and pepper, to taste
4 oz. cheese (or 4T nutritional yeast)
1 1/2T EVOO

Directions:

• Preheat the oven to 350 degrees.
• Layer the squash round into the dish (see the picture at the top of this post for an illustration).
• Sprinkle the onion pieces on top.
• Generously season with salt and pepper.
• Drizzle the squash/onion mixture with the EVOO.
• If you aren't a vegan/vegetarian like me, add the bacon on top of the onions.
• Bake for 35 minutes.
• Remove from the oven and scatter the shredded cheese (or nutritional yeast) on top of the dish.
• Return to the oven for 5 minutes, or until the cheese fully melts.
• Serve immediately.

We enjoyed our squash bake alongside Rosemary, Lemon, and Olive Oil Cake, which - if you were wondering - was amazingly D.E.L.I.C.I.O.U.S.!

Question of the Day:

Do you like bacon?  (I know that I am a vegan/vegetarian now, but even when I still ate meat I didn't really like or crave bacon or sausage...just not my thing.)

Blessings,
Ally and Bo

Herb-Roasted Summer Vegetable Salad

Man oh man I just L.O.V.E. summer produce!  There is something about the fresh abundance of colors, flavors, shapes, and sizes of summer foods that I can't seem to get enough of.  I honestly think that I could eat fruits and vegetables for breakfast, lunch, and dinner all summer long and not get sick of them in the least.

HM...HMMM...GOOD!

Last night Bo and I headed over to a friend's house for a dinner party.  I was in charge of bringing a salad.  I'm not sure, but I suspect that the hostess was expecting a salad filled with the the traditional mixed greens, tomato, carrots, celery, etc.  But you know me, I had something totally unique in mind (go figure)!  Instead, there wasn't a piece of lettuce in sight, and in its place was a regular cornucopia of rainbow-colored vegetables, dried herbs, and a tangy-sweet vinaigrette.

Honestly, who wants to eat the same ol' boring dinner salad anyways?!

If you have a plethora of summer produce ripe and ready to be eaten, this salad is for you!  My kitchen was overflowing with squash, mushrooms, asparagus, and tomatoes - so that's what I used - but feel free to substitute any of the ingredients with what you have on hand.  Zucchini, green beans, and/or potatoes might be wonderful exchanges or additions.   Whatever vegetables you use, DON'T FORGET the herbs!  The sweet pine and citrus flavor of the marjoram is a must, and you can never go wrong with a little basil and thyme.

Herb-Roasted Summer Vegetable Salad
Serves 2-4

3 small crooked neck squash, cut into half moons
3 tomatoes, cut into cubes
1 packet of mushrooms, roughly chopped
1 bunch of asparagus, woody ends removed and cut in half
1 tsp salt
1/2 tsp pepper
1 tsp dried marjoram
1 tsp dried basil
1/2 tsp dried thyme
3T EVOO, divided in half
1T apple cider vinegar
1T Dijon mustard
1/2T lemonjuice

Directions:

• Preheat the oven to 425 degrees.
• Place the squash, tomatoes, mushrooms, asparagus, salt, pepper, marjoram, basil, thyme, and 1 1/2T EVOO into a large mixing bowl.
• Toss to coat.
• Pour onto a large baking sheet.
• Roast for 30-35 minutes.
• Meanwhile, whisk together the remaining 1 1/2T EVOO, apple cider vinegar, Dijon mustard, and lemonjuice.
• After the vegetables have finished roasting, pour over the dressing and toss to coat.
• Refrigerate until chilled.

I'm not sure, but I think my photography may be getting a teensy bit better.  What do you think?  Can you see any improvement?!


Question of the Day:


What are your favorite herbs to use in the kitchen (by the way, salt and pepper don't count as herbs)?


I tend to use a lot of basil, thyme, and oregano; but I also LOVE to experiment with new herbs...they really can take a so-so dish and change it to out-of-this-world status!

Blessings,
Ally and Bo

A Few of My Favorite (Summer) Things: Part 1

Although I am an "equal-opportunity-seasons" type of girl (and yes, that is an official term!), like almost everybody else I LOVE summertime.  Even though I have long grown up and don't get the summers off from school, work, and the like, there is still something about summertime that encourages me to sit back, relax, and "live in the moment" a little bit more than usual (I realize that this is something that I should do all of the time, and I'm working on that...cut me some slack!).


Yesterday, while thinking about some of the things that I LOVE about summer, Julie Andrew's voice from The Sound of Music popped into my head:

Raindrops on roses and whiskers on kittens

Bright copper kettles and warm woolen mittens

Brown paper packages tied up with strings

These are a few of my favorite things

Cream colored ponies and crisp apple streudels

Doorbells and sleigh bells and schnitzel with noodles

Wild geese that fly with the moon on their wings

These are a few of my favorite things

Girls in white dresses with blue satin sashes

Snowflakes that stay on my nose and eyelashes

Silver white winters that melt into springs

These are a few of my favorite things

When the dog bites

When the bee stings

When I'm feeling sad

I simply remember my favorite things

And then I don't feel so bad

(Source)

Then I started thinking about some of MY favorite things...especially about summertime, and I figured that a blog post was in order.  I have labelled this post "Part 1" because, I figure, as the summer progresses I will probably think of more "favorite things" to share with you here on the ABC blog.  I think of today's post as a warm-up for things to come! ;)

(1)  Puppy play dates!

Izzy (short for Isabelle) is an 11 week old Great Dane puppy.  At 5 1/2 months old, our Lola is a big girl for her age and breed, but Izzy gives a whole new meaning to the term!  She will be over 120 pounds once she is fully grown - WOWZA!

Once they got to know one another, Lola and Izzy had a great time together!  For now, Lola is still a little bit bigger than Izzy...but that will quickly change.  I bet that the next time we get them together Izzy will be the same size, if not bigger, than our little girl.  Lola better watch out!  Izzy is one puppy that you definitely want as a friend, not an enemy!

(2) Family vacations in Sandestin, FL.

I just got back from three days in Sandestin with my mom, step-dad, brother, and step-brother.  I purposefully didn't take my camera because I wanted to spend my limited time there focusing on family, fun, and relaxation.  We were a little worried that Tropical Storm Debby was going to ruin everything; but (thankfully) at the last minute, she took a sharp turn to the right and hovered over Jacksonville for almost two days (Bo and Lola didn't have nearly as much fun as I did since they were still stuck at home).  Instead, Destin enjoyed days full of sunshine!

Blessed.

(3) Perfect (and unexpected) gifts for the home from mom.

My mom found this little gem in her local thrift store in Springville, AL.  She knows me so well.  When I look at this little piece on my wall I think of:

my wedding (one of the flowers was in my wedding bouquets);

making a house a home;

the importance of heritage and history;

cozy, comfortable, character-filled spaces.

God willing, one day I hope that I can create an entire home that makes me fill this way.

(4) HUGE plates full of fresh garden vegetables.

Last night I quickly whipped up sauteed crooked neck squash, zucchini, and broccoli, and baked a potato that I topped with Smart Balance and nutritional yeast.  YUMM-O!

(5) True Blood

It's official.  Bo and I are hooked on HBO.  It all started with Game of Thrones, and then about a year ago someone introduced us to True Blood (Yes, it's about vampires/werewolves/fairies/witches/etc.  No, it's not like Twilight.  Yes, I've read almost all of the books that the series is based upon.  No, the "Sookie Stackhouse" book are not nearly as good as the Twilight saga, in my opinion  Oh, and yes, I still love all things Twilight!).  In a span of about four months we caught up on Seasons 1, 2, 3, and 4 so that we would be ready for the Season 5 premiere on June 10th.  Three episodes in and Season 5 of True Blood is better than ever!

If you ask us - bar none - HBO makes the best TV around.

Question of the Day:


What are a few of YOUR favorite (summer) things?!

Blessings,
Ally and Bo

Quickie Pizza Seasoning Squash

While I was busy working at the studio for our workshop last Sunday, I asked Bo to head to the grocery store to restock our refrigerator and pantry.  I armed him with a two-columned list - complete with product descriptions and annotations - and sent him on his merry way to the commissary thinking, naively, that nothing could go awry.

What I failed to realize was that, when it comes to produce, my husband needs me to be specific...V.E.R.Y. specific.

Writing "fruits and vegetables, PLENTY" on the grocery list will result in a somewhat strange and unbalanced (I'm being kind) assortment of produce that mirrors the items found in the basket of an episode of Chopped (if you don't know what I am talking about, Google it).  If memory serves me, we ended up with:

• two sweet potatoes;
• two russet potatoes (ok...these are fine);
• one butternut squash;
• a HUGE bunch of Bok Choy;
• seven (yes, I said six...for a household of two people) ears of corn (in Bo's defense, they were on sale);
• a bunch of scallions (when we already had two at home);
• three heads of garlic (is my husband trying to tell me that he doesn't want to kiss me?);
• a bag of Fuji apples;
• two bunches of bananas;
• three pears (ok, he did pretty well on the fruit); BUT
• NO tomatoes;
• NO avocados;
• NO bell peppers;
• NO kale/chard/collard greens.

Oh, and did I forget to mention, EIGHT crooked neck squash and SIX zucchini!  Holy moly my husband must be craving squash casserole because that is a LOT of squash for two human beings (I tried feeding it to Lola, she wasn't interested.  Ok, actually, I didn't.  Regardless, I don't think she would have liked it).

So, what to do?  What to do?

That is the question.

What DO YOU do with an enormous amount of squash that will perish quickly?!

Why, you roast it of course!

And then, when you realize that you are out of Italian seasoning, you use pizza seasoning instead.  Pizza seasoning is Italian right(?!)...so it's sort of the same thing...sort of.  Most importantly, the result is delicious!

Roasted to browned and caramelized perfection, these squash and zucchini are the perfect accompaniment to your favorite grain, salad, or protein.  We ate ours with buttered barley and stewed okra and tomatoes.  Whatever you pair it with, this Quickie Pizza Seasoning Squash will perk up your plate, AND use up an overabundance of squash, a double-positive in my book!

I love that my camera was able to capture the steam rising from the vegetables in the photo above.  Looks like those beautiful half-moons were roasted to perfection.  As you can tell, they were hot out of the oven...and D.E.L.I.C.I.O.U.S.!

Quickie Pizza Seasoning Zucchini
Serves 2-3

3-4 small crooked neck squash
2-3 small zucchini
nonstick spray
3/4 tsp salt
1/2 tsp pepper
2 tsp pizza seasoning

Directions:

• Preheat oven to 425 degrees.
• Slice squash and zucchini into half-moon shapes.
• Spray a large baking sheet with nonstick spray.
• Evenly distribute the squash and zucchini onto the baking sheet.
• Sprinkle salt, pepper, and pizza seasoning onto the vegetables.
• Toss to coat.
• Roast for 15 minutes.
• Toss/Flip.
• Roast for an additional 10-15 minutes.
• Serve immediately.

Next up - a home-made recipe inspired by the Whole Foods salad bar!  I am SO excited that I was able to successfully recreate this delicious dish that I can hardly wait to share it with you.  BUT - wait, I will.  So keep checking back!  This delicious recipe is coming up next!

Question of the Day:

What do you do when you have an overabundance of produce?!  I am ALWAYS open to ideas!

Blessings,
Ally and Bo

Secret Daughter & Short-Cut Indian Dinner

On Tuesday evening I finished reading Secret Daughter by Shilpi Somaya Gowda.

On the eve of the monsoons, in a remote Indian village, Kavita gives birth to Asha. But in a culture that favours sons, the only way for Kavita to save her newborn daughter's life is to give her away. It is a decision that will haunt her and her husband for the rest of their lives, even after the arrival of their cherished son. Halfway around the globe, Somer, an American doctor, decides to adopt a child after making the wrenching discovery that she will never have one of her own. When she and her husband Krishnan see a photo of baby Asha from a Mumbai orphanage, they are overwhelmed with emotion for her. Somer knows life will change with the adoption, but is convinced that the love they already feel will overcome all obstacles. Interweaving the stories of Kavita, Somer, and Asha, "Secret Daughter" poignantly explores issues of culture and belonging. Moving between two worlds and two families, one struggling to survive in the fetid slums of Mumbai, the other grappling to forge a cohesive family despite their diverging cultural identities.

Secret Daughter is a different kind of novel than I have been recently reading.  There is no element of science fiction, no utopian/distopian sub-plot, and no romantic journey or romantic triangle.  Regardless, I think it's always a good idea to change-it-up every once in a while, and this story was a perfect example of why that is. 

Sometimes I get stuck in a reading rut.  I think that I like one particular type of book and only that particular type of book.  But what happens when that occurs is that I shut myself off to so many wonderful stories in different literary genres.  Had my friend Colbi never lended me Secret Daughter, I don't think I would have picked it up on my own.  But as it was, Colbi did lend me Secret Daughter, and I am very very pleased that she did.

• Secret Daughter had me at Chapter 1.  Sometimes I find 20-30 pages chapters to be overwhelming.  I say to myself, "Do I really have enough time to sit down and read 20-30 uninterrupted pages right now?"  So the shorter chapter of Secret Daughter were refreshing.    I found that I could pick up this book at any time during the day and make a few pages of progress.
• I appreciated the multi-dimensional quality of the story.  Because every chapter was narrated by a different character in the book, I, as the reader, gained a multi-faceted understanding of the cultural and generational dynamics at play.  Even moreso, I became attached to not only the main protaganist of the story, but also to the secondary and terciary characters.
• The book highlights many ideas and themes, including the gender roles in India vs. America, emotional expectations regarding fertility, parenthood...but even more specficially motherhood, and the journey to accepting and understanding one's heritage.

According to a review by Paul Weiss:

Some readers will almost certainly be disappointed at the lack of closure that the finale of the story brings to all of its characters. For my money, this open-ended conclusion keeps SECRET DAUGHTER out of the potentiall pitfall of becoming trite or sappy. Life, after all, goes on. Families and cultures are dynamic, evolving things and, as individuals, our life on this earth is all too short. Our individual contributions are only a small part of that development. If we can all agree that the murder of infant Indian girls is unacceptable in a modern world whether it is in India or North America, then I think we can also agree that Shilpi Somaya Gowda, the novel SECRET DAUGHTER and the story of little Usha's life, has made a notable contribution toward that change.

My point?  If you are looking for a great story that might be a little different from what you normally read, pick up Secret Daugther!  Trust me.  It will have you at Chapter 1 too!

After reading Secret Daughter I found myself really craving Indian food.  All the talk about vegetarian curry dishes and naan had my stomach grumbling pretty loudly.  Since going vegan, Indian cuisine has become one of my favorites.  Perhaps this is because so many of their dishes are vegetarian.

Why, you might ask, are so many Indians vegetarian?

According to the article Vegetarianism in India, "the rise of vegetarianism in India goes back to more than 500 B.C., when India saw the rise of Buddhism and Jainism.  These religions preached the principle of ahimsa or 'non-violence'"  In addition to these religious reasons, many Indians also become vegetarians as a result of poverty.  After all, vegetables are cheaper to both produce and purchase than meat!

Back to the recipe at hand!  Like I said, after reading Secret Daughter I was really craving Indian cuisine.  I had a lot of vegetables on hand in my refrigerator; and thankfully, I also had a short-cut ingredient in the pantry!  The end result was full of vegetables, textures, and curry! YUMM-O!

Short-Cut Indian Dinner
Serves 4

1 medium russet potato, diced
3 medium carrots, diced
1 medium zucchini, diced
1 large crooked neck squash, diced
3/4-1 tsp salt
1/2 tsp pepper
1 1/2 T sunflower oil
Patak's Tikka Masala Sauce
1 C quinoa
cilantro, for garnish

Directions:

• Heat the sunflower oil over medium high heat in a large non-stick pan.
• Note: I use sunflower oil in this recipe because it has a higher smoking point than olive oil.  Because I will be cooking the vegetables on medium high for several minutes, I didn't want to fill my kitchen with smoke!
• Place potatoes in the pan, sprinkle with a little salt and pepper, and cook until beginning to brown (approximately 8 minutes).
• Add the diced carrots, and cook for an additional 5-8 minutes.

• Meanwhile, add 1 C quinoa to 2 1/3 C water.  Allow the water to come to a boil, then reduce heat and simmer for 15-20 minutes.  Fluff after fully cooked.

• Add zucchini and squash to the vegetable mixture with a dash more salt and pepper.  Cook for approximately 8-10 minutes until all vegetables are soft and brown.

• Pour Patak's Tikka Masala Sauce over the vegetables and toss to coat.
• Heat thoroughly.

• Serve over quinoa with a garnish of cilantro.

Next up - A yoga craft project I recently completed!

Question of the Day:

Have you ever tried Indian food?  If so, did you like it?

Blessings,
Ally and Bo

Creamy Avocado Kale Salad with Roasted Vegetables

This past Saturday, the day that Bo and I were preparing to go to the Tacky Christmas Outfit Party, I wanted something filling and healthy for lunch.  Knowing that we would be consuming several sugar cookies that evening, I wanted to pack as many nutrients into my lunch as I could.  Since we are leaving for Christmas vacation soon, we have been trying to eat up what we have in our pantry and refrigerator.  With that being said, I look into the refrigerator and saw:

• a bunch of kale;
• a head of cauliflower;
• a pound of carrots;
• one crooked neck squash; and
• very-close-to-its expiration-date avocado hummus.

So what does one make with these ingredients? 

To be honest, at first I wasn't sure.  I figured that maybe if I just started throwing things together it would come to me...it usually does...usually...and thankfully this time it did!

Step #1: I tore the kale into bite size pieces.

Step #2: I made a dressing with the very-close-to-its expiration-date avocado hummus.

Step #3:  I roasted some vegetables with oil, garlic, salt, pepper, and a dash of cayenne.

Step #4: I tossed to my heart's content! :)

Oh, wait?!  You mean you actually want the recipe now?

Are you sure?

Okay, okay...

...here you go! ;)

Creamy Avocado Kale Salad with Roasted Vegetables
Serves 2

1 bunch of kale
1/3 C avocado hummus
1/4 C vegetable broth
1/4 tsp cayenne, divided in half
1- 1 1/2 T lime juice
1 small head cauliflower, chopped
3 medium carrots, chopped
1 crooked neck squash, chopped
1-2 tomatoes, sliced in half
1 1/2 T sunflower oil
1/2 tsp salt
1/4 tsp pepper

Directions:

• Toss chopped cauliflower, carrots, squash, and tomatoes with the sunflower oil, salt, pepper, and 1/8 tsp cayenne until fully coated.
• Place in a 400 degree oven, and bake for 20-25 minutes (tossing every ten minutes) until beginning to brown and slightly tender.
• Meanwhile, tear kale into bite size pieces, and place in a large mixing bowl.
• Blend the hummus, broth, 1/8 tsp cayenne, and lime juice until smooth.
• Toss the creamy avocado dressing with the kale.
• After vegetables have finished roasting, add them to the kale salad and toss well.
• Serve immediately while vegetables are warm and kale is beginning to wilt.

This salad turned out much better than I had anticipated!  There was a beautiful balance of flavors: the slightly sweet kale, tossed with the creamy avocado dressing (with just a hint of lime to brighten it up), and the savory-sweet perfection of roasted vegetables.  

I have to say, roasting is one of my favorite kitchen techniques.  The process of roasting brings out the best and most subtle flavors in every ingredient.  In this recipe, the carrots were slightly caramelized, the cauliflower was perfectly soft...but not mushy, and the tomatoes were bursting with sweetness.  Roasted perfection.

And honestly, if we eat first with our eyes, doesn't that just look scrumptious?!  The colors, the perfectly coated kale, the delicately browned vegetables...hmmm-hmmmmm...I think I am salivating...AGAIN! ;)

Next up - a book review and a book-inspired recipe!

Question of the Day:

How do you use your leftovers?

Blessings,
Ally and Bo

Spaghetti (Squash) with Chili Sauce

The Christmas season is undoubtedly filled with an overabundance of cookies, cakes, pies, fudge, eggnog, etc.  The list could go on and on and on...  My point is, it is very easy (and tempting) to "fall off the healthy wagon" over the holidays.  Don't get me wrong, I love my hot chocolate and haystacks as much as the next guy, but everything in moderation, right?  Just because you have a treat here and there throughout the holiday (which I strongly suggest, by the way), doesn't mean that you have to give up on being healthy entirely.  Instead, allow your treats to be just that - treats - and always jump right back on that healthy wagon!

How exactly do I do that?!

Well, recipes like the one I am going to share with you today certainly help. 

Speaking of which, don't forget to check out my Recipage!  Every recipe I have posted on the blog can be found there.  The site is wonderfully organized, easy to use, and is an extension of the blog!

Okay, now back to what I was saying about squash!  Filling my plate with seasonal, flavorful vegetables is always a go-to of mine, and the diverse squash varieties are always a staple in my kitchen during the fall and winter.  You name the squash, and I love it!

• Acorn
• Delicata
• Butternut
• Crooked Neck
• Zucchini
• Pumpkin
• Spaghetti

Today's post is all about spaghetti squash!  Which, in my opinion, is one of the most unique and fun squash varieties to cook with because it ends up really looking like spaghetti noodles.

Now, anyone could make the obvious spaghetti and marinara sauce recipe using this unique ingredient, but I wanted to do something a little different.  I wanted to create a recipe that mimicked the traditional spaghetti dish, but with a comfort food twist.  In the end, I came up with this:

Spaghetti (Squash) with Chili Sauce
Serves 2

1 medium spaghetti squash
1 can Amy's Organic Spicy Vegetarian Chili
1/4 C water
1 1/2 T EVOO
2 garlic cloves, minced
1/2-3/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 C shredded cheese (for garnish)

Directions:

• Preheat oven to 400 degrees.
• Cut squash in half and remove seeds.
• Place cut down on an oiled cookie sheet.
• Bake for 45 minutes.
• After 45 minutes have passed, remove the squash from the oven, and flip over.
• Drizzle EVOO, and sprinkle garlic powder, salt, pepper, and garlic over the squash.
• Return to the oven for 15-20 minutes, or until completely tender.
• While the squash is in its final stage of cooking, place chili and water into a small saucepan and heat through.
• Remove squash from the oven and, using a large fork, scrape out the "noodles" into a large bowl.

• Add additional oil and seasoning to taste, if necessary (I added a little bit more oil to loosen the "noodles").
• Divide among plates, and top with chili sauce and shredded cheese.
• Serve immediately.

As you can see, I like more sauce in relation to my pasta.  Bo, on the other hand, prefers to have more pasta on his plate than sauce.  I suppose others like to see more of a 50/50 ratio on their plates.  Regardless, it's your plate, so "whatever floats your boat" is good with me!

This dish combines the combines the comfort of two traditional dishes - chili and spaghetti - into one fantastic dish!  The garlic and high-quality olive oil really add a depth of flavor to the squash, and Amy's knows how to make one heck of a chili!  If you want to make your own homemade chili, then by all means go for it!  I didn't want to make a whole batch for just Bo and I.  In my opinion, there is never any shame it taking shortcuts every once in a while, especially when they are from a reputable brand such as Amy's.

Along side the main dish, I baked Ashley's Non-Intentional Pumpkin Cornbread.  Ashley is a whiz in the kitchen, and her baking recipes never cease to amaze me!  I pretty much followed the updated version of the recipe, with a few minor changes. For instance:

1. I used regular oats (as opposed to gluten free), for the flour;
2. I used 1 1/2 C corn meal (instead of 1/2 C cornmeal and 1 C corn flour);
3. I substituted 2 T honey (instead of brown rice syrup); and
4. I added an entire can of whole corn kernels (i.e. NOT creamed corn).

I think this is my favorite cornbread recipe to date!  It can be eaten with sweet or savory foods; and it would be wonderful as breakfast (drizzled with a little honey), lunch (crumbled over a salad), or dinner (along side any casserole, vegetables, or salad).

Just two days after baking this beauty, the entire casserole dish is gone!  Bo and I literally devoured this cornbread...gobble gobble gobble.  I guess that means I should make another batch, right?! :)

Don't forget to check out our Recipage!  All of our recipes can be found there in an easy-to-use and easy-to-search format.  Thanks, in advance, for checking it out!

Question of the Day:

Do you like more pasta with your sauce, more sauce with your pasta, or are you a 50/50 kind of a guy/gal?

(Isn't is interesting how we all have such diverse preferences?!)

Blessings,
Ally and Bo