Zucchini Spaghetti Squash

Zucchini Spaghetti Squash

Zucchini Spaghetti Squash Recipe from Lavinia Todor Ingredients: 1 large zucchini, sliced 1 spaghetti squash, medium size 4 garlic cloves, minced 1/2 cup almonds, toasted 3 tablespoons olive oil salt and pepper MAKE IT HAPPEN: Preheat oven to 450°. Cut the squash in half, scrape out the seeds. Brush oil over the cut sides of the squash as well as the baking sheet and place the squash cut side down. Bake for about 35-45 minutes. Remove it from the oven when it’s cooked through and soft, and let it cool. After squash cools, scrape the inside with a fork and place everything in a bowl. Set aside. Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 3 minutes, stirring, on medium heat. Season with salt and continue cooking for another 3-4 minutes, covered, occasionally stirring, until zucchini softens and browns a bit. Add spaghetti squash to the skillet with zucchini and mix, on low heat. Add salt and pepper, to taste. Top with toasted almonds and baked chickpeas. If you’re not avoiding dairy, add some shredded cheese to the mix....
Pumpkin Curry Soup

Pumpkin Curry Soup

Cozy, super clean comfort food at its best. The suitcase chicken is a busy person’s saviour.  Unless you’re vegetarian, I have a hard time believing that you don’t blaze into the market on the regular for one of those tasty little fellas, all ready to go in his own little chicken-y handbag.  I know we all like to pretend that we’re too cool, too organic, too whatever to eat a weekly suitcase chicken but seriously, who are we kidding? I’ve been meaning to write a post about a bunch of delicious, clean ways to get creative with your rotisserie chicken left-overs but for now, here’s a delicious little soup we whipped up for just that reason.  It’s awesome meat-free, but the chicken adds a good hit of protein for a great and quick post-workout lunch or dinner.   Make it happen: In a soup pot, sautée in 1 tbsp of coconut oil till translucent: One white onion, chopped 2 shallots, chopped 2 cloves of garlic, minced Reduce heat to low and add:  1 tbsp yellow curry 1 tbsp garam masala spice mix (ours includes cumin, coriander, chill, cinnamon, cloves, nutmeg, pepper, and cardamom.) 2 large handfuls of chopped greens - we used swiss chard Stir over low heat for 1-2 minutes. Add: 3 cups chicken stock 1 can of chickpeas, drained and rinsed 1.5 cups of cooked pumpkin, no spice 1 bay leaf 1-2 tbsp natural peanut or almond butter 1 tbsp maple syrup 1 tbsp sriracha 1 tsp sea salt pepper Bring to a slow boil then reduce heat and cover, cooking for about 20 minutes. Add: One can of...