Cranberry Quinoa Salad with Toasted Pecan

Cranberry Quinoa Salad with Toasted Pecans

I have been pondering on happiness lately and realizing I know outside influences can have a big effect on our happiness, yet I feel like we can create happiness inside ourselves no matter what is going on around us.

 I am fascinated by Denmark they are the 2nd happiest country in the world and yet they have winter days with 14 hours of darkness. That really intrigued me.  They have "Hygge"  Danish word, pronounced "hoo-ga", is usually translated into English as "cosiness". Here is more about it. http://www.bbc.com/news/magazine-34345791. I love that word "cosiness" I love how this country creates that in their homes regardless of what is going on around them. 

It has been fun working on creating more of that in my home. I have also thought about how I can create more of that inside of me. I know often I may be guilty of thinking someone else is responsible for my happiness, and yet when I stop and think about it I realize that I am the one that is responsible for it. I know other things can add to our happiness but we can create it within us.  What are your thoughts? 

I really enjoy eating for dinner is a yummy salad. In fact often my husband and I will enjoy a salad as our main entree for our dinner. Yum! I LOVE how I can eat so many great vegetables in one serving. This salad is loaded with healthy goodness. I love the pecans in it. I used to think I didn't like pecans and now I really do our tastes can change. 

Recipe

1/2 C pecans chopped up
2 T honey
4 C kale or other favorite greens washed
1 C snow peas broken in thirds
1/2 Cucumber thinly sliced
4 radishes thinly sliced
1 C dried
crasins
1 C cooked quinoa
3/4 C feta cheese

Dressings

1/4 C apple cider vinegar
1 T mustard
1 T honey
1/4 tsp salt
1/8 tsp pepper
1/4 C olive oil

Directions

1. In a small saucepan heat to medium low and pour in honey. Stir in the nuts and cook for a couple minutes until all thickened and nice golden color. Pour out to cool on parchment paper or a non stick surface to cool. Make sure the nuts are spread out so they don't stick together in one clump.

2. Pour all the ingredients in the blender for the dressing and blend 1 to 2 min until all combined set aside.

3. Toss all the ingredients for the salad together. Pour on the dressing right before serving or leave dressing off and pour on after serving on to plates. Enjoy!

Quinoa Chicken Bake

So there is certainly something to be said for having dinner already when my husband comes home. I think we all love coming home to the smell of food being prepared. I made this last night for dinner and we really enjoyed it. The quinoa makes the dish a little lighter than having rice with it. It is a quick meal and light meal. Happy Summer!

Ingredients

3 C cooked quinoa
4 boneless skinless chicken breasts cut up
3 T soy sauce (low sodium if you have it)
1 T honey
3 T apple cider vinegar
4 T olive oil
5 minced garlic cloves
1 1/4 white onion chopped up
1/2 tsp salt
1/4 tsp pepper
2 T dried parsley
more salt and pepper to taste after baking

Directions   heat oven to 350

1. Grease a 13x9 pan and spread quinoa evenly in the pan.
2. Then distribute chicken evenly in the pan.
3. Pour the rest of the ingredients into a bowl and whisk until all combined.
4. Drizzle evenly over the chicken and quinoa
5. Place in preheated oven bake for 40 minutes or until chicken is lightly browned. Stir once or twice while baking to distribute the marinade.
6. Take out of the oven when all cooked and serve warm with a nice green salad.

Coconut Curry Sauce with Brown Rice or Quinoa

This tasted so good and the best part is it is healthy too. It is a great recipe you can make ahead and have when you want it. I love all the combinations of flavors. Delish!

2 1/2 T olive oil
1 onion chopped up
3 cloves of garlic minced
2 tsp salt
2 tsp curry powder
1/2 tsp thyme
2 T honey or other sweetener
2 C water
1 can full fat coconut milk
1 can drained and rinsed garbanzo beans
1 squirt of siracha sauce *optional
3 C cooked brown rice or quinoa or coconut rice
garnish with cilantro if desired

Directions

1. In a large skillet heat oil on medium high until it gets hots. Stir in onions until they start to soften. Stir in the garlic cook on medium heat for a couple minutes.
2. Stir in the salt, curry and thyme.  Stir until all combined cook a couple minutes.
3. Add in the honey or sweetener, water, milk and cook all together on medium heat a couple minutes. Then turn down to medium low and add the garbanzo beans and siracha sauce.
4. Let cook for at least 15 to 20 min to let all of the flavors meld together.
5. Serve with rice or quinoa. Garnish with cilantro if desired. Enjoy!
* The sauce is not thick. It is similar to soup.

Gluten Free Brown Rice Pizza Crust

It was fun to make a gluten free pizza crust that tasted so good. The 3 of us ate the whole pizza. It had been a while since I had made homemade pizza. It was a yummy dinner. I froze one of the crusts and made some of it for pizza for lunch it tasted really good. Yum!

Ingredients

3 C brown rice flour
1/4 C tapioca starch
1/3 C potato starch
1/4 C almond flour
2 T powdered psyllium husk (helps with building the structure)
1 1/2 tsp baking powder
1 1/2 tsp salt
2 T powdered milk or soy milk powder
1 1/2 instant yeast
1/4 C olive oil
2 1/2 warm water
Favorite toppings


Directions

1. In a bread mixer with a paddle. Pour brown rice flour, tapioca starch, potato starch, almond flour, psyllium, baking powder, salt, powdered milk, yeast. Blend together on low speed until all combined.
2. Mix together oil and water in a bowl.
3. Turn on bread mixer and pour in water and oil mixture into flour mixture and let blend on low until all combined. Blend on medium speed for 6 minutes. The dough will look like thick butter.
4. Place dough in a bowl that has been sprayed with cooking spray. Cover with plastic wrap. Let sit about 90 min in warm draft free area. (You could let it sit longer too)
5. Then take off plastic wrap and stick in a spoon in the center. You should see air bubbles in the dough if it is ready.
6. Line 2 cookie sheets with parchment paper. Spray with cooking spray. Heat oven to 325.
7. Divide the dough in half and roll onto parchment paper. Start from the center. It should be rolled out thin about 1/4 inch thick.
8. Place the pans in the center and bottom shelf. Bake for 45-50 min until golden brown. You can freeze the baked crust for up to 2 weeks in airtight wrap.
9. Put on your favorite toppings on the crust. Bake in preheated oven at 500 for about 10 min. or until starts to bubble. Serve hot.

Chicken Sweet Potatoes and Rice

Sweet Potatoes are a wonderful addition to a dish they add color, nutrition and a natural sweetness to your dish. I loved what they added to this chicken dish. I think the sweet potatoes were my favorite part of the dish.

Ingredients

2 T olive oil
2 garlic cloves minced
1 onion chopped
1 bell pepper chopped
1/4 C chia
3 cooked chicken breast chopped
2 sweet potatoes cooked
3 C brown rice
1/2 tsp thyme
1 tsp salt
1/4 tsp pepper

Directions

1. Heat up skillet on medium heat and add the oil. Stir in garlic and onion. Let cook together about 3-4 minutes until the onions start to soften.
2. Stir in the peppers and chia and let all of them cook together for about 3-4 minutes.
3. Toss in the chicken, sweet potatoes, brown rice, thyme, salt, and pepper. Let all of it cook together on medium low with the lid on. Stir a couple times. Let the flavors meld together for about 10 minutes. Don't over stir. It will get mushy. If you need to add a 1/4 cup of water if it needs more moisture.
4. Serve while it is warm.

Vegetable Bean Soup

Here is another wonderful soup. It is loaded with vegetables and lots of flavor. You can decide what kind of beans you want to add to the soup. It is a great way to warm up on these cold days. It is also a wonderful way to enjoy a lot of vegetables.

 Ingredients

3 T olive oil
1 onion chopped up
3 cloves minced garlic
1/4 red chili seeds removed finely chopped *optional
1 boneless skinless chicken breast chopped up * for non- vegan option
4 celery stalks chopped
1 C chopped up carrots
6  C water
1/2 tsp thyme
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1/3 C chia *optional
1 14 Oz can of beans drained and rinsed garbanzo, northern, black etc..
1 14.5 oz whole tomatoes pureed in blender
Serve topped with cilantro, parsley or cheese for non -vegan version
*You can eat with tortillas or tortilla chips.

Directions

1. Put large cooking pot on the stove and turn heat to medium. Pour in the oil and let heat up
2. Add garlic and onions and let them cook until soft and light golden.
3. Add chili if desired and chicken for non-vegan version. Add 1/4 C water and let the chicken cook and turn light golden.
4. Stir in the celery, carrots, water, thyme, salt, pepper, oregano, and chia. Let the mixture come to a boil and then turn down and let simmer for 20 min until vegetables are tender.
5. Then stir in the tomato puree and beans and let simmer for 20 minutes.
6. Take off the heat and serve in soup bowls with desired toppings.
7. Store leftovers in airtight container in fridge or freezer. Enjoy!

Creamy Salmon Bisque (Dairy Free)

I hope you are enjoying the year and have nice things to look forward to. It is fun to set new goal and to have new things to work for. This is a great way to start out a healthy new year. Not on a "diet" I don't like that word. I like to look at it as a healthier way of living. This recipe will get you started on the right foot.

This is a nice creamy soup. My husband enjoyed 3 bowls of it. :) Our family has become salmon fans. I have never had salmon in a soup. I really enjoyed it too. Happy 2015.

Ingredients

salmon filets 1lb 8oz
3 1/2 C water
1/4 tsp dried thyme
1/2 tsp salt
1 lemon sliced
2 cloves garlic minced
7 peppercorns
3 black peppercorns
5 green onions chopped finely
1/4 C whole grain flour ( I used spelt)
2/3 water
1 tsp salt
3/4 coconut milk
1 T dried dill
2 1/2 to 3 T lemon juice
more salt and pepper if desired

Directions

1. In a pot put in salmon, water, thyme lemon and peppercorns. Bring the mixture to a boil. Then turn down the heat to simmer and cover and let simmer for 20 min.
2. Take off the heat. Strain. Take the skin off the fish if there is any (The skin will add more flavor). Chop up the fish and set aside. Save the fish broth
3. In the pot pour in the oil and heat to medium. Pour in the onions, and garlic. Stir and let cook a couple minutes. Then stir in the flour.
4. Pour in the fish stock. It equaled about 2 1/2 C. Add an additional 2/3 C water, fish, and salt. Stir all together and let the mixture come to a boil. Then turn down the heat and let cook about 5 minutes.
5. Then stir in the in coconut milk and dill. Do not let the mixture come to a boil again. Let the mixture heat all the way through.
6. You can eat warm or chilled. Enjoy!

Indian Spiced Cauliflower Soup

Britney had a busy day yesterday. She welcomed her 4th son into the world he is a beautiful little boy. It is a wonderful way to end a great year. Britney and baby are doing great.

This is a fun way to use cauliflower by adding some Indian spices to the soup. It makes it a yummy lunch or dinner. A great way to stay warm.

Ingredients

olive oil
1 large cauliflower head washed and chopped
3 T olive oil
1 C chopped up carrots
1 onion chopped
3 garlic cloves minced
2 tsp grated ginger root
1/4 C chia * optional
1 tsp cumin
1 tsp black mustard seeds
2 tsp turmeric
1 tsp salt
4 1/2 C water
1/2 C plain yogurt

Directions

1.  Place cauliflower on cookie sheet and drizzle with olive oil, and roast. Place in middle rack heated to 375. Cook about 25-30 until it starts to soften.
2. Put the oil in a large pot and put in the roasted cauliflower, carrots, onion, garlic, ginger, chia, cumin, mustard seeds, turmeric, and salt. Cook together on medium heat for 5-10 min. Until vegetables start to soften
3. Stir in the water and let mixture come to a low boil. Turn down the heat to medium low and put the lid on. Stir occasionally. Let cook for 30 min.
4. Place mixture into blender and puree you may have to do it in two batches. Then blend in the yogurt.
5. Serve warm with a nice naan bread. Happy New Year!

Mulligatawny Soup

We have enjoyed some snow. It has been a mild winter here. We were in need of snow. It was the perfect amount of snow for Christmas it made everything so pretty and white. It was fun to stay cozy in our warm home.

This is a wonderful soup that will keep you nice and warm in the winter. It is based on a soup that was popular with army officers in India at the beginning of the century.

Ingredients

3 T olive oil
1 large onion chopped
3 carrots chopped
4 celery stalks chopped
1 large apple peeled and cored and chopped up
2 T whole grain flour
1/4 C chia *Optional
2 tsp curry powder
1 1/2 tsp salt
1/2 tsp thyme
5 1/2  C water
1  14.5 can of whole tomatoes
2 C brown rice cooked
garnish with plain yogurt if desired

Directions

1. Heat oil in large pot add onion, carrots, celery, and apple. Stir and let soften and brown slightly.
2. Stir in flour, for a minute. Then stir in chia*, curry, salt, and thyme.
3. Then stir in water and bring it to a boil. Then stir in the tomatoes. Turn down the heat and let cook on low with the lid on. Le simmer about 30 min.
4. Pour into blender or food processor and blend and pulse until smooth.
5. Return to the pot and stir in the rice and heat until all warm.
6. Serve hot. You can put on a dollop of plain yogurt on top if desired.

White Chicken Chili

This is one of my families favorite dinners. It is a wonderful hearty chili that also has vegetables to add extra nutrition. It cooks up fast and is great for a small group or a big gathering. We really enjoyed it today. I hope you do too.

 Ingredients

3-4 T olive oil
2 C Cooked chopped  chicken (you could also use turkey)
1 C chopped onions
1 whole chopped red pepper seeds removed
3 cloves of garlic minced
1/2 C  chia *optional
4 C water
2 tsp salt
1 tsp cumin
1- 4 oz can of diced green chilies)
1-11oz can white shoe peg corn
juice from 2 limes
2-14 oz drained and rinsed great northern beans
serve with
tortilla chips
grated cheese

Directions

1. In a large pot pour in oil and heat to medium heat. Toss in the chicken and let it start to lightly brown.
2. Then add onions, peppers and garlic, and chia if desired. Continue to let it cook on medium heat. If you need a little more oil then add some. Continue to cook until vegetables are softened and slightly browned. (The browning adds extra flavor)
3. Stir in the water, salt, cumin, chilies, corn and lime juice. Let it come to a boil.
4. Turn down the heat to low and then stir in the beans.
5. Cover and let cook for 30-40 min.
6. Serve in bowls. With chips and cheese if desired.
7. Store leftovers covered in the fridge. Enjoy

Turkey Quinoa Soup

Hope you had a great Thanksgiving. We have much to be thankful for. It was wonderful to have all of our family with us except our son and his sweet wife. We missed them. It was neat to look around the table and see the sweet people that I love. My life revolves around my family. They bring me my greatest joy. I think we can have Thanksgiving every day being grateful for all of our blessings.

So after dinner I was cutting the turkey off the bone and debating if I should use the bones to make soup. Britney encouraged me so I did. It made the house smell so good while it was cooking on the stove. It just isn't' the same smell when you pour soup out of a can. If you don't have the carcass you can make it with just chopped up turkey.

This is a wonderful soup that you could enjoy for lunch or dinner. Yum!

Ingredients

1 turkey carcass *Optional
water to cover it
4 C cooked chopped up turkey (if you don't have the carcass)
8 C water
1 C quinoa washed
3/4 C chia *optional (nice thickener and great source of protein)
1 C carrots chopped
1 C celery chopped
1 onion chopped
3 cloves of garlic minced
1 tsp salt
1 tsp marjoram
1 tsp thyme
1/2 tsp rosemary
1/4 tsp pepper
additional salt and pepper to taste if needed

Directions  serves 8

1. In a large pot place car carcass and water to cover it. Place on low heat and let it cook for a couple hours. The meat will fall off the bone.
2. Take pot off the stove and strain through the water to remove the fat, and bones.
3. Place broth back on the stove. Add water to make a total of 8 cups. If you don't have turkey carcass add chopped turkey and water together instead and cook together for 20 minutes.
4. Add the remaining ingredients and let cook at least another 30 min. to let the vegetables soften and the quinoa to cook. Add additional water if it gets too thick.
5. Serve in soup bowls.

Roasted Acorn Curry Soup (dairy free)

I had an acorn squash sitting on my counter and thought it would be fun to make into soup for these cool nights we have been having. It was a wonderful creamy soup. That was enjoyed by all.

Ingredients

2 acorn squash washed
3 T olive oil
1 tsp salt
3 T olive oil
1 onion sliced
3 scallion chopped
4 cloves of garlic minced
1 granny smith apple peeled chopped and cored *optional
3 C milk (I used cashew milk)
1/2 C canned coconut milk
1 1/2 C water
1 tsp salt
2 tsp curry powder
1 tsp thyme
1/4 tsp nutmeg
1/4 tsp ground pepper

Directions  Heat oven to 350  Serves 4

1.  Cut a slit in the squashes, and place on cookie sheet. Place in oven and cook until you can cut it up easily. (For a faster cooking time you could do this part in the microwave until soft.)
2. Take squash out of oven and cut into pieces take out the seeds, and drizzle with oil and salt. Cook until nice and tender. Then set aside
3. In a large pot heat up the oil on medium heat and stir in onions and scallions saute for a couple minutes. Optional add apple cut up and cook until softened with the vegetables.
4. Stir in the garlic and continue to saute.   Cook until it turns a light golden color and is soft.
5. With a wire whisk slowly stir in milk, coconut milk, water, salt, curry, thyme, nutmeg, and pepper. Let cook together a couple minutes.
6. Peel off the skin off the squash and put the pieces into the soup and stir and let cook together a couple minutes.
7. Pour half of the mixture into the blender and blend until smooth. Continue the same process with the other half of the soup.
8. Return back to the pot and add additional salt and pepper and spices as desired.
9. Serve warm. I garnished with some pumpkin seeds and drizzled on some coconut milk.

Creamy Roasted Cauliflower Cheese Soup

This soup was so creamy and good. I adapted another version of it to make it healthier. It had great flavor and my family loved. I sometimes am not sure I love cauliflower, but I really loved this. I have made this twice in one week. This is my new favorite soup.

Ingredients

1 head of cauliflower chopped in bite size pieces
3 T olive oil
salt and ground pepper
3 T olive oil
1 onion chopped up
3 cloves of garlic minced
3 cups milk
1 1/2 C water
1/2 C canned coconut milk
1/2 tsp crushed red pepper *optional
2 tsp dried parsley
1 tsp thyme
1/2 tsp basil
2 tsp salt
1/4 tsp ground pepper
1 tsp honey
2 oz of sharp white cheddar cheese shredded
1 oz of parmesan cheese shredded

Directions Heat oven to 425 Serves 4

1. Place cauliflower on cookie sheet drizzle on olive oil and sprinkle on salt and pepper. Toss it so it is all covered with oil. Place pan in oven and cook about 30 min until light golden. Set aside.
2. Place a large pot on the stove on medium heat. Pour in oil  and then chopped onions and garlic. Cook until nicely softened.
3. With a wire whisk stir in the milk, water, coconut milk, red pepper, parsley, thyme, basil, salt, pepper, and honey. Stirring constantly let the mixture come to a boil. Turn down the heat to low.
4. Toss in the cauliflower and stir it in.
5. Pour mixture into blender (I used a blendtec) and blend until all smooth. It took a couple minutes.
6. Pour back into pot. Stir in cheese until melted.
7. Serve into bowls. Top with additional cheese or a sprinkle of parsley and crushed pepper if desired.
Enjoy!

Vegetable Lentil Salad

This salad is a great way to eat a lot of vegetables in a healthy way. I loved all the color in it. When you eat a rainbow of colors you know you are getting a nice mixture of nutrients. You get a added bonus of lentils, chia, and quinoa. You get some nice protein in it. I have a nice hand chopper that cubes the vegetables. That makes it really easy. You can find it at Walmart or any store that carries kitchen tools. This is so healthy and good. Winner! Winner!

Ingredients

1 C lentils cooked
1/3 C quinoa cooked (red adds great color
1/3 C chia *optional
1/4 C chopped purple onion
1 sweet potato cooked and cubed
1/4 C yellow pepper chopped in cubes
1/4 C red pepper chopped in cubes
1/2 C zucchini  chopped
1/2 C avocado chopped
2 Roma tomatoes chopped in small pieces
1/4 C cilantro chopped up
juice from one lime
1 tsp salt
1/4 tsp ground pepper
1/4 tsp chili powder

Directions
1. Toss all the ingredients in a bowl except juice, salt, pepper and chili powder.
2. Then squeeze on the juice and pour in salt, pepper and chili powder. Toss into salad.
3. Serve at once for best results or cover in an air tight container and put in the fridge until ready to serve.
4. Keep leftovers in airtight container in the fridge.

Lentil Chicken Stew

This month's Recipe Redux challenge is Spooky Spices. I can relate to this topic because when I got married 8 years ago, I received a great spice rack filled with all sorts of spices. And while I have some jars that are regularly empty and being refilled (basil, parsley, oregano), I have others that I probably haven't opened in the last 8 years except to sniff. You know, just to see what they were. (They probably have reached their shelf life at this point and should be thrown out.)

For our Spooky Spice, we chose marjoram. It's not a spice I use frequently, but it's fantastic in soups and stews, dressings and sauces. The lovely thing about using those spices that get dusty in the back of your spice cupboard is that they each have different health benefits. Marjoram has been scientifically proven to help with the gastrointestinal tract. Cool, right?

This stew is a delicious blend of vegetables, legumes, and fresh chicken, and it is very filling. The sweet potato is a fantastic sweetening touch. And although we said the chia was optional, it helps make the soup even more filling, which is great if you're trying to save on calories. Enjoy!

Ingredients

3 T olive oil
2 garlic cloves minced
1 onion chopped up
1 1b diced up chicken breasts
1 tsp marjoram
1 tsp thyme
2 tsp salt
1/2 tsp pepper
1/8 tsp allspice ground (optional)
1/2 C chia, ground (optional)
1 14 oz can diced tomatoes
6 C water
1 C lentils
4 stalks of celery chopped up
1 sweet potato chopped in small pieces


Directions  Serves 8

1. In a large pot heat pan to medium heat and put in onion and garlic stir and let cook about 5 minutes until softened.
2. Stir in the chicken and cook until the chicken is cooked all the way through.
3. Then stir all of the rest of the ingredients. Bring to a boil. Then turn down to medium low. Cook until the potatoes and lentils are soft at least 30-45 minutes.
4. Serve in soup bowls.
5. You can store leftovers in airtight container in fridge or freezer.


Here are some other spices you might be interested in:
Star Anise
Turmeric, Garlic, and Parsley
Chili and Thyme
Cinnamon, Ginger, and Cardamon

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Coconut Curried Butternut Soup

This was my dinner tonight. It was so creamy and yummy. I loved it. The flavors all went well together. It would be a fun soup to warm up with on a cool day too. I loved eating these pumpkin muffins with them. Love the color of it as well.
We are enjoying the Fall and all the colors on the trees and mountains. I don't want it to end.


Ingredients

1 T olive oil
1 large brown onion sliced thin
3 garlic cloves minced
1 apple cored and sliced
2 T olive oil
4 C butternut squash cubed and peeled
6 C water
1 T curry powder
1 1/2 tsp salt
3/4 tsp pumpkin spice
3 T honey or for vegan choose another sweetner
1/2 C canned coconut milk

Directions Serves 6

1. In a big pot pour in oil heat up to medium heat. Stir in onions and garlic. Stir until softened for a few minutes.
2. Then stir in apple, oil and squash. Stir and turn up the heat a little. I wanted to kind of roast them a little.  They could even get a little golden colored. Cook together for about 5-8 min.
3. Turn back down the heat to medium heat. Stir in the water, curry, salt, pumpkin spice, and honey. Let the squash cook until soft about 10-15 min.
4. Then use a hand blender or divide in half and blend in your regular blender until pureed.
5. Pour back into the pot and add coconut milk and heat until it is all warm.
6. Serve in bowls.

*Optional: I drizzled some more coconut milk on top and swirled it around with a wooden skewer.

Honey Salmon with Spicy Rub

I really enjoy salmon once I go to the effort to make it. I had this with Britney today. We really enjoyed. The Sweet and spicy combination made it a delicious meal. The prep went fast and it was well worth the effort. It was fun to add some chia into the the rub to give it some added nutrition. Salmon is so good especially the wild salmon.

Ingredients

Spicy Rub

1 T chili powder
1 tsp cumin ground
2 T chia *optional
1/4 tsp salt
1/4 tsp fresh ground pepper

Directions

1. Pour all the ingredients in a bowl and stir. If you are using chia. Blend together in a small chopper until it is all powdery. (I have a black and decker one. I love. Great for grinding up flax too.)

4  5 oz Salmon Filets
olive oil
2 T coconut oil or olive oil
1 T honey

Directions

1. Brush olive oil on to filets.
2. Pour some of the rub on to a dinner plate and put the fish on top and then turn to the other side until it is all coated. Repeat the same process with the other filets.
3. In a large skillet heat to medium heat. Pour in coconut oil and honey and stir around until it melts.
4. Place filets in pan and cook on both sides. Until cooked all the way through. I enjoyed getting some of the Rub that fell off into the pan and putting on top of the cooked filet.
5. Take out of skillet and serve. It would be great with a green salad and some Brown Rice.

Butternut Squash Lasagna

I (Britney) came over to Mom's house today and saw this beautiful plate of what looked like shredded cheese. Upon placing a bit in my mouth, I was disappointed to discover that it was squash. I'm not a huge fan of squash, and definitely not raw, so I wasn't looking forward to what she was making.

I was wrong.

This Butternut Squash Lasagna was amazing. Leave it to Mom to make vegetables taste awesome. I should have known! (My other favorite butternut squash recipe is one of hers. And I eat it like candy.) This recipe is also a submission to the National Pasta Association challenge to find new ways to eat whole grain noodles. The whole wheat pasta was filling, so I ate less than I would have with white flour noodles, even though it was delicious.

The beautiful combination of being meat-free and extra filling means that this meal is more budget-friendly than most lasagnas. You won't be disappointed!

Ingredients
1 (8oz) package of whole wheat lasagna noodles
1 (32 oz) package of low fat cottage cheese
1 egg
1 tablespoon of dried basil
2 teaspoons of garlic powder
1 teaspoon of salt
2 teaspoons of dried rosemary
1 1/2 cups frozen spinach
5 cups shredded butternut squash
2 cups grated mozzarella cheese
Garnish with basil and rosemary

Directions
1. Preheat oven to 350 degrees. Grease 8x8 pan. Line pasta noodles on the bottom of the pan.
2.  Mix together in a small bowl cottage cheese, egg, basil, garlic, salt, rosemary, and spinach.
3. Spread half of the cottage cheese on to the noodles.
4. Spread have the squash on top of cottage cheese mixture.
5. Put on another layer of noodles the opposite direction.
6. Spread remaining squash on top of the noodles.
7. Then spread on remaining cottage cheese on top.
8. Sprinkle the cheese on top and spread it evenly.
9. Sprinkle on some basil and rosemary if desired.
10. Cover with foil and bake for 40 minutes. Take out of the oven and take foil. Place back in oven. Bake until cheese melts and it is fork tender when you put a fork in the center.
11. Take out of the oven and let cool for 20 minutes. Cut and serve.

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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Mexican Cornbread Salad (layered)

I made this yummy salad for my family yesterday. We enjoyed it as we watched LDS  General Conference Yesterday. Its some thing we do twice a year. It is always a sweet time. The salad was a great addition and got enjoyed by all. I only have a little remaining for my lunch today. :) We also enjoyed a beautiful hike up in the mountains behind our house this weekend. The colors of the leaves are so pretty. I loved breathing the fresh air up there too. We live in a beautiful world.  I hope that you had a nice weekend with your family or friends.

This salad has so many wonderful flavors in it. It is a great combination.

 Ranch Cashew Salad dressing

1 C unsalted cashew pieces soaked at least 15 min *
1/4 C almond milk
1/2 C water
1 tsp salt
1/4 tsp cumin
1/4 tsp chili powder
2 T fresh lemon juice
1/4 C dried parsley
1 tsp garlic powder
2 T dried onion pieces

1. Pour drained cashew pieces in the blender with the remaining ingredients. Blend until smooth.
2. Store in the fridge until ready to use.
* I put the cashews soaking in water in the microwave for 1 min. It speeds up the soaking process.

Layered Cornbread Salad

Ingredients

1 8x8 cornbread * Here is a whole grain recipe
2 cans black beans drained and washed
2 cans of whole kernel corn drained
2 1/2 C of cheese
2 C mixed salad greens
6 green onions chopped up
3 celery stalks chopped
ranch cashew dressing above or ranch dressing of your choice
5-6  Roma tomatoes chopped up
1/4 chopped cilantro
juice from one lime

Directions  Feeds 12-15

1. Crumble half of the cornbread into the bottom of a large salad bowl.
2. Next layer spread evenly one can of the beans on to the cornbread.
3.  Next layer one can of the corn spread evenly on the beans
4.  Spread on the salad dressing evenly on top of the beans.
5. Spread around the celery.
6. Distribute half of the green onions on top of the celery.
7. Pour 1/2 of the cheese evenly on top of the celery.
8. Crumble the rest of the cornbread on top of the celery.
9. Spread around the mixed salad greens on top.
10. Spread around the other can of black beans.
11. Pour evenly the corn over the beans.
12. Pour on the remaining cheese over the top.
13. Spread the tomatoes on top of the cheese.
14. Then sprinkle on the rest of the green onions.
15. Garnish with cilantro. Squeeze the lime all over the top of the salad.
16. Cover and store in the fridge until ready to serve or serve at once.
17. Enjoy!

Spinach and Sun Dried Tomato Linguine

October is National Pasta Month, so we are teaming up with Recipe Redux and the National Pasta Association to make healthy pasta recipes. We like pasta because it makes a filling, energy-enhancing meal, especially when using whole wheat pasta. This recipe, although it features a cream sauce, actually uses a cashew cream instead of a milk cream, making it healthier and a suitable vegan recipe. Cashew cream is easy to make, although it requires a little bit of planning ahead.

Ingredients

2 cups of unsalted cashew pieces
2 cups of water
1 package of whole wheat linguine (cooked)
3 tablespoon of olive oil
1 onion sliced thin
2 garlic cloves minced
1 teaspoon of salt
1 cup of sun dried tomatoes
2 cup of frozen spinach (thawed)
1 14oz can artichoke hearts drained and cut up
2 cup of cashew cream
Top with shredded parmesan cheese and crushed red pepper, if desired

Directions
1. To make cashew cream, soak cashews as long as you can or overnight in 2 cups of water in the fridge, covered. After soaking is complete drain out the water and then add 1 cup of water. Blend in a blender till creamy. Set aside.
2. In a small skillet, heat up olive oil on medium heat. Stir in the garlic, onion, and salt. Stir often. Cook until the onions soften.
3. Stir in the tomatoes, spinach, and artichoke hearts with the onions garlic mixture. Let them all cook together for a few minutes so the flavors can meld together.
4. Stir in the cashew cream with the vegetables. Let it cook until it warms all the way.
5. Take off the heat and either mix it in with the pasta, or serve on top of the pasta.
6. For vegan version,  do not use parmesan cheese. You can also top with crushed pepper if desired.
8. Enjoy!

By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.

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