Sweet Potato Butternut Squash Hash

Posted on Sep 17, 2015 in Breakfast, Cooking, Dinner, Featured, Veggies

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As far as breakfast goes I’m a pretty boring person.  I would say 90% of the time I have my scrambled egg muffins with veggies or oatmeal.  Today after my workout and shower I couldn’t get the thought of some kind of hash with an egg out of my mind!  (which is weird because I don’t know if I’ve ever even eaten a hash.  Crazy I know!)  For the last almost 5 weeks I’ve been working out 6 days a  week and really trying to eat well to get rid of this baby weight so to at least somewhat stick to that I wanted to add some veggies and use some lighter options.  I opted for sweet potatoes and turkey bacon then happened to see a bag of cut up butternut squash in the fridge as well.  But then it looked to orange and I was out of parsley so I decided to go with some spinach.  (Kale would be great as well.)  Then because I add cheese to everything, I added a sprinkle of cheese to the hash before putting the egg on top so it would get nice and melted.  I am NOT good at cooking soft eggs because I prefer mine more well done and not gooey at all.  I probably still over cooked it, but I have to say I really enjoyed the soft yolk in this recipe.  Even my kids liked it and ate it! (Ok fine the 5 year old just picked the turkey bacon out and ate the eggs).  There are so many different things you could add to this to change it up but I think it is perfect for fall!  If you try it or change anything let me know in the comment section what you did and how it turned out.  I hope you enjoy it!

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Sweet Potato Butternut Squash Hash

(Serves 2ish but is easily adaptable to more or less)

1 1/2 cups of sweet potato, peeled and diced into small pieces (I used about 3 small sweet potatoes.  Add more or less depending on many servings you need)

3/4 cup of diced butternut squash (I cut mine into pretty small pieces)

olive oil and or butter

salt and pepper

dash of nutmeg (optional)

4+ slices of turkey bacon

fresh spinach, chopped

2+ eggs

shredded cheese (optional) I used a blend with cheddar, mozzarella, and monterey jack

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Heat about a tablespoon of olive oil, canola oil, butter, or a mixture in a large skillet over medium high heat.  (I used some olive oil and some butter)  Add the diced sweet potato and cook stirring every few minutes to lightly brown it and start to soften it.  Add the diced butternut squash and some salt and pepper.  If it looks dry you may want to add a little more oil or butter.  Cook for 4-6 minutes (or more or less depending on the size of your sweet potato and butternut squash).

Meanwhile cook your turkey bacon in another skillet.  (you can also use bacon, chicken sausage, or any breakfast meat you’d like)  Once it’s cooked (or with turkey bacon warmed through and slightly browned) chop it into small pieces.

When the sweet potato and butternut squash are soft when you poke them with a fork and slightly browned add your chopped turkey bacon.  Turn your fire to low heat.  Test your seasoning and add salt, pepper, nutmeg, or any other spice you’d like if needed!  While you let it cook together prepare your eggs however you like.  I simply sprayed a skillet with coconut oil and cooked my egg sunny side up seasoned with salt and pepper.

Finally add your chopped spinach and cook just until the spinach looks slightly wilted.

Put some of the hash on your plate and sprinkle lightly with cheese if desired.  Add your egg on top and enjoy!

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Spaghetti Spaghetti Squash

Posted on Sep 4, 2015 in Cooking, Dinner, Featured, Meat, Pasta, Veggies

Wow!  It’s been awhile since we posted!  Things have been busy with moving, babies, family, etc.  Hopefully we’ll be back to posting once a week or so now!  We have some great recipes to share!  Here is a simple but tasty recipe that is perfect for lunch or dinner.  We hope you like it!

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Spaghetti Spaghetti Squash

(makes 2 servings)

1 spaghetti squash

olive oil

salt and pepper

1 15 oz jar of your favorite marinara sauce

1 pound of ground turkey

1/4 cup of bread crumbs

1/4 cup of parmesan cheese

1/3 cup of shredded mozzarella

 

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Preheat oven to 375 degrees and lightly spray a baking dish or cookie sheet with non stick spray.  Cut your spaghetti squash in half (which can be very hard to do!) and scoop out the seeds from the middle.  Brush lightly with olive oil and sprinkle with salt and pepper then place both sides face down in your dish.  Cook for 40 minutes or until tender.  Set aside.

Brown your ground turkey in a large skillet.  Once it is cooked through add your marinara.  You can taste it and season as desired.  (I usually add more basil and sometimes a little sugar to cut the tang)

In a small bowl combine your breadcrumbs, parmesan, and shredded mozzarella.

Scoop your prepared sauce into the bowls of the spaghetti squash then top each one with the cheese and breadcrumb mixture.  (You may have a little extra sauce left over for another recipe!)

Turn your oven to broil.  Cook the spaghetti squash until the cheese bubbly and stly brown on top.  Be careful it will burn fast!  Let cool and serve!

 

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Banana PB2 Baked Oatmeal Cups

Posted on Mar 3, 2015 in Breakfast, Cooking, Featured, For kids

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Here is another quick and easy breakfast idea for those busy mornings!  You can bake these ahead of time and heat them up on your way out the door or even eat them cold.  I like to eat them like a muffin, but you could also heat them up in a bowl with a little milk, sliced banana, and a drizzle of peanut butter!  I used PB2 and got a light peanut butter flavor, so if you want more of a peanut butter punch add another tablespoon or so.   With no flour, oils, or added sugar you can feel good about starting your day with these baked oatmeal cups!

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Banana PB2 Baked Oatmeal Cups

(Makes 12 cups, 6-12 servings)

3 large ripe bananas, mashed

1 cup of milk (you can use almond milk or coconut milk if you’d like)

1 egg (or 2 egg whites)

1 teaspoon of vanilla

1 3/4 cups of old fashioned oats

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt (optional)

3+ tablespoons of PB2, you can use the chocolate or regular flavor (add more if you want a stronger peanut butter flavor)

1/3 cup of mini chocolate chips

Some optional mix in ideas are: chopped nuts, coconut, peanut butter chips, diced apple, flax seed meal, etc.

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Preheat oven to 350 degrees and line a muffin tin with foil liners.  I sprayed coconut oil spray very lightly over the whole thing to ensure my oatmeal wouldn’t stick!

In a large bowl mash your bananas.  Add milk, egg, and vanilla and whisk until smooth.  Add in oats, baking powder, baking soda, salt, and PB2.  Mix well then add your chocolate chips or whatever mix ins you would like.  Divide evenly between your prepared baking cups.  Bake for about 20 minutes until they are set.  I like mine a little more firm so I baked them closer to 22 minutes, if you want more of a traditional oatmeal texture bake for closer to 20 minutes.   Let sit before removing from foil wrapper.

Store in the refrigerator in an airtight container.  Can be eaten cold or reheated!

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Source: slightly adapted from http://www.southerninlaw.com/2014/03/healthy-banana-bread-baked-oatmeal-recipe.html

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Veggie Spaghetti

Posted on Jul 14, 2014 in Dinner, Featured, Meat, Pasta, Things We Love, Veggies

GEDSC DIGITAL CAMERAI seriously love pasta, so when I saw these veggie “noodles” as a replacement for my beloved pasta I didn’t give them much thought.  In fact, I tried to ignore them in hopes they would stop popping up on my Pinterest or Facebook as a healthy alternative.  I finally gave in and searched the utensil that could make these veggie excuse for a noodle. . . I was surprised to find it for under $15 and free 2 day shipping with amazon prime. I also saw it online at Target and Walmart, both for around $15.  I tried it out for the first time tonight expecting to be disappointed.  In fact I had regular pasta cooked and was ready to dump my plate and go make myself some regular spaghetti. But guess what?  I ended up eating the whole plate of veggie noodles!  They were very tasty and satisfying and I felt full (but not stuffed) after eating.  I would definitely recommend giving these a try.  I made a simple marinara with ground turkey and topped it off with parmesan cheese.  I used 1 carrot and 2 zucchinis for myself and had some leftover.

Veggie Spaghetti

(serves about 6)

4+ zucchinis and 4+ carrots (or you can use just one or the other)

1 pound of ground turkey (or beef or you don’t have to use any meat!)

1 jar of your favorite marinara sauce (I use the large green/red can from Trader Joes)

seasonings such as salt, pepper, basil, garlic salt, etc.

fresh parmesan for the top

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Brown your ground turkey in a little olive oil and season with salt and pepper.  Once browned add your marinara sauce and seasonings.

Use the Veggetti to make your veggie noodles.  Heat 1 (or more depending on many “noodles” you have) tablespoons of olive oil in a skillet.  Cook your veggie noodles over medium heat 4-6 minutes until tender.  I put a little salt and pepper on mine but with the sauce and cheese it really didn’t need it!

Top your noodles with the prepared marinara sauce and parmesan cheese.  Serve immediately!

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Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

Posted on Jul 9, 2014 in Cooking, Desserts, Featured

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I’ve been seeing a lot of flourless cookies floating around the web and finally decided to try one.  I was a little skeptical that it wouldn’t taste anything like a cookie and that my kids wouldn’t eat it.  I found a little way to cheat by grinding part of the oats so they form an oat flour.  This gave the cookie a very soft and chewy consistency which I liked!  My kids definitely approved, too!  To make the oat flour I simple put some oats in my food processor until they were about the consistency of regular flour.  (some bigger pieces are ok)  The whole batch also only has 2/3 cup of brown sugar which is pretty good compared to other cookie recipes.  The cookie isn’t overly sweet which allowed the peanut butter and oat flavor to come through more.   Try them out and see what you think!

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Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

(makes 24+ cookies)

1 cup of oats (I wouldn’t use steel cut)

2/3 cup of oat flour

1 teaspoon of baking soda

1/4 teaspoon of salt (optional)

1 cup of peanut butter (chunky or smooth, I melted mine a little first)

4 tablespoons of butter, melted and slightly cooled

2/3 cup of brown sugar (or more if you want a more sweet cookie)

2 eggs

1 teaspoon of vanilla

3/4 cup of chocolate chips

 

Preheat oven to 350 degrees and line two baking sheets with silpat mats or parchment paper.  These cookies did stick a bit more so you may want to lightly coat the mats/paper with non stick cooking spray as well.

In a small bowl combine oats, oat flour, baking soda, and salt, if you’re using it.

In a larger bowl combine peanut butter, butter, brown sugar, eggs and vanilla.  Beat until smooth.

Stir in the oat mixture and mix until combined.

Stir in chocolate chips.

Drop rounded tablespoons (or whatever size cookie you want) onto the baking sheet and press tops down slightly.  The dough is very sticky so you may want to use the back of a spoon for that.  Bake for 8-10 minutes, depending on size.  I used about tablespoon sized rounded tablespoons and mine were baked perfectly at 8 minutes.  Don’t over bake or they will be dry and you will lose some of the flavor!  Cool on a cooling rack.

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