Recipes Archives - Blogging by Beth

“Get In My Belly” Stuffed Acorn Squash

20160929_174416 As basic as it makes me sound, I love fall. I love fall colors and fall flavors and fall holidays. Because of my love for this season, I get extra creative when I’m cooking with fall produce. Keep reading to get my recipe for stuffed acorn squash. I promise you’ll be thanking me later.

Ingredients

1 Acorn Squash

1 Tablespoon of Olive Oil

½ Tablespoon of Brown Sugar

1 Package Ground Turkey

1 Tablespoon of Coconut Oil

½ Red Onion

½ Cup of Kale

1 Radish

1 Teaspoon Freshly Cut Ginger

¼ Carrot Chopped

1 Scallion

1 Mini Red Pepper

½ Packet of Taco Seasoning

A Handful of Sunflower Seeds

Preheat the oven to 400 degrees and cut the squash in half. 20160929_164951 Use a spoon to scoop out all of the seeds and the inside goop. Divide the
olive oil and the brown sugar between the two halves. Place it on a baking sheet and put it in the oven. You can cook the squash for anywhere from 45 to 60 minutes, depending on how soft you prefer it.

After the squash has cooked for about 30 minutes, heat up the coconut oil in a large pan over a low-medium heat. Once the oil melts, you can add the turkey meat and stir it until it is all cooked, which usually takes about 10 minutes or so.

As the meat cooks, you can start to prep your veggies. 20160929_173943 I like to chop the onion, kale, radish, ginger, carrots, scallion, and red pepper into small pieces, but you might prefer your veggies a different way. Once the meat is cooked, you can add the taco seasoning and give it a minute or two to gather the flavor. Add your chopped veggies and seeds and keep them over the heat for another minute or two. Once the squash is done, you can put the meat inside and enjoy your delicious fall treat. 20160929_174117

The recipe makes just more than two servings, but you can adjust accordingly depending on your needs.

Lick-the-Plate-Clean Lettuce Wraps

lettuce-1548453-638x476

I’ve recently discovered that I have a bit of a knack for cooking. Once I gave myself the opportunity to get comfortable in the kitchen, I started to get creative by combining interesting ingredients to make meals with lots of flavor.

The other night I decided to make some lettuce wraps…and I quickly realized that was the right decision.

Lettuce wraps are great because they give you the opportunity to pack a lot of veggies together with protein to create a satisfying and healthy meal. Keep reading to find out how I made these lettuce wraps (and will make them again in the future. Seriously—they are delicious!)

Ingredients

1 package Romaine Lettuce

16 ounces boneless chicken breasts

1 tablespoon coconut oil

½ teaspoon fresh ginger

½ carrot

1 piece of celery

2 mini bell peppers

Green onions (to taste)

1 handful of almond slivers

1 tablespoon Bragg Liquid Aminos

½ tablespoon chia seeds

Chop the chicken into small pieces and warm up the coconut oil in a pan. Once the oil has saturated the pan, start to cook the chicken.

In between periodically stirring the chicken to make sure it is cooking evenly, you can start to chop up your produce. Make sure to really chop up the ginger. It has a very strong flavor and it is important to distribute it evenly across the pan. I like to cut the carrots and the celery so they’re in small pieces that still give you a little bit of crunch when you bite into them. peppers-1325906-640x480

Once the chicken is mostly cooked, lower the heat a little bit and add your chopped produce into the pan. Mix everything up to give the vegetables a chance to flavor the chicken naturally.

Pour the tablespoon of the Bragg Liquid Aminos evenly across the pan. Try not to put any more of this sauce onto your meal until you taste it. Liquid aminos have a really strong flavor and a little bit really does go a long way.

Turn off the heat, sprinkle the chia seeds and almonds onto your creation, and start scooping it into pieces of the romaine lettuce. You will be left with a delicious and nutritious meal.

This recipe should make enough to feed four people, but you can always increase the ingredients if you want to serve more!

20160908_183209

Flaxseed Meal Pancakes

Guys! Did you know that flaxseed is actually really good for you? As in it has a lot of fiber, very little carbs, no gluten, lots of antioxidants, and it helps keep your digestive system functioning properly?

This morning I was in the mood for pancakes so I decided to whip up some using flaxseed meal to make them slightly healthier than the regular version. I only used flaxseed meal, eggs, a little bit of Panko to give it some consistency, and a drop of almond milk for a little bit of flavor. Keep reading to find out how to make this easy, healthy, and tasty recipe in your own kitchen.

Note: I only made them for myself so you can increase the recipe if you want to share them!

Ingredients

1/2 cup of flaxseed meal flour (you can find it at your local health food store)

2 eggs

1 tablespoon of Panko

1 tablespoon of almond milk (you can substitute regular milk, soy milk, coconut milk, or just skip this step entirely)

Directions

Put a tablespoon of coconut oil in a pan–make sure to leave it on a low flame.

While the oil heats up, mix the the flaxseed meal with the eggs until it is totally coated. Pour the Panko in a little at a time and keep stirring. You want the batter to be a bit thick so it’ll form pancakes on the pan. Mix in your almond milk (if you want it).

Once the pan is heated, use a spoon to put the batter over the heat. You can make one big pancake or separate it into a few little ones. Let it cook for about 2 minutes and use a spatula to press down on the batter. Flip it over to the other side and let it cook the same way. You might need to flip the pancakes a few times to ensure both sides are cooked equally.

Once they look good (or as good as they are going to look), turn off the heat and put them onto a plate. You can go the traditional route and use syrup and butter or make them a little healthier with some honey or agave syrup. If you prefer saltier foods, you can just sprinkle them with some sea salt and enjoy.

Disclaimer: Flaxseed meal pancakes are NOT pretty. But they’re good for you, they’re tasty, and they’re stupidly-easy to make. Enjoy 🙂