Here are two recipes from this week’s menu. Enjoy!
Prep Time 15 min
Cook Time 20 min
1 cup quinoa, any color (I used red)
1 butternut squash
1 tablespoon coconut oil, melted
pinch of sea salt
1 can of chickpeas
1 cup kale, de-stemmed and chopped
1 cup cucumber slices
1 tomato, chopped
juice from 1 lemon
1/2 tablespoon olive oil
sea salt, to taste
drizzle of apple cider/red wine vinegar
sprinkle of pomegranate seeds (optional)
Preheat oven to 420 degrees. Line a baking sheet with parchment/wax paper.
Start cooking quinoa according to directions.
Cut off the skin from the butternut squash and chop into bite-sized chunks. Transfer to a small bowl with melted coconut oil and sea salt. Mix until all the squash is covered in oil. Transfer the squash to the baking sheet and bake for 20-25 minutes, or until soft.
Meanwhile, chop the kale, cucumber and tomato and transfer all to a small bowl with the fresh lemon juice, olive oil and a pinch of sea salt. Mix and set aside.
TO ASSEMBLE BOWL
Start with the quinoa and chickpeas, then add the kale, cucumber, and tomato mixture. Finish with the butternut squash and a drizzle of vinegar.
Banana Cranberry Oat Muffins
2 medium-large bananas mashed
1 tbsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
3 tbsp chia seeds
1 apple shredded
1 3/4 cup milk
1/4 cup melted coconut oil
2 tbsp unsulfured blackstrapped molasses
3 cups of steel cut oats
1/4 cup of dried cranberries (or any other dried fruit)
*I prefer to use organic ingredients whenever possible.
In a large mixing bowl, combine bananas, baking powder, vanilla, ground cinnamon, chia seeds, shredded apple and milk.
Meanwhile in a small sauce pan over low heat, melt the coconut oil and add the molasses until combined. Add this mixture to the banana mixture.
Add remaining dry ingredients (oats, chocolate chips, and cranberries) into the wet mixture and mix until combined.
Cover and place in the fridge for half an hour or over night if you wish.
Divide mixture into 12 lined muffin tins and bake in a preheated 375 degree oven for 15 minutes.
Cool on a rack before storing.