Nutrition/Recipes

This is the perfect bowl for when you just need a meal that’s super warming and insanely delicious. It’s a dish of intense gratification, with the hearty spaghetti squash, the warm and buttery cannellini beans, and the soothing steamed veggies.

Author: Teffy Perk // Recipe Type: Vegan, Gluten Free// Serves: 4

Ingredients

• 1 spaghetti squash
• 1⁄4 teaspoon cinnamon
• 1 tablespoon coconut oil
• Sprinkle of salt + pepper
• 1 large broccoli, cut into florets
• 1 large carrot, chopped
• 1 red onion, cut into half moons
• 1⁄2 teaspoon cumin seeds
• 1⁄4 teaspoon mustard seeds
• 1 can cannellini beans, drained and rinsed
• 1⁄4 cup almonds, roughly chopped Comfort Sauce
• 1 garlic head, roasted*
• 120ml tahini
• 2 limes, juiced
• 2 teaspoons apple cider vinegar
• 2 tablespoons tamari
• 3 tablespoons water
• 1⁄4 teaspoon cinnamon
• 1 teaspoon coconut sugar (optional)

Instructions

1. Preheat your oven to 200oC/400oF and place your whole squash and the foil wrapped garlic (check notes) inside for about 10 minutes, to soften it and make it easier to handle.
2. Carefully remove your squash from the oven and when it’s cool enough to handle cut in half lenghtwise and remove the seeds. Rub the cinnamon, salt, pepper and 1 tablespoon coconut oil onto the cut sides of the squash and place it in a baking tray cut side down.
3. Bake in the oven for about 40 minutes – it’ll be ready when the skin is a bit browned and the flesh is soft. Remove squash from the oven and let cool slightly, cut part facing up.
4. While your squash cools, boil some water in a steamer pan and place a steamer basket on top with your onions, carrots, and broccoli. Steam until tender but not too soft, about 3-5 minutes.
5. While the broccoli steams, add your cumin and mustard seeds to a small pan on high heat and toast, tossing frequently, for about 1 minute. Add your cannellini beans, salt, and pepper and reduce the heat to medium. Toss together until the beans have been warmed through.
6. To make your comfort sauce, place your peeled roasted garlic clove into a small bowl and mash with a fork. Add the rest of the ingredients and mix until smooth and creamy.
7. When squash is cool enough to handle, use a fork and scrape out the fleshy parts, moving your fork from side to side as you move down the length of the squash – that’s the direction the strands are in and will give you the longest “spaghetti”.
8. To serve simply place the spaghetti squash in a bowl and add your carrots, broccoli, and beans. Top with the onions and almonds and drizzle generously the comfort sauce!

Notes *Peel the thin white skin and chop off the top of the garlic head. Drizzle in some macadamia oil and wrap in foil. Place in the oven with your squash and roast for 40 minutes – 1 hour until soft. I like to roast 2-3 heads at a time, as they last in the fridge for 2 weeks.

Ingredients

• Cucumber
• Olive oil
• Lemon juice freshly squeezed
• Cayenne pepper

Directions

1. Slice cucumber and marinade in olive oil and lemon juice in a bowl. Let marinade for about 30min
2. Sprinkle with cayenne
3. Enjoy!!

Source: https://www.stockpilingmoms.com/2013/02/healthy-cucumber-snack/

Ingredients

• 1 tablespoon olive oil
• 1 cup red pepper measured after chopping
• 1 cup green pepper measured after chopping
• 1 cup yellow onion measured after chopping
• 2 cups baby spinach – roughly chopped measured/packed before chopping
• 1 cup mushrooms measured before chopping
• 2 cloves garlic minced
• salt to taste
• 4 whole eggs
• 4 egg whites
• hot sauce optional for drizzling on top!

Instructions

1. Preheat oven to 350 degrees F.
2. Grease a standard 12-slot muffin pan with cooking spray and set aside.
3. Heat a large non stick skillet over medium heat.
4. Once hot, add in oil, red pepper, green pepper, and onion.
5. Saute 5-7 minutes, or until peppers are tender.
6. Add in spinach and mushrooms and cook for an additional 2 minutes.
7. In the last 30 seconds, add in minced garlic.
8. Season with salt and remove from heat.
9. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
10. Stir in cooked veggies.
11. Pour the egg/veggie mixture evenly into the prepared muffin pan.
12. Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked.
13. Cool slightly and serve immediately!
14. Leftovers can be stored in an airtight container in the fridge for about 4 days.
15. These may also be frozen.
16. To reheat, pop them in the microwave until warm.