Happy Friday Everyone! A quick aside…to all of the Hurricane Sandy victims out there, our hearts go out to you and your loved ones. You have been in my thoughts and prayers. What a tragedy this has been. To everyone else, there is a telethon on NBC tonight where you can call and make a donation which will go to the Red Cross relief efforts. Also, you can make donations to relief efforts by going to the Red Cross website. Every little bit counts. :)
It’s Friday and most people will have a bit of time to relax this weekend. So, I always like to include some recipes so that anyone who feels inclined to cook healthy for themselves has a little cooking inspiration. Both of these recipes require minimal prep time.
Here are 2 really great fall vegetable recipes that are extremely easy to make.
Roasted Butternut Squash Bites
- 3 Tablespoons of coconut oil or ghee (clarified butter)
- 1 Tablespoon of cinnamon
- 1/2 teaspoon of sea salt
- 6 cups of peeled, cubed butternut squash (if you’ve never cut butternut squash, there are some good directions of how to cut butternut squash on YouTube. It’s a bit of a pain, so I would recommend buying it pre-cut, if you can. Trader Joes sells pre-cut butternut squash which makes this recipe a cinch)
1) Preheat your oven to 400 degrees.
2) Melt the coconut oil or ghee in a small bowl. Add the cinnamon and sea salt and whisk together.
3) Pour the seasoned oil over the cubed squash and toss until all the pieces are coated with the oil mixture.
4) Spread the squash into a large glass baking dish and bake for 45 minutes to an hour.
5) If you want to add just a bit of sweetness to this recipe, drizzle a tiny bit of agave nectar on the squash before you serve. Enjoy!!!
Garlic Mashed Sweet Potatoes
- 4-5 yellow sweet potatoes, peeled and chopped
- 1 Tablespoon of butter or ghee
- 2 cloves of garlic, crushed
- 3 Tablespoons of green onions or scallions, diced
- 1/4 cup chicken stock
1) Fill a large soup pot half to three-quarters of the way full with water and bring to a boil.
2) Peel and chop the sweet potatoes and add them to the boiling water. Boil for 10-12 minutes or until the sweet potatoes are tender when poked with a fork.
3) Drain the water from the sweet potatoes and place them in a large serving bowl.
4) In a small saucepan, saute the garlic and onions in the butter/ghee over medium heat for 2-3 minutes.
5) Pour the butter mixture over the sweet potatoes in the bowl.
6) Using a potato masher or hand mixer, beat the sweet potatoes and butter until smooth.
7) Add the chicken stock to the mixture slowly until you’ve reached the desired consistency.
8) Serve and enjoy!!!