This recipe was originally inspired from Oh She Glows, but I was up against the sweet potato she used. You see, SoulDaddy gags when I say the word sweet potato. But I did have a spaghetti squash from our summer garden still hanging around on the counter, just begging to be hidden in a form SoulDaddy wouldn’t recognize used.
I may be living in denial, but I’m convinced my darling husband doesn’t hate squash as much as he thinks he does. After countless tries, I finally succeeded with this soup! Filled with the flavor of cumin, coriander and chili powder, this protein-packed bowl of deliciousness is warming and fills your belly fast with healthy goodness. Continue reading →
Thanks to our Armenian heritage, my family grew up eating a number of pretty delicious middle eastern foods, including tabbouli [tuh-boo-lee]. Like many traditional cultures, they had it right when it came to fresh, whole foods.
Tabbouli is a perfect summer salad, taking spectacular advantage of the garden’s bounty of tomatoes, parsley, green onions and cucumber. It’s light, refreshing, cleansing, and completely addictive. Continue reading →
I adore stuffed peppers, especially when they are lovingly stuffed with protein-rich quinoa. For those not familiar with this grain-like substance which is actually a seed, it is similar in texture to couscous but cooks like rice. Buy peppers in every color you can to achieve the beautiful rainbow effect, and utilize organic ingredients whenever possible. Continue reading →
Winter squashes are abundant this time of year, and every fall I crave this stuffed and roasted acorn squash. It’s perfect autumnal comfort food, and makes use of another in-season favorite, apples, as well as walnuts. For a heartier version and more robust meal, you can add cooked quinoa as well.
1 acorn squash
1/2 c. walnuts, chopped (finely, if you intend to feed to a toddler like I did)
1 small apple, chopped
1 cup cooked quinoa (optional)
1 tsp. cinnamon
1/2 tsp. nutmeg
3 tbls. pure maple syrup
2 tbls. organic butter
Cut acorn squash evenly in half and use a spoon to scoop out the seeds. Mix all remaining ingredients, except butter, in small bowl and fill each half of the acorn squash until heaping. Put 1 tbls. butter on each half and bake at 350 for 40 minutes, or until pierced easily with a fork.