winter guacamole with butternut squash and pistachios

Winter Guacamole with Butternut Squash and Pistachios

Winter Guacamole with Butternut Squash

Miss those warm days of summer sipping on margaritas and eating guacamole???  Here is a winterized version warmed up with roasted butternut squash and pistachios!  Pair with a nice glass of red wine for a cozy wintertime appetizer!

Like I’ve said before, we burn through avocados in our house!  We can’t get enough of them!  In my mind, avocados are nature’s perfect food.  Easy to travel with, comes with their own packaging and super healthy for you.

Here’s the nutritional breakdown:

Healthy Fats:  The majority of fat in avocados is the healthy kind, monounsaturated fat in the form of oleic acid.  This fat is your friend, which will lower your risk of heart disease.

Protein:  4 grams in one avocado, which is more than most other fruits!

Daily Dose of Vitamins:  Including vitamin E, K, C, B vitamins and potassium.

Fiber:  One avocado contains around 11 grams of fiber, which is almost half of your daily need!

The combination of biotin and healthy fat found in avocados are helpful in the winter to combat dry skin and dull hair so eat up!

Winter Guacamole with Butternut Squash and Pistachios

winter guacamole with butternut squash and pistachios
 
Makes 4 servings
Author:
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 cup butternut squash, cubed
  • drizzle extra virgin olive oil and dash of cinnamon
  • 2 ripe avocados
  • 2 tablespoons red onion, minced
  • 1 lime, juiced
  • 2 tablespoons cilantro, chopped
  • ½ teaspoon maple syrup
  • ¼ teaspoon cumin
  • sea salt and pepper to taste
  • 2 tablespoons pistachios, chopped
Instructions
  1. Toss butternut squash in olive oil. Lay on a baking sheet and sprinkle with a dash of cinnamon. Roast on 400 degrees for 25-30 minutes or until tender. Set aside.
  2. Meanwhile, In a medium bowl, mash avocados and add red onion, lime juice, cilantro, maple syrup,cumin, sea salt and pepper. Adjust seasoning to your preference.
  3. Top guacamole with roasted butternut squash and chopped pistachios. Serve with chips or veggies such as sliced cucumbers and carrot sticks. Enjoy!
Nutrition Information
Serving size: 1 Calories: 212 Fat: 18 Carbohydrates: 14 Sugar: 2 Fiber: 8 Protein: 2

Winter Guacamole with Butternut Squash and Pistachios

 For an even healthier version serve with sliced cucumbers, carrot sticks and red bell peppers!

Recipe inspiration found at the Free People Blog

Winter Guacamole with Butternut Squash and Pistachios

bok choy and shiitake soba noodles

Bok Choy and Shiitake Soba Noodles was a hit at our dinner table, which made me really happy to sneak miso into yet another meal!

Bok Choy and Shitake Soba Noodles ~vegan~

Even the non-loving mushroom husband approved of this dish!  Noah was a little leery of the bok choy, but it didn’t bother me as he gobbled up the mushrooms!  Remember:  It may take a toddler 10+ times seeing a new food before they will try it, don’t give up!  Hmmm…maybe that trick works on husbands too?

Bok Choy and Shitake Soba Noodles ~vegan~

Technically, soba noodles should be gluten free.  Remember to read labels because many companies add wheat flour.  Look for brands that use 100% buckwheat flour and have the gluten-free label.  Vegans beware as well, some brands add egg whites!

Recipe inspired by A House in the Hills

bok choy and shiitake soba noodles
 
Makes 4 servings
Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • 6 oz. soba noodles
  • 2 tablespoons coconut oil
  • 4 cups shiitake mushrooms, sliced
  • 1 clove garlic, minced
  • ½ - 1 teaspoon ginger root, minced
  • 1 head of bok choy, chopped
  • 1 large handful of greens, I used baby kale
  • 2 scallions, chopped
  • gomasio
  • Miso Sauce:
  • 2 tablespoons olive oil
  • ¼ cup bragg's amino acids or tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon miso paste
Instructions
  1. Prepare miso sauce by whisking together olive oil, bragg's, rice wine vinegar and miso paste. Set aside.
  2. In a large skillet or wok, heat coconut oil over medium heat and add mushrooms. Sauté until slightly caramelized. Add garlic and ginger and sauté until fragrant. Add bok choy and greens and sauté until just wilted. Remove from heat.
  3. Meanwhile, prepare soba noodles according to package
  4. Combine sautéed vegetables, miso sauce and cooked noodles.
  5. Top with scallions and gomasio. Enjoy!
Nutrition Information
Serving size: 1 Calories: 327 Fat: 15 Carbohydrates: 45 Sugar: 4 Fiber: 3 Protein: 9

Bok Choy and Shitake Soba Noodles ~gluten free, vegan~

I drizzled mine with chili oil, I can’t get enough spicy foods these days!

Try adding other ingredients such as edamame, red peppers, tofu or carrots!

Get creative!

salted dark chocolate almond turtles

Salted Dark Chocolate Almond Turtles…sweet, salty and crunchy with raw caramel gooeyness!

Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

A few steps are needed to create these little beauties, but it’s well worth the effort!  Whip together raw caramel by blending dates and coconut oil, melt dark chocolate chips in a double boiler, then let the assembly begin!

First, place clusters of three almonds evenly on parchment paper:

Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

Then, top with a generous glob of raw caramel:

Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

Lastly, drizzle with melted dark chocolate:

Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

Add a pinch of high-quality chunky sea salt and let cool in the refrigerator…. then dig in!

Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

salted dark chocolate almond turtles
 
Makes 12 turtles
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
  • For the raw caramel:
  • 1 cup Medjool Dates, pitted
  • ½ tablespoon coconut oil, melted
  • For the turtles:
  • 36 almonds or nut of your choice
  • 1 cup dark chocolate chips
  • high-quality large grain sea salt
Instructions
  1. For the raw caramel:
  2. Soak dates in warm water for 10 minutes, drain water and add to a food processor with melted coconut oil. Blend until a paste is formed, occasionally scraping down the sides. Set aside.
  3. For the turtles:
  4. Melt chocolate in a double boiler.
  5. Arrange almonds in cluster of three on a lined baking sheet.
  6. Top with a glob of raw caramel.
  7. Cover with melted chocolate and top with a pinch of sea salt.
  8. Place in the refrigerator and allow chocolate to set.
  9. Enjoy!
Nutrition Information
Serving size: 1 Calories: 160 Fat: 8 Carbohydrates: 25 Sugar: 21 Fiber: 3 Protein: 1

 Salted Dark Chocolate Almond Turtles ~vegan, gluten free~

Wishing everyone a happy weekend!