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
 
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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

quinoa hemp seed tabbouleh

 Quinoa Hemp Seed Tabbouleh is a protein packed take on the Middle Eastern Classic.  The addition of hemp seeds upgrade this dish to power salad status!

Quinoa Hemp Seed Tabbouleh ~vegan, gluten free~

I can’t talk enough about my love for hemp seeds!  In our house we add them to just about everything…avocado toast, salads, smoothies, peanut butter sandwiches, yogurt, chia seed pudding, pasta, oatmeal, soups, you name it!  They have a nutty flavor and add a slightly crunchy texture.  Noah loves them and eats them straight out of the container!  They are packed with omega 3 fatty acids, iron, magnesium, zinc and are a perfect plant-based protein!

Quinoa Hemp Seed Tabbouleh ~vegan, gluten free~

Typical tabbouleh uses bulgur, but I swapped it with gluten-free quinoa.   This is very versatile recipe, you can add tons of other ingredients to satisfy your taste buds!

Other add-ins include:

Kale

Avocado

Peas

Olives

White Beans

Pumpkin Seeds

Spinach

Roasted Butternut Squash

Scallions

Mint

Quinoa Hemp Seed Tabbouleh ~vegan, gluten free~

quinoa hemp seed tabbouleh
 
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Makes 4 servings
Author:
Serves: 4
Ingredients
  • 1 cup cooked and cooled quinoa (1/2 cup dried, follow instructions on package)
  • ⅓ cup fresh parsley, chopped
  • 2 cups cucumbers, chopped
  • 1 cup cherry tomatoes, halved
  • ½ red bell pepper, chopped
  • ¼ cup red onion, chopped
  • ¼ cup hemp seeds
  • 1-2 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil
  • ¼ cup fresh squeezed lemon juice
  • sea salt and pepper to taste
Instructions
  1. Cook quinoa according to directions, allow to cool.
  2. Once quinoa is cooled, add all ingredients to a large bowl and mix until well combined.
  3. Eat right away or place in refrigerator for 1 hour to let flavors blend.
  4. Enjoy!
Nutrition Information
Calories: 250 Fat: 20 Carbohydrates: 17 Sugar: 3 Fiber: 3 Protein: 7

 Quinoa Hemp Seed Tabbouleh ~vegan, gluten free~

Stuff tabbouleh in a pita pocket for an on-the-go lunch or serve as is with a side of hummus, rice crackers and olives!

chopped salad with spicy chipotle dressing ~vegan, gluten free~

This chopped salad with spicy chipotle dressing is spicy, and I mean spicy!  Like the kind of spicy that makes you sweat and eyes water!

I love the smokey flavor of chipotle and I use just about any type of food as a vehicle for this dressing!  I add it to salads, sandwiches, burrito bowls or use it as a dip for veggie sticks!

This salad is an easy way to “Eat The Rainbow” for a boost of antioxidants and phytonutrients!

Chopped Salad with Spicy Chipotle Dressing ~vegan, gluten free~ A flavorful way to eat the rainbow!!!

Chopped Salad with Spicy Chipotle Dressing ~vegan, gluten free~ A flavorful way to eat the rainbow!!!

chopped salad with spicy chipotle dressing
 
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Makes 2 salads and ~1 cup of dressing
Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • For the Chipotle Dressing:
  • ½ cup extra virgin olive oil
  • ¼ cup water
  • juice of 1 lemon
  • ¼ cup vegenaise or mayo
  • 3-5 chipotle peppers in adobo sauce (depending on how spicy you like it!)
  • sea salt and pepper to taste
  • For the salad:
  • 2 heads romaine lettuce, chopped
  • ½ cup sliced olives
  • ½ cup cooked black beans
  • 2-3 carrots, shredded
  • 1 cucumber, diced
  • ½ cup corn (I used frozen organic corn)
  • ¼ cup red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • ½ avocado, sliced
Instructions
  1. To make dressing:
  2. Add all ingredients to a food processor or blender and puree until well combined and chipotle peppers are minced. Add sea salt and pepper to taste. *Start by adding 1 chipotle pepper at a time until desired spiciness is reached*
  3. To make salads:
  4. Arrange toppings on a bed of fresh romaine lettuce, add 1-2 tablespoons of dressing and enjoy!

~Start by adding 1 chipotle pepper at a time until desired spiciness is reached!~

Chopped Salad with Spicy Chipotle Dressing ~vegan, gluten free~ A flavorful way to eat the rainbow!!!

As a nutritionist, I am always encouraging clients to “eat the rainbow.”  Getting a broad spectrum of colorful foods in your diet will help bring your health and wellness to a whole new level!  Colorful foods are rich in antioxidants, which have anti-cancer and anti-inflammatory properties.  They also contribute to heart health, digestive health, increase energy, increased immunity, eye and skin  health and cell protection.

Each day aim for 2 servings from each color:

Red:  apples, beets, peppers, cherries, grapes, red onions, pomegranates, berries, tomatoes, watermelon

Orange:  cantaloupe, carrots, mangos, oranges, squash, sweet potatoes, peaches, peppers

Yellow:  apples, bananas, corn, pears, pineapple, summer squash

Green:  apples, asparagus, avocados, honeydew melon, green leafy vegetables, brussles sprouts, broccoli, cucumbers, edamame, green beans, peas, pears, zucchini

Blue/Purple/Black:  berries, cabbage, eggplant, figs, grapes, olives, raisins, beans

White/Brown:  beans, cauliflower, coconut, garlic, legumes, chickpeas, nuts, mushrooms, pears, seeds (flax, hemp, sesame), whole grains (brown rice, barley, quinoa)

1 serving = 1/2 cup cooked or 1 cup raw or 1 medium piece of fruit

 Different combination of these foods also have varying synergistic effects, so mix it up!

Reference:  Institute of Functional Medicine

Chopped Salad with Spicy Chipotle Dressing ~vegan, gluten free~ A flavorful way to eat the rainbow!!!