Gluten-Free Butternut & Kale Lasagna

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I have really been working on cooking for myself lately. I work in a kitchen. I spend a decent amount of time baking and cooking for others or thinking about cooking for others or about creating recipes to post. Rare do I stop to think of myself. Frankly I am  And I go back to what my father always tells me, you can’t be of service to anyone else, if you don’t take care of yourself. Of your own health. So I have been creating space, making time.

This past week I made a delicious rutabaga pizza crust, stuffed portabella mushrooms and this beautiful dish which I am calling a lasagna. Being single and living alone means that these three dishes can feed me for days! This dish in particular was extremely filling and it made a lot of servings, so I ate on it for 4 days.

Butternut and Kale Lasagna

  • Ghee
  • 2 Butternut Squash (I used ones with longer necks), thinly sliced
  • 3 tbsp minced garlic
  • 1 Bunch of Kale, stems removed, chopped
  • 6 oz Mozzarella Cheese
  • 1 lbs. ground pork (mine was spicy!)

Continue reading “Gluten-Free Butternut & Kale Lasagna”

Bacon Brie Apple Stuffed Butternut

qrXBOoPTe0NqVWcdyeCM1esKuR-tx9HI5pqbNhV7xx8=w788-h524-noI have been stuffing things like crazy lately! My lapse/sporadic posting has been because I have been working this past holiday season on being present. Shutting off my phone. Getting off my computer, and diving headfirst into enjoying my family and friend time. I have also spent A LOT of time in the kitchen. Time in the kitchen, where I was also practicing presence. I wasn’t worried about sales. Or making food quickly to get out to a waiting customer. I wasn’t even thinking about writing or photographs (which is probably why this photo isn’t my favorite). I was merely enjoying time in the kitchen. I cranked up some Allen Stone (pretty much listening to Circle on repeat) and got to dancing and singing around the kitchen, as I let down my walls to really start creating. Sliding around on the floor, pouring pecans here. Singing with my whisk microphone on my way to the pantry. Dancing my way down to open the oven. Just letting go completely, as I set to make some delicious food for people I love. Simple. Sweet. Magical.

I actually spent more time making side dishes and savory food this past holiday, than baking. As I mentioned, I stuffed a lot of things (mostly squash). I stuffed a butternut for the Paulin’s. I stuffed an acorn squash (gifted to me by my rad boss who knows food is one of the best gifts to give me, what can I say I’m a simple girl). I stuffed sweet potatoes. My favorite, however, was today’s blog: Bacon Brie Apple Stuffed Butternut. It also received rave reviews from my assortment of taste testers. Continue reading “Bacon Brie Apple Stuffed Butternut”

Butternut & Goat Cheese Tart

035Last Friday at work I caught myself, not planning some wicked night on the town, but a night of baking. What can I say, as my 27th birthday neared, the tamer I got (at least that’s what I lie to myself and say). Friday’s used to be farmer’s market baking days. But now winter is my reprieve, as markets only happen once a month. But still habits die-hard, as I found myself yearning to be in the kitchen creating, baking something. I saw this pumpkin tart on my pinterest and I just haven’t been able to get it out of my head. Naturally I opted for tweaking it and swapping the pumpkin for butternut. It’s not dairy-free, but it is savory, baked deliciousness!

Butternut and Goat Cheese Tart

Crust

  • 2 cups almond meal
  • 3 tbsp lard
  • 1 tbsp rosemary
  • 1 tsp sea salt

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Butternut Cheesecake

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This gorgeous fall weather has me itching to make pies (seriously I just made a sunbutter pie last night for our roomie dinner night), as this week I bring yet, another round desserts! At least Wednesday’s Butternut Tart was savory. Last week I confessed my weakness for cheesecake, so is it any wonder that I’ve now paired it with my favorite fall squash?

Butternut Cheesecake

Crust

  • 2 cups pecans
  • 3 tbsp melted coconut oil
  • 2 tbsp coconut sugar

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Butternut Fries

014I am starting the week off with yet another butternut recipe  (I know I may need an intervention). It’s amazing to me that people say eating healthy is expensive. I got this huge butternut from the store for $4 and I have spread it out over 3 recipes and several meals now. The sweet and then the savory pies are fine, but these fries are more up my alley, although I’d probably just make them naked without the coconut flour. Also I was really feeling the prep work the other day and cut these into cute matchstix fry size. I think this is a mental thing too. Because I cut them smaller, there are more fries and so I eat less of them. Am I the only one who thinks that way? Anyways, I digress, here is the recipe.

Butternut Fries

  • Butternut squash
  • 1/4 cup coconut flour
  • 3 tbsp coconut oil
  • Sea salt

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Butternut Pie

UNJ9tWSVry63ywr6qKmg-0595T2LA8qWOfqmDf6tfpo=w694-h524-noObviously I’ve been on a bit of a kick with butternut recipes lately. And today is no exception. I fully intended on taking these little guys to the market on Saturday, but for some reason they got left in the fridge. Which is good for you all, because then I could snap a photo and post the recipe here!

Move over pumpkin pie? That’s pretty much how I feel about this recipe. I have wanted to like pumpkin pie my whole life. I truly have. I gave it the cursory try on Thanksgiving. It’s traditional, I had to try some right? Still it just never lived up to the hype and expectation for me, although I desperately wanted it to. Butternut on the other hand, makes me a lot more excited. Just cutting into one, the feeling of success when I’ve finally chopped one up and it’s ready to be made into something delicious. Just the shear work, makes me feel like I’ve accomplished something.

When I had to make four pies for the Farmer’s Market Farm to Fork dinner, I knew straight away that one of the pies I wanted to do was a butternut one. Although on that occasion I had some hazelnuts handy for the crust. Today recipe I used pecans, but any kind of nut are doable. It’s really personal preference. If you are wanting a change this holiday season, why not go for the butternut pie instead of the pumpkin or sweet potato?

Butternut Pie

  • 1 small butternut squash, pureed
  • 1 cup coconut milk
  • 1/2 cup maple
  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1/8 tsp cayenne (optional I like a little something different)

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Butternut Pizza Crusts

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It is the littlest things in life that excite me. Seriously I am the easiest person to please. Today Jan came in with a ‘present’ for me. I turned around to find a butternut squash with a little face drawn on. I was literally giddy (see I told you it doesn’t take much). So many ideas crashing through my head. Later as we were chattering on in our foodie speak, I was thinking of the cauliflower pizza crust I was getting ready to make for my co-worker Julie. Hmm….what if instead I used butternut? Why not? I do not routine. I am constantly changing things. If something gets comfortable, I’m ready to try something new. I am always down for better. I have done cauliflower pizza crusts so many times, that frankly I’m over them. They’re cliche and trendy. I have this phobia of going with the crowd. So if something catches on, I’m ready to move on to bigger and better pastures. Plus its Fall and butternut (as I’ve exclaimed for weeks now) is my favorite fall flavor. I am branching out.

And here are the results of said experimentation’s. I have to say personally I was so pumped about this crust and pizza when I made it. There is something about conceptualizing something and then having it come to life. It’s the high that the creative process brings. The proudness that fills you up from making something with your own hands. It’s like having a dream come true.

Feel free to play with toppings, I was playing on some savory/sweet combinations. Continue reading “Butternut Pizza Crusts”