RECIPE: Sweet Potato Pie Cups

Sweet potatoe Pie Cups

My new fave dessert.

The picture isn’t sexy, but these little dishes of delish will comfort you and make your house smell like heaven.

This year I’m skipping the pumpkin and pecan pie and whipping up these healthy hybrids!

INSTRUCTIONS

Preheat oven to 375

Wash 3 small sweet potatoes.

Stab each 3-4 times with a fork.

Place potatoes in the oven on a sheet of aluminum foil.

Cook for 30 minutes, or until taters are soft. Like really soft.

Scoop out 1-2 tablespoons of coconut oil and put in to a small glass mixing bowl.

Add 1 tsp of cinnamon (I actually prefer Trader Joe’s Pumpkin Spice. Yum)

Once potatoes are soft, peel off skins and place peeled taters into glass bowl with other ingredients.

Mix thoroughly. Scoop out mixture into small serving bowls and crumble (toasted) pecans atop.

So simple. So scrumptious.

Thankful for life, love and pumpkin spice!

RECIPE: Delicata Squash

delicata squash

I have to admit, I didn’t even know what a delicata squash was a year ago.  The only squash I really knew was a gourd-shaped yellow squash. Thankfully I’ve now met spaghetti squash (LOVE but have never prepared myself), butternut (meh), acorn and these yummy ladies, The Delicata.

They are easy to make, nutrient rich and super filling. A tip of the cap to Trader Joe’s who attached a sticker with preparation instructions, which got me juggling several of these in to my grocery cart.

Consider these gems for a healthy, elegant but inexpensive, and colorful side item for your Thanksgiving soiree!

INSTRUCTIONS:

Preheat Oven to 400

Cut squash long-ways in half

Scrape out seeds and goop (like the inside of a pumpkin) with a spoon

Slice into 1/4 inch thick strips (will me C-shaped pieces)

Toss with olive oil, sea salt and ground pepper.

Cook for 15-20 minutes

RANT: SLOW DOWN!

While discussing her trip to Bali and Hinduism (and how Hindus take time to pray 3 x day), my hair dresser and I joked about Americans never stop ‘doing’.  No one I know stops to pray 3 x day.  Even when I try to get a regular meditation practice going, I “meditate” while driving or fixing breakfast.  Which I’m pretty sure is NOT meditating!

Forrest Park

As we embark on the Holiday season, I encourage all of us to SLOW DOWN. To be still. To be with ourselves.  And to be gentle with others.

TIPS for slowing down:

  1. Before getting out of bed in the morning, take 3 LONG SLOW DEEP breaths, each time giving thanks for something you hold dear in life.  Try to do this periodically throughout the day.  Notice how much more you relax on your exhale.
  2. Cut social media time by 20 minutes. It’s habit now to grab our phone and look at it when ever we are alone with ourselves.  Waiting for our dinner mate…we grab our phone!  Waiting in line for the bathroom, we check our phone. Heck, I’ve even taken calls or checked social media WHILST using the bathroom!  (oh, like you haven’t!) Get comfortable being alone with yourself, with no distractions! Do nothing for a change!
  3. Try to drive the speed limit. This one is hard for me. But every time I’m in the car I seem to be in a hurry. I’m trying to leave 10 minutes before I need to so I don’t have to rush.
  4. Sit down to eat. And not in your car! Chew your food and actually take a moment to taste the food you’ve chose to nourish yourself.
  5. After dinner see if you can go 2 hours (maybe all the way to bed time) with no screen time (no TV, no phone, no computer)

I’m a little tired of hearing “Be in the Moment” But seriously, y’all, take a moment to stop and just be.  No phones, no deadlines, no thoughts.  It feels good.

Namast-hey hey hey!

RECIPE: Delicata Squash Salad

I’ve been wondering what to do with those gorgeous yellow and green-striped squash I’ve been seeing hanging around the supermarket.

Per my usual, I’m either gonna grind it up (smoothie) or green it up (salad).  In this case, I chose to green it up! Not the most simple recipe ever, but if you cook and boil while you chop, it only takes a few more than 20 minutes. And there’s plenty to go around or last all week in the fridge.
delicata squash

INSRTUCTIONS:

Preheat oven to 400

Slice Delicata Squash longways and spoon out seeds

Slice squash in to 1/4 inch slices

In a baking dish toss with olive oil and sea salt and ground pepper

Option to add chopped tomato to dish

Cook for 15-20 minutes, tossing 1/2 way through.

Boil 1 cup quinoa with 2 cups water, turn to med heat and cook until water is gone

Slice 3 organic celery sticks

Chop one organic orange or red pepper

In a large salad bowl Combine:

Cooked Quinoa, chopped veggies, 3 cups organic spinach.

Once squash is cooked and soft, add to salad.

Use olive oil, and salt and pepper to taste, or add ~ 1/2 bottle Annie’s Goddess Salad dressing