Tag Archives: yum

Butternut Squash Lasagna with Tomato Basil Chicken Sausage

Lyz sent me this recipe to try and I finally got around to it. It a great recipe for spring!

I was a little nervous about the butternut squash noodles as I’m not usually good at cutting squash but it was actually not as hard as I thought it would be.

What you need:

1 small butternut squash

1/2 onion

3 cloves of garlic

15 oz pizza sauce (or tomato sauce, your preference)

3 cups of spinach

1 red pepper

1 orange pepper

package of tomato basil chicken sausage

fresh basil

1/2 cup shredded cheese

What you do:

Preheat oven to 400F

Remove sausage from casing and brown. Add onions and garlic when sausage is about half way done.

Meanwhile, cut the ends off of the squash. Peel skin. Cut squash in half width wise and de-seed. Then cut each piece length wise. Cut into “noodle” planks.

Chop peppers with a handful of fresh basil and add to pizza sauce.

Put a layer of sauce at the bottom of a 8×13 glass pan.

Add a layer of squash, chicken sausage, 1/2 spinach and sauce.

Add a layer of squash, chicken sausage, 1/2 spinach and another layer of squash.

Add the remaining sauce over the lasagna and sprinkle with cheese if you desire. I used 2 handfuls of quattro formaggio cheese.

Bake for about 45 minutes or until cheese is bubbly.

Let me know what you think. 🙂

Kiwi Salsa

I posted a picture of this delicious recipe last night on facebook and a few of you requested the recipe so here it is. It was even better than expected and its a perfect spring food for 3 reasons: its green (color of Spring), its sour (taste of Spring), it has cilantro (liver cleanser).

I got it from The Shrinking Kitchen along with this blackened tilapia recipe. It was better than my favorite restaurant fish tacos. Super simple to make, you won’t be disappointed. I think the salsa would be great with chips too. Let me know what you think.

What you need:

4 kiwis, peeled and diced

1 roma tomato, diced

1 jalapeno, deseeded (if you are a wuss and don’t like super spicey)

1/2 red onion, diced

1/2 bunch of cilantro

juice of 2 limes

salt to taste

(you could also add avocado chunks if you’re eating with chips)

What you do:

Put all ingredients in a bowl and mix well.

Put in fridge until ready to use.

Enjoy!

 

 

St Patrick’s Day Shake (healthy shamrock shake)

There is a recipe floating around facebook from the detoxinista for a healthy version of the shamrock shake. Dr. Scott printed the recipe for patients to take home and told me it tastes just like a mint chocolate chip shake. Did you know there are over 54 ingredients in a Shamrock Shake? That’s nuts! This version is “paleo” and vegan too so if you’ve been missing your shakes because your allergic to dairy or trying to eat better here is a great alternative that doesn’t feel like an alternative. I tried it on Thursday with my mom and oh my goodness was it delicious!

Give this a try and tell me what you think!

What you need: (this makes 3 small shakes)

2 cup almond milk

1/2 avocado, pitted

2 handfuls of fresh baby spinach

2 drops of peppermint essential oil (from here of course) or you can use peppermint extract for a more pepperminty experience add an extra drop or two this is more of a subtle background mint flavor

10-12 soft Medjool dates, pitted

2 handfuls of ice

What you do:

Put all the above ingredients in a high speed blender. Blend until everything is smooth and creamy. If you want sweeter add more dates. Enjoy immediately.

Thanks Detoxinista! (p.s. she has a bunch of other yummy recipes too!)