Recipe: Delicata Squash

We have been making the most of all the fall food lately, and thought we'd share this easy and super tasty recipe for squash with you today! We threw it together on a whim this weekend and thought it was worth sharing- it's a little sweet from the roasted squash and the hint of balsamic, but balanced with savory pork sausage and fresh sage, and it couldn't be easier!

 

You'll need:

2 medium Delicata Squash

2 TB finely diced Fresh Sage

Olive Oil

1 TB Balsamic Vinegar

3 Pork Sausages, sliced/chopped (note: we used frozen Applegate sausage because that's all we had on hand, but we recommend you make Nom Nom Paleo's amazing maple sage sausage!)

Trader Joes 21 Seasoning Salute or seasoning mix of choice

Salt & Pepper

 

Preheat oven to 375.

Slice squash lengthwise and scoop out the seeds. Chop into 1/4 inch slices and place on cooking sheet. You might need to use two pans so that every piece can lay flat and it's not overcrowded.

Drizzle thoroughly with olive oil, and season amply with salt, pepper, and seasoning mix. Make sure every piece is covered and the pan is covered as well so they don't stick. (Be sure to align them again so they all lay flat before placing in oven). Put in the oven for about 10 to 15 minutes, then turn every slice over (bottom side should be nice and brown- if not yet then let them stay in a little longer before turning) and cook for another 10 minutes or so.

Meanwhile, heat up (or cook through) the sausages on the stovetop until browned and crispy around the edges.

Once the squash is lightly browned and fork tender, remove them from the oven, add in the chopped sausage, fresh sage, and balsamic, and toss to combine. Season to taste.

Enjoy! You can enjoy this on it's own as a side dish, or try it atop sauteed greens like chard, or even top with a fried egg!

P.S. If you make this, share a photo on instagram and be sure to tag us so we can check it out! Bon appetit!

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Perfect Hard Boiled Eggs

Eggs are a staple in our diets, and we make a concerted effort to eat them ever single day becuase of their nutrient density and protein content. Not only are they nutrient powerhouses, they are easy to prepare, go with lots of different flavors, and tasty to boot! When we get home from the supermarket, one of the first things we do is boil a dozen (or two) right away, so we've got an easy grab-and-go snack throughout the week.  

Believe it or not, there is a right and a wrong way to boil your eggs!  Did you know that if your eggs have an odor when you peel them, are too hard to peel, have a chalky textured yolk (they should be creamy!), or have a colored tint to the yolk instead of perfectly yellow all around, that means they are overcooked?  We've got the scoop on how to make perfectly cooked, stink-less, creamy, easy to peel, tasty hard boiled eggs for you right here, with tips from our friends over at Nom Nom Paleo!

PREP

1. Grab a big pot.

2. Gently puncture a small hole through the shell of each egg before placing it into the empty pot. This helps prevent the contents of the egg from boiling over and splitting the shell while cooking, and helps make them very easy to peel when they're done. Use a sharp thumb tack or a needle to make a small hole at one end of the egg.

3. Submerge all the eggs, with about an inch of water of coverage.

COOK

4. Cover the pot and place over high heat to bring to a boil. Keep your eyes on the pot during this time! 

5. Once your water is at a good boil, start your timer for ONE minute.

6. When one minute is up, turn off the heat. Let them sit in the hot water, covered, for another 10 minutes. This is the secret to the most perfectly cooked eggs ever!

7. After 10 minutes, drain and transfer the eggs to a bowl filled with cold water and ice. This stops their cooking immediately and ensures they won't be overcooked.

Enjoy!

Add your eggs to salads, eat them as is with a little salt, or any other way you like to enjoy your eggs.

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Five Ingredient & Five Minute Paleo Ice Cream

This dairy and refined sugar free Paleo "ice cream" is super easy, requires no ice cream machine, and can be ready in under 5 minutes. It also happens to be delicious, so we hope you try it out!

Note: This recipe does require a couple ingredients that are either frozen or refrigerated:  

When your bananas start to turn brown, peel them, break them up and toss them in the freezer!  They make a great addition to smoothies, and are excellent to just have on hand for other yummy snacks, like this one.

We also recommend always keeping a can of coconut milk or coconut cream in your fridge, just in case you need it for a recipe that requires it to be chilled (lots of recipes do). You can purchase coconut cream at Trader Joes, or you can make your own by leaving a can of full fat coconut milk in the fridge overnight, then gently skimming the cream off the top. (The water and cream seperate when refrigerated).

 

EASY PALEO CHOCOLATE ICE CREAM

1 or 2 frozen Bananas 

Half a can of cold Coconut Cream

2 Spoonfuls of Cocoa Powder

1 Spoonful of Almond Butter

Two spoonfuls of Cacao Nibs (optional)

A small squeeze of Honey (optional). Toss all ingredients in a blender or food processor and blend until smooth. (It should be the consistency of soft serve ice cream). Top with cacao nibs, paleo whipped cream, fresh berries, or whatever your heart desires! Enjoy!

Note: Because there are no preservatives in this ice cream, it will freeze rock solid. Leave it on the counter for 20 minutes, or place it in the microwave for 20-30 seconds to soften it up!

 

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