Dairy-Free Creamed Spinach

Happy Thursday! I hope you all are having an awesome week! 

I can't believe we have less then a month until Summer! This year flew by so quick! I have been working on so many recipes that I cannot wait to share on here. This dairy-free creamed spinach is the perfect side dish to accompany a delicious main entree! It is so creamy and flavorful- you will have a hard time believing it is dairy-free! 

Let's get to cooking!

Dairy-Free Creamed Spinach (yields 4 large ramekins)

• 1 lb baby spinach
• olive oil, to grease pan 
• 4 shallots, minced
• 3 garlic cloves, minced
• 14-ounces coconut cream
• 1/2 teaspoon cayenne pepper 
• 1/2 teaspoon paprika
• 1 teaspoon white pepper
• salt and pepper, to taste
• 1/2 cup gluten-free breadcrumbs
• 1 tablespoon olive oil

Preheat oven to 350 degrees. Grease four ramekins with olive oil.

Heat olive oil in a large saute pan over medium-high heat. Once hot, add shallots and garlic. Saute for about 2-3 minutes. Add in spinach, and cook until wilted down, about 4-5 minutes. Season with salt and pepper.

While you are cooking the spinach, heat coconut cream in a small pot over medium heat. Season with cayenne pepper, white pepper, paprika, salt, and pepper. Stir occasionally until it comes to a slow boil. Remove from heat.

Once the spinach is almost done, add in coconut cream. Stir and cook until the mixture comes to a slow boil.

Heat about a tablespoon of olive oil in a small saucepan over medium heat. Add in breadcrumbs and stir to coat in olive. Cook until toasted and golden-brown.

Divide creamed spinach mixture among four large ramekins. Top with gluten-free breadcrumbs. Bake for about 12 minutes. Serve and enjoy!

-Juliet

Crispy Italian Potato Pancakes

Happy Tuesday! I hope your week is going great!! 

These Italian potato pancakes are SO delicious! They are perfectly crispy, and are full of vibrant flavors, including pancetta, parsley, oregano, basil, parmesan, and more! These are perfect for breakfast, as a side dish, or an appetizer!

Let's get to cooking! 

Crispy Italian Potato Pancakes

• 2 1/2 cups shredded yellow potatoes (strained through cheesecloth to reduce moisture)
• 1/3 cup gluten free flour
• 1 large egg
• 1 tablespoon Italian seasoning
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 shallots, diced
• 1/4 cup finely chopped parsley
• 1/4 cup diced pancetta 
• 1/2 cup diced bell peppers
• 1/4 cup parmesan
• olive oil, to grease pan

Mix shredded potatoes with Italian seasoning, salt, pepper, parsley, pancetta, peppers, parmesan, and shallots. Mix in egg, then flour. Shape into small discs. 

Heat olive oil in a large pan over medium-high heat. Once hot, add in pancakes and fry for about 3-4 per side, or until golden brown and crispy. Flatten slightly using a spatula. Serve immediately, or move to a sheet pan and place in preheated oven until ready to serve. Enjoy!

-Juliet

Grain-Free Potato & Sausage Thanksgiving Stuffing

I can't believe Thanksgiving is only two weeks away! I am so excited to eat all of the yummy food! The food being served at the Thanksgiving table can be not only delicious, but healthy for you as well! This sweet potato stuffing is just as good as traditional bread stuffing, if not better! You get all of the scrumptious flavors, minus the gluten. 

Onto the recipe!

Grain-Free Potato Thanksgiving Stuffing 

• 2 purple potatoes, medium diced
• 2 russet potatoes, medium diced
• 2 sweet potatoes, medium diced
• 5 stalks of celery, thinly sliced
• 1 cup sliced mushrooms
• 1 yellow onion, diced
• 1 lb pork sausage
• 5 tablespoons grass-fed butter
• 1/2 cup no sugar added dried cranberries (re-hydrate in a bowl with about 1/4 cup water)
• 1 tablespoon turkey seasoning
• olive oil, to coat potatoes
• salt and pepper, to taste
• fresh thyme

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss potatoes with olive oil, salt, and pepper. Roast for about 30 minutes, or until fully cooked and crispy.

Heat butter in a large cast iron pan over medium-high heat. Once melted and hot, add in onions, mushrooms, and celery. Season with a little bit of salt, pepper, and turkey seasoning. Once onions are translucent and the celery and mushrooms are cooked, add in pork sausage and continue cooking until pork is completely cooked. Add in cranberries and season with turkey seasoning. Now add in roasted potatoes and continue frying to make the potatoes crispier. Serve with fresh thyme and devour! Enjoy!

-Juliet

Crispy Sesame Glazed Chicken Thighs with Citrus Coleslaw

This whole meal is SO delicious! The crispy chicken thighs with the spicy sesame sauce pairs perfectly with the tangy citrus coleslaw. Coleslaw is one of the best summer side dishes, since it's so light and refreshing.  The base is vinegar instead of mayonnaise. It is slightly sweet, tangy, and so flavorful!! This coleslaw is also pretty healthy for you; apple cider vinegar is full of health benefits, including lowering blood sugar and reduces bloating.

Onto the recipe!

Crispy Sesame Chicken Thighs

• 1 lb chicken thighs, boneless and skinless
• 1 cup sliced shittake mushrooms
• 1/2 cup coconut aminos
• 1/4 cup lime juice
• 1 tablespoon WEDO banana flour
• 1 teaspoon cayenne pepper
• 2 tablespoons raw honey
• 1 tablespoon black sesame seeds
• 1 tablespoon sesame oil
• coconut oil, to grease pan

Carolina Style Coleslaw

• 1 head of green cabbage, shredded. 
• 3 large carrots, shredded
• 2 bell peppers, medium diced
• 2 shallots, diced
• 1/4 cup lime juice
• 1 tablespoon coconut sugar
• 1/2 cup apple cider vinegar
• 1/2 cup coconut oil 
• 1 tablespoon dijon mustard
• 1/2 teaspoon sea salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper

First, we are going to make the coleslaw since it needs to soak for at least 4 hours. In a small bowl, whisk together lime juice, apple cider vinegar, coconut sugar, dijon mustard, sea salt, pepper, cayenne pepper, and shallots. In a large bowl, toss together shredded carrots, cabbage, and bell peppers. Add sauce and mix. Wrap and place in fridge until ready to serve.

Time to make the chicken! In a small bowl, whisk together coconut aminos, lime juice, banana flour, cayenne pepper, raw honey, sesame oil, sesame seeds, salt, and pepper. 

Season chicken thighs with salt and pepper. Heat coconut oil in a cast iron pan over medium-high heat. Once hot, add in chicken thighs and sear on each side for about 6-8 minutes. Once the chicken is halfway done, add in mushrooms and let cook. Once the chicken is pretty much fully cooked, add in sauce and let come to a boil and slightly reduce. Serve with coleslaw and enjoy!

Grilled Eggplant with Mushroom-Sage Olive Oil Drizzle & Goat Cheese

Happy Sunday!! Hope you all had a great weekend!

These grilled eggplant slices are super simple to make and you only need a handful of ingredients! Not only is it super tasty, it is really healthy for you as well! It is the perfect summertime side dish to pair with grilled steaks, chicken, anything! 

Let's get to cooking!

Grilled Eggplant with Mushroom-Sage Olive Oil Drizzle & Goat Cheese (serves 4)

• 5 baby eggplants, sliced into 1 inch slices
• 3 tablespoons olive oil
• 1/2-1 teaspoon sea salt
• 1 1/2 teaspoons black pepper
• 1/2 cup crumbled goat cheese
• Mushroom-sage infused olive oil, to drizzle
• Fresh basil, to garnish 

Turn on grill and heat. Toss eggplant slices with olive oil, salt, and pepper. Let sit for about 5 minutes, to absorb the flavors. Grill each side for about 2-3 minutes, or until softened. 

Once all eggplant slices are grilled, place on a plate, top with goat cheese, fresh basil, and olive oil drizzle! Enjoy!

-Juliet

Quinoa Fruit Salad with a Mint Balsamic Vinaigrette

Happy Monday!

This quinoa fruit salad is full of so many flavors and is so light and refreshing! Quinoa is gluten-free, contains protein, potassium, and vitamins. I want to eat this salad everyday! It is perfection! 

Let's get to cooking!

Quinoa Fruit Salad with a Mint Balsamic Vinaigrette 

• 2 cups red quinoa
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1/2 cup kiwis, chopped
• 1/2 cup raspberries
• 1/4 tablespoons balsamic vinegar
• 1 tablespoon avocado oil
• 1 bunch of mint, roughly chopped
• salt and pepper, to taste

Whisk together balsamic vinegar, avocado oil, mint, salt, and pepper in a small bowl. Set aside. 

Bring 4 cups of salted water to a boil in a pot. Once boiling, add red quinoa, stir, and reduce to medium-low heat and let cook for about 12 minutes. Stir occasionally.

Once the quinoa has finished cooking, transfer to a large bowl. Once it has cooled, add in fruits, and vinaigrette. Mix until thoroughly combined.  Wrap bowl and place in fridge until ready to serve. Enjoy!

-Juliet

Bourbon-Bacon Deviled Eggs

Happy Wednesday!

Oh my goodness, y'all; These are the most delicious deviled eggs ever, and are perfect for serving as appetizers for the Kentucky Derby! I am so excited to watch the best 2 minute long race, along with eating all of the delicious food. The spicy and creamy filling goes so well with the sweet bourbon candied bacon! 

Onto the recipe!

Bourbon-Bacon Deviled Eggs

• 12 large eggs
• 12 slices of nitrate-free bacon
• 1/3 cup bourbon 
• 1/2 teaspoon cayenne 
• 1 tablespoon coconut sugar
• 3/4 cup mayonnaise 
• 1 tablespoon horseradish mustard
• salt and pepper, to taste
• scallions, sliced, for garnish 

Place bacon into a bowl with bourbon and let marinate for about 1 hour. 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place bacon slices onto pan, and sprinkle with cayenne, coconut sugar, and pepper. Bake for about 15 minutes, flipping once halfway through. 

Bring a pot of salted water to a boil. Once boiling, add eggs and let boil for about 10 minutes. Once they have finished boiling, drain and peel of shell. Halve eggs and scoop out yolks. Place yolks into a small bowl. Add in mayonnaise, horseradish mustard, salt, and pepper. Whisk together until creamy. 

Time to assemble! Place yolk filling into a pipping bag. Pipe filling into egg white halves, top with piece of bourbon bacon, and scallions. Repeat, devour, and enjoy!

-Juliet 

Three Cheese Stuffed Banana Flour Ravioli

Hey y'all! Happy Friday!! 

I am so happy with how these raviolis turned out; they are absolutely perfect! I knew that these ravioli were a keeper when my brother Harrison said, "These are the best ravioli I've ever had, gluten-free, or non gluten-free!" The texture is spot on and the flavors are amazing. If you are a cheese lover, like me, you will love the three cheese filling which includes; ricotta, mozzarella, and Parmesan. 

Cut dough into heart shapes...

Then stuff with cheese..

Then seal edges..

Then boil!! 

I made these ravioli red and in heart shapes; they are perfect to make for Valentine's Day dinner! Although they are slightly time consuming to make, they are totally worth it! Nobody will know that they are gluten-free!! Writing about these ravioli are making me hungry, and it's only 10 in the morning!! 

Let's get to cooking!

Three Cheese Stuffed Banana Flour Raviolis (makes about 16 raviolis)

• 1 1/2 cups all purpose gluten free flour blend
• 3/4 cup WEDO banana flour 
• 1 cup beet puree ( I pureed four cooked beets)
• 2 tablespoons olive oil
• 3 eggs
• pinch of salt
• 1/2 cup ricotta 
• 1/2 cup shredded mozzarella 
• 1/4 cup Parmesan 
• tapioca starch, to flour surface

Combine ricotta, mozzarella, and Parmesan in a small bowl. Wrap and place in fridge.

Pulse together banana flour, flour blend, salt, and beet puree in food processor. Add in eggs, one at a time. Then add in olive oil and a pinch of salt. Blend until mixture is a firm dough.

Dust surface with tapioca flour. Roll dough into a ball and knead for about 2 minutes. Dust a rolling pin with tapioca flour and roll out dough into a rectangle shape, about 1/4 inch thick. Using a heart shaped cookie cutter, cut out dough.

Remove cheese filling from fridge. Place about 1/2 tablespoon of filling into center of cut dough. Line up with another ravioli, and seal edges with fork. Repeat until all ravioli are stuffed and sealed.

Bring a pot of salted water to a slow boil. Once boiling, add in ravioli. Boil for about 7 minutes. Strain, and serve! I served mine with a pesto sauce (my recipe here ,) but you can serve it with whatever you'd like!! Enjoy!!

-Juliet

Healthy Sweet Potato Fries

These sweet potato fries are seriously AMAZING! Whenever I go out to eat, and say order a burger, chances are I will order a side of sweet potato fries. So today, I saw that I had a couple of sweet potatoes and ground turkey, so I figured I'll make burgers and fries!! I fried them in avocado oil, which is a great healthy oil for frying; it has a smoke point of 500 degrees! 

Prior to putting the sweet potatoes in the fryer, I coated them in a thin batter, consisting of arrowroot powder and banana flour! The coating helps make the fries crispier and delicious! 

First you slice the sweet potatoes in half

Then cut into fry strips!

Time to eat!

Let's get to cooking!

Healthy Sweet Potato Fries

• 3 medium sweet potatoes, sliced into fry strips
• 3/4 cup arrowroot powder
• 1 tablespoon wedo banana flour
• 1 cup water
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon sea salt
• deep fryer filled with avocado oil, set to 375 degrees

Set deep fryer temperature to 375 degrees. Slice sweet potatoes. Whisk together arrowroot powder, banana flour, and water in a large bowl. Toss sweet potato fries in batter, then place in the deep fryer for about 7 minutes. Transfer to a paper towel lined baking pan. Repeat process until all fries are cooked. Season with paprika, chili powder, and salt. Devour! Enjoy!!

-Juliet 

Sweet Potato & Gold Potato Crispy Hash Browns

Happy Wednesday!! We are halfway to the weekend!! :) 

This sweet potato and gold potato hash brown is one of my favorite side dishes to make with dinner!! It is healthy, filling, and delicious! It has a beautiful blend of spices including paprika, cayenne, cinnamon, pepper, and garlic! The cinnamon gives the potatoes a warming spice that is perfect for wintertime meals. 

Let's get to cooking!

Sweet Potato & Gold Potato Crispy Hash Browns

• 3 large sweet potatoes, medium diced into cubes
• 3 gold potatoes, medium diced into cubes
• 1 onion, diced
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon  cayenne pepper
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• salt and pepper, to taste

Heat olive oil in a large pan over medium high heat. Once hot, add in onions and saute for about 4 minutes or until translucent. Add in cubed potatoes and stir frequently, for about 10 minutes. After they start to soften, add in spices. Reduce heat to medium and cook for another 10 minutes or so, until completely cooked. Once all of the potatoes are cooked, turn up to medium high heat and fry the potatoes until they get crispy. Serve immediately and devour! Enjoy!!

-Juliet

Chunky Avocado-Cilantro Salsa

Happy Saturday!! Hope you all are enjoying the weekend!

This salsa is so fresh and delicious! It has the perfect balance of flavors. It taste great with chips, on tacos, with scrambled eggs, or just by itself!!! You only need 6 ingredients and one bowl to make this healthy, beautiful, & delicious salsa!! 

I made this for lunch the other day for my brother and me; we both went for seconds! If my brother goes for seconds, it probably tastes pretty good!! 

Onto the recipe!

Chunky Avocado-Cilantro Salsa

• 3 ripe avocados, medium diced
• 1 red onion, diced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, diced
• 1 tablespoon red wine vinegar
• 1 tablespoon avocado oil
• salt and pepper, to taste

Place avocados, onion, pepper, and cilantro in a large bowl and mix. Add in avocado oil and vinegar. Stir and season with salt and pepper. Serve immediately or place in fridge until ready to serve. Enjoy!!

-Juliet

Crispy Banana Flour Fried Eggplant

Hey y'all, Happy Wednesday!! 

I can't believe it's only one more day until Christmas!! I'm so excited; I've been making all sorts of different recipes that are perfect to serve at a holiday party; these crispy fried eggplant slices are the perfect appetizer or side dish! They are crispy, cheesy, and full of flavor!

Not only do these fried eggplant slices taste amazing, they require minimal ingredients and are ready within a few minutes! 

Onto the recipe! 

Crispy Banana Flour Fried Eggplant (makes about 18 fried eggplant slices)

• 1 eggplant, sliced into 1/2 inch slices
• 1 cup gluten-free breadcrumbs
• 1/4 cup wedo banana flour
• 1/2 cup blend of mozzarella, Parmesan and Asiago cheese
• 2 eggs, whisked
• olive oil, to fry
• salt and pepper, to taste 

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.

Place breadcrumbs, banana flour, and whisked eggs in separate bowls. Dip eggplants slices in banana flour, then egg, and then coat in breadcrumbs. Once all eggplants are breaded, add enough olive oil to coat a large pan over medium high heat. Once oil is hot, add eggplant slices. Fry for about 2-3 minutes per side. Remove fried slices from pan and place on baking sheet, top with a pinch of cheese, salt, pepper, and place in oven to stay hot, melt cheese, and get extra crispy.

Once all eggplant slices are fried, let cool, and then devour!!! Enjoy!!!

-Juliet

Sweet Potato Gnocchi

Hey y'all! Happy Thursday!!

I made these gnocchi's for dinner tonight; they are SO delicious!! You won't be able to tell that they are gluten free and grain free!! The taste and texture is so perfect. The ricotta gives these gnocchi's a delicious cheesy taste!!

Not only do these gnocchi's taste amazing, they are super good for you as well!! Sweet potatoes are full of vitamin A, potassium, and vitamin C! These are super simple to make and only require five ingredients!!! 

Onto the recipe!!

Sweet Potato Gnocchi

• 1.5 pounds sweet potatoes, cooked and mashed (about 2 cups mashed)
• 1 cup ricotta 
• 1 tablespoon olive oil
• 1 cup arrowroot flour (tapioca will work as well)
• 1/4 cup wedo banana flour
• pinch of salt
• grass fed butter, to grease pan

Bring a pot of salted water to a boil. 

Mix together mashed sweet potato, olive oil, and ricotta in large bowl. In a separate bowl, whisk together arrowroot flour, banana flour, and salt. Add dry ingredients to the mashed sweet potato mixture and mix until thoroughly combined. 

Dust counter and hands with arrowroot flour. Roll dough into a ball. Take about one tablespoon of dough and roll it into a ball, then press a fork onto it to flatten it. Repeat until all dough is shaped and ready to boil!

Place about eight gnocchi's at a time in the boiling water. Boil for about 4 minutes. Drain in a colander. Repeat process until all gnocchi's are boiled. 

Heat grass fed butter in a large pan over medium high heat. Once hot, add gnocchi's and fry for about 3 minutes per side, or until golden and crispy. Repeat until all gnocchi's are fried.

Enjoy, these are seriously good!!

-Juliet

Cheesy Pumpkin Spice Scalloped Sweet Potatoes with Chicken Sausage

These scalloped sweet potatoes are so delicious, especially on a fall afternoon or evening! The nutmeg, cinnamon, and thyme gives this dish great autumn flavors. I absolutely love scalloped potatoes; what's better then cheesy and creamy potatoes?! Instead of heavy cream in the pumpkin spice cream sauce, I use coconut milk! 

This would be a yummy and healthy side dish to have on your table this Thanksgiving!!

Onto the recipe! 

Cheesy Pumpkin Spice Scalloped Sweet Potatoes with Chicken Sausage

• 2 large sweet potatoes, peeled & thinly sliced
• 1 can coconut milk (14 ounces)
• 5 chicken sausage links, sliced 
• 2 tablespoon kerrygold butter
• 1/2 tablespoon wedo banana flour
• 1/4 cup goat cheese
• 2 cups shredded mozzarella
• 1/2 cup pumpkin puree
• 1 teaspoon thyme
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• salt and pepper, to taste

Preheat your oven to 400 degrees.

Heat one tablespoon of butter in a pan over medium-high heat. Once hot, add sausage slices and cook until crispy. 

Heat one tablespoon of butter in a saucepan over medium heat. Stir in banana flour to make a rue, and then add in coconut milk and simmer. Once boiling, add in pumpkin puree, goat cheese, thyme, nutmeg, cinnamon, and salt & pepper.

Coat bottom of a cast iron with half of the sweet potato slices. Top with creamy pumpkin sauce, sausage, and then shredded mozzarella. Repeat order with the rest of the sweet potato slices. Bake in oven for about 35 minutes. Enjoy!!

-Juliet 

Green Bean & Mushroom Casserole topped with Banana Flour Fried Onion Strings

Banana flour is seriously amazing! You won't be able to tell that these are gluten-free; they are crisp and flavorful, just like non-gluten free onion strings!! Along with topping my casserole with these onion strings, you can top your burger with them, or just eat them by the handful! They're so good! 

Since we are almost into November, I figured I would start posting some of my favorite Thanksgiving recipes! Green bean casserole is a classic Thanksgiving dish that is so yummy, but not so healthy. I use coconut milk instead of heavy cream and banana flour instead of normal flour to make this classic dish lighter. This casserole is so delicious and full of flavor, no one will ever know it's healthy!! 

Let's get to cooking! 

Green Bean & Mushroom Casserole topped with Banana Flour Fried Onion Strings

Green Bean & Mushroom Casserole Ingredients:

• 36 ounces string beans, ends trimmed off
• 1 cup coconut milk
• 8 ounces sliced baby bella mushrooms
• 2 garlic cloves, minced
• 1 cup grass-fed cheddar cheese
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• pinch of salt
• 1 tablespoon kerrygold butter
• 1/2 tablespoon banana flour 

Banana Flour Fried Onion String Ingredients:

• 2 red onions, sliced very thin
• 1 cup banana flour
• 1/4 cup all-purpose gluten free flour blend (I used Namaste) 
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups coconut oil (to fry) 

Preheat your oven to 350 degrees. Add sliced onions to a bowl with buttermilk and let soak.

We are going to make the green bean mushroom casserole first. Bring a pot of water to a boil. Once boiling, boil string beans for about 3 minutes, or until somewhat soft. Drain and set aside.
Heat butter in a pan over medium heat. Add banana flour to make rue. Then add mushrooms and cook until softened. Once mushrooms are softened, add coconut milk and bring to a boil. Stir in cheese and spices, and reduce heat to medium-low. Let sauce thicken and come to a boil. Turn off heat and pour string beans into pan and stir until well combined. Pour mixture into an 8*11 pan.

Time to make the onion strings! Whisk together banana flour, AP blend, salt, and paprika.
Heat coconut oil in a large pot over medium heat. Once oil is melted and hot, toss onions slices in flour mixture and drop into the oil. Let fry until golden-brown and crisp! Remove onion strings with a slotted spoon and place on a paper towel lined baking sheet. Repeat until all onion slices are fried and delicious!

Top casserole with onion strings and place in oven for about 30 minutes. Enjoy!!!

-Juliet

Spaghetti Squash Mac & Cheese

Hey there! Hope y'all are having a great Saturday!! So sorry I didn't post a recipe yesterday, I was really busy and didn't get to writing up a recipe post. But I'll make it up to you by posting this delicious recipe!

My spaghetti squash mac and cheese is SO GOOD. My whole family loved it! Spaghetti squash is an awesome pasta replacement! The texture is a lot like pasta, but it's low carb and low in calories! If you really love cheese, then you will absolutely LOVE this recipe! This recipes uses grass-fed cheddar, mozzarella, and parmesan cheese!

Now I'm hungry for this mac and cheese!! Onto the recipe!! 

Spaghetti Squash Mac & Cheese

• 1 large spaghetti squash, cut in half
• 1 tablespoon ghee
• 1 tablespoon banana flour
• 1 cup coconut milk
• 1/2 cup grass-fed cheddar
• 1/2 cup parmesan cheese 
• 1/4 cup mozzarella cheese
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder
• 1 teaspoon red pepper 
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Preheat your oven to 350 degrees.

Brush olive oil on both squash halves and season with salt and pepper. Roast for 45-50 minutes, or until tender.

While the squash is roasting, heat ghee in a large saucepan over medium heat. Whisk in banana flour. Add in coconut milk and whisk immediately. Add all three cheeses and stir until melted and cheesy. Stir in spices.

Once the squash is done cooking and is cooled, use a fork and pull out the pasta-like shreds. Add spaghetti squash to sauce and combine. Enjoy!!


-Juliet

Tostones (Fried Plantains)

Hey there! Happy Saturday! 

 I feel I have learned a lot about blogging since I've created this blog!  I'm getting the hang of navigating the website and making it look pretty. Have you guys tried any of the recipes I've posted so far? If so, let me know by commenting on here! I would love to hear feedback from all of you! 

My recipe to make Tostones is super simple and SO delicious! Tostones are fried green plantains. The taste is kind of like a starchy banana, but not really sweet at all. It kind of reminds me of a potato! They are perfect to dip in guacamole, salsa, queso dip, and even sunflower seed butter!! These are the perfect snack to make for game day! 

Oh, by the way, after you fry the plantains in the (very hot) frying pan, do NOT try to pick it up right after, with no oven mitts on your hand. Yeah, unfortunately that did happen to me! I know, I know, what was I thinking! It was not fun burning a few of my fingers....at all. Take my word!!

Tostones (Fried Plantains) 

Ingredients:

•  2 green plantains
• 3/4 cup coconut oil
• cayenne pepper, to taste
• salt and pepper, to taste 

Cut tips and ends of both plantains. After the ends are cut of, peel the skin. Slice into 1 inch slices. 

Heat coconut oil in a large frying pan over medium-high heat. Once oil is hot, add plantain slices. 

Cook for about 1 1/2 to 2 minutes per side. 

Once all plantains are flipped, remove from frying pan and place on a cutting board. Take a plate, and use the bottom of the plate to flatten the slices into Tostones! Press your hand on the top of the plate, just enough to smash the platains. Once all plaintains are flattened, place in hot oil once again and fry for about 1-2 minutes per side. 

Enjoy this yummy and super simple recipe! :) 

-Juliet