As we all need new recipes to get us through the long winter ahead, we turned to local mom and nutrition expert, Robin Barrie Kaiden for some of her best! See below for a few favorites for right now! For more from Robin, visit her website here, and follow her on Instagram here!
BUTTERNUT SQUASH WITH CRANBERRIES & HEMP SEEDS
Who can’t get enough of squash this fall? It’s in season, so all varieties are extra delish! Whether you’re vegan, vegetarian, or plant-based, you can make a full satisfying squash meal or hearty side dish with just a few additional ingredients.
Why hemp seeds? They are different than hemp hearts (which don’t have any fiber). The seeds have all the fiber and CRUNCH. See my link in bio to check out the feature on @eatonhemp seeds in this week’s edition of Robin Recommends.
1 butternut squash, peeled and cubed
2 Tbsp olive oil
1 small yellow onion, sliced
1/3 cup cranberries (fresh or frozen)
1/4 cup pumpkin seeds
2 cups baby spinach
1 package of Himalayan Pink Salt Eaton Hemp Seeds
1 Tbsp apple cider vinegar
Salt + pepper to taste
Preheat oven to 400 F. Place squash, onion, and cranberries on a parchment paper-lined baking sheet and drizzle with olive oil.
Sprinkle with salt and pepper to taste. Roast for 45 minutes or until squash browns at the edges. Add spinach at the end until just wilted (1-2 minutes).
Toss with pumpkin and hemp seeds, drizzle the apple cider vinegar, and serve. ENJOY!
• 3 zucchini, ends removed, sliced lengthwise, and inside seeds scooped out
• 1 pound ground chicken meat (you can use lean ground beef or lean turkey, but I prefer chicken)
• ½ package (or at least one cup) frozen cauliflower rice
• 2 tbsp olive oil or cooking spray (to coat pan and baking tray)
• 3/4 cup Rao’s marinara or Otamot sauce (or other red sauce you like)
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 cup grated/shredded Parmesan cheese
• red chili flakes, salt, and pepper to taste (as desired)
(You can also add chopped peppers, mushroom, or any other desired vegetables!)
Directions: ***Preheat oven to 400 degrees.
1. Sauté chopped onion over medium heat in a coated pan (olive oil or cooking spray) until onions appear clear and start to brown.
2. Add spinach, cauliflower rice (and other vegetables if desired) and stir until it cooks down.
3. Add ground chicken to pan. Continue to stir until meat is mostly cooked. (It’s preferred that it is more under versus overcooked at this point, as it will have time to cook more in the oven later.)
4. Add marinara sauce to chicken and vegetables.
5. Place zucchini boats on an oiled baking tray (olive oil or cooking spray) or line with parchment paper and begin to fill with chicken mixture.
6. Cook filled boats for about 40 minutes.
7. At about 35 minutes remove from oven and add sprinkled cheese.
Homemade Granola Bars (#Vegan #glutenfree)
These days it’s seems my growing boys are even MORE hungry and snacking every second, especially since they are at home more with their #hybrid school schedule. There are definitely a few good granola/protein bars on the market today with healthy ingredients, but I thought I would my hand at making my own. My oldest son often asks me to buy the not-so-healthy options he’s seen at the grocery store, and I knew these could be an excellent substitution. These bars are full of #fiber #goodfat #omega3s and vitamins and minerals and are SO filling. I often grab a piece myslef as part of my lunch or a delish afternoon #pickmeup ! Feel free to add in your favorite nuts, seeds and butters. Mine are below. Pack them for weekend trips or to fuel sports games. You can store in the fridge for a week or the freezer for even longer! These have been a huge hit in my house. Let me know what you think!
1 3/4 cup oats, blended in food processor
1.5 cups nuts and seeds (3/4 cup cashews, 1/4 cup walnuts, 1/4 cup pistachios, 1/4 cup pumpkin seeds)
2 Tbsp chia seeds
2 Tbsp ground flax
1/4 cup chopped dates
1 cup nut butter (mixed nut, peanut butter)
3 Tbsp maple syrup
2 Tbsp coconut oil
1 Tbsp almond milk
3/4 cup chocolate chips
1 tsp vanilla extract
1/2 tsp cinnamon
Blend oats, nuts and dates using a food processor. I did the oats, then the nuts/seeds/dates.
Add all blended ingredients to a bowl.
Mix in the remaining ingredients.
Line an 8×8 or 9×9 pan with parchment paper.
Press the mixture into the pan and smooth it out. I just used a spoon.
Place in refrigerator for one hour.
Bake in oven at 350 degrees for 20-25 minutes.
Slice and enjoy!
For more amazing recipes from Robin, check out her Instagram here!