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Chickpea Bolognese

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Ok, so this may not be a typical meal that you would create on a weeknight...

BUT IT SHOULD BE!!!

It is quick, filling, tasty, high fiber, rich in vegetables, EASY, and affordable!

This is a fun twist on an Italian classic that is normally high in cholesterol and saturated fat!!! This will have your entire family reconsidering a MEATLESS MONDAY!!!!

food processor
food processor
ChickpeaBol
ChickpeaBol

JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

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unnamed[1]

JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

(Makes 4 Meals)

Ingredients:

  • 2 Spaghetti Squash
  • Extra Virgin Olive Oil
  • 1 Tablespoon coconut oil
  • 1 Yellow onion, chopped
  • 2 Cloves Garlic, minced
  • 5 cups Fresh Baby Spinach
  • 2 cans (14.5 oz) Roasted Tomatoes with Green Chiles
  • 2 cans Black Beans 
  • 2 Tbsp Ground Cumin
  • 1/2 Tbsp Sea Salt
  • Ground Black Pepper
  • 4 ounces Goat Cheese, crumbled
  • Sliced Jalapeño (optional, garnish) 

Directions:

Preheat the oven to 400F and line baking sheet with foil or parchment paper. Carefully cut the spaghetti squash in half, scoop out the seeds in the center and discard. Brush sides with EVOO + Sea Salt + Pepper. Place the squash halves face-down on the lined baking sheet. Bake for 45-55 minutes, or until the light brown spots begin to appear on the skin of the squash. Remove from the oven and set aside to cool slightly.

While the squash is cooking, pour the 2 cans of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and sauté the onion until the onion is tender. Add in the garlic and spinach, and stir until the spinach is wilted. Add black beans and stir.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the spaghetti squash mixture between the shells of the spaghetti squash arranged cut-side-up on a baking sheet.

Top each serving with crumbled goat cheese, and place in over to heat through for 5-6 minutes. Serve Warm!!

Recipe Inspired by Detoxinista

Putting Pumpkin Seeds on the Plate

The first step of cooking pumpkin seeds, is to rinse the seeds well under  running water in    order to lose the pumpkin flesh flavor. Once the seeds are clean, use a damp dish towel to blot the seeds dry.  After drying the seeds,  sprinkle them with the herbs of your choice and arrange in a single layer on a baking sheet.  For even cooking while in the oven, it is best to turn the seeds every 10 minutes. Also feel free to experiment with your favorite flavors such as cinnamon, pumpkin pie spice, or Italian herb mix for example.  If you prefer your seeds to have a salty flavor, consider boiling your seeds in salted water.

Pumpkin Seed Serving Tips

  • Add crunch to your vegetables by adding pumpkin seeds
  • Add flavor to your salad by sprinkling candied pumpkin seeds on top of your mixed green salad

Candied Pumpkin Seeds:  Recipe From www.tasteofhome.com

  • 1 cup fresh pumpkin seeds
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Directions

In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container. Yield: 1 cup.

  • Whole Foods offered this great tip: Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.
  • Make your morning oatmeal standout by adding canned pumpkin and chopped pumpkin seeds.  Pumpkin seeds are also a great addition to your favorite cold cereal.
  • Add pumpkin seeds to your homemade granola.  Don’t have time to cook?! Pick up Back to Nature’s Sunflower and Pumpkin Seed Granola at your local grocery store!
  • To give your burgers more texture, add ground pumpkin seeds
  • Add kick to your afternoon snack by packing Spicy Pumpkin Seeds in your lunch bag! (Following Recipe is from All Recipes)

Sweet and Spicy Pumpkin Seeds -  Recipe From www.allrecipes.com

  • 2 cups pumpkin seeds, rinsed and dried
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 drops hot pepper sauce

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
  2. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
  3. Bake in preheated oven until crispy, about 45 minutes.

Wanting to know more? Check out this link which will provide  More Pumpkin Seed Information