Chickpea and Butternut Squash Salad

So last night I made some amazing food. Yep, it was delicious. And healthy. And delicious. My sweet friend, Rachel, came over for dinner, and she was willing to be a genia pig for my kitchen experiments. I based this off of a salad that I had while on vacation in Florida. The beverage that is in the pitcher was also a new recipe I tried, and it was super delicious, but I want to mess with it a little more before I post a recipe for it.

Chickpea and Butternut Squash Salad

1 medium butternut squash, peeled and diced

1 can chickpeas, drained

red onion, to taste, thinly sliced

6-8 grape tomatoes

Olive oil

Sea Salt

Mixed Greens

Toss the butternut squash and the chickpeas with some olive oil and sea salt. Place on a foil covered baking sheet and bake at 350* for 25-30 minutes, stirring occasionally, until butternut squash is tender. While that is baking, heat some coconut oil in a small fry pan with a touch of honey and saute until onion is soft. If you prefer the stronger onion taste, you can forgo the sauteing and just put raw onion in. 

When the squash mixture is done, place the tomatoes in the oven while you prepare the salad. Toss the squash mixture with the onion and a little sea salt and cayenne pepper. On the plate put a bed of mixed greens and top with a generous amount of squash mixture. Top with warm tomatoes and drizzle with basil-cilantro dressing.

Basil-Cilantro Dressing

Olive Oil

1 lemon, juiced

1 bunch cilantro

1 handful fresh basil

Fill container about halfway with olive oil. Finely chop basil and add to olive oil. Cut off the top portion of the cilantro bunch and finely chop. Add to the olive oil. Add juice of 1 lemon. Shake and add more lemon juice to taste. Let this sit for at least 6 hours before you use it to let the flavors combine. Shake well before use.

Stir Fry

I had a friend over for lunch the other day, and by the other day I mean it was probably 2 months ago now. My how time flies! When I asked if there was anything specific that she wanted to eat, she said that she had really enjoyed the curry I made, so maybe something like that. I decided to make stir fry, mostly because I hadn't made it in a rather long time, and it sounded good to me.

Stir fry is super easy to make and can be altered so easily to fit different dietary needs. It is also super healthy and delicious.

Start by setting your rice to cooking because that will take the longest. I made sushi rice with coconut milk.  Next cook a couple of chicken breasts that have been cut into chunks. I cooked these in a little coconut oil and seasoned with curry powder, turmeric, cayenne pepper, garlic salt, cinnamon, and pepper. When the chicken is finished cooking set aside and keep warm.

Add to the wok cut up veggies of your choice. I think I used onion, carrots, broccoli, mushrooms, asparagus. It is best to use fresh veggies. You can also use bell peppers, zucchini or yellow squash, green beans, peas, really any vegetables you like. Allow these to cook until they are a little soft, but not all the way cooked. This gives you a nice crunch. Add the chicken back in and cook just a little longer.

Serve with the rice and eat right away. You can also use some soy sauce if you want that flavor.

This is a really great meal to make because it is fast and easy, but can be easily modified to suit almost anyone's taste buds. It is also really easy to make this a vegetarian meal.

Tuscan Bean Soup

I saw this recipe on the Pioneer Woman's blog when I was on my cleanse, and I decide to adapt it to fit with what I was eating, so here is my version of her soup. I will have to try it the way she makes it now that I am no longer on my cleanse. Here is the link to her version: Tuscan Bean Soup with Shrimp.

Start with some coconut oil in a pan on medium heat. Add in one medium sized onion, diced, and about 5 cloves of garlic, peeled and minced. Let this cook for a little bit.


Then add in a small can of tomato paste and stir around. Also add in some cayenne pepper, chili powder, dried basil, and dried oregano (which I did not have on hand sadly). Allow this to cook for a little bit.


Add in 6 3/4 cups water (or vegetable broth whichever you prefer), 1 large can (28 oz.) diced tomatoes, and 3 cans Great Northern Beans. Simmer, stirring occasionally.


Add in an entire bunch of kale that you have washed and torn up. Yes, it looks intimidating, but it will shrink as it cooks.


Then add in a bunch of fresh basil that you have also torn up.


Allow to cook so the flavors can combine. This soup is excellent reheat as leftovers because it gives the flavors more time to mingle and get to know each other and achieve a perfect balance.



Absolutely delicious and a nice, hearty winter soup.