RECIPES Archives • Page 22 of 68 • New Nostalgia

How To Bake Acorn Squash

I just love when I start to see squash at our local farmers market. Squash is an easy and inexpensive way to get nutrients into the body. They are a great source of iron, riboflavin, and vitamins A & C. Choose a squash feels heavy for its size and has a hard, deep colored rind.

Rinse the squash, then cut in half with a sharp knife. Scoop out the seeds and stringy stuff.

Take a minute to delight in the beauty of acorn squash. I love the scalloped edge and the beautiful orange color. So pretty!

Find a baking pan and fill it with water to about 1/4″ deep

Lay the acorn squash cut side down in the pan. Bake at 350 for about an hour or until soft.

At this point, you can dress the squash with whatever your heart desires. I like to fill the cavity with butter, brown sugar (or maple syrup) a sprinkle of cinnamon and salt.

I then put it back into the oven for a few minutes until the butter melts. I just love eating squash like this. It almost feels like I’m eating dessert! The sweet maple syrup or brown sugar along with the salty butter and sprinkle of salt is so, SO good.

Simple Baked Acorn Squash

1 acorn squash

2 tbsp brown sugar or maple syrup

2 tbsp butter

dash of cinnamon

pinch of salt

Cut acorn squash in half. Scoop out seeds and stringy stuff. Fill a baking pan with water to about 1/4″ depth. Place acorn squash cut side down into pan. Bake 350 degrees for about an hour or until soft.

Fill each cavity with 1 tbsp brown sugar or maple syrup, 1 tbsp butter, and a sprinkle of cinnamon and salt. Place back into the oven until butter is melted.

How do you like to eat your acorn squash?

RECIPES/ Sweets

Teddy Graham Bear Treats Tucked In A Chocolatey Bed and Covered in Fluff

The non-profit my husband works for has been so very loving during this time of surgery & healing. The staff brought us meals for a week! I cannot tell you how amazing it is to have people love us in this way. I did not have to worry about cooking or feeding my family. A HUGE gift.

My friend Melanie brought a great dinner of Chicken & Wild Rice Soup, bread sticks, salad & these cute little bear cups. They made me smile so much and I immediately thought they looked like little bears tucked in bed. She included a note that said “Kick back, relax & feel better soon.”

This started an argument between my hubs and I. He said they were bears in a bubble bath. I said they were bears tucked in bed, with a fluffy down comforter. My 10 year old Avery just grinned as we argued and was delighted when she discovered under the fluffy “covers” was oowy gooey caramel.

I had to message Melanie to see who was right, and darn it…Todd was. The original recipe called these Teddy Bears in a Bubble Bath.

I’ve changed the name, because I love my fluffy white comforter & my bed.

These are as delicious as they are cute. The perfect little treat to take to someone who might be stuck in bed for awhile.

Teddy Graham Bear Treats Tucked In A Chocolatey Bed and Covered In Fluff

Ingredients

24 miniature cupcake liners
1 (18.25 oz.) box of chocolate cake mix
1 stick unsalted butter, melted
1 egg, lightly beaten
24 Rolo candies, unwrapped
72 miniature marshmallows
24 plain or chocolate chip Teddy Grahams

Instructions

Preheat oven to 350 degrees. Line your miniature cupcake tin with the liners and spray with cooking spray.
In a large bowl, combine the cake mix, melted butter and beaten egg. Stir until completely mixed together; it will be texture of playdough.
Roll batter into 24 balls and place one ball in each cupcake liner. Gently press one Rolo candy into the center of each dough ball.
Bake on center rack of oven for 10 minutes. Remove tin from oven and evenly place 1 Teddy Graham and 3 miniature marshmallows on top of each cupcake, pressing lightly to adhere to top.
Return to oven for 2-3 more minutes. Remove from oven and allow to cool for at least 10 minutes in tin before removing to wire rack to continue cooling.

Brunch/ RECIPES

Blueberry Banana Oatmeal Breakfast Casserole

I have 3 girls, 14, 12 & 10. It seems I am always on the look out for food that all 3 of them will eat, that is healthy and that they enjoy. Oatmeal has been a frustrating thing in this household. My oldest likes the instant packets, but I don’t like the amount of sugar in them. My middle doesn’t like oatmeal, unless it is in cookie form. My youngest loves raw chia oats but won’t eat oatmeal cooked. I’ve become queen of making oatmeal a thousand different ways. See? FRUSTRATING…until now. Enter Blueberry Banana Oatmeal Breakfast Casserole!

All 3 of my girls gobbled it up and had seconds, and I just sat and watched with a silly, satisfied grin. They felt like they were eating dessert, almost like a blueberry crisp. Little did they know it was oatmeal full of healthy ingredients.

I had planned on making it once this week and then reheating leftovers. The original recipe said this is the best way to eat it–make it once on Sunday and eat it all week! The problem with that plan? My girls ate it all in one day.

It is simple to make. It starts like most recipes. Mixing dry ingredients together.

I like that the wet ingredients can be measured & mixed into a glass measure cup. Less dishes to do!

My earth balance butter re-solidified after stirring into the cold milk and egg. Oh well, no big whoop-de- do.

Mmmm… I love that this recipe uses maple syrup & fruit to sweeten.

The bananas give it an amazing sweetness, so don’t skip them! Don’t worry, they do not turn to mush. They actually keep their shape quite well!

Slice banana in to prepared dish. I used about 2 1/2 bananas–and ate the other half.

Arrange them pretty.

Sprinkle with half the berries. I love these tiny little wild blueberries from Trader Joes.

Sprinkle evenly with dry ingredients.

Slowly pour over wet ingredients directly from the glass measure cup. Easy!

Love the reflection of light in the midst of blueberry mess. Reminds me of life right now. God shines through in the midst of unknowns, mistakes, drama & mess. Love it!

35 minutes in the oven and here is what you get. We added milk but decided it really did not need it. My girls preferred eating this like you would a blueberry crisp, just plain, no milk.

It is a wonderful, hearty, chunky, full -of -goodness, filling, delicious breakfast!

Blueberry Banana Oatmeal Breakfast Casserole

via So How’s It Taste

1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided/optional (I skipped it and just added 1/4 cup more oats)
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I use natural)
1 cup milk (I used almond)
1 large egg, lightly beaten
2 tbsp. unsalted butter, (I use Earth Balance) melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

1. Preheat the oven to 375F.

2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.

3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

{Don’t forget to pin!}

GF, Vegan & Raw/ RECIPES/ Sweets

Sugar Free High Raw Chocolate Mint Bars

by Teniel Moore {Raw Foods Contributor}

Do you love chocolate & Coconut?

I’ve got a yummy little raw treat that you can devour straight from the freezer.

In Australia we have biscuits called Mint Slice (you call them cookies we call them biscuits). I’m not sure if you have mint slice in America, but I’m sure you have something similar.

These little raw treats remind me exactly of those biscuits. Except my version is not filled with refined sugars and preservatives. In fact my version does not even contain sugar! Extra bonus!

Ingredients for Coconut Base: All organic if you can

3/4 Cup shredded coconut (make sure to buy no added sugar coconut) add a little more to make it go further if you like. I often do.
Stevia drops to taste
1/4 Cup of melted Coconut oil
1 Capful of peppermint oil (I use the organic frontier brand this oil is the only thing that makes these bars not 100% raw. But the peppermint oil is what makes the slice what it is. So don’t skip this part)
1/4 Heaped cup of cashews

Ingredients for chocolate coating: All organic if you can

1-2 Tbs of Raw cacao powder
Approximately 1/4 cup of coconut oil
Stevia to taste

The quantities for this chocolate coating is really a huge guesstimate! I never measure this part I’m sorry. Just add as much of each to give it a smooth silky consistency not too runny but not too thick. You need this to coat the bars nicely.

Directions

Blend your cashews and coconut together in a high speed blender till well combined and broken down. Next add your coconut oil stevia and your peppermint oil. Taste as you go and add more stevia or peppermint oil if needed.

Now take your mixture about a table spoon at a time and mould into the shape you like. I choose to do bars but round patties would work well also.

Line your bars up on a lined container that will fit in your freezer.

Pop your bars into the freezer for at least 20 minutes to firm up while you make the chocolate mixture.

To make the chocolate mix together your melted coconut oil, stevia & raw cacao powder till silky and smooth.

Dip your frozen bars into the chocolate mix till evenly combined and well covered. Pop back in the freezer to set. You can repeat this process again to make sure you have a nice thick coating on your bars.

Store your mint bars in the freezer. They should keep for months but I’ve never tested that theory in my house, as they don’t last very long.

{pin it, please?}

I hope you enjoy this recipe and go make them for your self.

I would love to hear your comments and feed back.

Healthy Eating/ HOME/ How-Tos/ RECIPES

The Perfect Vegetable Tray-Keep It Full In Your Refrigerator & Watch Your Kids Devour Their Vegetables!

This vegetable compartment carry along tray has been one of my most favorite recent purchases. I just LOVE IT! I was keeping cut up vegetables in mason jars in my refrigerator, and they were pretty and great for creating salads, but I didn’t like that I had to grab one at a time, open all the lids, grab the dip and then set them out for the kids to eat. Too many steps, and I found we were not eating raw veggies as often as I liked.

I thought about how my girls devour their raw veggies when we are at parties with veggie trays. I thought about why that is, and a light bulb went off as I figured figured out a few reasons why that is.

1. Easy to grab veggies.

2. Dip right there ready to go.

3. It is pretty

4. It is convenient.

5. They can choose the veggies they like and leave the rest.

I decided to search Amazon and the perfect vegetable tray, one with an area in the middle for dip, and one with a lid so I could store it in the refrigerator easily.

I found this one. The perfect one. I love it. It is easy to clean, easy to carry, easy to snap the lid right on and take it off. It is not too tall to fit on my refrigerator shelf. It takes up a bit of refrigerator space but boy, it is worth it! What else would I want taking up space in my refrigerator other than healthy, beautiful vegetables ?

I pull it out every afternoon when the kids walk in from school and set it out on our table. They come by, grab a veggie and gobble them up. If it is out and in sight, with dip available, they will eat their vegetables.

I fill it at the beginning of the week and usually once more mid week. I love grabbing it when making a dinner salad and adding veggies that are already chopped or just need a bit more chopping. So easy!

The handle on it is a plus. I have grabbed it and gone to the park and taken it to my inlaws pool house. The perfect healthy snack that is always ready to grab and go!

Get this! You will love it.

Don’t Forget To Pin It

RECIPES/ Sides

The Best Ever Zucchini Blender Bread

This really IS THE Best Zucchini Bread Ever, and using a blender makes it a breeze to make.

I have a new high powered blender, my precious Vitamix, and any chance I get to use it makes me a happy lady. Using a blender makes this recipe a breeze to make.

It is also a simple recipe, no grating zucchini, no half teaspoons or tablespoons, and it turns out great every time. I’ve made it twice in the past week, which made my family very, very happy.

Add one cup oil to the blender. I use coconut oil. Add enough chopped zucchini to blend to 3 cups.

Blend until your mixture is green and the zucchini peel is chopped up into little bits.

Add salt, soda and baking powder.

Just one teaspoon of each.

Add egg. Blend.

Add cinnamon & vanilla — a tablespoon each.

Blend. The cinnamon will make it a nice brown speckled color.

Add 3 1/2 cups of flour to a bowl. I use whole wheat pastry flour. Add 1 1/2 cups of sugar. Yeah…that’s a lot of sugar, but the original recipe called for 2 cups, so could be worse. The fiber in the whole wheat flour and in the zucchini will help keep blood sugar from spiking from all that sugar!

Use a whisk and blend flour & sugar.

If you have a powerful, large blender, add the flour mixture right into the blender, about a cup at a time. If you do not have a high-speed blender, then pour mixture into the flour/sugar mixture bowl and mix.

Pour into greased pan. Can use a bundt cake pan, 2 bread pans, 4 mini pans +1 regular size pan, or pour into muffin cups and make zucchini muffins. You choose!

I did 4 mini’s and one regular size loaf pans.

This recipe smells SO good, is SO moist, and makes everyone happy. My kids and their friends loved it as an after-school snack.

I will not use another recipe. This is THE one. It is so, so good! Enjoy!

The Best Ever Zucchini Blender Bread

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Recipe Type: sides

Ingredients

1 cup vegetable oil I use coconut oil
enough chopped zucchini to blend to 3 cups
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 egg
1 tbsp vanilla
1 tbsp cinnamon
1 1/2 cups sugar
3 1/2 cups whole wheat pastry flour or white flour
Optional add-ins: mini-chocolate chips chopped nuts, raisins, craisins.

Instructions

Add oil to blender.
Add enough chopped zucchini to equal 3 cups when blended. Use the measure lines on your blender.
Add salt, baking powder & baking soda. Add egg. Blend.
Add vanilla and cinnamon. Blend.
In a bowl, whisk the flour and sugar until blended. Add the blender mix and mix well, OR if your blender is large and high powered, just add the flour/sugar mixture into the blender a cup at a time and blend until well combined.
Bake at 350 degrees, 45-50 minutes or until a tooth pick comes out clean.

Recipe Notes

The second time I made it I didn't have quite enough zucchini to make it to 3 cups, so I threw a few peeled carrots into the blender, enough to make it to the 3 cup line. It was really good, and added even more sweetness!

Healthy Eating/ Meals/ RECIPES

Menu Plan For The Week – 28 Healthy Family Friendly Recipes

Breakfasts:
~Breakfast Burritos
~Toad In A Hole
~Chia Oats
~Whole Wheat Pancakes
~Glazed Cinnamon Scones {Special Sweet Saturday Breakfast}

Lunches:
~Black Bean Soup
~Broccoli Soup

Dinners:
Sunday:
~Spinach Tortellini Salad
~No Knead Dinner Rolls {make before church}

Monday:

~Chili Corn Bread Pockets
~Maple Cinnamon Butternut Squash

Tuesday: {kids have Bible Club & eat there…a serving of veggie orzo will make a hearty after school snack and get some nutrients in them}
~Orzo Pasta With Caramelized Fall Vegetables

Wednesday:
~Brown Butter Spaghetti With Baby Kale & Roasted Butternut Squash
~Easiest Homemade Wheat Bread

Thursday:
~Popcorn Chicken
~Sauteed Green Beans With Honey Almonds

Friday:
{We order out for family night}

Saturday:
~Hawaiian Ham & Cheese Sliders {Special Weekend Saturday Lunch or Evening Dinner, depends on schedule, will use turkey or chicken instead of ham}

~Honey Parmesan Roasted Brussels Sprouts

Snacks: {I will choose a few from these, as we have all the ingredients on hand. What I choose

depends on what I am in the mood for & what my kids want}
Banana Pumpkin Muffins
Chewy Granola Bars
Cashew Cheese Dip
Cheezy Kale Chips
Fudgy Buttons
Crockpot Applesauce
Carrot Cake Raw Bars
Apples, Peanut Butter & Chocolate Chips
Zucchini Bread {recipe coming soon!}

Beverages:
Pumpkin Spiced Chai
Everyday Green Smoothie
Pumpkin Cocoa
Green Tea

Other:
Homemade Pesto {gotta use up all the basil in my garden as the weather is turning cool!}

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