Breakfast Sliders

One of my favorite things to do is  recreate things I tried in restaurants.  A few weeks ago, I met up with a friend for brunch in Long Beach.  We shared an appetizer and an entree and sipped bellinis.  For our appetizers,  we shared some breakfast sliders.

After one bite, I was in love.  I mean… biscuits, eggs, bacon, sausage gravy.

Everything you want in breakfast in one delicious bite.  I knew I had to recreate them, and so I did.

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Breakfast Sliders

1 Recipe for Crazy Good Biscuits
1/2 lb breakfast sausage
1/3 cup flour 3 cups milk (I used low fat)
garlic salt
12 slices of bacon
8 eggs (I used Eggland’s Best)

First make your sausage gravy.  Crumble and cook your breakfast sausage in a large skillet or pot.  Make sure you buy the kind in the tube, not the links.  Once the sausage is almost cooked through, add flour and toss.  Cook a few minutes.  Stream in milk, slowly, stirring constantly to break up lumps.  Add garlic salt to taste. Remember the breakfast sausage is pretty salty on its own so you won’t need too much.  Set aside, leave on simmer to keep warm.

Next make your biscuits and cook your bacon until crispy and set aside.

The last step is to cook the egg.  Scramble the eggs in a bowl.  Pour eggs into a greased, heated skillet.  Cover and allow to cook a few minutes until almost cooked through.  You’re basically making a big egg pancake that you can slice and fold. Once the eggs have almost set, flip over and cook another few seconds.  Remove from heat and slice in half, then slice each half into 1 1/2 – 2 inch thick strips.  You should have 10-12 pieces.

Now assemble your sliders. Slice the biscuits in half.  On the bottom half, lay some sausage gravy, then take an egg strip and fold in half and place on top of sausage gravy, lay on some bacon and top off with top of biscuit.  Repeat until all your sliders are ready.  This recipe will make about 10-12 sliders.

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These coincided with the fact that Eggland’s Best send me some egg coupons to throw a Brinner Party.  These were the perfect appetizer.

So if you’re having a Brinner party or if you just want to have an awesome breakfast-inspired treat, this is it.

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ALSO, this is my entry for the Eggland’s Best “Your Best Recipe” contest.  Cross your fingers for me, then submit your own recipe!

Here are the contest details:

2014 Eggland’s Best “Your Best Recipe” Recipe Contest:

  • Visit the Eggland’s Best website to learn about their 2014 Eggland’s Best “Your Best Recipe” Contest
  • Eggland’s Best will be accepting original recipes through their website until July 31st
  • One Grand Prize Winner will receive a $10,000 cash prize and a year supply of EB eggs
  • Category winners will receive a cash prize of $1,000 and a six-month supply of EB eggs

Pretty awesome, right?  Who doesn’t want to win eggs and money?

Speaking of which, one more day to enter the Eggland’s Best giveaway to win some Eggland’s Best Eggs and a $25 Visa gift card!  Click here to enter!

 

What’s your favorite brunch/brinner appetizer??

Roasted Cauliflower and Lentil Salad

I’m currently having a bout of I-don’t-want-to-cook.

It’s a chronic syndrome.  I haven’t quite found the cure, but I have a remedy.

The situation is this:  I want to eat healthy meals, but I’m just not in the mood to prepare them.

An unfortunate result of I-don’t-want-to-cook is a desire to eat bad things.  And thus, I also want to eat fatty sandwiches and burgers (because those are cheap and easy to pick up… but really I should mention Del Taco Bean and Cheese burritos because they’re my weakness).  Today, I almost gave in to a fatty sandwich for lunch, because I was too lazy to pack a lunch.  I got a salad at a local spot.  And while it was healthier than the fatty Reuben I also wanted, nothing beats the healthiness of a home-cooked meal.

So the solution to the chronic I-don’t-want-to-cook (or really I-don’t-want-to-do-dishes) is to get a boyfriend who cooks having lots of healthy leftovers.  I’m a fan of cooking in bulk for the week because I always know there will be a day when I don’t feel like cooking so I might as well be prepared.  My most recent creation is perfect for these days.  You can make it on Sunday and it’ll still be good for Thursday, since there’s no meat involved.

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Don’t worry, I didn’t go crazy with photoshop.  I used yellow cauliflower.  That’s why it’s so bright.  I’m currently making this again with purple cauliflower.  I’m going to bet that will look awesome as well.

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So if you’re like me and you’re having an I-don’t-want-to-cook (or do dishes) moment, this is your solution.  Very little work and lots of deliciousness and nutrients.  So get your cauliflower/lentil on…

 

Roasted Cauliflower and Lentil Salad

3/4 cup lentils, dry
1 head cauliflower, chopped
2 tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
garlic salt, to taste (I used about 1/2 tsp)

1/2 tbsp dijon mustard
2 tbsp red wine vinegar
salt and pepper to taste
1/4 cup chopped cilantro
3 oz goat cheese (optional)

Cook lentils for 20 minutes (or until tender) in boiling water.  While the lentils cook, pre-heat your oven to 400F.  Chop cauliflower, toss with 1 tbsp olive oil, cumin, paprika, cayenne, garlic salt and pepper.  Roast for about 20 minutes, turning occasionally, or until golden and crispy.

Next make dressing.  Whisk together 1 tbsp olive oil, mustard, vinegar and some salt and pepper.  Now combine all ingredients.  Toss together lentils, cauliflower, cilantro, and dressing.  Top with goat cheese and serve!  This recipe will serve 4.

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  Like I said, this recipe is super easy.  It only takes about 5 minutes of prep work.  The rest is pretty much just the oven and stove doing the work.  That means you can watch Orange is the New Black while you wait for it all to be ready, then take 2 minutes and throw it all together. RoastedCauliflowerLentilSalad4

Sounds like a great idea to me.  I have some cauliflower in the oven, now all I need is Netflix.

 

What’s your quick and easy, to-go healthy meal?

Ceviche de Jaiba

I’ve been agonizing over this post for about two weeks now.  I’ve had a million ideas about what to write and none of them seemed to work out.  Instead of agonizing any further, let’s talk about what led up to the amazing recipe I’m going to share with you… It all started with a hike… a 10 mile hike to a bridge where people were bungee jumping.  If you’re in the LA area and have never been to the Bridge to Nowhere, I recommend it.

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Given how NOT graceful I am when it comes to balance, I’m really impressed that I could cross streams on rocks and logs.  I think the hike is medium difficulty, and overall really fun.  It took us about five and a half hours.  On the way back, we were all ready to be done, because it was hot and we ran out of water.  Clearly a bad combo.  Next time, I’m bringing a water filter and a swim suit.  There were tons of little pools in the stream for swimming.  It would have been great to swim given the heat.

That particular day, my legs were sore.  The previous week, I had hurt my arm at crossfit.  While I let it heal, I modified all my workouts to involve only lower body movements.  Basically I just squatted and ran for a week.  Then on Saturday, Allison and I ran.  So by Sunday, my legs were toast.  This hike did them in.  By the end of the hike, all I wanted to do was drink a gallon of water and sit for a bit.  Being the dream boat that he is, Jesse made this:

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I’m going to go ahead and say that this is really his recipe, but I’m sharing it with you because it’s damn delicious.  Gentlemen, make this for your lady.  She will appreciate it.

Ceviche de Jaiba

1lbs imitation crab meat, shredded (or Real Crab meat)
2 tomatoes, diced
1/2 large onion, diced
1/2 cup cilantro, chopped
juice of 4 limes
salt to taste
Avocado and Chips/Tostadas, for serving  

Combine all ingredients in a bowl.  Serve with sliced avocado on a tostada or with chips and cover in hot sauce.  Jesse likes to put ketchup on his too.  That was tasty enough but I was a big fan of the hot sauce.  You can also add fresh sliced jalapeños or habanero peppers for some extra heat.

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This ceviche with a nice cold beer was the BEST post-hike meal.  It’s light and citrus-y, and if made by a nice fella… it’s pretty much everything a girl could ask for.  I can’t wait to go on another hike and eat this again.

What’s your favorite place to hike? How about post-hike meal?

Zucchini Pasta with Avocado-Pepita Pesto

These days I pretty much only want to talk about vegetables.  As I mentioned last time, I’ve been over doing it with desserts/sweets recently so I’m going to get super excited about vegetables and tell you about my most recent vegetable-filled discovery: Zucchini Pasta.

I’m not the biggest fan of pasta and I’m partially convinced that I’ve talked myself into not liking it, because I just don’t feel like it’s amazing enough for the calories.  Bread, on the other hand, I’m happy to eat tons of bread, regardless of calories.  Pasta… I’m meh about pasta.  That said, I’m a huge fan of eating things in the shape of long stringy pasta.  I love spaghetti squash and when my co-worker gave me an extra spiralizer that she had, I was ecstatic.

Since then my brain has been churning with awesome zucchini noodle ideas.

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The inspiration for this recipe came from a raw, vegan cooking demonstration I went to a few weeks ago.  They served us zucchini noodles with pesto. So from there, I decided to make my own version with ingredients I had on-hand at home.  It was a complete success. zucchinipasta1

Zucchini Pasta with Avocado-Pepita Pesto

5 small zucchini squash, spiralized or julienned
1 small avocado
1/4 cup pepitas
1 cup fresh basil
juice of 1 lemon
3 tbsp olive oil
2-3 tbsp water
salt and pepper to taste
1 tomato, diced

Place avocado, pepitas, basil, lemon juice in food processor (or vitamix).  Pulse.  Stream in olive oil and water and continue to blend until smooth.  Add salt and pepper to taste.  Toss zucchini noodles with some of the pesto, you can add more or less to your liking.

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Please note, this recipe will make more than enough pesto for 5 zucchini.  You can refrigerate the rest for another day (it’ll start to turn brown after 2-3 days). zucchinipasta3

 

What I loved about this dish was:
1. how easy it is to make.
2. how well it tastes the next day and
3. the fact that it doesn’t require you to turn on the stove or oven, with our recent heat wave and summer just around the corner, that was essential.

I’ll definitely be making this again.   I’m consistently surprised at how much I like raw zucchini.  It’s definitely an underrated vegetable.

 Do you have a spiralizer?  Any ideas on what I should try to spiralize next?

 

P.S. Don’t forget to enter the Peanut Butter and Co. Bee’s Knees Giveaway to win two free jars of Peanut Butter!

Tomato and Ricotta Salad

I’m currently having a love affair with full fat ricotta cheese.

It has to be a full fat thing, because I’ve had ricotta before, but none as delicious as this.  It’s just the regular whole milk ricotta from Trader Joe’s. Nothing fancy.  Usually, I buy part-skim, but this time all I could find was full fat.

That was the best thing that could have happened.

Now I’m obsessed with ricotta.  I want to put it on everything.  In fact, I have been putting it on everything lately, but this is my favorite combination:

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  It makes for the perfect appetizer or light meal.  It goes great with wine and doesn’t weigh you down.  You can probably go dancing after eating this and feel great. TomatoRicottaSalad1

Tomato and Ricotta Salad

2 tomatoes, sliced
2 tbsp (or more) ricotta cheese
2 tsp Chipotle Olive Oil*
1 wedge lemon
salt/pepper to taste

Slice tomatoes, top with ricotta, then sprinkle with salt and pepper.  Drizzle with chipotle olive oil and finish with a squirt of lemon juice.

Serve and enjoy!

*I got my olive oil from Antica Olive Oil.  If you don’t have Chipotle Olive oil on hand, I would recommend extra virgin olive oil with some crushed red pepper flakes or chipotle powder.  If you’re not a fan of heat, your favorite olive oil will work.

I loved everything about this.  I had it for dinner this past Friday (before a fun flamenco show), then again on Saturday night and then for lunch on Sunday.  What can I say? I know what I like!

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I’m definitely making this for my next gathering.  It’s easy, fresh, delicious and super easy to scale up or down depending on how many guests you have. It also goes great on bread if you’re looking for finger foods!

 

What’s your favorite way to eat ricotta?  After this Lemon Ricotta Cake, this tomato/ricotta combo might my favorite!

Vegan Fusion Tacos

I don’t know about you, but I love fusion food.  My favorite is some sort of Asian cuisine combined with Latin. Food trucks are particularly good at this.   Kogi is the perfect example.  Their short rib taco is nothing short of amazing.  There’s another food truck around Orange County that has a banh mi taco.  Amazing.

I’m also a big fan of Taco Tuesday.  I wish I took advantage of it more often.  I really wanted to hit up my favorite taco spot today, but then I remembered I should probably save money (and calories).  Instead I made tacos at home with ingredients I already had, and thus this italian-mexican fusion vegan creation was born:

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Vegan Fusion Tacos

1 corn or flour tortilla
2 tbsp avocado pesto hummus
2 artichoke hearts, halved
a few sliced thinly sliced zucchini
1 tsp nutritional yeast (optional)

Heat tortilla.  Spread tortilla with Avocado Pesto Hummus.  Top with artichoke hearts, zucchini slices, then sprinkle with nutritional yeast.  If you want to go crazy, squeeze some extra lemon on top.  You won’t be sorry.  Then devour.

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Note: If you make a full avocado pesto hummus recipe, you should be able to make about 6-8 tacos.

Do you see the fusion in here?  Italian ingredients: Garbanzo beans, Artichoke Hearts, Zucchini, Basil.  Latin/Mexican: Lemon, Avocado, Tortilla.

I think that’s pretty good.

So there you have it.  Tasty vegan dinner, ready in about 10 minutes.  Get your Taco Tuesday on.

Spicy Black Bean and Kale Grilled Cheese

So a few weeks ago I told you about how Green Mountain Mustard sent me some of their mustard for me to try.  I originally proposed to make a grilled cheese sandwich and then stumbled upon the epic idea that became my German Nachos(ish).  But ever since, I’ve been thinking about how delicious their mustard is, because really it is, and how I NEED to make a grilled cheese with it.  But not just any grilled cheese, an amazing one and so I finally did.

Yesterday, all I could think about was grilled cheese, and since it was Meatless Monday, why not make something epically delicious to show the world how wonderful meatless can be.

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I mean. Can we take a minute and observe the cheesy goodness?

 

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Now I’m going to have to come clean with you.  I probably ate this in about 3 minutes.  I didn’t have a stop watch, but before I knew it, it was gone.  I think that’s a good sign.  Then my mouth was a little bit on fire, because this mustard is straight up PICANTE.  If you’re a fan of spice, you’re going to love this.  If spicy isn’t your thing, it’s cool.  We can still be friends, use regular mustard, or skip it.

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Spicy Black Bean and Kale Grilled Cheese

1 tbsp onion, finely chopped
1 tbsp red bell pepper, finely chopped
1/2 tbsp cilantro finely chopped
1 kale leaf, veined and chopped
1/3 cup black beans, cooked

1/4 tsp cumin
salt and pepper to taste
1/2 tbsp butter, softened
2 slices of whole wheat bread*
1 tbsp Barn Burner, Red Habanero Mustard

2 slices sharp white cheddar

Grease small skillet and turn on to medium heat.  Add onion, bell pepper, and kale.  Sautee a few minutes until soft.  Add black beans, cilantro, cumin and salt and pepper.  Cook a few minutes then transfer to plate.  Using a fork, mash beans lighly and set aside.

 

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(Note: I didn’t fit all of this in the sandwich so I just ate it on it’s own and it’s delicious. The end.)

Spread bread with butter and turn over then spread with mustard.  Lay 1 slice of cheese on each side (on the mustard side, since you’ll be grilling the buttered side).  Spread one side with black bean mixture and put the sandwich together.

Place sandwich on griddle heated to low.  Cook a few minutes until golden, flip and cook a few more minutes until golden and cheese is melted.  Remember when it comes to grilled cheese, slow and steady wins the race.  In case you forgot here are my tips for fabulous grilled cheese.

 

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Serve immediately and slice if desired.

*Note: I got my bread at Black Market Bakery. If you’re in OC, try it! Amazingly delicious, fluffy and fresh! Also free of preservatives!

This combo was amazingly delicious.  Obviously I’m biased, because I LOOOOOVE black beans, but you should definitely give this a shot.  I think this would be even more amazing dipped into sour cream, because who doesn’t love dipping sandwiches in sauces?

Please also note that if you decided to add bacon and avocado to this, I wouldn’t judge you.

If I could, I would invite you all over for this spicy black bean grilled cheese, but since we’re far away, make it and tell me if you love it.  How does that sound?

What’s your favorite grilled cheese combo?

Avocado Pesto Hummus

I’m loving the fact that it’s now light out until about 7pm.  What I’m NOT loving is that it’s still dark out when I go to the gym.  There’s nothing less motivating than waking up when it’s still dark out.

So while it’s still light out, I had all these hopes and dreams for magical creations I was going to make after work, photograph, enjoy and blog about.  Then I remembered that more cooking means more washing dishes and that suddenly sounded unappealing.  As much as I wanted to hit up Trader Joe’s for a box of Puffins for dinner, I decided to make something quick and easy.

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And seriously guys, this was all sorts of amazing.  You really need to make this, spread it on toast and stuff your face off.  That’s what I did.  Why should you?

Top 5 Reasons You Need to Make This:

    1. It’s healthy!  Lots of good fats from avocado
    2. It’s vegan! Let’s love the Earth a little bit more and eat less meat (especially if you’re in California.  There’s a drought folks!).  This spread still packs in the protein.  This whole recipe (which serves 4) has about 29g of protein!
    3. It’s crazy delicious.  Seriously.  So good.
    4. Avocado. Enough said.
    5. It’s ready in about 3 minutes, and you’re hungry so what are you waiting for?

BONUS REASON: It’s a great excuse to eat bread, not that you need one. Avocado Pesto Hummus 3

Avocado Pesto Hummus

1 can (15oz) garbanzo beans, drained and rinsed
1 avocado, pitted and peeled
1 clove of garlic
1 tbsp nutritional yeast, heaping
1 small handful of fresh basil leaves (I used about 7 large leaves)
juice of 1 lemon
salt and pepper to taste

Combine all ingredients in a food processor or Vitamix (which is what I used).  Pulse until combined.  I wanted mine a little bit chunky so I didn’t pulse it too long, but if you want it smooth you can do that too.

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Spread on your favorite bread or serve with pita chips or raw veggies and enjoy!

Do you need any more convincing?  I’m not sure how else to tell you this is basically delicious and awesome for you.  Eat it up!

Are you an avocado lover? Please tell me you are!

Cauliflower Pizza Crust

I’m thinking of changing my blog subtitle to:  A blog about balancing health with a constant desire to eat cake.

Because that’s really what it’s about.  I love baking and making deliciously fatty food, but I spend the better portion of my life trying to figure out how to be healthy and fit.  It seems like the two just don’t go together, but I think I’m making it work and this is a prime example.

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It’s not “skinny” anything.  It’s Cauliflower Pizza.

I’ve been seeing Cauliflower Pizza crusts all over the internet for a while.  Cauliflower is slowly becoming the new Kale.   You know, the healthy thing that we all need to be eating all the time.  I still eat kale all the time, but I’m seriously enjoying finding new ways to cook with cauliflower.  Let’s let this food trend continue!

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Cauliflower Pizza

12 oz cauliflower (1 bag from Trader Joe’s), grated
1/2 cup percorino romano cheese, finely grated
2 eggs
salt and pepper to taste1/3-1/2 cup pizza/pasta sauce
1 cup Monterrey Jack Cheese, grated
Toppings: Caramelized Onions, Sausage, Any other toppings

Pre-heat oven to 425F.

In a bowl, mix together grated cauliflower, percorino romano, eggs salt and pepper.  Press onto a parchment paper-lined baking sheet.  Try to get it as thin as you can so the pizza turns out nice and crisp.  Bake about 15-20 minutes or until lightly golden.

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Remove from oven, spread with pasta sauce, then sprinkle with cheese and desired toppings.  I used pre-cooked sausage, caramelized onions, and artichokes.  Put back in the oven for another 10-15 minutes or until your pizza is nice and crispy and golden!

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Allow to cool a few minutes.  Then serve and enjoy! This recipe makes one large pizza.

I was a fan of this.  But let’s be clear.  Just like the two-ingredient paleo pancake DOESN’T actually taste like a pancake, this isn’t REALLY like pizza.  That said, it’s still super tasty!

Jesse and I agreed it really does taste like cauliflower and egg, which we were pleased with.  I think if I had pressed it more thinly throughout, it would have tasted better because the crispy edges were awesome!

So be sure to press it really thin when you try this!

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I definitely want to try making this again.  Next time I think I’ll do caramelized onions, goat cheese with prosciutto and arugula.  Sounds awesome right?  This is a good template recipe that you can adapt to fit basically any flavor profile, while staying a little bit healthier.

What would you put on your cauliflower pizza?

Arugula Salad with Lentils and Spiced Butternut Squash

Hi everyone!  I hope you all had a very happy Christmas, ate lots delicious food and spent time with family.

With my family, our holidays revolve around food and this Christmas was no different. We ate tons of tamales

and the only times we weren’t eating were the short walks we took to hang out with the neighbor’s llamas, ponies and donkeys.

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No, I’m not back in Peru.  People in LA County have pet llamas.   But other than llama sighting.  We mostly ate.

I don’t know about you, but after Christmas eating, I need vegetables.  Well really, I just think I need to eat normal, so that’s what I’m trying to do, but adding a few extra vegetables in there for good measure.

This morning, I finally tried Kodiak Cakes.  If you follow me on Twitter, Instagram or Like Foodologie on Facebook, you’ll remember that I won a few boxes of Kodiak Cakes through their 12 days of giveaways.  I decided to make some this morning

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Along with their red raspberry syrup.  Overall, they’re super tasty! What I especially love is that they use all natural ingredients (and not to mention easy! You just add water!).

Then for lunch, I had this amazing salad.

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It might not look that magical, but I promise it is.  It’s light but hearty enough to be a meal on its own. The mint makes it taste fresh and clean.  I’ve been making this salad for years so to be perfectly honestly, I can’t remember where I discovered it.  Someone deserves credit, I just can’t remember who.

Arugula Salad with Lentils and Spiced Butternut Squash

adapted from somewhere I can’t remember…

1/2 butternut squash, diced
2 tsp paprika
2 tsp cumin
1 tbsp olive oil
3/4 to 1 cup lentils, dry
6 cups arugula1/4 cup fresh chopped mint
2 tbsp olive oil
2 tbsp red wine vinegar
salt and pepper
4 oz (or more) goat cheese

Pre-heat oven to 375F.  Toss diced butternut squash with paprika, cumin, 1 tbsp olive oil, salt and pepper to taste. Place on a parchment paper lined baking sheet at bake for 15 minutes. Toss and bake for another 10-15 minutes or until crispy and cooked through. Please note: this cooking time may vary depending how how big you diced the butternut squash and how intense your oven is, so check it every so often and toss to make sure it doesn’t burn.

While the butternut squash roasts, cook the lentils.  Cover in water and boil about 20 minutes (or until tender).  Once cooked through, rinse and set aside.

Once the lentils and squash are ready, assemble the salad.  In a large bowl, toss together arugula, mint, 2 tbsp olive oil, vinegar, salt and pepper.  Scoop some of the salad on a plate, top with goat cheese, lentils and butternut squash. Serve and enjoy!

Feel free to made adjustments. I love mint so I’m a fan of tons of mint.  Don’t love mint? Omit it.  Out of goat cheese or hate its guts? Replace it with manchego! If you don’t like manchego, then we just can’t be friends.  But if you want to make it vegan and omit the cheese, I’m a-okay with that.

I have a feeling this is going to be salad week for me.  Be on the look out for some healthy eats and New Years resolutions in the days to come!

How was your Christmas?  What was the best thing you ate?