Orange + Beet Salad with Balsamic Dressing

I don’t know about you, but salads are usually the last thing I want to reach for at lunch time. Anytime the opportunity arises for me to eat, I want what I consume to be something spectacular—memorable—and I don’t see salads as being quite that. I think of them as more of an obligation to my heading-toward-30-years-old body rather than something I crave. They’re not something that excite me. Every once in a while however, I have a salad that knocks my socks off and makes me rethink my attitude. Recently while clearing out the fridge I threw some oranges and beets on some greens, mixed in a little balsamic, and topped it with some walnuts and THAT has turned into something I DO crave and that I’ve been returning back to ever since. If beets aren’t your thing, consider just doing the oranges and walnuts. I personally love beets, but even if you don’t I want you to be able to appreciate the delicious combo of the balsamic and oranges. Goat cheese would make a great addition as well!

Orange + Beet Salad with Balsamic Dressing

• 3 cups baby spinach

• 3 cups kale, stems removed and chopped into 1” pieces (or just use more spinach if you prefer)

• 4 cooked beets, cut into thin rounds and then sliced in half (I love to buy these because they are already cooked and ready to use)

• 4 oranges, peeled and sliced into thin rounds

• 1/4 cup walnuts

Dressing:

• 2 tablespoons balsamic vinegar 

• 1/4 cup olive oil 

• 1/4 teaspoon ground ginger

• 1 teaspoon honey (optional) 

• salt and pepper to taste 

First Place the spinach and kale on a large serving platter or into a large serving bowl. Arrange the oranges, beets, and walnuts on top. Set aside.

In a small bowl, combine the olive oil, balsamic, honey, ginger, and salt. Whisk together until blended.

Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately. You may have a little extra dressing. If this is the case store in the refrigerator for up to 5 days.

Spicy Cilantro + Jalepeño Hummus

I was first introduced to Trader Joe’s cilantro and jalepeño hummus by our friends Caitlin and Kevin. Last winter we sat around our dining room table playing Catan for hours on end with a snack buffet to keep us satisfied and that hummus made a frequent appearance. One day I was dipping chips into my favorite spicy magic green sauce when it hit me A “This taste a heck of a lot like that trader’s hummus” and B ”I could totally make this!”. This recipe is quick to whip together and is sure to be a crowd pleaser.

Spicy Cilantro + Jalepeño Hummus

• one recipe spicy magic green sauce

• 2 cups cooked chickpeas, rinsed and drained (16 ounce can)

• 2 tablespoons olive oil

• 3 tablespoons tahini

• juice of 2 lemons

• 1 clove of garlic

• salt to taste

• black pepper to taste

• 1-2 tablespoons water

Make one recipe of the spicy magic green sauce and set aside.

Next, using a blender or food processor combine the chickpeas, olive oil, tahini, garlic, lemon juice, salt, and pepper until smooth. Add in the water to get the desired consistency. Transfer the hummus to a bowl and top with the spicy magic green sauce. Serve with chips and veggies. It can be stored in the refrigerator for up to 1 week.

Gut Healing Bone Broth

There's a really good chance you've heard about bone broth and maybe even listened to your friend swear it's changed her life. Well your friend probably isn't exaggerating, because bone broth is kind of like magic. Maybe I'm being a little dramatic. Maybe I'm not. The main reason I started to drink bone broth was for it's gut health benefits, which you can read about here, and I have definitely reaped those benefits! 

I also love making bone broth because it reduces waste. If I wasn't making bone broth, I would literally just throw the bones. By making my own bone broth I also eliminate the need to spend money on chicken broth for soups. Instead of forking over $3 ever time I want to make a soup that requires chicken broth I just reach into my freezer. And now those bones that I would have otherwise thrown out have served a purpose and saved me money. It's also important to note that most store-bought "broths" are mostly artificially flavored and aren't doing your body much good. If you can't pronounce the ingredient list, it's probably not serving your well. 

Bone broth is nourishing and satisfying all on its own.  Sometimes I'll drink a cup of bone broth and call it lunch, especially in the winter when I will take all the cozy vibes I can get. Sometimes I throw in some roasted veggies and shredded chicken for a more filling meal. It really depends on my hunger level. If you've never tried bone broth before, give it a shot. It's likely to become a new staple in your life. 

Gut Healing Bone Broth 

• All the bones of one whole organic chicken*

• 1 1/2 tablespoons of apple cider vinegar

• 1 tablespoons whole peppercorns (optional)

• 1 teaspoon turmeric (optional)**

• A few fresh rosemary sprigs

• A few carrot tops (optional)

• Filtered water (dependent on your pot size, just enough to cover the bones)

• Chil flakes (optional)

• Parsley (optional)

Put the bones in a large pot (at least 5.5 quarts). I use this one. Then fill the rest of the pot up with filtered water. Add the rest of your ingredients and bring to a boil.

After it boils, bring it down to simmer for about 20 hours. You can also use a slow cooker if you are not comfortable leaving your stove on while you are sleeping. 

To store, let the broth cool completely and then divide up into into mason jars. It will keep in the fridge for up to 3-4 days or the freezer for a year. When you take the broth out of the fridge it will look kind of like jello until you heat it. If this is not the case, read this article to see why your bone broth didn't gel. The most nutritious bone broth will have that jello consistency because that means you are getting the gelatin (cooked collagen) which is the biggest benefit of drinking bone broth. 

*I roast a whole chicken and then take all of the meat off and just use the bones to make this bone broth. 

**Optional, but I love the color it adds and the earthy flavor it brings. 

Feel free to experiment with different flavor combinations. The vital components in this recipe are the chicken bones, apple cider vinegar, and water. Other than that, choose the flavors you love and use whatever you've got on hand. 

Butternut Squash Pasta

Am I even a midwesterner if I don’t say I love Fall? Well here you have it, I LOVE FALL! I dislike the impending weather change, but the flavors and colors surrounding this time of year definitely leave me smiling.

This recipe was obviously an answer to the call that fall places on all of us to get in the kitchen and use up those seasonally sensitive vegetables. I’ve already done my due diligence to pumpkin so I figured butternut squash could use a little time in the spotlight. I kept the ingredients in this recipe minimal to make it approachable, but I promise it does not lack in comfort. Pasta is basically a hug in a bowl and we could all use a hug as we walk into this chillier season, so here’s my hug to you. Stay warm and stay grounded, friends.

Butternut Squash Pasta

• 1 medium butternut squash, pealed and diced

• 2 tablespoons coconut oil, melted

• 1 cup vegetable broth

• 1 medium onion, diced

• 2 cloves garlic, minced

• salt and pepper to taste

• nutritional yeast, optional

• 12 ounces elbow pasta cooked according to package directions (i like this brand for gluten-free)

Preheat oven to 400 degrees. Place butternut squash on a baking sheet and drizzle the coconut oil over the butternut squash. Toss to get the squash fully coated. Sprinkle with salt and bake for 30 minutes.

Meanwhile, prepare the pasta according to the package directions.

Next, using a skillet over medium heat sauté the onion until they are translucent. About 4-5 minutes. Then add in the garlic for about 1 minute. Turn off heat and set aside.

Once the butternut squash is done roasting, place it in a food processor or blender along with the vegetable broth, and sautéed onions and garlic. Blend until well combined. If the salt is too thick to your liking, just add in a little more vegetable broth. Salt and pepper to taste.

Combine with the cooked pasta and serve. Top with nutritional yeast if desired.