Good Morning my friends! I'm feeling chipper today, which is surprising considering I was up till midnight last night organizing my closet and adding to my giveaway pile.
After work yesterday, I knew I needed a mood boost, so naturally I went to Central Market. My heaven. I could spend hours in there, and I've known the wine guy for quite some time, so that always ends in me buying way more than I need. (Is that possible with wine?)
Anywho...As I perused the aisles and practiced as much restraint as I could, I toted my spoils to the car and eagerly sped home to get to cookin'.
I now present to you, 2 new recipes that are perfect for fall and this lovely cold snap we're having. I wore boots to work today! (It's the little things)
Spaghetti Squash with Italian Sausage & Lacinto Kale.
WHAT YOU NEED:
1 Spaghetti squash
1 bunch Lacinto Kale
1 large shallot
2 cloves garlic
2 links delicious house made Italian sausage from Central Market (if you can't swing this, then try to find something that errs on the side of fresh and not from a nasty box.)
Salt & Peppa to taste
WHAT YOU DO WITH THE THINGS YOU NEED:
-Preheat your oven to 375. Cut your squash in half, scoop out the seeds, make a huge mess (or not) and then lightly coat the open side of the squash with some form of oil. I used coconut oil. Lightly salt. Poke a couple holes in the rind of the squash with your knife (or in my case pretend your stabbing it to take out some aggression you've been harboring from the work day.) Put the squash face down on your baking sheet and roast for about 45 minutes or until soft.
- When your squash is roasted, scoop out the insides with a spoon/fork/your bare hands and set aside.
-In a pan, saute your finely chopped shallots and garlic until fragrant and softened. Add your Italian sausage. In order to do this, you need to take the sausage out of the casing. This is not for the faint of heart. But do it anyway because the end result is so #worthit
-Once your meat is cooked through, add your Lacinto Kale, stir a bit till the Kale is a vibrant green, then add the squash and mix to incorporate. Don't furiously beat it together, just gently mix.
-WHAM.BAM. You're done. Throw it on a plate and sprinkle with a dash of Grana Padano Stravecchio or whatever Italian hard cheese your little heart so desires.
Breakfast Chia Seed Pudding
If you are weird about texture and you don't like tapioca or things that are potentially "slimy" then you will likely hate this. Which is crazy talk because it's delicious & nutritious.
I use small 8 oz. mason jars and pour ingredients into each one instead of making a big batch and making a mess when I try to put it into each jar. EACH TO THEIR OWN.
IN EACH JAR:
1/4 cup milk of your choosing. I use unsweetened almond milk, but you can use regular milk, soy, coconut, eat your heart out.
2 chopped fresh dates
1 tsp. agave nectar
1 small handful slivered raw almonds
3 heaping tablespoons black chia seeds
WHAT YOU DO:
SHAKE IT. Literally. That's it. Shake the jar so that the ingredients are mixed, and put it in your fridge for at least 4 hours. Take it to work the next morning and annoy your coworkers by telling them how good your healthy homemade breakfast is and glance condescendingly at their Pop Tarts and other various processed foods.
So there you have it, breakfast and lunch and dinner for you! Stay tuned because I have some Butternut and Acorn squash raring to go! Enjoy the weather!