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Roasted Butternut Bisque
Roasting the garlic and butternut squash creates a caramelized flavor, which is complimented by the coconut milk, Old Bay seasoning and lime juice for a unique flavor profile. The result is a bright and creamy, yet simple bisque that pleases everyone.
Instructions
Preheat oven to 400 degrees. Remove excess papery bits from garlic bulb and chop off the root so that you can see the edges of the cloves. Wrap in tin foil and place in oven. Next, place whole squash on a cookie sheet (remove stickers prior to baking). Roast garlic and squash for about 35 minutes. Remove both from oven.
Set garlic aside. Cut squash length in half. Brush with olive oil and return squash to oven. Bake until soft.
After garlic cools, squeeze the roasted cloves into the blender.
Once squash is out of the oven, allow it to cool. Remove the seeds and skin. Place squash in blender with roasted garlic, along with loosely chopped onion. Blend until smooth.
Pour squash, garlic and onion mixture into a stock pot. Add vegetable broth, coconut milk, yeast flakes, lime juice, Old Bay seasoning and pepper. Whisk and heat on low until it reaches a boil. Remove from heat.
Garnish with pumpkin seeds and fresh herbs.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
Please follow and like us:
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
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Spicy Thai Lasagna
Spicy Thai Lasagna infuses a savory Italian dish with a burst of Indian flavor. The chili garlic and sriracha sauce marinate eggplant, mushroom, tomato and kale. A cooling cashew cream softens the heat—a perfect blend of yin and yang. This unique recipe is an absolute delight to the senses.
Ingredients
Ricotta-Like Cashew Cheese Layer
Ingredients
Ricotta-Like Cashew Cheese Layer
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Instructions
Preheat oven to 400 degrees.
Whisk together the ingredients for spicy Thai sauce.
Chop eggplant, mushrooms and yellow onion. Use about 3/4 of the spicy Thai sauce to coat the vegetables. Bake on a baking sheet for about 30 minutes, stirring periodically. You don't want veggies overcooked, as they will return to the oven for the final bake.
Chop the tomatoes and kale and coat with the remaining spicy Thai sauce and set aside.
Add all of the ingredients for the Ricotta-like cashew cheese layer to a blender or food processor. Blend until creamy and thick. Taste test: add more salt and/or pepper if you prefer. Add a bit of water if it's too thick, but it shouldn't be pourable. This is the base of the lasagna. Thick is good.
Pour a little marinara into the bottom of a 9x 13 baking dish. Place first layer of lasagna sheets down, and cover with the cashew cheese.
Place second layer of lasagna sheets over the cashew cheese. Lay out the marinated kale. Top with baked eggplant, mushrooms and onion. Press down by adding a third layer of lasagna sheets.
Spread a thin coat of marinara over the top layer of lasagna sheets. Add shredded vegan cheese. Bake until cheese is melted and gooey (about 20 minutes). Run a victory lap around the house. Remove from oven and serve!
Collect your trophy for Top Chef. Have someone else do the dishes.
Recipe Notes
Read more about the importance of soaking cashews.
If you have a small family and don't want such a large lasagna, use two smaller baking pans. Prepare both, but don't bake at the end. Cover and place in your freezer for later use.
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Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
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Simple Spicy Red Beans: Comfort Food
Simple Spicy Red Beans are the ultimate comfort food. Use canned beans for a meal done in minutes, or start from scratch with dried beans. Eat these as a stand-alone meal, serve over greens and/or rice, add veggies and roll into a wrap, or top with guacamole and salsa and turn it into a dip. Make a big batch and eat all week.
Ingredients
Old School & Bulk Version
Ingredients
Old School & Bulk Version
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Instructions
Quick and Easy Version
Add all ingredients to a sauce pan and heat to a simmer. Remove from heat and serve. Yep. It's that easy. Eat as a stand-alone meal, or serve with rice, in a burrito, or add to salads.
Old School & Bulk Version
Place dried beans in a bowl and cover with water. Soak for 12-24 hours. Drain and rinse.
In a stock pot, cover beans with with water and bring to a boil. Cover and reduce to a simmer. Cooking time will vary based on the age of the bean. My soaked kidney beans from the grocery normally take about 1.5 hours, but fresher beans will cook faster. Add salt when they are about 3/4 done (chewable, but not yet tender)—this will infuse them with flavor without toughening the skin. You can retain the liquid as it's delicious unless you prefer to drain some or all of it off.
Add the remaining ingredients once the beans are about done. Remove from heat and serve. Store excess in freezer (or enjoy leftovers all week).
Recipe Notes
Read why soaking beans is important. Also, when you cook beans, you can add a bay leaf and/or piece of kombu to add flavor, minerals and digestibility. If you are looking for more anti-inflammatory ingredients, add some turmeric too!
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Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
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Lentil Fritters
Lentil fritters are a complete meal packed into a small ball, full of fiber, vegetables and anti-inflammatory nutrition. Serve them over salad, with cucumber, tomato and avocado in a pita wrap or as a stand alone meal. Freeze the leftovers and use them as a grab-and-go lunch.
Instructions
Prepare lentils according to package directions. Drain.
Preheat oven to 425 degrees. Lay parchment paper on baking sheet.
Chop onion and mince garlic. Saute with a bit of water (or sesame oil) in a skillet. When onion is translucent, add greens. If skillet is cast iron, add greens after removing from heat. Stir until greens are wilted.
Flavor with favorite curry paste or powder blend. The amount will vary according to ingredients and preference. Taste as you go. I used 3 Tbsp. of red curry paste and then dashed with extra turmeric and cumin. Add a bit of salt if necessary. If desired, use an immersion blender to mash some of the lentils.
Add flax seed and bread crumbs. Stir thoroughly. Mixture will be soft and sticky, but should not feel too wet. If it lacks cohesiveness, add a bit of flour.
Form batter into small balls and lay on the parchment paper on baking sheet. Bake for 20 minutes.
Meanwhile, prepare the dill sauce.
Recipe Notes
When you prepare lentils, you can add a bay leaf and/or piece of kombu to add flavor, minerals and digestibility.
Curries vary widely, consisting of varying amounts of cumin, turmeric, coriander and may include ginger, nutmeg and/or cinnamon. They range from sweet, to nutty to 5-alarm spicy. It's really worthwhile to taste-test the options, as the flavor of your lentil fritters depends on it. For this recipe, I used my favorite Thai Kitchen Red Curry Paste, which is more spicy than sweet.
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Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
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Vegan Bolognese
In Italy, bolognese is a hearty meat sauce. Can you make a meatless meat sauce? Yep. For vegan bolognese, use lentils, which are hearty and full of fiber and nutrients. This recipe is about as easy to prepare as it gets, as I use my favorite arrabbiata sauce from the local Italian market instead of making it from scratch. Of course, you can serve it with real pasta for a truly authentic meal, but spaghetti squash is a delicious option if you're cutting back on the pasta.
Instructions
Bake spaghetti squash at 400 for 35-45 minutes, depending on size. It's important to not overcook to avoid mushiness. Easy method: remove sticker and place whole on a baking sheet. Remove from oven when top starts to brown. Cut open immediately to allow heat to escape. Cool and use a fork to remove seeds and fluff.
Prepare lentils according to package directions. Drain. Place in a food processor or blender. Pulse to make a coarse puree.
In a sauce pan, mix marinara with lentils. Sauce will be hearty; Authentic bolognese is not meant to be "saucy." Serve over spaghetti squash.
Recipe Notes
When you prepare lentils, you can add a bay leaf and/or piece of kombu to add flavor, minerals and digestibility.
For this meal to work, you must have a high quality, flavorful marinara. I picked up this arrabbiata sauce from our local Italian market, Antonuccio's. It's so good!
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Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
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Chili Garlic Bok Choy & Noodles
The chili garlic sauce for this recipe is perfection. It's rich and layered with a kick that isn't obnoxiously spicy. I also use a lentil based pasta, instead of soba noodles, as it's high in fiber and protein, and gluten free.
Instructions
Start water for the pasta. Cook according to package directions. Drain and rinse in cold water.
While pasta is cooking, whisk together tamari, tahini, rice vinegar, sesame oil, chili garlic sauce and sriracha in a small bowl. Set aside.
In a skillet, heat 1 Tbsp. of sesame oil, a few squirts of tamari and a pinch of red pepper flakes. Add bok choy and stir to coat each piece. Flip often, and cook until greens are soft (3-5 minutes). Remove from the skillet.
Add garlic and onion whites to the skillet and saute about 30 seconds. Add the bean sprouts and edamame and cover with the sauce. Heat briefly and then remove from heat. Stir in the noodles. Top with onion greens and cilantro. Serve with bok choy.
Recipe Notes
You can also add fresh ginger to the sauce and garnish with crushed peanuts. The chili garlic sauce for this recipe is divine. If you like tofu, double the sauce recipe and use half as a marinade. Chop tofu into small squares, coat with marinade and bake on parchment paper at 350 degrees for about 40 minutes, stirring occasionally.
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Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
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Creamy Lemon Spaghetti
Cooking the pasta in the sauce creates a depth of flavor that is unexpected with only a few basic ingredients, and makes this an easy and quick meal with little mess. While any pasta will work, high fiber/protein pastas made with legumes offer superior nutrients with similar texture and taste.
Instructions
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Sauté chopped onion in pasta pot with a splash of water until translucent. Add minced garlic in the last minute. Pour in veggie broth, coconut milk and lemon juice. Bring to a boil.
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Add uncooked pasta and reduce heat to medium low. Carefully push pasta below the liquid. It might take a few minutes for all of the pasta to submerge, but that's fine. Stir frequently to prevent pasta from sticking to the bottom and to break up clumps.
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Cook until there is just enough liquid to cover the pasta (it will be about half done). Remove from heat. Place the spinach on top of the pasta--do not stir. This traps the heat and allows the pasta to finish cooking, and lightly steams the spinach. Win!
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Wait about 10 minutes, and then check the pasta for doneness. When it is sufficiently al dente and sauce is creamy and thick, stir in the spinach.
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Top with lemon zest. Salt and pepper as desired. Kick it up a notch with some red chili pepper flakes.
Recipe Notes
This recipe is unique and delicious. FYI: it is best served immediately. The creamy texture fades into stickiness as it cools. If you have leftovers to warm up, stir in a little plant-milk as you heat.
