Thursday, July 18, 2013

Butternut Squash In Black Bean Garlic Sauce

1 Butternut squash, cubed
(1-2) chopped green onion
1 lb ground turkey (or pork)

1/2 tbsp dried black beans, chopped (this can be purchased at any Chinese market)
3-4 cloves of garlic, minced
1 tbsp black bean sauce
1 tbsp plum sauce
1 tbsp soy sauce
1 tbsp oyster sauce 

  1. Boil or steam butternut squash and place it aside.
  2. In a wok under medium heat, stir fry ground meat with sauce until it's no longer pink. 
  3. Add butternut squash and place a cover for 1 minute.
  4. **alternatively, you can steam everything in a plate for 12-15 minutes.

Serve with rice. 

Berry Bowl

  • Granola
  • Shredded coconut
  • Sliced bananas

Peach Crisp

  • 4- 5 ripe peaches, cubed
  • 3 tbsp all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon 
  • 1 lemon, zested and juiced
  • Pinch salt
  • 1 1/4 cups all purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1 1/4 stick cold, unsalted butter, cut into pea sized pieces
  • 1/2 cup almonds
  • Pinch salt
  • 2 tbsp cold water


Preheat oven to 350 degrees F.

For the filling:
  1. Toss the peaches in a large bowl w/ the zest and lemon juice. Add the rest of the ingredients and stir to combine. Place filling evenly in 9x9 baking pan.
For topping:
  1. Combine all ingredients and mix with hands until it's crumbly.
  2. Place crumble on top of filling.
Bake for 20-25 minutes or until the top is golden brown. 

Tastes great paired with vanilla ice cream!

Coconut Pineapple Kale Smoothie

1/2 cup coconut water
1/2 cup vanilla hemp milk
* you can substitute the first two ingredients with 1 cup of coconut milk. 
1/4 protein powder (vanilla or chocolate)
2 tbsp chia seeds (optional)
1 banana
Handful of frozen pineapple chunks
1 piece of kale, chopped 

Add everything to your bender and blend!