Monday, January 15, 2018

Roasted Squash and Lentil Salad (Dairy and Gluten Free)

This is a wonderful recipe I have discovered from Kitchn.  If you haven't discovered this website, it has some fabulous recipes.  I made some of my own alterations due to ingredients on hand or simply taste preference.  If you manage any leftovers they do reheat very well in a warm oven.
  • 1 medium squash (I used butternut) peeled and cut into bite size pieces
  • 1 large red onion, cut into 1/8ths
  • 1 bulb of garlic or 3 cloves
  • olive oil, divided
  • 2 1/2 cups green lentils
  • 2 bay leaves
  • 4-6 large leaves of kale 
  • 1/2 cup roasted sunflower seeds*
  • sea salt
  • ground black pepper

  • 3 cloves roasted garlic
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon sea salt

  1. Preheat oven to 425 F.
  2. Toss squash, garlic and onion into a bowl and add 2 tablespoons of olive oil, salt and pepper.  Stir to fully coat.
  3. Place on a baking sheet and roast for 25-30 minutes.
  4. Cook lentils in a pot with two bay leaves.  Add enough water to cover plus 3 cm.  Cook just until cooked. (12-15 minutes.) Drain and set aside.
  5. Chop cleaned kale into shredded thin pieces.
  6. Once garlic, squash and onion have been roasted until soft remove and set aside.
  7. Puree dressing until smooth using 3 cloves roasted garlic.
  8. Add any remaining garlic, onions and squash into a bowl.  Add cooked lentils and roasted sunflower seeds.
  9. Pour dressing over top, season with salt and pepper and serve warm.
* to roast sunflower seeds simply place in a hot pan at a medium heat and cook stirring frequently for about 3-5 minutes

Thursday, January 11, 2018

Protein Energy Ball Cookies (Dairy, Gluten, Grain and Refined Sugar Free)

I am back!  I know it has been a long while since I posted.  Life has been moving a long and my family has been my priority.  December was full of selling my Limestone Living products, toilet training and Christmas.
I admit I indulged in too much chocolate this holiday and my body is craving sugar!  It has been tough to get through.  I am trying to cut it all out but have resorted to a few healthier options for those low moments.  This week I made my Black Bean Fudge and today my little guy and I created these energy "cookies."He was very delighted to help and I had a hard time keeping him from eating way too many.  These balls will keep in the fridge or freezer and make an excellent breakfast or snack!

  • 1/3 cup melted coconut oil
  • 1/4 cup sunflower seed butter or any nut butter
  • 1/3 cup ground flax seed
  • 1 1/2 cup shredded coconut + extra for rolling
  • 1/2 cup hemp hearts, sunflower seeds or other seeds
  • 1/2 cup ground pumpkin seeds
  • 1/3 cup honey or apple sauce
  • 1/3-1/2 cup protein powder 

  1. Combine all ingredients into a mixing bowl.
  2. Roll into balls and roll again into coconut if desired.
  3. Store in air tight container in fridge of freezer.

Tuesday, October 10, 2017

Pumpkin Pie Smoothie (Dairy Free)

Another pumpkin recipe, yes we have a lot of pumpkins over here.  I was pureeing some pumpkin for the freezer today and was kind of lazy about cleaning out the blender.  So what to do what the leftover pumpkin in your blender?  Add ingredients and make a smoothie!  This is not my recipe but rather my slight alteration of the  Pumpkin Pie Smoothie For Two by Oh She Glows.

  • 1/2 cup pumpkin puree
  • 1 1/4 cup coconut, almond or cashew milk
  • 1/2 tablespoon pure blackstrap molasses or maple syrup
  • 1 tablespoon ground flax seed or chia seeds
  • 1 banana 
  • 1/2 teaspoon pure vanilla 
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 4-5 ice cubes
  1. Add ingredients into your blender and puree until smooth or your ice is as desired.
  2. Enjoy.

Friday, October 06, 2017

Roasted Pumpkin Soup with Tarragon (Dairy Free with Vegan Option)

Fall is here!  The pumpkin are in plenty this year.  We have been looking how they decorate our road side stand.  So what to do with all those pumpkins?  Here is another great pumpkin soup recipe.  I love the hint of tarragon.   If you have the time, take the seeds and roast them as well.   They make a great topping.

  • 1 medium size pumpkin roasted*
  • 1 diced onion
  • 1 tablespoons olive oil or grass fed butter
  • 3-4 cloves minced or roast garlic
  • 1 tablespoon maple syrup or honey
  • 4 cups vegetable, bone or chicken broth
  • 1/2 cup coconut cream
  • 3 tablespoons chopped tarragon
  • 1 teaspoon sea salt or to taste
  • cayenne to taste
  • black pepper to taste

  1. Roast pumpkin and garlic in oven (see directions below)
  2. In a large pot add onion and oil.  Saute for 5 minuets until soft.
  3. Add tarragon and fry for another minute.
  4. Add all remaining ingredients and cook for 5-10 minutes.
  5. Puree until smooth.
  6. Serve with tarragon and roasted maple cinnamon pumpkin seeds

* to roast a pumpkin simply poke holes in the pumpkin with a knife.  Place in a oven safe dish and roast at 400F for 45-minutes to 1 hour or until soft.

Happy Thanksgiving!

Monday, September 18, 2017

Squash, Apple and Maple Bread Pudding (Dairy Free)

We are not big bread eaters so bread pudding is quite a novelty for us.  I have only made it a couple times with just apples but wanted to try something a little different.  This recipe makes for a great breakfast, brunch or lunch.  I served this to seven children for lunch and it was a hit!
  • 1 roasted squash (I used butternut)
  • 2 shredded apples
  • 10-12 slices bread cut into cubes (I used a combination of sprouted and sour dough bread)
  • 1 cup maple syrup
  • 3 cups non dairy milk (I used almond and cashew)
  • 5 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • coconut oil for greasing
  1. Slice squash in half and remove seeds.  Brush squash with coconut oil and place in the oven cut side up for 45-50 minutes at 425F.
  2. Peel squash when cool enough to handle and place a blender.  Add all ingredients except shredded apples, bread and coconut oil and puree until smooth.
  3. Grease 9 x 13 pan and layer bread and apples.
  4. Pour squash puree over top and press down onto the bread so it absorbs the liquid.  Let sit for 10 minutes.
  5. Preheat oven to 350F.
  6. Bake 30 minutes, uncover and bake another 20 minutes.