Now that the weather is somewhat warmer (maybe?) I put together a fun list of ways to enjoy the outdoors in the warmer weather. Here is my article from the magazine for which I write:
Included in the article is a fun playground workout! Enjoy.
Here are a few recipes I have made recently to ensure healthy eating throughout the week:
Butternut Squash Lasagna (From Primal Cravings Cookbook)
1 lb Hot italian sausage (I get two packs of the apple chicken sausage because I usually make it when people who don’t like spice are eating it) – I also like to add one green and one yellow zucchini diced, but the recipe does not call for it.
1 red onion, chopped
3 garlic cloves, minced
2 cups pizza sauce (I haven’t been able to find pizza sauce without sugar so I’ve been getting pasta sauce with real ingredients)
1/2 Cup roasted red peppers (about 1 whole)
1/4 Cup EVOO
2 tablespoons fresh basil, chopped
1 large, long butternut squash
1 cup Mozzarella cheese (optional)
1. Preheat oven to 400 degrees.
2. In a sauce pan, crumble the sausage and add the onion and garlic. Cook until sausage is browned. (This is where I add other chopped veggies as well)
3. Meanwhile, slice off the ends of the squash. Next, cut the bulbous part off, leaving a long shaft that should be at least 4 inches long. Peel the squash. Using a mandoline (or a knife if you do not have a mandoline) slice the shaft into thin slices and set aside. As it’s a bit harder to cut the bulbous part (where all the seeds and stringy bits are) into uniform pieces, save to use later for another dish.
4. Make the sauce by pureeing pizza sauce, red peppers, olive oil, and basil.
5. In an 8x10x3 inch baking dish, spoon down enough sauce to lightly cover the bottom of the dish (this keeps the squash from sticking to the pan). Next add the squash, then spoon on the sausage mixture and top with cheese if you are using it. Add sauce and repeat until all of the ingredients are used. Save enough sauce to cover the top of the lasagna. I like to use squash, sauce then cheese as the top.
6. Bake for about one hour. You’re looking for a bumble pan with a crispy, browned top. Right out of the oven, the lasagna may be liquidy, so let it set for a good half hour before cutting into it.
3 ripe bananas
1/4 cup coconut oil
1 tsp vanilla
2 tbs honey (you can add more if you like it sweeter. some of the sweetness of the batter will cook off)
2 cups of almond flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 cup chopped walnuts
I think this is easiest done in a food processor because it creams the banana really nicely. If you do not have one, just mix the first 5 ingredients in one bowl creaming the banana as much as you can. Mix the remaining 4 ingredients except the walnuts in another.
Add the dry ingredients to the wet then fold in your walnuts.
If you have a food processor, process the first 5 ingredients together first until it becomes nice and creamy. Add the remaining four ingredients and pulse several times until well incorporated. Next add the walnuts pulse once or twice.
Pour the batter into a greased loaf pan, or muffin cups. Put into a pre heated 350 degree oven.
I cooked as muffins, so I cooked them for 25 minutes. The bread is recommended to cook for 45 minutes per the recipe.