Cook This Tonight

Makes 8 servings

Nutrition Breakdown: (1 slice of 8)*

Serves 3

– 3 butternut squash

– 2 sticks of celery

– 1 carrot

– 1 small jalapeño or 1/2 a larger one

– 1 tablespoon of apple cider vinegar

– 3 or 4 sticks of fresh thyme

– 3 or 4 sticks of fresh rosemary

– salt

Optional – pumpkin seeds

Pre-heat the oven to 200C. Then slice your squash into thick rounds, cut off the skin and then cut into cubes. Place these on a roasting dish with a little olive oil, salt, the rosemary and thyme. Bake for about twenty minutes, until the cubes are perfectly soft and tender.

While the squash cooks, peel the carrot and remove the ends of the celery. Then chop them up nice and small and place in a pan with one cup of boiling water, put the lid on and allow them to slowly disintegrate into a stock, after about 12 minutes the veggies should be nice and soft. At this point put them and the water into a liquidizer until a runny liquid forms. Keep this warm to add to the squash once it is ready.

Next, finely chop the jalapeño, removing its seeds first.

When the squash is cooked add it to the blender with the jalapeño, apple cider vinegar. As you blend slowly pour in the stock until you reach your desired consistency.

If you like pumpkin seeds, which I do, toast these while the soup continues to warm. Once they are nice and crunchy stir them into the soup bowl.

Ingredients

Filling:

1. 2 (3.5 oz.) boxes vanilla instant pudding
2. 3 c. milk
3. 1 (12 oz.) container Cool Whip
4. Graham crackers

Topping:

1. 1/3 c. cocoa
2. 1 c. sugar
3. 1/4 c. milk
4. 1 stick (1/2 c.) butter (or margarine)
5. 1 tsp. vanilla?

For this dessert, you start with graham crackers, vanilla pudding, and Cool Whip.

Mix the pudding and Cool Whip together , then layer this fluffy pudding mixture with the graham crackers.

You just lay the whole graham cracker sheets in the pan and spread them with the pudding

Once you’re done your graham cracker and pudding layers, boil together some sugar with cocoa and milk, and then add some butter and vanilla.

Pour all that over the top graham cracker layer.  Refrigerate the dessert over night, and then dig in!

Makes 16 brownies

For Brownies: -1 large California Sweetpotato, baked -1/2 cup Whole Wheat Flour (or Oat Flour) -1/4 cup Coconut Flour -1/4 cup Unsweetened Cocoa Powder -1/2 cup Greek Yogurt -1/2 cup Brewed Coffee (enhances chocolate flavor) -2 Egg Whites -1 Egg -1/3 cup Natural Honey (increase to 1/2 cup if having a sweet tooth) -1/2 cup Baking Stevia or other Sugar of choice -2 teaspoons Baking Powder -1 teaspoon Vanilla Extract -1 teaspoon Cinnamon -1/2 teaspoon Pumpkin Pie Spice -1/8 teaspoon Sea Salt

Cream Swirl -1/4 cup Cottage Cheese -1 tablespoon Sweetpotato, mashed -1 tablespoon Honey

Directions: Preheat oven to 350 degrees F. Place sweetpotato and egg/eggwhites in blender, and blend until the sweetpotato looks like puree. In large bowl, place all of the dry ingredients, and mix until combined. Add blended sweetpotato and other wet ingredients to bowl, and mix until smooth (but do not overmix). With nonstick spray, spray an 8×8 glass pan, and pour batter into glass. Place the cottage cheese, pumpkin, and honey in blender an blend until cottage cheese is smooth. Pour cream mixture in three equidistant lines across the brownie batter in the glass. With knife, “cut” the batter up and down without picking up the knife until you have created a “swirl look”. Place in oven and cook for 25 minutes. Remove and allow to cool before cutting.

-1 cup red onion, diced
-1 15oz can Tomato Sauce
-1 14.5oz can Diced Tomatoes
-1 6oz can Tomato Puree
-1T fresh chopped Basil
-1 clove of Garlic
-1 tsp each: dried Parsley, Oregano, Thyme
-1/2 tsp garlic salt

Directions: Preheat oven to 350 F. Cut squash in half long wise. Take out seeds from middle. Either wash seeds for baking separately, or throw away. Lightly coat flesh of both sides with olive oil and sprinkle with seasonings. Put flesh side down on baking tray. Bake in oven for about 45 minutes (depending on size). If wanting more aldente “spaghetti” texture, check after 30 minutes. Take out of oven. With fork, begin to scrape out insides, going length-wise down the entire half of the squash. It will begin to come off as string-like “spaghetti noodles”. Continue to do so until all flesh is out of the hard outside shell. Toss shell or use as serving bowl.

Ingredients:

Salmon Filets

Fresh Basil, chopped

Lemon, thinly sliced

Olive Oil

Lemon Pepper

Directions:

Preheat oven to 400 degrees Fahrenheit.

Take salmon filets and cut 3  shallow slits in each filet. Stuff the slits in the salmon with the chopped basil. Then drizzle or spray olive oil on each filet (I used my Misto) and top with some Lemon Pepper and 2-3 Lemon slices.

Place each salmon filet in the center of a piece of parchment paper and wrap the parchment paper over the filet so that it is like a burrito. Place each wrapped filet on a baking sheet.

Bake for approximately 20 minutes or until salmon becomes flaky!

Makes 8 mini donuts

Donuts:

– 1 cup old fashioned oats

– 3/4 cup pumpkin puree

– 1/2 cup unsweetened vanilla almond milk

– 2 tsp Baking Powder

– 1/2-1 tsp pumpkin pie spice

-1/2 tsp vanilla extract

–  1/4 cup coconut sugar

Frosting:

– 1 scoop cinnamon roll casein protein (could also use vanilla with cinnamon added)

– 1/2 cup NF Greek Yogurt

– 3/4 cup almond milk

Preheat oven to 350F. Spray donut pan with non-stick spray. Blend all the donut ingredients together until smooth. Pour mixture into donut pan and bake for 10-15 mins until donuts bounce back to touch and start to pull away from donut pan.

While donuts are baking blend together frosting. Top donuts with frosting and sprinkles if desired.

NOTE: Don’t have casein? Use whey protein. Just decrease the liquid amount.