You know when you have a lot of things on your agenda and then almost none of them get done? Well, that happened in my kitchen this week. I cooked two meals at home. Meal #1, grilled cheese sandwiches. I’m talking old school, none-to-exciting, plain ol’ grilled cheese. Don’t get me wrong, I like a grilled cheese, but it wasn’t blog worthy. Next week’s grilled goat cheese, on the other hand, is… Meal #2, I managed to bust out a super fast dinner – a squash pesto. This one was blog worthy.
Instead of offering a weekly meal plan with multiple prepared items, I have only one dinner option this week. Since meal plans are what We Eat For Real is all about, I’ve highlighted what is on my week’s meal horizon next week.
Remember when I said my food philosophy is 90/10 (90% clean/10% not so clean). I lied…well, sort of… This week was probably more like 90% processed and 10% clean. As I’ve said before, we do the best we can when eating out and doing life. We had several weeknight events that prohibited me from cooking. However, we got to enjoy the company of great friends, take care of errands, etc. I also said that we do life and don’t look back. So maybe I didn’t lie. Instead, it’s the ins and outs of trying to eat clean in a processed food world.
Oh, and on a side note, the “unclean” cupcake I ate from a local bakery this week was “To the d, to the e, to the l-i-c-i-o-u-s!”
Pumpkin Spice Latte Bites – Oh my goodness! These babies are heavenly, especially with a glass of milk or a latte (ideally a homemade pumpkin or chai tea latte). Warm, mix, roll, and refrigerate!
Quick Squash Pesto Pasta – So you only have 20 minutes to get a meal on the table? I’ve got the perfect meal!! Who needs pasta when you can create “squash pasta” that is this yummy? Just a few simple ingredients come together quickly for an incredibly tasty meal.
ON THE HORIZON
Squash and Ricotta Bake
(Adapted from Jamie Oliver)
Kale, Sausage, & Ricotta Pasta with Organic Bagged Salad with Honey Lemon Vinaigrette
(Adapted from Baked Bree)
Kale Pesto with Zoodles and Ricotta
(Adapted from Heather Christo)
Roasted Beet, Kale & Goat Cheese “Grilled Cheese” Sandwiches Organic Bagged Salad
(Adapted from BS’ in the Kitchen)
Hope something makes your belly smile…
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Pumpkin Spice Latte Bites
Adapted from The Big Man’s World
1 3/4 c. oat flour (grind old fashioned oats in blender or food processor until flour consistency)
1/4 c. coconut flour (alternatives: almond or extra oat flour)
2 T. organic coconut palm sugar
1 T. pumpkin pie spice
1/2 c. canned organic pumpkin
1 t. organic vanilla extract
1/4 c. creamy nut butter (I like creamy salted almond butter)
1/4 c. honey
1 T. + organic milk (alternative: almond milk, coconut milk)
Coating: cinnamon and organic coconut palm sugar
Directions: In a small bowl, stir together the oat flour, coconut flour, and pumpkin pie spice. In a heat safe container, warm the honey and nutter butter for 30 seconds in the microwave. Immediately stir to combine the honey and nut butter. Stir in the remaining wet ingredients: pumpkin, vanilla, and milk. Add the dry ingredients to the wet and stir until combined to create a dough-like consistency. Adjust with extra coconut flour and/or or milk as needed. In the previously used dry ingredients bowl, add several dashes of cinnamon and some coconut palm sugar (coating for the balls). Use a tablespoon to scoop out mounds of dough and roll in the palm of your hands to form balls. Roll several balls at a time around in the cinnamon/palm sugar bowl to create a coating. Refrigerate and/or freeze the balls until ready to eat. I prefer them refrigerated, but some like them frozen.
Regardless of your preferred temperature, the whole experience is amplified with a glass of cold milk or a latte.
Quick Squash Pesto Pasta
Adapted from Cook Eat Paleo
Several organic yellow squash (alternative: organic zucchini)
1-2 T. olive oil
1 c. organic cherry tomatoes
3 T. your favorite pesto
sea salt/freshly ground black pepper
fresh basil for garnish
Parmesan cheese, good quality (topping)
Directions: Use a spiralizer to make the squash noodles (aka: zoodles). Warm a large skillet to medium heat. Add olive oil to coat the pan and then add the zoodles. Toss the zoodles with tongs to evenly heat. When warm, remove from the heat and immediately add the pesto. Toss the zoodles to evenly coat with the pesto. Add the cherry tomatoes and toss a bit more. Season with salt/pepper to taste. Plate with some freshly chopped basil, parmesan cheese, and a final drizzle of olive oil.
Tips: Pesto should not be cooked by a direct heat source. Instead, warm the pasta, coaxes the pesto to slowly “melt” and evenly coat each strand.