Eat This. It's Good!
Author Archives: Eat This. It's Good!

Delicata Dessert

This dessert is super easy and so delicious. It's perfect for the fall and winter!

Delicata Dessert

by Coach Nancy

  • 1 Delicata squash
  • 2 tablespoons coconut oil
  • Cinnamon, to taste
  • 2 tablespoons pecans, chopped
  • 1 tablespoons shredded coconut, unsweetened

Cut Delicata squash in half and remove the seeds. Cut the squash into small bite size chunks. Don't worry about the skin, you can eat it, plus it will make this dessert look even more amazing.

Put the squash in a baking dish. Melt the coconut oil and then drizzle over the squash. Sprinkle with cinnamon. Bake at 375 degrees for 30-40 minutes or until the squash is soft and tender when poked with a fork.

In the meantime, roast the pecan pieces over medium heat until slightly browned. Always stir these little gems as they will burn easily.

When the squash is done, take it out of the oven and split up into bowls. Sprinkle the pecans and shredded coconut over the squash and enjoy!

Brussels Sprouts & Mushrooms with Fried Eggs

With a busy holiday weekend coming up, a special breakfast might be already in the works with family visiting. This is a great recipe to spruce up a holiday brunch. Not having family or friends visiting? I wouldn't let that stop you from making a meal that makes you feel like you are on vacation.

Brussels Sprouts & Mushrooms with Fried Eggs

by Coach Nancy

  • 2 tablespoons coconut oil
  • 1/2 cup chopped onion
  • 4 cups Brussels sprouts, halved
  • 1 pint baby bella mushrooms, smaller ones halved and larger ones quartered
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 3 tablespoons vegetable stock or water
  • 4 eggs, or more if desired
  • 1/4 cup walnuts, toasted and coarsely chopped

In a saute pan over medium heat, add coconut oil, onion, and Brussels sprouts and cook for 5 minutes. Add mushrooms, salt, and pepper and cook for 12 more minutes, stirring frequently.

Meanwhile, toast the walnuts in a dry skillet over medium heat on another burner for 3 to 5 minutes. Stir frequently, until golden and fragrant. Remove from pan and allow to cool. Once cool enough to handle, coarsely chop, then set aside.

Add the minced garlic to the Brussels sprouts and mushroom mixture. Cook for 30 seconds longer, then add the vegetable stock. Cook for 3 minutes or until the stock has evaporated.

Form four spaces between the vegetables. Add an egg to each space. Reduce heat to low and cook for 5 to 8 minutes or until the eggs are cooked through. Remove from heat.

Sprinkle walnuts over the dish and serve. Enjoy!

Get Fit NH’s Fall Beef Stew

Get Fit NH's Fall Beef Stew

by Coach Nancy

I love this recipe because it brings all the beauty of fall and its colors to the stove. It also makes the kitchen smell fantastic. You'll hardly be able to wait to eat it once you smell it cooking!

  • 2 pounds stew meat
  • 32 oz beef stock
  • 2 large carrots, choppe
  • 1 medium onion, chopped
  • 2 cups Brussels sprouts, cut into halves
  • 1 large sweet potato, chopped
  • 2 tablespoons Adobo seasoning (it's a mix of garlic, onion, pepper, oregano, bay, turmeric, and sea salt)

Place all ingredients in a large pot and cook on low for 2 to 3 hours. Better yet, place all ingredients in a crock pot in the order they are listed and cook on low for 8 hours. Yummy!

 

Sweet Potato, Kale & Chicken Patties

Sweet Potato, Kale & Chicken Patties
Recipe Type: Main Dishes
Author: Coach Nancy
These yummy patties can be eaten hot or cold, as a snack or as part of a meal, and are great on the go! You can also add chili powder to give it a little kick. Shout out to rockstar Marcy for sharing this recipe!
Ingredients
  • 1 pound bag kale, chopped finely
  • 2 green onions, chopped
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 2 teaspoons paprika
  • 2 tablespoons rosemary, fresh or dried
  • 1-2 sweet potatoes, peeled
  • 1-3 pounds ground chicken
  • 2 eggs
  • 4 tablespoons coconut flour
  • Coconut oil
Instructions
  1. Chop kale in a food processer.
  2. Heat coconut oil in a pan and add green onion, kale, salt, garlic, paprika, and rosemary. Cook for a few minutes until kale is soft.
  3. While that is cooking, microwave the sweet potatoes until soft, about 10 minutes. Then chop the sweet potato into small cubes.
  4. Add kale mixture, sweet potatoes, ground chicken, eggs, and coconut flour to a large bowl.
  5. Once cooled enough to handle, mix everything together with hands until well combined.
  6. Form mixture into patties.
  7. Heat coconut oil in a pan and add patties to the pan. Cook about 5 or 6 minutes on each side until golden brown and cooked all the way through.
  8. OR, spray muffin tins with coconut oil and fill each with mixture. Bake at 350 degrees for 30 minutes.

 

 

Sriracha Deviled Eggs

Save

 

Sriracha Deviled Eggs
Recipe Type: Appetizer
Author: Coach Nancy
Even though this recipe doesn’t have pumpkin in it, it’s still a fun recipe for fall and Halloween! The Sriracha sauce gives the filling an orange hue. I sprinkled them with paprika and added a green onion stem. Super cute but my kids don’t allow these cute pumpkins to last long.
Ingredients
  • 12 hard boiled eggs
  • ½ cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 -2 teaspoons Sriracha sauce
  • ½ teaspoon sea salt
  • 1 green onion, green part only for garnish
  • Paprika, if desired
Instructions
  1. Peel eggs and cut the eggs in half, then remove the yolks.
  2. Place the yolks in a bowl.
  3. Add mayonnaise, mustard, and sea salt and mash with a fork to combine.
  4. Add in the Sriracha sauce to taste.
  5. Fill the eggs whites with the yolk mixture; you can pipe the filling in or use a spoon.
  6. Sprinkle each with paprika and add a green onion stem

Pumpkin Custard

Pumpkin Custard
Author: Coach Nancy
This is all the greatness of a pumpkin pie but without the crust!
Ingredients
  • 1 cup canned pumpkin puree
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • pinch of sea salt
  • 2 pinches of grated nutmeg
  • 2 organic eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Set a pot of water on to boil (enough water to fill the baking pan as directed below).
  3. Combine pumpkin and all spices in one bowl.
  4. In a smaller bowl, beat the eggs lightly then whisk in the vanilla and coconut milk.
  5. Whisk the egg mixture into the pumpkin mixture until well combined.
  6. Pour the custard into six ½-cup ramekins.
  7. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins.
  8. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.
  9. Serve warm or chilled.

 

 

Pumpkin Shepherd’s Pie

Pumpkin Shepherds Pie
Recipe Type: Main Dishes
Author: Coach Nancy
The recipe is sent in by rock star Sara. Sara plans each week’s meals. When I saw this recipe on her plan, I just needed to know the recipe. Here’s what Sara said: “The pumpkin shepherd’s pie is yummy–it’s adapted from The Fresh 20 cookbook. Jason and I (and the kids) get a good dinner plus a good sized lunch out of it.”
Ingredients
  • 1 tablespoon coconut oil
  • ½ medium onion, rough chopped
  • 3 garlic cloves, minced
  • 1 inch piece of ginger, grated
  • 2 medium carrots, peeled and chopped
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 1 lb ground turkey or ground beef
  • 2 cups baby spinach
  • 3 large egg whites
  • 2 cups roasted pumpkin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350.
  2. Heat oil in medium skillet over medium-high heat.
  3. Add onion, garlic, ginger, and carrots, and sauté until slightly browned, about 5 minutes.
  4. Season with cumin, salt, pepper, and paprika.
  5. Add meat and brown.
  6. Toss in baby spinach to wilt, and transfer to a greased 8×8 inch baking dish.
  7. Using a handheld mixer, whisk egg whites in a large bowl until stiff.
  8. In a medium bowl, combine the pumpkin with the cayenne and salt.
  9. Fold the egg whites into the pumpkin, then spread the topping over the filling.
  10. Bake for 20 minutes until golden on top.
Notes
*Chef Sara’s notes: I made the topping with the eggs the first time, but haven’t since. They make it nice and light and fluffy on top, but even without them it still tastes good. Also, I use various types of winter squash in place of the pumpkin all the time, and I probably use closer to 3 cups.

 

Pumpkin Pie Shake

Pumpkin Pie Shake
Recipe Type: Smoothies
Author: Coach Nancy
I’m falling for food! Fall is my all-time favorite time of year. I love the smell of freshly cut wood, woodstoves, the leaf colors, the cool mornings, but most of all, I love fall foods. What can beat an apple freshly picked from the tree, a hot bowl of soup after raking leaves, or the taste of pumpkin pie? Yes, pumpkin pie. Here’s a quick recipe for you to enjoy a healthy version of pie.
Ingredients
  • 3 tablespoons pumpkin
  • 1 scoop of vanilla UMP protein powder
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup of ice
  • 8-10 ounces of water
  • 1 teaspoon vanilla extract
  • 1 tablespoon whipping cream
Instructions
  1. Put ingredients in a blender and mix until smooth.
  2. Pour into a glass.
  3. Top with whipped cream and a sprinkling of pumpkin pie spice.
  4. Enjoy!

 

 

Taco Stuffed Squash & Spanish Cauliflower Rice

Taco Stuffed Summer Squash Boats
Recipe Type: Main Dishes
Author: Coach Nancy
Sara from Epsom sent the recipe along to me and it was fabulous! Try it with the Spanish Cauliflower Rice below for a Mexican inspired meal.
Ingredients
  • 4 medium summer squash, cut in half lengthwise
  • 1 pound cooked chicken
  • 2 cups spinach
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ½ onion, chopped fine
  • ½ green pepper, chopped fine
  • 4 ounce can tomato sauce
  • ¼ cup water
  • ½ cup scallions or cilantro for topping
  • ½ cup salsa
Instructions
  1. Preheat oven to 400 degrees.
  2. On bottom of large baking dish, arrange squash face up.
  3. In a pan, add chicken, spinach, spices, onion, pepper, tomato sauce, and water, and stir to combine. Simmer 5-10 minutes.
  4. Fill each squash boat with chicken mixture. Cover with foil and bake 45 minutes or until squash is soft.
  5. Garnish and serve with salsa.

 

Spanish Cauliflower Rice
Recipe Type: Side Dishes
Author: Coach Nancy
Kirk from Concord sent me this recipe and it pairs perfectly with the Taco Stuffed Summer Squash Boats.
Ingredients
  • 4 cups “riced” cauliflower
  • 1 teaspoon coconut oil
  • ½ medium onion, finely diced
  • 2 medium plum tomatoes, diced small
  • 1 jalapeno, seeds & membrane removed, minced (or jarred jalapenos)
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Chopped cilantro
Instructions
  1. Heat the oil in a large skillet over medium high heat. When hot, add the onions and jalapeno and sauté until just tender, about 2-3 minutes.
  2. Add the cumin, paprika and cayenne pepper, and cook until fragrant, about 2 minutes.
  3. Add the garlic, tomatoes, and cauliflower, and sauté until the cauliflower is just tender, about 2 minutes.
  4. Add the tomato paste, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through.
  5. Garnish with chopped cilantro.

Save

Egyptian Chicken Skewers with Dukkah Crust

Egyptian Chicken Skewers with Dukkah Crust
Recipe Type: Main Dishes
Author: Coach Nancy
I love to try foods from other countries. This chicken is fantastic. Out of this world. You’ve got to try this. Seriously.
Ingredients
  • 1 cup nuts (any combination of hazelnuts, almonds, pistachios, cashews, pine nuts, macadamia nuts, etc)
  • 1/2 cup sesame seeds
  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1/4 cup olive oil
  • 24 chicken tenders
  • 24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)
Instructions
  1. Heat the oven to 350°F and arrange a rack in the middle.
  2. To make the Dukkah, toast the cup of nuts in one batch and the sesame, coriander, and cumin seeds in a separate batch. Let cool completely.
  3. Combine the nuts, seeds, sea salt, and black pepper in a food processor and pulse. The mixture may be fine or coarse, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. You can also use a mortar and pestle or spice grinder for this.
  4. For the chicken skewers, combine mustard and olive oil in a bowl and season with salt and freshly ground black pepper.
  5. Toss chicken in mustard mixture until well coated.
  6. Put Dukkah in a wide, shallow dish and mix thoroughly.
  7. Roll each tender in the Dukkah mix until well coated.
  8. Thread chicken tender onto a skewer.
  9. Place chicken skewers on a baking sheet and place in the oven.
  10. Bake until the meat is firm and the Dukkah crust is golden, about 25 to 30 minutes.