This recipe caught my eye as I was flipping from web page to web page. The creaminess reminds me of foods my mom used to make for me as a kid. Of course, those foods weren’t as good for me as this one is. Its full of wonderful vitamins and minerals because it’s loaded with veggies.
1 head of broccoli, cut into florets
¼ cup walnuts
1 cup butternut squash, diced
¼ cup cashews, soaked for at least 1 hour
1 teaspoon fresh lemon juice
¼ cup water
½–1 teaspoon fine-ground sea salt
2 teaspoons coconut oil
Preheat oven to 350 degrees.
Soak cashews for 1 to 2 hours in a bowl filled with pure water, then drain. I know it is tempting to leave this step out, but don’t. It is important to the taste and texture. I usually soak them overnight or put them in water at breakfast and then they are set for dinner time.
Scatter walnuts on parchment-lined baking sheet and sprinkle with a pinch or two of salt. Toast walnuts for 5 to 7 minutes. Remove from oven, give them a rough chop and set aside.
While walnuts toast, steam butternut squash cubes for 7 to 10 minutes, or until soft and a fork can easily pierce a cube. Save steamer set up with water for broccoli.
Blend together butternut squash, cashews, lemon juice, water, sea salt, and coconut oil until super smooth. Set aside.
Cut florets from your head of broccoli. Steam broccoli for 3–5 minutes until vibrant green.
Rinse out your steamer pot and transfer florets to the pot and heat to medium-high.
Add sauce and stir together until warm, about 3 to 5 minutes.
When we decide what we are fixing for dinner, many of us first think of what bread, pasta, or rice to center the meal around. Forget the pasta! Center your meal around protein instead! Protein is a necessary component to a healthy diet. It’s packed with the building blocks your body needs to repair, recover, and build itself strong. This delightful meal is centered around the roast. Before it is even cooked, it looks grand (as you can see). A side salad served alongside this roast is all that’s needed to complete the meal.
4 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
½ teaspoon pepper
1 beef tri-tip roast (2 to 3 pounds)
4½ teaspoons olive oil
Red onion, cut into 1-inch pieces
2 medium yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch slices
Preheat oven to 425°.
Combine the garlic, rosemary, salt, and pepper; set aside 4 teaspoons of this mixture.
Rub the remaining mixture over roast and place in a shallow roasting pan.
In a small bowl, whisk reserved herb mixture with oil.
In a large resealable plastic bag, combine the red onion, carrots, yellow peppers and sweet onion; add oil mixture. Seal bag and toss to coat.
Arrange vegetables around roast. Add fresh parsley and a bay leaf to pan.
Bake uncovered at for 30 to 60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium 160°; well-done 170°).
Transfer roast and vegetables to a warm serving platter. Let stand for 10-15 minutes before slicing.
This is one of my favorite ways to prepare vegetables, especially frozen. my favorite is a mix of carrots, cauliflower, and broccoli. The low slow heat caramelizes the veggies, and leaves them melt in your mouth tasty. Way better than steaming! 🙂
Bag of frozen veggies
Salt and Pepper.
Preheat the oven to 350 degrees.
Spread out frozen veggies in a baking pan, drizzle with olive oil and salt and pepper to taste.
After 30 minutes flip the veggies over with a spatula, then cook another 15-30 minutes to the desired degree of done.