 |
| Roasted Butternut Squash with Caramelized Onions |
|
| Roasted Butternut Squash with Caramelized Onions
Ingredients:
½ package pre cut Squash from Costco (see pic below, left)
Olive Oil for drizzling
Nutmeg
Cinnamon
Pumpkin Pie Spice
2 packets Splenda/Truvia
Salt/Pepper to taste
Caramelized Onions
Preheat the oven to 375°F.
Empty half the carton of pre cut squash (roughly 3½ -4 cups) into a 2 ½ quart casserole dish.
Liberally drizzle with olive oil and season on top with nutmeg, cinnamon, pumpkin pie spice, sweetener and salt/pepper.
Drop sliced red onions throughout mixture (if you like them).
Toss to combine or use a silicone brush to distribute oil and spices over every piece of squash.
Cook for 20 minutes and stir mixture.
Then put back into oven for another 20-25 minutes until squash and onions caramelize getting just toasty looking on top.
Squash is delicious with or without caramelized onions.
|
 |
| Costco Pre Cut Squash |
|
|
 |
| Butternut Squash Fries |
|
| Butternut Squash Fries
Ingredients:
1/2 butternut squash
Olive oil cooking spray
Sea salt/pepper
Low sodium Chili Seasoning
Pumpkin Pie Spice
Butter Flavored cooking spray
Directions:
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash
Once squash is peeled and seed-free, slice it in half. Then cut it up into French-fry shapes.
Place a cooling rack (or any open wire rack) over a baking sheet, spray it with nonstick spray, and lay the squash on the rack (this will help make the fries crispier).
Spray squash slices with olive oil cooking spray, and then toss lightly with salt, pepper, Pumpkin Pie Spice and chili powder, to taste. **Be sure to salt your squash!!
Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.
Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, Sugar Free Syrup (yum!!) or however else you enjoy fries or sweet potato fries!
|
|
| Grilled Eggplant
1 medium eggplant
1/3 cup olive oil
1 tsp garlic powder
1 tsp basil
1/2 tsp seasoning salt
Slice eggplant into 1/4 inch pieces. Mix all ingredients in a small bowl. Coat eggplant with mixture until completely covered. Grill about 4-5 minutes on each side until tender.
|
 |
| Sweet Potato Protein Bread |
|
| Sweet Potato Protein Bread
Adapted from Jamie Eason’s Oh Baby Carrot Cake Bars
Non-fat no-stick butter spray (I used Pam)
1 cup oat flour
2 scoops vanilla whey protein (No carb, lo sugar, I use Dymatize)
2-3 heaping tsp cinnamon ( love cinnamon, probably used 3 big tsp’s)
½ tsp baking soda
¼ tsp salt
1/8 tsp ground nutmeg
1/4 tsp allspice
¼ tsp pumpkin pie spice
4 egg whites (or ¾ cup liquid egg whites)
¾ cup Splenda (plus 3 Truvia packets for thicker texture)
2 4 oz. jars Sweet Potato baby food (look for the product with the lowest sugar content)
1 4 oz. baby food jar of water
1 /4 cup oats (I added for texture, not so much for the carbs)
Preheat oven to 350 degrees.
Spray an 8 x 8 glass dish (or 5×9” bread loaf pan) with non-stick Pam butter spray.
In a large bowl, combine flour, protein, cinnamon, baking soda, salt, nutmeg and allspice.
In a medium bowl, mix egg whites, Splenda, water and baby food until well combined.
Add the wet ingredients to the flour mixture and mix well.
Finally, fold in the quick cooking oats (optional) and stir until just combined.
Pour batter into the glass dish and spread evenly. Bake 28 – 30 minutes or until a toothpick comes out clean.
Let cool and cut into 16 pieces – 4 x 4 (for 8” pan) or slices (bread loaf pan)
|
 |
| Peanut Brittle Frozen Protein Slushy |
|
| Peanut Brittle Protein Shake Shlushy
(derived from AZ Pro Physiques Peanut Brittle Shake)
Ingredients:
1/2 cup water
1 scoop vanilla protein
1 tbsp sugar-free, fat-free instant butterscotch dry pudding mix
1 tbsp natural Barney Butter CHUNKY (almond butter)
*Make sure to use chunky peanut butter because the peanuts add the perfect crunch to the frozen treat!!
Add 8 ice cubes and blend at high speed for 45 seconds
Once the blending is complete the shake will be VERY frothy. Put the shake in a rubbermade bowl that can be covered and freeze. When it’s frozen, it tastes just like a perfect peanut brittle frozen ice cream treat!!
I make mine at night and freeze. Then bring to work and place in a cooler in the fridge.
At 4pm my frozen treat is PERFECT to meet the “sweet tooth”cravings I get in the afternoon before quitting time!
|
|
|
