Rosemary Roasted Delicata Squash

My sister (who went Paleo and is killing it), bought some delicata squash at a local farmer’s market with my parents in Iowa…I had never heard of it, but she said it was amazing. Therefore, I had to try, I love veggies and am obsessed with trying new things. In all honesty, it was in with the pumpkins, so I think I thought initially it was a decorative gourd, haha.

I looked for a quick easy recipe to try it out, and this recipe is the one I used from White on Rice Couple.

Favorite things about this new squash: 1) it’s smaller, so much easier to cut through when raw, 2) the skin gets soft with roasting so no need to peel (yay more nutrients!), 3) tastes a little less starchy, 4) versatile, and 5) bright color πŸ™‚

I highly recommend you buy a couple and give it a go!photo 1 (16)photo 2 (17)photo 3 (11)photo 4 (5)

Cinnamon Roasted Carrots

I used to hate cooked carrots. I thought they were disgusting (I’m thinking the pot roast, mushy kind here).

About 2 years ago, when Seth was out at sea for extended periods of time, I went on a little vegetable roasting binge, roasting anything and everything I had, at any given moment. One of the random roasts was baby carrots, with a little oil, kosher salt/pepp, because carrots were the only vegetable I had left that week. They were to-die-for! They quickly became my go-to vegetable dish on a weeknight, because it takes very little time or effort.

Then on a whim, I decided to make them the same way, but sprinkle with cinnamon…EEEEKKK! So good. I’ve made them for several friends and my mom, and each time, everyone raves about them. 5 simple ingredients, plus they help your peepers!

Cinnamon Roasted Carrots

  • Carrots (baby, cut large, whatever)
  • Oil of your choice
  • Kosher salt
  • Pepp
  • Cinnamon

Carrots are not as spongy as other vegetables, so it takes very little oil. Sprinkle with the spices, toss and then roast at 425 degrees for 15 minutes, or until they get to your preferred done-ness.

Voila!

Baked Apples

One of the reasons I love this time of year (I used to call it Fall, but I’m not feeling the Fall love this year in San Diego), are the root vegetables and crisp apples. I look forward to being in the kitchen more, roasting vegetables, and finding healthy alternatives to baked desserts that are a little more quick (like apple crisp, pies, etc.).

Concoctions like this often come from, “oh these are getting soft, better use them before they spoil,” or “what needs to be used first.” Sunday, it was apples. I had six Gala apples that were not as crisp as they were initially, and needed to be used. I decided to bake them and see what I ended up with.

Baked Apples

  • 6 (organic) Gala apples
  • Cinnamon
  • Ground cloves
  • Butter pats (I use Organic Valley salted, pastured)
  • Kosher salt

I put 4 pats of butter in the bottom of a pyrex 8×8 dish and popped it in the oven to melt the butter. I took it back out and layered apples, cinnamon, ground cloves, butter pats, and kosher salt, until the pan was full:

I cooked them for about 30 minutes at 350 degrees, but cook them until the apples have the texture you prefer. Mine weren’t crisp, but they weren’t mushy either. The butter had formed to a thick rich sauce, that was bubbly:

I loved them (in part because the house smelled wonderful), they reheated so well, and with no added sugar. The options here are endless-I thought about adding bacon, cheese, onion, sage, on and on πŸ™‚

Pumpkin Spice Latte

Fall is my favorite season, each year I look forward to boots, hoodies, and warm drinks.

One of my favorite warm drinks is the pumpkin spice latte (I love pumpkin anything), however, I get hung up on the ingredients in their latte, not to mention what it does to my blood sugar:

I decided to try making my own at home, and it was fantastic with no blood sugar spike (it also helped me feel a bit more Fall-ish drinking out of my Yosemite mug, since it was about 85 degrees outside-boo!).

Pumpkin Spice Latte

  • Pumpkin coffee of your choice
  • Organic Valley milk (I prefer whole, but they were out last time)
  • Cinnamon
  • Cloves
  • Stevia in the raw

Pretty simple, brew the coffee, add the ingredients to your liking, stir and enjoy! You could easily change the spices, coffee, and cream/milk you use, to tailor it to your taste preferences (heck, drop in a chai tea bag!) πŸ™‚

My version has about 30 calories, Strabucks version has about 380.