Real talk. When I first bought these little honey nut squashes, I called the baby butternut squash. So if you want to call them that too, no problem. To be technically correct, they are honey nut squash and they taste like butternut but a little sweeter. They are also a lot easier to manage and breakdown. Double win.
It has been a while friends and I am so sorry for that! The last couple months were filled with craziness from going on vacation, studying for a test, wedding plans, and serving my clients best! My blogging came last to all of those, but don't worry! I see a lot more recipes and posts coming your way!
These two recipes contain all of the best summer produce that California has to offer. Thanks to my CSA (community shared agriculture) both of these recipes were born. I get inspiration from all the organic produce that comes to my door every week and it makes it easy to show how amazing vegetables (and fruit) can be. It may just be me, but fresh vegetables straight from a small farm are the best! If you subscribe to any CSA's in your area, comment below with which ones you use! The best way to support these CSA's is to spread the word and share with others.
One thing I love about blogging is having a platform to spread education. Today I want to educate you all on something very important for our earth and environment. There are many things we can do as humans in this world to prevent climate change (yes Trump this is a thing) and one thing I try to focus on is reducing food waste. I like to use all fresh foods (less packaging) and I like to utilize every part of the food given to me. This dish I think shows that concept. I received golden beets in my CSA box and where many people might throw away the greens, I see it as an opportunity to get more greens in my day. One less thing being put into the trash, and one less bag of greens I need to supplement my CSA with. To inspire you to reduce food waste, I have some tips on how to do it below.
With Memorial Day coming up, this is a perfect side to bring to a BBQ. It is also perfect for summer meal prep. Cabbage is a cruciferous vegetable that can withhold marinating in a salad dressing without wilting and can actually get better with time. I had it three days in a row for lunch and it never got old. My favorite topping? Tuna! It was a perfect mix of lean protein, fiber, and healthy fats.
Health Benefits of Artichokes
Very high in antioxidants, rutin, quercetin, and gallic acid.
Have cardio protective properties by helping to decrease cholesterol from the compound, cynarin. Cynarin is seen to naturally lower cholesterol.
Artichokes are GAP diet approved and can help aid digestive health and decrease IBS.
Very high in fiber which aids in weight reduction.
I am obsessed with salads and you will start to notice this as the years go on. I usually love to highlight the vegetables that are in season because they tend to taste so much better raw. Here I am highlighting two different types of cabbage, purple and napa, and two different types of radish, watermelon and daikon. Ataulfo or "champagne" mango add a bright burst of sweetness that pairs well with the spicy dressing.
recipe (serves 4-5)
For the salad:
-2 ataulfo mango, cut into small cubes
-1/2 large head of napa cabbage, (~3 cups raw), roughly chopped
-1 small purple cabbage, (~2 cups raw), roughly chopped
-2 small daikon radish (~ 1/2 cup), diced
-1/2 large watermelon radish (~1/2 cup), diced
For the dressing:
-3 Tbsp. Trader Joe's yuzu hot sauce (or some kind of citrus + vinegar based hot sauce)
-juice of 1 large lime
-2 Tbsp. apple cider vinegar
-1/3 cup avocado oil or extra virgin olive oil
-dash of cayenne pepper
-1 Tbsp. coconut sugar
-Place all of the chopped vegetables and fruit into a large salad bowl.
-Mix all of the salad dressing ingredients into a jar and shake until fully combined.
-Dress the salad and let it marinate in the refrigerator for at least one hour.
MACROBALANCED TIP: This salad can be made and used in your weekly meal prep for 1-2 days. I love to use it as a base for my lunch salad. I make it complete by adding grilled chicken or tuna.
Nutrition Facts (per serving): 213 calories, 20 grams carb, 15 grams fat, and 1 gram protein.
Low Calorie Flavorings for Homemade Salad Dressings
I love to make my own salad dressings at home and there are items I love to add for flavors without many calories.
Comment below if you have any good ideas on how to make a low calorie dressing at home. I would love to hear your ideas.
Fall is in full effect (to be honest it is almost WINTER) and I love it! It's when my favorite carbs come into season and fill my plate with all their glory. What carbs you might ask? Winter squash! This includes and not limited to: acorn squash, butternut squash, delicata squash, and everyone's favorite, pumpkin! I wanted to a fun Asian flavor inspired squash for this dish because at that point I was loaded up on my pumpkin spice to my ears. Hope you like this side dish. Let me know what you pair it with in the comments below.