Fall is here and so are the seasonal produce! Are you a little intimidated by cooking with those big beautiful squashes? You shouldn’t be. Once you know what they are and how yummy these guys can be, you’ll be making your weekly meal plan all season with them!
Most squash are delicious if you have time to roast them and let the natural sugars caramelize. Depending on size of the pieces you cook, most are good to roast around 400 degrees for 45 minutes.
Splitting them open and scooping the seeds out is the hardest part, so if you want to skip that part just cook them in a pressure cooker! Simply pierce the squash with knife holes and set it and forget it. A good start time would be 15 minutes for a 3 pound squash, then add a few minutes for every pound after that. You’ll be able to cut and scrape out the insides with ease.
In this article we break down some of the different winter squashes you can cook with, along with CK Recipes to get you started. And great news—most winter squash are interchangeable, so feel free to substitute them out in the different recipes. Experiment with a new one you’ve never tried before!
Got some other ideas for us? Post them in the comments below! We’d love to hear how you use your winter squashes!
“Success is the product of daily habits—not once-in-a-lifetime transformations…it doesn’t matter how successful or unsuccessful you are right now. What matters is whether your habits are putting you on the path toward success. You should be far more concerned with your current trajectory than your current results.” —James Clear, Atomic Habits
At Clean Kitchen, we firmly believe that most things are not left up to chance, and if you want true change you have to take action. This is why we created the Clean Kitchen 12 Week Challenge—to help you learn the daily habits and actions it takes to create a healthy life, not just for weight loss.
Clean Kitchen is not a program with the goal of losing the most weight or strict macro-counting. We are a program that teaches small, daily changes can add up to big results.
Our goal is to change your way of thinking, acting, and planning on a daily basis. We teach people how to eat for life—and real life is not weighing food on a scale or counting macros or points.
So if you are reading this thinking you want to enroll in our 12 Week Program to lose a bunch a weight by some drastic meal plan or strict system, just to gain it all back after your are finished, this is not the program for you. We want clients who are committed to a true brain re-train.
Clean Kitchen is a journey unlike anything you have experienced. So come with an open mind and willingness to be a beginner. Whether you need to shed a bunch of pounds or if you have specific body composition goals, the path all starts with the foundational habits and whether or not you can be consistent at those habits. The “level” of your habits all depends on what you are capable of doing (right now) and your goal.
But let’s get to the real reason you clicked this link—the food.
Honey Balsamic Brussels Sprouts is a recipe I can not take full credit for! I found a similar recipe a while back, but of course changed up a few things to make it more inline with the CK-way and how we coach our clients to cook in the Clean Kitchen 12 Week Challenge. It is also a perfect recipe to use some of the J. Olive Co. Balsamic Vinegars! This recipe is featured as apart of our Christmas Dinner Giveaway with Corner Market!
2 pounds Brussels sprouts, trimmed and halved
6-8 cloves garlic, thinly sliced
Grated parmesan cheese for topping
1/4 cup extra-virgin olive oil
Kosher salt to taste
ground pepper to taste
3/4 cup white balsamic vinegar — or any of the J. Olive Co. White Balsamic Vinegars
2 tbs honey (if using J. Olive Co. Balsamic, cut honey by half)
1/2 tsp Red pepper flakes
Preheat the oven to 400 degrees F.
Trim and halve brussels sprouts.
Toss the brussels sprouts with oil in a mixing bowl; season with salt and pepper.
Spread brussels sprouts out on baking pan in an even layer. I like to lay flat side down.
Roast brussels sprouts about 35 minutes, until tender and a few burnt edges.
Meanwhile, combine the vinegar and honey in the saucepan and whisk until
Combine in a sauce pan, white balsamic, red pepper flakes, and honey.
Simmer over medium-high heat, whisking occasionally, until slightly syrupy, about 10 minutes or less.
Remove from the heat and let cool. The balsamic will thicken as it cools down.
Transfer the Brussels sprouts to a platter; drizzle the Honey Balsamic on top and sprinkle with parmesan cheese.
Drinking vinegar mixed in water has long been used to help aid in digestion. For me personally, I know if I eat a big meal that doesn’t agree with me I can drink a little vinegar tonic and it helps my system.
I started thinking about this idea because I like to drink an Apple Cider Vinegar Tea occasionally. ACV is known for it’s health benefits, but did you know that other fruit based vinegars are just as beneficial? Mixing J. Olive Co White balsamics and water are very popular with clients, but why not the darks too?!
Let’s holiday this up and get cozy! It taste and smells like Apple Cider! You could even substitute the maple out for other J. Olive Co. Balsamics!
Healthy Halloween Treats for kidHalloween parties can be super simple and super cute! We know this season is full of temptation—snacking on candy every other minute. Even if you do not have the will power of a saint, you can still do damage control with throwing in a few “healthier” options when it comes to celebrating the holiday. And we want to show you how!
My family and I are starting a new tradition, Christmas Eve Brunch, and I think it is a fantastic idea! And though we will have some not-so-CK-food items, there is still a way to sneak some CK Recipes in there that are just as tasty! So if you are trying to lessen the damage done by the holidays without sacrificing taste, here are some ideas you can use for your Christmas morning breakfast — or brunch! Find more brunch ideas in Clean Kitchen: The Cookbook!
My mother is accredited with this beautiful creation! Its a fruit pizza recipe re-vamp! Having just completed the Clean Kitchen 12 Week Challenge herself, she took on re-vamping a cookie recipe to make a fruit pizza for a holiday party. It was fantastic and beautiful! Even the kids gobbled this one up. We did make some tweaks to her cookie recipe by replacing 1.5 cups of almond flour with oat flour to cut down on some of the fat. If you only have almond flour, then by all means just use that. Let us know how yours turns out!
By Lorraine Siders
2 tbs coconut oil
2 tsp vanilla extract
1/4 cup honey
1 1/2 cup oat flour
1 cup almond flour
1/2 tsp baking soda
1/8 tsp salt
Icing ingredients – mix together and set aside.
1 (8 oz) pkg Greek Yogurt Cream Cheese, softened
About 1/4 cup of granulated Truvia sugar substitute
1/2 tsp vanilla extract
1-2 teaspoons of lemon or lime juice
fresh mint to garnish
Preheat oven to 325 degrees
Line a pizza pan with parchment paper.
In a medium bowl, beat egg until frothy, add coconut oil, honey, and vanilla. Mix well.
Add baking soda, oat and almond flour and mix until combined.
Take the dough and flatten it with your hands on the parchment paper lined pizza pan. The dough was a little sticky, just do your best. It is going to be covered with icing and fruit anyway!
I then used a large round drinking glass to cut out the inner ring. Added the inner ring portion back into the newly shaped “wreath” on all sides.
Bake for 15-18 minutes or until the bottom of the cookies are golden brown.
Cool completely before adding your cream cheese icing mixture.
Arrange fruit on top of your cream cheese mixture. We used strawberry, blackberries, blueberries, raspberries and kiwi. Add fresh mint to garnish.