parsnip fries- thanksgiving surprise!

Hi! 

This recipe is delicious. So easy too. I got it from ohsheglows.com but modified it to have coconut oil, and I cooked it for less time. This would be a great thanksgiving addition. Can you imagine?! Toppling on cranberry sauce? YUM.

Here goes....

ingredients (I just made up how much should be in there...)
1 tbsp coconut oil
1 parsnip
1 tbsp almond butter (mine was crunchy!)

directions
preheat oven to 400
1. melt coconut oil
2. pour in bowl with almond butter, mix
3. cut up parsnips into sweet potato fry size
4. cover the parsnips with the almond butter/coconut oil mix (with your hands)
5. place on cookie sheet
5. lick your fingers!
6. place in oven for 25 min or until brown

Winter comfort food (quinoa, coconut, squash....)

Hi! I am finishing up my second week of my 4th quarter of nursing school. I already feel my neck/upper back getting tight from the stress! I need to start yoga again.... tomorrow is my goal! After just a handful of poses tonight I already feel better.

My neighbor from Minnesota told me about this recipe, and I have had it four times this week because it makes such big batches and is delicious! And it is getting cold...

This is just the coconut milk and squash

Ingredients: Yields 4 servings
2 cups of cubed butternut squash (I baked the squash for 45 min)
1 can of black beans (or cooked yourself)
1 cup quinoa
3/4 cup coconut milk (unsweetened)
1/4 onion (any kind, I chose red onion)
1 lime
herb of your choice (thyme, parsley) *preferably fresh instead of dried

Directions:
*have beans already made
1) cook quinoa in water
2) start sautéing onion for 5 min (in small amount of water instead of oil)
3) add coconut milk, squash, beans, and herb (cook at a medium temp until hot)
Avoid having the coconut milk bubble
4) Squirt on lime juice
5) Pour over quinoa

Feel free to add greens if you'd like. Some ideas: collard, kale, spinach

Will keep for 4 days.

meals for the week

simple anti-inflammatory soup

                   

ingredients     serves 3

                                                         10 crimini mushrooms
5 leaves bok choy
juice from 2 lemons
1/2 cup coconut milk
2 green onions
1 tbsp sesame oil
pepper
1/2 clove garlic
1/2 cup of kelp noodles/rice noodles
3 cups water
1/2 tsp nama shoyu/soy sauce

optional: 1 tbsp dired wakame seaweed
sesame sticks to sprinkle on top

directions:
1. start heating up water in pot
2. add garlic and sesame oil for 3 min
3. add bok choy, mushrooms and coconut milk, cook for 5 min
4. add green onions, kelp noodles and nama shoyu, cok for 3 min
5. add lemon juice and pepper
6. DONE!
(If using wakame, pour soup over wakame to rehydrate)