Roasted Butternut Squash w/ Spinach, Beans & Barley

 A life uncomplicated. That is the way to live. Tonight's dinner was a perfect example of simplicity and elegance. At least I see it that way ! Colorful, tasty and extremely satisfying. This is a wonderful complete meal including lots of protein from the beans & barley, as well as tons of fiber. The butternut squash with its sweet roasted flavor gives life and warmth to the dish while adding its benefits of iron, potassium and vitamin C. Add spinach, some avocado, a touch of rosemary and thyme, and this has rounded out nicely without breaking the bank either. These simple easy dishes are so many times overlooked. 

Roasted Butternut Squash w/ Spinach, Beans & Barley

Ingredients

• 1 butternut squash, cubed
• 1 cup pearl barley
• 1 can (15oz.) cannellini beans
• two handfuls of fresh spinach
• 1/2  teaspoon rosemary, chopped
• 1/2 teaspoon thyme
• avocado, diced
• Himalayan salt & cracked pepper to taste

Preheat oven to 400 degrees F.

Cook your barley according to directions, will take apprx. 45 min. 

While your barley is simmering, prepare your butternut squash by cubing into 1 inch pieces. Place on roasting pan lined with parchment paper, silpat or lightly greased. Lightly brush the squash with olive oil and sprinkle with the rosemary, thyme and salt. Cook in oven for 25-30 min, turning once. When be ready when fork pierces easily.

In a medium size pot, add your beans and spinach, and cook over medium heat until beans are warmed and spinach has wilted.

Once everything is ready, serve with diced avocado and season to taste with salt & pepper. 

Serves 2 -3.

Enjoy the simples !

Avocado & Cucumber Soup

I love to slice and dice my food without too much preparation. This is just that with lots of flavor. The cool sensation of cucumber combined with the creaminess of avocado makes for a wonderfully refreshing cold soup. This is also a great base for a guacamole dip, minus the water and cumin. Adding cucumber in with the avocado is a great way to reduce some of the fat and calories in the traditional avocado mixture without losing any flavor, especially if you like to eat a lot of it! Also this will work as a dip for veggies, chips, a spread on sandwiches, a salad dressing and great on raw noodles, like zucchini and carrots. Lot's of ways to use this recipe with minor changes of water amount, use less for a thicker base or more for a thinner base. This is so very simple to make too. Let's get started...

Avocado & Cucumber Soup

Ingredients

• 1/2 cup water
• 1 medium avocado
• 1 cucumber (with or without the skin)
• 1 teaspoon cumin
• 1 clove garlic
• 1/2 squeezed lemon
• dash of himalayan salt

Cut cucumber into small pieces and place all ingredients in blender or food processor. Blend until creamy.

Serve with diced tomatoes, red onions and cilantro if you like. You could even top with julienned carrots, diced colorful bell peppers, etc...most veggies will make a nice garnish and taste well with this dish while also adding some texture. 

This is two small servings or one large serving.

So very good and fresh! Enjoy...

Garden Salad 'Tacos'

Inspired by my Sun Kissed Tomato and Avocado dish I made yesterday after gardening, I decided to make Garden Salad 'Tacos' for lunch. I love eating fresh and raw in the summer and spring. These left me feeling satisfied and still able to get everything done that I needed to do. Something about eating living foods for a living body that energizes you. 

Ingredients

• grape tomatoes, halved 
• avocado, diced
• cucumber, julienned
• scallions, thinly sliced
• carrots, julienned
• hummus 
• cilantro, chop or leave as is like I did
• Himalayan salt & cracked pepper, to taste
• romaine hearts, washed and dried

Directions

Wash and dry romaine leaves. Start with your hummus and layer up. 

I myself can eat about four, five or six of these as a meal...very clean, refreshing and satisfying!

Enjoy!