Recipes

[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS

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[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

Sides have always been my favorite thing when it comes to holiday dinners. I love mashed potatoes with mushroom gravy, warm flakey rolls and green bean casserole but only the one made with tinned french cut green beans. The thing with all of these sides is that they are super heavy and while tasty a bit beige and boring. [RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

In hopes of livening up the table this holiday season I have been working on a few colorful, tasty and festive side dishes. One of them happens to be a salad and I know what you are thinking who wants salad when there is tinned jellied cranberry sauce and that sweet potato casserole with the marshmallows. Hmmm maybe I did make salad seem just a little more appealing.  

The salad I am sharing with you today is colorful, filled with familiar holiday flavors and ingredients but is also fun and will impress your guests. It’s a combo of sweet squash, creamy tahini sauce, crisp fresh apple, crunchy nuts, peppery greens and a  tart and tangy lemon dressing. Basically the perfect combination of flavors and textures.  [RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

Roasted Delicata Squash Apple Walnut Salad With PEPPERGREENS
Yields 4
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Ingredients
  1. 1 Delicata Squash, washed, cut into rounds and seeds removed
  2. 1 box organicgirl PEPPERGREENS
  3. 1 Gala or Fuji Apple, thinly sliced
  4. 1/4-1/3 cup Walnuts
  5. 1/4 cup organicgirl Salad Love Lemon Agave
  6. Maple Tahini Sauce
  7. 1 tablespoon Lemon Juice
  8. 1 tablespoon Maple Syrup
  9. 3 tablespoons Tahini
  10. 1 teaspoon Dijon Mustard
  11. 3 tablespoons water
  12. Salt & Pepper, to taste
Instructions
  1. Pre-heat oven to 350F. Line a baking sheet with parchment paper and place the delicata squash rounds on the pan. Spray the squash with a light coating of coconut oil spray (optional) and season with salt and pepper. Place sheet pan in the oven and roast for 25-30 minutes; until the squash is cooked through. Allow to cool for 5-10 minutes on the baking sheet before adding to salad.
  2. While the squash is roasting make the tahini sauce my simply whisking everything together.
  3. Toast the walnuts in a dry pan over medium heat just until they start to get a little bit of color. Remove and allow to cool.
  4. To assemble: Divide the greens between four different plates, top with a few slices of apple and squash. Drizzle a tablespoon each of the lemon agave dressing and the tahini sauce over the salad. Crush a few walnuts between your fingers and sprinkle over the salad.
Notes
  1. Delicata squash skin is super tender so there is no need to remove it just give it a good wash.
  2. Feel free to serve this salad family style by placing the greens in a large bowl, top with apples, squash and walnuts and dress just before serving.
  3. Toss the apple slices with a bit of lemon juice to prevent browning.
Naturally Lindsay https://www.naturallylindsay.com/
[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

I’ll tell you this salad is so good that I have been making it all week and plan to make it part of my regular rotation. If you want to bulk this dish up a bit add some slices of BBQ tempeh to the top and you have a complete meal.

What side dishes will you be serving up this Thanksgiving? What are your favorites?

og logo good clean greens

 

Where to find organicgirl: Available nationwide, including Whole Foods, Fred Meyer, New Seasons and many neighborhood markets in Portland.

 

Disclosure: This post was created in collaboration with organicgirl. I am thrilled to be working on a three part series with organicgirl because frankly I have been obsessed with organicgirl for years.  

[RECIPE] Veggie Stir Fry with Ginger Peanut Butter Sauce Plus Mighty Nut Giveaway

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2015_10_26_MightyNutThe first time I visited a Thai restaurant and saw peanut sauce on the menu I turned up my nose. My only real exposure to peanut butter was big spoonfuls straight from the jar and fluffer nutter sandwiches. I couldn’t imagine peanut butter with savory flavors like soy sauce, garlic and chilies but the thing is it works. The peanut butter provides a super creamy and nutty flavor and lends itself well to a combination of sweet, salty, and pungent flavors. Ever since this first encounter I have been in love with peanut sauce.
2015_10_26_MightyNut10I find that the thing with my peanut sauce is that I am always trying out new combination of ingredients. For last nights dinner I went a bit heavy on the ginger and I used Mighty Nut Powdered Peanut Butter from Peanut Butter & Co. This powdered peanut butter has all the protein, fiber and delicious taste of your standard jar of peanut butter but without all the oil. You can add it to a sauce or smoothie as I have or you can simply mix it with water to create a creamy spread.

Ginger Peanut Sauce
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Ingredients
  1. 3/4 Cup Mighty Nut Original Peanut Butter
  2. 1/4 Cup Reduced Sodium Soy Sauce
  3. 1 Tablespoon Vegetarian Fish Sauce or Tamari
  4. 1" Grated Ginger
  5. 1 Minced Garlic Clove
  6. 2 Tablespoons Maple Syrup
  7. 1/2 Cup Water
  8. 1 Tablespoons Lime Juice
  9. Dash of Chili Flakes - to your liking
Instructions
  1. Put everything into the blender and blend until smooth! Adjust seasonings to your liking.
Naturally Lindsay https://www.naturallylindsay.com/
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One of my favorite things to combine peanut sauce with is broccoli and tofu but since my tofu expired almost a month ago I decided to swap meaty button mushrooms for the tofu. I simply sauteed up onions, mushrooms and broccoli and tossed with a bit of the ginger peanut sauce. The sauce thickened right up when heated creating a delicious, creamy and saucy stir fry. I served it up with brown rice, some shredded green cabbage for a little crunch and extra sauce on the side. This sauce would also be great tossed with some soba noodles or as the sauce for a kale salad. Enjoy!

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Disclosure: This post is sponsored by Fit Approach and Mighty Nut. I was provided with product, as well as compensation, for this post, but all thoughts, recipes and opinions are 100% my own.

[RECIPE] Pumpkin Pie Chia Pudding Ft. Coconut Dream

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Dream - Pumpkin Chia Pudding -1
I know we are in pumpkin mania season right now and I couldn’t resist creating a recipe to ad to the mix. The great thing about this recipe is that you can really customize it to your liking. Not into pumpkin? Leave it out and up you’ve got pumpkin spiced chia pudding. Simple, easy and perfect as a breakfast or place it in a fancy glass and you have a great dessert.

Pumpkin Chia Pudding
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Ingredients
  1. 1 Plain or Vanilla Coconut Dream® Yogurt
  2. 1/4 Cup Chia Seeds
  3. 2 Tablespoons Pumpkin Puree
  4. 1 Teaspoon Pumpkin Pie Spice
  5. 1/4 Cup Maple Syrup, divided
  6. 1/2 Apple, cut into match sticks
  7. Sprinkle of Cinnamon
Instructions
  1. In a bowl combine the yogurt, chia seeds, pumpkin puree, pumpkin pie spice and two tablespoons of maple syrup. Cover and place in the refrigerator for at least 20 minutes but you could do this the night before if you'd like.
  2. Top the chia pudding with maple syrup, apple sticks and a sprinkle of cinnamon.
Naturally Lindsay https://www.naturallylindsay.com/
Dream - Pumpkin Chia Pudding

Disclaimer: Thank you to Dream for providing me with the coconut yogurt used in this post. No compensation was received. I was not required to write a post.

RECIPE | Roasted Roots & Red Lentil Stew

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This past weekend we made a trip to the farmers market to do a bit of produce shopping for the week. I was excited to see all of the great Fall produce available and Edith was excited to pick things out and to pay for them herself (with mama and dada’s $). She ended up choosing a small purple top turnip, a rutabaga, two parsnips and a handful of carrots among other things. Since I hadn’t really planned any meals around these roots I decided why not roast them up. I had some red lentils and veggie broth on hand as well and thought it might make a really great stew – spoiler it did! 

Roasted Roots & Red Lentil Stew
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Ingredients
  1. 1 small rutabaga
  2. 1 small turnip
  3. 1 large carrot
  4. 1 large parsnip
  5. 1-2 teaspoons olive oil
  6. 2 cups red lentils
  7. 6 cups vegetable broth or water
  8. 2 bay leaves
  9. 1/2 teaspoon dried oregano
  10. 1/2 teaspoon dried thyme
Cashew Cream
  1. 3/4 cup filtered water
  2. 1.5 cups raw cashews
  3. 1-1.5 tablespoons lemon juice
  4. dash of salt
Instructions
  1. Preheat oven to 375F.
  2. Toss the root veggies with the olive oil and a dash of salt and pepper. Spread on to a parchment lined sheet pan and bake for 45-60 minutes, until veggies are tender.
  3. Pour the red lentils and water into a large pot and bring to a boil; reduce heat, cover and cook for 15 minutes or until lentils are tender.
  4. Add the roasted roots to the lentils and then using an immersion blender give it a quick blend.
  5. For the cashew cream: Blend everything together in a food processor until smooth.
  6. Add a few dollops of cashew cream to the lentils to add some creaminess.
  7. Garnish with a dollop of cashew cream and a sprinkle of green onions or chives.
Naturally Lindsay https://www.naturallylindsay.com/

This stew is great served up with rice, quinoa or just a big hunk of bread. We also served ours up with some steamed broccoli but you could pair it with a green salad or eat it on it’s own. Enjoy!

[Recipe] Individual Italian Plum Crumble | V+GF

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Italian Plums

I think my favorite time of the year to visit the farmers market is just at the end of summer when it starts to get a bit cooler and the produce is starting to change to apples and squash and you get the last of the summer fruits. This week the littles and I headed to the Hollywood Farmers Market and we found ourselves coming home with an abundance of fruit including some beautiful fresh and dried Italian plums.

Italian Plums-5

While I could have just left them alone and enjoyed snacking on them throughout the week I had a craving for some really yum crumble. I didn’t want anything to sweet or heavy, just a really light crumble that highlighted these delicious Italian plums. Since I find that plums and almonds are fantastic together I thought let’s break out the almond meal for this one and along with a few other ingredients a delicious crumble was formed. Italian Plums-3

Italian Plum Crumble
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Filling
  1. 10-12 Italian plums, pitted and sliced
  2. 2 tablespoons coconut sugar
  3. 1 teaspoon vanilla
Topping
  1. 3 tablespoons coconut sugar
  2. 2 tablespoons gluten free rolled oats
  3. 4 tablespoons almond meal
  4. 3 tablespoons coconut oil
Instructions
  1. Pre-heat oven to 375F
  2. Toss the plums with the coconut sugar and vanilla and evenly fill six lined muffin cups.
  3. Stir together the coconut sugar, oats and almond meal. Add in the coconut oil and crumble together.
  4. Top each of the plum cups with the crumble topping.
  5. Place in the oven and bake for 20-22 minutes until lightly browned.
  6. Allow to cool for at least 10 minutes before enjoying. Serve with your favorite vanilla frozen dessert.
Naturally Lindsay https://www.naturallylindsay.com/

Italian Plums-2

 

Of course no crumble is complete without some vanilla “ice cream” with it. Especially when the crumble is still warm enough to melt the ice cream as you eat it and you end up with this creamy sauce at the end that you could just drink up. Needless to say with the help of my parents all of the crumbles are gone and I’m hoping that this Saturday there will be more Italian plums for me to make this crumble again. Screen Shot 2015-09-08 at 7.06.29 AM

Autumn Spiced Vanilla Latte

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After a crazy heat wave here in Portland we have finally had a bit of cool and rainy weather. I don’t know about you but cool, rainy weather = coffee in my world. Also moving with a one-year-old and a three-year-old also = coffee (coffee, coffee). So what better way to spend a Sunday afternoon than making an Autumn Spiced syrup while your husband makes you an espresso for your homemade latte?
Almond Breeze Latte 1When we lived in Montpelier Vermont we used to go to Birchgrove Bakery (the name may be different now) and they had the best Autumn Spiced latte. I have no idea what was in it but I remember flavors of vanilla and cinnamon so I decided to make my own spiced syrup.

For the Autumn Spiced syrup you will need:

1/2 cup coconut sugar
1/4 cup water
1/4 teaspoon cinnamon
dash of ground ginger
dash of ground nutmeg
1 teaspoon pure vanilla extract

Bring the coconut sugar and water to a boil. Stir in the spices. Turn the heat down a bit and simmer until thick stirring frequently. Do not walk away from this because you don’t want want it to boil over or to burn. Once it coats the back of a spoon (about 3-4 minutes) pour into a heat proof container to cool slightly.Almond Breeze Latte 2 To make the latte you will need one to two shots of espresso or you can make a cafe au lait by using your favorite coffee. Heat up the Almond Breeze Unsweetened (the syrup will be sweet enough) Vanilla Almond Coconut Milk and use an electric frother to create a really great foam. Add 1-3 teaspoons of syrup to your espresso/coffee and mix together then slowly add in the steamed milk and top with the delicious foam.
Almond Breeze Latte

This drink is seriously delicious and while I usually drink my coffee black it will be the perfect treat for the Fall and Winter. I think I might even try it in my roasted dandelion teas as well; I bet it will be fantastic.

What gets you excited about Fall? For me it’s the crisp weather, Gilmore Girls (I re-watched it each Fall) and warm coffee.

This post is sponsored by Almond Breeze Almondmilk.

2-Ingredient Salted Caramel Almond Bark

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This post is sponsored by Blue Diamond Almonds. 

My sweet tooth is pretty limited to coconut milk “ice cream” and chocolate. I hate to admit that I have been indulging in both a bit too much lately but c’est le vie. One of my favorite combinations with both coconut milk “ice cream” and chocolate is salted caramel a trend that I will be riding out until the end (and beyond).

Of course when these salted caramel Blue Diamond almonds arrived on my door step my first thought was these would go fantastic with chocolate and guess what? I was right. 

Blue Diamond Almonds 2 ingredient Salted Caramel Bark instagram For this (non)recipe you will need two things: Blue Diamond Salted Caramel Almonds and dark chocolate chips. Easy as that. 

Once you have acquired these two items you will also need a sheet of parchment paper. Measure out about 1/4 cup of dark chocolate chips and set aside. Measure out another 1/2 cup of chocolate chips and melt in the microwave in 30 second increments stirring in-between  until melted. Stir the reserved 1/4 cup of chocolate chips until melted as well; this will help to cool down the chocolate mixture faster. Then stir 2 heaping tablespoons of Blue Diamond Salted Caramel almonds into the mixture and then pour the mixture on to a sheet of parchment paper and smooth out into a thin layer.

Sprinkle the top of the chocolate bark with leftover chocolate chips and almonds. Place in the fridge and cool for at least an hour and store in the fridge. 
Blue Diamond Almonds Salted Caramel Bark instagramI tell you this is an easy (not really a) recipe that pairs two delicious things together. Now I’m off to steal another piece or two for an afternoon treat. 

What is your favorite flavor/food to combine with chocolate?