Butternut Squash Pasta

I love squash. I am of the opinion that one can never have too many squash recipes. So when I found this one at  roxetta blogspot, I knew I had to try it. My daughter, who doesn't particularly like squash agreed with me that this smelled divine while cooking. It combines some of my favorite flavors- coconut milk, squash and sage.

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Baked Falafel with Tzatziki Sauce

Falafels are a quick, inexpensive, but satisfying meal. You have to remember to soak the garbanzo beans overnight, but there are no long cooking times involved; they are ground up in the food processor raw. They are traditionally fried, but since I usually try to avoid frying I decided to see if I could healthy them up by baking instead. The verdict? We have a winner. I now have another quick, easy dish in my repertoire and my daughter has a new favorite meal.

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Vegan Cranberry Muffins

Here's a sweet saturday treat. The cold weather has inspired me to bake this week, and I couldn't resist using cranberries. Since they are only available in the fall, I buy a few extra bags and freeze them. They keep well for at least 12 months. I like to add them to smoothies and oatmeal all through the year. Cranberries are not just for Thanksgiving!

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Soft Honey Oat Breadsticks

The dough for this recipe can make either soft, chewy breadsticks, or rolls, depending on what you want to serve them with. I served them with my favorite  pea soup. These can be made entirely whole grain, but for a change of pace I added a little bread flour to make them a bit lighter. I rarely use bread flour, most of my baking is whole grain. However, I do keep a small bag of it on hand for the rare use.

Since none of us is perfect, I subscribe to the 80/20 rule,( a distortion of the Pareto Principle), which says you eat as healthy as possible 80% of the time, allowing 20% for occasional treats and less healthy options. (although for me it's closer to 90/10).

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Quinoa Stuffed Squash

Squash is arguably the best thing about fall. They are pretty, delicious and loaded with nutrition. For this recipe I used sweet dumpling squash, but you can use any kind you have on hand. Stuffed squash makes a lovely presentation and makes an everyday meal feel special.

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Pomelo and Avacado Salad

Pomelo are the largest fruit in the citrus family. They are believed to be the parent of the grapefruit. This was the first time I've had one and I was pleasantly surprised at its sweetness. I was also surprised at the 2-3" thick peel. It looked like a large green grapefruit, but after I peeled it the fruit inside was only the size of an orange. The membranes surrounding the segments need to be peeled because they are extremely tough and bitter. The fruit is jam-packed with vitamin c.

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Blog Awards

A heartfelt thanks goes to Alicia at  Vegan Epicurean  for giving me the friends award. We share a cancer connection, not a good thing for anyone to have, but because of it I have gotten a chance to know her which is a very good thing! I have so much respect for Alicia and admire all the changes she's made. I truly appreciate all of the hard work she has put into her blog in order to share her wealth of  knowledge and her creative recipes with the rest of us so that we can learn to make healthier choices ( and do it deliciously!) I am always inspired after reading her blog. I am honored that you thought of me, Alicia.

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