Baked Salmon

Baked Fish Packet

Fresh fish fillet
Sliced squash
Broccoli florets
Chopped garlic
Olive oil
Salt and pepper to taste
Fresh herbs (oregano, thyme, rosemary, or basil)
Onion finely chopped
Juice from lemon

Preheat oven to 400 degrees Fahrenheit. Cut parchment paper or foil into 12in squares and fold in half to create a crease down the middle.

Place squash and broccoli to the right of the crease. Top the veggies with garlic, olive oil, salt and pepper. Place the fillet on the veggies and top with herbs, seasoning, chopped onion, and lemon juice.

Wrap up each square to make a pouch and place on a baking sheet. Bake the pouch until the fish is fully cooked, about 20 to 30 minutes.

Recipe from Whole Foods.

Butternut Squash Stew

I found this recipe on my Whole Foods app... if you have an iPhone, this app is worth getting... it's free anyway :)

The stew was delicious, filling, and is perfect for a cold day like today! I didn't follow the recipe exactly. I'm kind of rebellious when it comes to that. The recipe below is what I did. Feel free to look up the original recipe on wholefoods.com if you want to follow it instead.


Winter Squash Stew with White Beans and Kale
(Made a very large pot. Served about 8.)

1 onion
3-5 garlic cloves
Grape seed oil
Apple cider vinegar
1 quart water
2 cups chopped kale
2 cups chopped spinach
1 pound butternut squash
2-4 cups of beans
Seasoning of your choice

Saute 1 chopped onion and 3 chopped garlic cloves in a pan with grape seed oil (grape seed oil has a higher smoke point than olive oil, so it works great when sauteing) until soft or transparent.

Add a couple splashes of apple cider vinegar and 1 quart of water, then bring to boil.

Reduce heat and add 2 cups of chopped kale, 2 cups of chopped spinach, and seasoning (I used pepper, garlic salt, red pepper flakes, and Cajun seasoning). Let simmer for about 15 minutes. I dropped a few pearl onions and whole garlic cloves in to add more flavor.

Add one prepared squash (peeled, seeded, and cut into 1 in. chunks) and 2-4 cups of precooked beans. Let simmer until squash is soft, about 15 more minutes. Season again if needed.

My Favorite Breakfast

Fresh fruit is not only a good source of natural energy but also provides vitamin C, fiber, potassium, folate, and helps stimulate your memory. It has been proven that a diet high in fruits and vegetables greatly reduces your risk of disease.

I did a little experimenting and found a delicious way to eat fruit for breakfast. I like it so much, I eat "Fruit Cereal" every morning... and I'm not sick of it yet!

"Fruit Cereal"

The base of the cereal is always the same, but I change up the protein depending on what I feel like that day or what's in the fridge.

Base: 1/2 - 1 chopped apple (I like pink lady), 1 chopped banana, and 1 chopped date.

Protein: either peanut butter, combination of seeds (hemp, chia, and flax. I use 1 Tbsp of each), or soaked oats.

Milk: either soy or almond.

Place fruit, protein, and milk in a bowl, stir, and top with cinnamon. Sometimes I sprinkle raw organic coconut flakes on the top. Don't be afraid to use a large bowl... fruit is fat free and doesn't have many calories!

*The cereal in the photo contains pomegranate seeds and cottage cheese.