Butternut Squash & Spinach Pasta

There's something about a great pasta dish that I find super comforting at the end of a long day. I love the below recipe because it includes plenty of hearty veggies so you can indulge a little without the guilt. Big thanks to Sam Owades for this inspired recipe :)

Butternut Squash: No surprise here, but I get excited when Butternut Squash comes back in season and I get to make some of my favorite recipes! It's high in fiber (helps with heart health), Contains B6 (needed for proper function of our nervous and immune systems), and has a significant amount of potassium (a mineral that is needed for proper function of literally every single cell in your body-that's pretty cool).

Spinach: Spinach is packed with nutritional benefits: It's loaded with phytonutrients that are necessary for healthy vision. It also contains Vitamin E which helps to stimulate the immune system and keep brain cells healthy by eliminating free-radicals. And then of course there's the high iron content (known for boosting Popeye's strength). Iron is needed for hemoglobin production and hemoglobin is a major component of energy.

Butternut Squash & Spinach Papardelle

• 2 Medium Butternut Squash Cubed (approx 1/2 in)
• 2 Medium Sweet Onions Coarsely Chopped
• 1 tbsp Garlic Chopped
• 1 Bag Fresh Spinach
• 6 Oz. Goat Cheese (1 small log)
• 3/4 Lb Pasta (Papardalle or Tube works best)

Toss Squash, Onion & Garlic in Olive Oil so there's a thin coat and add Salt & Pepper to taste. Place squash mixture in a large skillet over medium high heat and saute until soft (approx 15 minutes). Stir frequently.

While squash sautes, bring a pot of water to boil and cook pasta per package directions.

When the squash is done, place in large serving dish. Add about a quarter of the goat cheese at a time until the squash is evenly covered but not heavily. Add fresh spinach to squash mixture and gently toss so spinach begins to wilt. Lastly, add cooked pasta and give on last toss and enjoy!

Sources: The 3-Day Cleanse, by Zoe Sakoutis and Erica Huss

Red Thai Curry Chicken

We made the below Red Thai Curry at a dinner party this week and it was a huge success! I like to load up on Peppers & Onions and use light coconut milk to shave off calories.

Peppers: One of my personal favorites (I think I eat about 4 peppers each week!). Peppers are super high in Vitamin C & Vitamin A which are loaded with free radical fighting antioxidants!

Curry: Curry paste contains tumeric, and one of the key components in tumeric is curcumin. This awesome chemical offers a world of health benefits. Studies have been conducted with link consumption of curcumin to boosting brain function and aiding in he prevention of Alzheimer's. Tumeric, found in curry, is also found to block or shrink tumors. On top of all that, curry is also shown to help regulate blood sugar which is great for diabetics!


Red Thai Curry Chicken & Peppers

4 Chicken Breasts, cut into strips
1-2 Red Bell Peppers, julienned
1 Green Bell Pepper, julienned
1 Vidalia Onion, julienned
2-3 tbsp Red Thai Curry Paste
1 c Light Coconut Milk
1 c Chicken Stock
1 tbsp Brown Sugar

Saute chicken in a saute pan put on a plate to the side when finished. Using the same pan, coat bottom with Olive Oil and toss on Red & Green peppers 2-3 mins. Then add Onion and saute for another 8-10 mins, until the onions & peppers are tender. While the peppers & onions saute, in another sauce pan bring the coconut milk & chicken stock to a boil. Add brown sugar, and Red Thai Curry Paste, stirring until both have dissolved into the liquid. Reduce heat and simmer for about 10 mins, until the mixture has reduced by about half.
Combine the peppers and chicken in 1 pan and pour sauce over. Toss to coat.
Serve with 1 cup quinoa & enjoy!!