WIAW –Thanksgiving Eve and a Delicata Squash Sugar Cookie Protein Dip

Yeah, I know, plenty of you probably have to work today, the eve of Thanksgiving, but I’m complaining on behalf of all of us. Couldn’t you use the day before to prep food do a little extra exercise to prepare for tomorrow’s feast, and just be away from school or work? I’ll go ahead and answer for all of us again….YES!

I’ve seen so many healthy Thanksgiving feast recipes that I want to try but have no time before going to our family gathering. Most of the food is stuff I can’t (gluten reasons) or won’t (health/picky reasons) eat, and I like to bring things I know I will enjoy.

See? I'm ready for the pumpkin famine! Or maybe I just use it a lot.

Confession – I brought roasted brussels sprouts and mushrooms one year knowing that just one other person and myself would eat them. Sorry, but I don’t want premade mixes cooked from a box or food with poor ingredients for Thanksgiving….or ever for that matter!

So I prefer to make my own gluten free, non store bought bread (maybe just a personal Microwave Chocolate Protein Cake) and side dishes. I think I only end up eating an undressed salad and the turkey at most gatherings. Anyone else run into this issue? I don’t mean to complain (even though I am), or tell others what to eat, but I just want to have what I prefer and enjoy.

Not a bad "personal" Thanksgiving treat if you ask me!

If there was no work today, I’d be cooking all sorts of things I’ve wanted to try. Lately, sweet potato, pumpkin, and banana are all ingredients sticking out to me. And of course peanut butter would be in one or all of the creations. Maybe a spin on a no-cook pumpkin banana peanut butter pie? Hmmm, I’ll keep brainstorming and maybe have something to post on for the Christmas feast!

But really, a peanut butter pumpkin pie sounds pretty darn good any time. I have been using unflavored gelatin to make some easy and tasty dips lately, and suggest you try. Still need to get the recipe down before I post it, but here’s another quick, easy, and healthy dip for you to try in the meantime.

Delicata squash is my number one favorite squash (you can use any kind you’d like), and making it into a puree is simply delightful! Have you seen or tried Celestial Seasoning’s Sugar-Cookie Sleigh Ride Tea? It’s a good, caffeine free tea to drink, but throw it in with squash puree, vanilla protein powder, and a little stevia and you will be on Cloud 18. That’s Cloud 9…..squared; because it’s that good.

Delicata Sugar Cookie Protein Dip
(Sugar and Gluten Free)
Ingredients

2 medium delicata squashes, microwave steamed or roasted until the skin is soft
2 big scoops stevia sweetened vanilla protein powder; I used Vitol Vanilla Egg White Protein
1 T natural peanut butter
2 Celestial Seasoning’s Sugar-Cookie Sleigh Ride Teabags
Liquid or powder stevia to taste
1t pure vanilla extract

Directions

Once you have your cooked squash (I microwave steam mine), remove any really hard parts like the stem and throw everything else in a food processor. Yes, include the skin, it’s soft.

Add the rest of the ingredients (just cut the teabags and dump the contents) and process until really smooth. I let my processor run for 2 – 3 minutes. Let chill for the flavors to “intensify” and help everything firm up.

I love having a giant bowl of this to go to when my sweet tooth hits, which is every night. This recipe is very versatile and you can sub your favorite ingredients as you see fit. I think coconut flour or cocoa powder would make for some extremely delicious versions. Try it, eat it, enjoy!

Now, for the part that brings us all together…What I Ate Wednesday! I have some new pictures to share, but not many. Please enjoy my offering and give thanks to Jenn at Peas and Crayons, for hosting these What I Ate Wednesday’s!!

Here's a look at the other gelatin dips/purees I've been working on.  Yes, I reuse Chobani containers because they are just so convenient! These are pumpked with protein powder, coconut or peanut flour, stevia, squash, and the chocolate one has spinach too!


Coconut Pumpkin Protein Dip

Had these wholesome Crunchmaster Grammy Crisps for a snack. Enter to win your own from my giveaway here!

Chocolate Peanut Butter Protein Dip

Slow-cooker Tilapia with steamed Brussels and Sweet Potato... Delicious Lunch!

Steamed bowl of mixed veggie goodness topped with nutritional yeast.  First time trying the yeast, and I like it!

I Hope everyone has a wonderful Thanksgiving (if you're celebrating) and just a wonderful week if not.
Happy What I Ate Wednesday!


Question: Have you ever made something to bring to a gathering knowing that you'll be the only one that eats it?

Delicata Squash is Back and a Let's Do...Organic Winner!

Guess what......it's Monday. Yay. Boo.

But something I am excited about is the presence of Delicata in the store; first of the season!  I talked about my love of delicata in past posts like....

"Squash" Your Fear of Cooking

"Squashed" Again

Delicata - Fun to Say, Fun to Eat

and of course it's mentioned in my post on 6 Non-Traditional Grain-Free Cereal Options.

So, if I haven't mentioned already, I love this variety of winter squash! I see a lot of bloggers rave about Kabocha, so I need to grab some once I see it in my store's produce section. It's hard to think anything can be better than delicata though; I'll be the judge of that.

Hopefully I'll have some tasty new recipes and pictures to share using delicata and other winter squash this season. Stay tuned!

Speaking of sharing, my Let's Do....Organic Coconut Flour Review and Giveaway ended on Friday (9/14/12) and I have a winner to announce.  Congrats to Katherine for winning a bag of Let's Do...Organic Coconut Flour! Thank you to all who entered and keep checking back for the next giveaway.  Actually, I do still have a Navitas Naturals Giveaway going on until this Friday (9/21), so go enter now!

I am almost out of my coconut flour and will be getting more soon.  This stuff is perfect in healthy dishes both sweet, like this Gluten-Free Coconut Protein Granola, and savory, like Baked Coconut Salmon Cakes.

I have yet to make STUFT Mama's Coconut Cookie Dough Crumble, but will do so before running out.

Now that there's Delicata in my kitchen, I can see a coconut delicata dish creation very soon.  Hmmmm.

Have a great start to the week!!

Delicata - Fun to Say, Fun to Eat

What do you like most about the Fall? Is it the cool, crisp air, the bright, vibrant colors of nature, or maybe the food that’s in season? I choose all of the above, but really enjoy the wide availability of winter squash varieties. I am able to get squash like pumpkin (pureed in a can), butternut, acorn, or spaghetti year round, but my favorite is delicata squash.

 

Have you tried this squash before? The whole thing, even the skin, is so tender and sweet that when cooked can be consumed in its entirety. My face lit up with joy when I entered the store the other week and was greeted with a mound of delicatas just waiting for me to take home. I’ve mentioned how I enjoy blending squash and fruit together basically every day, and delicata squash is no exception; this stuff is a real treat!

 

Delicatas are very dear to me, but I felt like sharing the awesome flavor they provide by making a healthy pureed soup with delicata, cannellini beans, and ginger. The result was a big hit with Kelley and I loved it too! Now, once the Texas weather cools down to more “fall like” temps, I will make it again. Homemade soup purees are perfect to warm you inside and out!

 

The sweetness of the delicata makes it great in my blending creations without the need for fruit. I will add chunks of microwave steamed delicata (skin included) in a blender, add some protein powder, unsweetened almond milk, a pinch of salt, and blend away. The result is a tasty treat with a consistency similar to pudding, but oh so much better! Add unsweetened cocoa powder and vanilla stevia for a chocolate squash pudding that offers the perfect comfort to long day, week, month, etc.

 

Delicata, Cauliflower, and White Bean Ginger Soup

What You Need:

4 Servings

3 Delicatas – cut in half with seeds removed and steamed in microwave

6 ounces frozen cauliflower – you can use broccoli too, but cauliflower keeps it a pleasant color

2 carrots, peeled and chopped

15 ounce can of cannellini beans, drained – navy, lima, black, or other beans would work fine

Half of a yellow onion, diced – or use a 6 ounce bag of frozen, chopped onions

4 cloves garlic, crushed and chopped

1/2 tablespoon fresh ginger, chopped

1 1/2 teaspoons each of cumin, paprika, ground mustard

1 tablespoon of parsley and dill

6 ounces plain, non-fat Greek or regular yogurt

2 cups of low sodium chicken or vegetable broth

Pinch of nutmeg

Salt and pepper to taste

 

What You Do:

 

Heat a sauce pan over medium-high heat; add garlic, onions, and ginger and allow to sweat (they will be fragrant) for minute or two. Add the steamed delicata in chunks, cauliflower, carrots, beans, herbs, and spices; pour broth and bring to a boil. Reduce heat to low, stir, cover and simmer for 30 to 45 minutes. If there is a lot of liquid left over, remove the lid and continue to simmer until some evaporates. Remove from heat and puree using an immersion blender right in the pot or blender. If using a blender, only fill half-way or it will be all over the kitchen…..and you. Stir yogurt into pureed soup, garnish with fresh or dried dill or parsley and toasted almond slivers if desired. Serve and enjoy!

 

As with most soups, ingredients can easily be substituted, so add in or take out things as you see fit. There are so many unique flavors that combine really well to give a comforting feeling upon the first spoonful. Make sure you have some hearty, whole grain bread toasted to use for dipping.

 

If you want to stick with a squash theme (and who wouldn’t!), here’s a quick chocolate squash “pudding” you can enjoy without guilt.

 

Chocolate Squash “Pudding”

2 Servings

Using 1 delicata squash that has been oven roasted or steamed and cooled; add to blender with 3 ½ tablespoons unsweetened cocoa powder, 10-12 drops of regular or vanilla liquid stevia, vanilla protein powder (optional), large spoonful of plain, non-fat Greek yogurt, and 3/4 to 1 cup unsweetened almond milk; blend until smooth. You can omit the stevia and add a frozen banana instead; it adds a nice taste and texture….might as well add some peanut butter too. Yum, now I’m hungry….think I’ll have this tonight!

 

When it comes to blending, using tasty veggies like squash or carrots lets you create healthy alternatives to favorites like pudding, milk shakes, and ice cream. I try to make something different with what I have all the time; it’s fun and sometimes turns out great.

 

It has been busy at work lately, hopefully I will be able to post more than I have been. Please keep checking in as I received some awesome samples from Crunchmaster and will post a review soon.

 

Happy Eating!