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!!

WIAW #26 What Can't You Eat With a Cup and Spoon?

And here we are again, coming to the end of another month. School is back in session, Summer is winding down, Fall is fast approaching, and fresh winter squash will be in markets soon!  I always get excited for the multiple winter squash varieties that arrive for the season and try to switch them up.

Are you going to change your staples along with the season?  I will definitely use less canned pumpkin and more fresh squash as it comes in season.  I typically use squash as a base to make thick and creamy protein smoothies, but always enjoy some diced and roasted too.

My squash staples tend to be Spaghetti, Butternut, Acorn, and my ultimate fav....Delicata! I can't wait for Delicata to show up so I can stock the kitchen and use them in my decadent smoothies; they won't last long.

Speaking of smoothies, I like them thick enough to eat with a spoon and have had them every night for over a year now.  Maybe I missed a day or two, but no lie, every night.  Thick, healthy, and creamy smoothies in a cup are my summer staples that will be carried right into fall; then winter, then Spring, and...you get the idea.  Never ending!

I blend two smoothies every night that are part dinner, part dessert, and totally healthy; except for when I add vodka or bourbon. : )  The first smoothie is mostly all veggie with frozen organic spinach, a mixture of different steamed veggies, and a little bit of frozen fruit.  I'll add ginger, nutmeg, cinnamon, and unflavored protein powder to the first, and the second one is more of a treat with chocolate, vanilla, peanut butter, or banana flavor.

The smoothies are sweetened with unprocessed stevia and they send feel good vibes all over; the perfect end to the day.  I work out in the evening, and make these right after to place in the freezer to help thicken the mix.  After my nightly salad (another staple), I take the first mix out of the freezer, top with a little lowfat cottage cheese, and proceed to ease my mind and block out anything stressful in the day.

Big batch of PB Protein Smoothie for a Quick Cup Refill!

While the ingredients might change, eating the mixtures with a cup and spoon will stay.  I would eat every meal with a cup and spoon if I could. Well, almost, I enjoy finger foods and sandwiches too much to put those in a cup.

My eats this week are pretty lackluster and I didn't take many pictures since it's been the same thing most days lately. So instead of a collage of daily meals, I made one with the many smoothies in a cup I've savored throughout the summer. Stay tuned for my smoothies in a cup Fall edition....coming this Fall.

I posted a few pics of my eats, but I apologize now for the lack of my foodie photos this week.  Hopefully I'll get on track again soon!  As always, thanks to Jenn at Peas and Crayons for putting on and hosting these fun What I Ate Wednesday events! Even with her husband back from overseas and her vow to never leave his side, she's still able to post and host.

Happy What I Ate Wednesday!
Hope the rest of the week is smooth sailing right into the extended weekend!

Breakfast - mix of steamed beans and veggies with spicy brown mustard stirred. I had a fresh fig and baby carrots on the side.

Lunch - More steamed bean and veggie mix with mashed sweet potato; another fresh fig; homemade granola for a little treat.

Dinner - My standard giant salad with brussels, broccoli, water chestnuts, kipper filets, and radishes with homemade red pepper salsa for dressing

Second Dinner/Dessert - Microwave chocolate protein bread (more like cake, used this recipe I posted before and added cocoa powder) and a big serving of plain 0% CHO topped with roasted peanuts from my Foodie Penpal; more granola might've found it's way into a cup with almond milk, and I migh've just had a spoon to eat it with.  Just saying.

I just finished the first 30 out of 90 days of the Supreme 90 Day workout DVD's my mom got me for my birthday. Thanks, mom, I take back the jokes I made about these videos in the past, they really work you hard! Of course, the instructor can be a little cheesy at times, but that just makes for something to laugh at while your quads are on fire from jump lunges right after finishing burpees, mountain climbers, thrusters, and triple axle handstand push-up flips.  Ok, I made that last one up, but just imagine what that would look like.

I'm still trying to fit my own heavy lifting routines and some running or biking into the mix, but feel I need to allow more time for recovery.  Maybe I'll try that....maybe.

Do you like eating things with a cup and spoon? What's your favorite way to eat most meals?

Have you ever followed a DVD program like the popular P90X or something similar? If not, do you want to?

My 1st “WIAW” and How I Love My Veggies

“WIAW” stands for “What I Ate Wednesday”. This is part of a new program started on the Peas and Crayons blog where bloggers post what they ate each Wednesday (or another day, but they post on Wednesday) and contribute to the current theme of the month. This month is “Love Your Veggies” month, and love them I do! Here’s a brief description from the Peas and Crayons blog: What WIAW isn't about Comparison - Judgement - Restriction - Guilt What WIAW is about Celebrating one of the glorious things we all have in common: We all eat! WIAW is about food and fun! It's about making new friends, breaking out of a food rut, noting changes in your diet/lifestyle, inspiring yourself & others, embracing fruit & vegetables, nourishing your body with the foods that work for you, finding new ways to eat your favorite foods, and so much more <3 I’m glad to be a part of this fun program and luckily get to post on my favorite veggies before the next theme begins in March. I don’t follow a typical diet as most people would consider “normal”, but it works for me. Here’s what I ate this Wednesday:
 Breakfast - Spinach salad along with a side of black bean chili I cooked this past weekend. Sliced raw turnips I used for my utensil to scoop the beans; this is something I do almost daily. Gulped down some water and went to my French Press coffee with homemade baked overnight oat crisps. 


 Snack – 2 bags of Celestial Seasonings Sweet Coconut Thai Red tea with two bags of plain black tea with a NuNaturals NuStevia Quick Dissolve Tab.

 Lunch – Espresso balsamic baked chicken on a baked Jersey sweet potato with steamed veggies. Two Celestial Seasonings Madagascar Vanilla Red Tea bags with two plain green tea bags.
 Dinner + Snack + More Snack + Final Snack – A big ‘ol salad of mixed greens, herbs, and spices with steamed Brussels sprouts, edamame, and stir-fry vegetable blend along with a raw Portobello mushroom and salsa for dressing. I make two cups of pureed winter squash, carrots, and frozen berries (my ice cream) with a different flavor for each cup and place in freezer for after the salad. The first one was a puree of spaghetti squash, carrots, frozen mixed berries, ground ginger, cinnamon, nutmeg, anise seed, NuNaturals Liquid Stevia, stevia sweetened whey protein, and unsweetened almond milk. For cup #2; pureed acorn squash, peanut flour, whey protein, NuNaturals Stevia, cinnamon, and unsweetened almond milk. Here’s a post on my puree “squash cream” for more details. After my second cup was empty, I refilled with frozen diced carrots and apples mixed with Ezekiel 4:9 Original cereal, toasted pistachios, milk, and Greek yogurt along with a Pumpkin Protein Donut (or two) to accompany the mix.

 

 

“That’s a lot!” you say? Well, yeah, I tend to eat most of my energy requirements at night when I’m in a comfortable setting and can enjoy my food. Like I said, it works for me and I’ll keep it this way until I need to change. Plus, I’m trying to get away from my long distance running only past and incorporate strength training since pure running has left me pretty weak. To do so, I must eat a lot to allow for muscle growth. I tried this before and went back to running, so time for the second go-round of “bulking.”

Love these roasted, always need more room....

 There are plenty of fruits and veggies in my daily diet and believe these are key to good health and overall well-being. My favorite “go to” veggies are Brussels sprouts, winter squash, carrots, and raw mushrooms. I can eat steamed Brussels sprouts plain like popcorn and love it; mixed with mushrooms and it’s bliss! Of course, time permitting, I really love roasting veggies with balsamic vinegar to bring out their natural sugars. Any winter squash works for me and I usually puree it into some type of ice cream like concoction. Try pureeing your favorite roasted winter squash with frozen banana, cinnamon, pure vanilla extract, milk of choice, and any nut butter. This is a lot healthier than sugar and fat laden ice cream and still a tasty treat!

Steamed Brussels sprouts in a big Portobello....my comfort food!

 What types of veggies do you enjoy the most? Do you consider any as healthy comfort foods?  



Last Day in Breck and A Spaghetti Squash Tutorial

Kathy asked me about what would be acceptable if she were to cook something for us, and after explaining I am better off preparing my own food, she was persistent and I caved in. Good thing I did!

After discussing our options and my food recommendations, we decided on baked salmon with a side of spaghetti squash. She had the squash several times when eating out, but never made it at home and wasn't sure of what it looked like in raw form.  I showed her where it was in the store and how easy it is to prepare. Now I think (and hope) she'll be making this more often. 

Kathy scooping the squash into a serving bowl. What a natural!

All you do is cut in half, scoop out the seeds, place each half face down on a dish and cover with plastic wrap, and then microwave for 9 - 12 minutes.  After demonstrating how to pull the "spaghetti" strands with a fork, Kathy took a stab at it and was really amazed at how they pull apart.  I was equally amazed at how she simply topped our salmon with my homemade herb & spice mix, wrapped in foil, and baked in a 350 degree oven for about 40 minutes.  Delish!  The end result was a buttery soft salmon that flaked easily and each bite was delectable.

My bowl of spaghetti squash with baked salmon and Brussels sprouts.

I usually enjoy the squash with nothing added, but a little salt and pepper can make this an excellent side dish.  People on a low-carb diet or anyone really can enjoy this as a substitute to spaghetti; hence the name.  Spaghetti squash is low in calories, contains folic acid, potassium, protein, vitamin A and C, good source of fiber, omega-3 essential and omega-6 fatty acids, and has no cholesterol.

Today, after perking up with some local java, we met Steve and Kathy at the dog park  The dogs came too. It was a lot less crowded than when we went on President's Day, but it didn't take long for more dogs to arrive. Abby, and even Harry seemed to have an enjoyable time and made a lot of new friends. Poor Harry accumulated a lot of snowballs on his fur; good thing he had that sweater to keep him warm!

Harry rocking the red sweater.

Abby playing with one of many newfound dog friends.

I made another trek up the hill nearby until I tired from fighting my way in the knee-deep snow and was unable to see anyone below. There was more snow on the ground than last time, but everything was so peaceful and quite, it was well worth the climb.

Me making my way up the snowy hill.

After I came back down, Kathy and I made a few sled runs on a very uncrowded hill. I gave her a nice push the first time, then the sled slanted left and she toppled over. The next time was a better run after she used a better sled that can be controlled easier.

Kathy and me after our first run down the hill. We're discussing our strategy for the next time down.

This was our last day in Breckenridge, and we're sad to have to leave (at 6 a.m. tomorrow!), but I'm sure we'll be back. Kelley and I had a great walk up a popular road which really had us sweating by the time we reached the top. The view was beautiful and we enjoyed each other's company; plus we had some fun playing in the snow.

Kelley after jumping into the snow. 

Me jumping into the snow.

After our walk, we visited a local olive oil and vinegar shop (Olive Fusion) where we were invited to sample multiple olive oils in balsamic vinegars.  We sampled a lot of flavored vinegars like honey ginger, raspberry, dark chocolate, and our favorite, espresso.  We also tried some great oils and walked out with a big bottle of espresso balsamic vinegar, a 275ml bottle of garlic evoo (for Steve and Kathy), and a small 60ml bottle of garlic evoo for ourselves.  Look out for a future post on baked salmon coated with espresso balsamic....YUM!

I want to thank Steve and Kathy for welcoming us into their (2nd) home and putting up with my picky food ways. I thoroughly enjoyed our time here and hope everyone feels the same. I'm sure we'll already plan our next trip to Breck, and hope that it is in the summer!

Do you have any favorite vacation spots you visit regularly? 

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!

Searching for a Remedy.....Turmeric's Many Benefits

Have you ever tried a curry dish? Notice the yellow-orange color usually consistent across the whole dish? That’s from the turmeric in the curry powder used. Besides the color, turmeric has a lot to offer with its distinct flavor and nutritious qualities.


For those of you who read some of my first blog posts the beginning of this year, you might recall I was sick with a bad infection of the Staph known as MRSA while in Colorado. Well, turns out it is not completely out of my system and I’ve been having recurring “mini spells” of this infection. Not a fan of modern medicine, I like to seek out food alternatives to medicine as my first line of defense. The antibiotics given to us and injected in the food we eat have made it harder to fight bacterial infections since they are becoming resistant anyway.

It didn’t take too long to find turmeric noted as a useful spice to reduce or rid the body of this nasty bacteria. I am currently trying it out and will post an update in a few days; hopefully with good news!
Amongst the search results, I found a modest list of 20 turmeric benefits at this link:

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it is shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.


Many natural herb, spice, and other food remedies can be found in capsule or liquid form usually in higher than normal doses. This can be good and bad, but I prefer to use the real food before taking it in pill form; it’s usually less expensive and more flavorful too!

Since turmeric is well-known as a curry ingredient, I will incorporate this wonder spice in a flavorful acorn squash recipe.

What you need (4 servings):

•2-1/2 pounds acorn squash (1 large or 2 small should be fine)

•1 medium red onion, chopped

•Cooking spray

•1 teaspoon black mustard seeds

•5 cloves garlic, chopped

•1-1/2 teaspoons ground cumin

•1 teaspoon ground coriander seeds

•1/2 teaspoon turmeric

•1 teaspoon salt

•1 ground black pepper to taste

•1-1/2 cups low sodium chicken or vegetable stock (water may be used if you don’t have broth/stock)

•1/2 cup lite coconut milk


What to do with it:

Peel, seed, and cut acorn squash into 1-1/2 inch pieces. Heat a 4 quart heavy non-stick sauce pan over moderately low heat until hot. Spray cooking spray to coat bottom and cook onion, stirring until just softened. Add mustard seeds and cook over moderate heat, stirring frequently until they begin to pop, about 20 seconds.

Add garlic, cumin, coriander seeds, turmeric, salt, and black pepper and cook, stirring 30 seconds. Add squash, stirring to coat with seasoning, and add broth and coconut milk.

Boil mixture over moderately high heat, stirring frequently for 10 minutes. Continue stirring until squash is just tender and liquid is evaporated, about 5 more minutes.

Serve with skinless turkey or chicken breast grilled to your liking for a satisfying meal.

When cooking with a new ingredient, it’s fun to search and try new recipes to see what you can create. The egg salad I posted about in the past can have all of the yolk removed and still retain the luscious yellow hue by adding a dash of turmeric to the mix. The spice will also give the egg salad and nice, unique flavor.

Another great use for turmeric is adding to any grains or legumes you are cooking like rice, quinoa, barley, chickpeas, and lentils. The resulting meal will present the distinct yellow tint and have an inimitable flavor you will learn to love!

Have you tried a new food as a result of searching for a natural remedy?