Butternut Squash + Pomegranate Quinoa Stuffing

Butternut Squash + Pomegranate Quinoa Stuffing

YIELD: Serves 8

INGREDIENTS

  • 1 cup vegetable stock
  • 1 cup quinoa
  • 2 ounces olive oil
  • 1 onion, chopped
  • 6 stalks celery, diced
  • 1 tablespoon fresh sage
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ cup chopped hazelnuts
  • ½ cup pomegranate seeds
  • ½ cup roasted butternut squash cubes
  • ½ cup cubed whole wheat sourdough bread toasted in oven with olive oil, salt and pepper

PREPARATION

  1. Roast cubed butternut squash tossed in 1 tbsp olive oil in a 400 degree preheated oven for 25-30 minutes until browned. Set aside. 
  2. Preheat the oven to 350°F.
  3. Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
  4. Meanwhile, pour olive oil into large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
  5. Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan. Add bread and roasted butternut squash.  Bake for 30 minutes.
  6. Toss with hazelnuts and pomegranate seeds before serving.
  7. Garnish with parsley and ENJOY!
Baked Apple Recipe

Baked Apple Recipe

Try this sweet, healthy alternative to apple pie on Thanksgiving or any time during the year.

  • 6 apples (choose your favorite variety!)
  • 1/2 cup raisins and/or dried apricots
  • 1/4 cup chopped walnuts OR pecans (or other nuts)
  • 3/4 tsp grated orange zest
  • 3/4 cup water
  • 3/4 tsp powdered cinnamon
  • 3/4 tsp powdered nutmeg 

Preheat oven to 350F.  Remove apple cores and peel around core opening.  Place apples in shallow baking pan.  Stir together raisins, nuts, and zest in a small bowl.  Add water and spices to saucepan and heat until it boils.   Simmer at low heat for 2 minutes.  Fill each apple core with nut mixture.  Spoon the hot mixture over each apple.  Place pan in oven for 30-35 minutes or until apples are soft.  Enjoy!

Wild Mushroom Gravy

Wild Mushroom Gravy

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 8 servings

Ingredients:

  • 1 tbsp. olive oil
  • 1/2 c. chopped onion
  • 1 tsp. dried thyme
  • 1/4 tsp. salt
  • 8 oz. oyster mushrooms, sliced
  • 1/4 c. dry sherry
  • 3 c. mushroom stock
  • 1 1/2 tbsp. almond flour (or use all-purpose, wheat, oat, rice etc)
  • 2 tbsp. water
  • 2 tbsp. olive oil (or ghee/butter/margarine as desired)
  • 1/8 tsp. black pepper

Instructions:

  • Heat oil in skillet over medium-high heat. Add onion and sauté at least 1 minute. (I cook a little longer as I love the caramelized onion flavor.)  Add thyme, salt, and mushrooms and sauté about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in mushroom broth. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
  • Whisk together almond flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat; stir in oil (or ghee/butter) 1 tablespoon at a time and pepper.
Westport Fall Food Focus

Westport Fall Food Focus

Join Registered Dietitian / Personal Trainer and Westport Mom, Robin Barrie Kaiden, MS, RD, CDN for 10 weeks to shake off Summer and get back into your Fall schedule and healthy food routine.  Whether you want to lose a few pounds, get glowing skin, increase energy, learn simple meal prep tips and healthy recipes, or network with a like-minded group who will help motivate you to reach your own personal nutrition and health goals, this is for YOU! 

Here are the details: 

  1. Report your beginning weight and measurements to Robin (instructions will be provided for self-measurement). You can do your own at home or come for a quick visit during Week 1.  This will be repeated during Week 5 and at the end of Week 10.
  2. Enjoy Access to:
    • A private Facebook page for our group to support one another and ask Robin questions
    • Robin’s Online Meal Planning and Food Journaling program and app
    • Access to Robin via email/text for any additional questions/support
    • Starting Handouts: Grocery Shopping List, Meal Suggestions, and the Rules of the Plan.
  3. Weekly: Educational Topics to learn more about Nutrition and Healthy Eating.
  4. Daily: Recipes, Meal and Snack Ideas, Facebook support

 **** This session will run October 8-Dec 17th, and make sure you are in a great, healthy place as you transition into the Holiday Season.  The price for the 10 weeks is $400, or $350 for those who sign up and mention Westport Moms!!!! 

Email Robin to sign up now!  You will receive your online access and the Guides to get going and FOCUS ON FOOD this FALL!  

****The cost is HALF PRICE ($200) for clients who have participated in Robin’s groups in the past!!  Yes, some of the information will be similar, but you will have access to a new group and continued support/accountability.

Contact Robin with any questions:
Robin Barrie Kaiden, MS, RD, CDN
rkaiden@robinbarrie.com
917-648-1421

 

 

 

French Bread Pizza

French Bread Pizza

Remember French Bread Pizza? That crunchy outside with all the melty cheese and toppings? It was sooo good that we even used to look forward to the school cafeteria version. Today I created a much healthier option, and OMG it was so good that I ate it all up for lunch!

I started with Barely Bread’s garlic and onion baguette. I sliced and toasted the bread, added a few tablespoons of Rao’s marinara sauce, chopped broccoli and orange bell pepper, shredded Organic Valley parmesan cheese, Applegate Farms turkey pepperoni and red chili flakes.  

Then I placed the baguette in the oven on broil until the cheese melted and began to bubble. You could also use a toaster oven for this step. Now eat up and read on!

Here are all the bonus benefits of these ingredients versus the traditional ones:

Barely Bread:
Not only is it gluten-free, grain-free, paleo and have an amazing flavor, the higher protein and good fat content help you feel fuller longer than regular white bread pizza crust.

Rao’s: 
I love this sauce because of its great flavor and no added sugar, which (surprise!?) is often added to sauces sold in the supermarket. (That’s why I say: ALWAYS read ingredient labels!)

Vegetables
Whenever and wherever you can add veggies (breakfast, lunch, dinner, snacks, smoothies), just do it.  Not only do they help you meet your vitamin and mineral needs, they are full of fiber which is great for digestion and helping keep you fuller longer.  (FYI:  Orange peppers are great sources of Vitamin C, antioxidants, and Vitamin B6.  Broccoli is high in Vitamin C, Vitamin K, and a good source of Vitamin A, folic acid, and potassium.)

Parmesan Cheese: 
Because this is a stronger tasting cheese than the mozzarella traditionally used on pizza, you can use much less of it.  The great news is that it is much easier to digest. Due to its long aging process, much of the protein and the fat has already been broken down, or “pre-digested”. Parmesan also does NOT contain lactose. This means those who are lactose intolerant can enjoy without discomfort as well!  Also, the fat and cholesterol content are much lower in Parmesan than some other cheeses.

Turkey Pepperoni: 
This Applegate Farms product has NO nitrites or nitrates added, no preservatives, and is gluten and casein free. Their meat has no antibiotics and no added hormones. Adding extra protein, especially one with a string flavor, helps with satiety too.

Red Chili Flakes:
These pack a punch of flavor without added salt or calories.  PLUS spicy foods may help increase metabolism.

Enjoy your new French Bread Pizza! I know I will be making this one again soon!

 

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