Roasted butternut squash

Ingredients

• 1 butternut squash, peel, sliced into ¾ inch pieces
• 3 green apples, sliced into ¾ inch pieces
• 2 tbsp maple syrup or ½ tsp maple flavoring
• ¼ cup olive oil
• ¼ cup brown sugar
• ¼ tsp sea salt
• 1 cup candied walnuts

Instructions

1. Put butternut squash and apple pieces in pan.
2. Whisk together olive oil and maple syrup or maple flavoring. Drizzle on butternut squash and apples pieces.
3. Sprinkle with brown sugar.
4. Bake at 375 for 15-20 minutes or until squash is tender. Stirring every 5 minutes.
5. Sprinkle with sea salt.
6. Top with candied walnuts.

Paleo Slow Cooker Butternut Squash N’Oatmeal

Ingredients

• 1/2 cup raw walnuts
• 1/2 cup raw almonds
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and cubed
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon coconut sugar
• 1 cup coconut milk

Toppings

• Coconut milk
• Currants
• Dessicated coconut
• Maple syrup

Instructions

1. Cover the almonds and walnuts with filtered water. Add a dash of sea salt. Soak for 12 hours.
2. Rinse the nuts with some more filtered water. Place in a food processor and blend until you have a meal or flour consistency.
3. Place the butternut squash, apples, cinnamon, nutmeg, ground nuts, coconut sugar and coconut milk into the slow cooker.
4. Cook on low for 8 hours.
5. Use a potato masher to mash the N’Oatmeal into your preferred consistency.
6. Top with you favorite toppings and serve.

Sugar-Free Apple Pie Chia Seed Jam + Parfait

Ingredients

FOR THE JAM

• 3 large apples, peeled and diced
• 3/4 cup 100% pure apple juice
• 2 tablespoons chia seeds
• 3/4-1 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• pinch of fine grain sea salt

FOR THE PARFAIT

• 1/2 cup gluten-free rolled oats
• 1 + 1/4 cups homemade or store-bought almond milk
• 2 tablespoons chia seeds
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• sweetener, to taste
• Apple Pie Jam
• Chopped toasted walnuts

Directions

For the jam 

Add all jam ingredients into a medium pot and stir to combine. Bring mixture to a low boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring every 5 minutes or so. When the apples are fork tender, remove from heat and mash 50% of the mixture to thicken. Set aside to cool.

For the vegan overnight oats 

Combine the oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl. Whisk to combine. Place in the fridge overnight, or for at least 1-2 hours to thicken. Once the oats are softened and the liquid is mostly absorbed, it's ready. You can thin it out with more milk if needed or thicken it with more chia seeds.

To make each parfait

Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if desired.
Store leftover jam in an air-tight container or jar in the fridge. Should last for at least 1-2 weeks.

SMOKY BLACK BEAN BEET BURGERS

Ingredients

• 3/4 cup cooked quinoa
• 1/2 large red onion, finely diced
• 1 cup finely chopped mushrooms
• Salt & Pepper
• 1 15-ounce can black beans, well rinsed and drained
• 1 cup finely grated raw beet
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/2 cup raw walnuts, crushed or ground into a loose meal

Instructions

1. Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
2. When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
3. Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
4. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce.
5. Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F.
6. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. I use a peanut butter jar lid lined with plastic wrap to get the perfect shape. You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
7. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
8. Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.