Better-than-you’ll-believe creamy squash pasta sauce

The new year. January first. So many aspirations and goals tied to one day.

It seems like people are generally moving away from setting up huge year-long goals of drastic change and personal renovation. Instead, we’re doing things like intention setting and focusing on more realistic, small self improvements.

In the era of Wellness Warriors – where self love, understanding, and forgiveness are the new ways of life; along with mediation and warm morning lemon water – we are still constantly striving to be better but also allowing for large doses of grace and acceptance when we inevitably slip up.

Gone are the days of swearing off sugar for 365 days and setting alarm clocks to sound before the sun for a workout. We want consistency and manageability now. At least I do.

Today is just like tomorrow will be. There isn’t the same novelty to the first day of the new year anymore. Each day is simply another chance at being better. Of course there will be some days when a second glass of wine will be poured or a savasana will be missed. More often than we’d like, living in the moment will fall under the shadow of impatience. Judgment and negativity will sneak into our lives when we are tired and feeling scattered.

There will be back-stepping but hopefully mostly forward moving. Hopefully, with strategic and achievable goals in mind, your progress will be better than you’ll believe. (…Literally like this pasta sauce recipe. I thought it would be too thick with little flavor but it turned out to be a dream!)


Better-than-you’ll-believe creamy squash pasta sauce

prep time: 30 minutes | cook time: 30 minutes | serves: 4

This sauce is vegan, diary and gluten free.  The coconut milk and roasted  delicate squash blended together make it creamy-dreamy. The roasted garlic adds a comforting savoriness. Serve over your pasta of choice with an added green for a complete meal.

Ingredients:

  • 1 medium delicate squash
  • 3/4 cup coconut milk
  • 1/2 cup water (or as needed for consistency)
  • 4 -5 garlic gloves (still in bulb to roast)
  • 2 – 3 Tbs of avocado oil
  • Salt and pepper
  • Nutmeg (optional)

Directions:

  • Cut delicate squash into 1/2 inch pieces (not you don’t need to peel the skin off of delicate squash) and coat with avocado oil, salt + pepper, and nutmeg to taste
  • Spread squash out on a baking sheet and add your garlic bulb in tinfoil with a small amount to avocado oil drizzled on the top to the same sheet
  • Roast both at 400 degrees for 30 minutes
  • Once roasted, transfer into your blender with 3/4 cup coconut milk and 1/2 cup water (adding more if needed)
  • Blend and scrape down the sides as needed until creamy (remember to vent your blender for the steam to escape)
  • Pour out over pasta

Lemon tahini over lentils

What is vegan, nut-free, soy-free, dairy-free, added sugar free, and wheat free?

A California dinner party.

…get it? because Californias are such hippies?!

Ok, not the best joke but this dinner is. The best.

And yes, it’s vegan; nut, soy, dairy, sugar, and wheat free.

More importantly, it’s delicious.

Also important: it’s easy.

Most importance: Mike loves it. (Which makes me want to make it every week which means he might get tired of it soon…)

I hope you give this dinner a try soon! You won’t regret it. I’ve mentioned it’s delicious and easy but it’s also SUPER FILLING which is a real selling point for me. The lentils keep ya full (13g plant based protein per 1/4 cup ehyoo) but the tahini and lemon dressing make it feel like you’re indulging. Feel free to add any green veggie you have on hand; or serve the lentils and tahini on top of a giant salad for a summer night twist.

Tip: I’ve recently started soaking my lentils before cooking them (to get more protein and other added benefits!) because of this article.

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Soaking lentils


Lemon tahini over lentils

Prep time: 10 minutes – Cook time: 25 – 30 minutes – Servings: 2

Ingredients:

  • 3/4 cup soaked green lentils
  • 1/4 cup tahini
  • juice of 1 small lemon

Directions:

  • Cook lentils in 2 cups of water until soft, about 25 – 30 minutes
  • Strain lentils and put aside
  • Mix in lemon juice with tahini until combined
  • Incorporate with lentils
  • Serve with something green on the side
  • Bon appétit

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I add the lemon and tahini straight to the lentils to be sure they are all coated but alternatively you can drizzle it on top of them once plated

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