recipeWEDNESDAY: Roasted Red Pepper and Goat Cheese Sauce on Squash Noodles

Roasted Red Pepper and Goat Cheese Sauce on 
Squash Noodles

 

2 red bell peppers

2 cloves garlic

1 medium spaghetti squash 

sea salt and pepper to taste

5oz soft goat cheese

1 tbsp olive oil 

1/2 c heavy cream 

1/3 c pecorino romano cheese

Preheat oven to 375. Cut bell pepper into strips, removing stems and seeds. Place on a baking sheet and toss with 1/2 of the olive oil, season with salt and pepper. Roast for 25 minutes or until tender. Cut spaghetti squash length wise and then scoop out all seeds. Place on a baking dish face up, drizzle with olive oil, sea salt and pepper. Roast squash for 30 minutes or until can be forked to pull noodles apart, place noodles in a separate bowl.  Place peppers, garlic, goat cheese, heavy cream and pecorino romano in a food processor. Blend till smooth. Drizzle sauce on squash noodles and serve immediately. 

recipeWEDNEDAY: Curried Coconut Chickpea and Quinoa Stew

Curried Coconut Chickpea and Quinoa Stew

2 c chickpeas, soaked overnight

2 c chopped broccoli florets, fresh or frozen

2 minced garlic cloves

1 tbsp fresh grated ginger 

2 peeled and diced sweet potatoes
2 c full fat coconut milk

2 tsp Braggs Liquid Aminos

1/2 c cooked quinoa

1 tbsp turmeric
1 c bone broth
sea salt and pepper, to taste
2 limes

Add all ingredients, minus limes to a crockpot. Cover and place on low for 2 1/2 hours. Serve hot with a lime wedge to squeeze on top.