Category Archives: Main Courses

Quinoa Stuffed Squash

Vegan Gluten Free (and some Paleo people will eat quinoa)

We upgraded the usual stuffed squash filling with the superfood quinoa, a whole pseudo-grain rich in protein and minerals. We also swapped the butter with metabolism-friendly coconut oil (a bonus for your vegan guests) and opted for maple syrup, a whole food sweetener, to blend the flavors. If you can’t find a Blue Hubbard squash, 2 acorn squashes will work just fine.

For the squash:

  • 1 Baby Blue Hubbard Squash (or substitute 2 acorn squashes)
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp sea salt
  • ¼ cup dried cranberries

For the quinoa:

  • 1 cup tri color quinoa, rinsed
  • 2 Tbsp extra virgin olive oil
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 cups water or broth
  • ¼ cup fresh cranberries
  • ¼ cup walnuts, toasted, chopped
  • ½ cup fresh parsley, chopped

Preheat oven to 400 degrees. Slice squash in half. Place cut side up in large baking dish with ¼ inch of water in the bottom. Add oil, syrup, spices and salt and rub into the squash. Cover with foil and bake for 50 minutes. Sprinkle cranberries on top and bake 10 minutes more, uncovered.

While squash is baking, prepare quinoa. Warm oil in a skillet, and add quinoa. Toss the quinoa to coat in oil and lightly toast it.  Add spices, and toss to coat. Add water or broth and cranberries. Cook 20 to 25 minutes. Remove from heat, and add walnuts and fresh parsley.


Festivus Rice

Vegan Gluten Free

This vegetable laden wild rice is delicious and satisfying with its many complementary flavors.

  • 2 cups vegetable broth or water
  • 1 cup wild rice
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 apple, diced
  • 2 ribs celery, diced
  • 1 tsp dried thyme
  • 2 cloves garlic, minced or pressed
  • Sea salt
  • 1 lemon wedge
  • ½ cup dried cranberries
  • ½ cup roasted, salted, shelled pistachios
  • 1 Tbsp balsamic vinegar

Prepare the wild rice according to package directions. If you don’t have directions, boil the rice with 2 cups of broth, covered, for 45 minutes. Remove from heat, and allow to steam for 10 minutes with the cover on. Then fluff with a fork. If there is any remaining water in the rice, just drain it off.

While the rice is cooking, heat the olive oil in a large pan over medium heat. Sauté the diced onion, apple, and carrot until the onion in soft. Add the celery, thyme, garlic, and a teaspoon of salt, and sauté for a couple more minutes. Squeeze the lemon juice over the mixture. Add the cranberries, pistachios, rice, and vinegar. Stir to incorporate. Heat through. Taste and adjust seasonings if necessary.

Roasted Root Vegetables

Vegan Paleo Gluten Free

The dill adds a flavorful twist to this classic, and also helps to stimulate digestion!

  • 3 cups parsnips, ½-inch dice
  • 3 cups carrots, ½-inch dice
  • 1 medium rutabaga or turnip, ½-inch dice
  • 1 medium red beet, ½-inch dice
  • ¼ cup olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Tbsp fresh dill, chopped
  • Juice of one lemon

Preheat oven to 400 degrees while you cut the vegetables. Place vegetables into 9×13 baking pan. Add oil, salt, and pepper to the prepared vegetables. Massage ingredients into vegetables Bake vegetables until golden (approximately 1 hour), turning vegetables every 15 minutes. Remove from oven. Stir in dill and lemon juice.




Roasted Brussels Sprouts with Balsamic Reduction

Roasted Brussels Sprouts

Vegan Paleo Gluten Free

Roasting lends such a delectable sweetness to vegetables, and works especially well with Brussels sprouts. The outer leaves get browned and crispy. Plain, they are almost like healthy candy, but drizzled with the balsamic reduction, they are divine!

  • 2 cups Brussels sprouts, rinsed and ends removed
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper

Preheat oven to 400 degrees. Cut Brussels sprouts in half lengthwise. Massage oil into the nooks and crannies of the sprout. Sprinkle with salt and pepper. Roast for 30 to 35 minutes turning once or twice during the roasting time. While sprouts are roasting, prepare balsamic reduction (recipe below). Remove sprouts from oven and drizzle with balsamic reduction.

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1 Tbsp maple syrup (optional)
  • ½ tsp sea salt

Turn on the oven vent or open a window. Place vinegar and optional maple syrup in heavy saucepan. Bring to a boil, reduce to simmer, and cook until reduced by half (about 15 minutes). Stir in salt and allow to cool.


Kale Rejuvenation Slaw

This is Chef Charlotte’s award winning salad, that everyone who’s ever tried it loves! You will enjoy an amazing energy boost, glowing skin, and satisfaction.


1 large bunch kale
Juice of one lemon
¼ cup fresh parsley
2 Tbsp extra virgin olive oil
1 tsp sea salt
½ cauliflower head, broken up into very small florets;
1 red beet, shredded
1 yellow beet, shredded
1 carrot, shredded
1 apple, shredded
½ small red onion, finely chopped
1 avocado, diced
¼ cup raisins
¼ cup sunflower seeds


Remove stems from the kale. Cut kale leaves into bite-sized pieces. Blend the lemon juice, parsley, oil, and sea salt together until smooth. Pour over the kale and massage it into the leaves until the kale is bright green and tender. Add cauliflower, beets, carrot, apple, and onion to kale and toss. Fold in avocado, and gently toss. Sprinkle with seeds and raisins.