This pesto is deliciously green and nutty, packed with toasted cashews and large handfuls of spinach. Enjoy it as a pizza topping, for breakfast with eggs and potatoes, or my most recent preferred way of eating it, with spaghetti squash.
Phew, that’s a mouthful! Savoury and satisfying, this veggie packed sauce with grass-fed/grass-finished beef is served on top of roasted spaghetti squash. Nature’s noodles, simply roasted in the oven, a flavourful sauce simmered on the stove, all piled high and topped off with a bright and tangy, vibrantly green parsley caper sauce.
These oven baked salmon cakes are easy to make, nutrient dense and packed full of flavour. Dairy and gluten free, with fresh herbs, rich squash and omega packed salmon all topped off with a maple sweetened teriyaki sauce.
Kabocha squash slices are coated and roasted with a miso based sauce, then topped off with a hit of fresh lime juice, cilantro and sesame seeds. So easy! So tasty! So deliciously addictive!
Savoury pesto with kale, kalamata olives, sundried tomatoes and creamy walnuts spread on a tortilla topped with sweet roasted delicata squash, umami packed mushrooms and sharp cheddar, then baked until warm and toasty.
Dairy free, gluten-free, guilt free and deliciously creamy with a variety of toppings, this butternut mac and ‘cheese’ is the perfect fall comfort food! Spicy mushroom and walnut ‘chorizo’, tangy and funky kimchi kraut, toasty and roasty cauliflower… choose one, pick all three, try your own or eat it plain… whatever you decide this mac and ‘cheese’ is absolutely delish!