I’m back from Denver and in Ohio shooting a commercial this week!
Gosh, Denver was absolutely beautiful, and I had such a splendid time. If you missed that recap post, you can check it out here!
I was thrilled by the delicious gluten free options I found there!
Well this week, being on set, I like to bring my lunch! And this meal is perfect for traveling or taking along on a picnic. Not only is it beautiful, but it can be eaten at room temperature, and is hearty enough to last in a Tupperware until lunch time 🙂
What exactly is this beautiful dish?
Spicy Butternut Zucchini Pinwheels over Cauliflower Rice!
I don’t care if it’s the middle of summer, I love butternut squash.
Heck – I even make ice cream out of it! And if you haven’t watched my video, consider this your personal invitation!
Yes – butternut squash: the gourd with a funny name that is a bit cumbersome to peel, but that is equally delicious, and — dare I say it — BETTER than pumpkin!? *gasp!* “Did she really just…” Yes. I. Did.
So — allow me into introduce these beautiful little two-bite beauties.
They Grain and Gluten Free, Vegan, Specific Carb Diet friendly, and Paleo!
Here’s what you need: (Serves two)
2 Zucchini, sliced thin into ribbons, either with a mandoline, vegetable peeler, or sharp knife
2 cups butternut squash, cubed and steamed
2 medium carrots, diced
1/2 cup cashews
2 garlic cloves, minced
1/4 cup onion, diced
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
1/2 head of cauliflower, riced in the food processor
6 button mushrooms, sliced
fresh basil (garnish)
First, slice your zucchini into thin ribbons. I got 7 ribbons from each zucchini.
Next, in the food processor, rice the cauliflower by processing it until it resembles rice. Remove, place in a bowl, ad set aside. Reassemble your food processor. (You don’t have to wash it) – you’ll use it again soon.
Steam the butternut squash by either steaming it in a steamer basket, or microwaving it in a 1/2 inch of water for about 7 minutes. (I microwaved mine).
Meanwhile, sauté the onion, garlic, carrots and spices in 1 Tbsp extra virgin olive oil. Le theme cook for about 6 minutes over medium heat, until the carrots soften. Then, add the cooked squash. Let that cook for another 4 minutes, and then remove from the heat. Carefully transfer to the food processor, add the cashews, and process until smooth. You’ll need to scrape the sides several times.
Next, grill the zucchini on a grill pan, over medium heat for about 3 minutes per side. You’ll need to grill it in batches. Lay felt and set aside. Also, grill the mushrooms for about 3 minutes.
Finally, transfer the squash and carrot mash into a ziplock bag. This will serve as a makeshift “piping bag.” Snip one corner of the baggie and pipe the mash onto each zucchini ribbon, down the length in the center.
To assemble, roll up the zucchini ribbons, and place on a bed of the cauliflower rice. garnish with the mushrooms and basil.
Goodness gracious, you guys. What a delicious and striking meal! IT was tasty, filling, and beautiful to boot!
The flavors were wonderful – warm and spicy from the cumin and chili powder. It was complimented by the subtle sweetness from the butternut squash and carrots. And there was a slight smokiness from the grilled zucchini. Just perfect!
Finally, I loved the colors! The deep green with the burnt orange filling looked like a beautiful and earthy masterpiece. Plus – they looked like flowers!
Alright, that’s it for now!
Hope you’re having an amazing week so far! I’ll see you tomorrow on my podcast, “Oh What a Beautiful Morning!” – or right here for programming as usual!
A big thank you to my sponsor, BetterHelp Online Therapy. I can’t begin to express how beneficial therapy was for my recovery from anorexia. Speak with an online therapist. Or check out content about eating disorders from BetterHelp.
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