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Feb 04

Sunday Session: Cocoanut Oil Treats, Sweet Butternut Squash + Usual Food Staples

It’s Super Bowl Sunday and looking at my week ahead, I have a lot of dinner dates and lunch meetings, and therefore I do not want to prep too much food today. Nonetheless, I have made some of my staple Sunday items including:

  • Froze 3 bananas – these are great to have plain (almost taste like ice cream) and I thaw them and use them in my banana pancakes if my fresh ones are used up (pancakes are literally just 1 banana and 2 eggs, mashed into a pancake-like batter, make with some coconut oil)
  • Chopped some raw celery and carrots – good for easy snacking and grabbing when time is short
  • Pulled some of my frozen sausage stew out of the freezer for dinner this week as well as some green curry soup
  • Paleo Infused Nutrition Breakfast muffins

Cocoanut Oil Treat:

I have fallen in love with these Organic Raw Cocoa Bliss treats and am inspired to make my own version. This is what I concocted.

  • 1 cup Coconut Oil
  • 1/3 cup Cocoa Powder (raw cocoa powder is preferred)
  • 2 Tbsp Organic Raw Honey (or Stevia, Molasses, maple Syrup)
  • 1 Tbsp of vanilla extract (gluten free)

Method: Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12-14. Cool for 30 minutes in the fridge or freezer.

Butternut Squash:

I was between how to make my squash. Was I going to be in the mood for sweet or savory? I didn’t know, so I went into this recipe making with simplicity. I just baked it so it would be easy to reheat and just used some butter and salt/pepper. Therefore the true flavor of the butternut squash would come through and I can tweak it for the week ahead with additional spices if desired

  • Pre-cut cubed squash (Trader Joe’s)
  • 1-2 T, melted, grassfed butter
  • Salt/pepper to taste

Method: Preheat oven to 400 degree F. Melt the butter in a large microwave safe bowl. Toss squash with butter, salt and pepper. Line a cookie sheet with foil. Bake in the oven for 30 minutes, flip the squash then bake for another 20-25 minutes until the squash is tender and caramelized.