THE BEST 10 MINUTE LENTIL SALAD. LIKE EVER.

Lentils are kind of underrated, no?

They sort of get a bad rap for not being delicious. I don't know many people that are like, I looooove lentils, but I am starting to really get a soft spot for them.

I mean, that curried lentil soup I made last week on Instagram Live was so good I seriously made it 5 times in about 8 days and I made it for the dinner I co-hosted with Kitchen Table App, too.

High in magnesium and folate, these guys are heart healthy supporting blood flow, moving oxygen and nutrients throughout the body. Folate is super important for pregnant ladies because it supports brain development in babies. And they are really high in protien for a plant based food and high in fiber so they are great for digestion, energy, balanced blood sugar and support a healthy weight. They help keep cravings for sugar low as well.

Plus they are freaking cheap. Like dirt cheap.

If you are on a budget skip the pasta and opt for the immensely healthier option of lentils. Just an idea.

This lentil salad comes together in like 5 minutes, maybe 10 depending on your knife skills, thanks to the pre-made box of steamed lentils at Trader Joes. If you do not have a Trader Joes near you and have to cook these from scratch then it could take about 40 minutes give or take to boil them. Hopefully you are near a Trader Joes. (insert hands raised, shurgged sholder emoji)

If you are looking for a healthy, high protien snack that is packed full of nutrition and flavor then look no further.

Seriously this is really good, refreshing, perfect potlucks, lunchs or a quick snack. Keeps well for days in the fridge. Bonus.

Easy Lentil Salad

Serves 4 | Prep 5 minutes

INGREDIENTS:

1 500g-box of precook lentils from traders joes (or two cups black lentils cooked)

1 shallot, peeled and diced

3/4 cup fresh parsley, fine chop

2 heirloom carrots, peeled and diced

1/4 cup red wine vinegar

1 tbsp maple syrup (more or less to taste)

pink salt, to taste (I probably used about 1/2 tsp)

DIRECTIONS:

Open the package of lentils and transfer to a large bowl. Prep all ingredients as stated above, add to the bowl and toss to combine. Taste test to see if you need or want to add anymore of a specific ingredient.

MICROGREENS ARE MORE THAN A GARNISH. 3 RECIPES TO PROVE IT FEATURING ARIZONA MICROGREENS

About two years ago in January of 2016 I moved from Los Angeles to Phoenix. To this day quitting my big girl corporate job to open a cute little cafe was one of the riskiest and scariest things I have ever done.

Before the move I had a lot of preconcieved notions that the restaurants were all going to suck, there wasn't going to be organic food anywhere and the farmers markets would surely be sub-par.

I was mostly wrong about everything.

There really were some good restaurants, but very few organic ones, they had all the same grocery stores and believe it or not the farmers markets were awesome. Dare I say it... even better than the ones in LA?

Eh, look I know thats pushing it.

Basically because there are significantly less people in Phoenix, the entire experience of going to the farmers market was more intimate. It was less crowded, parking was easier and the vendors quickly started to remember me as a regular.

Everything about the visits just seemed more at ease; the people, the produce and vibe. On my very first trip to the farmers market in Old Town Scottsdale I a came across LITERALLY. the. best. microgreens. ever.

And I've tried a lot of microgreens in my day.

The ones from trader joes go bad in a day. The whole foods one have minimal flavor. and well there are few vendors (ok like none that I have seen) at the markets in LA that I go too.

The mini but mighty greens I immediately fell in love with were from Arizona Microgreens. It quickly became a weekly stop for me.

I served them at my cafe with several dishes and I ate them daily with like everything. Toast, soup, smoothies, wraps, salads, eggs, burritos. Everything looks better and is healthier with microgreens added so dont hold back. Hell, I'd even put some in a cocktail if I was any good at making them.

Microgreens are these powerhouses of concentrated nutrients. Easier to eat and better for you then the full grown plant. If you are not on the microgreen train, get on.

The owners of the company are two really awesome guys that are so easy to love and when you try their product its impossible to not become a raving fan like me.

When they reached out and asked if I'd create some recipes for them I was beyond flattered and of course I said a hell yes. The Arizona Republic did a several page spread and article on them so I even got to be featured in the paper which just made my mom so proud.

These recipes will show you just how versitle and easy they are to use in your daily life.

Remember, microgreens are wayyyyyy more then a garnish.

Here you will find the recipes and an awesome writeup about the company.

xo

C

LIFE CHANGING BUTTERNUT SQUASH PASTA

Hi Franzz

INSERT Life changing bowl of comforting pasta. That might seem like an overstatement but this really was life changing and comfort food on crack.

Believe it or not, I had never had butternut squash pasta before even though I have seen it over the blogsphere many times. I was genuinely blown away with the complexity of flavor but simplicity of the cooking process. No matter your skill level you can make this pasta dish and WOW your dinner guests. I promise.

Think sweet butternut squash, creamy coconut milk/cream, herbecious basil, red pepper for some bite, kale for some texture all over gluten free pasta noods. I mean....

Another bonus is that it kept really well in the fridge over night so it would be a great potluck item for any fall dinner parties or friendsgivings you got coming up this holiday season. I made it for #nationalboyfriendsday for my man and my roomie. Both of them agreed it was really really good.

Make this seasonal gem, it is 100% a party in your mouth.

Creamy Life Changing Butternut Squash Pasta

Serves 4-6

12 Ingredients | 30 Minutes

INGREDIENTS

1 small onion, diced about 3/4 cup

3 garlic cloves, minced

1 scant tbsp crushed red pepper *see note

3.5 cups butternut squash, cut in 1/2 inch cubes, from one medium butternut squash

1 tsp vegetable boullion *see note

1 can full fat coconut cream *see note

3-4 cups dino/tuscan kale, stems removed and chopped

2 tsp fresh basil, chopped, divided, more for garnish

1/2 tsp cumin, dried

1/2 tsp dried thyme (1 tsp if using fresh)

1/4 cup water, plus more to desired consistency

1 can garbanzo beans

pink salt to taste (I am pretty heavy on the pink salt, its high in minerals and makes everything taste GOOD)

black pepper to taste

water for desired thickness/thinness

1 lbs pasta noodles (I used a whole bag of trader joes quinoa brown rice blend)

GARNISH:

crushed red pepper

fresh basil

micro greens

hemp seeds

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Cook pasta until el Dente according to package.

2. Prep all your veggies as stated above. Peel and dice the butternut squash, dice the onion, mince the garlic, open the can of coconut cream, chopped the basil, de-stem and chop the kale

3. In a large frying pan heat up two tablespoons of coconut oil. Once hot add the diced onion and cook for 3-4 minutes. Then add in the butternut squash and cook another 4 minutes. Season generously with salt. Add in the garlic and red pepper, toss for 30 seconds.

4. Add the vegetable bouillon, coconut milk and 1/2 the basil and all the remaining dried spices and herbs. bring to a boil then lower to a simmer. Cook for 6-8 minutes with a lid on until the butternut squash is fork tender but not mushy.

5. Transfer to a high speed blender and turn on high, adding 1/4 cup water at a time until desired consistency is reached. I like my sauce on the thick side so I add a little water at a time, blending between additions. Cover with a towel just in case to make sure it doesn't explode all over your kitchen.

6. Then transfer back to the pan, and turn on to low heat. add in the garbanzo beans, kale and the remaining basil and stir for 2-3 minutes.

7. Add salt and black pepper to taste

8. Add the cooked pasta to the pan with the salt and toss to coat.

9. Divide among plates and garnish with desired toppings.

NOTES:

1. use less or more crushed red pepper depending on your preferred spice level

2. I use better bouillon veggie broth base and its THE BEST, I've tried them all and recommend this brand

3. Get full fat coconut milk or a can of cream. I used Trader Joes organic coconut cream. Not only does it taste better, but coconuts are loaded with healthy fats that support brain and cell function and helps you feel full.