Posts tagged ‘vegetarian’

4 Ingredient Spaghetti Squash Hummus “Pasta”

What’s a girl to do when the fridge is running on empty and she’s in need of a speedy meal? All I had besides a shelf of staples (coconut milk, chia seeds, tahini and coconut butter) was the following:

  • half a container of roasted red pepper hummus
  • half a carton of grape tomatoes
  • several cups of cooked spaghetti squash

So that’s I made for my lunch concoction… the simplicity of the dish far exceeded the complexity of the taste. I added a tablespoon or so of hemp seeds with a dash of salt and freshly ground black pepper and it was a tasty dish!

spaghetti squash hummus pasta 1

I should have known hummus would be good with spaghetti squash…it’s compliments just about everything! I’ll be making this again on purpose with a few more add-ins for some additional bulk. I am thinking chickpeas or navy beans, sautéed greens and roasted broccoli or caramelized onions. (I have a weird thing about always wanting something green on my plate.)

Please forgive the quick photo snapped on my phone…I didn’t realize how much I’d love this dish until I was part of the way through but knew I wanted to share it!
spaghetti squash hummus pasta

4-Ingredient Spaghetti Squash Hummus “Pasta”
Grain-free, Gluten-free, Dairy-free, Soy-free, Nut-free, Egg-free, Vegan, Vegetarian, Quick


drizzle of olive oil
4-5 grape tomatoes, cut in half or quarted
2-3 cups cooked spaghetti squash
1/4-1/3 cup of roasted red pepper hummus (or your favorite flavor – roasted garlic would be delish)
1 Tbsp hemp hearts
salt and pepper to taste

Your favorite add-ins if desired (roasted veggies, chickpeas, grilled chicken or crumbled sausage etc)


  1. In a small skillet, heat a drizzle of olive oil over medium heat.
  2. Add squash and tomatoes and saute until warmed through.
  3. Stir in hummus and hemp hearts. Season with salt and pepper to taste and enjoy!

*This serves one person; for a weeknight family meal quadruple the ingredients. You could always microwave all of these ingredients for a 5 minute meal as well.

November 20, 2015 at 6:54 pm 1 comment

Autumn Spice Butternut Quick Bread (Grain-free)

Although winter is already here in Montana, I am still holding onto fall. I could eat winter squash and pumpkin year-round but this time of year these ingredients particularly shine. This quick bread with warm autumn spices is another way of holding onto my favorite season.

Cant. Get. Enough :)

autumn spice cake 1

This bread can be a quick breakfast on the go, a sweet snack when you need a pick-me-up or part of a dessert. I’ve enjoyed slices straight from the fridge but have experimented with the following serving options to mix it up!

  • Serve lightly toasted with a pat of Earth Balance (ghee or butter if you do dairy) or a spoonful of coconut butter
  • Smear a generous spoonful of “cream cheese” (I love dairy-free cashew cheese, recipe to come) and drizzle with maple syrup
  • Crumble the bread and layer it with toasted pecans or walnuts with your favorite vanilla yogurt or coconut whipped cream for a parfait
  • Serve toasted or warmed with a scoop of vanilla or toasted coconut ice cream and sprinkle with dairy-free chocolate chips

autumn spice cake 2

I’ve also substituted the butternut squash puree for leftover mashed yams and pumpkin puree with success! I’ve made variations of this bread a couple times already this year…it gets eaten too quickly for me to snap photos…I finally kept my hands off to take a shot (after 1/3 of the loaf was already gone…oops!).

Autumn Spice Butternut Quick Bread
Gluten-free, Grain-free, Soy-free, Dairy-free, Paleo-friendly, Nut-free, Vegetarian, Refined-Sugar Free

½ cup sifted coconut flour
1 tsp baking powder
1 rounded tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 tsp ground ginger
pinch of cloves
4 eggs
2 tsp vanilla extract
2 Tbsp maple syrup + 1/4 tsp pure stevia extract (or 1/4 cup of your favorite sweetener)
½ cup melted coconut oil (or ghee or butter if you are ok with dairy)
1 cup butternut squash puree (any winter squash or sweet potato puree can be used)

Add in options: 1/3  cup chopped pecans, walnuts or almonds, shredded coconut, dried cranberries, chocolate or carob chips

  1. Heat your oven to 350F and line a loaf pan with parchment paper or grease well.
  2. In a small bowl, whisk the dry ingredients together and set aside.
  3. In a medium size bowl, whisk the eggs well. Add remaining liquid ingredients (vanilla though puree) and whisk until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until smooth (the batter will be thick and thicken as it sits due to the highly absorbent coconut flour).
  5. Spoon the batter into your prepared pan.
  6. Bake for 40-45 minutes or until a knife going into the center comes out clean. Remove pan from oven to let cool, then slice and enjoy!

autumn spice cake

November 16, 2015 at 9:29 am Leave a comment

Cumin-Roasted Carrot and Golden Beet Soup

Healing is a journey. Besides the physical, it’s also emotional and mental, and just like seasons in life, it can be difficult while beautiful at the same time. I’ve learned to slow down and take time to really breath, or even have a good cry. I’ve learned to really appreciate sleep and listening to my body instead of my “normal routine”. My hope is that this doesn’t come off as complaining or whining, but more as a self-check and better understanding of myself and what my body wants and needs.

cumin beet carrot soup2

For the past 3+ years, I was up by 5 or 6 am and wouldn’t be in bed until midnight or 1 am. Even though I was making healthy food choices and working out, the constant rush-rush, go-go lifestyle and sleep deprivation finally caught up with me.

Add candida, adrenal fatigue, constant sinus infections, viruses and food allergies… my body hit a point and said “NO! Slow down!”. No wonder my body wasn’t keeping up…even though I tried to convince myself I was SuperWoman, that’s far from reality.

My priority now is healing… slowing down, and making sure I get a good night’s rest. If I don’t get enough sleep one night, I’ll take a nap or sleep longer the next night and call it an early evening.

Another thing I’ve enjoyed is simplifying, and that goes for cooking too. Batch cooking and making meals that don’t require 20+ steps or 30 different ingredients. I’ll get the urge to try out a more time-consuming recipe but simple recipes such as this roasted carrot and beet soup are tasty and no-hassle!

This soup is silky in texture, a bit earthy from the beets and cumin and comforting. It’s appropriate for this time of year too –looks a little like Halloween with the orange base and the green “cheese”!

cumin beet carrot soup1

Cumin-Roasted Carrot and Golden Beet Soup 
Grain-free, Nightshade-free, Gluten-free, Vegan/Vegetarian Option, Dairy-free, Paleo-friendly, Egg-free, Nut-free, Sugar-free, Soy-free


6-7 medium organic carrots, peeled (if desired) and chopped into 1/2 inch pieces
2-3 medium golden beets, peeled (if desired) and chopped into 1/2 inch cubes (can use red beets but will change the color)
2 shallots, chopped into chunks
1 Tbsp olive oil (can sub coconut oil or butter/ghee if you do dairy)
1/4 tsp ground turmeric, divided
rounded 1/4 tsp ground cumin, divided
1/2 tsp dried thyme, divided
1/2 tsp sea salt (I used smoked sea salt for a smoky flavor)
2-3 cups bone broth, low-sodium chicken broth or vegetable stock/broth (use veggie if vegan/vegetarian), or more to reach your desired thickness of soup, I prefer a thicker soup
2-3 tsp lime juice (or lemon juice for a different flavor)

For serving (optional) 
chopped cilantro or parsley for serving, optional
Summer squash “cheese” or non-dairy cheese, optional but adds depth of flavor
If you like a little texture in your soup, cubed or sliced avocado

aluminum foil (to create foil packets)


1. Preheat oven to 400F. Lay two large squares of aluminum foil down, placing carrots in the middle of one square and beets in the middle of the other. Divide the shallots evenly and place on top of each.
2. Combine herbs, spices and salt in a small bowl (turmeric through salt).
3. Drizzle each of the veggies with 1/2 Tbsp of olive oil, then sprinkle the spice mixture evenly over the vegetables.
4. Fold the foil up, creating a seal with each packet and bake for 30 minutes or until tender, the carrots cooked a bit faster than the beets, so check them at 30 minutes.
5. Add roasted veggies and remaining ingredients to a blender and blend until smooth. Top with cilantro or parsley, squash cheese and/or avocado and enjoy warm!

*If you prefer to roasted your carrots and beets on a baking pan instead of in foil packets, that’s an option too. I like how the foil packets steam the veggies a bit first and then after opening the pouches, I can brown them a bit.

Stovetop Preparation: You can always sauté the carrots and beets first a bit in a dutch oven, add the spices for 30 seconds until fragrant.  Then add broth and remaining ingredients to the pot and bring to a boil. Reduce heat to simmer and let cook until the carrots and beets are tender and soft, about 15-20 minutes. Use an immersion blender to puree or add soup to a blender on high until velvety smooth (Yay Vitamix!). Season to taste with more salt and lime juice if desired.

cumin beet carrot soup spoon

October 26, 2015 at 9:09 am 1 comment

White Chocolate Mint Tea Latte (Vegan)

Cool fall mornings are my favorite…when my cozy bed tries to lure me back in, yet I slip on sweats and slippers and head to the kitchen to brew a warm cup of tea. I find it energizing and invigorating! While I love my morning smoothies, I need to heat up first with something hot when it’s chilly in the house.

white choc mint tea latte
Why not make something nourishing and comforting at the same time? This minty latte has healthy fats from the hemp and cacao butter, peppermint that is soothing for your tummy and digestion, and contains a little protein and fiber from the hemp hearts. This latte is also caffeine-free (unless you use a green or black tea) so you can enjoy a cuppa as a treat after dinner if you’d like!

This quick and easy drink is ideal for sipping while you’re curled up on the couch reading a book, watching tv or having some downtime. If you aren’t a fan of white chocolate, feel substitute carob powder (for AIP) or raw cacao powder for a darker chocolate version and add a touch of coconut cream for richness.
white choc mint tea latte2

White Chocolate Mint Tea Latte
Gluten-free, Grain-free, Dairy-free, Caffeine-free option, Paleo-friendly, AIP-friendly option, Soy-free, Refined Sugar-free, Nut-free, Egg-free, Vegetarian, Vegan


16 oz boiling water
2-3 bags of herbal peppermint tea (I have some brands of mint tea that are stronger than others, if you prefer a more prominent flavor, use 3)
pinch of sea salt
1 1/2 Tbsp raw cacao butter*
2 Tbsp hemp hearts (omit for AIP, and substitute 2-3 Tbsp coconut cream)
2 tsp agave, coconut nectar, honey (don’t use if vegan) or a pinch of stevia (adjust sweetener to taste)

1. Steep tea bags in boiling water until desired strength, usually 3-5 minutes for herbal tea.
2. Add prepared tea along with the remaining ingredients in a blender (I use a high-powered blender such as Vitamix) and blend until smooth. Enjoy while hot or warm!

*For a chocolately version, use raw cacao powder or carob (for AIP and caffeine-free). For a thicker, creamier result add a couple tablespoons of coconut cream.

October 1, 2015 at 8:38 pm 2 comments

Older Posts

Enter your email address to subscribe to Natural Noshing and receive notifications of new posts by email.

Join 983 other followers

Recent Posts


Certified Yummly Recipes on
my foodgawker gallery

Visit naturalnoshing on
Secret Recipe Club