Serves 2
Prep time: 5 minutes | Cook time: 45 minutes

Ingredients:

• 1 acorn squash, halved lengthwise, seeds removed
• 1 teaspoon extra virgin olive oil, divided
• 1 tablespoon butter
• ¼ medium red onion, diced
• 2 cloves garlic, minced
• 2 teaspoons red pepper flakes
• ½ cup wild rice
• 1 cup vegetable broth (substitute with chicken if desired)
• ¼ cup chopped pecans
• ½ medium apple, diced (about 1/3 cup; I used fuji – honey crisp or gala would be great, too)
• 1 tablespoon chopped green onion
• 1 teaspoon maple syrup
• 1 teaspoon fresh lemon juice + zest for garnish
• Salt and pepper

Directions:

1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Coat the flesh of each half of the acorn squash with ½ teaspoon olive oil and sprinkle with salt and pepper. Place on the baking sheet flesh side down and roast for 35-40 minutes, until easily pierced with a fork.
3. While the squash is roasting, place medium saucepan over medium heat and add butter once hot. When butter has melted, add red onion and sauté for 2-3 minutes, until fragrant. Add in garlic and red chili flakes and sauté for 30 seconds, stirring frequently.
4. Add wild rice and broth and bring to a boil. Reduce heat to low and cook for 20-25 minutes, until rice has absorbed the liquid.
5. Remove from heat and stir in pecans, apple, green onion, maple syrup, and lemon juice. Add in a pinch of salt and pepper, taste, and add more if desired.
6. Divide rice mixture into the squash halves and garnish with lemon zest. Serve immediately.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

Creamy Tomato Basil Pasta with Sausage

Serves 4

Prep time: 5 minutes     |     Cook time: 40 minutes

Ingredients:

• 2 tablespoons avocado oil, divided
• ¼ cup diced onion
• 2 cloves garlic, minced
• ¾ pound tomatoes, diced
• 1 bay leaf
• ¼ teaspoon oregano
• ¼ teaspoon salt + more for pasta
• Pinch of black pepper
• ¼ cup basil leaves + reserve a bit for garnish
• 2 tablespoons cashews
• 8 ounces pasta (feel free to use your favorite pasta; sub with gluten-free if needed)
• 2 (4-ounce) sausages
• 1 teaspoons red chili flakes (optional)
• Parmesan cheese, for topping

Directions:

1. Place large skillet over medium-high heat and allow to heat up before adding 1 tablespoon avocado oil. Once oil is hot and begins to shimmer, add in diced onion.
2. Sauté onion until translucent, about 4-6 minutes. Add in garlic and sauté for 30 seconds. Add in tomatoes, bay leaf, and oregano. Cover and bring to a simmer for 15-20 minutes.
3. Remove the bay leaf from the tomatoes and carefully transfer to a blender. Add basil, cashews, salt, and pepper and blend until creamy. If the sauce is a bit thick, slowly add water as needed to reach a sauce that is smooth but not runny. Set aside.
4. Bring a large saucepan of salted water to a rolling boil and cook pasta according to package – this will vary depending on the type of pasta chosen.
5. While the pasta is cooking, place the same skillet from the tomato sauce back over medium-high heat and add in remaining avocado oil. Add sausage and red chili flakes. Use a wooden spoon to break up the meat into bite-sized pieces. Cook for 6-8 minutes, stirring occasionally until the meat is no longer pink. Turn off heat and set aside.
6. Drain the pasta and return to saucepan along with tomato basil sauce and sausage. Place over medium heat for 1-2 minutes, until dish is hot. Serve with a sprinkle of parmesan cheese and a chopped fresh basil. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com

Garlic Beet Hummus

Makes 2 cups

Prep time: 10 minutes

Ingredients:

• 1 medium (or 2 small) beets, halved and steam until fork tender
• 1 (15-ounce) can chickpeas, drained and rinsed
• 6 large cloves garlic
• 2 tablespoons tahini
• Juice of one large lemon
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• ¼ cup olive oil

Directions:

1. Add steamed beets, chickpeas, garlic, tahini, lemon juice, salt and pepper to a food processor or blender and pulse until mostly smooth. Scrape down the sides with a spatula as needed.
2. While the machine is running on low, slowly drizzle in the olive oil. Mix until smooth.
3. Serve immediately garnished with a bit of minced garlic or a drizzle of olive oil. Refrigerate leftovers in an airtight container for up to one week.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com

Cucumber Pineapple Smoothie

Makes 2 cups

Prep time: 10 minutes

Ingredients:

• 1 medium banana, frozen
• 1 cup spinach, packed
• 1 cup coconut milk
• ½ cup chopped cucumber, skin on
• 1 cup fresh or frozen pineapple chunks
• ½ cup ice

If you’re feeling adventurous and like some spice, try adding in ½ a medium jalapeño!

Directions:

1. Add all smoothie ingredients to a high-powered blender and mix until smooth.
2. Serve in a glass and enjoy!

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com

Zucchini Noodle Stir Fry with Spicy Peanut Sauce

Serves 2-3

Prep time: 10 minutes     |     Cook time: 15 minutes

Ingredients:

• 2 tablespoons avocado or sesame oil
• 2 zucchinis, spiralized into noodles (or peeled into thin ribbons if you don’t have a spiralizer)
• ½ teaspoon salt
• 1 cup kale, roughly chopped
• 1 cup broccoli florets
• ½ cup carrot ribbons
• ¼ cup chopped green onion
• 2 teaspoons liquid aminos (soy sauce will work as well)
• ¼ cup cilantro, roughly chopped

Spicy Peanut Sauce:

• 2 tablespoons sesame oil
• 1 teaspoon 100% pure maple syrup
• ¼ cup creamy peanut butter
• 1 tablespoon chili garlic sauce (adjust to your preferences as needed)
• 2 tablespoons liquid aminos (or soy sauce)
• ½ teaspoon fresh ginger, peeled and minced
• 1 tablespoon lime juice

Directions:

1. Add avocado oil to a large skillet and place over medium-high heat. Once the oil is hot, add the zucchini noodles or ribbons, sprinkle with salt, and sauté for 5 minutes.
2. While the zucchini noodles are cooking, add all of the peanut sauce ingredients to a small bowl and whisk until smooth. Slowly add water to sauce while stirring until desired consistency is reached, about 1-2 tablespoons. Set aside.
3. Add the kale, broccoli, carrot, green onion, and liquid aminos to the skillet with the noodles and mix well. Add 1 tablespoon water to create steam and cover with a lid. Cook for 3-4 minutes, or until the broccoli is fork tender and the kale has wilted. Pour half of the peanut sauce over the stir fry and toss well.
4. Remove the stir fry from the heat and garnish with cilantro. Serve remaining peanut sauce on the side. Store leftover stir fry and peanut sauce separately in airtight containers. The stir fry will taste best eaten within 2-3 days and the peanut sauce will keep up to one week.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com

Roasted Ranch Broccolini

Serves 2

Prep time: 10 minutes     |     Cook time: 10 minutes

Ingredients:

• 1 bunch broccolini, chopped into 1-1/2 inch pieces
• 2 tablespoons butter, melted

For the dry ranch mix:

• ½ teaspoon dried dill (or 1 teaspoon fresh, finely chopped)
• ½ teaspoon dried parsley (or 1 teaspoon fresh, finely chopped)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Toss chopped broccolini in melted butter and spread on a baking sheet. Make sure to leave a bit of space between pieces to allow steam to escape.
3. Roast broccolini for 7-10 minutes, rotating once halfway through.
4. Meanwhile, add the dry ranch ingredients to a small bowl and mix well. Taste and adjust seasonings as desired.
5. Once broccolini stems are easily pierced with a fork, remove from the oven. Sprinkle the dry ranch mix on stop and stir well. Serve immediately.
6. Store leftovers in an airtight container in the refrigerator for 2 to 3 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com  

Jenna B(ee)roccoli Salad

Serves 6-8 as a side

Prep time: 25 minutes

Ingredients:

For the salad:

• 1 large head of broccoli, (stem included, peeled), chopped into bite-sized pieces (about 4 cups)
• 1 large carrot, grated (about 1.5 cups)
• 3-4 small shallots, finely diced (about 1/4 cup)
• 1/3 cup dried currants
• 1/3 cup shelled pumpkin seeds

For the dressing (makes 1 cup):

• 1/2 cup plain Greek yogurt
• 2 tablespoons stone ground mustard
• 1 tablespoon + 2 teaspoons pure maple syrup
• 2 tablespoons olive oil
• 2 teaspoons apple cider vinegar
• 3 cloves garlic, minced
• 1 teaspoon salt + more to taste
• 1/4 teaspoon fresh black pepper

Directions:

1. Combine broccoli, carrot, shallots, currants, and pumpkin seeds together in a large bowl.
2. Whisk together dressing ingredients in a small mixing bowl. Taste and add more salt as desired.
3. Add half of the dressing to the broccoli salad and mix well. Add more dressing as desired or serve the remainder on the side. Store salad and extra dressing separately in airtight containers for 4-5 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com

Quick Pickles with Coriander Berries

Serves 4 as a side

Prep time: 10 minutes     |     Cook time: 5 minutes

Ingredients:

• 1 medium cucumber, thinly sliced (break out the mandoline if you have one)*
• 1 clove garlic, peeled and crushed
• 1 teaspoon fresh coriander berries, lightly crushed
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns
• 1 teaspoon fresh parsley, finely chopped
• 1/2 cup white or apple cider vinegar
• 1/2 cup water
• 1 tablespoon maple syrup
• 1/2 teaspoon salt

*Easily substitute the cucumber for any of your favorite vegetable. I made a batch using leftover radishes. Also, this recipe can easily be double or tripled for a big family gathering or holiday celebration!

Directions:

1. Add the crushed garlic clove to the bottom of a heat-proof pint-sized mason jar. Tightly pack the cucumber slices in and top with the coriander berries, mustard seeds, peppercorns, and fresh parsley.
2. Prepare the brine by adding vinegar, water, maple syrup, and salt to a small saucepan, stir well. Place the mixture over medium-high heat and bring to a boil, stirring occasionally. Once boiling, turn off the heat.
3. Carefully pour the brine over the cucumbers, making sure to completely cover them while leaving 1/2 inch of room at the top. Tightly screw the lid on the jar and allow to cool to room temperature. Serve immediately or refrigerate. Store in the refrigerator for several weeks, but note that the pickles will taste best within the first week!

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com

Rosemary Potatoes and Green Beans with Caramelized Onions

Serves 4 as a side

Prep time: 5 minutes     |     Cook time: 40 minutes

Ingredients:

• 2 teaspoons ghee (or unsalted butter)
• 1 small sweet onion (about 1 cup), thinly sliced
• 1 pound potatoes, diced
• 1 teaspoon olive oil
• 1/2 pound green beans, trimmed and sliced into ~1.5 inch pieces
• 4 cloves garlic, minced
• 1 sprig fresh rosemary* (about 2 teaspoons), minced
• 2 teaspoons lemon juice
• Salt and pepper

*If using dried rosemary, start with 1/2 teaspoon and add more to taste if you’d like

Directions:

1. Preheat oven to 425 degrees Fahrenheit. Place a large pot of salted water over high heat and bring to a boil. Add ice and water to a large bowl and keep in the refrigerator until ready for step four.
2. Add ghee (or butter) to a large skillet and place over medium-low heat. Once hot, add in sliced onions and stir every 3-5 minutes to avoid burning. Continue cooking and stirring for 20-25 minutes, until onions are caramelized, or golden brown. Turn off heat and allow onions to cool in the skillet.
3. Evenly spread the potatoes on a baking sheet and toss with olive oil along with a pinch of salt and pepper. Bake for 18-20 minutes, flipping halfway through, until fork tender.
4. While the potatoes are in the oven, blanch the green beans. Add them to the boiling water and cook for 2 minutes. Use a slotted spoon to transfer the beans to the ice water; transfer them to a paper towel after 1 minute.
5. Once potatoes are done, turn oven to high broil. Add the green beans to the same baking sheet and sprinkle with a pinch of salt and pepper. Broil for 5 minutes.
6. Remove from oven and mix onions, garlic, rosemary, and lemon juice together. Sprinkle generously with salt and pepper to taste and serve immediately. Store any leftovers in an airtight container in the refrigerator for 3 to 5 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com

Gluten-free

Serves 2 as a main dish or 4 as a side

Prep time: 5 minutes     |     Cook time: 25 minutes

Ingredients:

• 1 tablespoon avocado oil (or another high-heat oil)
• 4 medium spring onions, stalks removed and set aside, bulbs roughly chopped (about 1 cup)
• 2 large cloves garlic, roughly chopped
• 1 bunch asparagus, woody-ends trimmed, cut into 1-inch pieces (about 2 cups)
• 2 small red potatoes, diced (about 1.5 cups)
• Rind from a wedge of parmesan cheese (optional)
• 2 cups vegetable or chicken broth
• Juice of 1 medium lemon
• 5 teaspoons salt
• 1/2 teaspoon fresh black pepper

Topping ideas:

• Grated parmesan cheese
• Spring onion stalks, minced
• Drizzle of olive oil

Directions:

1. Place medium saucepan over medium-high heat and allow to heat up for 2-3 minutes before adding 1 tablespoon avocado oil. Add in spring onion once oil is hot, about 1 minute.
2. Sauté onion until translucent, about 4-6 minutes. Add in garlic and sauté for 30 seconds.
3. Add asparagus, potatoes, and parmesan rind if using to the pot and stir well. Add broth and bring mixture to a simmer. Cook until potatoes and asparagus are easily pierced with a fork, which will take 12-15 minutes.
4. Once tender, remove the parmesan rind and discard. Carefully pour the mixture into a high-speed blender. Pour most of the liquid into a separate bowl; it is best to start with less liquid and add more as needed.
5. Add lemon juice, salt, and pepper to the blender. Starting at the lowest setting, blend the soup until smooth and creamy. Add in remaining broth as desired to match your consistency preferences. Taste and adjust seasonings if needed.
6. Carefully ladle into bowls and sprinkle with your desired toppings and enjoy immediately. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com