Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Saturday, October 15, 2016

Thai Coconut Curry Shrimp Noodle Bowls.

http://www.howsweeteats.com/2016/05/thai-coconut-curry-shrimp-noodle-bowls/?m

Tuesday, October 11, 2016

Garlic Roast Chicken with Rosemary and Lemon {Rachael Ray}

1 ½ to 2 lb. boneless, skinless chicken breasts, cut into large chunks 
4 cloves garlic, crushed
4 stems fresh rosemary, leaves stripped (2-3 tablespoons)
3 tablespoons extra-virgin olive oil
grated zest and juice of 1 lemon
1 tablespoon grill seasoning blend (ex. Montreal Seasoning by McCormick, or salt & freshly ground black pepper)
½ cup dry white wine or chicken broth

Preheat oven to 450 degrees.
Arrange chicken in a baking dish.
Add garlic, rosemary, EVOO, lemon zest, and grill seasoning.
Toss chicken to coat, then place in oven.
Roast 20 minutes.
Add wine/broth and lemon juice to the dish and combine with pan juices, then spoon over chicken.

Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Rachael Ray

Saturday, October 8, 2016

Buffalo Hummus {No Meat Athlete: Matt Frazier}

This stuff is legit. We all love it in the house! From NO MEAT ATHLETE by Matt Frazier

1 can or 1 1/2 cups (246 g) cooked chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt
2 cloves garlic
2 tablespoons (30 g) tahini
1 tablespoon (15 ml) hot sauce
1 tablespoon (15 ml) lemon juice
1/2 cup (90 g) jarred roasted red pepper
2 tablespoons (28 ml) olive oil, water or liquid from can
Cayenne pepper, to taste, for serving

1. Combine all the ingredients except the oil (or water) and cayenne. in a food processor. Pulse a few times to combine and then scrape down the sides. With the motor running, stream in the oil (or water) through the feed tube.

2. Continue to run the motor until you reach the desired consistency; I like to let it for for 5 minutes to get it really smooth.

3. Add more salt, lemon juice, or hot sauce, to taste, and then sprinkle with cayenne pepper before serving. Angela’s note: I also sprinkled it with cumin, smoked paprika, and more hot sauce.

Monday, September 26, 2016

Caramelized - Garlic Chicken with Swiss and Basil

4 cloves garlic, finely chopped
1 tablespoons olive oil, canola oil or butter
2 teasopoons packed brown sugar
1/4 teaspoon salt
1 lb. boneless, skinless chicken breast halves
1/4 cup water
4 slices tomato
4 slices Havarti or Swiss cheese
1 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

1. Cook garlic and oil in 10-inch nonstick skillet over medium-low heat 1 to 2 minutes, stirring constantly, just until garlic begins to turn brown. Stir in brown sugar until melted.

2. Sprinkle salt over chicken. Add chicken to skillet. Cook 3 to 5 minutes, turning once, until brown. Add water. Cook over medium heat 8 to 10 minutes, turning once, until chicken is glazed and has clear juices. Chicken will be golden brown. Watch carefully to prevent scorching (though even if they're a little scorched - they're pretty good! My husband actually likes it if they're a little scorched).

3. Top each chicken piece with tomato, cheese and basil. Cover and heat 1 to 2 minutes or until cheese is melted.

Betty Crocker Diabetic Cookbook

Sunday, July 31, 2016

rosemary chicken, bacon and avocado salad.{HowSweetEats}

Found this recipe while perusing Instagram in the middle of the night while nursing the babe. I almost got up and made it right then and there. Not really. But it IS just THAT good. Thank you HowSweetEats... you are my new favorite food gal. So, so good. And perfect for your Texas summers. 

ingredients:
4 slices thick-cut bacon
1/2 pound boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
6 cups spring greens and/or butter lettuce
1 bunch watercress
1 cup cherry tomatoes, halved
1 large avocado, thinly sliced

rosemary vinaigrette
2 teaspoons dijon mustard
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
salt and pepper


directions:

Heat a large skillet over medium-low heat and add the bacon. Cook until it's crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.

Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it.

Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!

rosemary vinaigrette 

Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.

Friday, July 1, 2016

RIP 90% Plant-based Diet.

My blog header use to read like this....

"Set up to chronicle my families journey's into healthy eating. After a lot of reading, wanting the best health for my family... we've adopted a "foodstyle" that has changed our lives. 90% of the time we try to eat meals that are plant-basedno animal productsno oils, using natural sweeteners and foods with a low glycemic index. We eat lots of fruits, veggies, grains, beans and nuts. This is a blog of the bites I've found that have sat happy in our bellies... and notes along the way. And I promise... it's yummy!"

It's been about a year since I started cooking meat again... I love the plant-based diet. KNOW of it's goodness and help it was for my husband and I. About 6 months after my husband and I got married his doctor diagnosed him as "borderline diabetic". We both took it very seriously and that's what led us to living a mostly plant-based diet for about 5 years. It was awesome. His levels evened out and he's not even close to the diabetic life anymore. 

After all those years of loving on plants we decided to find moderation in all things. It's been a great balance. I still prefer GOOD vegan food. But love that I can have my meat and cheese and balance it all out. 

Monday, November 16, 2015

Simple Tomato and Mushroom Pasta. {DeliciouslyElla}

This pasta has easily become my favorite. Deliciously Ella basically sold me on it with her introduction on Instagram... I'm pretty sure I was drooling as I laid in bed and laid my eyes upon it. Just like the name - simple - but so yummy.

"This is one of favourite winter recipes this year. Pasta has always been my comfort food; whenever I’m feeling a bit tired after a long day I head straight to this or a bowl of pesto pasta! This has a good three portions of veggies, so it makes me feel good, but it’s also just the easiest thing in the world and it’s so comforting and warming – plus it doesn’t feel scarily healthy, which is never what you want when you’re not feeling your best! The sautéed garlic, chill, paprika and miso adds a beautiful flavour to the sautéed tomatoes, mushrooms and spinach, which then perfectly coats the pasta in deliciousness."

4 servings of pasta, about 300g (I use brown rice pasta)
1 packet of cherry tomatoes (about 250g)
1 and a half packets of chestnut mushrooms (about 350-400g)
1/2 a packet of spinach (about 100g)
5 cloves of garlic
3 heaped teaspoons of tomato puree
2 teaspoons of brown miso paste
1 teaspoon of chili flakes
1 teaspoons of paprika
salt and pepper
Optional – 1/2 a lemon

Chop the tomatoes into quarters and the mushrooms into slices.
Put the pasta on to cook.
Peel the garlic and crush it into a pan with a glug of olive oil, salt and pepper. Let this heat for a few minutes until it’s bubbling. Then add in the tomatoes, mushrooms, chilli and paprika. Let this cook for about five minutes, until it’s all soft.
At this point stir in the spinach, tomato puree and miso and let the spinach wilt.
Once the pasta has cooked and been drained, then stir the sauce into the pasta.
Squeeze the lemon on top, if you’re using it, and add a little salt and lots of black pepper to finish.

Friday, January 16, 2015

Honey Glazed Granola {Nutty4Nutrition}

This stuff is the best! I love that it's more nuts and less granola... unlike a lot of granola and lighlty sweetened. And it doesn't hurt that it's laced with the memory of Carrie and I devouring the bag she made while at a women's conference at church. I was mumbling through - talking with my mouth full, nuts stuck in my teeth - asking her whose recipe it was. Turns out I pinned the exact one months ago. Huh. Who knew people actually made the stuff they pinned. 

1 and 1/2 cups of nuts and seeds of your choice (I used almonds, walnuts, pecans, pumpkin and sunflower seeds).
1/2 cup rolled oats
1/2 cup unsweetened shredded coconut
1/4 cup organic honey, maple syrup or coconut nectar
1 and 1/2 tablespoon melted coconut oil
1 tablespoon cinnamon
1/4 teaspoon sea salt
1 tablespoon hemp hearts (optional)
1/4 cup dried fruit (I used cranberries)

Pulse larger nuts in a food processor just to break them up a little bit.
Place in a bowl and mix with all other ingredients except your hemp hearts and dried fruit.
Place in parchment paper and bake at 325•F for 12-15 minutes.

Once your mixture is cool, break apart to make it nice and loose and add your hemp and dried fruit.

Wednesday, November 26, 2014

Holiday Cranberry Salad {Marilyn Hunt}

I wouldn't be a true Mormon if I didn't have a jell-o recipe on this blog. This is the one and only jell-o recipe that I love. My mom makes it every Thanksgiving and Christmas because that's what her mom did. And because it's SO good. It's that dish that I saw growing up and was like "ew" because of the celery and nuts (oh, how I hated nuts) IN the jell-o. Then, thankfully, I matured. Recipe from my grandmother, Marilyn Hunt.

21.5 oz. can crushed pineapple
6 oz. pkg cherry jell-o
¾ cup sugar
2 cup hot water
1/2 cup cold water
1- 2 tablespoons lemon juice
1 lb (1 ½ cup) ground raw cranberries
1 cup chopped celery
1/2 cup broken walnuts
1 small orange (cut off ends, cut into pieces and process in food processor)

Drain pineapple, reserve syrup.  Combine jell-o & sugar, dissolve in hot water.
Add cold water, lemon juice & pineapple syrup. 

Chill till partially set… then add remainder of ingredients and chill till firm.   


Yummy!!!

Friday, November 7, 2014

Sweet Wheat Lemon Blueberry Crepes {Veganomicon}

1 1/2 cups almond, soy or rice milk
1/4 cup water
3/4 cup whole wheat pastry flour
1/4 cup chickpea flour
1 tablespoon arrowroot flour
1/2 teaspoon salt
2 tablespoons coconut sugar
2 drops lemon essential oil or 1 teaspoon lemon zest

Combine all ingredients in a blender. Blend for a few seconds... scraping the sides of the blender until everything is smooth. The batter will be very thin. Pour the batter into an airtight container, cover, and chill in the fridge for at least an hour - or as lo g as overnight. When ready yo cook, briefly stir the batter if the ingredients have separated.

Over medium-high heat, heat a crepe pan or heavy skillet (I just use my big griddle). The pan is ready when a few drops of water flicked into it sizzle. Spray with nonstick cooking spray.

Ladle 1/3 to 1/2 into the center of the pan. The battery should sizzle when it hits the pan. Holding the pan firmly by the ladle, use your wrist to tilt the pan in a circular motion so that the batter spreads in a thin layer across the bottom. Continue to tilt the pan until the battery is fully spread and then sets.

Cook until the top of the crepe is dry, the center is bubbling, and the edges appear firm and lightly browned when gently lifted with the spatula... usually 1 to 1 1/2 minutes. Gently run the spatula under the crepe to loosen it, then carefully flip and cook on the other side for 30 seconds. Slide the crepe onto a regular-sized dinner plate. Finish cooking the rest of the batter.

If not serving immediately,  cover the entire batch with plastic wrap and store in the fridge.

MEANWHILE, warm some fresh or frozen blueberries in a pan on low heat.

TO SERVE, lay out crepe and put warmed blueberries down the middle and fold up the sides. Powder with powdered sugar and top with a dollop of coconut whipping cream. YUM.

{Veganomicon,  page 77-78}

Tuesday, November 26, 2013

Pineapple Thai Fried Quinoa. {PeasandThankYou}

A family favorite!!

1 cup dry quinoa
1 cup coconut milk
1 cup vegetable broth
1/3 cup chopped green onions
1 tablespoon minced ginger
2 teaspoons minced garlic
1 cup frozen peas
1 cup pineapple
1/4 cup cilantro, chopped
1 tablespoon lime juice
2 tablespoons reduced sodium soy sauce
1/2 cup scrambled tofu (optional)
garnishes: lime wedges, peanuts, cilantro, cherry tomatoes

Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.

Combine coconut milk and vegetable broth and add to quinoa.

Bring to boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.

Meanwhile, coat a large skillet with cooking spray or a light spritz of oil and place over medium-high heat. Add green onion, ginger and garlic and saute for a minute or two.

Add peas, pineapple and cilantro and saute for an additional minute.

Add quinoa to the skillet and cook until starting to slightly brown and crisp.

Finish with lime juice and soy sauce and add in scrambled tofu (if using).

Garnish and serve!!

Wednesday, November 13, 2013

Spicy African Peanut Stew {Peas and Thank You}

This was SO gooooood! I cooked it in the crockpot. Everyone loved. Except Ava. She would have given her first born to NOT eat it. Sigh.

1 can (14 ounces) chickpeas, drained and rinsed
1  sweet potato, cubed (approximately 1 cup)
1 1/2 teaspoons curry powder
1/2 to 3/4 teaspoon garam masala (depending on how spicy you like it)
1 teaspoon cumin
1 tablespoon minced ginger
2 teaspoons minced garlic
sweetener to taste (organic sugar or stevia)
dash cinnamon
1 can (14 ounces) organic fire-roasted tomatoes, in juice
1 can (14 ounces) light coconut milk
2 cups vegetable broth powder
2 tablespoons natural peanut butter
1/2 cup red lentils, drained and rinsed

Directions
Combine all ingredients in a Crock-Pot and set on high for about half an hour, and then switch to low for an additional 3 to 4 hours. Serve and pass garnishes at the table.

Chef Suggestions

Garnish with chopped cilantro, chopped peanuts, dairy-free or organic sour cream or organic plain yogurt.

Tuesday, November 12, 2013

Smoky Butternut Squash Sauce with Pasta and Kale. {OhSheGlows}


Another yummy one from OhSheGlows. Yummy AND creamy!! They all loved it, except Ava.... but what else is new. Picky little girl.

Tuesday, October 29, 2013

Garden Enchilada Bake {Peas and Thank You}

This stuff is SO good! The kids all love it, so it's a total win. The only thing I change is adding a can or 2 of black beans. YUM! Good job Mama Pea!

"Zesty quinoa and zucchini, all smothered in cream enchilada sauce, and baked up until bubbly and melty." -from Mama Pea

1 cup quinoa, rinsed and drained
1 1/2 cup vegetable broth
1-15 oz. can organic tomato sauce, divided
2 1/2 teaspoons chili powder, divided
1/2 teaspoon oregano
1 zucchini, shredded and squeezed to release all excess moisture
1/3 cup non-dairy cream cheese (i.e. Tofutti)
1 clove of garlic, minced
1/2 teaspoon cumin
salt and pepper to taste
1 cup non-dairy mozzarella cheese, shredded
1-3 oz. can sliced olives, drained
1 avocado, sliced
cilantro for garnish

Preheat oven to 375*F.

In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 teaspoons of chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir and cover, simmering for 15-20 minutes. Remove lid and cook for an additional minute or two, or until all of the liquid has been absorbed and quinoa is fully cooked. 

Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin and heat until fully incorporated. Season with salt and pepper to taste.

Transfer mixture to a large casserole dish (2 qt. or larger) that has been lightly spritzed with olive oil or cooking spray.

Top casserole with grated cheese and sliced olives. Bake for 25-30 minutes or until cheese is bubbly.

To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.

Garnish with avocado slices and fresh cilantro, if desired. 

Tuesday, October 15, 2013

Roasted Tomato, Garlic & Onion Coconut Soup {OhSheGlows}

This is SO yummy. A little prep work at the beginning of the day, then comes together fast.

Me, Nolan & Coco: loved
Ava: got her 8 bites down
Shayne: TBD

Tuesday, September 3, 2013

Tortilla Soup. {Happy Herbivore}



This is a family favorite from Happy Herbivore. We LOVE it! I change it up a bit to feed my family with some leftovers. I also add black beans and hominy.... and if I have any leftover Tex-Mex Fried Rice I add that.

1 large sweet onion, diced
4 garlic cloves, minced
1 teaspoon chili powder (rounded for my family)
1 teaspoon dried marjoram or oregano (rounded for my family)
2 teaspoons ground cumin (rounded for my family)
2 cups vegetable broth (4 cups for my family)
1 15 oz. can fire-roasted diced tomatoes
1 4 oz. can diced green chilies, drained
¼ cup ketchup
2 tablespoons low-sodium soy sauce
2 corn tortillas, chopped (4 for my family)
Hot sauce, to taste
Salt, to taste
Pepper, to taste
¼ cup cilantro, coarsely chopped
Crispy tortilla sticks (recipe below)
Avocado, diced
{black beans, hominy or leftover brown rice... for my family}

Line a medium pot with a thin layer of water.

Add onion, then cook over medium heat for 2 minutes. Add garlic and continue to cook until onion is translucent and most of the water has evaporated.

Add chili powder, marjoram or oregano, and cumin, stirring to cover the onion and garlic with the spices, then continuing to stir until all the liquid has been absorbed and the spices are fragrant, about 30 seconds.

Add broth, tomatoes with their juices, and chilies, stirring to combine.

Bring to a boil, then cover and simmer over low heat for 15 minutes.

Transfer half of the mixture to your blender and whiz until smooth, or use and immersion blender to slightly, but not completely, puree the soup.

Return to the pot, add ketchup, 1 cup of water, soy sauce, and corn tortillas.

Bring to a boil, cover, reduce heat to medium, and cook over medium heat until tortillas have fallen apart and thickened the soup, about 5 to 10 minutes. Use a whisk to help incorporate if necessary.

Add hot sauce, salt, and pepper if desired, Let soup rest 5 minutes.

Stir in cilantro and ladle into bowl. Top with Crispy Tortilla Sticks and serve.

Crispy Tortilla Sticks
Happy Herbivore
Makes 1 cup
About 4 servings

4 6-inch corn tortillas

Preheat toaster oven to 350*F (conventional oven to 325*F).

Grease a cookie sheet or toaster oven tray and set aside.

Cut tortillas in half crosswise, then into 1/8 inch wide strips, about the width of a matchstick.

Transfer to a bowl, spray with cooking spray, and toss to coat.

Repeat a second time, making sure all of the strips are lightly covered.

Place on the cookie sheet or tray in a single layer and bake for 5 minutes, until crispy.

Let cool for 5 to 10 minutes, allowing them to crisp up a bit more.

Sunday, February 3, 2013

Tingly Szechuan Pepper (Beef) Noodles. {RR}

I knew I had to make this when I caught it on Rachael Ray's show. I had some ground beef in the freezer, so I made the recipe as is. Meat and all. It was so, SO good! And next time I will leave the meat out because the meat wasn't where this dish was getting it's flavors. The spices are amazing!! I cut down on the szechuan because of my 14 months - 8 year old kids. 

While I was cooking, my 4 year old informed us that she would not be eating dinner because "it stinks and I not like it". We negotiated with her and told her she needed to take her bites or she wouldn't have any of the super bowl snacks. She just had finished her first bite when minutes later we turned and looked at her and she was done and was pretty much licking the bowl. Yeah... now that's a good recipe! I took a picture of her holding her empty bowl for future reference to show her when she gives me that stink face and defiant attitude again. Mommies always right. ;)

1 pound dried Chinese noodles or thin spaghetti
{1 pound ground beef (used 1/4 pound)}
1 onion, minced
1 small red chile pepper, such as fresno, minced
4 large cloves garlic, minced
1 piece (1 inch) ginger, minced
2 teaspoons Szechuan pepper (went with 1 teaspoon so the littles could handle it)
1 teaspoon Chinese five-spice powder
1/4 to 1/3 cup tamari (dark soy sauce) or Bragg's liquid amino
2 cups shredded cabbage
1 bunch scallions, thinly sliced on an angle
Chili oil or sriracha, for serving

Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.

{{OMIT if doing vegan. While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.}}

Heat pan and water to steam-fry the onion, chile, garlic, ginger, Szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.

Add the drained noodles to the {beef} mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the cabbage and scallions. {Serve with the chili oil (or sriracha)... spicy enough, didn't need.}


Tuesday, January 8, 2013

Southwestern Taquitos.

My sister-in-law, Jenn, told me about this recipe she found and made off pinterest. She LOVES it... and it totally delivered. Instead of in egg roll form, I used wheat tortillas and did taquitos instead. Yum.

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
10-12 wheat tortillas

Preheat oven to 425*F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.In a large bowl mix together corn, beans, spinach, chiles, onions, cumin, chili powder, salt and cayenne pepper. Scoop and roll in tortillas. Bake 15-20 minutes or until lightly brown. They'll crunch up some more as they cool. 

Adapted from Cake & Allie who adapted from Annies Eats then adapted from Confections of a Foodie Bride

Thursday, November 1, 2012

Israeli Couscous.


I got this one day at the Central Market deli counter. Fell in love. Tried to recreate it myself the next day. Fell in love again. A little pat on my back, and here ya go. Cheaper and a healthier version...

The portions are pretty forgiving. The measurements here are a starting off point that I just adjust. I combine it all then let it sit in the fridge for a couple hours to give everything time to get along. The key ingredients to me? The olives, sundried tomatoes and toasted sunflower seeds. Don't skimp on those.

1 cup israeli couscous
14 oz. spinach, frozen or fresh
1 cup peas
1/2 red bell pepper, small dice
1/2 green bell pepper, small dice
handful tomatoes, oven roasted
4 or 8 halves sundried tomatoes, small dice
1-12 kalamata olives, quartered lenth-wise
2 scallions, chopped
1 cup sunflower seeds, toasted

1/2 tablespoon rosemary, chopped
1/2 tablespoon thyme, chopped
1-2 tablespoons italian parsley, chopped

1/2-1 teaspoon harissa
1 tablespoon red wine vinegar
1 tablespoon white wine vinegar
1 tablespoon lemon juice
a swirl around the bowl evoo
black pepper

pretty similiar to the one from Central Market, huh?
5/15/2012

Wednesday, October 31, 2012

Red Lentil & Squash Curry Stew. {Oh She Glows}



I made this on Halloween... and told the kids it was my witch's stew... and cackled the whole time. Good times. It was the perfect healthy fix before their sugar fix. It's an OhSheGlows and it is GOOOOD!

1 teaspoon Extra virgin olive oil
1 sweet onion, chopped
3 garlic cloves, minced
1 tablespoon good quality curry powder (or more to taste)
1 carton broth (4 cups) I used low-sodium
1 cup red lentils
3 cups cooked butternut squash
1 cup greens of choice
Fresh grated ginger, to taste (optional)
Kosher salt & black pepper, to taste (I used about 1/2 tsp salt)

1. In a large pot, add EVOO and chopped onion and minced garlic. Sauté for about 5 minutes over low-medium heat.

2. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.

3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.