Not exact matches
You can also use
yellow squash if you have it on hand.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped
squash (I used pattypan from my garden, but feel free to use
yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled
if very soft, like feta, or roughly chopped
if harder, like provolone or fresh mozzarella)
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or
yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more
if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (
if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
I very rarely eat there BUT there is one item I will go grab even
if I have already brought my lunch with me and that's their roasted
yellow squash.
If you like zucchini and want to add it, please note that it will cook quicker than the
yellow squash.
If you're not a fan of zucchini, you could easily substitute
yellow squash, broccoli or cauliflower florets and prepare them the same way as the zucchini.
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small
yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt,
if needed
NOTE:
If you do not own a spiralizer, use a vegetable peeler to create
yellow squash ribbons.
Butternut
squash, organic (1) Onion,
yellow or white, organic (1) Butter, grass - fed
if possible (2 TBS)-- Chicken stock, homemade or organic (6 cups)--(click here to see my recipe) Sea salt and freshly ground black pepper to taste Optional: Nutmeg, whole or ground Sour cream, grass - fed
if possible
1 spaghetti
squash 3 tbsp extra-virgin olive oil 1
yellow onion, diced 2 cloves garlic, minced 1 tbsp dried basil 1 tbsp dried oregano 1 lb ground chicken or turkey 1 bunch asparagus 1 cup frozen peas (omit
if strictly following the Paleo diet) sea salt & black pepper lemon fresh basil leaves, sliced thin or torn (optional)
If you're feeling festive, add some
yellow squash into the mix for a sexy tricolor effect.
If you don't have zucchini on hand I have a feeling this would also be incredible with
yellow squash or even patty pan
squash.
To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love
yellow squash with butter salt and pepper - I just dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too,
if it's smooth you won't have trouble eating it.
If you're interested in letting your baby try vegetables for the first time,
yellow squash and zucchini are both excellent options.
If you love licorice flavor and hate cooked vegetables, just add a few seeds of this, especially to
yellow squash.
If you're skeptical, the good news is that you can't even taste the
yellow squash in the brownies.
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more
if you love ginger) 1
yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
If you love lasagna, but just don't have the time to wait for it to bake, make this easy free - form lasagna with roasted zucchini and
yellow squash.
If desired, serve with hot cooked brown rice pasta (CORE Plan) or spiralized zucchini /
yellow squash (ADVANCED Plan).
And,
if you don't have
yellow squash, you could use zucchini, butternut, or any other
squash you have on hand.
Dinner: Pan Seared Scallops from Use Real Butter (I know what your thinking and no I won't be using real butter, olive oil is an equally good substitute for dairy allergies or
if ghee is allowed on your diet, you could use that), Grilled Tomatoes from Simply Recipes (I will also grill some zucchini and
yellow squash)
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium
yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed
if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicines
if frozen 1 cup of cooked black beans, rinsed, drained, and dried (
If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicines
If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
If you decide to enjoy
yellow varieties of summer
squash, we recommend that you treat them as part of your
yellow / orange vegetable intake.