Nutrition Stripped is your stripped-down guide to an unprocessed lifestyle with no expiration date. Here I share my passion for all things nutrition, wellness, and whole foods recipes. i hope through this blog you will get one step closer by learning the simple ways to nourish your body and live well!
Savory Mushroom and Herb Gravy with Cauliflower Potato Mash is like Thanksgiving party in your mouth. It’s another beautiful side dish I wanted to share with you all this holiday season, hands down this may be a new favorite side dish in my household- even for my mashed potato lovin’ man. What I love most about this mushroom gravy is the deep, earthy, bold flavors of the mushrooms and herbs paired with the light, creamy, and fluffy Cauliflower Potato Mash, which is mostly cauliflower and a small amount of potatoes. This veggie side dish is a perfect addition to any holiday table.
You all know I love sneaking in vegetables, especially cauliflower into recipes just like my Cauliflower Pizza Crust. Today the focus is on mashed potatoes getting lower carb and lower fat makeover in comparison to traditional mashed potatoes; and without sacrificing any of the flavor or texture. Literally, throughout this recipe development and massive taste testing (I know, it’s such a hard job right?), I kept saying to myself “wow, this is good!”. Hopefully you, your friends and family will agree and have the same reaction to this deliciousness!
Maple Tempeh with Herbed Quinoa is another delicious, gluten-free, and vegan friendly dish for this holiday season. It’s filled with plant-based proteins, fiber, with heart healthy and digestive benefits. As promised in my previous post, this month is all about celebrating recipes related to the holiday season- with some green smoothies on the side of course. This Maple Tempeh is baked with maple syrup until caramelized, paired with a delicious and fluffy herbed quinoa, and topped with chewy tart cranberries and crunchy walnuts. It’s a holiday flavor explosion… in your mouth.
More tempeh! If you remember a couple months ago I shared a 6 Layer Tempeh Taco Dip that was a perfect healthy dish to bring to your football parties and other gatherings. Today I’m using tempeh in another way- as an entree. Tempeh is such a great plant-based protein that I love eating especially when I’m in the mood for something a little heartier than most other plant-based proteins. You can use it in stir-fry, baked, sauteed, crumbled, in sauces, etc.
It’s the first week of November so I can officially (with no guilt) dive into making recipes for Thanksgiving… YEY! Roasted Carrots with Sweet Tahini Drizzle is a perfect vegetarian friendly side dish to be shared and enjoyed with everyone in the family. I’ll be posting more of my favorite Thanksgiving side dishes, entrees, and desserts this whole month so stay tuned! For now, let’s talk about these gorgeous carrots though, I mean seriously, how beautiful is this dish! It’s a beautifully rustic yet sophisticated looking dish that will make any Thanksgiving or holiday table look that much more inviting.
I love Thanksgiving, not for the cliche food coma that typically ensues, or the relaxing time with friends and family, but actually giving thanks. It’s important taking this time of year to reflect on things I’m grateful for and to give thanks to those who have supported me this past year- especially in launching my own business, creating this blog to share with all of you, and continuing to live out my passions and do what I love to do on a daily basis- for this I’m extremely grateful and blessed. Don’t get me wrong though, Thanksgiving has it’s food perks! It’s a time of year where fine china/dishes come out of hiding, recipes come out of the dusty cookbooks, and everyone grabs an apron to help cook.
Hail kale, yes more kale! Kale is my favorite hearty and nutrient dense dark leafy green that I’m always sneaking into everyone’s diet; it’s perfect to use in this Fuji Apple Kale Salad with Maple Spiced Hazelnuts with the beautiful balance of sweetness and zest. I adore apples especially this time of year in everything from variations of my Stripped Green Smoothie, soups, sandwiches, salads, and of course sweet desserts. This salad in particular is a great fall salad utilizing the fruit of the month, apple, and pairing it with delicious, fiber rich, antioxidant powerhouse, and nutrient dense kale.
I want to challenge all of you to increase the amounts of raw plant-based foods you have in your diet- this recipe is a perfect way to do this because it tastes delicious and embraces fall. Fuji Apple Kale Salad with Maple Spiced Hazelnuts is great for making a large batch on your batch cooking days as it keeps well throughout the week.
This Creamy Butternut Squash and Apple Soup, hands down is one I have in constant supply my kitchen during fall and winter seasons. It’s incredibly creamy, thick, slightly sweet, very hearty and comforting in the cooler months of the year. I promise, even if you’re not a fan of butternut squash or maybe haven’t used it much in your cooking, this one is a hit in the kitchen! Creamy Butternut Squash and Apple Soup is filled of roasted and naturally caramelized butternut squash, dates, seasonal organic apples, almond milk, warming spices, and a hint of citrus from orange to balance the sweet flavors.
I like taking advantage of this beautifully colored and delicious tasting vegetable along with one of my favorite root vegetables, carrots, when it’s in season. If you’re not familiar with what butternut squash looks like, it reminds me of a pale yellow football or pear shaped gourd (see above). Butternut squashes have a thick skin compared to others like a yellow or zucchini squash where the skin can be eaten. After you peel the outer skin of the butternut squash, you reveal it’s golden yellow and slightly orange interior, which is the considered the edible flesh of the squash.