It is a huge passion of mine to find flavor without preservatives.

While making dinner the other night I stumbled upon flavor which yielded a breakfast smoothie turned dinner sauce.

Sounds strange, but what happened was I wanted a thick and creamy flavorful “sauce” for a quinoa dish.

I ended up with that, but it did not start that way.

I started with the ingredients below.

Gluten-Free Creamy Raspberry Breakfast Smoothie

Ingredients

• 1 c. Greek yogurt
• 1 tbps coconut oil
• 1 pack stevia
• 1/2 c. unsweetened Almond milk
• 1/2 c. raspberries
• 1/4 tsp xanthan gum

Creamy Raspberry Breakfast Smoothie

 
I still needed my dinner sauce.

Gluten-Free Creamy Raspberry Dinner Sauce

All it needed was to be thinned out a little bit. To do this, I just added in red wine and olive oil. Don’t use too much and make sure to do taste tests along the way to ensure it doesn’t get too red-wine vinegary (unless you love that taste).

Turning to Dinner Sauce

Almost Dinner Sauce

Once I perfected the sauce, dinner was on. Throw the sauce over quinoa (mine was already cooked), spinach and grilled chicken. Sautee to your liking.

Quinoa, Spinach, Grilled Chicken, Creamy Raspberry Dinner Sauce

And dinner is (finally) served. Note: We added a little nut and dried fruit mix to the top. Just a little. Literally only a couple teaspoons.

Final Dinner - Gluten Free, Whole, Fabulous

Tinkering with flavor is fun, and clearly effective. I now have 2 new gluten-free items to add to my ever-growing SKH cookbook.

Happy Friday!

Love your guts,
SKH

I used to be a squash phobe.

When I was really little, I had a daycare provider scar me for life. Well, “for life” until I was in my mid-twenties. She shoved squash down my throat when I didn’t want it. I screamed and begged, “no.” And yet, she literally shoved the spoon down my throat and I gagged. I eventually threw up all over her. Served her right.

I was scared of squash for the longest time. All squash. But then one day, I reintroduced myself to it. I don’t remember when or how or why. But I do remember thinking, “yum!” Perhaps it is a good thing our taste buds are ever-changing. The rest is history.

I’m a squash junkie now…spaghetti, acorn, butternut, sugar pie squash and so on.

And then recently I discovered Mexican Gray Squash, which is a summer squash. I noticed it was on sale, and when things are on sale I take that as my “sign” to buy up, study up and try something new.

Mexican Gray Squash is best steamed or cooked quickly. I decided steamed would be the way to go, and upon steaming I would create a pureed version that would mimic a simple side dish to an already phenomenal meal we had planned.

I hope you enjoy the Easy Mexican Gray Squash Puree Recipe plus meal idea to accompany it!

Easy Garlic Mexican Gray Squash Puree

Ingredients

• 6-7 Mexican gray squash
• 3 garlic cloves (softened from the steamer)
• pinch rubbed sage
• 1/8 tsp basil
• 1/8 tsp oregano
• 1/8 tsp chives
• 1/4 tsp xanthan gum
• sea salt to taste

Instructions

1. Steam the Mexican gray squash, garlic and rubbed sage for 20-30 minutes or until very soft.
2. Once the squash is done, place all ingredients in a blender or Kitchen Aide.
3. Blend on low until finely pureed.

 
REALLY like this recipe? Make sure to give it a to remind your awesome self of it later!

Mexican Gray Squash

Garlic Bulbs & Flax Seed

This recipe pairs very well with some Coconut Grilled Chicken. Simply:

• Cube up boneless, skinless, chicken.
• Place in a pan lightly coated with Coconut Oil.
• Sprinkle shredded coconut on top.

Coconut Chicken

Trader Joe's Organic Virgin Coconut Oil

Mexican Gray Squash Puree

Our full meal. The salad dressing can be found here. The recipe for the other vegetables coming soon!

Final Meal 2

Question: Is there a vegetable that you were phobic to as a child, but absolutely love now?