Recipes Galore – Dr Wendy Davis ND
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Recipes Galore

Butternut Squash Orzo Salad with Candied Bacon

I managed to grow a few too many squash plants, and so I have a plethora of squash this fall.

Here is a wonderful salad to share all season long, with pretty colors and delicious flavor!

Ingredients

Squash and Orzo

  • 2 tablespoons extra virgin olive oil
  • 3 cups cubed butternut squash
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ¼ teaspoon cinnamon
  • 7 slices bacon, chopped (omit if vegetarian)
  • 2 tablespoons chopped fresh rosemary or sage
  • 2 teaspoons maple syrup
  • ½ teaspoon cayenne pepper, or to taste
  • 1 box orzo pasta
  • 2 cups shredded or torn kale
  • ½ cup roasted pepitas
  • 6 ounces crumbled goat cheese

Balsamic Vinaigrette

  • ½ cup extra virgin olive oil
  • 1 ½ cloves garlic, grated
  • 1 tablespoon chopped fresh thyme
  • ¼ cup balsamic vinegar
  • 1 tablespoon fig preserves (optional)
  • 1 tablespoon honey or maple syrup
  • Salt and black
  • Pinch of pepper chili flakes


Instructions

  1. Preheat the oven to 400° F.
  2. On the baking sheet, toss together the butternut squash, paprika, chili powder, cinnamon, salt, and pepper.
  3. Scoot the squash to one side of the pan.
  4. On the opposite side, toss the bacon with rosemary, maple syrup, and cayenne.
  5. Scatter the bacon in an even layer around the squash.
  6. Bake for 15 minutes, until the bacon is crisping.
  7. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.
  8. Meanwhile, cook the orzo as directed on the box.
  9. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.
  10. Top with squash and bacon and enjoy!
CrockPot or Oven Basil Zucchini Butter Chicken

Zucchini tends to come in a tsunami each year so here is a great recipe that can help to use it up in addition to lots of fresh basil

Ingredients

  • 2 pounds boneless chicken breasts or thighs, cubed cubed
  • ⅓ cup plain Greek yogurt
  • 2 tablespoons red curry paste
  • 4 cloves garlic, chopped
  • 1 tablespoon grated ginger
  • 2 tablespoons garam masala
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons chili flakes
  • 1 yellow onion, chopped
  • 1 can (6 ounce) tomato paste
  • 1 can (14 ounce) coconut milk
  • 4 tablespoons salted butter
  • 2 zucchini, chopped
  • ½ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro

Instructions

Crockpot

  1. In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt.
  2. Toss to coat the chicken. Let sit for 10 minutes.
  3. Add the onion, tomato paste, and coconut milk. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
  4. During the last hour of cooking, mix in the butter and zucchini.
  5. Crank the heat to high. Stir in the basil and cilantro.
  6. Cook uncovered for 15 minutes until thickened.
  7. Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!

Oven

  1. Preheat the oven to 400°F.
  2. In a baking dish, toss together the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon of salt. Let sit for 5 minutes
  3. To the chicken, stir in the onion, tomato paste, and coconut milk.
  4. Top with zucchini. Then add slices of butter.
  5. Bake for 30-40 minutes, until the chicken is cooked through.
  6. Top with basil and cilantro.
  7. Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
Baked Apples

I have an apple tree in my backyard that is bursting with apples, and so I have a few recipes I’m enjoying this fall.

Ingredients

  • 4 tablespoons (60 g) unsalted butter, softened
  • ½ cup (57 g) old-fashioned rolled oats
  • ¼ cup (46 g) dark brown sugar, packed (or I use honey)
  • 1 teaspoon (2 g) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon (1 g) kosher salt, or sea salt
  • 2 tablespoons (18 g) chopped pecans, optional
  • 2 tablespoon (21 g) dried cranberries , or raisins, chopped, optional
  • 4 large apples, Honey crisp, Granny Smith, or Fuji, 7 to 8 ounces each
  • ¾ cup apple juice, apple cider, or water

Instructions

  1. Preheat the Oven - Set the oven rack to the middle position. Heat oven to 375ºF (191ºC).
  2. Make the Filling - In a medium bowl, combine softened butter, oats, brown sugar, cinnamon, nutmeg, salt, pecans, and cranberries.
  3. Core the Apples - Rinse and dry the apples. If the apples are not standing upright, thinly slice the bottom blossom end until it sits flat. Starting at the stem, use a large melon baller, a small measuring spoon, or a paring knife to remove the core and seeds to create a hollow center that fits 1/4 cup of filling.
  4. Do not cut through the bottom of the apple. Make the opening on the top about 1 to 1 ½-inch wide. Leave about a ½-inch perimeter on the top.
  5. Create a Vent - Use a paring knife or peeler to remove about ½-inch of the skin from the top of the apple around the edges of the opening to prevent bursting. Brush the top of the flesh with apple juice or water to reduce browning.
  6. Fill Each Apple - Add the filling mixture to each cored apple, about 3 to 4 tablespoons, lightly packing. It should fill to the top.
  7. Prepare Baking Dish - Add the filled apples to an 8-inch square baking dish, or cast iron skillet. Heat the apple juice in 10-second intervals in the microwave until warm, about 100ºF (38ºC). Pour the warm juice around the apples. If using a larger pan, add enough juice to cover ¼-inch of the bottom.
  8. Bake the Apples - Bake until the apples pierce easily with a paring knife, about 40 to 50 minutes. For a soft and sliceable texture, the internal temperature should reach between 165 to 170ºF (74 to 77ºC). If desired, baste the apples with the juice on the bottom of the pan.
Protein Chocolate Mousse

With Paleo Protein Chocolate and creamy avocado, this recipe delivers rich flavor and real nutrition. It’s a treat you can feel great about!

Ingredients
(makes 2 servings)

Toppings

Greek yogurt and freeze dried/fresh berries

Instructions:

  • Add the avocado, protein, cacao powder and maple syrup to a food processor.
  • Add a splash of milk and blend on high until thick and creamy.
  • You may need to add a bit more milk to achieve the desired consistency.
  • Transfer to a glass and top with a scoop of greek yogurt and a sprinkle of freeze dried berries or a few fresh berries and enjoy!
  • Store in the fridge in an airtight container for up to 3 days
Chocolate Date Protein Balls

Ingredients

Instructions

  • Soften and de-pitt dates
  • Blitz all ingredients in food processor
  • Roll into balls
  • Coat in coconut
  • Store in fridge or freezer

Introduce your taste buds to my Almond Butter Chocolate Bars with Protein! If you’re craving something sweet but still want to keep it wholesome, these bars are just the ticket.

Recipe

Instructions

  • Line a loaf pan with parchment paper.
  • In a large bowl, mix almond butter and protein powder until combined.
  • Press into loaf pan, top with melted dark chocolate.
  • Freeze, slice, and store in the freezer.
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