Fit Fare

What a week in Washington DC! Last Monday it was 90 degrees, and by Friday it had dropped down to 50 degrees. I went from wearing flip-flops and a tank top to knee-high boots and a leather jacket in less than a week. Crazy!

While I’m not a fan of cold weather, I love the foods that come with fall and winter. There’s nothing like snuggling inside on a cold day with a cup of butternut squash soup or a bowl of tangy chili.

When I saw the weather was going to take a turn for the worst, I decided to invent a new twist on some of my old winter favorites: butternut squash and sweet potatoes. I roasted them with a little olive oil to make them crispy and then mixed them with quinoa and almond butter for protein. It made a huge batch and was enough to bring lunch for 4 days. You can also freeze it and thaw when you’re in the mood for a simple and filling vegetarian dish.

One of the things I love about eating winter squashes and sweet potatoes is that they help alleviate sweet cravings. By training our bodies to enjoy the subtle sweetness found in these vegetables, we can wean ourselves away from the intense sweet flavor we find in white sugar and processed foods. And when you add salt to the squash or sweet potatoes, you get the totally satisfying combination of salty and sweet.

It’s enough to make me rethink my position on cold weather.

Quinoa with Sweet Veggies and Almond Butter
serves 4
1 cup of quinoa, rinsed
2 cups of water or chicken stock
2 medium sweet potatoes, diced into 1 inch cubes
½ medium butternut squash, peeled, seeded and diced into 1 inch cubes
2-3 tablespoons olive oil
Sea salt to taste
2 cloves of garlic, minced (or put whole in food processor)
1 inch fresh ginger, peeled and grated (or put whole in food processor)
½ cup almond butter
¼ cup tamari soy sauce

Preheat oven to 375 degrees.

In a small saucepan, add 2 cups of water or chicken stock and 1 cup of rinsed quinoa. Bring to a boil and reduce to simmer. Continue to simmer until all of the water is absorbed and the quinoa becomes clear, about 15 minutes.

Mix the sweet potatoes and butternut squash in a large bowl with 2-3 tablespoons of olive oil or enough to lightly coat each piece. Sprinkle with sea salt and mix again. Spread the vegetables in one layer onto a cookie sheet. Place in the oven and bake for about 20-25 minutes, turning the pieces midway through cooking to ensure all sides are cooked evenly. The veggies should be soft and lightly browned.

While the quinoa and vegetables are cooking, prepare the sauce. In a medium bowl or food processor, combine the garlic, ginger, almond butter and tamari soy sauce. If using a food processor, chop the garlic and ginger before adding the wet ingredients. Add more tamari or almond butter until you have a smooth, creamy sauce. You may also add a few tablespoons of water to thin the mixture.

Combine the cooked quinoa, squash, sweet potatoes and sauce. Enjoy!