Cooking with Boost

Butternut Squash Mac and Cheese With school starting again, I made this delectable Mac and Cheese for lunch. Ingredients 1 bag gluten-free fusilli pasta 2 cups grated cheddar cheese 2 cups butternut squash puree 3/4 cup parmesan cheese Almond flour to top Preheat the oven to 400 degrees Fahrenheit.  Boil the pasta, drain, and saute with cheddar cheese in a buttered pan, until cheese is melted. Place in a baking dish. Pour butternut squash on top, and mix. Top with almond flour and Parmesan, and bake for 30 minutes. Serve and enjoy!

 Hello, this is Boost. Over this summer, I have been making salads a lot. After experimenting, I found three salads I really  enjoy. I'd like to share them with you!  Beet, Rice, and Feta Salad Four beets, of any color 3 cups of water 1 1/2 cups of rice 1 cup of feta cheese 5 cups of fresh spinach 1/2 cup of raisins 1 cup of walnuts 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar Boil the beets for 45 mins. Leave them to cool. Mix the spinach, feta cheese, raisins, and walnuts together. Boil the rice, and add it and the beets. Mix the oil and vinegar together in a jar, and top the salad with it. Serve! Fava Bean, Kale, and Avocado Salad 1 1/2 cups of fava beans 3 cups of water 1 quantity of kale 1 avocado Olive oil as needed Lemon juice as needed Boil the fava beans, and leave them to cool. Slice the kale. Mash the avocado and combine it with kale. Add the fava beans. Drizzle olive oil and lemon juice as needed, and serve! Spinach, Goat Che

Super Easy Homemade Hummus I looove hummus! Store bought hummus is good, but I like it even better homemade! 1 can of chickpeas, drained  1 tablespoon of tahini 1 tablespoon of lemon juice 1 clove of garlic, minced Pinch salt and pepper Blend all the ingredients together in a blender for 45 seconds, or until smooth. Done, done, and done!

Crispy Bean Bake I adapted this recipe from one of my favorite cookbooks, Paleo Magazine. The original called for turkey instead of beans, and I tried the recipe with meat. I have to say, it was OK, but I wanted something vegetarian, and here's what I came up with. 2 tablespoons of olive oil, plus extra for greasing 1 large onion, chopped 2 red bell peppers, chopped 1 can of tomato sauce (I use Muir Glen) 2 cans of pinto beans, drained 8 button mushrooms, chopped 1 ripe avocado, peeled, pitted, and mashed 1 teaspoon of fresh lime juice Pinch salt and pepper 2 tablespoons of flaxseed meal 1 cup of sliced almonds 1 cup of shredded coconut Preheat the oven to 350 degrees. Prepare a large baking dish with extra olive oil.  In the olive oil, sauté onions and peppers over medium heat for 8-10 minutes until tender. Add the next 9 ingredients, then bring to a boil, and simmer for 10 minutes.  Transfer the mixture to the prepared baking dish. Top with the flaxseed meal,

Eggplant Bacon Lettuce and Tomato-EBLT A vegetarian twist to the classic BLT, this is delicious with my Watermelon Chia Shake.  2 pieces of gluten-free bread 1 slice of tomato 1 lettuce leaf 2 slices of my Eggplant Bacon Toast the bread, and after it is toasted, combine the bread with the other ingredients, and serve!

Eggplant Bacon Vegetarians, thought you'd never eat bacon again? Here you are! 1 eggplant, thinly sliced Salt Olive oil for frying Heat a large skillet on medium heat with olive oil. Coat the eggplant slices with salt, and fry each side for 20 minutes each, or until the ''bacon'' is golden brown. Serve with a fried egg and toast or use in my Eggplant Bacon Lettuce and Tomato-EBLT!