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butternut squash spice latte

Butternut Squash Spice Latte

Spice up your morning with this squash-flavored warm beverage. The sweet flavor of butternut squash combines well with the milk’s softness, only to be animated by the cinnamon, ginger, and nutmeg. A hint of coffee is what it takes to make this delicious drink complete.

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Ingredients Needed for Butternut Squash Spice Latte

1 cup milk
1 cup butternut squash puree
¾ cup sugar
1 tablespoon cinnamon
1 tablespoon ginger powder
1 teaspoon nutmeg
1 tablespoon vanilla extract
2 tablespoons of coffee

For serving:

whipped cream
cocoa powder for garnishing

How to Make Butternut Squash Spice Latte

  1. Add the milk and butternut squash puree to a cooking pot over low heat and stir, then add the sugar, cinnamon, ginger powder, and nutmeg. Cook and stir until it simmers. Add the coffee and continue to stir. When it starts boiling remove it from heat.
  2. Pour it into two glasses and serve it with whipped cream on top and garnished with cocoa powder.
broccoli and cheese stuffed butternut squash

Broccoli and Cheese Stuffed Butternut Squash

Let’s get creative and fancy with butternut squash. Make the scrummy roasted squash even scrummier by adding broccoli and two types of cheese. Preserve the freshness by serving it on a bed of green salad. You’ll love this.

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Ingredients Needed for Broccoli and Cheese Stuffed Butternut Squash

1 medium-sized butternut squash
1 cup tomato sauce
1 medium-sized broccoli head
3 ounces of cottage cheese
1 ounce low moisture mozzarella, shredded

How to Make Broccoli and Cheese Stuffed Butternut Squash

  1. Place the squash on the workspace, halve it, and seed it. Roast for 30 minutes at 400⁰F/200⁰C.
  2. Scoop some of the squash pulp to make room for the stuffing.
  3. Fill the two halves with tomato sauce, broccoli, crumbled cottage cheese, and shredded mozzarella. Bake for 15 minutes at 360⁰F/180⁰C.
  4. Serve with salad.
Roasted Potatoes with Mozzarella and Butter

Roasted Potatoes With Mozzarella and Butter

Now, this dish works great either as a side for a terrific steak or a meal on its own. What makes this dish delicious is the simple combo of milk-cooked potatoes, shredded mozzarella, and butter. Plus, it’s something simple that you can do without much hustle.

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Ingredients Needed for Roasted Potatoes With Mozzarella and Butter

1 ½ tablespoons of butter
2 medium-sized potatoes, thinly sliced
salt
pepper
1 bay leaf
½ teaspoon nutmeg
½ cup chicken stock
½ cup low-fat milk
½ cup mozzarella

How to Make Roasted Potatoes With Mozzarella and Butter

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat a cast-iron skillet over medium heat, add 1 tablespoon of butter and melt it.
  3. Add the sliced potatoes and season them with salt, pepper, and 1 bay leaf. Stir and cook for 2-3 minutes.
  4. Add the chicken stock and low-fat milk.
  5. Slide the skillet into the oven and cook for 15 minutes.
  6. Take out the skillet, and top it with 1 more teaspoon of butter and the low-moisture mozzarella.
  7. Increase the heat to 400 degrees F/200 degrees C and slide the skillet into the oven for 25 more minutes.
Almond Butter and Banana Monte Cristo Sandwich

Almond Butter and Banana Monte Cristo Sandwich

This sweet version of a Monte Cristo sandwich will have you wanting more. It’s a nourishing and mouth-watering snack with almond butter and banana slices, which gets dipped in cinnamon and vanilla flavored egg batter and ends up fried in vegetable oil.

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Ingredients Needed for Almond Butter and Banana Monte Cristo Sandwich

2 whole grain breads slices
1 tablespoon almond butter
½ banana, sliced
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
2 tablespoons of milk
2 tablespoons of vegetable oil

How to Make Almond Butter and Banana Monte Cristo Sandwich

  1. Spread the almond butter on both slices of bread and add the banana slices. Set aside.
  2. Add the eggs to a bowl and whisk them. Add the vanilla extract, cinnamon, salt, and milk and mix some more.
  3. Heat the vegetable oil in a skillet over low heat. Coat the sandwich in the batter, then fry it on both sides until golden brown.
  4. Serve it sliced in half, optionally garnished with berries.
Roasted Brussels Sprouts and Butternut Squash

Roasted Brussels Sprouts and Butternut Squash

We would use two words to describe this vegetarian dish: deliciously delicious. It’s all about roasting Brussels sprouts and butternut squash separately, in olive oil. For the squash, we wanted some more extra flavor so we added cinnamon and maple syrup, too. When serving, garnish them with pecans and cranberries and be generous with maple syrup.

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Ingredients Needed for Roasted Brussels Sprouts and Butternut Squash

Roasting the Brussels sprouts:

4 ounces of brussels sprouts
½ tablespoon olive oil
salt

Roasting the squash:

½ butternut squash, diced
½ tablespoon olive oil
1 tablespoon maple syrup
½ teaspoon cinnamon

For garnishing:

2 tablespoons of dried cranberries
½ cup pecan nuts
1 tablespoon maple syrup

How to Make Roasted Brussels Sprouts and Butternut Squash

  1. Add the Brussels sprouts on a tray lined with parchment paper, drizzle with olive oil, season with salt, and roast for 25 minutes at 400⁰F/200⁰C. Set aside.
  2. Add the diced squash on a tray lined with parchment paper, drizzle with olive oil and maple syrup, sprinkle with cinnamon, toss a little with your hands, then roast for 25 minutes at 400⁰F/200⁰C.
  3. Serve them together on a flat plate, garnished with dried cranberries and pecans, and drizzled with maple syrup.
Baked Butternut Squash, Tomato and Egg Salad

Baked Butternut Squash, Tomato and Egg Salad

There is something special about the flavor of baked butternut squash. You can always enhance it by making a dressing with oil, vinegar, and chili flakes, and by serving it with boiled eggs and tomatoes.

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Ingredients Needed for Baked Butternut Squash, Tomato and Egg Salad

1½ butternut squashes, sliced
1 tablespoon vegetable oil
1 tablespoon fennel seeds
salt
pepper
1 tomato
1 boiled egg

For the dressing:

1 tablespoon vegetable oil
1 teaspoon balsamic vinegar
1 teaspoon salt
1 teaspoon chili flakes
2 lemon slices
1 tablespoon pecan nuts, chopped
1 teaspoon dill for garnishing

How to Make Baked Butternut Squash, Tomato and Egg Salad

  1. Add the squash slices on a baking tray on parchment paper, drizzle with the olive oil, sprinkle the fennel seeds, season with salt and pepper, and bake for 30 minutes at 380⁰F/190⁰C.
  2. Slice the cherry tomatoes and the boiled egg. Set aside.
  3. For the dressing: Add the olive oil, balsamic vinegar, salt, and chili flakes in a small bowl and mix them.
  4. Serve the cooked squash together with egg and tomatoes on a plate, drizzled with chili-olive oil dressing, and garnished with lemon and pecan.
Coffee and Peanut Butter Chia Pudding

Coffee and Peanut Butter Chia Pudding

Flavored with coffee, cocoa, and peanut butter, this is probably one of our favorite chia pudding recipes. Also, with no milk added, it is perfect for when you’re on a dairy-free diet. You can try serving it with lots of toppings like pistachio, banana, coconut flakes, jam … you name it!

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Ingredients Needed for Coffee and Peanut Butter Chia Pudding

1 cup almond milk
½ cup coffee
1 teaspoon maple syrup
1 teaspoon vanilla extract
1 tablespoon coconut milk with chocolate
½ cup cocoa powder
1 tablespoon peanut butter
½ cup chia seeds
1 banana, sliced
3 teaspoons of cherry jam
1 tablespoon pistachios, chopped
1 tablespoon coconut flakes

How to Make Coffee and Peanut Butter Chia Pudding

  1. Pour the almond milk into a large bowl.
  2. Also add the coffee, maple syrup, vanilla extract, coconut milk with chocolate, cocoa powder, and peanut butter.
  3. Whisk everything and add the chia seeds. Whisk and refrigerate everything for the next couple of hours.
  4. Take the chia pudding out of the fridge, and add it in a bowl. Top it with banana, cherry jam, pistachio, and coconut flakes.
Carrot Salad with Peanut Butter Dressing

Carrot Salad With Peanut Butter Dressing

Dinner is very important when trying to hold on to a diet. Your meal should be as light as possible, and luckily for you, this simple carrot salad qualifies for that. Bring it flavor by serving it with this delicious dressing, made with peanut butter, spring onion, honey, ginger, and lime juice.

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Ingredients Needed for Carrot Salad With Peanut Butter Dressing

2 tablespoons of peanut butter
1 spring onion, chopped
½ lime
1 teaspoon white wine vinegar
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon ginger, chopped
1 garlic clove, crushed
4 medium-sized carrots, thinly sliced
fresh coriander (for serving)

How to Make Carrot Salad With Peanut Butter Dressing

  1. You can start with the dressing.
  2. Add the peanut butter in a blender. Add the spring onion, lime, white wine vinegar, soy sauce, honey, ginger, and garlic.
  3. Mix everything until smooth.
  4. Slice the carrots long and thin and place them in a large bowl.
  5. Pour the dressing over the salad, toss, and top it with a few fresh coriander leaves.
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