C is for…Cheesy Basil & Butternut Quinoa!

Hi all! Welcome to “C” Day of the #plantPOWER Challenge!

Yesterday’s Brads Raw Food Giveaway went great –
remember that we will announce all winners on Feb. 27th!

Check out theses ‘B’ Highlights from yesterday!

• Top Left: Black Bean & Butternut Squash Burger
• Butternut Squash Chips via FitPossible Alexis
• Bottom Left: Roasted Brussels & Root Veggies
• Bottom Right: Brussel Sprouts & Broccoli

I am visiting the boy this weekend & it hasn’t stopped snowing since I arrived. We originally were going to go out for dinner but the roads weren't looking too promising. We decided to venture to WalMart which is approximately 3 minutes down the road – safe bet. I picked out some ingredients with intentions of “throwing something together” once we got to his apartment. SUCCESS!

In honor of “C” Day I would like to introduce to you…Cooking For Corey – Powercakes style.

I ended up “throwing together” Cheesy Basil & Butternut Squash Quinoa over sauteed garlic spinach.

With a side of red wine…because the wine store just so happens to be across the street from WalMart, I swear.

Obviously "cheese" is not plant based but I found a way to get that "cheesy" flavor & consistency with some of my favorite ingredients!

Step One: Chop Asparagus & spray with oil – place into a 350 degree oven for 15 minutes.

Step Two: Chop & remove seeds from your butternut squash. Place onto a cookie sheet & spray. Bake at 350 for about 30 minutes until tender.

While these are baking, you can make the main course.

Sautéed Spinach

Ingredients:

• 1 large bag of spinach
• 1 small/medium red onion
• 2 tsp minced garlic
• 1 TB coconut oil (or oil of choice)

Directions:

1. Spray or put oil onto a medium-low heat pan on the stove.
2. Add garlic & chopped onion to the pan & caramelize for a few minutes.
3. Add in spinach & cook down for a few minutes until wilted.

Cheesy Basil Quinoa

“Cheesy” due to the nutritional yeast & mustard making it extra creamy!

Ingredients:

• 3 cups of cooked quinoa (cook to directions on the box)
• 2 Cups of Cooked Butternut Squash
• 1/2 Cup Chopped Kalamata Olives
• 3 TB Nutritional Yeast
• 1 TB Brown Spicy Mustard
• 4 Leaves of Fresh Basil (or 1/2 - 1 TB Dried)
• 1 tsp dried oregano
• 1 tsp minced garlic
• Fresh cracked pepper

Directions:

1. Cook quinoa according to your box directions.
• The box makes more than 3 cups but I just saved the rest of the “plain” quinoa for meals this week!
2. Once cooked, combine quinoa with 2 cups of your cooked butternut squash.
• Again, I made more than 2 cups but saved the rest for more meals this week!
3. Add in your olives, nutritional yeast, mustard, fresh chopped basil, & pepper.
4. Stir until combined

To plate – spoon out half of the spinach mixture and top with a spoonful of the quinoa mix.

Topped with roasted asparagus & red wine is a must optional!

This meal was loaded with plant based proteins, veggies, clean carbs, & healthy fats!

Another C Favorite? – my healthy CHOCOLATE sauce is always a winner in my book!

What is your favorite plant based C?

Do you ever just “throw things together” successfully?

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