Clean Eat Recipe: Cinnamon Roasted Butternut Squash

We love butternut squash around here...we use it frequently in our Savory Chicken Casserole and in our Oven Baked Root Vegetables. I forgot to buy more sweet potatoes but had an extra butternut squash laying around so I made our Sweet-Sweet Potato Cubes with butternut squash instead (and they might be even more amazing this way)! These butternut squash cubes are so good and melt in your mouth!

Clean Eat Recipe: Cinnamon Roasted Butternut Squash

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 Tbsp coconut oil, melted
• Cinnamon
• Sea salt

Directions:

1. Preheat oven to 350 degrees
2. Peel and cube butternut squash into approximately 1" cubes
3. Line baking sheet with aluminum foil and place butternut squash, do not over-crowd
4. Drizzle melted coconut oil and add cinnamon and sea salt (to taste)
5. Bake for 20 minutes. Rotate (or just move around with a fork like I do!) and bake for another 20 minutes.

Fall Cauliflower Quinoa Salad with Raisins

DISCLOSURE: This post is sponsored by College Inn broth. Thank you for supporting He and She Eat Clean.

My newest and favorite ingredient to cook with is quinoa. Ever since we've started going meatless at least one meal a week I've been experimenting with different ways to cook and flavor quinoa because I'm not a fan of plain quinoa!

Each week when we prep our food we use at least one box of broth between boiling our chicken, making chili, and now making quinoa. College Inn helps me make meals that matter and has been bringing out rich, home-style flavor with the highest-quality ingredients and perfect blend of seasoning since 1923!

For this dish I wanted to incorporate a little bit of "fall" so that you can easily make this as a side dish for your holiday party or just as one of your normal meal prep items! You will notice cauliflower listed because it's a great way to sneak in extra vegetables but feel free to leave it out if you don't have it. No, you can't taste it! Also, I used raisins for this recipe because it's hard to find cranberries without added sugar but you can use cranberries or even grapes. Make this recipe your own by garnishing with walnuts or pecans.

Don't let the list of ingredients fool you, this takes less than 20 minutes to make and then all you have to do is let it chill in the refrigerator and you are good to go!

Fall Cauliflower Quinoa Salad with Raisins

Ingredients:

• 1 cup dry quinoa (cook using 2 cups College Inn organic chicken broth)
• 1 head of cauliflower, chopped in food processor
• 1 cup green onions, chopped
• 1/4 cup parsley, chopped
• 1 cup organic kale, chopped
• 2 tsp coriander
• 1 tsp black pepper
• 1/4 tsp sea salt
• 2 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• juice of 1 lemon
• 1/3 cup raisins, whisked with olive oil to prevent sticking
• sweetener of your choice (optional)

Directions:

1. Cook quinoa on stovetop using directions listed on package: Cook 1 cup of dry quinoa with 2 cups of College Inn broth. Bring quinoa and broth to a boil. Once boiling, turn to low and cover. Let cook for 10-15 minutes. Once finished fluff with a fork.
2. While quinoa is cooking wash and chop the vegetables to save time. For the cauliflower, wash and chop into small florets. Place in food processor to finely chop. Once finished place in microwave-safe bowl and cover with saran-type wrap. Microwave for 3-4 minutes.
3. Once quinoa has cooled add vegetables and remaining ingredients. Mix until combined.
4. Let salad chill in refrigerator and serve cold.

Look for College Inn broth at your local Wal-Mart and connect with College Inn broth in the following ways (#POURLOVEINN):

• Website
• Facebook
• Twitter
• Pinterest

This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.

Make Food Fun! Spiralize It Using These Recipes!

DISCLOSURE: This post is sponsored by Kohl's. Thank you for supporting He and She Eat Clean.

When was the last time you actually had fun cooking dinner or doing food prep? I don't mind food prep but I wouldn't say it's "fun"…that was until we got a spiralizer! Scott was pretty skeptical at first and said it was a waste of money…that was until he started using it! He started acting like a little kid and trying to find other things we could spiralize. He even said "kids would love to do this!".

We have the Excalibur Spiral Vegetable Slicer from Kohl's which has an interchangeable blade so that you can make a variety of different cuts and sizes. They also have a few different types of spiral slicers, ranging from $14.99 to $119.99. We've only done sweet potato and zucchini in ours but there are so many options!

Below are a few ways we have used our vegetable slicer.

Clean Eat Recipe: Spiraled Sweet Potato Shoestring Fries!

Ingredients:

• Sweet Potatoes
• Olive Oil
• Sea Salt
• Black Pepper

Directions:

1. Preheat oven to 400 degrees and line a baking sheet with aluminum foil or parchment paper (for easy clean up)

2. Wash and prep your sweet potatoes by cutting the ends off. Make sure to cut the ends off leaving a flat surface to make using the slicer easier.

3. Place one end of the sweet potato on the prong and the other on the white spiky side.

4. Turn the handle and the sweet potato will go through the slicer. You can place a bowl or baking sheet on the other side to catch your spiralized sweet potato!

5. Drizzle olive oil (or use an olive oil mister) on the sweet potatoes and sprinkle with sea salt & black pepper.

6. Bake for 30 minutes or until crispy (keep an eye on the oven as these will burn easily).

These will not be as crispy like real fried sweet potato but as a healthier alternative these are great! We've mixed these in with our Honey Chipotle Chicken and even topped our Lean Mean Cheeseburger with them!

Clean Eat Recipe: Sautéed Spiralized Zucchini

Ingredients:

• Zucchini
• Coconut Oil
• Sea Salt
• Black Pepper

Directions:

1. Wash and prep your zucchini by cutting the ends off. Make sure to cut the ends off leaving a flat surface to make using the slicer easier.

2. Place one end of the zucchini on the prong and the other on the white spiky side.

3. Turn the handle and the zucchini will go through the slicer. You can place a bowl or baking sheet on the other side to catch your spiralized zucchini!

4. Rub just enough coconut oil on the bottom of a pan to prevent sticking.

5. Heat the pan on medium-high heat until coconut oil is melted.

6. Saute in the pan for a few minutes and sprinkle sea salt & pepper.

7. Continue to saute together until zucchini is the tenderness you prefer.

Zucchini is a great replacement for noodles in spaghetti or you can eat it as a side dish with any meal!

Kohl's #MakeYourMove campaign isn't only about moving, it's about living an overall healthy lifestyle. Finding healthier alternatives to your favorite foods is a great way to #MakeYourMove in the kitchen! Have you ever used a spiralizer? What do you normally use yours for?

This post is sponsored by FitFluential on behalf of Kohl's.