Oven Baked Root Vegetables with Butternut Squash

Have you ever tried root vegetables like turnips, rutabagas or butternut squash? Why not include those too? Before you turn your nose up at them, the flavor mix from baking them in the oven, along side your sweet potatoes is divine! Here's how to do it:

Oven Baked Root Vegetables and Butternut Squash

Ingredients: 

• 4 medium-size sweet potatoes (approx 1.5 lbs), cubed
• 4 medium-size turnips (approx 1 lb), peeled and cubed
• 2 rutabagas (approx 1 lb), peeled and cubed
• 1 butternut squash (approx 1 lb), peeled and cubed, seeds removed
• 1 TBSP coconut oil, melted
• 1 TBSP garlic powder
• 1 TBSP sea salt
• 1 TBSP onion powder
• 1 TBSP black pepper

Directions:

1. Preheat oven to 375 degrees.

2. Place sweet potatoes, turnips, rutabagas and butternut squash in a large mixing bowl.

3. Add coconut oil to bowl and stir to coat root vegetables and squash.

4. Begin adding spices one by one, stirring to combine before adding another spice. 

5. Spread vegetable/squash mixture on a large baking pan (or two if you need more room). 

6. Bake for approximately 45-55 minutes, until vegetables are soft and tender to the touch.

Get those veggies in!

Savory Chicken Casserole

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Savory Chicken Casserole {Gluten Free and Paleo}

Recipe adapted from Paleo Grubs Stove-tip "Cheesy" Paleo Chicken Casserole

Do the words casserole and clean eating REALLY go together? Well, today they do! This is a great feel-good food recipe. It actually tastes cheesy although there is no cheese and NO dairy of any kind!

Ingredients:

• 2 c cooked shredded chicken (check out this guide on how to boil chicken!)
• 1.5 c butternut squash, peeled and cubed
• 1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
• 2 Tbsp coconut oil, melted
• 1.25 c green peas (if using frozen, thaw prior to adding to recipe)
• 1 TBSP apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder

Directions:

1. If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer. Not sure how to boil chicken? We've got you covered! Check out this post.
2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
3. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
4. Add coconut creme and oil, stirring to combine.
5. Stir in coconut oil, coconut creme, shredded chicken and green peas.
6. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.