I came up with this recipe last night due to an over abundance of acorn squash.  Hope you enjoy it as much as I did!

OH SO YUMMY ACORN SQUASH

Serves 4

2 acorn squash, cut in half, seeds removed

1/3 cup honey

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

3 tablespoons fresh orange juice

Preheat oven to 425.

Set the squash in a baking dish large enough to hold them upright without rolling.  If they roll cut a small piece off the bottom to help keep it up right.

Pierce the flesh of the squash trying not to pierce the skin.

In a medium bowl combine the honey, cinnamon, ginger and orange juice, stir well to combine.

Using a pastry brush, brush the squash

Pour the remaining mixture into the center of each squash.

Bake about 30 – 45 minutes depending on the size of your squash, brushing every 10 minutes with the orange juice mixture.

NOTE:  If you have leftover squash, place it in a container so it will stand upright with the orange juice in it.  Tomorrow the juice will have absorbed into the squash making it sweet enough to eat as dessert!

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based health coaching, personal chef and personal training service that  specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

By combining lean ground beef with lean ground lamb we are able to cut back on saturated fat and by serving this over zucchini “pasta” instead of regular pasta we are upgrading from a simple carbohydrate to a complex.

GREEK MEATBALLS WITH ZUCCHINI PASTA

Serves   6

Extra virgin olive oil

1/2 pound lean ground beef

1/2 pound lean ground lamb

2 tablespoons fresh oregano, chopped

2 tablespoons fresh mint, chopped

2 tablespoons fresh parsley, chopped

2 garlic cloves, minced

2 roasted red pepper, chopped

1 cup Feta cheese, crumbled

3 large zucchini

2 cups marinara sauce

Preheat the oven to 350°F.

Prepare a baking sheet by covering with foil and brushing with a small amount of olive oil.

Combine the ground beef and lamb, oregano, mint, parsley, garlic, red peppers and feta cheese together in a large bowl, blending in cheese until no large crumbles remain.

Roll into 1 tablespoon size balls.

Place on the baking sheet.

Cook for about 25 minutes, or until the outside of the meatballs brown and the center is cooked through.

While the meatballs are cooking cut the zucchini into “pasta” using a potato peeler and slicing into “pappardelle” strips.

Place the marinara in a saucepan and bring to a simmer.

Add the zucchini and cook a few minutes to heat through.

Place the zucchini in a bowl and top with the meatballs.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules.  She specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

My client Heidi loves this for breakfast.

EGG STUFFED TOMATO

Serves 1

1 large tomato, all seeds and flesh scooped out

1egg

Black pepper

1 teaspoon Parmesan cheese, grated

1 1/2 teaspoon fresh basil, chopped

Preheat oven to 325.

Break egg into the tomato and place in a ramekin or baking dish that will hold the tomato upright.

Sprinkle the egg with a pinch of black pepper.

Bake about 10-12 minutes for the yolk to thicken but not completely set.

For a more solid yolk cook about 15 minutes.

2 minutes before the end of cooking time top with the parmesan cheese and basil.

Continue cooking to melt cheese.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules.  She specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

This is a great vegetarian meal in a bowl.  Feel free to add sautéed chicken or even pork.

APRICOT-PEANUT COUSCOUS

Serves 3

1 1/4 cup vegetable broth

1/2 cup couscous

1 cup broccoli floret, lightly blanched

1/4 cup dried apricot, chopped

2 tablespoons peanuts, chopped

1/4 cup raisins, chopped

1/2 tablespoon extra virgin olive oil

1/4 cup onion, chopped

1teaspoon ground cinnamon

1/2 teaspoon turmeric

1 cup chickpeas, drained and rinsed

Bring stock to a boil and add couscous

Remove from heat and cover until stock has evaporated and couscous is soft.

Spoon the couscous into bowl.

Add broccoli, apricots, peanuts and raisins and toss

Heat oil and saute onion to golden, about 7 minutes

Add cinnamon, turmeric and chickpeas, stirring constantly for 2-3 minutes.

Remove from heat and spoon over couscous.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules.  She specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

I developed this dish while sitting in my mother’s backyard staring at the sage that was over taking her garden.

SAGEY BEANS

Serves 2

1 – 14 1/2 oz. can white beans, undrained

1/2 cup vegetable stock

1 medium garlic clove, grated

Sea salt and black pepper

1 tablespoon fresh sage, diced

Put the beans into a saucepan, along with their liquid.

Add the stock, bring to a boil and cook for 10 minutes.

Add the garlic and let it simmer another 5 minutes.

Check the liquid level during cooking, it should be slightly soupy.

During the last couple of minutes of cooking stir and mash the beans with a wooden spoon, but still retain some texture.

Season with a pinch each of the salt and pepper and sprinkle with the fresh sage.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules.  She specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

Vegetables are a fantastic way of getting healthy antioxidants, phytochemicals and complex carbohydrates into your diet.  In the winter I always roast up a huge try of root vegetables to have on hand to add to everything.

BASIC ROASTED ROOT VEGETABLES

Serves 2

Approximately ½ pound assorted root vegetables (carrot, potato, sweet potato, parsnip, turnips, shallot, onion) washed, peeled and cut into 1 ½” – 2” pieces

2 tablespoons extra virgin olive oil

Sea salt and black pepper to taste

Preheat oven to 425.

Place vegetables in a large roasting pan covered with foil.

Sprinkle with the oil and salt and pepper, toss to coat.

Place the pan in the oven.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules.  She specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

Roast for 20 minutes, stir the vegetables and continue cooking for about 20 minutes.  The cooking time will depend on the vegetables you are cooking and how large they are cut.

The vegetables are done when they are slightly browned and soft.

This is the basic curry recipe I use for my quick, throw together curries on a cool fall night.  Chickpeas are loaded with fertility enhancing folic acid as well as non-heme iron.

BASIC VEGGIE AND CHICKPEA CURRY

Serves 4

1tablespoon extra virgin olive oil

1large onion, diced

2 cups vegetables, cut into 1″ pieces

1-14 1/2 oz. chickpeas, washed and drained

1tablespoon curry powder

1- 14 1/2 oz. low-fat coconut milk

Heat the oil in a large saucepan.

Add the onion and saute to soft, about 7 minutes

Add the beans and vegetables * and cook about 5 minutes or until vegetables are starting to soften.

Add the chickpeas, curry powder and coconut milk.

Bring to a boil, reduce heat and simmer about 15 minutes.

*Depending on the vegetable depends on when you will add it to the curry.  Cauliflower and broccoli will be added at this point.  Green beans, bell peppers or squash should be added about 10 minutes before the end of the cook time.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules.  She specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

This high quality complex carbohydrate will help keep sugar levels under control.

I developed this recipe one lazy night after cooking all day.  I had left over wild rice, sautéed a piece of chicken and had dinner in 15 minutes.

FRUITY WILD RICE

Serves 2

1 cup wild rice, cooked

1/4 cup dried cranberries, chopped

1 tablespoon red onion, minced

2 tablespoons fresh orange juice

1 tablespoon fresh mint, minced

Combine

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules.  She specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

I love this quick easy recipe:

BAKED ASPARAGUS

Serves 2

1 bunch asparagus

1 tablespoon extra virgin olive oil

Kosher salt and black pepper

1/2 lemon

Preheat oven to 425

Prepare a baking by covering with foil and brushing with a small amount of oil.

Lay the asparagus on the pan, drizzle with the oil and sprinkle with the salt and pepper.

Toss to coat.

Bake to tender-crisp, approximately 10-15 minutes, depending on the thickness of the stalks.

Toss a couple of times during cooking.

Squeeze lemon over asparagus and serve

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules.  She specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

My client Jessie loves this recipe, I prepare it every week for her.

MAPLE FRUIT COMPOTE WITH HONEY-GINGER TOASTED NUTS

2-3 apples, chopped

2-3 peaches or pears, chopped

2 tablespoons maple syrup

1/2 cup raisins

juice of 1 lemon

1 teaspoon cinnamon

1 cup walnuts or nuts of your choice

1/2 teaspoon fresh ginger, minced

2 tablespoons honey

Place the fruit in a large saucepan with 1/3 cup of water.

Add the maple syrup and raisins.

Cook over medium heat, stirring occasionally, for 10 minutes.

Add lemon juice and cinnamon.

Cook for another 10 minutes, until soft.

While fruit is cooking, place chopped nuts in a skillet over medium heat and toast, stirring often, for 5 minutes.

Drizzle honey over the nuts and add ginger, but keep stirring since the honey can easily burn.

Top warm fruit with toasted nuts and enjoy!

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules.  She specializes in helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering in-home cooking classes, personal training and personal chef services.