header20.jpg
The Body Healer

Entrees

A- A A+
Patty pan & roast veggies
Patty Pan Veggies

Roasted veggies, cubed (see recipe above)
Patty pan yellow squash
 
Have you ever seen the little yellow patty pan squashes in the store and wondered what you can do with them?  How about prepare a scrumptious meal!
 
Filling 
Roast your favorite veggies (see roast veggies recipe above) or prepare another filling you enjoy such as veggies and rice or quinoa. 
 
Patty Pans 
Preheat oven to 350°. Slice off the top from each squash and scoop out flesh leaving an empty squash bowl.  Bake for 15-20 mins or until they soften (depending on the size of the squash).  Remove from oven.  
 
Fill with your veggies, pop the top back on, and serve!
A- A A+
Sstuffed butternut squash & veggies
Butternut Boats
 
Butternut squash
Rice or quinoa (cooked in advance)
Tomatoes, chopped
Mushrooms, chopped
Goat cheese (optional, raw if possible)
Fresh basil leaves
Sea salt & ground pepper
Thyme
Oregano
Pine nuts, crushed (1 tbsp/each half)
 
Half butternut squash and scoop out flesh and seeds.  Lightly brush with olive oil and season with salt, pepper, and herbs. Place cut side down on lightly greased baking tray and cook at 375° for 30 mins.  Turn over and continue cooking for 10 more mins on broil (or until squash is tender when poked with a fork).
 
Remove squash from oven and fill with your favorite filling.  In this example, the squash is  filled with a rice and roasted veggies (see roasted veggie recipe above) and then topped with a little goat cheese.
 
Chopped salads also make a wonderful filling, especially the corn and quinoa salad.
A- A A+
Mixed beans
Mixed Beany Goodness
 
Soy beans (edamame), cooked
Green beans, cooked
Sweet peas, cooked
Butter beans, cooked
Sea salt & ground pepper
Juice of 1 lemon
Olive oil, just a dash
1 tsp apple cider vinegar (optional)
 
Mix, chill, and serve.
A- A A+
Veggie towers
Veggie Towers
 
Tomatoes, sliced
Zucchini, sliced (green and/or yellow)
Eggplant, sliced
Sea salt & ground pepper
Juice of 1 lemon
 
This is such as simple yet elegant meal. Choose your favorite 2-3 veggies - tomato, zucchini, and eggplant are great choices.  Slice to desired thickness.  Place slices on a lightly greased baking pan, sprinkle with salt and pepper, and grill for 10 mins.
 
Remove from grill and squeeze with fresh lemon juice.  Create your towers and garnish with your favorite greens.
A- A A+
Brussels sprouts & grapes
Brussels Sprouts & Grapes (or cherries)
 
Brussels sprouts
Grapes or cherries (lightly crushed)
Pecans
Sea salt & ground pepper
Garlic, chopped
Juice of 1 lemon
Thyme
Olive oil (1 tbsp/lb of Brussels sprouts)
 
Cut off ends (stalk) from sprouts and pull off the outer leaves.  Cut sprouts in half and mix them in a bowl with olive oil, seasonings, and lemon juice.

Mix in other ingredients and bake at 350° for 30-35 mins (or until sprouts are crisp on the outside and tender on the inside).
A- A A+
Ratatouille
Ratatouille
 
Eggplant, sliced
Zucchini, sliced (yellow & green)
Red onion, sliced
Tomatoes, sliced
Red bell pepper, sliced
Minced garlic
Olive oil
Oregano
Thyme
Sea salt & ground pepper
Juice of 1 lemon
 
Create your own kaleidoscope of color slices and lightly brush olive oil over the top (for a lighter version, nix the olive oil).  Sprinkle with oregano, thyme, sand and pepper.  Include any other of your favorite herbs.
 
The traditional recipe is to cook at 375° for 45 mins.  We cook ours for 10 mins as we love our veggies more on the raw side.  There are no rules, so anything goes!  Squeeze with fresh lemon juice and serve!
A- A A+
Roast Veggies
Roast Veggies
 
Zucchini, sliced/chopped (yellow and green)
Bell peppers, sliced/chopped (red, yellow, & green)
White onion, chopped
Tomatoes, chopped
Sweet corn
Sea salt & ground pepper
Garlic, minced
Olive oil (small drizzle - optional)
Parsley for garnish
 
Mix all ingredients together and cook at 450° for 10 mins.  Squeeze with fresh lemon juice, sprinkle parsley, and serve.
 
I call this my "base" recipe because I use it as a base for many of my meals.  Depending on what's in season and what my family is in the mood for, I add and subtract different veggies.
  • 1
  • 2
DMCA.com Protection Status

Disclaimer:  All content posted on this website is commentary or opinion of The Body Healer, LLC., unless otherwise noted, and is protected under Free Speech.  The information on this website is provided for educational and entertainment purposes only, and is intended as a sharing of knowledge based on the research and experience of The Body Healer. It is not intended as a substitute for medical advice or professional advice of any kind.  The Body Healer encourages you to make your own healthcare decisions based on the advice of your qualified healthcare practitioner in partnership with your own research.  The Body Healer assumes no responsibility for the use or misuse of this material, and is not responsible for written commentary of any contributing authors.  Your use of this website indicates your agreement to these terms.  All trademarks, registered trademarks and service marks mentioned on this site are the property of their respective owners.