Raw Almond Butter Cups

I was looking for a quick treat to make and thought this recipe looked yummy on Oh She Glows. This dessert was very easy to make. But I did find it a tad sweet for my taste so the next time I make it, I will probably try reducing the amount of maple syrup (probably by 1 tbsp each on both the crust and topping).

As you can see from my picture, I used a larger muffin tin than the author so my cups are much flatter.  I used just a standard 12 muffin pan, lined with paper cups.

Roasted Portobello and Chickpea Burritos with Chimichurri Sauce

I was looking for a "Saturday afternoon" kind of lunch to make and this recipe from Oh My Veggies grabbed my attention.

This recipe was delicious! Very fresh testing with the "chimichurri" sauce - the combination of the roasted portobello mushrooms and chickpeas was tasty.

A few notes:

• Along with the mushrooms, chickpeas, cauliflower and chimichurri sauce, I also included tomatoes and avocado.  I totally forgot about the cilantro but I would have included it too had I remembered!
• As an alternative to the portobello mushrooms, I also roasted about 12 white mushrooms.
• I used pesto wraps.
• If I was running short on time, I'd probably skip out on the cauliflower mixture and just substitute in another vegetable (maybe some spinach?) or brown rice as suggested by the author.

Zucchini Fettuccine with Rosemary Butternut Creme Sauce

I've tried a few different versions of pasta sauce using butternut squash and I think this one is my favourite so far (Thanks to Nancy for directing me to it!). This recipe is from In Sonnet's Kitchen.

I have made this dish twice now and it is great!

A few notes:

• This dish is rather time consuming to make - preparing the noodles and scooping out the butternut squash in particular!
• I didn't have a spiralizer to make the beautiful fettuccine noodles as shown by the author so I used a julienne peeler instead to make "spaghetti" noodles.
• After I prepared the zucchini noodles, I put them in a large bowl and tossed with salt. Before adding them to the pan with the mushrooms, I drained the water.
• I used a blend of shitake, white and crimini mushrooms, probably between 3 to 4 cups when sliced.
• The first time I made this, I used oregano and basil instead of rosemary. The second time I used rosemary but less than 2 tsp.  Not sure which spices I liked better!
• Instead of broth I used water in the sauce.
• I had leftover butternut squash sauce both times for the amount of noodles and mushrooms I made. The leftover sauce worked nicely as a sauce for baked chicken breast later on in the week.

Sweet Potato, Chickpea & Lentil Moroccan Stew

Thought I would try out this dish from Ambitious Kitchen.  The original recipe used butternut squash but the author suggested that sweet potato could be used as a substitute so that is what I tried.

I liked this stew - very filling and I enjoyed the subtle hint of cinnamon.

A few notes:

• I didn't have saffron but I would love to try this recipe including that spice
• I also didn't add fresh basil (I think skipping this ingredient was fine but I don't think that the cilantro should be omitted!)