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Andrea Bayles Nutritional Therapist
ND, Dip Nutr, Dip Herb, MBANT, MURHP, MCNHC

Pumpkins and Squash Recipes

by -

This recipe uses tinned pumpkin puree as a quick alternative to cooking your pumpkins.

4 eggs

100g or ½ cup of canned pumpkin puree

1 tsp vanilla extract

2 tbsp pure maple syrup                                                     

1tsp cinnamon powder

¼ tsp baking soda

2 tbsp butter or coconut oil  plus extra for frying.

 

Whisk the eggs, pumpkin, vanilla and maple syrup together in a bowl.

Add the cinnamon powder and baking soda and whisk together.

Melt 2 tbsp of butter or oil in a large frying pan over a medium heat  and add to the batter mix.

Add  a little butter or coconut oil to your frying pan and spoon the batter into the pan and make pancakes of your desired size, when a few bubbles appear, flip them over to finish cooking.

Serve with butter, extra cinnamon or nutmeg and sliced bananas for a weekend treat!

 

Beef and Butternut Chilli

This is one for the slow cooker or gently stewed in the oven on a low temperature but perfect for the winter season.  Takes about 20 minutes to prepare adn about 5-6 hours cooking time.

3 cloves garlic - crushed

1 tbsp smoked paprika

2 tbsp chilli powder

1 tbsp chipotle powder                                                     

1 tbsp cinnamon                                                                          

1 tbsp 100% cocoa powder

1.5 tsp sea salt

2 tsp black pepper

2 large tins of chopped tomatoes

500g lean stewing steak

300g butternut squash, peeled and diced into 2 inch chunks

1 onion diced

1 red pepper  diced

 

In a bowl, mix the garlic, paprika, chilli powder, chipotle powder, cinnamon, cocoa, salt and black pepper with the tinned tomatoes.

Place the beef, squash, onion and pepper in teh slow cooker or casserole and cover with the tomato mixture.

Cover and cook on slow or at 150 deg C for 5 to 6 hours.

Enjoy the warm, spicy smoky flavours!

 

Butternut Squash and Halloumi Salad with walnut oil vinaigrette

700g butternut squash peeled and diced into 1 inch cubes

3 tbsp melted coconut oil

Walnut vinaigrette:

3 tbsp balsamic vinegar (or sherry vinegar)

4 tbsp walnut oil                                          

1 tbsp fresh mint                                                                  

2 tbsp extra virgin olive oil

handful of pumpkin seeds

Sea salt and freshly ground black pepper

150g quinoa

500 mls vegetable stock

1 clove garlic - thinly sliced

1 red onion, finely chopped

handful of rocket leaves

250g halloumi cheese cut into thin slices or feta cheese crumbled

rice flour for dusting

Preheat the oven to 200 deg C, gas mark 6

Place the butternut squash on a large baking sheet. Toss with 2 tbsp melted coconut oil adn season. Bake for 20 minutes until tender.

Meanwhile, place the quinoa in a pan with the veg stock and garlic slices. Bring to the boil, then reduce the heat to a simmer and cook with the lid on for 15 minutes. Turn off the heat and allow to stand for 15 minutes.  Toss in the onion and rocket leaves.

Heat 1 tbsp coconut oil, dust the halloumi with rice flour and cook it in a shallow frying pan until lightly golden on both sides.  If using feta cheese - no need to cook.

Mix all the dressing ingredients together.

Spoon the quinoa onto a serving platter and spoon over the roasted butternut squash and halloumi or feta. Drizzle over the dressing and sprinkle with the seeds to serve.

This dish is carotenoid rich and omega 3 rich.  The dressing can be made ahead and kept in the fridge for up to 2 days. It makes an excellent lunch time meal.

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