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These 5 Chinese Herbal Teas Will Heal You

Healing yourself naturally is one of the nicest things you can do for your body. These 5 Chinese herbal teas will heal you. So, read on and see which ones you need right now.

10 teas you didn't know you should be drinking

Tea Is One Of Nature’s Best Medicines

I never used to be a huge tea drinker. I always thought it tasted like water and I didn’t find it satisfying. Ugh… what was I thinking? It wasn’t until I began practicing Chinese medicine that I fully began to understand the amazing benefits of healing teas.

When you learn to combine different tenets of the various healing modalities available, you can truly heal yourself with food, herbs, supplements… and teas. The combination of principles from western medicine, Chinese medicine, Ayurveda, and Mother Nature allows us access to everything the body needs. But, I know how hard it is to sift through all of this research and all of these ideas.

But, that’s what you have me for…

There are so many teas with so many healing super-powers that it was hard for me to choose my top five.  I tried to choose the ones I think will benefit most people and heal some of the most common health concerns. But, if you want more information for some of your more specific concerns, be sure to sign up for a free phone consultation with me and I’ll be happy to suggest a tea more specifically geared toward your needs… I love to do this!

I’m aware that some of these ingredients will be foreign to you. That’s okay. Trying new things is one of the things that keeps our minds and our bodies healthy. Don’t be hesitant to ask me any questions you have or to ask me where to purchase an ingredient you can’t find… just leave a comment below or CLICK HERE for a free phone consultation… can you tell how much I really want you to try these awesome healing teas???

Below, you’ll find a list of 5 Chinese herbal teas that will heal you. Really. From the inside out.

Chinese Herbs Are Incredibly Healing — Which Ones Do You Need Now?

1. Honeysuckle (Jin Yin Hua)

10 healing teas you didn't know you should be drinking
The Why: This Chinese herb has traditionally been used for swelling and sore throats, but recently there’s been a lot of talk about it’s chemo-protective abilities.

The How: Take a handful of these dried flours, pour boiling water over them and let steep for about seven minutes. Drink it as is, or you can add honey or lemon.

Optional Combinations: If you are feeling like you are getting sick, steep some dried mint leaves along with the honeysuckle.

 

2.  Jujube Fruit (Da Zao)

10 healing teas you didn't know you should be drinking

The Why:  Da Zao is an amazing fruit.  Sometimes I eat them straight from the bag… but the healing power created by steeping them in tea is extraordinary. These Chinese dates give you energy, while simultaneously calming your mind. It’s good for when you are feeling weak and lethargic and also when you are feeling really irritable.  Caution: don’t use Da Zao if you are exceptionally bloated or have an intestinal parasite.

The How:  Using a sharp knife, make a few slits in 2 of the dates. Pour boiling water over them, let stand for 5 minutes, then drink up and eat the fruit when the water is gone.

Optional Combinations:  Put a few slices of fresh ginger into your water as it boils (let it boil for 15 minutes), and pour this ginger water over the Da Zao — this can be a great tea if you are feeling weak and a little out of sorts. Another thing I like to do sometimes is to add about a teaspoon of goji berries (Gou Qi Zi) to the dates and let them steep together. This super red tea is great for energy.

3. Chrysanthemum Flower (Ju Hua)

10 healing teas you didn't know you should be drinking

The Why:  This is a magical tea  for eye problems. If you have tired eyes, a stye, pink-eye, red eyes, etc., this is a tea for you. It’s also great if you are feeling week with low energy.

The How:  Boil some water and pour it over 5 or 6 of these beautiful dried flowers.  Let steep for about five minutes. If you have an active eye irritation, put a 3 or 4 flowers into a small ramekin and let it sit about 15 minutes. Soak a cotton ball in this mixture, then dab your eye with it. Soak the cotton enough so that you can squeeze some of the liquid into your eye, then close your eye and place the soaked cotton on the closed eyelid for about 10 minutes.  Repeat this a few times a day.

Optional Combination:  Add some goji berries (Gou Qi Zi) if along with the eye problem you also have a headache or dizziness.

4. Scallion And Ginger (Cong Bai And Sheng Jiang)

10 healing teas you didn't know you should be drinking

The Why:  The roots of scallions are a very powerful Chinese herb (Cong Bai). Fresh ginger is another powerful Chinese herb (Sheng Jiang). When you combine these two together in a tea, you have one of the strongest immune-boosting, cold-and-flu-busting potions available. This tea, will make your body sweat out the sickness. This works amazingly well at the first signs of sickness; if you are already a few days into the sickness, then this won’t work as well. Caution: do not use this tea if you have a fever.

The How:  Fill a small pot with about three cups of water. Cut up 2 scallions into 2-inch pieces, making sure you use the root (I know, this is usually discarded, but it’s the most important part of this healing tea). Slice up a finger of fresh ginger root — you’ll need about 6 quarter-size slices (no need to peel it). Add these cut up scallions and ginger to the water and bring it to a boil. Reduce the heat and simmer for 20 minutes. Strain into a large mug and drink it while it’s hot. It’s best to do this right before bed at night. Drink the tea, put on some warm clothing, including a sweatshirt with a hood and a pair of socks. Then get into bed and let the tea work it’s magic.  You will sweat; this is good. In the morning, take a shower to wash off all of the toxins, and you will feel so much better.

5. Reishi/Ganoderma (Ling Zhi)

5 Chinese Herbal Teas You Need Now

 

The Why:  Reishi mushrooms are a longevity superfood. They truly are incredible. They are good for sleep disorders, they help calm the mind, boost your immune system, and nourish your blood and qi. These mushrooms nourish your brain and help with memory. Recent research has show them to be effective at fighting cancer and at detoxifying your liver… so what are you waiting for?

The How:  These mushrooms are available in many different forms — capsules, tablets, powders, and teas. Have a cup of tea before bed and it will do you wonders. I suggest buying this in one of the now readily available powder elixir forms on line. All you do is pour some boiling water into a cup, stir in the elixir powder, and drink it up.  This is also good first thing in the morning. Sometimes I’ll brew a cup and then blend it up with a little coconut oil and ghee for a real boost of energy.

Chinese herbs are amazing. They are truly healing. And, if you combine them with the right food and supplements, you really have a powerful healing protocol. One of my favorite things to do is to introduce newbies to Chinese herbs because they help so much with so many things. If you’d like a free phone consultation, please go to my calendar now and pick a time slot that works for you. We can discuss herbs and food that will help whatever your concerns are. It’s only food — it’s not rocket science — together we can help you live your best life.

Another article you may be interested in is: How To Fight Seasonal Allergies With Food And Herbs.

Cold Cucumber Herb Soup

This Cold Cucumber Herb Soup is filled with healing superfoods and greens. Make a pitcher and keep it in the fridge for the hot summer days ahead! Read more

Vegetable Noodle Lo Mein

vegetable noodle lo mein

I think vegetable noodles — of all kinds — are the new kale. Remember last year when kale was everywhere and in everything in every form? This year it’s veggie noodles. There are sweet potato noodles, zucchini noodles, squash noodles, beet noodles, carrot noodles and every other type of vegetable noodles you can imagine. To me, this is a great development. I can’t even look at a pasta recipe without mentally replacing the pasta with some type of veggie noodle or faux pasta. And I LOVE pasta… so my grain-free self is very happy. And, this vegetable noodle lo mein is the perfect recipe to try out your favorite type of veggie noodle. You can even mix it up and use a few different kinds here.

Confession time. My all-time favorite thing to do when I’m home alone for dinner is to order way too much Chinese food, sit on the floor, and eat it in front of the TV. I don’t mean I order a few too many containers. I mean I surround myself with a ton of white containers. I dig in with chopsticks — plates are forbidden — and I chow down.

And then I feel disgusting.

And bloated.

And a little sick.

But, wow, do the noodles and egg foo young taste so good going down…

But only on those rare occasions when I forget how sick I get from it, do I allow myself take-out Chinese food.

But — and this is a big but — I can cook myself Chinese food whenever I want, and feel just fine. And, let me just say, that this vegetable noodle lo mein tastes better than take-out. And there’s no bloating or nausea or self-loathing afterwards. Okay… so now I’m just being dramatic… I don’t think I’ve ever hated myself because I ate something I shouldn’t have… haha.

Anyway, I have to thank Michele at Paleo Running Momma for posting her awesome recipe for this type of lo mein, because her’s looked and sounded so amazing, that I just had to make it too!

When I am in full recipe creation mode, I peruse lots and lots of sources — yes this is how I get my jollies… Anyway, here’s a more traditional lo mein recipe from Jen Reviews.  I find that some of my clients  like to look at a traditional recipe, and then healthy-it-up a bit for their specific needs. If this is you, go for it, and don’t be shy about asking me any questions in the comments below.

And, if you want to try another great vegetable noodle recipe, try my Zoodles With Creamy Avocado Pesto.

vegetable noodle lo meinvegetable noodle lo mein

Here are some of the great healing ingredients in this vegetable noodle lo mein:

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone. I used some butternut squash noodles in this lo mein.

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around. In China, mushrooms have been used for many years as part of a natural cancer treatment. They are one of the best immune-boosting foods around. I used shiitakes in this recipe. Shiitake mushrooms are probably the variety of mushroom that I use most. I love the way they taste and they help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In Asia, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Ginger is also a Chinese herb (Sheng Jiang). It’s especially good during cold weather and also during seasonal changes. So, when winter is trying to turn into spring, and we (those of us on the east coast) get some of those cold, raw, damp days, ginger will make you feel better and will help boost your immune system. Ginger is also great for some digestive issues. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist).

In Eastern medicine, bok choy is used to quench thirst, aid digestion, prevent constipation and treat diabetes. It is rich in vitamin C, beta-carotene, folate and fiber. And there are only 20 calories in one cup of Bok Choy. So, it’s good for you, it’s easy to prepare, and it tastes good.

In Chinese medicine, lamb is known to be the most warming meat. We recommend it for a lot of ailments caused by cold conditions. It’s great for some arthritic conditions, weakness, and back pain. Lamb also helps with insufficient lactation and impotence. I happened to have some leftover cooked lamb (from a doggie-bag in my fridge), so I cut it up and added it here. Feel free to add whatever you have in your fridge!

Coconut Aminos is used as a substitute for soy sauce. This simple ingredient is vegan, gluten-free, and it’s good for your heart, aids in weight loss, and helps strengthen your immune system.

vegetable noodle lo mein

Vegetable Noodle Lo Mein
Author: 
Recipe type: Asian, Chinese, paleo, whole30, vegetable noodles
Cuisine: recipe adapted from: Paleo Running Momma
Serves: 6
 
The next time you are in the mood for Chinese take-out, try this recipe. It tastes better than any take-out, it's grain-free, healing, and you will love it!
Ingredients
  • For Pork:
  • 2 boneless pork chops, sliced thin
  • 1 Tbs toasted sesame oil
  • 2 Tbs raw apple cider vinegar (I buy this one)
  • 1 Tbs coconut aminos
  • 6 oz butternut squash noodles
  • 2 Tbs extra-virgin olive oil
  • sea salt
  • ½ lb cooked lamb steak, sliced thin (optional -- you can use whatever leftovers are floating around in your fridge)
  • 3.5 oz shiitake mushroom caps, sliced
  • 1 red bell pepper, sliced
  • 2 heads baby bok choy, sliced
  • 6 garlic cloves, smashed
  • 1 Tbs grated fresh ginger
  • 6 scallions, sliced
  • a big fistful of spiralized carrots (or any other vegetable noodle you like)
  • 4 oz pea pods
  • ½ lb fettuccine (I used a grain-free almond fettuccine), cooked al dente
  • For Sauce:
  • ⅔ cup coconut aminos (you can buy this one)
  • ¼ cup toasted sesame oil (here's one)
  • 2 tsp tapioca flour (I like this kind)
Instructions
  1. Preheat the oven to 400°F.
  2. Combine the sesame oil, vinegar, and aminos in a small dish. Add the pork and set aside to marinate.
  3. Line a baking sheet with parchment paper and spread the squash noodles out on it.
  4. Drizzle these noodles with 1-Tbs olive oil and sprinkle with a little sea salt.
  5. Place the tray in the oven and bake for about 15 minutes or until they are just a bit softened, but not mushy.
  6. Meanwhile, heat a large skillet over high heat and add 1-Tbs olive oil.
  7. Remove the pork from the marinade and it it to the pan and stir until browned on all sides -- this will be fast.
  8. With a slotted spoon, remove the pork to a plate.
  9. Make the sauce by whisking all sauce ingredients together in a small bowl.
  10. To the pan, add the mushrooms, bell pepper, bok choy, garlic, ginger, carrots, scallions, and pea pods. Stir continuously until the veggies are softened a bit, but not overcooked. Stir in the sauce and continue stirring until it's hot and a bit thickened.
  11. Stir in the butternut squash noodles, lamb (or any other cooked leftover meat you are using), and the cooked and drained fettuccine into the veggies. Stir over low heat just until everything is warm.
  12. Enjoy!

vegetable noodle lo mein

Dumpling Meatballs

dumpling meatballs

I love all meatballs. For some reason, anything that can be made into a ball just tastes good to me. I remember when my kids were young, I would get them to eat foods by making them bitesize and sticking a toothpick into each one so they could easily grab whatever it was. And, that’s my favorite way to eat these meatball…  I guess the apple doesn’t fall far from the tree. So, when I saw a great recipe from Nom Nom Paleo for a meatball I hadn’t yet experimented with, I just had to try it. So, thank you Michelle… these dumpling meatballs are awesome!

For those of you who know me, you know that for the month of October, I changed up my diet and I ate plant-based. I learned so much, and I enjoyed so much of that experience. Staying away from animal proteins forced me to be so much more creative with my plant-based meals, and now I love those meals even more.

But, now it’s November. And, while I do intend top stay probably about 80% plant-based, I was looking to cook up a very different type of meal. These dumpling meatballs are made with a combination of shrimp and pork. So, haha, my first non plant-based meal had both seafood and meat in it. You’d think it might be a shock to my system, but you’d be wrong… these were awesome.

Oh, and the reason they are called dumpling meatballs, is because they taste like the inside of the steamed dumplings you get at Chinese restaurants. Yum.

And, they are grain free and dairy free. And have so many healing ingredients. Win-win for me.

For another great healthy meatball recipe, try my Paleo Cheese-Stuffed Meatballs.

dumpling meatballsdumpling meatballs

Here are some of the great healing ingredients in these dumpling meatballs:

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around. In China, mushrooms have been used for many years as part of a natural cancer treatment. They are one of the best immune-boosting foods around. I used dried shiitakes in this recipe. Shiitakes are probably the variety of mushroom that I use most. I love the way they taste and they help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In Asia, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process.

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

Many of my friends used to stay away from shrimp because they were afraid that eating them raised cholesterol levels. Now, research shows that shrimp actually can lower triglycerides because they are rich in Omega-3s. And, they are high in protein and low in calories, so really, they are a pretty good thing. In Chinese medicine, shrimp are actually recommended as a food to promote longevity because they nourish the kidneys, and in Chinese medicine, the kidneys are the key to life. Shrimp are great to boost libido, lessen some lower back pain and weakness, and they can help new moms with lactation.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

dumpling meatballs

Dumpling Meatballs
Author: 
Recipe type: meatballs, Asian, Chinese, paleo, whole30
Cuisine: recipe adapted from: Nom Nom Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These meatballs taste like the insides of Chinese dumplings! And there's a bunch of healing ingredients in them!
Ingredients
  • ¼ oz dried shiitake mushrooms, rehydrated in water for about 30 mins, then stems discarded and caps finely chopped
  • ½ lb cleaned raw shrimp, finely chopped
  • 1 lb ground pork
  • 3 scallions, thinly sliced
  • 1-1/2 Tbs chopped fresh cilantro leaves
  • 1 Tbs coconut aminos (or substitute liquid aminos or soy sauce)
  • sea salt and black pepper, to taste
  • 1 tsp fish sauce
  • ¼ tsp toasted sesame oil
  • 1 tsp lemon grass paste (I used a lemongrass paste with chili sauce, so option here to mix in some spicy hot sauce or chili peppers)
Instructions
  1. Preheat your oven to 400°F.
  2. Line a large baking tray with parchment paper.
  3. Mix all ingredients in a large bowl, and smush it all up with your hands.
  4. Form the mixture into largish balls (I made 15 balls).
  5. Place the balls onto the lined baking tray and bake until cooked through, about 15 minutes.
  6. Eat with pasta or on top of salad, or my favorite way -- on top of a big bowl of steamed fresh greens.
  7. Enjoy!

dumpling meatballs

Sheet Pan Chicken Fajitas

sheet pan chicken fajitas

Sheet Pan dinners are all the rage. They are like last year’s kale recipes. Remember when every recipe seemed to have kale in it? Everything has it’s time, and for one pan, oven-baked dinners, that time is now. And nobody is happier than I am! I mean, really, what’s better than putting everything on a single tray, plopping it in the oven, and ending up with a flavorful, well-seasoned, spiced-up, healthy dinner? Nothing. Well, at least that’s how I feel now… I can’t wait to see what the next “in” thing is. So, if you want to jump on the sheet pan dinner bandwagon, you have to try these sheet pan chicken fajitas.

I love Mexican food. But, I try not to go out to eat it too much. It’s dangerous! All those chips… and margaritas… ugh… I have little self-control when it comes to this kind of deliciousness…

So, I healthy things up and make my Mexican meals at home. I used grain-free almond tortillas to wrap up these sheet pan chicken fajitas. And I added turmeric to the spice mix. And lots of scallions. Yup, this is not only delicious, but it’s healing too!

It’s funny, when I was younger I think my recipes were more complicated than they are now.  I guess I got wiser as I got older. This dinner is so easy, yet it tastes as good as my fancy-schmancy Mexican recipes. As a matter of fact, I just told my daughter that she needs to try this one out when she’s cooking at her college house.  Of course, if I was the one cooking at college, I’d be adding some margaritas to the dinner…

For another great sheet pan recipe, try my Roasted Salmon Sheet Pan Dinner.

sheet pan chicken fajitassheet pan chicken fajitas

Here are some of the healing ingredients in these awesome sheet pan chicken fajitas:

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

sheet pan chicken fajitas

Sheet Pan Chicken Fajitas
Author: 
Recipe type: chicken, one-pan meal, baked, simple
Cuisine: Mexican, dinner, paleo, whole30, grain free, dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is the easiest, most delicious Mexican dinner you can make. It's awesome -- better than at your favorite restaurant! And, it's all made on one pan in the oven!
Ingredients
  • 8 boneless skinless chicken thighs (preferably organic), cut into bite-size pieces
  • sea salt and black pepper
  • 1 Tbs extra-virgin olive oil
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 4 scallions, sliced into thirds
  • 2 bell peppers, sliced (any color)
  • grain-free wraps, for serving (or any kind of wraps or tortillas that make you happy)
  • 1 avocado, sliced, for serving
  • ½ cup coconut yogurt mixed with the juice of 1 lime and a sprinkle of sea salt, for serving
  • hot sauce or salsa, for serving
Instructions
  1. Preheat your oven to 400°F.
  2. Line a sheet pan with parchment paper.
  3. Spread chicken out on the pan.
  4. Add the oil and spices to the chicken and toss well.
  5. Add the bell peppers and scallions and toss again.
  6. Bake in the oven for about 25 minutes, or until the chicken is cooked through.
  7. Heat the wraps/tortillas if you like. (I hold mine in a tongs over my gas burner, and char them a bit.)
  8. Remove tray from oven and set it on a trivet or dish cloth on the table. Yup, serve it right in the cooking pan.
  9. Serve the wraps/tortillas alongside and let people make their own.
  10. Serve with avocado, salsa, hot sauce, coconut crema, or whatever makes you smile.
  11. Enjoy!

sheet pan chicken fajitas

Healthy Sweet Potato Salad

                           Sweet potatoes will help get your digestion running smoothly!
healthy sweet potato salad

I love potatoes of any kind. You can prepare them any way and I will love them. That’s why it’s so important that I make my tubers healthy. I mean, if I’m going to eat the whole bowl, I’d much rather it be a healing dish than a mess of fried or mayonnaise-y potatoes. This healthy sweet potato salad is perfect. It’s delicious and it’s healing… even if you eat more than you should…

Lately, I’ve been swapping out traditional potatoes for sweet potatoes in every recipe that I can. When I was a kid, my favorite thing to order in a diner was french fries with gravy. OMG… just thinking about it makes me both smile and cringe at the same time. The other day when I was at lunch by the beach, I ordered sweet potato fries, rationalizing that this was somehow healthier than ordinary fries. Bahahaha — it’s amazing the rationalizations you can talk yourself into — this was so unhealthy and the second I was done eating, I was sorry I ate it.

So, back to this awesome recipe for healthy sweet potato salad. This is perfect.

And NO MAYONNAISE — the creamy dressing is made with parsnips!!!

And you still feel good after you eat it. It’s got sweet potatoes and dill and some crunchy radishes. Really, it’s clean tasting and creamy at the same time. It’s the perfect side dish for everything you make this summer.

I served this beautiful, colorful salad with fish one night and then on top of a crisp green salad on the second night. Both were just perfect!

Also, you should try my simple recipe for Vegan Potato Salad.

healthy sweet potato saladhealthy sweet potato salad

Here are some of the awesome healing ingredients in this healthy sweet potato salad recipe:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Parsnips will help you knock a cold out of your system. So if you have a common cold with headaches, muscle aches, and a stuffy nose, try eating parsnips. They can also help ease arthritic pain.

Dill is considered a chemoprotective in that it can help neutralize some carcinogens. It also helps fight bacteria in the body.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Radishes are good for your tissues, blood vessels, teeth and bones. They also can help regulate your blood pressure and can ease the symptoms of asthma and other respiratory ailments. In this sweet potato salad, they also add a good amount of crunch and peppery bite.

healthy sweet potato salad

Healthy Sweet Potato Salad
Author: 
Recipe type: salad, side dish
Cuisine: paleo, healthy, sweet potatoes, vegetables, vegan, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This healthy potato salad is so colorful and so flavorful, you'll love it even more than your favorite mayonnaise-y dish!
Ingredients
  • 1 lb sweet potatoes (I used a mixture of orange, white, and purple ones), unpeeled, cut into ½-in. pieces
  • 1 Tbs extra-virgin olive oil
  • 2 parsnips, peeled, cut into 1-in. pieces
  • 1 cup vegetable broth
  • pinch of sea salt
  • 1 Tbs fresh dill, chopped
  • 2 radishes, sliced
  • 2 scallions, sliced
Instructions
  1. Preheat the oven to 400°F convection setting, or 425°F regular bake setting.
  2. Line a baking sheet with parchment paper.
  3. Toss the potatoes with the oil and spread them out on the baking sheet.
  4. Sprinkle with sea salt.
  5. Roast the potatoes in the oven for about 15 - 20 minutes or until they are cooked through.
  6. Meanwhile, put the parsnips, vegetable broth and a pinch of sea salt into a medium saucepan.
  7. Place over medium heat and bring to a boil.
  8. Reduce heat and simmer until the parsnips are soft, about 20 minutes.
  9. Pour the parsnip mixture into a blender. Cover the blender with a clean dish towel and hold that towel tight over the top while you blend until smooth. NOTE: the towel will allow steam to escape so you can prevent the top blowing off and burning you!
  10. In a large bowl, mix together the roasted sweet potatoes, radishes and scallions. Pour in the parsnip dressing and gently stir to combine.
  11. Add the dill, and serve.
  12. Enjoy!

healthy sweet potato salad

Simple Poached Salmon With Yogurt Sauce

This simple poached salmon with yogurt sauce will keep you healthy inside and out…

simple poached salmon with yogurt sauce

I don’t think I’ve poached salmon since I was in cooking school. I don’t really know why I don’t do it more often though, because this salmon is awesome. It’s perfect if you are serving a crowd and it’s an easy dish to make ahead and serve cold or at room temperature. This simple poached salmon with yogurt sauce really is just that: simple.

What’s better than a dish that is made for leftovers? The salmon that’s leftover here makes the best cold salmon salad. And it makes a terrific filling for omelets. Oh, and topping a salad with some big chunks of this moist salmon and then using the yogurt sauce as a dressing… well, just… yum!

I made this a few weeks ago when I was asked to bring a main course to a family gathering. Honestly, I usually use those kinds of opportunities to experiment with new recipes (which some people are happy about and some people are just plain scared about), but on this particular day, I just didn’t feel like cooking. And I’ve learned the hard way that if I don’t feel like cooking but I cook anyway, any first-time-experimental-recipe invariably comes out pretty bad. So, I figured I’d do something simple. Something mainstream. Something everyone would love, and nobody would be fearful of.

Oh, did I mention that I used my leftover simple poached salmon with yogurt sauce to make tacos the next day…?

And, the yogurt sauce is non-dairy!

I tell a lot of my clients to add wild salmon to their diet to increase their athletic performance — this fish can help reduce aches and pains in your muscles and joints, and it’s a good source of iron.

If you want to try another great salmon recipe, try my recipe for Blood Orange Salmon With Turnip Noodles.

simple poached salmon with yogurt saucesimple poached salmon with yogurt sauce

Here are some of the awesome healing ingredients in this simple poached salmon with yogurt sauce recipe:

Salmon is the perfect food to nourish the blood and the yin. It’s especially great for women because it raises fertility levels by promoting a healthy endometrial lining. Salmon is also great for anyone who is in need of additional iron. Be sure to buy wild salmon because the levels of mercury are lower than in farmed salmon. This beautiful fish also contains large amounts of omega-3 fatty acids, making it a good food source to combat breast cancer, Alzheimer’s, asthma, depression and diabetes. Lately there’s also been a lot of evidence that salmon is great at reducing intestinal inflammation and that it’s also good for your joints and muscles.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial agent. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I used a full-fat coconut yogurt for the sauce to accompany this salmon.

Dill is considered a chemoprotective in that it can help neutralize some carcinogens. It also helps fight bacteria in the body.

simple poached salmon with yogurt sauce

Simple Poached Salmon With Yogurt Sauce
Author: 
Recipe type: simple, paleo, whole30
Cuisine: seafood, fish, salmon
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This is a classic recipe. Anyone you serve it to will love it and the leftovers make awesome tacos...
Ingredients
  • 4 lb salmon fillet, cut in half
  • ¼ cup white vinegar
  • 4 scallions, cut into 3 or 4 pieces (leave the roots on)
  • 1 lemon, cut in half
  • 2 carrots, cut into thick slices
  • 1 tsp sea salt
  • 10 grinds black pepper
  • For the sauce:
  • 1 cup full-fat plain coconut yogurt
  • ⅓ cup healthy mayonnaise (I used Fabannaise)
  • ¼ cup chopped fresh dill
  • sea salt and black pepper, to taste
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
Instructions
  1. Place the salmon in a large pot and cover it will water.
  2. Add the vinegar and scallions to the pot.
  3. Squeeze the lemon halves into the pot and then toss in the lemons halves themselves.
  4. Add salt and pepper.
  5. Bring to a boil, then immediately reduce the heat to a low simmer.
  6. Simmer about 10 minutes, or just until the salmon is cooked (if you start to see the white fat congealing on the fish, it's a bit past done... so watch carefully)
  7. Using two large spatulas, carefully remove the fish to a platter. You can throw away the lemons and scallions, but if you like carrots, serve them strewn around the salmon.
  8. Make the sauce: Stir together all ingredients.
  9. Break up the salmon a bit on the platter and serve with the sauce.

simple poached salmon with yogurt sauce

Simple Fresh Vegetable Soup

This soup has lots of garlic and scallions to keep your immune system strong!
simple fresh vegetable soup

This soup is dedicated to all of my over-40-women-friends… those of you who want all that you deserve: inner health, outer beauty, youthful insides and outsides, a healthy immune system, balanced hormones, weight loss, radiant skin… I know, it sounds like a tall order, but this soup really does have ingredients to heal you inside and out and make you feel and look younger. It’s not magic. Well, actually, it kind of is a little like magic… This simple fresh vegetable soup is the complete package for every woman over 40.

And, it’s really easy to make, so it won’t mess with your work schedule or your busy life.

And, it can be made with whatever fresh veggies you have in your fridge.

And, the base is made with packaged broth.

And, you can just put the whole pot in your fridge and eat it all week long.

One of the things that I tell my clients is that if you make a big pot of healthy soup at the beginning of the week, you will have no reason to grab unhealthy snacks when you come home famished.

OMG, I sound like a commercial for soup! Haha… I’m not selling this soup — I promise —  but I do love it!

Okay, back to this simple fresh vegetable soup. This is so good. The veggies are cooked perfectly — you know what I mean — not mushy but not too crunchy. And the garlic infuses the broth so it has just the right amount of flavor. And there are some non-traditional vegetable soup ingredients like capers and chipotles so that you really feel like a gourmet when you try it.

I topped my soup with some vegan Parmesan, but feel free to use some croutons (preferably grain-free), or some crumbled crackers.

Right about now, I’m getting really sad that there’s no more soup left in my pot…

If you are looking for another easy soup recipe, try my Slow Cooker Vegan Split Pea Soup.

simple fresh vegetable soupsimple fresh vegetable soup

Here are some of the awesome healing ingredients in this simple fresh vegetable soup:

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around.1 However, I was taught to stay away from the plain white button shrooms that are so readily available. Recently, however, I learned that I was doing myself a disservice by avoiding these mushrooms. It turns out, if you make sure they are organic, there are lots of benefits in button mushrooms! They are detoxifying, can help get rid of phlegm, ease diarrhea, are good for circulation, and new research has shown that if you eat them often enough, they can reduce cancer cells in the body.

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Capers, although small in size, are a big source of anti-oxidants, and they actually can make you feel better emotionally because they activate the “happiness” center of your brain.

simple fresh vegetable soup

Simple Fresh Vegetable Soup
Author: 
Recipe type: soup, paleo, whole30, vegan, vegetarian, simple
Cuisine: American, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is the easiest veggie soup recipe, yet it tastes gourmet! It makes the perfect leftovers all week long!
Ingredients
  • 1 qt vegetable broth
  • 6 garlic cloves, smashed
  • 4 scallions, sliced (including the root end)
  • 1 green bell pepper, diced
  • 1 14.5 oz can diced tomatoes
  • 2 carrots, peeled and sliced
  • 2 celery ribs, chopped
  • 1 med zucchini, diced
  • 1 head broccoli, crowns cut into florets, stems sliced
  • 8 oz white button mushrooms, chopped
  • ¼ lb sun-dried tomatoes, rehydrated in some hot water, sliced
  • ½ cup fresh parsley, roughly chopped
  • sea salt and black pepper
  • ½ tsp dried hot red pepper flakes
  • 1 tsp chipotle pepper with adobo (either just use the sauce or mince the peppers)
  • 3 tsp capers, drained
  • vegan Parmesan cheese shreds, for garnish (optional)
Instructions
  1. Pour the broth and tomatoes into a large pot. Bring to a simmer.
  2. Add the garlic, bell peppers, carrots, celery, and broccoli.
  3. Simmer 5 mins.
  4. Now add the rest of the ingredients. Stir and cook 20 minutes, or until the veggies are cooked al dente.
  5. Ladle into bowls and top with Parmesan.
  6. Enjoy!

simple fresh vegetable soup

Slow Cooker Vegan Split Pea Soup

Green peas are good to keep you digestive system working properly… so, if hormones or menopause has been making you feel a little “sluggish”, this is a great dish for you!

slow cooker vegan split pea soup

I remember many years ago when all of these awesome soup spots opened up in Manhattan, and I thought it was the greatest idea ever! I used to go and get a different soup every day. Steve used to go and get the same 2 soups: split pea or black bean. There I was, ordering mulligatawny soup or borscht or spicy gumbo and I loved it, but no one was happier than Steve with his steaming bowl of split pea soup. My recipe for Slow Cooker Vegan Split Pea Soup is an homage to those quieter, gentler, less complicated days.

I admit, I am not a slow cooker aficionado. So, rather than experiment, this time I went the simpler route and looked to one of my favorite blogs for guidance. The credit for the original awesome recipe for this soup goes to The Kitchn.

In the past when I’ve made split pea soup — and I’ve many many variations — I’ve encountered a Three-Little-Bears type of situation. Oftentimes, my soup ends up too creamy. Or too chunky. But this recipe for slow cooker vegan split pea soup in just right.

What’s better than having a big pot of delicious soup in your fridge? Nothing.

This soup makes awesome leftovers.

It’s the perfect winter, comforting food.

And, it will heal what ails you.

Oh, and I’m certain it will make you smile.

And, one more thing — it’s sooooooooooo easy!

If you are looking for another great soup to try, take a look at my recipe for Slow Cooker Vegetarian Minestrone Soup.

slow cooker vegan split pea soupslow cooker vegan split pea soup

Here are some of the healing ingredients in this slow cooker vegan split pea soup:

Green peas are good for the digestion, especially if you are feeling constipated. In the olden days, people used to drink pea juice with their meals to avoid indigestion.

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Turmeric is also a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

slow cooker vegan split pea soup

Slow Cooker Vegan Split Pea Soup
Author: 
Recipe type: slow cooker, soup, vegan, paleo, whole30, comfort food
Cuisine: recipe adapted from: The Kitchn
 
This is an easy dump and cook soup -- just dump the ingredients in the slow cooker and you are good to go! This is so warming, healing, and delicious!
Ingredients
  • For soup:
  • 1 lb organic dried green split peas (you can buy them here)
  • 1 med onion, chopped
  • 4 scallions, cut off a 2-inch portion of the root end and then sliced the remaining stalks thinly; add all to the soup -- including the root!
  • 5 garlic cloves, smashed
  • 3 celery stalks, sliced
  • 6 cups water
  • 2 bay leaves
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 20 grinds of black pepper
  • 1 Tbs extra-virgin olive oil
  • For croutons:
  • 4 slices grain-free bread, toasted and rubbed with one raw garlic clove, then cut into cubes
Instructions
  1. Put all soup ingredients into slow cooker.
  2. Cook on high heat for 5-1/2 hours.
  3. Remove bay leaves and scallion roots.
  4. Ladle into bowls and top with croutons, if desired.
  5. Enjoy!

slow cooker vegan split pea soup

Butternut Squash Sausage Frittata

Butternut squash can help reduce inflammation in the body… so if you are suffering from achy joints, here’s your excuse to eat more of this awesome fall wonder! Some of my best menopause-friendly recipes are made with butternut squash… it’s amazing!

butternut squash sausage frittata

Breakfast for dinner is one of my favorite meals. Truth be told, I love dinner for breakfast too… But, this butternut squash sausage frittata is definitely breakfast food that’s awesome for dinner. Hmmm, now that I think about it, it’s also dinner food that’s great for breakfast… yikes, what the heck am I talking about?

Anyway, the other night my family requested bagels and lots of bagel-accessories for dinner. Anyone who knows me knows that the only bagels I have in my house are grain-free bagels. Let me assure you that grain-free bagels are not what my family was requesting. So, I went around the corner, bought fresh-out-of-the-oven whole-grain everything bagels. These things were as big as my head. And they smelled so good. I just knew if I ate them I’d regret it later, so I bought extra lox for myself and I came home and made this frittata. And it was so good!

I filled this casserole-y, egg-y dish with breakfast sausages, bacon, butternut squash, spinach, vegan cheese, peppers, and scallions. This was such a treat for me. Better than bagels. And nowadays it’s easy to find bacon and sausage that are organic and nitrate-free, so I’m a happy camper.

Did I mention that fall is my favorite season?  Yeah, I know that thought is really a disconnect, not really a smooth segue at all. But butternut squash is everywhere this season! So, I put a lot of it in this butternut squash sausage frittata…

For another eggs-in-the-oven type of dish, try my Baked Eggs With Sausage And Kale.

butternut squash sausage frittata

Here are some of the awesome healing ingredients in this butternut squash sausage frittata:

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy. I used pork bacon and sausage in this recipe, but I’ve made it before using vegan substitutes and it tastes awesome that way too… so whatever makes you happy…

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

butternut squash sausage frittata

Butternut Squash & Sausage Frittata
Author: 
Recipe type: breakfast, casserole, eggs
Cuisine: paleo, whole30
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This frittata is perfect for breakfast, lunch, or dinner. And, it can be made in advance! I've made it with lots of meat and I've made it vegan... the choice is yours!
Ingredients
  • ½ lb bacon (use pork, turkey, or vegan), sliced and cooked until done
  • 6 breakfast sausage patties (use pork, turkey, or vegan), cooked and chopped
  • 1 Tbs extra-virgin olive oil
  • 1 red bell pepper, chopped
  • 3 scallions, sliced
  • ½ lb butternut squash, cut into small dice
  • 1 cup chopped fresh spinach leaves
  • sea salt and black pepper, to taste
  • 10 eggs, beaten
  • 4 slices cheese (I used vegan American cheese), diced
Instructions
  1. Preheat your oven to 370°F.
  2. Heat oil in a large saute pan over medium heat.
  3. Add the bell pepper, scallion, and squash to the pan. Season with salt and pepper.
  4. Cook, stirring often, until the butternut squash is just tender, about 10 minutes.
  5. Add the spinach, and stir until it starts to wilt.
  6. Pour the contents of the pan into a large bowl.
  7. Let cool a few minutes.
  8. Stir in the eggs and cheese.
  9. Pour the mixture into a greased casserole dish (I used a 9-inch round glass dish).
  10. Bake until a knife inserted in the center comes out clean, about 55 minutes.
  11. Cut into 6 or 8 pieces.
  12. Enjoy!

butternut squash sausage frittata