Parsnip Fries

What You’ll Need:

6 parsnips, sliced

1/2 tablespoon of canola oil

2 clove of garlic, diced

a generous sprinkle of salt

a generous sprinkle of pepper

a generous sprinkle of honey

1/8th teaspoon of ground cinnamon

What To Do:

1. Preheat the oven to 425 degrees and put the parsnip on a baking sheet lined with parchment paper, covered in canola oil.

2. Put all the rest of the ingredients on top of the yellow squash.

4. Bake for  20 minutes, then enjoy

What substitutions did I make with a traditional recipe and why? See alternative to potato and oil instead of butter.

Baked Yellow Squash with Cheese

What You’ll Need:

3 yellow squash, cut into dimes

1/2 tablespoon of canola oil

2 clove of garlic, diced

a generous sprinkle of salt

a generous sprinkle of pepper

a sprinkle of grated manchego cheese

What To Do:

1. Preheat the oven to 450 degrees, and put the squash on a baking sheet lined with parchment paper, covered in canola oil.

2. Put all the rest of the ingredients on top of the yellow squash.

4. Bake for  8 minutes, then enjoy

What substitutions did I make with a traditional recipe and why? See alternative to potato and oil instead of butter.

Pumpkin Lentil Salad

What You’ll Need:

1 small green and yellow pumpkin, semi roasted and cubed

1/2 tablespoon of canola oil

1/2 cup of lentils, dry

2 green onions, diced

1 shallot, diced

1 cube of vegetable stock

What To Do:

1. Put a pot on the stove and heat canola oil on high heat.

2. Add the lentils and stock and stir a few times.

3. Add the green onions and shallot.

4. Stir.

5. Add 2 cups of water then the pumpkin.

6. Cover until the lentils are soft and serve hot or cold, and enjoy 🙂

What substitutions did I make with a traditional recipe and why? See alternative to potato and oil instead of butter.