November's Recipea: Butternut Squash Quesadillas

Here at Peas of Mind, we make it our mission to practice stealth health.  Our number one priority is that your kiddos eat their daily dose of veggies...BUT we want them to also be passionate about food.  That’s why we make fries out of broccoli, pizza with hidden veggies in the crust and nuggets that contain a whole serving of vegetables!  This month we’re practicing stealth health by taking a universally kid loved classic and secretly adding in our favorite fall vegetable.  For November’s recipea we’re making butternut squash quesadillas! This quick and easy to prepare dinner is packed with protein, potassium, vitamin A, vitamin C and calcium and will leave your little ones asking for seconds and thirds!

Butternut Squash Quesadillas:

• 1 small-medium butternut squash peeled and cubed into small squares (if this seems too daunting, many grocery stores now carry pre-cut butternut squash both fresh and frozen varieties)
• 2 Tbsp olive oil
• ¼ cup water
• 1 medium yellow onion, diced
• ½ cup of grated cheddar cheese
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 tsp salt
• 8 small flour tortilla
• 1.5 Tbsp butter (use about 1 tsp to fry each quesadilla)
• ¼ cup chopped cilantro (optional)

Heat olive oil in a large skillet on medium-high.  Add onions and cook until translucent and almost caramelized.  Add butternut squash and sauté until somewhat golden. Add water, cover and let cook for about ten minutes on medium-low.  Uncover butternut squash (the butternut squash should be tender and fully cooked, if not, cook for another 5 minutes). Add salt, chili powder and smoked paprika.  Mash up butternut squash cubes until you get a lumpy mashed potato like quality. Place filling in a large bowl and set aside.  Clean skillet and also set aside.

Lay out 8 tortillas and start building quesadillas.  Add a thick layer of butternut squash filling, a light sprinkle of cheese (just enough to ensure that everything sticks together) and a small sprinkling of cilantro (optional) to one tortilla and use another tortilla to top (as you would a sandwich).  After you’ve built 4 quesadillas, melt 1 tsp of butter on medium-high heat in a skillet and brown each side of the quesadilla (this should take about 3-5 minutes on each side).  Cut quesadilla into triangles and serve with a light sprinkling of cilantro and salsa.

Eating for BEAU-TI-FUL skin this FALL!

If you haven’t noticed already, we LOVE eating seasonally….especially when the season is FALL!  I know, this past June we gushed about summer produce but we take it back autumn inspired dishes are our favorite. 

We also love the harvests of fall because

1. Fall produce is delicious.
2. Fall produce is warming and contains nutrients that keep you healthy during the cold, shorter days of September, October and November.
3. Many of your favorite fall vegetables and fruits are incredible when it comes to keeping your skin looking young, acne-free and fresh!

You heard that right…. your favorite fall foods are incredible for your skin!  Check out the below list of fall fruits and veggies that are guaranteed to make sure your skin glows this autumn.

KALE, BRUSSEL SPROUTS and APPLES are high in vitamin C which is key in the production of collagen which is that key ingredient in many of your expensive beauty products. Collagen is a protein that aids in the growth of blood vessels and cells and helps skin stay firm.  Also, load up your accident prone kiddo with lots of vitamin C as this nutrient is great at helping skin repair itself and can (overtime) dull even the gnarliest scars.

PUMPKIN is the king of fall and the king of skin care.  Pumpkin puree contains crazy high levels of vitamin A, which softens and brightens skin.  Pumpkin is not only for eating this fall, Pumpkin is a fantastic base for a DIY facemask! If you have dry skin mix 2 Tbs with 1 tsp of honey, apply in a circular motion and let dry for about 20 minutes and your skin will feel hydrated and soft.  If you have acne-prone skin substitute honey with apple cider vinegar and follow the same instructions. 

PUMPKIN SEEDS are high in Zinc which protects your cell membranes and promotes the creation of new skin. Zinc also helps the body regulate oil that can lead to blemishes.  Pumpkin seeds are the perfect purse snack as a very small handful will leave you feeling full and satisfied.

BEETS are not only your favorite dirt candy, they also brighten up your skin because they increase oxygen carrying ability in the blood. Next time you make a salad, load it up with freshly roasted beets; your tongue and skin will thank you.

CRANBERRIES AND POMEGRANATE are both loaded with antioxidants and anti-inflammatory nutrients, which can reduce puffiness, acne and even fine lines.  The easiest way to get these benefits is by making a post dinner, pre-bed time cocktail of unsweetened REAL cranberry juice (this means the only ingredient should be cranberries…no sugar, no artificial sugar…just cranberries). Take a small 8 oz water cup and fill it about ¼ of the way with Cranberry or Pomegranate juice and fill the rest with water. Drink this every night (pre-tooth brushing of course) and we swear, you’ll start seeing that Autumnal glow!

Food of the Month - Pumpkin

Here at Peas of Mind we love eating seasonally all year round.  But there's something extra special about eating (and lets not forget smelling and drinking) pumpkin this time of year.  This beautiful vegetable is sweet, grounding and warming and after a long summer of eating salads and fruit, there's nothing as satisfying as digging into pumpkin on the first cold day of fall.

That's why we couldn't think of a better Food of the Month for October then pumpkin!  And let's be clear, we're talking ALL pumpkins: white pumpkins, jack-o-lantern pumpkins, mini pumpkins and even canned pumpkin... they're all edible and all equally delicious and nutritious!

Why a piece of pumpkin a day can keep Doctor Frankenstein away:

• Pumpkin is a fiber powerhouse. So instead of drinking a chalky fiber drink when you're feeling bloated, make a pumpkin pie smoothie (1/2 cup of pumpkin, 1/2 a banana, 1 cup vanilla almond milk, 1/2 tsp of pumpkin pie spice, 1 tbsp honey and 1 cup ice, blend together and enjoy!).   
  
• Pumpkin is full of vitamin C. This important nutrient boosts your immune system and can ward off colds.  A simple way to add some pumpkin to your diet is by swapping out oil in your favorite desserts (brownies, cookies, sweet breads) for pumpkin. You'll cut the fat in half, add some depth of flavor and turn your dessert into a cold fighter! 
• Pumpkins are chalked full of vitamin A.  You can eat 100% of your recommended daily value of Vitamin A in just 1/2 cup of pumpkin.  So when your mom told you that carrots were good for your eyes, she actually should have recommended pumpkin!  Add pumpkin to your favorite soup. Simply cut into cubes (leaving the skin on) and add when the recipe calls for carrots.
  
• Pumpkins are rich in the anti-oxidant, beta-caroten which may help prevent cancer.  Add pumpkin as a side to dinner once a week and you'll be filling your family with cancer fighting goodness. A simple way to cook pumpkin is to cut the pumpkin into wedges (make sure you use a strong, sharp knife). With the skin on, toss cut up pumpkin in a bowl with a drizzle of olive oil, a sprinkle of salt and pepper and a 1/2 tbsp of freshly chopped rosemary. Place on a baking sheet and bake on 350 degrees for about 45 minutes or until the pumpkin is tender. 
• Pumpkin contains catenoids which eliminate free-radicals. This is not only good for your insides, it's good for your outsides as well.  Eating pumpkin will clear up your skin but using pumpkin in a facemask will immediately soften, moisturize and plump up your skin.  Mix 1/3 cup pumpkin, a drizzle of olive oil and honey and sprinkle in about 1 tbsp of crushed almonds. Apply mixture to your face and let sit until it dries.  Remove with a warm washcloth and admire your gourd-eousness!