So here it is friends... the official launch of IntersectionCoaching.com with my new and improved blog! It has been a long time in the making, and I could have never done it without my incredible designer Margot from Pitch Design Union. To give you a bit of an update, I have spent the past few months finalizing my first cookbook Bowls of Love: Paleo Soups for the Seasons. After a lot of ups and downs, the book is finally finished, and you can pre-order by emailing me at firstname.lastname@example.org. Do it. Please? The book will be featured in Melissa and Dallas Hartwig's Whole30 newsletter, George Bryant's Civilized Caveman blog, Emma Frisch's Frisch Kitchen, and many more incredible sites! I am beyond thrilled to share my soup recipes, stories, and bowls with all of you over the holiday season and throughout the cold winter ahead!
In other breaking news, I was sorting dirty laundry last Wednesday at 5:24pm when my phone rang with a 212 number. I put down the laundry, answered the phone, and was greeted by one of the producers of the Today Show saying that I was being considered as a finalist for Joy Bauer's Too Good To Be Healthy Thanksgiving side dish contest. While jumping on the bed like a maniac, I kept complete composure on the phone and answered questions for about 20 minutes. The next day the phone rang again, and it was official... I was chosen! To say this was a dream come true would be the understatement of the century. Ever since Mal and I became friends, we committed to finding a way on the Today Show. The reason could be pathetic or shameful, as it just didn't matter. Lucky me I got a legitimate reason to go on air at 9:33am with Willie Geist, Natalie Morales, Joy Bauer, and my fellow finalists to showcase one of my favorite holiday brussel sprouts recipes.
Wednesday was a dream and a blur, and I could not be more grateful for the opportunity. Joy was as kind and genuine as I had hoped, and I even had the chance to show her a proof copy of Bowls of Love! (BTW she loved it!) You can read the article and watch the clip here. Enjoy the part when Willie and I talk about sewage... talk about classy morning television!
I am now returning to reality, settling into my new website, and cooking a Friday night feast for my fiance. I had an extra butternut squash lying around, so I decided to go a little crazy and try making a primal lasagna. I am serving the lasagna with a baby arugula salad topped with balsamic, pomegranate, avocado, and roasted hazelnuts. Time to kick off the weekend with a nutritious and colorful dinner and soak up a dream week.
Warning: This recipe is primal (rather than paleo) because of the inclusion of dairy. I figured I could switch it up now that my blog isn't called SoooPaleo anymore and because my sweetie loves cheese almost as much as he loves me. I will continue to post paleo recipes as well as a collection of other healthy recipes incorporating real, clean food.
Primal Butternut Squash Lasagna
Serves 6-8, Prep time: 60 min, Cook time: 60 minutes
- 1 large butternut squash
- 1 lb. organic grass-fed ground beef
- 1 large sweet onion, chopped
- 4 cloves garlic, chopped
- 6oz. spinach leaves
- 3-4 cups tomato sauce, divided
- 1 cup organic whole milk ricotta cheese (optional)
- 1/2 cup organic shredded cheese of choice (optional)
- Preheat oven to 400 degrees
- Peel your butternut squash with a standard vegetable peeler
- Slice the squash in thin pieces (about 1/8-1/4 inch) starting at the smaller end until you reach the seeds
- Cut the remaining piece of squash (with the seeds) in half, remove the seeds, and then slice the rest of the squash
- Cook the ground beef over medium heat for 5-10 minutes until no longer pink
- Drain the fat, set the meat aside, and then add the onions and garlic to the pan
- Cook the onions and garlic for about 10 minutes until soft
- Add the spinach leaves and cook for another 1-2 minutes until wilted
- Add all but 3/4 cup of the tomato sauce as well as the ricotta cheese to the mixture (you may omit the cheese if you want this recipe to be paleo)
- Begin to build your lasagna by spreading about 1/4 cup of the reserved tomato sauce on the bottom of the 9x12 dish so nothing sticks
- Add a layer of squash, making sure the pieces do not overlap
- Add 1/3 of the meat mixture
- Repeat steps 10 and 11 until the meat mixture is used up
- Top with a final layer of butternut squash, the remaining tomato sauce that was reserved, and the shredded cheese (if desired)
- Bake for 45-55 minutes until squash is cooked through (you can check by poking through it with a sharp knife)
- Let lasagna rest for at least 10-15 minutes prior to serving (this by far the hardest part!)