I’m passionate about food. In particular, I am passionate about real food. I always make it a goal to eat as clean as possible and have learned over time that fueling my workouts with real food helps me preform better and recover quicker. We are all busy people with a lot going on. It would be nice to have all the time in the world to piece together a made from scratch, nutritious meal three times a day but that just isn’t going to happen. With that being said, it has always been my goal to find and/or create good for you recipes that are simple to put together and full of nutrition. More importantly, I strive to share what I find and create so that others can live a well balanced, healthy life!
Creamy Butternut Squash Dip with Homemade Spelt Tortilla Chips
adapted from Natural Awakenings Magazine
This recipe is a great alternative to the plethora of pre made dips you might find at your local grocery store. It is creamy, light, and full of vitamin A. Did you know vitamin A helps you fight infection and is considered an immunity booster? Everyone wants to be at the top of their game when race day arrives and there is nothing worse than being ill when you’re racing. All that training down the drain!
- 3 packages thawed (frozen) butternut squash or 1 whole butternut squash (frozen is easier!)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tsp maple syrup
- pinch of salt, pepper, ginger, thyme, and rosemary (amount is up to you…I honestly used just a couple pinches of each).
- If using whole squash…peel, remove seeds, and cut into 1 inch cubes (if using frozen, this is already done for you!)
- Place cubes into a medium sized sauce pan and pour enough water in so that the squash is completely covered.
- Bring water to a boil, then reduce to simmer and cover. Let simmer for about 9 minutes or until squash is tender.
- Remove squash from heat, drain water, and then place into food processor. Add olive oil, maple syrup, and all spices.
- Let the processor do its thing for about 20 seconds. Blend until smooth.
I like to serve this dip with “homemade” spelt tortillas chips. Spelt is awesome for athletes because it is easily digestible, meaning it settles in your tummy fairly quickly and won’t give you trouble during a run, ride, swim or whatever it is you are doing. Also, it contains a decent amount of protein (around 21% in a four ounce serving!) along with manganese, fiber, B vitamins, and magnesium.
To make these, all you need to do is get 4 spelt tortillas, slice into eighths with a pizza cutter, spray with olive oil, and sprinkle with a bit of salt and pepper. Bake in a 350 oven for 5 min. If spelt isn’t your thing, whole wheat tortillas should work just as well.
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