Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!
Name: Gina Fontana
Job description: Food Photographer, Food Blogger, Published Author, Certified Health Coach
Favorite dish to serve at a dinner party: Caramelized Peach + Red Onion Pizza with Arugula and Almond Ricotta.
Favorite skin food ingredient and why: I love aloe vera for its moisturizing and anti-inflammatory effects.
Must-have cookbook: The Vegetarian Flavor Bible
Three kitchen supplies you can’t live without: Vitamix food processor and blender, sharp kitchen knives and a KitchenAid stand mixer.
Three things you always keep in your refrigerator: Oat milk, avocado, plant-based/vegan butter
Go-to quick, healthy meal: Buttered chickpea noodles with peas and cashew parmesan cheese.
Favorite healthy treat: Apple with nut or seed butter.
Skincare mantra: As I’ve entered my mid-30’s I’ve started adding a collagen moisturizer to my routine.
Eat this recipe for: Dinner
Recipe: Butternut Squash Gnocchi
1 medium butternut squash, (peeled and cut into 2" pieces- about 21⁄2 cups)
1 large russet potato, (peeled and cut into 2" pieces- about 11⁄2 cups)
2 cups gluten-free flour, (I used Bob's Redmill 1:1 baking flour or use cassava flour for grain-free!) 1.5 tsp salt, (divided)
1/2 tsp pepper
2 tbsp minced garlic
2-3 tbsp olive oil
1/2 cup vegan parmesan cheese
Browned Butter Sage Sauce:
4 tbsp vegan butter
1/2 tsp red pepper flakes
6-7 fresh sage leaves, plus more for garnishing (if desired)
Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with 1⁄2 teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes. Remove from oven and let cool.
**NOTE: Alternatively, to save a little time, you can use frozen butternut squash, but I do recommend fresh.
Attach KitchenAid® metal food grinder attachment with fine grinding plate to stand mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind squash, potato and garlic. Remove food grinder and attach flat beater and mixer bowl to mixer. Add 1⁄4 cup vegan parmesan cheese and remaining salt to squash-potato mixture. Turn to stir speed and gradually add flour, 1⁄4 cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if dough is sticky.
**NOTE: If you don't have a KitchenAid mixer or metal food grinder, you can still make this recipe using a hand blender. Turn dough onto a lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a 1⁄2-inch thick rope. Cut the rope into 1-inch pieces. Transfer to parchment-lined baking sheet and repeat with remaining dough.
Cover and let rest in refrigerator 45 minutes- 1 hour (optional).
Bring large pot of salted water to a boil over high heat. Cook gnocchi in batches for 5-7 minutes. Stir occasionally to keep gnocchi from sticking to the bottom of the pan. Gnocchi is cooked when it floats to the surface.
Remove the gnocchi with a slotted spoon, drain in a colander, and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 2 batches.
Browned Butter Sage Sauce:
Melt butter in large skillet over medium heat until bubbly. Add red pepper flakes and sage. Cook until butter begins to turn golden, 3 to 5 minutes.
Add cooked gnocchi to skillet and toss. Season with sea salt and black pepper, if desired. Continue to cook the gnocchi, tossing occasionally until all the butter is soaked up and the gnocchi is nice and crispy on the outside.
Serve immediately with fresh sage leaves and remaining vegan Parmesan cheese.