Kabocha Squash & Chickpea Curry with Coconut and Lime

This is a bowl of comfort — warm, creamy, and just the right amount of spice. The chickpeas make it hearty enough for a full meal, and the coconut milk with lime gives it that perfect balance of rich and fresh.

Ingredients:

2 tsp avocado oil
1 small white onion, diced (about 1 cup)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp red curry paste
1 red or green bell pepper, seeded and roughly chopped
1 heaping cup peeled and chopped carrot (about 2 carrots)
4–5 cups peeled and cubed kabocha squash (about 1 small squash/Note below about prepping)
1 can (14 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat or light coconut milk
1 cup vegetable broth or water
1 tbsp maple syrup
1 tbsp soy sauce or gluten-free tamari
1–2 tbsp lime juice (to taste)
1 tbsp white miso paste (optional)

Instructions:

Prepare your squash and veggies first.

🌿 Whole Body Tip: How to Tame Your Kabocha

Kabocha squash can feel like a small boulder when you first pick it up — its skin is thick, but that’s what locks in all that sweet, creamy goodness inside. To make it easier to cut, pierce the skin a few times with a sharp knife and microwave it for 2–3 minutes, or place it in a 350°F oven for about 10 minutes to soften slightly. Let it cool just a bit, then slice through carefully with a sturdy knife.

Warm oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté for 5–6 minutes until soft and fragrant.

Add curry paste, carrot, and bell pepper, and stir well to coat the veggies. Cook for another 2–3 minutes.

Add the squash, chickpeas, coconut milk, broth, maple syrup, soy sauce, and miso (if using). Bring to a low simmer, cover, and cook for 10 minutes, stirring occasionally.

Remove the lid and simmer uncovered for another 5–10 minutes, until the squash is tender and the curry thickens slightly.

Finish with fresh lime juice and taste to adjust seasonings.

Serve warm over brown rice, quinoa, or solo topped with cilantro and chopped cashews or peanuts.

Pro Tip: For a little heat, add a minced chili or a pinch of red pepper flakes when you stir in the coconut milk.

Overnight Oats

For a quick AM breakfast or “on the go” breakfast, add ingredients the night before in a 8 oz glass jar w/ lid or container and refrigerate. In the AM you will have breakfast or a snack ready to go.

Here is my personal favorite.

Ingredients

• 1/ 2 cup raw oats (quick, regular, or mixed)

• 1 cup unsweetened almond milk

• 1 tablespoon chia seeds

• 1/8 tsp hemps hearts ( optional)

• 1/4 tsp of vanilla extract

• 1 tsp maple syrup

Add in’s

1/2 diced apple ( 1 tablespoon applesauce), 1 tsp cinnamon, 1 tablespoon chopped pecans

1 tablespoon nut butter, 1 tablespoon of my Chia Seed Jam (pb&j) and fresh berries to top

1 tablespoon protein powder, 1 teaspoon of peanut butter, 1/2 sliced banana, goji berries, top w/ cacao nibs.

Vanilla Cake Bites

Ingredients

• 1 1/4 cups packed pitted medjool dates (measured after pits removed)

• 1 1/4 cups raw walnuts

• 1 cup almond flour (or sub almond meal, but the cake flavor is more pronounced with flour)

• 1/3 cup coconut flour (or sub more almond flour)

• Pinch sea salt

• 2 tsp vanilla extract

• Finely shredded unsweetened coconut (optional)

Instructions

1. Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.

2. To the food processor, add the walnuts, almond flour, coconut flour, and sea salt. Blend until a semi-fine meal. Add dates back in (in bite-sized pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. Make a pliable dough, not a purée.

3. Scoop out 2-Tablespoon amounts using a cookie scooper and roll into balls with hands or release lever on scoop and place directly on a parchment-lined baking sheet. Repeat until all dough is used up.

4. Roll in finely shredded coconut or leave as is.

5. Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month.