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Angela Liddon  Glowing from the inside out with plant-based recipes since 2008. 🥕🥑 Mama of 2. 👫Founder of Oh She Glows blog, cookbooks, iOS/Android apps. Ontario, 🇨🇦

http://ohsheglows.com/2012/09/24/roasted-butternut-squash-with-kale-and-almond-pecan-parmesan/

I was being nice this time and gave Eric the bigger salad...
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JUST KIDDING 🤣
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You can find this easy nut-free taco salad recipe in my app (available on iOS and 'droid). The taco crumble is an incredible mix of roasted/salted pepitas, sundried tomatoes, garlic, chili powder, etc. 👌makes for a great salad topping, especially paired with my creamy hummus dressing and all the fixins' 🥑🍅🥒

Here's a fun way to use Roasted Butternut Squash w/ Pecan Parm leftovers! Warm them up and topple over a big salad. Adding a cozy heated-up component to a salad is a good way to transition them into fall and winter. Stick to the ribs, ya know? 👌And if you're like me and you don't crave salads this time of year, it's an easy way to trick yourself into making them more! I'm all about tricking myself as much as possible 😂🤔
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I whisked together a speedy dressing made with apple cider vinegar, pure maple syrup, olive oil, Dijon mustard, pink salt, and pepper. Just all to taste. So good! .
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Another way to enjoy a hot & cold salad this fall is with my Crowd-Pleasing Tex Mex Casserole (recipe from my first cookbook). Warm it up and add it on a bed of lettuce...then add all kinds of toppings like avocado, salsa, cashew sour cream, green onion, etc. THAT'S HAPPENING TOMORROW with ma leftovers 🤗✅ .
Ps - link to the roasted butternut squash recipe is in my profile 👍

(oops, I deleted my videos by mistake so reposting 🤷🏼‍♀️😆)
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Last weekend I decided it had been TOO LONG since I made my beloved roasted butternut squash dish, complete with almond-pecan parm...and kale...and lots of garlic. Have you made it? Oh me oh my, it’s a show-stealing side I tell ya. (Making all the other dishes give the side-eye, heh. #butternutplease) .
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Here’s a little summary of the comments I received when I served it to the fam:
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Eric: Holy sh*t that’s hot!!! *burns mouth* (he never learns) and then “Butternut squash is so much better than pumpkin” (LOL...so random….I die)
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Adriana, 3 years old: NO THANK YOUUUUUUU, as she skips away with Arlo’s toy in her grasp. Spotted 10 minutes earlier: downing a box of “circle crackers” (sigh)
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Arlo, 1 year old: *screams and beats his hands in protest because he has to wait for the squash to cool* then proceeds to inhale it. He was nice enough to smash the leftover squash into his hair, and even tossed some squash over his shoulder for good luck.
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Me: *screams and beats my hands in protest because I have to wait for it to cool* then eats 2 big servings. 🤣
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*****MAKE-AHEAD TIP*****
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Did you know you can prep this dish a couple days in advance? This is a fun trick for holiday meal prep when sanity is at an all time low (or is that just me). .
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Simply chop the squash (I just said “simply” and “chop squash” in the same sentence...#fail) OR get your paws on some pre-chopped fresh butternut at the grocery store (bless their souls)...and throw it into the casserole dish with your oil, garlic, salt, parsley, etc. Wrap the casserole dish with foil and let it hang out in the fridge for a couple days, if you’re doing that make-ahead thang. Chop the kale (this time I doubled the amount and loved the extra greens!!) and put it in a tiny container or baggie in the fridge, as well as the almond-pecan parmesan. (Pro tip: you can make this “vegan parm” will all kinds of nuts and seeds...this time I used almonds and roasted/salted pepitas...it also works without the nutritional yeast, just in case you don’t have it on hand! I change it up all the time). Put that in the fridge too. Cook when ready

VEGAN CINNAMON ROLLS (with a make-ahead option) 😍😍 just in time for Mother’s Day! If you’ve been following along with my Insta Stories lately, you may have seen the creation of these bad boys. We’re full-out obsessed. Visit the direct link in my profile to snag the full recipe (which is adapted from my beloved Pumpkin Pie Cinnamon Roll recipe from waaaaaay back in 2010. It’s been too long!)

These are my go-to vegan chocolate cupcakes 🤗 They're the perfect cupcake for all of your celebration needs, and they never last long at a party (or decked out alongside an Easter spread, maybe?). You won't believe it when you see how much they rise while baking...fluffy cake for days, lol. I top them with a layer of salted buttercream (which I’d like to eat with a spoon all on its own...okay, maybe I do...), and sprinkles because sprinkles are life and festive as ffffffffffff. ✨👯 The full recipe is available on ohsheglows.com (direct link in profile) and it’s also in The Oh She Glows Recipe App.

Ultimate Green Taco Wraps—for #meatlessmonday and #tacotuesday! Get ready to pack a ton of plants into your meal. If you haven't tried my lentil-walnut taco meat, this is a great recipe to give ‘er a go with; it's high in protein 💪, and the taco seasonings and chewy texture create a scrumptious-tasting taco “meat”. Lettuce wraps make this recipe grain-free, but feel free to use tortilla wraps or warm corn shells (love!) to change it up, or you can make this recipe into a big salad, too. Snag the recipe on ohsheglows.com (direct link in profile), and you’ll also find it in the app and book #2. If you try it out (or have tried it out), be sure to leave a comment and let us know how it went! 😎😋

One Bowl Jumbo Chocolate Chunk Cookies—made vegan and gluten-free! Fridays are better with cookies, don’t you think? These just might be my favourite cookies of all time, you guys. I’ve thought long and hard about it, and I’m 93.4% sure. 🤔 Tag a pal below and maybe they’ll make you a batch!? 👯

Next level tip: I love these cookies warm and gooey (duh), but they're also great straight from the freezer or fridge. Try chilling the cookies and making vegan ice cream sandwiches for a fun twist. I’ve also been known to enjoy dipping scoops of chilled cookie dough into melted chocolate for no-bake treats. You can find the recipe on ohsheglows.com (there’s a direct link in my profile), and it’s also in The Oh She Glows Recipe App. I’d love to hear what you think if you try (or have tried) them out! ✨👍🍪😋

Chili Cheese Nachos—made vegan! In my past life, I loved digging into a big ol’ plate of chili cheese nachos from a popular fast food joint. (And I washed it down with a shake, of course.) 😊My version has a decadent-tasting combo of luxurious vegan cheese sauce and smoky lentil and kidney bean chili, and it’s vegan, gluten-free, and soy-free (with a nut-free option to boot.) Nope, I don’t miss the old one a darn bit. 🤗 The full recipe is available in the #osgeveryday cookbook, and psst...you can also find it on @clean.plates and @honest blogs. Let me know if any of you have tried it out!
If you like the video, don’t forget to visit the link in my Insta profile to subscribe to our YouTube channel. That way you’ll never miss out when we share a new one. #osgvideos #ohsheglows

✨Our 6-ingredient Hunky Heartbeet Cabbage Soup is going to make you GLOW! ✨Turn the music up and get groovin’. This borscht-inspired soup is vegan, gluten-free, and soy-free, and it’s jam-packed with feel-good ingredients. The recipe is available on www.ohsheglows.com and in our app. See the link in my Insta profile to subscribe to our re-launched YouTube channel so you never miss a new video! 🎥
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Before I go, I’d like to share a couple reviews from OSG readers just in case you need a bit more convincing to try it out. 😚 Lacey S. writes, “I am Polish, and I make borscht ALL the time. This soup is AMAZING!!! It tastes so much like borscht it’s unreal. A lot quicker to make, and obviously meat free... I’ve given tupperware containers full to all my family. Will absolutely be making this again!” Jen F. writes, “...This soup is incredible and super easy really. I made it while my family was away, just in case as they are not beet lovers, and I almost ate the whole thing, so good! I forced my husband to try it, and despite the cringing look on his face as he tasted it (he HATES beets), he then said, “Oh, wow, that’s pretty good!” I can’t wait to make a double batch this week and freeze half of it…” Thank you for the kind words, Lacey & Jen! Happy cooking, everyone. 💪

I finally got around to sharing our fave 10-minute toddler-friendly pasta recipe on the blog this week! It’s SO EASY for those hectic weeknights when cooking is the last thing you want to do, and it packs in protein, fibre, and healthy fats. I’ve also provided a few ideas on how to change it up (one of my faves is to purée cooked carrot or cauliflower and stir it into the pasta for a nutrient boost). There’s a direct link to the post in my profile, so hop on ova to check it out! 👀😎

(A Couple Cooks takeover, 4/4) Bliss bites are one of the most popular recipes on our website, and they happen to be fully plant-based. We've had many people tell us they make a batch and keep them in their refrigerator or freezer for when they need a sweet treat. Made with oats, coconut oil, PB, maple, and cocoa powder, they're one of my personal favorite recipes that we've made. Ever. Thanks so much for following along with this takeover—it's been a blast! (For the recipe, go to acouplecooks.com and search on "bliss bites".) — @acouplecooks #osgtakeover

(A Couple Cooks takeover, 3/4) Wait, did I already say curry? This one is our absolute FAVE to have for dinner, this time using lentils and a bright green cilantro chutney. With so much flavor going on, people we serve it to can't believe it's totally plant-based. (For a similar recipe, go to acouplecooks.com and search on "lentil curry".) #osgtakeover

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