Blue Ballet Bread… said three times fast!

Blue Ballet Bread, Bkue Balley Bread, Blu Ball Breed. See! I can’t even spell it three times fast, never mind say it, but it smells so good in my oven that I know I’ll eat it three times as fast! What is this bread I speak, you may ask? Why, it’s my own Yummy Yogini creation using the blue ballet squash I picked up at Avila Farms last week and have yet to use. A farmer there said the squash is sweet and creamy and after a few spoonfuls, I can say it’s a cross between an acorn squash and a butternut squash. So if you can’t find yourself one of these blue ballet guys, substitute with one of those guys instead! 

This squash is very heavy and dense compared to an acorn squash so be prepared to roast it for a bit longer than you normally would so you can scoop everything out later on. Because it has a sweeter taste, I thought it would make for a great bread ingredient, one I can snack on in the morning or have as an after dinner treat later on while I watch my favorite (and only) show at eight o’clock! 

Biggest Loser is on tonight and I’m always inspired to make healthy, unique dishes on those nights so while I watch the tube, I’m not feeling guilty about what’s going into my mouth! Bob and Jillian would be proud, I know. You all know of my “healthy” obsession with squash this season… it’s cheap, easy to make, readily available, has interesting flavors, and because I’ve yet to tire of it! Tonight I’m making Pad Thai, with a catch… of course! Instead of noodles, I’ll be using spaghetti squash as the base, and I can’t wait to see how it pairs with the peanut sauce I’m preparing. Yum! 

In Chicago, Andy and I would have Thai take-out at least three times a week… Thai Classic, Cozy, Penny’s Noodles anyone??!! But there’s no guessing how much sodium and other unnecessary stuff goes into this dish, hence those extra pounds I carried around because of it! Take-out in Chicago is dangerous… unlike here on the Central Coast… no offense…! So I cook more because I want to and because I can be in control of what’s going into where! And this goes for you too! If you are gluten-free and can’t use the whole wheat flour I used below, use almond or coconut or just a gluten-free brand. If you’re a diabetic and can’t use the light brown sugar below, maybe use applesauce or Greek yogurt. Have fun! Experiment! Channel Julia! 

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Blue Ballet Bread- makes one loaf or two miniature loaves 

Ingredients: 

-1 blue ballet squash 

-3/4 cup flour (I used whole wheat)

-1/4 cup light brown sugar 

-1/3 cup almond butter 

-1/2 tsp each nutmeg, cinnamon, allspice

-1/2 tsp baking powder

-2 eggs

-1 orange (zest and juice)

-1/2 lemon 

-2 T honey 

-1/2 cup chopped walnuts 

Directions:

1. Preheat the oven to 400. Cut the squash in half, de-seed and place cut-side down on a baking sheet for 35-40 minutes or until soft. 

  

2. Mix all the dry ingredients and the zest from your orange together in a large bowl. 

   

3. Then add the almond butter and the eggs. 

    

4. Place the mixture in your food processor/mixer and add the squash. Blend until the mixture is very creamy. 

 

5. Fold in the walnuts. 

6. Place the batter into a lightly greased loaf pan for 40 minutes. 

  

7. While the bread is finishing up, add the honey, lemon and orange juice to a sauté pan and heat, stirring well. 

8. Take the bread out, and puncture holes in it using a skewer. Drizzle the honey citrus juice on top and bake for another 5 minutes or until a toothpick comes out clean! Enjoy the Ballet! 

    

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This next dish is Thai inspired because I’m missing my good bud and dedicated student Miranda, who is off in Thailand teaching English to young school kids. We were hanging out almost every weekend up until her departure and our little “friend team” just isn’t the same without her. Also, confessions of a yoga teacher, we love it when some of our students actually become our good friends and we get to watch their practice grow and take flight. It’s very inspiring to watch this process and to know you had a little something to do with it… it makes you better friends. They truly appreciate your teaching and you (or I) truly enjoy their presence day-in and day-out, on the mat and off. So come home Miranda! Just kidding…. I have wander lust that’s all! 

Oh! And Ma! You and Gary will really dig this recipe… promise! 

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Pad “Spaghetti Squash” Thai- serves two

Ingredients:

-1 spaghetti squash 

-4 small bok choy

-4 cloves garlic

-1 cup chopped carrots

-1 bunch scallions

-1 bunch cilantro

-2 limes

-2 T peanut butter

-1/4 cup chicken broth

-1 T soy sauce

-1 T red wine vinegar 

-1 T rice vinegar 

-1 tsp fresh ground chili paste or Sambal

-small handful of peanuts  

Directions:

1. Preheat the oven to 400. Cut the squash in half, de-seed and place cut-side down on a baking sheet for 20 minutes or until soft. 

  

2. Chop up the bok choy, carrots, garlic and scallions. 

 

3. Place the garlic in a lightly sprayed sauté pan for a good minute before adding the other veggies. Cook until the veggies are soft and browning and remove from the heat. 

 

4. In another sauté pan, add the vinegars, soy sauce, chili paste, peanut butter and chicken broth, heating until it is smooth and almost creamy. 

 

5. Scoop out the squash when it cools and add it and everything else (sauce and veggies) to a sauté pan and heat for 5 minutes or so, mixing well. Squirt the juice from half of a lime on top while it’s cooking. 

  

6. Plate the Pad Thai and garnish with some lime wedges, cilantro and scallions. Enjoy!! 

     

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