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I used my favorite Banza Pasta pasta to get a little extra protein. Both were equally delicious 😋 Ingredients: -1 box Banza Pasta penne (al dente) -1 garlic clove, finely chopped -1/2 cup whole grain breadcrumbs -1/2 cup quick oats -1/2 cup Bake for 20-30 minutes, check on them around 20 minutes and make sure pasta isn’t getting crunchy.

-Sweet potatoes, peeled and chopped into 1/4 inch thick fries (2 extra large or 4 medium) -Extra virgin Olive oil, to toss fries in -1/4 cup Toss Sweet potato fries in olive oil – just enough to lightly coat- do not saturate them. Transfer sweet potato fries to a bowl and toss in flaxseed meal and paprika. Line cookie sheet with tinfoil and spray with a nonstick spray (this makes for easy clean up! ).

-2-3 cloves minced garlic -low sodium chicken stock -2 packs of precut squash, rutabaga and carrot – you can find these in the produce section at most grocery stores -red onion, diced -1 sweet potato, skinned and chopped -1 apple, skinned and chopped -1 red bell pepper -2 chopped scallions -1 frozen organic bag of corn -1 bunch red kale, chopped -1 can low sodium cannelloni beans drained and rinsed -cloves & rosemary -dash of soy sauce for umami -pork bones Sauté pork bones in Evoo, rosemary,  minced garlic. Add in sweet potato, apple, red pepper, scallions, corn, kale, cannelini beans, cloves, rosemary, soy sauce and let simmer for a few hours.

I made a sweet dish & a savory dish. pan 1/2 way up with water and place squash halves with insides face down. Let cool, then scoop out insides of squash and put in a bowl, making sure to drain out any extra water. Add cheese, olive oil, and black pepper and mix into bowl with squash.