Cooking with Boost

One night, my family was having squash for dinner. I am not a fan of roasted squash, so I decided to dress it up and came up with this delicious dessert! 1 pumpkin slice,  pre-roasted 1 1/2 cups yogurt 1 1/2 tablespoons maple syrup 1 cup bananas, sautéed 1 cup pecans Scoop the pumpkin pulp off the skin, and place in a bowl. Add yogurt, maple syrup, and bananas. Mix until thoroughly combined. Top with pecans, and serve!

Butternut Squash Mac and Cheese With school starting again, I made this delectable Mac and Cheese for lunch. Ingredients 1 bag gluten-free fusilli pasta 2 cups grated cheddar cheese 2 cups butternut squash puree 3/4 cup parmesan cheese Almond flour to top Preheat the oven to 400 degrees Fahrenheit.  Boil the pasta, drain, and saute with cheddar cheese in a buttered pan, until cheese is melted. Place in a baking dish. Pour butternut squash on top, and mix. Top with almond flour and Parmesan, and bake for 30 minutes. Serve and enjoy!

 Hello, this is Boost. Over this summer, I have been making salads a lot. After experimenting, I found three salads I really  enjoy. I'd like to share them with you!  Beet, Rice, and Feta Salad Four beets, of any color 3 cups of water 1 1/2 cups of rice 1 cup of feta cheese 5 cups of fresh spinach 1/2 cup of raisins 1 cup of walnuts 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar Boil the beets for 45 mins. Leave them to cool. Mix the spinach, feta cheese, raisins, and walnuts together. Boil the rice, and add it and the beets. Mix the oil and vinegar together in a jar, and top the salad with it. Serve! Fava Bean, Kale, and Avocado Salad 1 1/2 cups of fava beans 3 cups of water 1 quantity of kale 1 avocado Olive oil as needed Lemon juice as needed Boil the fava beans, and leave them to cool. Slice the kale. Mash the avocado and combine it with kale. Add the fava beans. Drizzle olive oil and lemon juice as needed, and serve! Spinach, Goat Che