A super easy Butternut squash soup, it’s possible and so delicious! Now listen when I dealt with Butternut squash for the first time, I was totally scared of it! But this hard-skinned winter squash is sweet, with an orange shell that is thin and SO easy to peel.
1 large Butternut squash
1 small onion
2 red peppers (or any color peppers)
2-3 cloves of garlic
2 cups chicken stock or chicken bone broth
Salt and Pepper
Preheat oven to 400° F
Peel, remove seeds and cube Squash. Then cut peppers and onions into chunks. add in garlic cloves
Drizzle about 1 TAB of olive oil over the veggies and toss and sprinkle with salt and pepper 1/8 teaspoon salt and 1/4 teaspoon of pepper
Roast veggies in oven for 25 mins, still once or twice
Once roasted let cool until slightly warm and then add half the veggies to your blender. Add 1 cup of chicken broth and blend until smooth. Then pour puree into a pot and repeat blending with the rest of the veggies and 1 cup broth.
Once in pot and warming add 1/4 pepper and a couple dashes of ginger.
Serve hot and garish with cilantro
**I love adding to each bowl one cut up cilantro chicken sausage from sprouts. It adds so much flavor and turns it into a hearty meal.
I don’t know about you but sometimes I just need a good salad. With the holidays, family gatherings, and my husband always working long hours a good salad is my GO TO dinner! Listen a good salad is the way to my heart — well maybe its all food! So here is my adapted version of this Avocado Chicken salad, I consider this a good ole’ fashion COBB SALAD! Toss it all together and enjoy!!!
1 bag or head romaine lettuce chopped
2 large chicken breasts* I put in a crockpot with spices 2-3 hrs then shredded
Happy October and Happy National Homemade Cookie day (yesterday) Friends!
I’m so excited to share one of my husbands favorite cookie recipes. I adapted this recipe from one of my favorite foodies Molly from What Molly Made. Because Kale, Blakely and myself have gluten and dairy allergies I have changed her recipe to fit our eating style. Changing recipes to GF/ dairy free is something I have become a pro at and if you have allergies I’m sure you are a pro too!
I wouldn’t call this recipe ” healthy “. But hey, it’s chocolate chip cookies so the calories don’t count. Right?
The reason my husband loves these cookies (thanks Molly) is because they are truly soft-baked cookies! The secret ingredient (PUDDING) is something I have come to love in baked goods ( I will post my Pumpkin+Pudding Bread recipe next). As a military wife I’ve sent many packages over seas, and I’ve found that by adding pudding to my goodies they stay moist and delicious for my husband to enjoy 1-2 weeks after baked (YES I said 2 weeks… when deployed those guys will eat anything).
I won’t even deny that Instagram has slowly become my favorite social media platform. I just love it because Instagram isn’t about posting a long opinionated post but it’s all about the eye candy. IG feeds society’s visual nature, it allows you to discover inspiring people, places, fashion trends and just see what your friends are up too! Here are a few of my favorites right now. Take time to follow these bloggers and Follow my blog with Bloglovin.
After a busy & warm weekend in San Diego I need a little Monday motivation. So here is my super easy and quick Avocado Smoothie Recipe. It literally takes 5 minutes to make and it is super filling. You can’t mess it up! Hope you enjoy the recipe and have a great Monday!