A super easy Butternut squash soup, is totally possible and so delicious!
My first time dealing with Butternut squash I wasn’t sure how it would peel or cut up. But this hard-skinned winter squash is sweet, with an orange shell that is thin and SO easy to peel and gut. Yes, de-gut is how I say it, basically get out those little seeds. So here it is, get ready to drool and be obsessed with this soup.
1 large Butternut squash
1 small onion
2 red peppers (or any color peppers)
2-3 cloves of garlic
2 cups chicken bone broth (better for the gut)
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 love a good salad.
I don’t know about you but sometimes I just need a salad. With the holidays, family gatherings, and my husband always working a good salad is my GO TO dinner! And this salad is by far my favorite one I make, we eat it probably twice a month- for reals.
So here is my adapted version of this Avocado Chicken salad,
I consider this a good ole’ fashion COBB SALAD but the way I like it.
Super easy to toss all together and enjoy the crunch!!!
- 1 bag or head romaine lettuce chopped
- 2 large chicken breasts* I put in a crockpot with spices 2-3 hrs then shredded
- 2 large avocados
- 1 cup corn
- 3 pieces of Turkey Low Sodium Bacon (optional), cooked & chopped
- 1 Yellow Pepper Diced
- 2 hard boiled eggs cut up
- 1 small tomato diced (optional my husband loves them)
- 1-2 Tbsp chopped Dill ( I love dill so I add 2)
- 3 Tbsp fresh lemon juice
- 3 Tbsp virgin olive oil
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper
SHOP OUR FAVORITE KITCHEN ITEMS …
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).
Making these cookies gluten free and dairy free is super easy, it doesn’t have to be complicated. All you need are these three ingredients. CUP4CUP Flour, Enjoy Life semi sweet chips (Kale loves mega chunk), Earth Balance Vegan Buttery Sticks
Below is the original recipe from What Molly Made, if you don’t have any food allergies I would love to hear what you think of her recipe in the comment section!