Butternut Squash Soup – Winter Comfort Food

Butternut Squash SoupDuring the winter months, warm meals become extra comforting. Here is a quick butternut squash soup recipe for you all to try at home. It is one of my personal favorites, and is perfect to pair with a green salad or roasted veggies. This recipe is from Wellness Mama.


Ingredients you will need (6-8 servings):
•  1 butternut squash
•  1 cup coconut milk (unsweetened)
•  1 cup chicken or veggie stalk (plus more to thin soup of needed)
•  1 sweet onion
•  2 tablespoons butter or coconut oil
•  Salt and pepper to taste
•  ½ teaspoon garlic
•  ½ teaspoon nutmeg
•  A sprinkle of thyme


Instructions:
1. Cut top and bottom off of butternut squash and use knife to carefully cut remaining skin off.
2. Cut in half and scoop out seeds (they are great roasted!)
3. Chop squash into small cubes and dice onion.
4. In a large stock pot, melt the butter and add diced onion.
5. Saute 3 minutes until starting to soften and add squash.
6. Saute an additional 5 minutes until squash starts to brown.
7. Add coconut milk, stock, and spices and bring to simmer.
8. Simmer about 20 minutes until soft.
9. Use a blender or hand blender to puree until smooth.
10. Serve warm or make ahead to reheat for a fast meal addition.

Enjoy!

 

Holiday Food Hacks

Cooking TogetherAs the holiday season gets fired up, so does baking, gifting and the sharing of delicious food. I’ve always been a fan of finding healthy swaps for baking and cooking, and have completely wowed my biggest food critics (aka my vegan sister and other carnivorous family members). There’s nothing quite like taking a classic recipe and making it even better and healthier by making a few quick easy ingredient swaps.

I think the biggest challenge when it comes to holidays are avoiding all of the sweets that seem to pop up everywhere. I’m a firm believer in moderation and therefore do not steer myself away from the array of holiday goodies that cross my path. However, when I go to make a baked good that will be shared, I turn to vegan treats. Most people are blown away by the simplicity of ingredients (and also effort) most of these recipes have. Below is a list of my favorite recipes for you to try out next time you try your hand at baking. There are also tons of fun vegan recipes on Pinterest.

• Quick and easy, One Bowl Chocolate Zucchini Bread 
• Check out these simple, Vegan Coconut Macaroons
• Pumpkin fans, here’s a recipe for Pumpkin Cookies

I will admit, I’ve had my fair share of vegan baking fails. Part of the fun of vegan baking is adapting ingredients depending on the type of recipe you are following. The biggest subs are for eggs, butter, oil and milk or cream. My favorite swap is unsweetened applesauce for oil (1:1 ratio). This works especially well in cakes and brownies. Eggs can be replaced by whipping up a flax egg, or chia seeds (learn how here).

Making your shopping listHere a few more ideas you can try out for a healthy alternative to everyday ingredients.

  • Sour Cream → Greek Yogurt
  • Pasta → Zucchini Noodles  
  • Milk Chocolate →  Dark Chocolate
  • Heavy Cream →  Coconut Milk
  • White Flour → Nut Flours (almond, chestnut…)
  • Cheese →  Nutritional Yeast
  • Milk → Almond, Hemp or Coconut Milks
  • White rice → Quinoa
  • Mayo →  Avocado
  • Sugar → Agave, Pure Maple Syrup, Vanilla Extract

Quinoa for Lunch!

Quick, Easy and Healthy Quinoa Recipes

Cooking with Quinoa

By doing a quick search on the web, you can find millions of awesome ways to prepare your food for the busy week ahead, all the while saving money and staying healthy. I love being able to sleep in for an extra 20 minutes each morning knowing that lunch is already made and ready to go for the day. One of my all time favorite, nutrient packed lunch staples is quinoa. It is extremely versatile, you can cook it up in a huge batch, and it packs good amounts of fiber as well as protein. Try prepping a few of these recipes on Sunday to kick start your week!

Quinoa SalmonSalmon, Quinoa and Cucumber Bowls
For this meal, I typically make three days’ worth at a time. Its very simple, and only requires two cups cooked quinoa, 3 pieces of pan seared salmon, a cup sliced and halved cucumbers with a sprinkle of sesame seeds and splash of rice vinegar. I equally distribute the reviewed ingredients into 3 to go containers, and store in the fridge until I’m ready to run for the day.

Mexican QuinoaMexican Quinoa Salad
This meal is great along side slow cookers chicken, made by adding 2 chicken breasts and a 12oz jar of salsa into a slow cooker for 8 hours. Cooking chicken this way basically guarantees restaurant quality shreds without the added sodium. Combine your chicken (or any choice of protein) with three cups of cooked quinoa, a can of black beans (drained and rinsed), half a cup of corn, sautéed mushrooms, peppers, onions, or any veggies of your choice. Mix in 2-3 tablespoons of taco seasoning, and top with avocado when ready to eat

Quinoa SaladFeta and Quinoa Greek Style Salad
The combination of cucumber and feta always reminds me of summer with its fresh and appealing flavors. For this meal, combine three cups quinoa, a can of garbanzo beans (drained and rinsed), one cucumber sliced and halved, one tomato diced, half cup of feta cheese, and a quick dressing consisting of olive oil, vinegar, Italian seasoning and pepper to taste.

I hope you found inspiration within this post to switch up your daily lunch routine. As always, these are simply suggestions, and I hope that you can add your own flair to them as well! Lets us know what other ways you stay healthy during lunch hour!