Butternut Squash Soup

This is the soup I make EVERY Christmas and give away as gifts. It's that good. The ingredients are in season during this chilly time, it stores well in the freezer and it is delicious. I buy cute glass jars and wrap them with bows. Everyone loves it. Including myself. Giving presents you make with your heart is makes me happy. And this soup, makes everyone happy!

The time it takes to make this soup is worth it. 

Healthy, Clean and DELISH!

Winter is the best time to make this soup. Butternut squash is in season and in every market. Remember to always buy organic when possible. You are worth it!

INGREDIENTS:

• 3 Tbs Coconut oil
• 2 Tbs Balsamic vinegar
• 2 Butternut squashes, about 3 lbs total. Cut in half and seeded.
• 1-2 large granny smith apples halves and cored
• 2 yellow onions, cut into quarters
• 6 cups chicken stock
• 1/4 tsp ground nutmeg
• Pink himalayan salt and cracked pepper to taste
• 1/2 cup half and half OR plain full fat yogurt
• 1.5 Tbs Grass-fed Butter
  
  DIRECTIONS:
• Preheat oven to 425 F. 
• Line a rimmed baking sheet with foil or a silicone matt.
• In a small bowl, mix oil and vinegar. Brush the cut sides of the squash, apples and onions with mixture.

Place squash and apples cut side down and the onions on baking sheet.

Bake, turning everything at least twice, until tender and light brown. About 30 minutes for the apples and 45-50 minutes for the veggies. 

Transfer everything to a cutting board and let it cool to the touch. 

Scoop out flesh from squash and discard the peel. Chop the apples and onions.

Transfer everything to a large sauce pan and add the chicken broth and nutmeg.

• Over medium-high heat, bring ingredients to a boil and reduce to simmer on medium-low. Simmer for about 30 minutes until VERY soft and tender.
• Remove from heat and let cool slightly. 
• Once cooled, place ingredients in a blender and puree the soup in batches until smooth. 
  
• Return puree to saucepan and stir in the half and half. 
• Season with pink salt and cracked pepper.
• Add grass-fed butter.
• Heat back up to on medium. 
  
  *This soup can be stored in the fridge for about 2 days and in the freezer for about 3 months. 

It's heavenly!

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Deviled Eggs

Deviled Eggs! They are the perfect snack! 

For me, these babies are the perfect pre and post workout food. Hard-boiled eggs in general make a quick snack if you are in a hurry. Power cook half a dozen Sunday night and you are set for the week. Or, they are great protein in your salads for lunch instead of meats. 

Eggs are the "good fats" your body needs to keep your heart healthy.  So as long as you don't fill these with g grotty mayo you are golden! Thankfully I am not a fan of mayo so this recipe works for my taste buds and my belly. 

Ingredients:

• 2 hard boiled eggs peeled and slices in half
• 2 tsp Dijon mustard
• dash of Pink Himalayan salt
• dash of garlic powder (not garlic salt)
• dash of cracked pepper
• sprinkles of paprika

Directions:

Remove yolks from egg whites. Place in small bowl with dijon, salt, pepper and garlic powder. Mash until smooth. Place a scoop back into each egg white half. Sprinkle with Paprika per your liking.

These are quick and easy. I always have the ingredients on hand, and they add a little kick rather than having plain hard boiled eggs. Time to get my workout in!

ENJOY!

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Afraid of Brussels Sprouts?

Afraid of Brussels Sprouts?

DONT BE!

I know we all have this deep connotation that Brussel Sprouts are bitter, stinky and gross. Something we all have had in the back of our minds since childhood. But that just isn't the case! When cooked right, they are wonderful! They are also LOADED with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out. 

They are fabulous!

Brussels sprouts are also seriously rich in vitamin C, another anti-cancer agent. One thing is certain: You will be getting a good-for-the-body food that is high in protein and low in fat and calories. With that, I will leave you with the amazingly simple delicious recipe for:

-Sautéed Ribbony Brussel Sprouts-

Ingredients:

• 2 oz Pancetta (optional)
• 3 tbs Ghee
• 1/2 + cup sliced red onion
• 1 Tbs fresh Thyme, If you use dry use tsp
• 1 Tbs chopped garlic
• 2 lb. Brussels Sprouts
• 2 tbs water
• 1 tbs + red wine vinegar

Directions:

• In a large pan, cook Pancetta over medium until they become clear. About 2 minutes.
• Melt ghee and add onion and thyme; cook until translucent, 3-5 mins. 
• Add garlic and cook until fragrant about 30 seconds. 
• Add Brussels sprouts and season with Pink Himalayan salt and pepper to taste. 
• Add water, cover and cook sprouts until tender about 5 minutes. 
• Stir in vinegar and serve warm.

You wont be disappointed. 

WALLA!

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GIANT Honey Oatmeal Cookies

OH MY! 

There is nothing like a fabulous Oatmeal cookie! Honestly I could eat them for breakfast I love them so much. I am VERY picky with my oatmeal cookies. I do not like cinnamon, nutmeg, raisin or extra stuff in my cookie. I like a wonderful moist, soft, sweet oat cookie! And this is just that! It's SOOO GOOD! This version has half the sugar. Replacing sugar with local honey makes the cookie Softer than usual. The honey acts like a sponge and absorbs moisture from the air which makes this cookie ridiculous!!

This recipe is sweet, buttery, soft and the best in my opinion. Well, it gives my friends infamous Chocolate Chip Oatmeal cookies that I am in love with a run for their money! She still wont give me the recipe even though I had to have them at my wedding!! (YOU KNOW WHO YOU ARE! Your name begins with an A and ends with UDRE!!!) ONE DAY!!!

Sorry, I digress...... Beside those ^^ cookies, these are the best oatmeal cookies. With a slightly healthier recipe replacing sugar with honey, they really ARE THE BEST. 

Everyone will love these. I promise.

Recipe:
Yields 1 1/2 Dozen Cookies

Ingredients: Always use organic when possible

• 1 1/2 cups of sugar
• 3/4 cup unsalted grass-fed butter-Softened. (Kerrygold is my favorite)
• 2/3 cup organic local honey
• 3 egg whites
• 4 cups of old fashion oats
• 2 cups of flour
• 1 tsp baking soda
• 1/2 tsp salt

Directions:

 Heat over to 350 degrees. Grease cookie sheet with Ghee or Grass-fed butter. In a large bowl, beat sugar, butter, honey and egg whites with an electric mixer on medium.

Then stir in remaining ingredients.

Make each cookie about 4 tsp large. Space about 3 inches apart on cookie sheet. 

Bake for 13-14 minutes. When edges are light brown, the inside will be nice and soft.

Cool 5 minutes and place on wire rack.

*1 cookie is about 250 calories.

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Amazing Garlic Hummus

Honestly, why would you buy this when making it yourself takes about 5 minutes and tastes 100% better than ANY store bought brand? Really! 

Like I always say.... Make YOUR OWN!

Use this recipe as a guide and add or omit to YOUR taste. I LOVE THIS basic recipe! My 5 yr old LOVES this! YOU WILL LOVE THIS!

Ingredients:

• 1-15 oz can organic Garbanzo beans
• 1 clove of garlic
• 1/4 tsp Pink Himalayan salt 
• Dash of paprika
• 2 tbs or more lemon juice
• 1/4 cup tahini
• 1 1/2 tbs olive oil 
• 1/2 tsp sesame oil

Directions:

Place all ingredients into your food processor and blend until you have the consistency you desire. I like it around 4-5 minutes.

You can make this extra creamy by adding a tiny more tahini, lemon and or oil. I make it less garlicky by omitting garlic all together or using half the amount I gave in recipe above. It's ALL up to you! Roast a red bell pepper, add it! Roast the garlic instead of raw garlic! OMG SO GOOD roasted!! Add different spices like lemon pepper and some fresh chunky Feta Cheese with sun dried tomatoes on top. I'll have to post that recipe next! It's whatever you like. This is the simplest recipe. This is the base. Try this first then make it your own! 

Fresh is best! 

Once you have made the batch AND had your fresh share, place 2 TBS in individual containers and place in the fridge as servings to go! You are ready to go for snacks the entire week! All in 5 minutes!

Let me know how you like it!

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Baked Berry Oatmeal Cakes

I am always looking for a "make ahead" healthy breakfast for my family. That when in need I can grab and go! These babies are just that. Instead of making hot oatmeal in the morning. Make these the day before and store in the fridge or freezer. They are incredibly tasty, moist and filling. Like a treat! My entire family enjoys these. 

Makes: 6 servings
Serving Size: 2 oatmeal cakes
Total Time:  10+ hours soaking time, 55 mins total prep and baking time.
Equipment: Muffin pan with 12 muffin cups

INGREDIENTS;
2 1/2 cups old-fashioned rolled oats
1 3/4 cups Unsweetened Vanilla Coconut Milk
1 large egg, lightly beaten
1/3 cup pure maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blueberries, fresh or frozen
1/2 cup frozen cherries
1/4 cup unsweetened coconut flakes

PREPARATION;

• Combine oats and milk in a large bowl. Mix, cover and let soak in the refrigerator until liquid is absorbed at least 10 hours. 12 hour preferably.

• Preheat oven to 375°F. 
• In a small bowl, combine egg, maple syrup, coconut oil, vanilla, cinnamon, baking powder and salt. Mix well.
• Pour small bowl into the soaked oats until well combined.
• Add blueberries and cherries to mixture.
• Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon coconut.

• Bake the oatmeal cakes 25 minutes, until they spring back when touched.

• Let cool. Loosen and remove with a knife if needed. Serve warm.

Keep in an airtight container or bag and refrigerate for up to 2 days. Freeze for up to 3 months.

Each serving is about  275 calories and worth it!!!! ENJOY!

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Perfect Granola

I have been craving granola for 2 weeks! I LOVE oats and a yogurt parfait is one of my favorite foods. But all the store bought granola has things I don't like. Too much cinnamon, too many nuts, or just TOO MUCH! Not to mention preservatives and junk. So, I ventured into the kitchen and came up with this! THE PERFECT GRANOLA! What makes it perfect is it has everything I LIKE. It's simple and only has the flavors I enjoy. So when you use this recipe, add or remove ingredients to make it your own per your own tastes. It's the only way!

Make it YOUR PERFECT GRANOLA!

 You could add any other ingredients if you wanted to: Roasted quinoa, flax seed, sunflower seeds, almonds, cinnamon , etc. The choice is yours! What do you like? 

My perfect recipe consists of this:

PREP TIME:

5 mins

COOK TIME:

30 mins

TOTAL TIME:

35 mins

 Serves: 6-8

INGREDIENTS:

• ½ cup organic extra virgin coconut oil
• ⅓ cup organic local honey
• ½ teaspoon organic vanilla
• 3 cups gluten free oats or regular baking oats
• ¾ cup unsweetened shredded Coconut flakes
• 1/2 cup chopped nuts. I like walnuts or cashews
• 1/4 cup golden raisins
• 1/4 cup dried berries
• Dash of Himalayan pink salt

INSTRUCTIONS:

1. In a large bowl, combine oil, honey and vanilla and whisk together until well combined. Add oats, coconut, cashews, walnuts, raisins and cranberries. Stir to coat evenly. Add pinch of salt if desired.
2. Line a rimmed cookie sheet with parchment paper. Pour mixture and spread out evenly. 
3. Bake at 300 degrees for 30-35 minutes until golden brown. Stir every 10 minutes bake evenly.

4. Let cool and harden for about 10 minutes. Store in an airtight container. Large plastic bag works just as well. 

Sometimes I like to bake the oats without the fruit and nuts. Adding the coconut, cashews, walnuts, raisins and cranberries after baking the oats so it wont be as chewy. I like it both ways. Depends on my mood.

I can't stop eating it!

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Summer Corn Salad

Summertime is salad experimenting time for me. Why stick with the usual leafy salads? Which I love by the way! But sometimes you need to whoop it up. Corn is versatile, sweet and delicious. Is there really anyone who doesn't LOVE it? It's gotten such a bad rap over the years with being GMO. Just buy NON GMO organic and enjoy it! 

When I saw a recipe for a corn salad I thought to myself, THIS IS IT! I had to revise the recipe make to my own and add some zing and tastiness! I always need the tasty! 

The final recipe is light, refreshing and delicious. 

This is SOOO YUMMY!  I LOVE CORN!!! 

Makes 5-6 servings

Ingredients;

• 4 ears corn, husked and cleaned
• 1 pint grape tomatoes, halved
• 2 tbs fresh basil, chopped
• 4 tsp olive oil
• 3 tsp red wine vinegar
• 4 oz crumbled feta cheese
• 1/2 tsp ground black pepper
• 1/2 tsp pink himalayan salt

Taste the dressing as you make it. If you like MORE zing, add more vinegar, less zing add less. Make it how YOU like it. That is key. 

Directions;

• Place your grill on high. Grilling adds flavor. Or heat your oven to 350 degrees.
• Wrap each cleaned ear of corn in aluminum foil. The entire cob needs be covered with just one layer so it will steam the kernels.

• Grill or cook all wrapped ears for about five minutes per side, turning occasionally.
• Remove the corn from the grill or oven and let it cool.
• Stand the corn upright in a large bowl, and holding the top of the corn, use a sharp knife to cut off the kernels from top to bottom. Discard cobs. You will have about 2 1/2 cups corn kernels for the salad.

• Add the tomatoes, basil, olive oil, red wine vinegar, feta, pink salt, and pepper to the bowl of corn. Lightly toss.
• Serve slightly chilled.

The perfect side with grilled steak, chicken or fish. 

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