Roasted Butternut Squash Soup

There’s nothing more satisfying than a warm bowl of soup on a chilly day. This soup hits the spot every time. Butternut squash, sweet potatoes, and carrots combine in a sweet and savory blend of soul warming goodness. Topped with homemade sprouted bread croutons and toasted sunflower seeds it’s hearty enough for a meal.  I’ve been making this soup for years and it always taste delicious and gets rave reviews from family and friends.  

Recipe:

Preheat oven to 400 degrees. Use convection if available. 

•  1 large or 2 medium butternut squash (around 8 cups) peel, cut in half, scoop out seeds, and cut into cubes.  Save the seeds and toast them for about 5 minutes and use as toppings
• 2 mediums sweet potatoes (3 cups) peel and cut into cubes
• 2 large carrots peel and slice about 1/2 inch thick (1 cup)
• 1 sweet onion cut into large chunks (1 cup)
• 8 Roma tomatoes, halved
• 4 cups vegetable broth
• 2 T. olive oil
• 1/2 tsp. sea salt
• 2 cloves crushed garlic
• 1 tablespoon dried oregano

-Spray large baking dish with cooking spray. 

-Spread vegetables in a single layer. 

-Mix olive oil, salt, garlic, and half the oregano in a small bowl. 

-Pour olive oil mixture over vegetables and mix well until well coated 

-Place in preheated oven and bake 1 hour, turning after 30 minutes. If using non-convection you may need to cook longer until vegetables are tender and browned.

-Spoon cooked vegetables into large pot on stove.

- Add 4 cups vegetable broth, remaining Oregano, bring to a boil, reduce, and simmer 10 minutes. This is a thick hearty soup so don’t be tempted to add extra liquid. 

-Puree soup using a  hand held immersion blender. Or let cool a bit and blend in blender a few cups at a time. 

-Spoon into bowls and add salt, pepper and homemade croutons or toasted sunflower seeds.

Croutons:

-Cut 4 slices of sprouted grain bread into small cubes. 

-Place in baking dish and spray well with coconut cooking spray or some olive oil. 

-Sprinkle with sea salt, pepper, and garlic powder and mix well. 

-Place in oven with vegetables for 10 minutes, turning after 5 minutes. 

This recipe can be easily doubled.  It freezes well so save some for a cold snowy day. 

Enjoy!

Fresh Tomato and Garlic Sandwich

My all-time favorite sandwich is fresh tomato and garlic. It might not sound overly exciting, but when all the components are just right it is down right delicious!

Take a freshly baked Kalamata olive roll (Beta Bread Bakery is my preferred choice!), top it with a thick slice of tomato brushed with fresh garlic and extra virgin olive oil, and finally a sprinkle of pink Himalayan sea salt. Simplicity is everything when putting together some lunch in a hurry, be it for yourself or as a backseat snack on the way to soccer practice and it doesn't get much easier than this!

Besides tasting fantastic, this sandwich also comes with its health benefits. Garlic is recognized as one of the most beneficial vegetables you can eat. For thousands of years, it was actually believed to have medicinal properties. Here are a few good reasons to add garlic to your daily diet. 

* Garlic supplementation helps to prevent and reduce the severity of common illnesses like the flu and common cold.

* Garlic ranks as one of the top vegetables in preventing cancer.  

* High doses of garlic appear to improve blood pressure of those with known high blood pressure (hypertension). 

* Garlic supplementation seems to reduce total and LDL cholesterol, particularly in those who have high cholesterol.

* Garlic contains antioxidants that protect against cell damage and ageing. It may reduce the risk of Alzheimer's disease and dementia.

* Garlic has known beneficial effects on common causes of chronic disease, so it makes perfect sense that it could help you live longer.

What are you waiting for? Grab some garlic today and eat it everyday!

Recipe:

1 large ripe tomato, sliced into 4 large slices

2 kalamata rolls, or sprouted grain bread

1 tablespoon extra virgin olive oil

2 cloves garlic, crushed 

Pink Himalayan sea salt to taste

Mix olive oil and garlic in small bowl, spoon evenly onto tops and bottoms of 2 rolls, sprinkle each with salt, place two slices of tomatoes on each bottom half, sprinkle tomatoes with salt, top with top half of roll, and enjoy.  

Zucchini Noodles, White Beans, and Marinara Sauce

Zucchini season is beginning to wind down but, I'll keep spiralizing until they're all gone. This recipe is great for those large zucchinis that were hiding in the garden all summer or your neighbor is giving away by the basketful. Grab them up and start making zoodles (the official name of zucchini noodles) At least that's what I read.  But, even with the bigger zucchinis the noodles are juicy and tender and perfect sautéed with garlic and olive oil. I added some white Cannelini beans for added protein and topped it with marinara sauce.  Within in minutes you have a hearty delicious meal! 

Try it today!

Recipe:

1 large zucchini, spiralized on medium blade, about 8 cups

2 large cloves garlic, or 4 small, crushed

1 tablespoon olive oil

1 can cannelllini beans, drained and rinsed

1 tablespoon dried Italian seasonings 

Sea salt and pepper to taste

1 jar marinara sauce 

Heat large cast iron skillet 3 minutes.

Add zucchini, garlic, beans, olive oil, and seasonings.

Stir frequently for about 2 minutes until zucchini is softened.

Remove from pan, season with salt and pepper, and top with marinara sauce.

Enjoy!!

One Pot Broccoli and Pasta with Peanut Sauce

Somedays it seams like there's no time to make a healthy dinner. Between work and running the kids around after school, the thought of cooking dinner can be overwhelming.  But, by using one pot to cook (means one pot to wash!) and a few hearty ingredients, dinner can be on the table in less time then it would take to order a pizza.  

I love quick easy meals that also taste great. Being able cook everything in one pot and whip up a tasty sauce in the blender makes cleanup a breeze. Less dishes means less cleanup and less time in the kitchen. Plus, broccoli is a powerhouse of nutrition. It's high in Vitamin C, Vitamin K, and Folate. It's a great source of Omega-3 fatty acids and ounce for ounce broccoli contains more protein than beef. Treat your family to a fast meal that is healthy, not just a meal that is fast.

Yes, broccoli is amazing! Cook some up today!

Recipe:

* 1 pound Kamut spiral pasta or other whole grain or gluten free pasta

* 4- 6 heads of broccoli depending on size, 10 cups cut florets

* sliced green onions

* dry roasted peanuts

Peanut Dressing:

* 1/4 cup balsamic vinegar

* 1/4 cup Braggs liquid Aminos or Tamari

* 1/4 cup water

* 1/8 cup extra-virgin olive oil (optional)

* 1 Tablespoon fresh lime juice

* 1/3 cup smooth peanut butter

* 1 tablespoon Franks Red Hot sauce 

In large pot bring 4 quarts of water to a boil. Add pasta and simmer as recommended. During last 5 minutes of cooking add broccoli and simmer. Remove from heat and drain in colander. 

While pasta and broccoli are cooking make peanut sauce. Add all ingredients to blender and blend about 10 seconds until smooth. 

Serve pasta and broccoli warm with peanut sauce, green onions, peanuts, and extra hot sauce if needed.

This makes enough for 4-6 people. Leftovers make a great lunch or dinner a second night.

ENJOY!!