Monday, September 30, 2013

Recipe} Butternut Squash Apple Soup

I first made this soup while I was pregnant and it was perfect for the fall! It's been added to my rotation and now that it's fall and squash is in season it's time to bring it back! I hope you all enjoy it as much as I do.

Butternut Squash Apple Soup


1 medium yellow onion, chopped

1 rib of celery, chopped
1 carrot, chopped
2 Tbsp extra virgin olive oil
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)*
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper


Set a large saucepan over medium-high heat and heat the olive oil for 1-2 minutes. Chop and add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown (Note, the smaller the vegetables are, the faster they cook).
Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. 
Pour into a food processor, puree, and return to a clean pot. You may have to do this a few times, depending on the size of your food processor. 
Add salt and spices to taste, and garnish with chives or parsley.
You can add variation by adding a  couple dashes of smoked paprika and/or swirl in a little sour cream at the end (off the heat).

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Sunday, September 22, 2013

RECIPE} Skinny Italian Quiche

This is a fairly easy breakfast option that tastes like PIZZA! We love pizza for breakfast, so it's a huge hit in our house. Plus, it comes in at only 204 calories per serving!

Skinny Italian Quiche

Yields 4 servings

1 tablespoon extra virgin olive oil
1 small onion, diced
3 large mushrooms, diced

2 C spinach, chopped
2 roma tomatoes, chopped
1/2 teaspoon himalayan salt

5 large eggs (I use brown, organic)
1/4 cup water
1/8 C whole wheat bread crumbs
2 tablespoons feta cheese
1 tablespoon basil
2 roma tomatoes, thinly sliced
2 tablespoons grated low-fat parmesan cheese


Preheat oven to 350 degrees F. 

Heat oil in a medium size pan on medium low, add onions and mushrooms and stir occassionally until tender and onions become clear. Then add spinach and tomatoes and salt. Allow to cook for about 1 minute and remove from heat.

In a bowl, add eggs, water, bread crumbs, feta and basil, whisking ingredients together. Add vegetables and fold in. 

Lightly coat pie pan with non-stick spray (I use Pam's Organic Olive Oil Spray).  Pour the egg mixture slowly into the pan. 

Layer the sliced tomatoes around the top of the "pie" and sprinkle with parmesan cheese. 

Place in oven and allow to bake between 40-45 minutes. Once baked through, remove from the oven and allow to cool for 10 minutes, prior to serving. 

Slice into fourths and enjoy! 

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RECIPE} Healthier Baked Pumpkin Doughnuts

Instead of caving into my husbands cravings and demands for doughnuts, I made them my self. Baked, not friend and filled with healthy ingredients! Plus, these only run you 144 calories EACH! Enjoy without the guilt.
Healthier Baked Pumpkin Doughnuts

Prep time: 10 minutes
Bake time: 7-9 minutes
Total time: 17-19 minutes
Yields: 6 doughnuts
  • 3/4 cup Unbleached All-Purpose Flour
  • 1/4 cup,  brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon, plus 1/2 teaspoon cinnamon
  • 1/8 teaspoon himalayan salt
  • 3 tablespoons flax seed (optional)
  • 1/4 cup canned pumpkin
  • 1/4 cup almond milk (you can use your choice of milk)
  • 1 large egg 
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon white vinegar
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
Pre-heat oven to 375 degrees F. 
Spray 6-count doughnut pan with non-stick spray.

In a medium-large bowl, add flour, 1/4 cup brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, salt and flax seed. Whisk to combine.

In another medium-large bowl, whisk together pumpkin and milk. Whisk in egg. Add vanilla extract and white vinegar and whisk to combine.

Pour wet ingredients into dry ingredients and gently mix until just combined (careful to not over-mix).

Evenly distribute in doughnut pan. Note: This dough is pretty thick, so you’ll want to spread the tops as flat as possible using the back of a spoon or spatula.

Tap pan on counter to release air bubbles. Bake for 7-9 minutes, until doughnuts are cooked through (when a toothpick inserted into the doughnut comes out clean).

In a small bowl, whisk together (or stir with fork) the remaining ingredients for the topping. 

When doughnuts are safe to touch, but while they’re still warm, dip the top side into the cinnamon-sugar mixture, pressing and twisting to get good coverage.

Serve and enjoy!

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Tuesday, September 17, 2013

RECIPE} Pumpkin Pie Shakeology

Tis the season of pumpkin everything. So why not have it for breakfast, lunch, dinner or dessert with a pumpkin pie shakeology? I found this gem on the beachbody Web site. You've got to try it, because it's the best thing to hit shakeology since EVER! 


1 scoop Vanilla Shakeology 3/4 cup unsweetened vanilla almond milk
½ cup canned pumpkin puree
1 Tbsp. coarsely chopped raw pecans
1 tsp. pure maple syrup (or raw honey)
1 tsp. pumpkin pie spice
½ cup ice (add more to taste)
Place almond milk, pumpkin puree, pecans, maple syrup (or honey), pumpkin pie spice, Shakeology, and ice in blender; cover. Blend until smooth. - Enjoy!

Sunday, September 8, 2013

RECIPE} Cake Batter Energy Bars

So first, there is no actual cake batter in these ;) but they sure TASTE like there could be! These are QUICK and EASY to make. Prep time is only about 5-10 minutes and then they need to set in the cold, for about 30 minutes. My son "helps" me make these all the time!

Cake Batter Energy Bars


  • 1 cup rice crispies (brown or white, or certified gf) 
  • packed 1/2 cup oat flour (Or make your own by grinding rolled oats in the food processor until they turn into a fine powder. Measure after blending.)
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 3 tbsp roasted cashew butter (peanut butter CAN be used, but the cashew butter is what gives the cake batter taste)
  • 5 tbsp agave (Honey will work, but is not for strict vegans.)
  • optional: a handful of sprinkles
  • optional: replace up to half of the oat flour with vanilla shakeology
Combine all dry ingredients in a small bowl and stir well. 
In a separate large bowl, combine all wet ingredients and stir. (If your cashew butter is cold, warm it a little for easier mixing.)
Pour about half of the dry ingredients into wet ingredients bowl (not the other way around), stir until evenly coated and then add the rest of the dry ingredients and again stir until coated. 
Place cupcake liners in a cupcake pan and fill about 1/3 full. Use your spoon or spatula to press down. This should make 6 "cupcakes".  Stick in the fridge or freezer to harden before serving. Store in the fridge or freezer. 
**Note** I usually put sprinkles on a couple for my son and husband, but don't put it IN the batter, but on top :)
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Thursday, September 5, 2013

RECIPE} Sweet Potato and Roasted Red Pepper Bisque

This is a recipe from the Beachbody Ultimate Reset, detox and full body cleanse. After a quick glance at the recipe, I wasn't sure this looked like anything that I would actually like. However, in my dedication to try new foods and stick to the plan, I made it and was pleasantly surprised! This recipe will definitely be added to our fall and winter recipe rotation!

Sweet Potato and Roasted Red Pepper Bisque

Serves 1 (You can double or quadruple the recipe, for more servings)

1 C Water
1 Medium Sweet Potato (or yam), peeled and cubed
1/4 Medium red bell pepper
1 tsp. finely grated ginger root
1 1/2 tsp. extra virgin olive oil
2 tsp. Miso paste, mixed with 2 Tbsp. hot water
1 C Vegetable broth 
Himalayan Salt to taste (optional)

Bring water to a boil in a small saucepan, over medium heat; add sweet potato and cook 5-7 minutes. Drain and set to the side.

Roast the pepper on a grill or gas stovetop, turning frequently until the skin is evenly charred. Place the pepper in a medium bowl and cover with a kitchen towel for 10 minutes. Peel the skin of the pepper, while holding under running water. Also be sure to remove the seeds. Chop into 1/2-inch cubes.

Please the sweet potato, bell pepper, ginger, oil, miso and broth in a blender or food processor, in 2 or more batches in necessary and cover with a lid and kitchen towel. Blend until smooth.

If the consistency is too thick, add water. Heat soup in a medium saucepan over medium heat; cook, stirring frequently, for 4-5 minutes or until hot. 

Serve and ENJOY!

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