Tag Archives: healthly

Butternut Squash Soup

this is freaking delish. seriously. Squash is cheap this time of year so take advantage!

3 TB Olive Oil

about 3 lbs of butternut squash, peeled and cubed

1 large onion

1 TB Sea salt

1 tsp pepper

4 Cups low sodium Vegetable broth (or chicken, whatever you like)

1/4 cup honey

1 pinch nutmeg

Salt and Pepper to taste

Heat olive oil and add squash. Cook until lightly browned. Add onions and continue to cook until squash is deep brown. Add sea salt, pepper, broth and honey. Stir and simmer for about 20 minutes. Add nutmeg and combine. Using a hand blender (you can put it into a standing blender but BE CAREFUL! Hot liquids tend to erupt over the top of the blender) blend until smooth.

Enjoy!

Trim your holiday treats

All those extra calories from Thanksgiving to New years can add up. Here are some ways to trim a few off and still enjoy all the goodies that make this time of year so special.

Flour

All purpose white flour has about 50 more calories per cup than the whole wheat variety. Cut those calories in half by substituting half the all purpose with whole wheat. If you don’t like the taste of whole wheat try “white whole wheat” flour. This variety is becoming more common. It can easily be found in Trader Joe’s and is offered by some of the smaller mills like Bob’s Red Mill. Here’s the difference between the two:

Regular whole wheat flour is milled from hard red spring wheat which results in a flavorful, tan colored, high-fiber flour. It creates heavy, denser, nuttier flavored baked goods.

White whole wheat flour is milled from white whole wheat, which makes it lighter in color and less bitter in flavor. Yet it’s got the same nutritional value of regular whole wheat flour.  It creates lighter, sweeter baked goods.

I bet you are wondering if you can replace all the all-purpose with whole wheat, the answer is no. The difference in gluten content affects taste and texture. You’ll get gummy cakes and muffins. ick. Go with replacing half at the most.

This is best for pancakes, muffins, quick breads and cookies.

Oil:

Try replacing half of the oil with applesauce.  This is best for quick breads and muffins. I do this often with great results.

Sugar:

Simply try cutting sugar in half. I do it all the time and have never missed it. As a matter of fact I think it tastes better. This is especially true of breads and muffins that you have replaced half the oil with applesauce. Because of the sweetness of the applesauce you almost have to reduce the sugar.

Another thing you can try are vegan recipes. Look over some vegan blogs and websites and see what you can learn. Often animal products are replaced by much healthier alternative and with great results.

Happy Holidays!

Seasonal smoothie recipe

Pumpkin Pie Smoothie
1 Cup fat free Greek yogurt – vanilla flavor

1/2 cup coconut/soy or regular milk (NOT almond)

1/2 cup pumpkin puree

1 tsp cinnamon

pinch each cloves and ginger

a few cubes of ice

Blend all ingredients and enjoy for breakfast or a great after workout recovery snack!