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Butternut Squash Soup: An Easy Guilt-Free Treat

17 Dec

One of my all time favorite things to eat in the fall and winter months is butternut squash soup. The best part is that there are hardly any ingredients and it’s super healthy!

butternut

 

Ingredients:

  • Nonstick vegetable oil spray
  • 1 2-pound butternut squash, halved lengthwise, seeded
  • 2 cups (about) canned low-salt chicken broth
  • Pinch of grated nutmeg
  • 1 cup nonfat milk
  • Nonfat sour cream (optional)
  • Chopped fresh chives or green onions (optional)

Directions:

Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.

Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.

(Personal Flair: Bake some thyme & sage croutons)

  • 2 tablespoons butter
  • 24 1/4-inch-thick baguette bread slices
  • 1 cup grated Parmesan cheese
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage all over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute.Ladle soup into bowls. Top each with croutons and serve.

From: Epicurious

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Baked Kale Chips

26 Jul

A healthy alternative to potato chips!

Homemade Kale Chips:

  • 1 Bunch of Kale (curly kale tastes the best)
  • 1 Tablespoon of Olive Oil
  • 1 Teaspoon of Salt (or other seasonings of choice)

1. Preheat the oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces (keep in mind that the kale will shrink when baked). Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes. (watch them carefully as they can become overcooked in as little as 30 seconds)

From: AllRecipes

Popsicle Timee!

8 Jul

So summertime has got me full of cravings for frozen things. I just found these recipes and they all look delicious. (Especially this first one; Creamsicles used to be my favorite when I was little.)

Blood Orange & Cream Popsicles

1 small blood orange, peeled and segmented
1/4 cup sugar
1/4 cup water
1/4 tsp vanilla extract
3/4 cup orange juice
1/4 cup 1% milk

Cut orange slices lengthwise into 1/4-inch-thick slices. Boil sugar and water in saucepan, stirring until sugar is dissolved. Reduce heat to simmer, add orange pieces, and cook for 1 minute. Remove from heat and add vanilla. Combine blood orange–sugar syrup (including orange slices), orange juice, and milk in a bowl. Pour mixture into ice-pop molds, insert sticks, and freeze for about 8 hours.

Per serving: 100 cal, 0 g fat, 23 g carbs, 10 mg sodium, 1 g fiber, 1 g protein

From: Women’s Health Magazine

Chocolate Raspberry Frozen Yogurt Pops

Makes about 10 3-oz servings

2 cups fresh or frozen raspberries
2 cups nonfat or low-fat plain yogurt, preferably Greek-style (see Note)
3-5 tablespoons sugar
1/2 cup mini chocolate chips

Puree raspberries, yogurt and sugar to taste in a food processor until smooth. Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Per serving: 87 calories; 3 g fat ( 2 g sat , 1 g mono ); 0 mg cholesterol; 13 g carbohydrates; 5 g protein; 2 g fiber; 18 mg sodium; 69 mg potassium

From: Eating Well

Some other simple popsicle ideas I found that sounded good were blueberry vanilla pudding pops (you just make vanilla pudding and then mix in blueberries and freeze) or yogurt dipped bananas (take half a banana and insert a wooden skewer type thing, then freeze, after frozen, dip in vanilla greek yogurt and freeze again). Yummm.

Greek Yogurt Dip

7 Jul

Cinnamon Maple Yogurt Dip

  • 1c Greek yogurt
  • 3/4t cinnamon
  • 2t maple syrup [or honey]
  • 1/4t vanilla extract
  • shredded coconut + chopped almonds [topping]
  1. Mix ingredients together + chill [covered] in the fridge.
  2. Top with shredded coconut and/or chopped almonds.

Sounds yummyy

From: Edible Perspective

Healthier Chocolate Chip Cookie Dough Balls

7 Jul

Raw Vegan Chocolate Chip Cookie Dough Bites
2/3 c raw cashews
1/3 c oats
2 Tbsp Agave
1 Tbsp Maple Syrup
1 Tsp Vanilla Extract
1/4 c Chocolate Chips

Recipe Yields: Approximately 17 Cookie Dough Balls

1. Take Oats & Cashews and Blend in a food processor

2. Add in the Agave, Maple, & Vanilla Extract

3. Blend it Again

4. Add the Chocolate Chips and Stir them in By Hand

5. Form Dough into Balls (Refrigerate first if too Sticky)

From: Averie Cooks

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