Fall! Butternut Squash and Apple Bisque

I didn't even adapt this from anything - GO ME! I really like how it turned out - this is a sweet soup with fall flavors.

What You Need:
2 medium butternut squash
4-6 apples (I used 6 small McIntosh seconds)
5 cups organic low sodium chicken stock
1 sweet onion
1 cup water
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper (optional)
1/4 cup raw honey
1 cup heavy cream
EVOO

What to Do:
Preheat oven to 425 degrees.
Cut butternut squash in half and place cut side up on baking sheets in oven for approx. 45 minutes.

Core, peel apples and cut in half, cut onion into quarters. Toss lightly in EVOO and place on baking sheet along with squash (after already spending 45 minutes in the oven). Brush squash with EVOO as well.

Sprinkle approx 1/2 tsp (more or less, depending on taste) each of spices (minus cayenne pepper) on squash, apples, and onion.

Place all in oven for another 20 minutes (less if using softer apples - mine made applesauce almost after 20 minutes!)

Add chicken stock to large pot. When squash, apples, and onion are done, scoop seeds out of squash and remove skin - you may have to use gloves or let cool! I found this easy to do by just cutting the squash in half and peeling each side off the back.

Cube squash, and add along with apples and onion to chicken stock. Using hand blender, blend until desired consistency. Add honey and heat to a boil.

Add remaining spices and let simmer for 10 minutes.

Finally, reduce heat and mix in cream. Garnish with chives, sour cream, greek yogurt, whatever your preference!



Enjoy!

Sinless Cupcakes

I adapted this recipe from Paleo.com
Great treat that is guilt free!

What You Need:
Batter:
1/2 Cup Coconut Flour
1/2 Cup Honey
1/2 Cup Coconut Oil
6 Eggs
1 tsp Sea Salt
1/4 tsp Baking Soda
1 Tbs Vanilla Extract

Chocolate Frosting
1 Cup Dark Chocolate
2 Tbs Honey
1/2 Cup Coconut Oil
1 Tbs Vanilla Extract
Pinch Sea Salt

What to Do:
Preheat oven to 350 degrees. Combine dry batter ingredients in bowl and mix. Combine wet ingredients in bowl and, using hand mixer, mix. While mixing, add dry ingredients to wet ingredients. Pour into greased cupcake pan. Makes 12.
Bake for 18 minutes.

Frosting: Melt coconut oil in small saucepan. Add chocolate, vanilla, honey, and salt. Mix thoroughly, transfer to food processor or blender (make sure this can fit in the freezer) and let sit in freezer until it has a thick consistency (about 10 minutes). This took me a few times of taking it out, re melting in the microwave, and re freezing to get it right but if the top is somewhat hard and you catch it just before the bottom hardens, it is perfect. Keep an eye on it every few minutes.
Remove from freezer and whip in food processor.

Allow cupcakes to cool completely before adding frosting. I have no idea what I am doing when it comes to decorating frosting.. I plopped a blob on each and swirled a fork around it to create the rose-like look. Better than nothing!

Enjoy!

Roasted Red Pepper and Smoked Gouda Bisque!

I tried REALLY HARD to make this like my favorite from The Whistling Kettle in Ballston Spa, NY, as it is my favorite! I don't think it came out as thick, and there are definitely some discrepancies but I think it turned out great!



What You Need:

6-7 Red Bell Peppers, cored and sliced into strips
2-3 Green Bell Peppers, cored and sliced into strips
1 Cup Baby Carrots
1 Red Onion
1 Yellow Onion
Cloves of 1/2 Garlic Bulb
1/3 Cup EVOO, divided
1 Large Can Whole Tomatoes - Peeled
6 oz tomato paste
48oz Organic Vegetable Stock
1/8 Cup Brown Rice Flour
1/3 Cup Marsala Wine
2 Cups Heavy Cream
2 Tbs Butter
8 oz Smoked Gouda Cheese, shredded

Spices:
6 Tsp Paprika
3 Tsp Oregano
3 Tsp dried Basil
4 Tsp Cayenne Pepper (less for less spicy)
4 Tsp salt
2 Tsp pepper
2 tsp White Pepper
4 Bay Leaves

What to Do:
Preheat oven to 450 degrees. Spread peppers onto baking sheet and brush with EVOO. Roast for 15 minutes. Mix peppers and broil on low for another 15-18 minutes.
Meanwhile, combine carrots, onions, and garlic in food processor until chopped fine. Melt butter in large sauce pan and add remaining EVOO. Transfer carrot-onion mixture to saucepan, cook on medium with bay leaves for 5 minutes. Discard bay leaves.
Chop tomatoes in food processor and add to sauce pan. Mix in flour, peppers, and vegetable stock. Bring to boil and simmer for 10 minutes. Add Spices. Puree with hand blender until desired consistency.

Mix in gouda until melted and remove from heat. Stir in cream (do not let boil).

My favorite is to top with scallions and a little extra gouda.
Enjoy!

Post Workout Chocolate (Almond) Milk

Great healthy alternative to chocolate milk, Gatorade, or "Recovery" drinks!


I started Insanity today and also am coupling the p90x diet into it. I am not into sugary drinks, so the "Recovery" drink they recommend is not something I would purchase. I read somewhere, however, that chocolate milk works as a substitute. Being that this is also super full of bad sugars, I decided to come up with my own! This gives even more protein than regular milk, without the sugar that can make you crash!

8oz unsweetened Almond milk
1/2 Tbs plain cocoa powder
1 tsp raw honey

Tip: Mix honey, cocoa powder, and just a little almond milk until well blended before adding to milk, unless you have one of those awesome shake cups!

Chocolate Blueberry Energy Smoothie

This smoothie does everything I need: satisfies my sweet tooth, gives me energy, gives me the PROTEIN I need for a quick workout (30 mins or less of cardio) and fills me up!

What You Need:
1 cup frozen blueberries
3/4 cup unsweetened almond milk
1 tsp cocoa powder
1/2 cup chocolate Chobani yogurt
1 Tbs Chia seeds
1 Tbs honey
1 Tbs peanut butter

What to Do:

Blend ingredients, and enjoy! (Serves 2)

Ahh.. Finally a Pesto I Love!

I have made pesto so many different ways .. with lots of tweaking to get here... finally I have a recipe for you

(This makes a lot of pesto for freezing for a large group .. approx 16 oz so depending how much you like on your pasta this makes a ton! I also learned you can store this in a jar in the fridge as long as you top it with oil each time you store it.)

What You Need:
Between 5-6 oz (weighed) fresh basil leaves
1 cup pine nuts, roasted on the stove
2 cloves garlic
1.5 cups EVOO
3/4 cup fresh grated parmesan or romano cheese
1/2 stick organic unsalted butter (softened, slightly melted)
Sea Salt and Pepper to taste
Pasta of choice

What to Do:
Combine all ingredients minus the oil and basil in a food processor or blender. Blend, slowly add in basil and oil, blend until desired consistency is acquired. Serve over pasta of choice.

I use brown rice penne with roasted whole cherry tomatoes and top with a bit more cheese :)

Enjoy!

More Pizza!

This was adapted from Toni Cisnero's recipe :)

What You Need:
1 lb ground turkey
1 tsp Italian seasoning
1 tsp garlic powder
Fresh basil leaves
2 egg whites
3/4 cup oats
1/2 cup organic red sauce
Crushed red pepper flakes (if desired)
1/2 cup cottage cheese
Toppings of choice, I used spinach, sauteed red bell pepper, and sauteed baby bella mushrooms

What to Do:
Preheat oven to 350 degrees

In bowl, combine turkey, egg whites, seasonings (not basil leaves) and oats. Mix well with hands.
Spread in a pizza-like fashion on a pizza stone or cookie sheet. I puffed up the edges for a "crust."
Bake for 20 minutes.


Add sauce, then layer cottage cheese on, then add toppings. I added basil, then spinach leaves, then mushrooms and peppers. In the future I may add more cottage cheese on top to melt in the toppings!

Bake for another 10 minutes, and enjoy!

Cilantro EVOO Infused Chicken over Creamed Spinach

What You Need:
(This is for two servings of 5oz each chicken)
Marinade:
2 TBS Cilantro & Roasted Onion (or similar) EVOO (Or improvise with adding your own cilantro and onion) I buy mine at my favorite store (I know I have mentioned them): Saratoga Olive Oil Company where you can also order online!
1 TBS freshly minced garlic
1 TBS raw honey
1/8 tsp black pepper
1/4 tsp celtic sea salt
1/8 cup lime juice (I recommend cutting the lime juice in half if you are not putting this over a bed of creamed spinach)

10oz chicken (5oz breast per person)

Creamed Spinach:
This was completely improv because I needed to get rid of spinach before it went bad, and I kept adding to it so I am not 100% sure of the amounts, but feel free to substitute for your own recipe, or substitute certain ingredients of mine into yours to make it a bit more healthy :).
Keep in mind coconut flour is very dense, use approx 1/2 the amount you would normal flour.
1/4 cup organic whole milk
2 tbs butter
2 TBS coconut flour
1 6oz bag baby spinach leaves
salt, pepper, garlic powder to taste

What To Do:
Chicken:
Place chicken breasts in baking dish. Combine all ingredients for marinade in a bowl, mix thoroughly, and add to chicken. Allow to marinate for at least 30 minutes. I grilled mine on the George Foreman grill.

Spinach:
Make a roux with butter and coconut flour in a double boiler. Add milk and allow to thicken. Add handfuls of spinach as they fit until wilted... looking like a cream spinach. Add spices as desired.

I know this sounds really caveman but I don't know how else to describe making creamed spinach! I have never looked at a recipe. If anyone has any tips please let me know!

Add grilled chicken over creamed spinach, and enjoy!