Browsing Tag

butternut squash


Harvest Soup

December 17, 2014


I love to take advantage of soup making on rainy days, and while this and this soup were my go to last winter, this Harvest Soup is going to be my new staple.  The hint of apple really adds an unexpected twist and the coconut milk leaves you with the richest, ceramist soup… delicious!


Fall Harvest Soup 

via Blissful Basil 

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 1 medium butternut squash, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • 1 green apple, peeled and cubed
  • 3 cups low sodium vegetable broth
  • 1 teaspoon cinnamon
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • pinch nutmeg
  • 1/2 cup light coconut milk
  • 1 teaspoon sea salt
  1. Heat coconut oil in a large stock pot over medium low heat. Sauté onion in pot until translucent (5-7 minutes).
  2. Add butternut squash, sweet potato, apple, vegetable broth, spices and stir gently until combined.
  3. Turn up the heat to medium-high heat, cover and cook for 25 minutes or until veggies are tender.
  4. Remove from heat and use an immersion blender to puree.
  5. After a minute or so of pureeing, slowly drizzle in coconut milk and sea salt and puree until smooth.
  6. Swerve warm and garnish with pumpkin seeds, pomegranate seeds, sliced green onions, and/or radish sprouts





Miso Veggie Tofu Bowl

January 6, 2014


This week, I am focusing on fresh starts and new ways to begin this calendar year (sorry if that’s super cliché… I personally love the whole New Years concept)! I wanted to begin with a delicious and healthy meal option that I’ve been loving lately! I have always loved miso – some of my all-time favorite recipes include this one and this one. But recently have a new obsession Smitten Kitchen’s Miso Veggie Bowl recipe.  I whipped it up for dinner a few weeks ago and immediately added it to my recipe line up.  The major perk (apart for the flavor?!) the fact it makes a great lunch the next day (although there is rarely enough left over for that).

Here is the original recipe – and here is what I’ve been whipping up:


  • 2 T white miso
  • 1.5 T almond butter
  • 1 tablespoon minced fresh ginger
  • 1 small garlic clove, minced
  • 1 tablespoon honey
  • 1/4 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil

Mix with an immersion hand blender until combined.

The Goods

  • Tofu (I prep it using this recipe)
  • Sweet Potatoes
  • Butternut Squash
  • Carrots
  • Broccoli

Roast according to Smitten Kitchen’s directions and serve over rainbow quinoa and top with the miso dressing!
I love how you can create the dressing, while the veggies are roasting… And you can be flexible with whatever veggies/protein you use… I love it’s versatility! You easily can use this recipe as a veggie dipping sauce if you wanted to as well…


PS if you aren’t familiar with Smitten Kitchen, I highly recommend you do so.  I have followed Deb’s blog for sometime, but recently treated myself to her cookbook – it is amazing!

What is your favorite week day meal lately?