by Heather | Sep 29, 2016 | cooking, gluten free, recipies, squash, vegetarian
Butternut Squash Soup
Ingredients:
1 Tbsp. olive oil
2 C onion, chopped
2 cloves garlic, finely chopped
6 C cubed butternut squash (about 2 ½ lb)
2 Granny Smith apples, diced
(2) 15 oz. cans white beans
½ tsp. sea salt
½ tsp. thyme
1 tsp. yellow curry powder
4 C low-sodium organic vegetable broth
2 C water
Preparation:
- Heat oil in large saucepan over medium heat.
- Add onion & curry powder; cook, stirring frequently, for about 3 minutes
- Add squash, salt, thyme, apples, white beans, vegetable broth & water
- Bring to a boil. Reduce heat to low; cook, stirring occasionally, for about15 minutes, or until squash is soft.
- Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth. You can also leave soup in pan and use an immersion blender.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing. You can also use an immersion blender ~ much easier!!
Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
FitEffex@gmail.com
(508) 523-6143
by Heather | Jul 6, 2016 | gluten free, recipies, salad, vegan, vegetarian
Detox Kale Salad with Lemon Parsley Dressing
INGREDIENTS:
Detox Kale Salad:
– 1 head lacinato (dino) kale, leaves thinly sliced
– 1 head Russian red kale, leaves finely chopped
– 1/2 red bell pepper, cut into matchsticks
– 6 small radishes, thinly sliced
– 1 medium carrot, peeled and grated
– 1/2 small cucumber, peeled and thinly sliced
– 1 large ripe avocado, peeled and diced
– 9 oz. roasted beets, diced
– 1/2 raw walnut halves, chopped
Lemon-Parsley Dressing:
– 1/4 cup + 1 tablespoon avocado oil (can also use grapeseed or olive oil
– 1/4 cup fresh lemon juice (1 large lemon)
– 1 clove garlic, minced
– 1/4 cup packed fresh parsley leaves
– 2 teaspoons pure maple syrup
– 2 teaspoons stone ground mustard
– pinch of salt
INSTRUCTIONS:
-Preheat oven to 400 F. Cut off beet greens, clean beets and wrap loosely in foil. Once the oven has reached 400, add the beets and roast for 50-60 mins. Remove when done, allow to cool, and remove the skin (should come off easily). Dice beets.
– Wash the kale leaves under cold water and pat dry with a paper towel. Remove the stalks and discard. Finely chop the leaves and place in a large serving bowl.
– Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.
Prepare the Lemon-Parsley Dressing:
– In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too. [Adapted from LoveBeets.com]
Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
FitEffex@gmail.com
(508) 523-6143
