Warm Up With Butternut Squash Soup!

 

BUTTERNUT SQUASH SOUP

2 TBSP butter
1 small onion, diced
1/2 c. celery, diced
1/2 c. carrots, diced
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded & cubed
32 oz chicken or vegetable stock (Use vegetable stock if you want a vegetarian soup)
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic, minced
1 tsp dried basil
Parmesan Cheese

In a large pot, melt butter. Add all veggies to the pot and cook for about 5 minutes, constantly stirring. Pour chicken stock into pot, bring to a boil. Once boiling, cover and reduce heat to low and simmer for 40 minutes. Once vegetables are tender, pour veggies into a blender and puree until desired texture is reached. Pour back in pot, and leave on low heat. Add salt, pepper, garlic and basil to soup and stir well. Keep on low for 5 minutes, then serve in bowls. Sprinkle with Parmesan cheese.

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Healthy Tip Saturday – Daily Tip #75

HealthyTipSaturdayHave you ever tried to go meatless one day a week? Every Monday try to do Meatless Monday! Find creative ways to get your protein in. Here are some non-animal protein suggestions:

  • Soy (including tofu – go for non-GMO soy)
  • Legumes & Beans
  • Grains
  • Protein powders & bars
  • Nuts
  • Seitan
  • Leafy Greens

Try this meatless meal – CHICKPEA CURRY

 

Recipe Tuesday – Daily Tip #64

RecipeTuesdayVEGGIE SPAGHETTI!

8oz spaghetti
1 c. frozen corn
1 c. frozen peas
1 c. carrots, diced
1 lb chicken, cubed (omit chicken if you’d like a vegetarian meal)
2 TBSP Italian seasoning
1 tsp lemon zest
2 TBSP lemon juice
Favorite spaghetti sauce

In a frying pan, add chicken, Italian seasoning, lemon juice and lemon zest. Cook chicken until no longer pink. In the meantime, start to cook the spaghetti. When there is about 5 minutes left for the pasta, add corn, peas and carrots. Cook until pasta is done and veggies are tender, then strain in a colander. Add pasta back to original pan, and add 1/4 c. of spaghetti sauce and chicken. Mix until sauce is covering all noodles. Then top with your favorite spaghetti sauce.

Recipe Tuesday – Daily Tip #36

RecipeTuesdayWith Spring here now, we are sure to get some blustery days. Try this healthy & low calorie soup!

Butternut Squash & Veggie Soup

2 TBSP butter
1 small onion, diced
1/2 c. celery, diced
1/2 c. carrots, diced
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded & cubed
32 oz chicken or vegetable stock (Use vegetable stock if you want a vegetarian soup)
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic, minced
1 tsp dried basil
Parmesan Cheese

In a large pot, melt butter. Add all veggies to the pot and cook for about 5 minutes, constantly stirring. Pour chicken stock into pot, bring to a boil. Once boiling, cover and reduce heat to low and simmer for 40 minutes. Once vegetables are tender, pour veggies into a blender and puree until desired texture is reached. Pour back in pot, and leave on low heat. Add salt, pepper, garlic and basil to soup and stir well. Keep on low for 5 minutes, then serve in bowls. Sprinkle with Parmesan cheese.

Ratatouille Casserole

Ratatouille Casserole

1 – 28oz can diced tomatoes, undrained
2 zucchini, cut into 1/2 inch pieces
2 yellow squash, cut into 1/2 inch pieces
1 butternut squash, peeled and cut into 1/2 inch pieces
1 onion, finely diced
1 tsp salt
1 tsp parsley
1 tsp basil
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp black pepper
1 TBSP tomato paste
2 TBSP extra virgin olive oil
1 box Rigatoni, cooked
2 cups mozzarella

Ratatouille Casserole

In a slow cooker, add tomatoes, zucchini, yellow squash, butternut squash, onion, salt, parsley, basil, oregano, garlic powder, and pepper. Mix well and cook on high for 4 hours or low for 6-8 hours. When there are 30 minutes left for cooking, add tomato paste and olive oil. Preheat oven to 350. Place cooked pasta in large casserole dish. When ratatouille is done, pour evenly over pasta and top with 2 cups of cheese. Bake for 30 minutes and serve!

Not a New Recipe, but a Good One

Indian Cauliflower Curry

This isn’t a new recipe, but it is so good! 🙂 It is quick and easy. I made this on Thursday after picking up my son from soccer.

Indian Potato Cauliflower Curry

I know a lot of people don’t/can’t/won’t cook on weekdays because they don’t think they have the time,  but I promise you can do it if you plan ahead and know what you’re cooking. The key is meal planning.

Benefits of Doing a Seasonal Cleanse

Mexican Winter StewA lot of us hear the word cleanse but we have no idea why we should do one? There are a lot of benefits to cleansing. Here are a few:

  • Boost your immune system to prevent illnesses such as the flu, cold, etc.
  • Boost your mood, energy, and productivity by clearing your mind.
  • Shed excess weight!

To cleanse the body is to remove toxic environmental & dietary substances with the application of a healthier lifestyle. The food we eat on a regular basis can cause our bodies to have a reaction such as headaches, irritability, inflammation, obesity, and more. A cleanse allows our body to get some rest from every day stresses and help heal our body. Our bodies already eliminate waste through the colon, liver, kidneys, etc. But this detox is meant to boost all aspects of your body’s natural detoxification system, giving it the extra boost it occasionally needs.

The foods that we eat can cause illness, hormonal imbalances, nutritional deficiencies, and more. Luckily with the Elite Health Coaching Seasonal Detoxes, they are easy to follow and will give you exact instructions on what to eat, what to buy, and more along with unlimited email support! Cleanses can be done to help you get back on track to healthy eating, lose a little bit of weight, or just boost your overall mood. By doing a cleanse during each season of the year, 4 times total, you can stay on track and really get in touch with the seasonal foods that surround you to help keep you grounded. If you aren’t sure if a cleanse is right for you, contact me at sadie@elitehealthcoaching.com.