I think I surprised myself a bit with this one – because it is SO. DELICIOUS! You’re welcome!
Creamy Butternut Squash & Sage Pasta
1 whole butternut squash, peeled and cut into small cubes
1 medium onion, cut into large chunks
1 tablespoon EVOO (Extra-Virgin Olive Oil)
1 teaspoon salt
½ teaspoon pepper
20 leaves fresh sage, cleaned and sliced
2 cloves garlic, crushed
8-12 oz. gluten-free pasta
¼ cup butter or dairy-free option
½ cup chicken/vegetable stock
1 cup full-fat canned coconut milk
Optional: add chicken or top with Parmesan cheese
Preheat oven to 425 degrees F.
Coat squash and onions with EVOO, sprinkle with salt & pepper, spread evenly on cookie sheet.
Roast squash and onions for 30 minutes, stirring at 15 minutes.
Start boiling water for pasta – cook according to package directions.
Make sauce: Melt butter in medium skillet over medium-low heat. While simmering, add sage and garlic. Sauté 2 minutes. Whisk in coconut milk, broth, and ½ teaspoon salt. Simmer 5 minutes. Let cool 5 minutes.
Remove roasted vegetables and let cool 5 minutes.
Reserving a ½ cup vegetables for garnish, puree remaining roasted vegetables and sauce using a food processor.
Mix sauce and pasta in the sauce pan.
Add garnish to individual plates and top with Parmesan cheese (if desired).
Who doesn’t love cookies? I definitely love my fair share of cookies, but I don’t love my fair share of sugar. I heard of this 3-ingredient peanut butter cookies and figured I’d give them a try, but I needed to make my own modifications to healthify. (Can we just pretend “healthify” is a word?) I looked at my available ingredients and considered the strict elimination diet I’m currently following. Here is what I ended up making… and they are pretty delicious if I don’t say so myself! I hope you also like them.
Yep! I said it. Allergen-Free and Gluten-Free bread…. and in a mug! I am on an elimination diet, so there is a very limited amount of food I can eat right now. I searched and searched for a recipe that I could use to make myself a little side of bread to dip in my french onion soup (since I can’t use the typical bread pieces or cheese). Well, when you can’t find one, you make one. At least that’s the attitude I have had to adopt over the last year or so.
Gosh this soup is so easy. I am recovering from a surgery, so I have been spending a lot of time at home and am not able to cook much, so this recipe looked like a good option since it was simple and in-line with my elimination diet. In order to make this meal balances, I ate some turkey meat on the side as there isn’t a significant source of protein with this soup.
Butternut Squash & Apple Soup
Medium butternut squash
2 baking apples
6 garlic cloves
2 springs fresh thyme
Extra Virgin Olive Oil or Coconut Oil
Salt & Pepper
2 cups low-sodium chicken broth
1/2 cup full fat coconut milk
1/2 apple – diced – as garnish (if desired)
Preheat oven to 375 degrees F.
Cut garlic cloves in half.
Cut squash in half length-wise. Scrap the seeds and strings out with a spoon. Brush the oil over the cut sides and sprinkle with salt and pepper. Place squash halves face down on a cookie sheet or baking pan and insert the garlic and thyme sprigs inside the crevice where the seeds used to be. Bake for 15 minutes.
Peel, core and slice the apples into quarters. Brush with oil and season with salt and pepper.
When the 15 minutes for the squash are done, add the seasoned apples to the pan and bake another 15-20 minutes until apples and squash are tender.
Remove from oven and let cool enough to peel the skin off the squash.
Discard thyme sprigs. Place apples, garlic and squash to a medium pot. Mash with a potato masher.
Add desired amount of chicken broth and bring to a simmer.
Remove pot from heat and blend using an immersion blender (you can use a food processor, but the immersion blender is way easier. I’d highly recommend investing in one.)
Add coconut milk and blend until smooth (or chunky if you prefer).
It’s no secret that I haven’t written much on my blog in several months. To be honest, I have been struggling with some health issues and have been working closely with a dietitian (Dietitian Cassie) (as well as doctors) to try and find the cause. Needless to say, I have had other priorities than posting here. However, that does not mean I don’t miss writing, posting, and interacting with every single one of you who reads my blog. There are so many new things I want to share with you that I have learned in the last few months – but that will be a post in it’s own.
Today, I want to share with you a recipe I made this morning for my breakfast smoothie. As some of you know, I started an elimination diet last week (this means no nuts, no soy, no dairy, no eggs, no gluten). At first, this diet had me antsy and squirming – nervous that I wouldn’t be able to eat anything good: forcing me to gag down every meal for nutrients rather than enjoyment.
Good news: this is not true!
This smoothie recipe is so, so good! I’m totally making it again tomorrow.
WOW! I have really impressed myself with this recipe. Carlos’s father and step-mother came for dinner last last to celebrate Carlos Senior’s birthday. I wanted to try this soup. I found a base recipe and then added what I thought it needed to be perfect. And perfect it was. This is probably my new favorite soup – and it should be yours too! It is THAT good.
Roasted Red Pepper with Smoked Gouda Soup
1 tablespoon EVOO
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 (8oz.) jars roasted red peppers (available at the dollar store), chopped
4 garlic cloves, minced
3 1/2 cups reduced sodium chicken broth
3 tablespoons tomato paste
1 can fire-roasted diced tomatoes
1/2 cup butternut squash puree (full squash, halved, baked at 400 for 1 hour)
1/2 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon salt and pepper
1/4 cup milk or evaporated milk
2-3 tablespoons fresh basil, chopped
1/2 cup or 6 oz. shredded smoked Gouda cheese
Bake butternut squash (if needed).
Heat oil in large soup pot. Add onion and cook – about 3 minutes – until tender.
Add garlic and cook another minute.
Add carrots, roasted red peppers, chicken broth, tomato paste, squash puree, diced tomatoes, thyme, paprika, salt and pepper. Bring to a boil, reduce heat, and simmer (uncovered) about 25 minutes.
Remove from heat, add milk, and slightly puree using an immersion blender. Be sloppy about this blending as the more chunks there are in the soup the better.
Return soup to heat, add cheese and fresh basil. Cook until cheese is melted.