• Happy Thanksgiving!

    Happy Thanksgiving everyone!

    On a day where we give thanks and reflect on what we are grateful for around a table filled with delicious homemade food (usually) That is unless you’re tired of cooking this year ;) I’m thankful for all my friends and family and of course healthy eating! I hope some of you can be thankful you’ve found this blog and it has helped or inspired you in some way! Enjoy your day of great food and time with loved ones!  :)

  • Pear + Yam + Butternut Squash Soup

    Happy Tuesday friends!

    With Thanksgiving approaching in a few days, I thought I would post a recipe that would definitely be a great one to make for your family dinner! It’s super tasty and easy to make! Be sure you give yourself plenty of prep time though, because it is not a quick dish to make but the end result is definitely worth it!

    Pear + Yam + Butternut Squash Soup

    Ingredients

    • 3 Large Bartlett Pears
    • 1 Large Yam
    • 1 lb. of Butternut Squash
    • 2 Medium White Onions
    • 1 ½ cup of water
    • ¼ cup Almond Milk
    • 2 Cups of Low Sodium Veggie Broth
    • 2 Tablespoons of EVOO (Extra Virgin Olive Oil)
    • 1 Cinnamon Stick
    • ¾ Teaspoon of Himalayan Sea Salt
    • Chopped chives for garnish

    Directions

    • First dice + peel your squash. (To speed up the prep time you can buy the pre packaged squash that is already diced for you.)  Peel + dice the yam.
    • Add the yam, squash, water, salt, veggie broth and cinnamon stick to a pot and let simmer until soft. (Around 45 minutes.)
    • While your squash and yam are simmering, slice your onions and in a separate pan cook the onions with the EVOO.
    • Next, peel and slice the pears. Throw away the cores. Add the pears to the pan with the onions and cook for 5 minutes. Then let them simmer for another 10-15minutes until you start to see they are getting caramelized.
    • By the time your pear and onions are done you will have about 5 minutes or so left for the yam and squash. Before adding the pear + onions remove the cinnamon stick from the pot and throw away.
    • Once the yam and squash are soft enough to easily mash with a fork you can add the pear and onion to the pot.
    • Mix together both mixtures in the pot.
    • Add entire mixture into a blender in batches. You will probably only have to do about 2 batches.
    • Add the almond milk into the batches and blend until completely smooth and has a soup like texture.

    NOTE: This soup will be thick so you don't have to keep blending and blending to get a more liquidy texture. Also, you can add more salt while you’re blending if you feel it needs a little extra! :)

  • Recipe: Baked Cheesy Spinach

    Happy Tuesday everyone!

    Today I’m sharing a recipe that I made last year for Thanksgiving, Baked Cheesy Spinach. Creamed Spinach was always a staple at the dinner table for my family at Thanksgiving. When I started really getting into cooking one thing that I always thought about was that there must be a healthier way to make a lot of these classic dishes. That there must be a way you could use alternatives to make it better for you. This recipe is a one that does just that!

    Baked Cheesy Spinach

     Ingredients

    • 1 Large 1lb Package of Fresh Spinach
    • 3 Large Eggs (You can use all whole eggs, all whites or all whites and a whole – which ever combination you prefer!)
    • 1 Cup Shredded Cheddar Cheese
    • 1 Cup Almond Milk
    • ¼ Cup All Purpose Gluten Free Flour
    • ¼ cup Greek Yogurt 
    • ½ cup of Finely Chopped White Onion
    • 5 Large Garlic Cloves Chopped
    • ½ Teaspoon of Himalayan Sea Salt
    • 1/8 Teaspoon of Ground Black Pepper
    • Gluten Free Bread Crumbs



    Directions

    • Preheat your oven to 350 degrees.
    • First, wash your spinach thoroughly.
    • Now, chop up your onion and garlic.
    • Heat up a large pan and start sautéing the spinach. You will probably have to do two batches of sautéing because of how much you will be using.
    • Sauté the garlic + onion and add to the spinach in a bowl.
    • Next, start by mixing together the eggs, almond milk, flour, Greek yogurt, salt + pepper in a separate medium size mixing bowl.
    • Now add the garlic, onions and spinach to the liquid mixture. Add the cheddar cheese and mix again using a spoon.
    • Grease a 2 qt baking dish. (I like to use EVOO or Avocado Oil.)
    • Pour the final mixture into the baking dish and top with a very thin layer of breadcrumbs. You can also add more cheese to the top if you’d like! Both of these are optional but I like the little crunch that the breadcrumbs add to it.
    • Bake for an hour or until you can put a knife or fork in the center and pull it out cleanly.

     

    Credits:

    Recipe, Written & Styled by: Kristen Tola Hettich

    Photography by: Bethany Nauert