Here are a few of my favorite recipes. They are easy to make, healthy and family friendly!
I came up with this recipe on a cold autumn evening. Snow had fallen that day and I wanted to make something a little spicy to warm up the family. Many recipes call for roasting the squash beforehand, but I was in a hurry and simply put the squash right in the pot with the other veggies and let them simmer all together. To make it healthy, I used light cream and olive oil instead of butter. This soup turned out so delicious! Everyone loved its velvety texture and slightly sweet and spicy taste.
Here’s what you’ll need:
2 tablespoons light olive oil
1 onion, coarsely chopped
6 cups chicken broth
1 medium sized butternut squash, peeled, seeded and cubed
3 medium carrots, peeled and sliced
2 medium potatoes, peeled and sliced
2 cloves garlic, minced
2 tablespoons maple syrup
¼ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves
1 cup cream (I used 10%)
Salt and pepper to taste
In a stockpot, heat olive oil over low-medium heat. Add coarsely chopped onions and cook for about a minute or until they turn slightly transparent. Carefully pour chicken broth in pot with onions and bring to a slight boil. Meanwhile, prepare butternut squash, carrots, potatoes and garlic and add to broth. Stir in maple syrup and spices. Bring to a boil once more and simmer for about 20-25 minutes or until all vegetables turn soft. Turn off heat and let cool.
Once soup has cooled, transfer to blender in batches and blend until smooth. Pour in cream, add salt and pepper to taste and reheat if necessary on low. Serve with a multigrain baguette and butter or your favorite sandwich!
September 21, 2018
Nothing says fall like the warm and spicy aromas of freshly baked banana bread. I’ve tried many different recipes over the years and have tweaked this one into my favorite. I made it today and it turned out perfect! It is moist, not too sweet, has just the right amount of spices… and it smelled so, so good while it was baking.
If you’re looking to make it with chocolate chips, that works well too! My kids love that version and it makes a great snack in their lunch. To do so, I use the same recipe, but omit the nuts and spices, and add 1 cup of chocolate chips instead.
Here’s what you’ll need:
1 cup of granulated sugar
¼ cup of brown sugar
¼ cup of softened butter or coconut oil
¼ cup applesauce
3 or 4 mashed ripe bananas (about 1 ½ cups)
½ cup of milk+1 tsp. of apple cider vinegar (mixed together)
1 tsp. vanilla
1 ½ cups of whole wheat flour
1 cup of spelt flour
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
1 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts
1. Grease a 9X5X3 inch loaf pan. Make sure oven rack is in a lower position so that the top of the pan will be in the center of the oven. Heat oven to 350°.
2. In a large bowl mix sugar, butter or coconut oil and applesauce. Add eggs and stir well. Pour in the mashed bananas, milk + apple cider vinegar and vanilla. Mix to a smooth consistency. Next, add the wheat and spelt flours, cinnamon, nutmeg, cloves, baking soda and salt. Stir until moist, add nuts and stir once more to evenly distribute nuts. Pour mixture into greased pan.
3. Bake about 1 ¼ hours (75 minutes) or until toothpick inserted in the middle of the bread comes out clean. Depending on ovens, baking times may vary, so be sure to check your bread often towards the end of its baking time.
4. Once out of the oven, let it cool for at least 5 minutes. Loosen sides of loaf carefully with a butter knife or spatula. Remove from pan and place on a wire rack. Let it cool completely before slicing.
5. Enjoy it with a cup of coffee or a spicy chai latte! I also like to have herbal tea on hand for the kids, as they love a good cup of warm tea with this banana bread after school on those cool autumn days…