Soup, is something that I’ve been really into since I’ve decided to change my way of eating. Eating healthier is much easier if you add soup to your meal list. Soups are a great way of adding veggies & nutrients, and a great way to have leftovers, which is something that my house usually doesn’t have.
So, I searched Pinterest for awhile and didn’t find anything. There are thousands of soup recipes on there, but nothing was sticking out to me. Then I came across the recipe below & thought about how delicious it sounds. Plus it’s dairy free so my little ones could eat this without worrying about their bellies hurting.
This recipe was easy to make, it just takes a bit since you have to cook your squash. But even with cooking the squash, you can enjoy a delicious dinner with minimal effort. And if you are looking for a great site, with delicious healthy food, check hers out. I’m a new fan of it & love all her recipes.
**adapted from Anya Eats **
*1 small-medium butternut squash
*1 small onion, diced
*3 cloves garlic, minced
*5 pieces of turkey bacon, chopped
*1-2 TBSP olive oil
*3 C chicken broth
*1 bunch swiss chard, chopped
*salt & pepper
*crushed red pepper
*Preheat oven to 350-375 depending on your oven
*Cut butternut squash in half & place on baking sheet
*Bake 30-40 mins until soft
*In a skillet pan, add bacon & cook till it starts browning
*Add onions & cut together till the onion pieces are translucent
*Once all are cooked together, add in the coconut milk, chicken broth, & swiss chard pieces
*Mix well. Cook on low & let simmer
*Add cooked pieces of the butternut squash
*Add salt, pepper, & red pepper flakes to taste
*Simmer for about 15 mins
Second Chance To Dream, Ducks In A Row, My Soulful Home,
When I was younger, I stayed in an all Spanish community, where I was the only non-Spanish person around. The lessons I learned from this experience was life changing. The pieces of their culture that I fell in love with I took and incorporated it into my family’s daily life like their music, dancing, & food. Plus it helps my two older ones (who are half Dominican) to connect with a part of their heritage.
True Dominican food is absolutely amazing. If you haven’t tried it, you are really missing out. The food is not only delicious but very frugal to make. The 1st dish I’m sharing with you is a staple food that you can make many different ways depending on which beans you use. It’s a simple delicious filling meal that feeds a crowd.
Moro de Habichuela
adapted & taken from: Aunt Clara’s recipe
- 4 cups white rice
- 1 can 15.5 oz kidney beans (or any cooked beans of your choice)
- 6 cups water
- 5 tablespoons olive oil divided
- 2 TBSP tomato paste
- 1/4c chopped peppers ( i used sweet mini ones)
- 1 pinch of Oregano
- 1-2 tsp garlic minced
- 3 fresh thyme leaves
- 1-2 tsp chopped Cilantro
- Heat half the oil (2.5 Tbsp) in an iron pot over low heat and add cilantro, garlic, thyme, celery, olives, oregano, cubanela, capers. Cook and stir for a minute, or until the ingredients release their aroma. Stir in the tomato paste.
- Add beans, also while stirring, add season with salt. Once heated through, add water and bring to the boil (try the mixture and add salt to taste before proceeding, bear in mind that the rice will absorb some of the salt, so don’t low-ball it).
- Stir in the rice and simmer stirring frequently to avoid excessive sticking. Make sure to remove the rice that sticks to the bottom.
- When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes. Wait 15 minutes, uncover, add the remaining oil and stir.
- Cover again another 5 minutes. After this the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point it looks too dry add ¼ cup of boiling water before stirring and covering.
Are you a fan of Dominican food? What’s your favorite dish?
Strangers & Pilgrims on Earth,
Yesterday, I was preparing for a huge snowstorm. Some people said a Nor’ Easter was coming. But sadly, it looks like we’ll only get a few inches of snow.
Because of the storm, I had to go grocery shopping a day earlier, which I’m glad I did. At our local Shaw’s (which I try to only shop their sales cause it super expensive) I found pork roasts for $.88/lb & split chicken breast for $.99/lb. At those prices, I had to stock up on my meats, since we were running low.
I don’t about you but I haven’t cooked many pork roasts since they are usually expensive. So I treated it just like a chicken roast this time around, using lemon juice, pepperoncini, and spices. And it came out super delicious.
The aroma filled my kitchen all afternoon. IT cooked so well, it was falling apart, making it easy to shred it. This was a comfort meal, perfect for a day like today. If you make this, I promise you, you won’t be sorry. It’s definitely worth a try. Simple & delicious.
7 Spice Pork Roast
3 TBSP lemon juice
handful of sliced pepperoncini (optional)
3 cloves minced garlic
1 tsp rosemary
1/2 tsp thyme
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp pepper
1. Place roast in crock pot.
2. Dump the lemon juice on & then add the garlic.
3. Add the rest of the spices to the top of the roast.
4. Turn roast over so that way some seasoning comes off and will season the bottom of the roast.
5. Cook on high for 6 hrs or so, depending on size of roast.
6. Slice or shred the pork & serve over mashed potatoes or rice.
How do you cook a pork roast?
An Allie Event, A Peek Into Paradise, DIY Show Off, I Should Be Mopping The Floor, Create With Joy, A Life In The Balance, Strangers & Pilgrims On Earth, Sew Crafty Angel, Lou Lou Girls,
I’m not sure how many of you know that I used to sell baked goods at the local farmer’s markets. I used to come up with interesting recipes and share them with my customers. They loved how original I was and the things that I came up with. I took staples and put my twist on them. One of my biggest sellers was my Vanilla Chia Granola.
People would come from all around to for it. Our market was held on the grounds of our local hospitals and I can remember a nurse coming out just for it. She loved it and looked forwards to it every week. It always made me smile when people told me how much they love my treats.
When I stopped doing markets, I stopped making new recipes, & I stopped baking. But it’s been a few years and now my kids are asking for some of my delicious treats. My youngest son has been asking me to make it for 8 months or so. I would always plan to then something would get in the way. Well yesterday, I made sure nothing and I mean nothing got in the way of making the granola for my son.
As soon as he walked through the door, he could smell the vanilla/honey combo and knew I finally made it. He was a happy guy. I’m sure you’ll please any granola lover in your life. The best part of this recipe is that you can change the ingredients depending on your tastes and still get the same great granola.
Vanilla Chia Granola
8 cups oats
2 c sliced almonds
1 c brown sugar
1 c dried cranberries
2 TBSP chia seeds (reg or white)
1 tsp salt
1-1.5 tsp cinnamon
3/4 c oil (of your choice)
1 c honey (I used local honey but any will do)
4 TBSP vanilla extract
1. Preheat oven to 300 degrees.
2. Combine the 1st 7 ingredients in a bowl.
3. In a saucepan combine the oil, honey, & vanilla over medium heat. Bring to boil and let boil for 1 min. It will get fluffy looking which is what it’s supposed to do.
4. Remove from heat and pour over the mixture in the bowl.
5. Stir well, making sure all of the ingredients are mixed together and everything is covered in the honey oil mixture.
6. Once fully combined, spread granola on cookie sheet spread it out. You want a layer of granola covering the whole pan. Usually I do my granola on two pans.
7. Place in oven and cook for 15 mintues.
8. Take out and stir the granola. Put back in oven for 10 minutes.
9. Take out of oven and let cool for 15-20 minutes.
10. Once cooled, the granola will be hard till you start moving it around. Then it’ll be fine. ~And enjoy~
A Creative Princess, The Jenny Evolution, Nancy On The Home Front, Create With Joy, I Should Be Mopping The Floor, A Life In The Balance, Lou Lou Girls, Sew Crafty Angel,
When I ask my kids what they think of as Christmas food, they named off sweet treats, desserts, & drinks. But Christmas food doesn’t always mean unhealthy super sweet things. Instead, there are numerous delicious healthy food you can make this holiday season. For some inspiration, to get you started, I collected 13 recipes from breakfast to lunch to desserts to treats, I covered the whole bases, giving you a well rounded list.
Cranberry & Oatmeal Breakfast Muffins
Healthy No-Bake Cranberry Jam Tart
Chicken-Broccoli Shells & Cheese
Balsamic Brussels Sprouts W/ Maple, Walnuts, & Feta
Butternut Squash, Pomegranate, & Goat Cheese Crostini
Wild Rice Salad W/ Cranberries & Nuts
Frozen Yogurt Bark
Baked Eggs W/ Mushroom & Parm
Chicken Christmas Salad W/ Avocado, Red Pepper, & Lime
Chocolate Pomegranate Clusters
Prosciutto Wrapped Goat Cheese Stuffed Dates
Christmas Cranberry Dip
**All images are from each site, they are not mine.**
Any delicious recipes that you are going to make or plan to make, please share below.
Create With Joy
Having apple cravings for this time of the year is great, because it’s one of the things we have an abundance of. After work today, I finally had to time to make a delicious snack cake that I’ve been meaning to make, my 3 Ingredient Apple Spice Snack Cake. This cake is as delicious as it sounds and only take minutes to make. Plus it smells up your whole house with the fantastic fall aromas. As my boy opened the door, the smell hit him and he was so excited to find out what made the awesome smell. It’s a recipe to keep on days you want some fall comfort with little efforts. It’s my go to for a snack cake or a crumb it up as an apple spice crisp & serve it with ice cream. Either way, your family will thank you by gobbling it all up.
3 Ingredient Apple Spice Snack Cake
*4-5 apples sliced (depending on the size of pan used.)
*1 pumpkin spice cake mix
*3/4c butter melted (1/2c left dry spots that didn’t cook so I add a little more butter and it works out well.)
*Preheat oven to 350. Grease bottom of pan.
*Place apples on the bottom of pan, cover completely with sliced apples.
*Sprinkle cake mix over apples covering completely. I used a smaller cake pan the 2nd time around so the cake was a little thicker.
*Spread the melted butter over the cake mix covering as much area as you can. Any dry areas should cook when apples release their juices. If not the last 5 minutes of cooking pull cake out add a tiny bit of water and cook for 5 minutes.
*Place pan in oven and cook for 45-50 minutes depending on your oven & pan.
*Take out and let cool for 15 minutes or so.
*Then slice & enjoy. Or crumbling up and serve it with ice cream.
What a favorite apple treat/dessert in your house?
One of the biggest & best things I love doing in fall is eating all the delicious foods. I can’t seem to get enough, hence why I decided to this as my 31 day series. This year I’ve changed how I eat and I would like to continue with eating healthier food. But there will be days, that this won’t apply to. My month of recipes with be a mix, old & new, healthy & not, unique & common (with a twist of course), home made or semi etc.
This image isn’t good, I didn’t have much time to take one tonight. Don’t judge this recipe by the image.
Today’s recipe is one that I have been meaning to make but never got around to it. Well today is the day. I loved the pie but only half the kiddos like it since it wasn’t sweet. They were expecting something with lot of sugar in it like blueberry pie. I love the taste of this pie but if you’re looking for something a little sweeter either use sweetened coconut or add a little bit of sugar. But if your like me who love pumpkin and coconut but not a huge sugar fan, you’ll love this recipe. Another great thing about this recipe, was the crust I used. I loved how the granola tasted with the coconut and pumpkin. Such a great combo!
Rustic Pumpkin Pie W/ Coconut Cream Topping
adapted from: Cynthia Presser
- 3 cups of puree pumpkin
- 1 premade crust ( I used a granola one)
- 1 can (14 oz) sweetened condensed milk, divided
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup (7 oz) unsweetened coconut
- In a food processor add the pumpkin, ginger, cinnamon, & half of the milk. Mix well.
- Pour pumpkin mix into pie crust and spread out. It will fill most of the crust so don’t worry.
- Mix the remaining milk with the coconut. Mix well.
- Pour over pumpkin mix in the crust and spread out.
- Bake @ 350 for 20-30 mins
- Take out of oven let cool for 15 mins. Then transfer to fridge to let cool for a hr or two.
- Slice when ready to eat.