Golden Butternut Squash Soup with Roasted Butternut Squash Seeds

This recipe was created in partnership with Imperfect Produce and featured first over here , but I couldn't resist sharing it with you all too. This year Imperfect produce is leading the campaign #newyearnewwaste and couldn't feel more honored to be inspiring others in a movement I believe so much in. There are so many simple ways to reduce waste. One way is using as many parts of a vegetable as possible. How many times have you used a butternut squash and then just tossed the seeds? I am so guilty of this. It is so, so easy to toss the seeds in oil, sprinkle a little salt, and roast that I don't know why I haven't been doing it forever. In this recipe I used the seeds to add some texture and interest to the soup, but if that's not your thing you can still roast the seeds and eat them straight up or use as a salad topping. Whichever way you decide to consume them, you'll still be reducing waste and that is a pretty freaking awesome thing. 

Golden Butternut Squash Soup

Serves 2  

• 1 medium butternut squash, seeds and all 
• 1 1/2 teaspoon coconut oil 
• 1 can coconut milk (14oz can) 
• 1 teaspoon turmeric 
• 1/4 teaspoon garlic 
• 1/4 teaspoon sea salt 

Preheat Oven to 350 degrees. Cut the butternut squash in half length-wise and scoop out the seeds. Set the seeds aside. Using a pastry brush spread the teaspoon of coconut oil onto the butternut squash halves and then sprinkle the butternut squash with the sea salt. Place the butternut squash halves cut side down and bake in the oven for one hour or until you can carefully remove the skin with a fork. 

While the butternut squash is roasting, rinse the seeds. While you are rinsing remove any stringy squash pieces until all that remains are seeds. Transfer the seeds to a kitchen towel and pat dry. Place the seeds in a medium bowl and toss with 1/2 teaspoon of coconut oil and then sprinkle with salt. Spread out in an even layer on a baking sheet. Turn the oven down to 275 and allow the seeds to roast for 15 minutes or until they begin to pop. Once they are done, set aside.  

Transfer the butternut squash to a food processor and combine it with the coconut milk, turmeric, garlic, and salt. Once combined, transfer to a sauce pan and heat to your satisfaction. Serve in two soup bowls, top with the seeds and enjoy. 

January Sugar Detox Diaries (week 4)

We made it! In so many ways this journey was much harder than I expected. However, in other ways it wasn't nearly as difficult. Finding meal ideas that excited me and kept things interesting was definitely not as challenging as I anticipated. I also was surprised how easy it was to to stick to my plan while I was traveling. I was surprised though by the amount of times I craved desserts. I would have thought that by day 30 I wouldn't even be thinking about sugar anymore, but last night I was dreaming about a brownie. That could have been in part because I knew the detox was coming to a close and I was so close I could almost taste it. However, my cravings were not constant or really that frequent overall (thank goodness!). I found them mostly to happen at night, just before bed. During the day I didn't even think about sugar, which surprised me! 

Now that I can officially say I've completed the Whole30 and sugar detox, overall I do feel amazing! I really do! My skin is clearer, my mind is clearer, I have more energy, and I feel like I hae a pep in my step. I feel like my eyes were opened to the amount of sugar that is in everything (which is a lot!) and am ready to find a balanced way of eating that leaves room for the occasional treat. I gained everything I was hoping and more from this journey! Thank you so much for all of you that joined in on this with me! It was so fun to have a source of accountability and I look forward to continuing to connect. Here's a look into what I ate and how I was feeling during the last few days. 

How I'm Feeling

Day 22 - I packed a lunch today because I was going to be on the road most of the day. I felt super great that I stuck to eating my meal that I packed because a lot of times I've used the excuse that I'm too busy to stick to something so "extreme." 

Day 23 - I woke up with a major headache this morning. After I took some meds to helo with the headache I went on with my day. I spent a lot of time meal prepping today which was really nice. I might be in the minority, but I love meal prepping. I turn on some music and just kind of get in the zone. It's become a favorite ritual of mine. It felt good to get super organized in the kitchen again. I had some girlfriends over in the evening and we chatted over some tea. It was nice to hang out and spend time with them that did not revolve around food. 

Day 24 - I felt so great all day! I had a great workout, got a lot done, and even made it to a yoga class in the evening. Today I really started to feel like eating this way is super norma -- routine even. 

Day 25 - I felt fantastic all day!Josiah and I went to a free yoga class in the evening and then we made homemade smoothie bowls. It was so much fun. I had good energy all day and no cravings! 

Day 26 -  I’ve been up since 2am because I couldn't sleep. Bad idea. From 8am-12pm the day kind of crawled by. I wasn't sure if I should take a nap or just power through. I ended up powering through and going to Orange Theory to get in a good workout. I felt so much better after my workout! 

Day 27 - This was the busiest day ever. I'm actually surprised how easy it was to stay on track even though I was moving from one thing to the next. I think the key was planning! I brought snacks and planned out a few breaks where I could grab food from the house between meetings. Planning is definitely a lesson I will take with me in my life after whole30 and the sugar detox. 

Day 28  - I felt super great! I'm really noticing a difference in how my clothes feel and I am walking a little taller. I've also noticed that my workouts have been better! 

Day 29 - I felt great all day! Excited to be coming to the end and finding a healthy balance. I’m not sure if I’m more excited to have maple syrup on some Simple Mills pancakes or avocado toast on Ezekiel bread.  

Day 30 - It was so hard not to just throw caution to the wind and bake a batch of Simple Mills chocolate chip cookies or brownies. But overall I feel amazing! 

What I'm Eating  

sautéed cabbage with pork belly topped with sunny eggs 

mixed greens topped with leftover meatballs, sunflower seeds, a touch of mayo, and some Tessemae's green goddess dressing 

broccoli bacon salad, caramelized onion potatoes, and cranberry lemon tuna salad 

the cabbage and carrots I cooked under my roasted chicken

spaghetti squash with romesco sauce, blanched broccoli florets, and chicken breast 

roasted sweet potatoes (from my meal prep) topped with sunny eggs 

Organic Girl 50/50 blend (I don’t know what they do to make their stuff so good, but it’s superior to ALL greens!), roasted sweet potatoes (from my meal prep), roasted chicken (also from my meal prep), some microgreens, pecans, and tahini sauce

green chili shredded chicken with blanched broccoli and spaghetti squash 

Potatoes, mild Italian chicken sausage, orange pepper, green pepper omelet with kite hills chive cream cheese, and microgreens  

Grain-free turkey meatballs with romesco sauce on zucchini noodles 

Post-yoga smoothie bowl: coconut kefir blended with an orange and blueberries and topped with banana, kiwi, chia seeds, and almond butter  

Poke bowl on top of greens instead of rice from True Food Kitchen

Whole30 Chicken Alfredo

chia pudding with coconut butter fat bites, almond butter, pecans, coconut flakes and banana  

sunny eggs with bacon and ham and diced potatoes with tomatoes at Local Foods

Crispy pork belly, orange pepper, and collard greens omelet with kite hill cream cheese and carrots cooked in ghee  

burger with mushroom bun , roasted carrots and turnips, and kale salad with crispy pork belly 

Spring greens with primal kitchen ranch and leftover Whole30 Chicken Alfredo  

A smoothie bowl made with frozen blueberries, frozen zucchini, and almond milk kefir and topped with shredded coconut, kiwi, chia seeds, and coconut butter fat bites 

sweet potatoes and bacon and eggs 

Creamy Pesto Rice + Sautéed Mushrooms

I'm coming up on a full year of being dairy-free. Minus a few regretful pizza indulgences that left me hating myself a little (read:a lot), I have been committed and I feel so much better. Up until this year I found myself doubled over in severe stomach pain 4-5 nights a week and now it happens once every three months and usually from loosening my reigns a bit.

When I first started to cut out dairy I wasn't super convinced that was my problem, so sometimes I'd skip the cheese and other times I'd say "Ah, what the heck! It won't kill me!". I would find myself super tempted by cheese fries and cheesecake. But after a few months of avoiding it and not having any stomach issues, I knew what the problem was and avoiding it became a no-brainer. 

Being dairy-free I was so afraid of missing out on the creaminess that cheese has to offer. Like major FOMO. I knew that I didn't want to eat the artificial dairy products (vegan butter, vegan cheese, etc.) unless they had clean ingredients and feared living a creamy-cheese-less life. Unfortunately most of those dairy alternative products DON'T contain ingredients I'm cool with, so there was a period where I had to suck it up and live without creaminess. After much searching though, I stumbled upon Kite Hill cream cheese. It's made from almonds and doesn't have a lengthy list of ingredients. The first time I tried it, I was immediately obsessed! It gave me the creaminess, my cream-deprived soul was longing for. 

This recipe uses that wonderful Kite Hill cream cheese to give the rice it's creaminess. If you are dairy-free and are longing for the smoothness of a classic dairy recipe, but want to avoid the stomach ache, then look no further. This recipe is on a regular rotation in our house and dairy-free or not, it is a must try. 

CREAMY PESTO RICE + SAUTÉED MUSHROOMS 

• 4 ounces Kite hill almond cream cheese   
• 1 cup fresh basil leaves 
• 1 cup spinach 
• 1 tablespoon olive oil 
• 2 garlic cloves 
• 1/4 cup water or chicken broth
• Salt to taste 

• 3 cups rice , cooked

• 2-3 cups mushrooms, sliced (I like a lot, but you don’t have to add that many) 
• 1 tablespoon coconut oil 
• Pinch of salt 

Place the almond cream cheese, basil, spinach, olive oil, and garlic cloves in a food processor and blend until combined. Slowly add the water or chicken broth until the desired consistency is achieved. Salt to taste and then combine with the 3 cups of cooked rice. 

Heat a cast iron skillet to medium heat and then add the coconut oil. Once the coconut oil has heated so that it sizzles, then you can put the mushrooms in the pan. Cook, stirring occasionally, until you notice the mushrooms begin to brown on one side. This takes about 3-4 minutes. This is when you add a pinch of salt and stir. Continue cooking the mushrooms until they've brown all around, about another 2-3 minutes. Remove from the heat and serve over the rice. 

Notes: I've used the chive flavored cream cheese and it is equally as delicious! Also, if you do not have access to kite hill products, you can soak 4 ounces of cashews in water overnight and use in place of the cream cheese here. The flavor may be a bit different and you might have to end up adding more salt than in you used the kite hill cream cheese, but you will definitely get your creaminess. I like to use the chicken stock in place of the water because it gives it a really great flavor, but it is not vegan or vegetarian friendly so if that is important to you, use water. It is important to note that the salt should not be added to the mushrooms until AFTER they begin to brown, otherwise the salt will pull the moisture out of the mushrooms and you'll end up with dry mushrooms. 

Weeknight Root Vegetable Dal

Lentils were such a foreign thing to me growing up. Like I had never heard of, tasted, or even seen one until I was in college! Now I find myself making up for lost time and using them often. My favorite way to enjoy them so far is in any sort of Indian soup. This soup in particular is close to my heart because you practically throw everything in a pot and say "See ya in 40". It's seriously that easy. And the ingredients can be swapped around to accommodate what you've got going on in your produce department. I like mine best with carrots, but if you're a fan of beets I think that could work really well too! No matter what root vegetable you decide on, this soup is packed full of nutrients and will keep you feeling all the cozy vibes this winter. 

Weeknight Root Vegetable Dal 

slightly adapted from The First Mess Cookbook 

• 1 cup red split lentils, rinsed
• 1 cup carrots, finely diced 
• 1 small yellow onion, finely diced
• 1 cup cherry tomatoes 
• 4 cloves garlic 
• 2-inch piece of fresh ginger, peeled and minced 
• 1 teaspoon ground turmeric 
• pinch of dried chili flakes 
• 3 1/2 cups water 
• 1 (14.5 ounce) can of coconut milk 
• salt and pepper, to taste
• 2 tablespoons coconut oil 
• 1/2 teaspoon coriander seeds 
• 1/4 cup cilantro, chopped 
• lemon wedges for serving 

First let's cook the coriander. In a small skillet heat the coconut oil on medium. Once the coconut oil has heated, add in the coriander seeds and cook until fragrant. Remove from the heat and set to the side. 

Now you can begin making the soup. Add the lentils, carrots, onion, tomatoes, garlic, ginger, turmeric, and chili flakes to a medium pot. Pour the water into the pot and stir it around and then place the pot on the stove. Bring to a boil, then simmer for about 40 minutes, whisking often. Stir in the can of coconut milk. Season with salt and pepper. Serve with the spice oil and coriander seeds from step 1, parsley, and lemon. 

Notes: The original recipe does not call for coconut milk. I love the creaminess and sweetness that it brings so I always love adding it, but if you're not into coconut milk or don't have it on hand, I'm sure it will be super tasty without it! Also, you don't have to use carrots, feel free to use any root vegetable you have on hand (celery, beets, etc.).