Butternut Squash Soup

When I started making this soup, I really wasn't sure if I would like it or not. Mostly because I have never had butternut squash before. I'm still not sure how I feel about butternut squash, but the coconut milk made this soup amazing! And perfect for a chilly fall day.


Butternut Squash Soup
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2 lb butternut squash, peeled and cubed
Extra virgin olive oil
Salt and pepper
1/2 onion, thinly sliced
Pinch red pepper flake, to taste
1 t rubbed sage
2 c organic vegetable broth
1 c coconut milk
Optional toppings: pistachios, pecans, turkey bacon, dried cranberries

Toss butternut squash with oil and salt. Roast in a 375 degree oven for 1 hour, or until soft. In large pot, saute onion with salt, ground red pepper and sage for 3-4 minutes, or until translucent. Add butternut squash, onions and vegetable broth to a food processor. Process until smooth. Transfer back to large pot and bring to a simmer. Stir in coconut milk and heat through.

Chicken with Apples

I love the things that come with fall. I love the foods, the weather, the clothes that come out of the depths of my closet and, of course, my birthday. This was such a perfect fall meal. Now if only this Texas weather would start to feel more like fall...


Chicken with Apples
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1 c red potatoes, cubed
1 large apple, cubed
1/4 onion, chopped
1 chicken breast, cubed
1/2 t coriander
1/4 t cumin
Salt and pepper
1/4 c unsweetened apple cider
Fresh parsley, finely chopped

Heat a large skillet over medium high heat. Add red potatoes and season with salt and pepper. Cover skillet and let cook for 8 minutes. Stir in apple and cook for 5 minutes. Add onion, cook for 1 minute. Stir in chicken, season with salt, pepper, coriander and cumin. Cook for 4-5 minutes, or until chicken is cooked through. Stir in apple cider and bring to simmer for 3 minutes. Garnish with parsley.

Garlic Herb Shrimp

Back in May, I told you about some health issues I was having and the changes I had to make. But I haven't updated you on how I've been since I made these changes. So here goes... I feel great! I've lost weight. I no longer feel fatigued all the time. I don't get cold all the time anymore. My hair is growing in thicker. I don't crave sugar or fatty foods anymore. I don't get stomach aches when I eat. I have much better focus when talking to people, in meetings and trainings. It's amazing!

Though I don't crave foods anymore, I do sometimes get bored with my short list of foods I can eat. But today... today I got to eat shrimp again to see how my body reacted. So far, my only reaction is some very happy taste buds. Yum!


Garlic Herb Shrimp
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1 lb. shrimp, thawed
Salt and pepper
1/4 c fresh parsley, finely chopped
2 T fresh thyme, chopped
2 scallions, finely chopped
1 clove garlic, minced

Season shrimp with salt and pepper. In skillet, cook shrimp for 2 minutes. Stir in parsley, thyme, scallions, garlic and continue to saute until shrimp is cooked through.

Tomato Avocado Salad

I love avocados. I could probably eat them everyday and still not get tired of them. Usually, I pair avocados with fresh lemon or lime juice. So I wasn't sure about using red wine vinegar, but they actually worked really well together.


Tomato Avocado Salad
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3 Roma tomatoes
2 avocado
2 scallions, thinly sliced
Salt and pepper
1 garlic clove, minced
1/4 c red wine vinegar
1/4 c extra virgin olive oil

Slice the tomatoes into 6 wedges each. Remove pit from each avocado and slice into 8 wedges each. Season tomatoes and avocado with salt. In small bowl, whisk together red wine vinegar, scallions, salt, pepper and garlic. While whisking, slowly add in oil and whisk until combined. Arrange tomatoes and avocado on a large platter. Drizzle red wine vinaigrette over the top.

Coconut Shrimp

My boyfriend, Stephen, and I went to Chicago this last weekend. And for all four days, he was so understanding of me having to 'inspect' restaurant menus before choosing a place to eat. I got so frustrated having to do this for breakfast, lunch and dinner, but he was so patient and let me decide where to eat for every meal. It's those little things that remind me how lucky I am to have him, and why I don't mind making him meals that I can't eat.


Coconut Shrimp
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1 lb shrimp, tail-on
Salt and pepper
Ground red pepper, to taste
1/3 c flour
1 egg
2 c sweetened shredded coconut
Vegetable oil

Fill a large skillet with a half inch of vegetable oil, preheat over medium-high heat. Place flour in a small bowl. Beat egg with 1 teaspoon of water in a small bowl. Place coconut in a large plate. Season shrimp with salt, pepper and ground red pepper. Holding each shrimp by the tail, coat it in flour. Then coat each shrimp with egg. Finally, coat the shrimp with coconut, pressing in the coconut to make sure that it sticks. Fry shrimp for 2 minutes per side, or until golden brown and cooked through.

Granola Makeover

I have been making my own granola for years. I have even posted a recipe before. But over the years, the recipe has continued to change. The first time I made granola, I used corn syrup and brown sugar. When I think about that now, it makes me cringe. I started making it a little healthier by using honey. Then I switched to agave nectar, which doesn't spike your blood sugar. And now, I use gluten free oats.


Granola
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4 c. old-fashioned oats (mine were gluten free)
1/2 c. sunflower seeds, or nut of choice
1/2 c. chopped dried apricots, or fruit(s) of choice
1/2 c. almond butter
1/2 c. agave nectar
1 t. cinnamon

Put oats, nuts of choice and dried fruit of choice in a large bowl. Mix together almond butter, agave nectar and cinnamon. Warm mixture in microwave for 10-15 seconds if needed to break down the almond butter. Pour almond butter mixture over oats. Mix together until oats, nuts and fruit are well coated. Spread out on a baking sheet. Bake in a 325 degree oven for 20-25 minutes, until golden brown. Let cool completely before breaking up granola.

Caribbean Country Style Ribs

When my parents were in town, my mom, Stephen and I were talking about foot massages. Stephen then proceeded to say that he loves ribs so much that he would give me a foot rub every time I made them for him. So what do you think I did as soon as I got home from my visit to Illinois? You got it, I made him some ribs. I couldn't eat the ribs, but that's perfectly OK with me because I got a good foot rub!


Jerk Marinade
from Island Barbecue
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1 t. ground allspice
1/2 t. ground nutmeg
1/2 t. ground cinnamon
3 scallions, finely chopped
4 habanero peppers, halved and seeds removed
1/2 c. white vinegar
1/4 c. soy sauce
2 T. vegetable oil
1 T. salt
1/8 t. garlic powder

Place all ingredients in the food processor. Process for 1 minute. Store marinade in the refrigerator. Marinate meat for 3 hours to overnight.


Caribbean BBQ Sauce
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8 oz. tomato sauce
2 habaneros, seeded and minced
1/2 c. Worcestershire sauce
2 T. agave nectar
1 T. dry mustard
1 T. garlic powder
2 T. white vinegar
1 lemon, juiced
1 t. allspice
Salt and pepper

Combine all ingredients into a small pot. Let simmer for 15 minutes, stirring occasionally.

Balsamic Fig Sauce

I made a version of this meal a year ago. Almost exactly a year ago. But I wanted to post this version because it is sugar free, but just as good. I put it on top of chicken breast seasoned with salt, pepper and fresh rosemary, caramelized onions. But it would be great on any type of meat and fish. Oh, and it's so easy to make, it's ridiculous.


Balsamic Fig Sauce
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10-12 dried black mission figs, diced
1/4 c. balsamic vinegar
Salt

In small skillet, mix together diced figs, balsamic vinegar and 1/4 cup water. Cook over medium-low heat for 10 minutes, stirring frequently to help break down the figs. Season with salt, to taste.

Coconut Mango Chicken

I made this meal for the fam when my parents when they were in Dallas. My boyfriend, Stephen, joined us for dinner also. Everybody loved this meal, especially Stephen and my nephew, Luke. I think left alone, the two of them could have eaten all of it. But they were nice enough to leave some for the rest of us.


Coconut Mango Chicken
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4 chicken breasts, cubed
Salt and pepper
1 t. ground coriander

1/2 onion, diced

2 ripe mangos, cubed
1 can black beans, drained and rinsed
1 can coconut milk
2 c. instant brown rice

In medium pot, bring 1 cup of coconut milk plus 1 cup of water to a boil. Stir in brown rice and season with salt. Cover pot, reduce heat and simmer for 5 minutes. After 5 minutes, turn off heat and let stand for another 5 minutes. In large skillet, saute onions for 4-5 minutes, until translucent. Season chicken with salt, pepper and coriander. Add chicken to skillet and cook for 5 minutes over medium-high heat. Add the rest of the coconut milk to the skillet and let simmer for 3-4 minutes. Stir in mango and black beans. Cook for another 2-3 minutes, or until mango and black beans are heated through. Serve of brown rice.

Baked Plantains

My boyfriend, Stephen, loves plantains. He could probably eat them everyday if I made them for him. And I have to admit, I too love plantains and find myself buying them more and more lately. Typically they are fried, and are absolutely wonderful that way. But I wanted to find a way to make them with less fat. So I decided to bake them, and I am so glad that I did. Now I don't feel as guilty eating so many of them.


Baked Plantains
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1 ripe plantain
2 t. extra virgin olive oil
1/2 t. salt
1/4 t. paprika, optional

Peel plantain and slice it in large pieces, on an angle. Toss plantain with oil, salt and paprika. Bake in 375 degree oven for 15 minutes. Turn plantains over then cook for an additional 10 minutes, or until tender and browned on both sides. Note: plantains may take longer to cook if they are not very ripe.