Sweet Winter Squash and Apple Bisque

Winter is sure starting to feel real. I am loving the holiday vibes and the cooler weather (OK, maybe not so much in Hawaii, but the rainy windy days will do). I am enjoying soups now and trying out new recipes that include simple and delicious ingredients. I was excited to see this month’s Recipe Redux to be on soup!

“Let’s take a new look into the soup bowl. Soup is comfort food, but it’s going lots of new places from prep in the Instant Pot to lunchboxes where it’s served up in an individual thermos. Show us your healthy recipes for switching up soup.”

This soup is super simple and sweet, and perfect for lunch or dinner!

Sweet Winter Squash and Apple Bisque

Ingredients:

• 2 cups butternut squash, cubed

• 1 cup celery, chopped

• 2 medium apples (green or red), diced

• 3 tablespoons ground cinnamon

• 3 tablespoons coconut oil

• 1 cup skim milk

  Directions:

  1. Preheat oven to 350 degrees F.

  2. On a baking sheet, spread out butternut squash and drizzle 2 tbsp coconut oil over them. Mix well to evenly coat the cubes.

  3. Bake for 25-30 minutes, or until butternut squash is soft.

  4. In a saucepan, add remaining 1 tbsp coconut oil, apples and celery. Saute for 2 minutes. Add cooked butternut squash to saucepan and mix well.

  5. Saute for about 3-5 minutes, or until celery and apples are soft.

  6. Add ingredients into a blender. Add milk and blend until smooth.

  7. Top with sunflower seeds, cranberries and ground cinnamon. Serve hot and enjoy!

Green Macaroni and Cheese

As a kid, I was always in the kitchen. Whether it be to sample all the goodies my parents were making, or to lend a helping hand, I was there. So once I was old enough to cook on my own, I made sure I knew how to make some of the delicious meals my parents made. One treasure I always made (and still make today—with some modifications) was macaroni and cheese. I was not a fan of the box brand so I was lucky to have parents who would make a home-made version and of course, a healthier one by sneaking in some veggies. I grew to love broccoli in my mac and cheese because of the infamous cheddar cheese & broccoli combination that many of my friends enjoyed at their homes.

So for this month’s Recipe Redux theme, “What did you cook as a child? Or what are you cooking with kids now? Share a healthy recipe you remember making as a child or how you have fun in the kitchen with some special kids”.

I thought I’d share this special and healthier mac and cheese recipe that is super simple that a kid could make it!

Serves 4

Ingredients:

• 1 tablespoon butter, unsalted

• 1 tablespoon whole wheat flour

• 1/2 cup skim milk

• 1/2 cup shredded cheese (I used a blend but your favorite cheese will work!)

• 2 tablespoons yellow mustard

• 1 cup whole wheat macaroni pasta, cooked

• 1/2 cup broccoli, finely chopped

• 1 tablespoon ground pepper

Directions:

1. In a sauce pan, melt butter. Add whole wheat flour and whisk, until a paste is formed.

2. Slowly add milk to melted butter and flour mixture and mix well, until lumps are gone.

3. Add shredded cheese and mustard, mix well until cheese is fully melted. Stir in cooked pasta and evenly cover pasta with cheese.

4. Fold in chopped broccoli and season with ground pepper. Enjoy immediately.

Tip: To make this meal even more nutritious, saute some finely chopped spinach and mushroom. They make great additions to such a simple meal!

Sweet Peaches Summer Salad

Summer has finally hit me! I just finished my dietetic internship and now I have (what feels) like all the time in the world to create yummy recipes and finally get back on my recipe redux posts! For this month's Recipe Redux, I was ready to take on some of my favorite ingredients. The theme being "Peaches, plums, nectarines, apricots: we love them all! And they are at their peak season now in summer. So show us your favorite healthy recipe celebrating stone fruits", I knew a delicious and colorful sweet and savory summer salad would hit the spot!

This recipe is simple and only needs 5 awesome ingredients

Sweet and Savory Summer Salad

Ingredients:

• 4 peaches, pitted and diced
• 10 heirloom tomatoes, cut in half
• 1 small seedless watermelon, scooped into pieces or chopped
• 1/2 cup mozzarella pearls (about 10-12)
• balsamic glaze (homemade or store bought)

Directions:

1. Combine all ingredients in a large bowl, mix well. Pour on a large serving platter. Top with balsamic glaze and serve chilled.

For homemade glaze:

• 1/2 cup balsamic vinegar
• 3 tablespoons honey or brown sugar

Directions:

1. Add balsamic vinegar and honey (or sugar) in a small saucepan set over medium heat.  Reduce the heat to medium-low heat once the mixture begins to bubble. Simmer until reduced by half, for about 10 minutes. Remove from the heat and set aside to cool before serving.