Sweet Winter Squash and Apple Bisque

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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:

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  • 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!


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Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Green Macaroni and Cheese

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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:

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  • 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!


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Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Sun Dried Tomato Hummus Veggie Balls

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I could eat hummus everyday. When I saw this month's Recipe Redux sponsored by Sabra Hummus, I had to join in on the recipe fun. I was excited to come up with a delicious plant-based entree. One of my favorite flavor combos is sun dried tomato with pesto. So one of the new Sabra hummus flavored definitely was calling my name. Introducing "no-meat" balls made with sun dried tomato hummus and veggies on a nice bed of angel hair pasta and pesto sauce. This is a simple recipe that can also be used to make leftovers-- freezer friendly! 

“I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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Sun Dried Tomato Hummus Veggie Balls

Makes 10-12 veggie balls

Ingredients:

For veggie balls:

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  • 1 cup Sabra Sun Dried Tomato Hummus
  • 1 egg
  • ½ cup onion, chopped
  • 1 cup panko bread crumbs, divided
  • ¼ cup rolled oats
  • 3/4 cup shredded parmesan cheese, divided in ½ and ¼ cups
  • ¼ cup prepared tomato pesto
  • ¼ cup fresh basil leaves

For pasta:

  • 2 cups cooked angel hair pasta
  • 4 tablespoons pesto sauce

Directions:

  1. Preheat oven to 350 degrees.
  2. Place Sabra Sun Dried Tomato hummus in a bowl, set aside. In a blender or food processor, combine egg, onion, bread crumbs, oats, cheese, pesto and basil leaves, blend until you have a cookie dough like consistency. Scrape into bowl with hummus and mix well. Form mixture into 2 inch balls.
  3. In a separate bowl, mix together ½ cup panko bread crumbs and ¼ cup shredded cheese. Roll each veggie ball in the crumbs, set aside.
  4. Heat oil in a large frying pan and brown each ball on all sides.
  5. Place veggie balls on a non-stick baking sheet and bake for 20 minutes.
  6. Serve with pesto or marina sauce and pasta of your choice. Enjoy!
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Comment

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be