Butternut Squash, Sweet Potato, and Apple Soup

Usually when I start making soups in the fall, I revert to the classic vegetable or potato soup. Don't get me wrong, I love both for chilly fall nights; but this year I wanted to find a soup recipe that enhanced all the classic flavors of fall. After scouring the internet for a delicious but easy soup, I stumbled upon a Butternut Squash, Sweet Potato and Apple soup on Sparkrecipes. This dish was rich, creamy and flavorful without the added calories that a lot of creamy soups carry. The only changes I made was the addition of fresh sage rather than dried, addition of ground cinnamon, 3/4 can of evaporated milk opposed to 1 full can, and omitted curry powder. I paired this soup with a camembert and spinach grilled cheese that made the perfect flavor combination when dipped. And the best part, my house smelled and felt like a crisp fall day!

The recipe:

Butternut Squash, 6 cups, cubed (equivalent to one Butternet Squash)
2 Gala Apples
Yams, 2 cups, cubes
Onions, raw, 1 medium (2-1/2" dia)
Fresh sage to taste
Pepper, black, .5 tbsp
Garlic powder, 1 tbsp
PAM spray or olive oil
Vegetable broth (low sodium), 5 cups
Fat Free Evaporated Milk, One can
Laughing Cow Light Creamy Swiss Original Cheese, 3 wedges
Cayenne Pepper, 1 tbsp

* 1 tsp cinnamon (I added this and liked the sweetness it added)

Kosher Salt to taste 

Preheat your oven to 400F
Spray a baking tray with Pam, and then arrange the Squash, Sweet Potato, Apples and Onion on the tray.
Coat the top of the vegetables again with the Pam spray or olive oil and evenly sprinkle black pepper and Garlic powder. 
Place on a high rack in the oven for 45-60 minutes until the vegetables are lightly browned and soft to a fork.
Place the roasted vegetables in a blender with the vegetable broth and purée until evenly combine and smooth (I added fresh sage during this process)
Stir in the laughing cow wedges until they melt
Add Cayenne pepper and the kosher salt to your taste preference
Stir in 3/4 can of evaporated milk
Continue to warm over the low heat until ready to serve.
Makes 6 very generous servings 

Restaurant Club

I grew up in Columbus, OH and had only ventured to the Short North once I entered college. I had entered a new world of dining from greek inspired food to sushi (not to mention the wonderful shops in between). I quickly realized I was hugely unaware of the variety of restaurants and flavors Columbus had to offer. Since then, I have loved trying new places, but often find myself returning to the tried and true when it comes to a last minute decision between my husband and I on a Friday night.

Lucky for me, I work with a fantastic group of ladies that so happen to be fellow foodies! We recently decided to start a restaurant club of sorts; Hunger Games (original right?!), where we will each select Columbus dining spots we are dying to try and randomly choose one at least 1x a month. To help all of you other Columbus fellow foodies, I will be blogging not only our experiences during Hunger Games, but also my other restaurant adventures on the Good Eats page.

Raw Pumpkin Truffles

I have a bit of a sweet tooth, but I don't enjoy all the added sugars and ingredients that come with the indulgence. I recently attended a raw dessert cooking class by the owner of Pattycake Bakery and fell in love with the simplicity of the ingredients and the intense flavor of the desserts. Since then, I have enjoyed playing around with different flavors and raw ingredients for some pretty yummy treats that satisfy any sweet tooth; and they provide a good source of protein from the use of nuts, added bonus!

Fall is around the corner, and my favorite flavor in fall is by no surprise, pumpkin! I'm talking pumpkin soup, pumpkin coffee, pumpkin yogurt, pumpkin ice cream; you name it, if it contains pumpkin you will probably see me eating it. The following recipe has combined my love for pumpkin into a raw dessert bursting with natural sweetness from dried dates and pumpkin puree that will have any pumpkin lover licking their lips.

Raw Pumpkin Truffle Recipe
24 dried pitted dates, halved
heaping 1/2 c of raw organic cashews
1 tbsp coconut oil
1 tbsp pumpkin puree
3/4 tbsp pumpkin pie spice
1/2 tbsp cinnamon

1. Combine dates and cashews into a food processor until they are chopped into small pieces.
2. Add the coconut oil, pumpkin puree, and spices and blend again until combined. (You should be able to manipulate the "dough" into small compact balls; if too crumbly you can add water and blend)
3. Scoop about a tbsp of the "dough" and roll into a small ball; refrigerate and hold for up to a month. Voila!

** For those of you who don't like cloves and crave less spice and more pumpkin flavor; you can eliminate pumpkin pie spice and the 1tbsp of coconut oil and add an extra 1tbsp pumpkin puree, a pinch of nutmeg, and a pinch of ginger**

Lightened Up Spinach and Artichoke Pasta

I have a confession; I am a dipaholic. It's true, I can eat a whole days worth of food in dips and not even think twice. Now, I am not prejudice about my dips, but one of all my all time favorites (and I think most people can agree with this love) is spinach and artichoke dip. Ah my mouth is drooling as I type, thinking about the creamy texture and zing of the artichokes all on one perfect chip, cracker, and carrot stick (I'm not prejudice about my dippers either).

However, I have come to the conclusion that most people crave more of an entree and cannot eat just dips for every meal. Alas! I have meshed both worlds with a Lightened Up Spinach and Artichoke Pasta. This pasta has the same creamy texture and bold flavor of the artichokes while adding whole wheat pasta for more of a balanced meal. Like many of my other dishes, this is a really simple meal and can be made with a lot of staple items in your refrigerator. I hope you enjoy!

Lightened Up Spinach and Artichoke Pasta (Serves 6)

About 3/4 to one box of whole wheat penne pasta
2 cups spinach
1/4 c skim milk
6 oz neufchâtel cheese
1/4 c greek yogurt
2 tsp garlic powder
2 tsp onion powder
2-3 tbsp Parmesan cheese
shake of red pepper (or more if you prefer)
1 large can of artichoke hearts in water

1. Cook pasta according to directions
2. In a food processor add your spinach, milk, neufchâtel cheese, greek yogurt, and spices; puree until all ingredients mixed and the result is a sauce like consistency
3. Once cooked, drain pasta and add back to saucepan. Add your sauce, artichokes, and parmesan cheese and heat until warm on stove top.
4. Serve and Enjoy!

Chocolate Protein Bars Done Easy

Within the past couple of months, I have become a big fan of protein bars. I'll admit it, I was pretty skeptical when I saw people pack them in their lunch bag or munching at them post gym workout; there is no way those things can taste good and keep you full, I thought! The more I saw the different brands that people were gobbling down, the more I allowed my curiosity to take over and surprise! I like protein bars!

As much as I now like protein bars, I have been having a difficult time finding some without an enormous amount of sugar that don't cost $10.00 for 4. I have searched the web and have tried many recipes and the following I found to be tasty and were really simple to make. You can find a similar recipe at Men's Fitness; which is a bonus when you are trying to sell your fiancé on them ;). I will admit I used a smaller dish than the 9X13 the recipe called for and I ended up having to bake them because they wouldn't set well in the fridge; note to self for next time.

Chocolate Protein Bar Recipe

1 cup of Oatmeal
1 cup of Skim Milk
1 3/4 c Peanut Butter or any other nut butter
4 scoops of chocolate protein powder (your choice; I chose one lower in sugar)
1 tbsp Splenda Baking Sugar
1 tsp cinnamon to taste

1. Combine all ingredients into a bowl until well combined
2. Spread into 9X13 glass dish and place into the refrigerator for 8 hours
3. Cut into bars and wrap individually in plastic wrap for a quick after work out snack or part of a meal

Like I mentioned, I ended up having to bake mine because I used a smaller dish. I baked them at 350 for approximately 15 minutes and allowed to cool before cutting and wrapping. The bars were slightly crumblier than I wanted, so I definitely plan on using a larger dish and allowing them to sit in the refrigerator without baking.

Mozzarella, Tomato, and Broccoli Slaw Pasta

When I first started using broccoli slaw, I paired the crunchy stir fry like quality of the slaw with primarily Asian inspired dishes. Since I had success with these kinds of dishes in the past, I was reluctant to try the slaw with Italian inspired dishes; but I thought there is no harm in trying! So, I grabbed some balsamic and red wine vinegar along with my italian spices and got started; and about 10 minutes later voila!, an italian inspired dish with broccoli slaw pasta. This dish offered a variety of texture and flavors with the creaminess of the fresh mozzarella, the tanginess of the balsamic vinegar, and the slight crunch of the al dente broccoli slaw with a burst of acidity from the tomatoes. This food adventure was not only easy like most of my other dishes but opened up my eyes to the array of uses for broccoli slaw.


The recipe (yields approximately 1 serving)

1/2 package broccoli slaw
1/2 tbsp balsamic vinegar
1/4 tbsp red wine vinegar
1/4 tbsp minced garlic
1 tsp garlic powder
1 tsp italian seasoning
1/2 tsp basil
1 serving fresh mozzarella, cubed
6-10 grape tomatoes
crushed red pepper flakes to tasted

1. Heat minced garlic in greased pan over medium low heat until fragrant.
2. Add broccoli slaw to pan with the balsamic and red wine vinegar and mix well. Cover and allow to sit for 3-5 minutes or until broccoli slaw cooked to taste (I prefer mine with some crunch because I am a girl who craves texture)
3. Add tomatoes, garlic powder, italian seasoning, and basil and cover for an additional 1-2 minutes.
4. Remove from heat and add cubed fresh mozzarella and crushed red pepper to taste.

**if you use fresh herbs, you may want to adjust the quantities.

Vegetarian Friendly Taco Bake

Recently, my fiance and I had family staying with us for my future brother-in-law's wedding. Often during their stay, we would naturally have impromptu visits from other family members. Now, whenever my fiance and I have planned get togethers, I always have an initial panic attack about what food to serve; and as you can only imagine these impromptu visits sent me into slight overdrive. Luckily, I find myself buying extra staple items at the grocery store that can usually be thrown together to make a casserole. As I ransacked my fridge, freezer, and pantry I found all the necessary ingredients to make one yummy (and health friendly) vegetarian taco bake that allowed me to breathe easy for at least another night.

Vegetarian Taco Bake

1 package frozen vegetarian ground meat (I typically like to choose soy free veggie options)
Corn tortillas
1 can low sodium diced tomatoes
1 package cheddar cheese
2 cups spinach
1 can mushrooms or about 1 cup fresh cooked mushrooms
1tsp cumin
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

1. Preheat oven to 350 degrees and grease a 9 x 13 in casserole dish.
2. Heat a non stick skillet over medium heat and add frozen veggie meat. Season with cumin, cayenne pepper, garlic powder, onion powder, salt, and pepper. Cook thoroughly and add mushrooms until cooked.
3. Meanwhile spread thin layer of diced tomatoes in casserole dish and top with enough corn tortillas to cover the bottom of the dish (you may need to break some in half to fit)
4. Top tortillas with 1/2 veg taco meat with mushrooms, 1 cup spinach and 1/2 container cheddar cheese. Repeat the once more ending with cheese on the top.
5. Cover the casserole dish with foil and put into the oven for approximately 30 minutes; remove foil and cook another 10 minutes until cheese is browning and bubbly.
6. Remove from oven and let cool before slicing. Enjoy!

I have made this recipe before and like that it is so easily adapted to whatever you have in your pantry or fridge. I have found myself using salsa or red enchilada sauce in place on the diced tomatoes, adding fresh or canned corn, and adding black beans; so play around with the recipe!