Butternut Squash and Maple Apple Soup

Happy marathon week my friends! I’m so excited the day is almost here! After months of training & hundreds of miles logged, nothing is throwing me off my game this week. I feel ready to take on Chicago. The most important thing I need to focus on this week is getting rest and making sure I stay hydrated.

This weekend, I finally caved in and turned on our heat :-/ If it weren’t for a sick kid, I probably would’ve held off a few more weeks. But I just wanted to make sure the little one was comfortable. Along with heat comes the first slow-cooker soup of the season.

When we went to the Harvest Festival last weekend, they had a farmers’ market stand there where you could fill a basket of squash for $7! We have a ton of squash in our kitchen and I don’t want any of it to go to waste. So I created a slow-cooker soup that encompasses everything Autumn: Butternut Squash, apples, and maple syrup. I served it up with a gluten-free bun and a salad. It was the perfect dinner for a cold and gloomy fall day, and our house smelled amazing!  
IMG_2818Slow-Cooker Butternut Squash & Maple Apple Soup

Ingredients

  • 1 Butternut Squash-peeled and cubed
  • 4 gala apples-peeled and chopped
  • 1 red onion-sliced
  • 3 cloves garlic-sliced thin
  • 1 cup apple juice
  • 4 cups vegetable broth
  • 1/4cup maple syrup
  • 3 Tbsp ghee
  • 2 tsp salt
  • 1 tsp sage
  • 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp thyme
  • 2 bay leaves

Directions
Combine all ingredients in the slow cooker. Cook on high for 4 hours or on low for 8 hours.  Remove bay leaves and pour the soup into a blender and blend to desired consistency. ( I used our Vitamix). Garnish with croutons or cheese.

Serve warm, with bread and a salad and enjoy!

Pumpkin Season!

Happy Wednesday! I hope everyone’s week is off to a great start! I just finished up week 14 of marathon training for Chicago and I’m well into week 15-PEAK WEEK! After this week is over, the mileage starts to decrease before the big day is here. I’m very excited and only a little bit nervous ;-)
Here’s how week 14 went down:
Monday: Barre Class
Tuesday: 5 miles @ 9:10 + core work
Wednesday: 9 miles @ 9:50. Had some Garmin issues along with rainy & windy weather, but I powered through and figured out what went wrong at the end.
Thursday: 5 miles @ 9:10 + core & stretching
Friday: Barre class/stretch
Saturday: 18 miles @ 10:05. Played around with my pace for the marathon. Ended the last mile going uphill. Muy mal planning on my part. Weather was slightly cooler than what is normal for this time of year, but I refused to put away the shorts just yet.
photoSunday: Brunch with the family/rest day/took lots of naps and it was glorious.
On Sunday, I was feeling domestic. With last week’s cooler temps, I thought it would be the perfect time to whip up some baked goods. I had a counter full of zucchini and a cupboard full of canned pumpkin. Put the two together and I present to you, Paleo Pumpkin Zucchini Bread. It turned out so good (and made our house smell like Fall), that the whole loaf pan was gone with in two days. Oopsy whoopsy. I will be making another batch, experimenting with another type of almond flour. Maybe it will be done in time for a special house guest next weekend? ;-)  I’d like to find an almond flour that works well in baked goods and doesn’t make my bread/muffins too “soggy”. It was good, but a little bit more “soggy” (as I hate the word moist!) than I would’ve liked. The pumpkin could’ve been the culprit too.
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Pumpkin Zucchini Bread

Ingredients
  • 1 1/2 cup blanched almond flour
  • 3 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs beaten
  • 1/4 cup honey
  • 1 cup pumpkin puree
  • 1 cup shredded & zucchini
Directions
1. Preheat oven to 350 degrees F.
2. Mix dry ingredients (first 4) in a small bowl. Set aside
3. Shred unpeeled zucchini and blot with a paper towel to squeeze out excess moisture
4. Beat 3 eggs in a larger bowl. Place the remaining ingredients (except zucchini) in the bowl, then mix on medium for about 2 minutes until all ingredients are combined. Add the zucchini and beat again just enough to incorporate.
5. Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been mixed in.
6. Spoon the batter into a loaf pan. You can also make muffins.
7. Bake for about 50-60 minutes until the middle is set and a toothpick comes out clean.
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Question of the day: What is your favorite pumpkin flavored thing to eat/drink/make? I also love pumpkin cupcakes with cream cheese frosting :-) My fave!

Easy Peasy Campfire Meal

When I was younger, I recall camping being a time to eat all the snacks that weren’t normally in our house. This included things like wrapped Hostess snacks, chips, and all other “unhealthy” treats. Dinners usually consisted of hot dogs, brats or burgers on the grill. Don’t get me wrong, I love a good burger or brat on a campfire, but this year I wanted to mix things up a little bit and balance out our meals between the s’mores & strawberry ice cream. Some healthy snacks I packed were grapes, strawberries, hummus & pita chips. The not so healthy: all the accoutraments for s’mores, cookies, crackers,  and Trader Joe’s Chicago mix popcorn {warning: if you purchase this, you will eat the whole bag, to say there are 4 servings in there is absurd ;-) }.

Continue reading

5 Things Friday

5. This blog post. I stumbled across Gina’s blog a few years ago through the Lululemon ambassador site. I was drawn to her style of writing and what her blog was all about. Her goal is to run a marathon in all 50 states. She’s not a daily blogger; she posts mainly just about each marathon she’s recently ran and what’s going on in her life at the time. In her latest post, she talks about her battle with Lyme disease and running. It hit home to me because my mom suffered with Lyme long before anyone even knew what was wrong with her. Gina’s such an inspiration to all runners out there!  Continue reading

Spaghetti Squash Bake

Happy Tuesday! How was everyone’s weekend?  Ours started out really good and then ended kind of a low note…my strep throat returned and a busted tail light :-/ Womp womp!  Hubs accidentally backed my car into his…the worst kind of accident. But luckily, everyone is okay.  Easy (but pricey) fix.
fenderbenderI started feeling kind of crappy on Sunday when I woke up, but pressed forward with baking cookies with my little darling.
IMG_2530After that adventure and cleaning up the kitchen, I was exhausted and could feel my throat starting to swell up.  I called my doc to call in another round of antibiotics, so hopefully this round will do the trick.  I have a half marathon to run this weekend and I want to go into it feeling 100%.
To continue on with celebrating National Nutrition Month, I want to share an amazing recipe using spaghetti squash in place of pasta.
Both pasta and spaghetti squash have their own nutritional benefits.  For example, pasta is a better source of folate, where as eating spaghetti squash will provide you with more antioxidants.  Both are low in fat, but if you’re watching your carbs, spaghetti squash would be the better choice.  There are 7 grams of carbs in spaghetti squash compared to pasta’s 31 grams of carbs.  And calories? 1 serving of pasta (and let’s face it, most of us are consuming more than the recommended amount) packs in 158 calories, while spaghetti squash contains 27 calories. (source)   Overall,l if you’re trying to eat low (complex) carbs, low-fat, gluten-free or whole, unprocessed foods, I would say that spaghetti squash is the way to go.
Last week I made this delicious number.
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I cut 1 spaghetti squash in half (lengthwise), brushed it with olive oil, salt and pepper and roasted it in the oven at 400 for about 45 minutes.  While that was baking in the oven, I cooked up some italian chicken sausage, spinach, and pasta sauce.  Once the spaghetti squash was out of the oven, I took a fork and “fluffed” up the “noodles”.
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Then spooned the chicken sausage mixture over top and then added a sprinkle of goat cheese crumbles.  And voilà! Dinner :-)
What’s your favorite way to eat spaghetti squash? I used to scoop it out onto a plate and eat it like spaghetti, but I found this way to be much more appetizing and EASY!

Asian Chicken Salad

Happy Tuesday!  How was everyone’s weekend?  Ours was pretty busy over here, with drill and the last of our work holiday parties plus taking care of a sick kiddo.  Let’s just say, I’m looking forward to the weekend.

Last week, I was on a mission to use up some of the pantry items I’ve had on hand for awhile.  There were a lot of random meals being made and at one point, I said to hubs as we sat down to dinner, “I have no idea how this is going to taste, but all these things sounded like a really good idea.”  And it was.  I did, however, make one meal that I knew would be a for sure winner.

Every time we have a big family gathering, my grandma makes this Oriental Salad and it’s always a hit.  The salad is made with a pack of ramen noodles and you use the flavor packet as part of the dressing.  It’s amazing.  I would like to experiment with making the dressing completely from scratch one of these days just because I know how much sodium is in that little flavor packet.  If anyone has any ideas, I’m all ears!  To serve as a main meal, I cut up two chicken breasts into bite size pieces and sautéed them in sesame oil and black pepper.  The chicken definitely added some staying power to the salad.

IMG_2488Ingredients

  • 1/2 lb bag angel fine cole slaw
  • 1 pack oriental flavored ramen noodle
  • 1/2 c diced sweet onion
  • 1/2 c honey roasted sesame sunflower seeds
  • 1/2 c roasted almonds sliced

Dressing

  • 1 flavor pack that comes with noodles
  • 2 Tbsp sugar
  • 1/2 c oil

In a large bowl, mix up all of the salad ingredients.  Crush the ramen noodles up for garnish if you want to.  It adds a nice crunch to the salad.  In a separate smaller bowl, combine all the ingredients for the dressing and stir.  Mix well into the salad.  Add in the chicken.  There you have it!  A salad packed with flavor that has some staying power.  Win win!

This week, my meals are well-planned out but my workouts are kind of all over the place, but I’m getting it done!  Here’s what’s on the agenda for this week:

Monday: PF Chang’s Asian Lettuce Wraps (thumbs up!) + Interval Barre & Running 3 miles

Tuesday: Runner’s World Meatloaf  (sooo good!) + foam rolling & stretching

Wednesday: leftovers + barre bee

Thursday: Jerk shrimp stir-fry + my Air Force PT Test!! (I’m anxious to see how all the push-ups in barre have helped me!)

Friday: Mexi night + Barre & running maybe?

I’ve been putting my Runner’s World cookbook to use!  I have yet to make a disappointing recipe from it and can’t wait to try out some of the desserts.  It was one of the most useful birthday presents that I received last year.

Question of the night:  What’s your favorite recipe book?  I could always add more to my collection!  My favorite would have to be a gift from my grandma.  One year for Christmas, she made up books for all of the women in my family of all of her best recipes.  It’s a cookbook I will keep forever!

Turkey Chili

As I sit here and write this blog post, I’m waiting for two dozen cookies to cool off so that I can throw them away.  cookiefailHashtag cookiefail.  I will be the first to admit, a baker I am not.  If you look at the top of the page and scroll over “Recipes”, you will see very little under the desserts section.  Cookie baking has never been my thing.  Cookie eating on the other hand?  Well, that’s a different story.  It’s probably a blessing that I’m not great at baking cookies.  On Monday, I tried out a new cookie recipe and they turned out fabulously!  And on the first try too!  The only problem with them was, they were a little crumbly.  So this time around I added more butter and, well?  Not so good.  For the next batch I added a little less butter and a tad bit more C4C flour and they’re looking much better.

As much as I enjoy being in the kitchen,  cooking is more of my thing.  The star entree of the week has been the turkey chili that hubs requested for Monday.  It was a definitely a chili kind of day…14 degrees?  That calls for chili.  I was browsing recipes online and either we didn’t have the right kind of peppers or it didn’t sound good to me.  So I decided to “wing it” and see what happens.  Verdict? So good, the recipe is worth sharing :-)  I was successful at something this week!

Turkey Chili
Ingredients

  • 3lbs ground turkey meat
  • 1 Tbsp Italian Seasoning
  • 2 Tbsp Chili seasoning
  • 2 Tbsp Cumin
  • 2 heads of garlic, peeled and finely chopped
  • 1 medium red onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 cups of chicken broth
  • 3 15oz. cans tomato sauce
  • 2 15oz cans kidney beans
  • 2 15 oz cans pinto beans

Directions
Place ground turkey in a stock pot and brown the turkey.  Season it with italian seasoning and chili powder.  Add in the garlic, onion, and peppers.  Stir until soften.  Add the rest of the ingredients.  Bring to a boil and then place on simmer for about 45 minutes.  You can choose to garnish it with cheese and sour cream if you wish.  We tried a little bit of gorgonzola and it was amazing!

turkeychili

I’m off to finish the rest of my cookie baking!  Wish me luck, I’ll be needing it ;-)

Special shout out!  I’d like to thank the peeps over at For Two Fitness for making me a brand ambassador.  I am honored :-) I am a HUGE advocate for exercise, especially when growing a little bambino (IF okayed by your doctor of course!).  I sported their super cute and comfy exercise tops while I was pregnant with Madelyn and will be proud to put back on my “Sweating for Two” when the time is right ;-) Head over to their website and purchase something for that pregnant person you know in your life or for yourself!

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WOAH BELLY!!!!