Meatless Monday Recipe: Butternut Squash Soup with Granny Smith Apples

Another Happy #MeatlessMonday to you! If you’ve been following me for awhile, you know two things.  1) I love making soup, and 2) I love cooking with butternut squash.

I was looking for a different taste than my usual favorite butternut squash soup recipe … something not as garlic-ky … so I started experimenting.  I had a few granny smith apples in the fruit bowl, and I felt like the tart apple flavor would be really nice with the butternut squash.

I was right! After I made it, I felt like this Butternut Squash Soup with Granny Smith Apples was the best of any soup I’d ever made! Not bad for an experiment.  I highly recommend giving this a try. It was super easy to make, not a huge time commitment, and like I said … it tasted REALLY good!

Meatless Monday: Butternut Squash Soup with Granny Smith Apples

Here’s what you’ll need:

  • 2 pounds whole butternut squash (1 medium-sized squash), seeds removed and cut into 2-3 inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium Granny Smith apple
  • 1/2 medium yellow onion
  • 1/2 teaspoon sage powder
  • 1 teaspoon fresh grated ginger
  • 4 cups low-sodium vegetable broth
  • 1/4 cups water
  • 1 1/2 teaspoons kosher sea salt
  • 1/4 teaspoon freshly ground black pepper

 

Directions:

  1. Preheat oven to 350 degrees.  Peel the skin off of a medium-sized butternut squash.  Cut into 2-3 inch pieces and add to a roasting pan.  Add olive oil and water to roasting pan and toss with the squash, coating well.  Roast for about 50 minutes or until squash is tender.
  2. While the squash is roasting, peel and core the apple and cut into a medium dice. Cut the onion into medium dice. Melt the butter Dutch oven or small stock pot over medium heat. Add the apple, onion, and sage. Season with salt and pepper, and cook until soft (7 – 10 minutes) stirring every couple of minutes so it does not stick. Remove the pan from the heat and set aside.
  3. When the squash is done, remove from oven and add the apple/onion mixture as well as the fresh grated ginger to the roasting pan.
  4. Add about one cup of the squash apple mixture to a blender with one cup of the vegetable stock.  Puree until smooth and put back into your dutch oven/stock pot.  Repeat until all of the squash has been pureed with the remaining vegetable broth. If you desire a thinner consistency, you can add a little water to the puree.
  5. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed. Enjoy!

 

Question: Do you have a favorite butternut squash soup recipe? If you do, please add your link in the comments below!

 

 

Meatless Monday Recipe: Easy Microwave Apple Crisp

I’ve never been a gal who has been satisfied with an apple for a snack in the afternoon — my sweet tooth can get the best of me if I’m not careful.

With all of the yummy pumpkin breads, scones, and other goodies EVERYWHERE I turned today, I really needed a little treat with my afternoon tea.

And, I didn’t get the Meatless Monday recipe up early today — so it was a perfect day to share this delicious & semi-healthy little treat with you. Ok, maybe healthy is pushing it.  But there’s an apple in it, ok?!! 🙂

Today’s Meatless Monday Recipe is an Easy Microwave Apple Crisp for One.  It was inspired by a similar recipe from Sophie at My Happy Place (thanks, Sophie!)

Prep time: 10 minutes (and I was taking photos while I was prepping, so if you are quick it is probably even less than that).

Microwave time: 1 1/2 minutes

Easy MIcrowave Apple Crisp

Here’s what you need:

1 medium sized organic apple (any kind will do, but my favorite are Honeycrisp apples. I buy organic since apples on the the EWG’s Dirty Dozen list)
2 tbsp. organic brown sugar
2 tbsp. quick cook oats
1 1/2 tbsp. flour
1/4 tsp. cinnamon
1 dash nutmeg
1 tbsp. unsalted butter

Directions:

1. Peel and thinly slice your apple and place in a bowl.
2. Add 1 tablespoon of the brown sugar, half a tablespoon of your flour, 1/8 teaspoon of your cinnamon, and a dash of nutmeg

crisp-prep1
3. Coat the sliced apples with the mixture, and pour it all into a microwaveable mug.

apples-with-crumble
4. In the same bowl you had your apples in, mix together the remaining dry ingredients. Add your butter, and with a fork mash the butter into the dry ingredients to it creates a nice crumbly texture.

crisp-with-topping
5. Pour the crumble right on top of your apples in the mug and pop in the microwave for 90 seconds. Enjoy!

crisp-done

Did you know that there are over 1,000 apple varieties to choose from? Check out this article that I wrote for Clean Eating magazine to learn which kind of apples work best in all of your favorite recipes.

Meatless Monday Recipe: Sweet Corn Salsa with Mango and Ginger

Happy Meatless Monday! As per the use, today we’re featuring another delicious meatless dish in honor of the Meatless Monday movement.

Photo courtesy of meatlessmonday.com

Photo courtesy of meatlessmonday.com

I promised today I would start to chronicle my countdown to the BIG 4-0 as well. T minus 46 days and counting! As I continue my strength training, I’m even more aware that ABS ARE MADE IN THE KITCHEN!  That’s right folks — 70% of that svelte middle you crave is about having a good diet with loads of veggies and healthy protein. The other 30% is what you do in the gym.

Sweet Corn and Mango Salsa

Today’s recipe is sweet & spicy, with no need for any added sugar. The ginger gives it a little extra kick. It is adapted from a recipe originally posted by the lovely Miss Averie Sunshine at Averie Cooks from back in 2010. I removed an item or two from the “laminated list” and amped up the ginger (we go cray cray for the fresh ginger at this house) This salsa is great for lunch with fresh avocado slices or Roasted Vegetables over Quinoa.  For dinner, try some with my Meatless Ground “Beef” Enchiladas or any of your favorite dishes. Here’s what you need!

Ingredients

  • 1 8-ounce canned corn (low sodium)
  • 1/3 cup mango, diced
  • 1/3 cup red bell pepper, diced
  • 1 tablespoon fresh ginger, grated
  • Freshly-squeezed lime juice from 1/2 lime
  • 1/4 cup fresh cilantro, finely chopped
  • Kosher salt and freshly-ground black pepper, to taste

Preparation

Combine all ingredients in a medium-sized serving dish.  Stir well and serve immediately.  If you don’t finish off the whole dish, the leftovers can be stored for a couple of days in the refrigerator.  Ours didn’t make it 🙂 [widgets_on_pages]

Other recipes you might like:

Stuffed Portobello Mushrooms | The Wellness Scientist

Savory Quinoa Cakes | The Wellness Scientist

Also linked today at Make-It-Yourself Monday

Meatless Monday Recipe: Savory Quinoa Cakes

Happy Monday!  Are you tired of eating the same ol’ same ol’?  I sure am!  I’ve been in the kitchen this afternoon trying to whip up something different, and I came up with these Savory Quinoa Cakes that I’m sure you are going to love.  I know I did!

Savory Quinoa Cakes

I wish you could smell them too 🙂

These are a great Meatless Monday recipe idea for lunch or a light dinner.  Have you ever wondered what to do with leftover quinoa?  I had some leftover cooked quinoa in the fridge, which was perfect for this recipe.  If you don’t have any quinoa leftovers, then first you’ll need to make some and let it cool to room temp.  Once that’s done, you are ready to go!

Ingredients

  • 2 cups cooked quinoa, at room temperature
  • 4 liquid egg whites (I use 3/4 cup of Cage Free 100% liquid egg whites)
  • 1/2 teaspoon sea salt
  • 1/3 cup cilantro
  • 1/3 cup Parmesan cheese
  • 3 cloves garlic, chopped
  • 1 medium carrot, chopped
  • 1 cup almond flour
  • 1/2 teaspoon garlic power
  • 1/2 teaspoon Italian seasoning
  • 1 dash pepper
  • 1 tablespoon extra-virgin olive oil (for cooking)

 

Preparation

Combine the quinoa, egg whites, and salt in a medium-sized bowl. Put the garlic and carrot in a food processor until finely chopped.  Add to the bowl with quinoa and other ingredients.  Stir in the cilantro and parmesan cheese.

In a small bowl, add the almond meal and season with the garlic powder, pepper, and Italian seasoning.

Add one third of the seasoned almond meal at a time to the quinoa mixture, mixing well after each addition.

You should have enough mixture that can be formed into twelve 1-inch thick cakes or patties.

Savory Quinoa Cake Prep

If the mixture seems dry, you can add a little water to moisten.  I used almond flour instead of breadcrumbs to make sure this was gluten-free.  You shouldn’t need to add water if you followed the above exactly.

Heat half of the olive oil in a large skillet over medium-low heat and add 6 of the quinoa cakes.  Cover and cook for 7 – 10 minutes until the bottoms browned, taking care not to burn the bottoms.  Flip the cakes and cook the other side for 7 – 10 minutes. Remove from skillet and cool.  Repeat with the second batch.  Serve and enjoy!

Nutrition information (from Wellness Science): Calories 113.0, Total Fat 6.9 g, Saturated Fat 0.9 g, Cholesterol 1.8 mg, Sodium 168.6 mg, Potassium 51.6 mg, Total Carbohydrate 8.2 g, Dietary Fiber 1.7 g, Sugars 0.6 g, Protein 5.7 g

Savory Quinoa Cakes

These are great alone, with a few slices of fresh avocado, and amazing with a side of my favorite Easy Guacamole.

Let me know how you liked these in the comments below!  They make fun little finger foods that even the kiddos would enjoy.

[widgets_on_pages]

Other recipes you might like:

Meatless Monday Spicy Veggie Frittata | The Wellness Scientist

Meatless Monday Spicy Veggie Frittata | The Wellness Scientist

Gluten-Free Tomato Basil Pizza | The Wellness Scientist

Gluten-Free Tomato Basil Pizza | The Wellness Scientist

Meatless Monday Recipe: Paleo Raspberry Crisp

I had some delicious homemade cherry cobbler with homemade ice cream (Thanks, Andy!) the other night, and since then I have NOT been able to stop thinking about crisps and cobblers.  I’m usually all about the chocolate desserts but if there is a yummy seasonal fruit crisp or cobbler on the menu, it usually wins out!

The hubs and I decided to try going Paleo for 8 weeks to see how much of an impact it makes on how we feel.  I’m also personally motivated to see if the extra fat on my arms melts away to expose these awesome muscles I’ve been building in Pilates 🙂

So yesterday, I was on a mission to collect what I needed to do a little Paleo baking!  I found a great recipe for a cherry crisp from Mellissa who authors the blog, I Breathe … I’m Hungry. We love fresh raspberries and found some beautiful ones to throw into this crisp in lieu of cherries.

Fresh Raspberries

Raspberries have only 5 grams of sugar and 65 calories per cup, so if you are interested in limiting sugar in your diet they (and most other berries) are one of the better fruits to be eating.

Without further delay, here is this week’s Meatless Monday Recipe — my version of a Paleo Raspberry Crisp.

Serves 8

Ingredients:

  • 3 cups fresh raspberries
  • 1 tsp almond extract
  • 1/3 cup unsweetened coconut milk
  • 1 tablespoon maple syrup

For the topping:

1/4 cup pine nuts (chopped finely in a food processor or coffee grinder)
1/4 cup almond flour
1/4 cup coconut flour
2 tablespoons coconut oil
1 tablespoon water
1 tsp cinnamon
pinch of salt

In a medium bowl, combine the raspberries, almond extract, coconut milk and maple syrup. In another bowl combine all of the topping ingredients and mix well until crumbly. Pour the raspberry filling into a Pyrex pie plate.

Raspberry Filling

Top with the crumble mixture and bake for 35 minutes in a preheated 375 degree (F) oven. Remove from the oven and drizzle a little more maple syrup over the top. Let cool before serving. Enjoy!

Paleo Raspberry Crisp

[widgets_on_pages]

Other recipes you’ll love:

Apple cranberry pie recipe - by Wellness Science

Apple-Cranberry Pie Recipe

smoothie recipes

Smoothie Recipes To Run For

 

Meatless Monday Recipe: Southwestern Cheddar Steak Fries

Happy 1st of July!  In my opinion, no burger (veggie or otherwise) is complete without a side of fries!  I consider myself a french fry connoisseur — try them wherever I go!  These fabulous fries were featured in the June 2013 issue of Clean Eating magazine.  While you are grilling this 4th of July, try cooking up a batch of these as well (hint: total time is less than 30 minutes!)

Oh, and they are only 154 calories per serving!  Can’t beat that!

Photo by Edward Pond - courtesy of Clean Eating Magazine

Photo by Edward Pond – courtesy of Clean Eating Magazine

Ingredients:

  • 1 lb red or Yukon gold potatoes, scrubbed and cut lengthwise into 3/4-inch wedges
  • 1 tbsp extra-virgin olive oil
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 oz finely shredded reduced-fat sharp cheddar cheese
  • 1/3 cup finely chopped red bell pepper
  • 2 tbsp finely chopped cilantro

How to Prepare:

  1. Preheat oven to 425°F. Line a large baking sheet with foil. Place potatoes on baking sheet, drizzle evenly with oil and toss to coat lightly. In a small bowl, combine paprika, cumin and garlic powder. Sprinkle paprika mixture evenly over both sides of potatoes, then arrange potatoes in a single layer. Bake in center of oven for 10 minutes, then flip and stir, and bake for 7 minutes or until lightly golden and tender when pierced with a fork.
  2. Remove from oven. Sprinkle with salt, cheese and pepper. Bake for 2 minutes more or until cheese has melted slightly. Sprinkle with cilantro and serve immediately for peak flavor.

Nutrients per serving (2/3 cup serving cheddar steak fries): Calories: 154, Total Fat: 5 g, Sat. Fat: 1.5 g, Carbs: 22 g, Fiber: 2 g, Sugars: 0.5 g, Protein: 5 g, Sodium: 187 mg, Cholesterol: 5 mg

[widgets_on_pages]

Meatless Monday Recipe: Stuffed Portobello Mushrooms

Looking for some Meatless Main Dishes for dinner tonight or for your upcoming 4th of July festivities?  Look no further than these savory Stuffed Portobello Mushrooms.

Stuffed Portobello Mushroom

Yield: 4 stuffed mushrooms

Ingredients

  • 1 tablespoon extra virgin olive oil
  • Balsamic vinegar
  • 4 large portobello mushrooms
  • Ground black pepper
  • 6 ounces kale, roughly chopped
  • 2 Roma tomatoes, diced
  • 1/3 cup shredded reduced-fat white cheddar cheese
  • Canola-oil cooking spray

DIRECTIONS:

1) Preheat oven to 375F.

2)  Remove stems & inside gils of the portobello mushrooms.  Spray inside of a glass/Pyrex dish large enough to hold all four portobellos (a 9 x 9 square pan should work).  Place the mushrooms inside the dish and brush insides of the with olive oil.

3)  Add kale, shredded cheese, and then tomatoes to each of the mushroom caps.  Splash a little extra olive oil on top of each.  Don’t be afraid to pile on the toppings — they will reduce down while cooking.  Splash a little balsamic vinegar on top of each, then season freshly ground black pepper.

4)  Bake in the preheated oven until mushrooms are cooked through and cheese bubbles, about 25-30 minutes.  Serve immediately.

[widgets_on_pages]

Do you have a favorite vegetarian recipe? Tell me about it below, and you may be featured on our blog!

Meatless Monday Recipe: Tomato Basil Pizza with Gluten-Free Crust

Someone on Instagram posted a picture of a gluten-free pizza crust yesterday, and it looked so good I couldn’t stop thinking about it!  So, I was off to collect ingredients to make it for dinner last night and so I could share this recipe with you for this week’s Meatless Monday Recipe Idea!

You won’t believe what’s in this pizza crust — it’s cauliflower!  The recipe for the crust comes from SparkPeople.  The prep time on the original crust recipe states 15 minutes.  I can assure you that it takes much longer than that!  I think it took me about an hour to get everything prepped before I baked the crust.  Not a deal-breaker but wanted to give you fair warning! 🙂

Gluten-Free Tomato Basil Pizza

If you make this yourself, can you leave a Comment below & let me know how it turned out for you?  I’d like the crust just a little crispier if possible.  If you found something that worked, please share below!

Ingredients

For crust:

  • 1 cup raw, chopped cauliflower* (chop in a food processor for quickest & best result)
  • 1 egg
  • 1 cup mozzarella cheese
  • 1 tsp fresh oregano
  • 1 tsp fresh thyme

For pizza toppings

  • 2 sliced roma tomatoes
  • 6 fresh chopped basil leaves
  • 1 cup mozzarella cheese
  • 2 tbsp extra virgin olive oil
  • Pizza sauce (optional)
  • Salt & freshly ground black pepper (to taste)

*1 cup chopped cauliflower is about 2 1/4 cups florets

Directions

Makes 4, 1-slice servings. Can be doubled for a larger pizza

Preheat oven to 450 degrees.

Spray a cookie sheet with non-stick spray or line a cookie sheet with parchment paper.

In a medium bowl, combine chopped cauliflower, egg, mozzarella and all desired spices. Press evenly on baking pan.

Bake at 450 degrees for 12-15 minutes (up to 20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, pour olive oil and use a pastry or baking brush to spread the oil over the crust evenly.  Add sauce (if using) then toppings and cheese.

Place under broiler, on high heat, until cheese is melted.  Keep a close eye on it so the crust doesn’t burn!  Enjoy!

Did you make this?  Did you change it up at all by adding different toppings or other ingredients to the dough?  Don’t forget to tell us how it turned out in the Comments below!

 

Best Recipes on Pinterest – Our 10 Most Pinned Recipes

The Pinterest peeps have spoken!  I’ve been featuring an easy, healthy recipe every Monday for quite some time.  Here’s a list featuring the best of the best!

Our Top 10 Most Pinned Recipes from Pinterest

Black Bean Stuffed Peppers

Black Bean Stuffed Peppers

This was the top recipe by a landslide! And Pinterest users loved that these can be make in your slow cooker or Crock Pot!

Spicy Veggie Frittata

Spicy Veggie Frittata

Spicy Veggie Frittata

This Spicy Veggie Frittata became a go-to for many users!  Easy to make any night of the week and a crowd pleaser!

Three Cheese Baked Ziti

Three-Cheese Baked Ziti

A very tasty Italian dish.  Great if you are having 6-10 people over for dinner and plan to serve buffet style.  The homemade marinara is well worth it!

organic roasted vegetables

Easy Peasy Roasted Vegetables

Easy Peasy Roasted Vegetables

As simple as it gets!  This works with almost any vegetable, so pick your favorite seasonal veggies & get roasting!

healthy quiche recipe

Broccoli cheese Quiche

Baby Broccoli and Parmesan Quiche

This is great for an easy dinner and if there is any left, it is also great warmed up for a protein-packed quick breakfast.  Great for potlucks!

butternut-squash-risotto-3

 

Sweet Potato Risotto

This recipe is courtesy of Whole Foods Market in Oakland!  Very tasty, and the herbs give it that richness that will add this to your list of go-to comfort foods!

Apple cranberry pie recipe - by Wellness Science

Apple cranberry pie recipe – by Wellness Science

Best Apple Cranberry Pie

I’ve watched my mother-in-law make her delicious apple pies for years now.  I like them a tiny bit on the sweet side, so I use Honeycrisp or Pink Lady apples instead of loading them up with extra sugar.  The link also includes a recipe for a great pie crust!

veg-bolognese

Rigatoni with Vegetable Bolognese

This recipe is courtesy of the Food Network and the lovely Giada De Laurentiis.  I have made this meatless “bolognese” countless times.  The mushrooms & the mascarpone give it a rich savoriness that won’t leave you wanting for a thing (well, except maybe a piece of that Apple Cranberry Pie up there!)

apple-slices-with-almond-butter

 

Apple Slices with Almond Butter

This isn’t a recipe per se, but it was a hit on Pinterest so I wanted to share this great little afternoon snack idea.  Go with a natural almond butter, like MaraNatha.  Again, I prefer a sweeter apple — like a Pink Lady or a Honeycrisp.  Try it on different apples and see which you like best!

Photo courtesy of www.southernliving.com

Photo courtesy of www.southernliving.com

Peanut Broccoli Stir-Fry

And… last but not least!  I found this on Southern Living Magazine’s website.  This is a great stir-fry!  If you are looking to make this even healthier, try a rice substitute like quinoa or barley.

How many of these have you tried?

Meatless Monday Recipe: Mini Mushroom Sliders

 

Researchers from the Johns Hopkins Bloomberg School of Public Health’s Weight Management Center recently released the findings of a year-long clinical trial that determined overweight and obese participants who swapped a serving of red meat for a cup of white mushrooms lost weight and body fat.

Mushrooms make a GREAT meat substitute.  Plus, they contain no fat & almost no calories.

During the study mushroom eaters lost an average of seven pounds, as well as losing inches from their waists!

Below is a great Mushroom Slider recipe created by The Mushroom Council.

Photo courtesy of www.meatlessmonday.com

Photo courtesy of www.meatlessmonday.com

 

Serves 4

  • 2 portabella mushrooms, stems removed
  • 1/4 cup light balsamic vinaigrette
  • Salt and freshly ground black pepper
  • 8 small high-fiber whole grain dinner rolls
  • 8 slices red onion
  • 8 slices tomato

Place the portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes. Prepare the grill or a grill pan with a light layer of nonstick cooking spray. Line a plate with a layer of paper towels.

Remove the mushrooms from the bag, drain and season with salt and pepper on both sides. Heat the grill to medium and place the mushrooms gill side down. Cook for 4 minutes, flip and repeat on the other side for about 4 minutes more, or until the both mushrooms are almost cooked through.

Transfer the mushrooms to the paper lined plate, gill side down. Cut each mushroom into quarters and place each quarter on the bottom half of the dinner rolls. Top each with tomato, onion and the remaining dinner roll half and enjoy.

Other meatless recipes you’ll love:

Mushroom Soup with Creamy Almond Butter

Mushroom Soup with Creamy Almond Butter

Spicy Veggie Frittata

Spicy Veggie Frittata

organic roasted vegetables

Easy Peasy Roasted Vegetables