It’s also been months since I’ve posted. Thought a good intro back would be to share a delicious recipe.
I was at the grocery a few weeks ago and decided to buy a sugar pumpkin. I really had no idea what I was going to do with it, but it seemed like a good idea at the time. Probably better than buying the pumpkin flavored cookies I really wanted.
We also had lots of apples leftover from our recent apple picking trip to Ellijay, GA.
What came to me in a vision of hunger was soup. It’s been cooling off here and I’ve been waiting all year for soup weather to make its appearance. Not really, I don’t really like the cold, but I do like soup, but I don’t like soup in the summer…not really sure where that was going.
The best thing about this soup is that it is rich and creamy without any added dairy!
A quick and easy creamy pumpkin soup, dairy and gluten free. Tastes like fall.
1 sugar pumpkin, about the size of a cantaloupe, seeded, peeled and cut up into 2in cubes, I also saw pre-cut bags of it at TJ's!
2 small-medium apples, cored, peeled and cut into quarters
2 T olive oil
3 cups chicken broth
salt & pepper to taste
pepitas or roasted pumpkin seeds (optional)
Pre-heat oven to 450
Toss pumpkin and apples in olive oil, season with salt an pepper. Spread evenly on large rimmed baking sheet. Roast in oven for 30-45 minutes, stirring once. Remove from oven when tender and starting to brown.
Transfer to blender. Add in broth, a dash or two of nutmeg, and salt and pepper. Puree until smooth.
Transfer to pot or dutch oven and heat over medium-low heat for 6-8 minutes.
Serve topped with pepitas or fresh roasted pumpkin seeds.
I’ve decided to start sharing my meal and plan and prep in hopes that you will find some ideas that you can use, and to keep myself accountable to plan and prep healthy meals each week to stay on track with my goals.
Since I have started back to working again I’ve fallen off the healthy eating wagon pretty hard. My body is feeling the effects of my afternoon indulgences in the candy buckets and cookie jars around the office. My pants aren’t fitting so well, and I’ve got more acne than a teenager! A sure sign that I need to back on track with nourishing my body not only so I look better, but so I feel better again.
Here’s a peek at what I prepped for the week. This took all of maybe 2 hours on Sunday, and the fish I cooked Saturday night while we were making dinner. You’ll notice I find sticking to a primal way of eating works best for me.
Beef Jerky for snacking (after buying this I realized it’s full of sugar and soy sauce, but it was pricey so I’ll eat it)
I washed and trimmed strawberries and pulled grapes off the vine for easy snacking
Cut up carrots for dipping in guacamole
Packed 3 meals of blackened salmon and asian slaw for grab and go lunches
Steamed butternut squash and roasted brussels to have with chicken we will cook later this week
I also made a ham, kale, and pepper frittata Sunday morning that will make for some easy breakfasts when I decide to hit the snooze more than once
I packed 3 lunches already, and will have plenty of leftovers from the few dinner that we cook throughout the week to make up the other 2.
On the dinner menu:
Italian Sausage and Peppers (had this Sunday night and it was awesome)