Wednesday, October 5th, 2016
Good Wednesday Morning!
This week’s blog post comes from one of our favorite boxing instructors at REV, Rory. Rory is sharing two easy healthy meals that are staples in her home. Hope you like them!
If I can’t have sun on my face, salt water in my hair, and sandy toes, then the next best thing is the crisp air, cozy sweaters, and soups that come with fall. I like to try at least one new recipe a week and then cook the traditional boring stuff the other days. Thankfully my kids are usually willing to give anything a try (motivated by dessert). I serve the Butternut squash soup with grilled cheese. I made chicken and brown rice to go with the Cauliflower Curry. I guess you could say I am obsessed with not having to make two meals to keep five people happy, healthy, and fed. Enjoy!
SLOW COOKER BUTTERNUT SQUASH SOUP
2 cups vegetable stock
2 cloves garlic, peeled and minced
2 carrots, peeled and diced
1 Granny Smith apple, cored and diced
1 medium (uncooked, peeled, and diced) butternut squash—or save time with the pre-cut
1 sprig fresh sage
1 yellow onion, diced
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly-ground black pepper, or more to taste
1/8 teaspoon cayenne, or more if you like a kick
Pinch of ground cinnamon and nutmeg
1/2 cup canned light coconut milk
Optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)
Add vegetable stock, garlic, carrot, apple, butternut squash, sage onion, salt, pepper, cayenne, cinnamon, and nutmeg to a slow cooker. Toss to combine. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir the coconut milk. Use a immersion blender or vitamix to puree the soup until smooth. Taste, and season with additional salt, pepper, and cayenne if needed. You can add pumpkin seeds or some tortillas for texture.
CHICKPEA AND CAULIFLOWER CURRY
2 tablespoons of coconut oil
2-4 tablespoons red curry paste
1 teaspoon grated fresh ginger
1 large white onion, diced
4 cloves garlic, minced
1 large red bell pepper, diced
1-14oz can coconut milk
1-15oz can chickpeas, drained and rinsed
1-15oz can diced tomatoes
1 small head cauliflower, broken into small florets
1/4 cup minced fresh cilantro
Salt and pepper to taste
Rice, quinoa or naan for serving
Heat the coconut milk and curry paste in a large skillet over medium-high heat until the oil is melted and the curry paste in fragrant
Add in the ginger, onion, garlic, and bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes
Add in the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring to a boil, reduce heat and simmer until the cauliflower is tender, and then sauce is thick and bubbly, about 10 minutes
Stir in the cilantro and season with salt and pepper. Serve over top of cooked rice with a side of hot naan for serving
Have a GREAT Wednesday!!