I have been headstrong about perfecting my recipe for butternut squash soup & I think I finallllly have it down! #mamawemadeit 😎.
the key is definitely roasting some of the veggies beforehand and adding the right spices. Instead of the typical bland flavor, this soup is thick, creamy and bursting with all of the best fall flavors 🍁. So who am I to keep this recipe from you?! 😏.
let me know if you try it:
-1 large butternut squash cubed
-3-4 chopped carrots
-1 large white onion
-1 chopped Granny Smith apple
-4 cloves chopped garlic and equal parts minced ginger
-4 cups vegetable broth
-1 can unsweetened coconut milk
Roast the butternut squash, carrots and onion at 400 for 30-40 minutes. When done, sautè the ginger and garlic in avocado oil until fragrant, and add the apple. Sautè for a couple minutes until the apple is soft, and then add the roasted veggies. Add in the 4 cups of broth and 1 can of coconut milk, 1 tsp salt and 1/2 teaspoon @frontiercoop Daily Turmeric Twist. Simmer for about 10-15 minutes and then use an immersion blender to make it that amazing consistency! —
When your fridge has a hodgepodge of veggies and cooked grains - make veggie “fried” rice 👍
Heat some oil in a skillet and add flavorful aromatics like onion, garlic and fresh ginger. Start adding in veggies, heartiest first (like carrots) then softer ones (like zucchini and purple cabbage), stir in your cooked grains (I used quinoa), drizzle in some soy sauce or tamari and a squeeze of lime if you have it! Scramble in a couple eggs if you’d like and dinner is served 😋
Topping ideas- Fresh chopped cilantro, chives, tahini, toasted sesame oil, chopped peanuts or cashews, chili flakes.
She’s one of our popular Veggie Burgers #justgowiththeflo
Brioche Bun Goodness stuffed with
- Roasted Sweet Potato
- Quinoa + Baby Spinach Patty
- Cheddar Cheese
- Grated Carrot
- Roasted Capsicum
- Lettuce + Tomato
- Truffle Mayo
All of our burgers can me made Vegetarian or Vegan upon request, so don’t feel like you’re limited to the Veggie Burger section of our menu.
Come in tonight and customise our menu to suit your dietary needs, everyone is welcome at the Shack!
Buckwheat and Chickpea Flatbread with Balsamic Roasted Veggies, Sundried Olives, Feta and Fresh Mint! Wednesday dinner in just got interesting 😎 Recipe below 👇
(make ahead of time for quick flatbread assembly) -
•Chop a zucchini, yellow squash and bell pepper and toss with a drizzle of avocado oil, balsamic and a pinch of sea salt. Roast at 400 degrees F for 25-35 minutes, tossing part way through. •
FLATBREAD- •1/4 cup chickpea flour •1/4 cup Buckwheat flour •1 garlic clove, minced •Salt and pepper •1/2 cup of warm water •1/2 tablespoon of olive oil •Toppings: olive oil, balsamic veggies, sundried olives, feta and chopped fresh mint •
1. In a bowl, combine the flours, minced garlic and a pinch of salt and pepper. Whisk in the water and oil and set aside. 2. Preheat the oven to 450 degrees F and grease a loaf tin with olive oil. Place a piece of parchment in the tin and drizzle in a bit of olive oil. Leave the edges of the paper sticking out. 3. Pour the batter in the prepped tin, spreading evenly. Bake for 15 minutes. 4. Remove from the oven, grab the sides of the parchment and carefully remove the crust from the tin. Flip crust over onto a baking sheet. Drizzle with a olive oil and top with balsamic veggies, feta and olives. Return to the oven for another 10-15 minutes. 5. Remove from the oven, sprinkle with chopped fresh mint and slice!
Tip: Use extra veggies, olives and feta in salads throughout the week! Toss them with some greens, quinoa and balsamic dressing 😋
Sundays call for an extra effort, right? These also freeze well so I like to keep some in the fridge for the week (I’ll eat them with almond butter as a quick snack -better than bread!) and freeze the rest :) Link to the recipe in stories (they are healthy and high in protein) ;) #waffles#healthy#sunday
Every night in apt 1202 last year:
Annie: “Sherri, what ya making for dinner?”
Me: “Nothing much, just a little stir fry”
For real though, stir fry is my shizzzz and I eat it at least four times a week 🙈 I mean who doesn’t love chopping up some veggies, throwing everything into a pan with some seasonings and calling it a day?! For lunch today I made this AMAZING cauliflower gnocchi stir fry that was so good this pic is literally making me drool all over again 🤤
CAULIFLOWER GNOCCHI STIR FRY
-cauliflower gnocchi (check my August 27th post for the recipe!!)
-red bell pepper
-kale (or other greens of choice)
-seasonings of choice (I used garlic powder, paprika, cumin, chili powder, and red pepper flakes)
•throw the cauliflower gnocchi in a hot pan with olive oil and brown, then set aside
•chop up veggies and sauté in pan with seasonings (except for kale and tomatoes, add those in the last min)
•once veggies are almost done, throw in kale, halved cherry tomatoes and gnocchi and sauté until kale is slightly wilted
•once done, add additional red pepper flakes and @traderjoes EBB if desired. Enjoy!
Big ol’ Buddha Bowl for dins tonight 🥗
Today started off a bit rocky and emotional but made a conscious decision to pull myself out of the slump and make the most of the Curriculum Day at school (day off). I went into Frankston with my Dad and took some more photos for my final artworks for studio arts, then I went to Bunnings and brought some Petunia seedlings which I promptly planted in my garden upon returning home. I’m now planning out what fruits, vegetables and herbs I want to plant in my remaining spaces ready for Spring. I love gardening so much and am already excited to see the little buds appearing on my Blueberry Plants! I am so looking forward to Spring 🌼🌺🌸
In My Bowl:
🥗 Steamed then Roasted Potato
🥗 Roasted Mushrooms
🥗 Roasted Yellow Capsicum
🥗 Steamed Carrot
🥗 Steamed Broccoli
🥗 Steamed Cauliflower 🥗 Solanto Tomatoes 🥗 Kidney Beans
🥗 Smashed Avocado with Chilli Flakes
🥗 Baby Spinach
🥗 @peaceloveandvegetables Sauerkraut Kimchi
One veggie breakfast coming right up 🙋🏻♀️ lemon garlic kale, spicy mushrooms, poached egg sliced olive sourdough and er...giant beans 😂 (I’m not much of a baked bean fan so I did butter beans in a tomato sauce). One skill I think we all now possess (except for me since I did it in a mad panic) is making that crucial slice in the egg to get that yolk action shot. The stress, honestly. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀ Also, it is in a bowl. You ever make breakfast so piled in there that you gotta have a bowl to contain it?? #thisgaldoes
✨Toasted Coconut Pecan Granola 👉🏼 on the blog! ✨
• this recipe is gluten free, with an option to make it vegan.
• perfect for meal prep > store in a glass mason jar for 1-2 weeks or in the freezer for longer.
• quick and easy breakfast option with less sugar and high quality ingredients to keep you blood sugar levels and energy balanced. 🙏🏼🤗
🌙recipe in bio!
לא ברור איך זה קרה, אבל מפה לשם עוד שנה נגמרה. כולנו כבר הבנו שהחגים מגיעים השנה סופר מוקדם, מה שאומר - צריך להתחיל להתכונן! תחשבו טוב איפה אתם עושים את החג השנה ומה אתם מביאים. השנה אני באה לעזרתכם!! סדנא מיוחדת וחד פעמית שמוקדשת כולה לקינוחים לחג! לא עוד תפוח בדבש, לא עוד עוגות חנק. בואו אליי, אני מבטיחה שיהיה מתוק וטעים! פרטים בסטורי 🍏🍎🍏🍎🍯
Warm lentil and roasted veggies with parsley yogurt dip was on my plate today for lunch..the idea was to get a good amount of protein and the roasted carrots and beetroot added fiber too.i soaked the Indian brown lentil aka masoor dal for 2 hrs and then cooked in a closed pan with salt till it is cooked well but not mushy,added some grilled baby carrots and beet which I cooked in oven at 220c for 15min with sprinkle of salt pepper and olive oil. To the dal I added some olive oil salt pepper lime juice and chopped shallots.. on the side are some warm pita breads and some yogurt with chopped parsley , grated garlic and crushed green chillies salt and cumin powder ..ohhh such a hearty meal finished with my latest obsession hibiscus tea . Weekend is right here and I will be away from home but nevertheless everyday spent at home is equally cherished.. while I have sooper busy weekend wish you all a very happy weekend with your loved ones.#
Soy and green peas chops with plum chutney an awsome tea time snack for a rainy evening with your cuppa tea... I crave something savory , hot and spicy when it’s raining and If I am not working then it’s time to raid the kitchen and dish out something yummy yet healthy. These chops or kebabs are packed with soy good source of proteins for vegetarians like me.. I have pan fried them you can even bake them in the oven.. dipped in tangy, sweet pulum chutney as @insta_aunty calls it in pahadi way these kebabs truelly turn gourmet. Most of them were eaten straight from the pan , some tucked inside the bun with some salad and few leftovers overs made it to this plate for a click .. for the recipe
1 cup mashed boiled potatoes
1/4 cup boiled soy granules @saffolafitfoodie
1/4 cup boiled peas
2 tbsp chopped onion
1 slice bread mashed
Salt , red chilli powder, dry mango powder , squeeze of lime .
Mix everything well and roll as per liking. Grill them on tawa, deep fry or bake them in oven till brown.
For plum chutney
Chop 5-6 ripe plums in a pan
Add a tsp of jaggery
Some salt , jeera powder and a 1/2 tsp lime zest add 2 tbsp water and cook till you get consistency of chutney .
Hope you all are enjoying rains as much as we all are .. since I am back from work after an early morning flight my plans are to sit by the window and watch the rain drops falling on my windowsill with endless cups of tea and laze around with the munchkins searching and scrolling some new recipes..have a happy healthy Sunday everyone..
We have a BABYSITTER coming to interview tonight and my anxiety is a little bit (way) up there, so I’m distracting myself with food. That’s healthy, right? 🤔
This was the perfect little post-workout snack and I also think it’d be a great combo with added greens and a protein for a stellar salad! I sliced up some leftover Bocconcini, some cucumbers, baby heirloom tomatoes and sunflower seeds, then drizzled some lemon juice on top and the strange combination REALLY works! Super crunchy, refreshing, a little tangy and savory all in one cute little glass bowl. HAPPY SNACKING and wish us luck tonight! 😬😬😬😬
Is there ever a bad bread + mid-July tomatoes + some creamy spreadable stuff combo?
Made an entire dinner out of a huge platter of tomato toast with @eisayeff this past Wednesday, so we’re pretty much experts now. We determined it was a tie between @bonappetitmag’s falafel spiced flatbread with heirlooms (cheated a bit and subbed in fresh pita from @dizengoff_nyc) & Emily’s OG tomato toast classic of toasty sourdough with mayo, a drizzle of olive oil & sea salt. #🍅
Peachy panzanella with cherries, nectarines, plums, basil, burrata, toasted rosemary bread, and a champagne vinegar dressing for the entrée (by @whatsgabycookin), paired with an everything-but-the-kitchen-sink salad. Grilled peaches atop vanilla ice cream for Z’s birthday dessert. 🍑🥗🍨 Wearing my new @seasonsofvintage dress for a #truevintageootd . ❤️🌷💜