a little sunday cookin'

So instead of running the chilly half this morn (which I didn't train for but am really starting to miss the running life) I decided to have a sleep in from having a later evening and being caught in the snow walking home, to then go to the Avenue Diner for brunch, onto the grocery store and then into the kitchen...and have just sat down after an afternoon of cooking and baking. Sooo seeing as I like to share my new knowledge here are some easy peasy healthy recipes:

1. Spiced Butternut Squash & Apple Soup
It is my turn this Tuesday to prepare soup for the staff so after looking through Oprah's cook book and keeping things vegetarian and dairy free decided upon this one. (It is important to have someone near by who can cut through a butternut squash...after that step is complete the recipe turns easy!)
Ingredients:
- 2 Tbsp. olive oil
- 1 Medium onion cut into 1/4 inch chunks
- 2 celery sticks cut into 2 pieces
- 1 butternut squash (about 3.5 lbs - peeled, seeded, and cut into 1/2 inch chunks)
- 6 cups of vegetable stock
- 2 tsp of fennel seeds
- 1/2 tsp cinnamon
- 1/2 tsp ground cardamom
- 1 bay leaf
- 3 McIntosh apples (peeled, cored, and cut into 1/2 inch chunks)
- 2 tbsp apple cider vinegar
- Kosher salt and freshly ground pepper
- 1/2 cup of plain yogurt for garnish (I skipped this step....dairy)
Steps:
To make soup: In large pit, heat olive oil over medium high heat. Add onion and celery and cook, stirring until tender and lightly browned, about 7 minutes. Add squash and cook an additional 3 minutes. Add stock, fennel seeds, cinnamon, cardamom, and bay leaf. Bring to boil, then reduce to a simmer; cook 15 minutes. Add apples and vinegar and continue cooking 12 minutes. Remove from heat and puree either in batches in a food processor or blender or all together. Season with salt and pepper. May add croutons to garnish and yogurt.

2. Healthy Berry Bran Muffins
(compliments of Heather! - second time making these though I have HALVED the ingredients to only make around 18 muffins)
Ingredients:
- 4 cups of Bran Flakes (I use organic)
- 2 cups of All Bran Buds (organic)
- 2 cups of boiling hot water
- 1 cup of coconut oil
- 3/4 cup of cane sugar
- 3/4 cup of agave (or Maple syrup)
- 4 cups of Almond Milk
- 4 eggs (yes this is not a vegan recipe...argh!)
- 1/2 cup of molasses
- 5 cups of spelt flour
- 2 tbsp of salt
- 3 cups of frozen berries
Steps:
Mix cereal and hot water and set aside. In a separate bowl cream together coconut oil and sugars (cane and agave). Beat eggs into creamed mix. Mix in the Almond milk. Add the molasses. Stir in cereal and the remaining ingredients. But mixture into muffin tin or I have done a loaf before. Cook for 20-25 minutes. Easy peasy and delish!! I freeze half the muffins for future days.

Ps. Will start to share some vegan recipes. I made eggplant "Parmesan" the other day and thought it was gooood...have decided to continue to eliminate dairy and meat from my meals as I am going on week 2...but am going to eat fish and the odd egg...just an fyi ;)
Pps. Florida is 6 sleeps away. holla!