Gut Calming Potato and Yellow Squash Soup

Sometimes when I feel like I need to take a step back in my eating and not give my stomach too much to digest I love making this soup! It’s LOW FODMAP which means there aren’t too many gas causing/gut inflammatory produce, but it’s super comforting and filling!

Gut Calming Potato and Yellow Squash Soup

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Author: Ari Morasco

Sometimes when I feel like I need to take a step back in my eating and not give my stomach so much to digest I love making this soup! It’s LOW FODMAP which means there aren’t too many gas causing/gut inflammatory produce, but it’s super comforting and filling!

Ingredients

• 3 medium large yellow squash
• 5 medium/large golden potatoes
• 36 ounces broth of choice, I like vegetable
• salt and pepper to taste
• optional: coconut cream, bone broth

Instructions

1. Chop the squash and potatoes into 1 inch pieces and place into a soup pot.
2. Pour broth over top.
3. Bring pot of broth and vegetables to a boil and then cover and let simmer until vegetables are soft and tender.
4. Either using a hand held immersion blender or a regular blender, add all ingerdients to the blender and blend until creamy.
5. Add back to your pot and season to your liking.
6. I like to drizzle a little coconut cream on top with extra pepper.
7. For added comfort, add 1/2 cup or more of bone broth to each bowl for aiding digestion.

Instant Pot Apple Cider Chili

Being in need of a delicious, comforting and quick dinner recipe, I whipped up this beautiful Instant Pot chili with all your favorite Fall flavors.

Apple cider, pumpkin, sweet potato, ground cloves and cinnamon! Let's not forget a little bit of brown sugar for a subtle sweetness. My girls devoured this! They aren't fans of spicy regular chili, but they loved the fact that this chili had delicious sweet flavors. They ate it more like a dip with salty tortilla chips and a dollop of sour cream! Mom.Win. That doesn't happen often, or ever...so I'll take it!

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Ingredients:

1 1/2 tsp. salt
4 tsp. chili powder
1/2 tsp ground cloves
1 1/2 tsp. cinnamon
2 TB. olive oil
1 onion, chopped
3/4 garlic cloves diced
1 TB. flour
1 large sweet potato, peeled and chopped
1 c. frozen corn
1 can rinsed and drained black beans
1 can rinsed and drained kidney beans
1 c. pumpkin puree
1/4 c. canned coconut milk, full fat
1 c. apple cider
1/2 c. chicken broth
(Toppings)
Dollop of sour cream, or vegan sour cream
Diced Green Onion

Directions:

1. In a small bowl, whisk together spices and set aside. Preheat your Instant Pot to the SAUTE setting.
2. Add the olive oil to heat. Saute the onion until translucent and then add the garlic. Cook for a few minutes. Then add the sweet potato and corn. Toss, and turn off the SAUTE button.
3. Add the rest of your ingredients to the Instant Pot and stir to combine.
4. Hit the MANUAL setting on your Instant Pot and set the timer to 10 minutes.
5. Let it cook. Once it is done, let it rest and continue on NPR (Natural Pressure Release) for 5 more minutes.
6. Stir, then let it sit for a few minutes to thicken.
7. Serve with a dollop of sour cream and diced green onions.

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Sweet Potato and Chicken Chili

“This is a super quick dinner to put together on those busy weeknights! It’s filling, healthy, and delicious! Pair with a delicious cornbread topped with honey and this meal will definitely become a family favorite!”

I was thinking about a time a few years back when dinner time was crazy because I had a little baby clinging to me, while another one was taking every item out of the pantry closet. It was hard and exhausting but now more than ever I can admit I wish I could pull a jar of baby food out of the pantry and call it dinner!

Every season is exhausting, but with each season certain things become easier while certain things become harder. As of now, having three kids In school with homework, dance classes, singing lessons, piano, soccer, and reruns of Gilmore Girls to catch up on…I HAVE NO TIME!

So while I love to make a good ol’ peanut butter and banana sandwich for dinner, sometimes I feel the need to make a healthy home cooked meal because I love the idea of adding a lot on my plate. I thrive on stress. ;)

Luckily, for you and for me, I have nailed down a handful of delicious, quick, and healthy dinners that come together in under 20-30 minutes. I’ll definitely continue to share these as time goes on because we have to stick together! Also, this meal can be made simultaneously while your 1st grader reads to you a story about spiders and their babies.

In case you were wondering…

Sweet Potato and Chicken Chili

Ingredients:

3 TB. olive oil

1 yellow onion, diced

4-5 cloves garlic, diced

1 orange bell pepper, chopped

1 orange sweet potato, peeled and chopped into small chunks

1 TB. chili powder

2 tsp. cumin

3 cups canned crushed tomatoes

1 can chili beans OR black beans in sauce

1 can mild red enchilada sauce

1 cup vegetable or chicken broth

3 cups shredded rotisserie chicken

Toppings: Fresh lime, sour cream, scallions, cilantro, and crushed tortilla chips.

Directions:

1. In a medium heated pot on the stove, add the olive oil. Toss in the onion, garlic, and bell pepper. Cook until the vegetables have softened and are translucent.

2. Add in the sweet potato and spices, stir and cook for 3 minutes. Next add in tomatoes, beans, enchilada sauce, and broth. Cover and cook until the soup has thickened and the sweet potatoes have softened. Continue to stir frequently.

3. Once the chili is ready, fold in the chicken and remove the chili from the heat. Serve immediately and top each bowl with the toppings!

{EAT} Pressure Cooker Lentil Sweet Potato Curry w/ Barley

I've been keeping a secret....

I don't have three kids, I have FOUR.

No, not my husband. Although some of his actions could easily justify him as a child...My fourth child is my Pressure Cooker...

Only this child is sort of my favorite because it doesn't keep me up at night, talk back, or have a mental breakdown when it can't find it's socks. Instead it makes me delicious food that's fast, easy, and delicious! I guess it's not really a child, even though I love and nurture it constantly.

It's more of a nanny or a chef, like the one that Corinne has on The Bachelor ;).

I definitely use my pressure cooker every day, sometimes twice a day! It takes the guesswork out of things like dried beans and barley. It cooks them in half the time without soaking anything overnight. How amazing right?!

Here are some of the things I make using my pressure cooker:

Dried Beans

Rice/Grains

Sweet Potatoes

Butternut Squash

Spaghetti Squash

Chicken, sometimes frozen

Soups

Stews

And this AMAZING CURRY!

Pressure Cooker Lentil Sweet Potato Curry w/ Barley

Pressure Cooker Lentil Sweet Potato Curry

Ingredients

• 2-3 TB. olive oil

• 1 medium onion, diced

• 4 cloves garlic, diced

• 1/2 tsp. ginger, grated

• 1 can diced tomatoes

• 1 large sweet potato, skinned and chopped.

• 1 can coconut milk, can substitute light for a lighter version

• 2 1/2 c. vegetable broth

• 1 c. dried lentils

• 3 large TB.Madras Curry Powder or curry seasoning of choice. Adjust seasoning to desired taste if using another brand.

• chopped basil for toppings

Instructions

1. *The directions for this recipe use an Instant Pot Pressure Cooker. If you have a different pressure cooker, the cooking instructions may differ slightly.

2. Turn on pressure cooker to saute setting. Add oil, heat slightly, then add onion and garlic. Continue to toss and cook for 3-4 minutes, then add the ginger. Cook for another minute or so, or until the onions become translucent.

3. Turn off the pressure cooker.

4. Next add in all of the ingredients, except the basil.

5. Mix it together.

6. Then turn on the pressure cooker to the manual setting.

7. Set the timer for 20 minutes.

8. *If you add the sweet potato at the beginning, it will be very soft and washable at 20 minutes. I like it this way in the curry, but if you want it to have more of a bite then set the manual timer for 10 minutes. Don't add the sweet potato. Once it's cooked for 10 minutes, release the steam, add the sweet potato, then set the manual timer for 10 more minutes.

9. Once it's done, top with basil and serve with rice.

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Pressure Cooker Barley

To pair this with the curry, you should double or even triple this recipe :). This recipe should serve 2-4.

Ingredients

• 1 c. dried barley

• 2 1/4 c. water

• dash of salt

Instructions

1. Add all ingredients to your pressure cooker.

2. Turn the manual setting on for 25 minutes.

3. Once it's done, release the steam, and check to make sure it's done. You may need to adjust the time a few minutes to reach desired doneness. Just do this by pressing the manual timer for an additional minute or so, and once it's done release the steam and check again.

4. Repeat if necessary.

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Pressure Cooker Lentil Sweet Potato Curry w/ Barley

I am not lying when I say this is probably one of my favorite dishes. It's so comforting and comes together so effortlessly, which this busy mama needs so bad right now. It's hard raising three (4) kids and setting aside two hours on Monday for Bachelor/trash tv...

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Lightened Up Creamy Lime Chicken Noodle Soup

When ever the weather drops down to anything less than 60 degrees, I get out my big ol' pot and make soup for dinner.

Soup unfortunately is the one food the 4/5 people in my family loooooaattthhh. I've tried everything I can to get them to accept that soup will make an appearance at least once a month. Fancy bowls, cool spoons, funky straws, bowls with built in straws, cheesy sandwiches for dipping, gold fishes for toppings...

My husband still protest every single time. What a picky little turd he is.

But I've learned if I play off the textures and flavors that my family likes, I am more likely to get a few sips and slurps. Yes, you heard that right. If I make food that uses ingredients they like, the luck will be in my favor. I don't know why it took me so long to figure that out.

Lightened Up Creamy Lime Chicken Noodle Soup

So here is what I did: For starters, the noodles.

THESE egg noodles have been a game changer. They are the perfect thick and chewy noodle that taste as almost if you made them yourself. But you didn't, because it's 2016 and no mother has time to do that right?

My kids will usually eat the noodles no problem. I say usually, because kids USUALLY don't do the same awesome thing more than twice.

Next, the flavors.

Adding cream just makes everything taste better. I might have started to buy heavy cream more often than I'm proud to admit. Have you ever drank heavy cream? I mean, no one has right? That would be absurd. This soup is a little lighter and uses light coconut milk, but no one noticed. I however did. No bloating for me! T.M.I.

What about limes? It just takes this soup to a whole new level, a level that makes my husband's taco truck heart flutter. He loves Mexican food so much that I have limes, cilantro and salsa on hand all the time. And heavy cream.

Because...I don't mind the bloat every so often...

Lightened Up Creamy Lime Chicken Noodle Soup

Lightened Up Creamy Lime Chicken Noodle Soup

Ingredients

• 1/2 onion, diced
• 3-4 cloves garlic, diced
• 3 TB. olive oil or butter
• 4 large carrots, peeled and chopped
• 3 large celery sticks, chopped
• 3 TB. flour
• 10 c. chicken or vegetable broth, or 5 boullion cubes
• 2 cans light coconut milk
• 1 rotisserie chicken, shredded (about 2 cups)
• [url href="http://www.grandmaspasta.com"]1 package egg noodles[/url], thawed for about 2-3 hours before hand, then separated and placed on a plate.
• 1/3 c. shredded parmesan cheese
• salt and pepper to taste
• 4-6 limes
• cilantro or parsley for topping

Instructions

1. In a large pot, heat oil or butter. Add in onion and garlic. Toss and cook for 3-4 minutes or until translucent. Next add in carrots and celery. Toss and stir for about 3-4 minutes.
2. Sprinkle on flour, continually stir and whisk the flour for about 30 seconds.
3. Pour in water slowly, while whisking flour. Continue to whisk. Let soup come to a a boil. Whisk in coconut milk, reduce to a simmer and cover for 10 minutes.
4. Add in egg noodles, stir every so often so that the noodles don't stick to the bottom of the pan. Cover and let cook for about 10 minutes, or until the noodles are al dente. Add in chicken, seasonings and cheese.
5. Stir and serve.
6. squeeze 1/2 lime per bowl of soup.
7. Top with tortilla chips, fresh herbs, more cheese, etc.

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Lightened Up Creamy Lime Chicken Noodle Soup

So.....What's your favorite kind of soup and how do you get your kids/husband to eat it? Share all the details/tricks/manipulations with me!

Lemon Chickpea Noodle Soup (Vegetarian/Vegan)

*This Lemon Chickpea Noodle Soup is my vegetarian version of Chicken Noodle soup with a citrus touch. The lemon is SO perfect and pairs so well with all of the flavors, and gives it such a comforting and light taste! It's perfect to warm your soul on a cold day, with a kick of vitamin C to knock any cold!*  ______________________________________________________________________

My husband LOVES soup! So much that he just gets so tickled when I tell him to hurry home from work because there is a nice warm bowl awaiting his hungry belly!  Not before he makes a pit stop at Taco Bell (true story) because he actually hates soup and every other meal that I declare healthy and delish.

Lemon Chickpea Noodle Soup via The Diva Dish

I think he doesn't love soup because it doesn't satisfy his fast food taste bud. It doesn't come in a cardboard box, greasy paper bag, with a scent of regret.

It may clean your intestines some what the way a meal from any fast food joint may do, but it won't make you re think every life decision you've ever made at 3 in the morning from fast food hallucinations...

I kid....in a way.

Lemon Chickpea Noodle Soup

Come fall, or the spirit of fall shall we say, I tend to throw all that's in my fridge in a pot with a cups of broth, grab a sweater and count down for Christmas! It's healthy.  Despite it being 99 degrees all this week, I keep embracing the fact that I am over with summer and I'm ready for leggings!

I guess my delusions of Fall go hand in hand with my husbands acceptance and delusions of Fast Food...

And if that doesn't make us a strong, #GOALS type of couple, then I don't know what will!

Lemon Chickpea Noodle Soup

Lemon Chickpea Noodle Soup

Ingredients

• 2 TB. olive oil
• 1/2 yellow onion, diced
• 4 large cloves, diced
• 3 large carrots, sliced semi thin
• 3 sticks celery, diced
• 8 cups vegetable broth, or chicken for a non vegan/veg soup
• 1 can drained and rinsed chickpeas OR one can of white beans for a softer bean
• 2 cups cooked pasta noodles of choice
• juice of 2 lemons (Mine weren't super juicy, so start with one and add more lemon juice if desired)
• 1 TB. dried Italian seasonings
• 1/4 tsp. tumeric, optional for color
• salt and pepper to taste

Instructions

1. Heat a large pot over the stove on medium heat. Add the olive oil, and heat. Add the onions and garlic. Cook for 3-5 minutes, or until the onions are translucent.
2. Add in the carrots and celery and toss.
3. Cook for an additional 3-5 minutes.
4. Next add in the broth and chickpeas, followed by the lemon juice and seasonings.
5. Once the vegetables have softened, add the cooked pasta. You can add un cooked pasta, but add 2 cups more broth for the pasta to soak.
6. Serve with lemon slices, fresh parsley, and parmesan cheese on top if desired! Enjoy!

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This soup is SO good! If you love chicken noodle soup, you will love this variation. The lemon is the perfect twist and adds an extra level of comfort! Let's not forget the vitamin C punch that would be perfect for any cold!

Lemon Chickpea Noodle Soup via The Diva Dish

I'm determined to find a soup that my husband will love, even though the task might be impossible. I'm thinking a beefy baja chalupa soup might be right up his alley....

Meatball and Spaghetti Soup

*This is comfort food at it's finest. Meatball and Spaghetti Soup is the perfect combination of two comfort foods, soup and pasta, mixed into one! It's a quick and easy dish, and it's hearty and filling.* *******************************************************************************************

Here's the deal. I know reading blogs is a thing of the past. So 2012. 2010? Either way, we are a visual world. I know that most of you might just scroll past this and not even read what I'm writing, look at a few of the pics, and go right down to the recipe. You will check the ingredients and then, "Hmmm that sounds doable...I'll have to remember that, Oh wait! I have a new Instagram notification!"

So basically, I could really say whatever the flying fargin bastage I want. I could tell you the most embarrassing story about my husband, and no one would know. Except my mom, because I think she still reads my blog? Maybe.

So for now, mom, and maybe some random person from France, thank you for getting to this point. I know it was painful, and excruciating. Have you ever typed out excruciating? It's excruciating.

I'm sorry there is no clever hilarious story, but I'm going to be honest. This day light savings thing has me screwed up and Real Housewives of Atlanta is on. I am not thinking straight.

Here is the recipe you've all been waiting for....The End.

This delicious Meatball & Spaghetti Soup is a quick weeknight meal that is all comfort! It can be made in under 25 minutes! There is also a vegan/vegetarian option if you use vegan meatballs and vegan parmesan cheese!

Meatball and Spaghetti Soup

Ingredients

• 1 onion diced

• 4-5 cloves garlic, diced

• 2 TB. olive oil

• 1 small can tomato paste

• 1 large can crushed tomatoes

• 4 c. marinara sauce (jarred or homemade)

• 8-10 c. vegetable broth**

• 2 TB. Italian seasoning

• 1 tsp. garlic powder

• 2 tsp. cane sugar

• 12 oz. dried pasta of choice

• 18-20 cooked meatballs, (Can sub vegetarian meatballs)

• 1 1/2 cups freshly grated parmesan cheese

• 1/2 cup freshly chopped Italian parsley

• 1/2 cup freshly chopped basil

• salt and pepper to taste, I started with 1 tsp. of each.

Instructions

1. In a saucepan over medium heat, add the olive oil.

2. Then add in the onions and garlic. Stir and cook down the mixture until the onions are translucent.

3. Next add in your tomato paste. Mix it around for about 30 seconds, then add in your crushed tomatoes, marinara sauce, broth, and spices.

4. Cover and let the soup simmer on a low boil for 10 minutes.

5. Add in the cooked meatballs and dried pasta, 1 cup of the parmesan cheese, and 1/2 the amount of fresh herbs. Stir and continue to simmer for about 5 or so minutes, or until the pasta is al dente. Remove from heat so the pasta doesn’t overcook.

6. Serve with the extra parmesan cheese on top as well as fresh herbs and enjoy!

7. **Sometimes with a soup that has pasta, the liquid can keep absorbing into it, which causes the soup to thicken and while also giving you a very soft overcooked pasta. It is key to add the pasta into the last part of the cooking process, and If necessary add a little more liquid. (You will need to adjust the seasonings if doing so.)

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A little about this soup. It's the perfect combination of 2 comfort foods, soup and spaghetti. It makes a lot of leftovers if you have children who eat like birds, which makes for a perfect mommy/daddy lunch!

Don't forget a side salad to add some veggies to this heavier carb dish, because you also can't forget the garlic bread! If you make your own meatballs, I LOVE this recipe. It's my go-to every time. I will make the meatballs while the soup is cooking, and then throw them in at the end! It also has veggies in the meatballs, and if you include a side salad you are on track! It's the perfect Sunday dinnel or when you are having guests over. This is a really long paragraph, so hopefully you get my point :).

If you made it this far, go ahead and eat some chocolate. You deserve it! You unique one of a kind son of a gun! Bonjour! xo

Thai Spiced Pumpkin Soup (Served in Pumpkins!)

Ever since the start of "Fall", I've been craving a nice warm pumpkin soup served in a cute lil' pumpkin!

But I wanted to spice it up a little different since my husband dreads anything pumpkin. ( I know...)

So I added some curry season, creamy coconut milk, and a little sweetness from a sweet potato. He actually really like it! Until he added one too many dashes of Franks Hot sauce and RUINED it.

He seems to think that Franks Hot sauce goes on EVERYTHING. I mean, it's not like they market the product saying  it goes on EV.RY.THANG.

Or do they?

Don't answer.

He also doesn't like dessert, Real Housewives, or the color turquoise. (Which, I want to paint my whole house and every piece of furniture.) WHAT'S WRONG WITH HIM?! Not that much really...He's adorable. But really? Who hates turquoise?

Now...About that Thai Spiced Pumpkin Soup...

Thai Spiced Pumpkin Soup

Ingredients

• 2 1/2 c. pumpkin puree, fresh or canned
• 1 c. sweet potato puree
• 1 can full fat coconut milk
• 4 c. vegetable broth
• 4 TB. madras curry powder, or another curry powder seasoning
• grated nutmeg, or a sprinkle of ground nutmeg
• Salt & Pepper to taste
• Topping:
• Roasted pumpkin seeds
• Drizzle of coconut milk

Instructions

1. Add the puree, milk, broth, and curry powder in a pot over the stop. Turn the heat on to medium.
2. Whisk all ingredients together until creamy. Let the soup come to a boil, then reduce to a low simmer. Add in your nutmeg and season with salt and pepper to taste.
3. Serve hot in bowls, or hollowed pumpkins, and top with roasted pumpkin seeds and a drizzle of coconut milk.

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My dream is to one day hold a fabulous Thanksgiving Dinner at my house where I serve this soup in mini pumpkins and everyone says "Ooooh" and "Aaahhh"...

Then drizzle it with a yummy coconut milk and some crunchy roasted pumpkin seeds! It's the perfect crouton for this soup!

I promise my next recipe won't be pumpkin based...I think? Otherwise my husband might, well...Put Franks Hot Sauce on Pumpkin Pie.

Not ok...

Simple Top Ramen

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Today I held a (rather large) clump of thin dirty blond hair in my hand.

One child screaming with her hands on her head, and the other child grinning from ear to ear, doing some sort of twirl victory dance.

As I bent down to scold said dancing child, her little two year old mouth looked at me and said, "Yeave me ayone!"

What?!

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Then my 4 year old removed her hands from her poor scalp that was probably burning, and screamed, "MY SECOND NAME IS ELSA, QUEEN OF THE QUEEN!"...Followed by a twirl of her gown and loud stomps down the hallway.

"YEAVE ME AYONE."

"NO! MY NAME IS ELSA"

"GO AYAY!"

"YOU CAN'T TELL ELSA WHAT TO DO!"

"AYAYALDLF LSKDJFY!!!!"

Push, Shove, Twirl, Stomp, and Victory Dance...In that order.

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I couldn't figure out whether to talk to Elsa or Gia, and quite frankly I was worried the two year old will pull my hair. So I did what any desperate mom would do...

I drank.

Ice water. It calms me guys. Then I said a prayer.

For sanity, for comfort, and for strength.

And then in that moment, both my girls came and sat on my lap and as clear as day I heard, "They love you so much."

Did they stop fighting after that? No. I swear my oldest was running around saying "Son of a Fish!"

Did I feel like a complete failure? No. Despite the chaos and drama, I felt loved,  I knew they felt loved and loved each other as well.

I also knew that someone had taught my daughter to say, "Son of a fish!"...

Next step:

Comfort Food.

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Top Ramen

(Serving size 8 cups)

I will be completely honest and say as a child I LOVED opening a package of top ramen, sprinkling the 'seasoning' packet on top of the dried pasta, and eating as is. I can still taste it! This is a spin off of that ever so popular childhood favorite. This is a vegetarian version, but you can definitely add in your favorite ingredients. Switch up the broths, sautee some diced veggies with the onions, etc.

Ingredients

• 2 TB. sesame oil, or olive oil

• 1/4 c. minced onion

• 3 cloves garlic minced

• 2 tsp. freshly grated ginger

• (Opt: Minced carrots)

• 8 cups vegetable broth

• 2 cups water

• 12 oz. Chinese Noodles

• 4 tsp. ground celery seed

• 4-5 TB. fresh chopped chives

• salt/pepper

• optional: red pepper flakes, soy sauce, hot sauce, etc.)

Instructions

1. In a large saucepan, add oil and heat up. Then add minced onion, garlic, and ginger. (If you add other raw veggies add in here as well.)

2. Continually toss and cook for 3-5 minutes on medium heat.

3. Next add in broth and water.

4. Stir and add in chinese noodles.

5. Sprinkle in spices and let cook for a few minutes until the noodles are soft.

6. Add in your additional seasonings and toppings. Serve hot!

Directions:

1. Turn the instant pot on SAUTE. Add 1-2 TB. olive oil, the onions, garlic, ginger, and minced carrots. Saute until the the onions are translucent, about 2-3 minutes.

2. Add the rest of the ingredients into the Instant pot and set to MANUAL. Cook for 2 minutes. Release steam when done.

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I enjoyed this comfort food all by myself...Imagine that. One child asleep, and the other staring/glaring at me from time out.

You can thank that son of a fish.

Butternut Squash Tomato Soup

We are going on 3 weeks of being plagued with the winter sickness...

We've been sharing it amongst each other and been quarantined from the outside world for all of January...

I'm going freaking nuts.

We've been watching non stop episodes of Barbie Life in the Dream House, blasting the heat up to 76, wiping up runny noses and eating cough drops like candy.

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Our coffee table has had little legs run around it 587 times, and the one time we decide to go out and see the sun, Sweet Pea falls and gets a scar on her face that looks like Hitler. Awesome.

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But oddly enough, I think we needed this break. I've spent more one on one time with my girls than ever. We've read stories, laughed, played, and cuddled in bed together. It was a great reminder that the most important task I have in life is to be their mommy. To teach, raise, and love them unconditionally.

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I've also learned that soup is one of the greatest blessings when sick. It's fast, easy, and comforting. Along side a toasted sandwich with marathon watching of Downton Abby, and well...having a few sick days is probably just what I needed.

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Butternut Squash Tomato Soup

Prep time:

10 mins

Cook time:

40 mins

Total time:

50 mins

Ingredients

• 1/2 medium butternut squash, peeled and diced, about 2 cups*

• 2-3 heaping TB. coconut oil, or other oil of choice

• 4 cups diced fresh tomatoes**

• 2 large carrots diced

• 2 celery stalks diced

• 1/2 medium sweet onion diced

• 4-5 cloves garlic chopped

• Salt/pepper/Paprika

• Liquid of choice: veggie broth, chicken broth, cream, etc.

• Fresh herb of choice, such as basil

• *To save time buy the pre-chopped fresh butternut squash

• **To save time use canned tomatoes

Instructions

1. Steam the butternut squash.

2. While the butternut is steaming, dice the rest of the veggies.

3. In a large pot over medium heat add the oil. Add the garlic, onion, tomato, carrot, and celery.

4. Continually stir every so often, and cook veggies on med/low heat for 15 minutes.

5. At this time, the veggies should be softened, including the butternut squash.

6. Add the cooked butternut squash to the pot, toss, and continue to cook for an additional 10 minutes.

7. Remove pot from heat and transfer veggies to a blender. Puree veggies into a soup.

8. Add the puree back to the pot. Stir in desired amount of preferred liquid, until consistency is reached. Stir in the spices to taste, and serve with chopped fresh herbs.

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You know what else...I've heard Disney's Frozen Songs being sung on repeat constantly, and my three year old begged me to film her, (Yes that's right!). So I thought I would share her cute version of the song, "Do You Want To Build A Snowman?"

Trust me...Cuteness overload!

Hearty Chicken Tortilla Soup

I've never been so happy to welcome this cold and overcast weather that San Diego has been having recently! Normally, I would much rather embrace the sunshine...But recently the extremely hot sunshine melts that makeup right off my face within 5 minutes of being outside. Me+no makeup=scary monster.

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Even though cold weather tends to make me want to spend my day in my bed, us girls decided a day out shopping and pumpkin picking was way more fun. So we grabbed my mom to come with us and out we went. First we did some damage at Target, and then we headed to Nordstoms for lunch.

I think I've converted both my children to Nordstrom's lovers...Especially Sweet Pea.

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Next we headed to the pumpkin patch where Boo rode her VERY FIRST pony. I was nervous that halfway through the ride she would be screaming to get off, but alas she proved me wrong. She smiled the ENTIRE time, and then asked me if we could take the pony home.

I told her no and blamed her Daddy...

boo-on horse

After ponies and baby goat petting we headed to get our pumpkins. We contemplated getting a pumpkin that Boo could fit in herself once it was carved, but then I thought about what the hubby would say...Probably something along the lines of, "YOU picked that pumpkin...Therefore YOU will carve it. But, I mean if you need help eating those pumpkin seeds by all means..I'M your guy!"

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As soon as we got home I knew that I had to cook something that was warm and filling for dinner, since us girls had done lots of walking and a minor amount of damage to our wallets.

Minor...Major..Same thing.

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*This soup was put together in all of about 10 minutes since I had a lot of leftover prepared food just sitting in my fridge. The ingredients are definitely versatile, and if you want a vegan option, omit the chicken and double/triple the beans! If you have a toddler that is anti soup, just do what I did and pick out all the ingredients and put them on her plate sans the broth!*

Ingredients:

1-2 TB. coconut oil

1/2 medium onion diced

1 TB chopped garlic

1 1/2 c. frozen or fresh cooked corn

1 can diced tomatoes

1 can black beans drained and rinsed

1-2 c. cooked quinoa

2 c. cooked organic chicken chopped-seasoned with salt and pepper

32 oz. organic chicken broth

2 tsp. cumin

1 TB dried oregano

1/2 tsp. paprika

1/2 tsp. coriander

1/4 tsp. celery seed (opt.)

salt and pepper to taste

cilantro, lime, avocado, and crushed tortilla chips for garnish

Directions:

1. In a large pot heat coconut oil until fully melted. Add in onions and saute for a few minutes until they become clear and a little brown. Add in garlic and saute for another 1-2 minutes. Throw in corn, tomatoes, beans, quinoa, chicken. Toss ingredients together then stir in chicken broth. Add spices in and adjust to liking. Stir and let sit on stove on LOW heat until ready to eat. I made this about 45 minutes until dinner, so I let it sit for about 30 minutes on the stove on low and let the flavors come together. Top with desired toppings. (Fresh squeezed lime juice is a favorite!)

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Thank goodness for leftovers! Tomorrow looks like it's going to be another gloomy day, and I think we will just spend this one in bed watching Cinderella!

(Rather than going broke at Target....)

Crock Pot Indian Spiced Lentils

This Sunday is Mother's Day.

From the very beginning of my husband and I getting married, I always told him that even if we didn't have children at that time, he would still celebrate me on that day.

I would often joke with him and say, "Silly husband, I'm basically a mother to you. I cook, clean, scrub, feed, drive, and clean your dirty toilets..."

Ironically enough his birthday falls near or on Mother's day ever year, which means we usually share the holiday...

And I somehow still end up cleaning those dirty toilets. :)

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All joking aside, each year Mother's day has been very special to me. I'm surrounded by beautiful woman in my life who have been amazing mother figures to me, this including my own mama. Then after having Baby Boo, the day only became more special because I have been so blessed to be a mother to someone (soon to be 2 someones) so amazing. Motherhood and mother-figures are such a powerful and beautiful thing, that I am truly honored to celebrate it this weekend for the many motherly woman out there!

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Usually when it comes to special occasions, the first food I request is chocolate of some sort. Heavy, rich, and filling is all that I ask for, a long with a big glass of coconut milk and some trash Tv. Hot right?

This year, I told my husband I still want the chocolate but I also want something else. (Yea that's me, always have to have more and more! :) )

Since trying Indian food for the first time last year, my husband and I have gone out to Indian restaurants every opportunity we get. I load up on naan like no other, and my husband sweats curry from his shiny forehead. We are addicted.

For a while now I have been wanting to make it at home, and I finally did just that. I've made this dish numerous times, with different add ins and beans, and each time I cry with joy and wipe my tears with naan bread.

It's heavenly, and the ultimate comfort food.

Woah Mama!

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Indian Spiced Lentils

*This dish is a kind of similar to a traditional Indian dish called Chana Masala, which is made from chickpeas. The first time I made this, I used chickpeas and didn't add anything else. Since then, I have switched it up to lentils (because it was what I had on hand), and threw in a few other veggies that were in my kitchen. Everything pairs beautiful! It's the perfect dish that makes you feel happy inside! :) On top of everything else, I made it in a crock pot! Easy!

*Inspiration: Smitten Kitchen

Ingredients:

2 1/2 c. cooked lentils

1 sweet potato peeled and finely diced

1 yellow bell pepper finely diced

1 medium onion finely diced

3-4 cloves garlic finely diced

1 15 oz. can tomato sauce

1/2 tsp. ground ginger

2 tsp. ground cumin

1/4 tsp. cayanne (can add more for additional heat)

1 tsp. ground tumeric

2 tsp. paprika

1 TB. ground coriander

1 tsp. garam masala

2/3 c. vegetable broth (organic)

Juice of 1 lemon

Salt and pepper to taste

Directions:

1. Gather all your ingredients, including chopped veggies. I used a food processor for my onion, bell pepper, and garlic to speed it up. (It also finely dices them the way I like!)

2. Throw everything into a crock pot, and set on high for 3 hours, or until sweet potatoes are soft and cooked. This can also be done over the stove, just cook the garlic and onions with some oil over heat for a little bit until brown. Then add the rest of the ingredients and cook over stove top for at least 30 min, or until potatoes are soft.

3. Serve with brown rice and naan bread.

I made homemade Whole Wheat Naan Bread, and I loved it!! I got the recipe from Jessica @ How Sweet it is! I used whole wheat pastry flour, coconut milk, and greek yogurt. You could definitely use a non dairy soy plain yogurt too! I topped with coconut oil, rosemary, and mashed garlic.

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Indian food and naan just may be the perfect present for myself or any mother out there this weekend!

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Throw in a day without toilet bowl cleaning, and sweet golly gee willakers...

Now THAT'S more like it!

Happy Mother's Day!!