Recipe of the Day: Squash

Squash Soup with Sage and Orzo

2 medium butternut squash (about 3 lbs)
1 large onion, diced
4 cups vegetable stock
1 tbs vegan butter
2 tbs olive oil
2 tsp ground coriander, divided
1 tsp white pepper
2 tbs fresh sage, chopped, plus additional for garnish
salt and pepper to taste
2 cups orzo, cooked

Directions

Preheat oven to 425°. Peel and halve both squash, scooping out the centers. Coarsely chop three halves of squash and set aside for the soup. Dice the remaining half, into large pieces for roasting (approximately 3/4” squares). Toss the cut pieces with 2 tbs olive oil, 1 tsp coriander, and a generous seasoning of salt and pepper. Roast the squash on two baking sheets for 30 minutes, flipping the pieces, and rotating the pan halfway through. When squash is done roasting, set aside for serving on top of the soup.

In a large dutch oven, heat 1 tbs vegan butter over medium heat. Cook the onion until translucent, about 5 minutes. Add the coarsely chopped squash, vegetable stock, 1 tsp coriander, sage, white pepper and generous shakes of salt and pepper. Bring to a boil then reduce to a simmer and cook for 30 minutes. Remove soup from heat and either using a stick blender or working in small batches in a convention blender, puree until smooth. Depending on the size of your squash, your puree may be very thick. If this is the case, thin soup with water, adding one tablespoon at a time until the desired consistency is reached.

To serve, place 1/2 cup of cooked orzo in bowl and top with roasted squash. Pour the squash soup around the orzo and garnish with fresh sage and freshly cracked pepper.

Source: Squash Soup with Sage and Orzo | Free People Blog http://blog.freepeople.com/2013/09/squash-soup-sage-orzo/#ixzz2ffnrc9fx

PL Health: Freepeople Repost "Fig Grilled Cheese"

Love this new recipe we found from Free People! A unique blend of health within a classic meal to make the ultimate fig grilled cheese sandwich. You can also substitute the whole wheat bread with gluten free bread for our gf community!

There are so many delicious fruits in season this month so I would like to share some recipes that will take advantage of the produce available this summer. This first recipe is a sweet and savory grilled cheese. Ripe figs are very sweet – pick out the soft deep purple ones that hold their shape when shopping. Goat cheese always pairs well with figs, but for a little twist try adding Thai basil and tamarind glaze!

Whole Wheat Sour Dough

Fresh Figs

Goat Cheese

Thai Basil

Tamarind Glaze

Butter for Frying

Cut your bread into thin slices. On one side of the bread drizzle some of the glaze and on the other spread a layer of goat cheese. Add a thin layer of fresh sliced figs and picked Thai basil.Press both sides together and prepare to grill. Melt some butter in a frying pan until evenly coated. Heat both sides of the sandwich until golden brown and cheese is melted. Enjoy!

Yum!

PL Delights: Chocolate Guinness Cake from Bleubird

Yum! This recipe looks delicious from one of our favorite bloggers, bleubird. Bake this for your next family event :)

chocolate guinness cake by nigella lawson.

you will need...

1 cup guinness
8.83 oz unsalted butter
¾ cup unsweetened cocoa
2 cups superfine sugar
¾ cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda

for the frosting

8 oz cream cheese
1 ¼ cups confectioners sugar
½ cup heavy cream (or whipping cream)

directions in nigella's words...

preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch spring form tin. pour the guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

when the cake's cold, sit it on a flat platter or cake stand and get on with the icing. lightly whip the cream cheese until smooth, sieve over the confectioners sugar and then beat them both together. or do this in a processor, putting the unsieved confectioners sugar in first and blitz to remove lumps before adding the cheese. add the cream and beat again until it makes a spreadable consistency. ice the top of the black cake so that it resembles the frothy top of the famous pint.

Zucchini and Quinoa Stuffed Mushrooms

Thank goodness for Pinterest! We've found our new favorite deliciously healthy, gluten free, and vegetarian side dish. Try this savory appetizer at home!

Ingredients

• 1 lb mushrooms
• 1 tbs butter
• ½ cup quinoa
• 1 garlic clove (minced)
• 1 small zucchini*, diced small
• 1 cup organic low sodium vegetable or chicken stock
• 2 tbs white wine
• 1 bay leaf
• ½ tsp lemon zest
• ½ cup shredded cheese, Italian blend

Instructions

1. Separate the stems from mushroom caps. Small dice the stems, and set aside.
2. Melt butter in skillet over medium heat.
3. Add quinoa, garlic, and zucchini squash. Saute until quinoa is toasted, then add mushrooms and saute another minute.
4. Add stock and bay leaf, reduce heat to simmer and cover. Quinoa should be fully cooked and fluffy in about 20 minutes.
5. Preheat oven to 375 degrees.
6. Remove from heat, and stir in the cheese. When cool enough to handle hand pack stuffing into mushroom caps.
7. Coat a baking dish with non-stick cooking spray and arrange mushrooms in it.
8. Bake for 16-18 minutes.
9. Serve with sprinkle of Parmesan cheese or squeeze of lemon.

Foods We Love: Whole Food's Cherry Brown Sugar Fool with Honey Almonds

Ingredients: 

• Honey Almonds:
• 1/3 cup sliced almonds
• 1 tablespoon honey
• Cherry Brown Sugar Fool:
• 1 cup pitted fresh sweet cherries
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 1 tablespoon sugar
• 2 tablespoons water
• 3/4 cup heavy cream
• 2 tablespoons light brown sugar
• 1 teaspoon vanilla extract
• Method: 

  Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).
  
  In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside.
  
  In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes.
  
  Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  
  In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully -- there should be beautiful cherry streaks running through the fresh cream.
  
  Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds.
  Nutritional Info: 

  PER SERVING:180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g carbohydrate (1g dietary fiber, 12g sugar), 2g protein

Happy Cinco De Mayo! Beef Chimichangas Recipe

Ingredients

• 1 pound ground beef
  
• 1 can (16 ounces) refried beans
• 1/2 cup finely chopped onion
• 3 cans (8 ounces each) tomato sauce, divided
• 2 teaspoons chili powder
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 12 flour tortillas (10 inches), warmed
• 1 can (4 ounces) chopped green chilies
• 1 can (4 ounces) chopped jalapeno peppers
• Oil for deep-fat frying
• 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
• Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
• In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. Yield: 1 dozen. source

Food: Bo Beau

My best friend Marina is always in the know on what the new great restaurant to try is being a true FOODIE which we both are.  I've been really missing my "date nights" recently being so pregnant and traveling so much in the last couple months for work.  I recently read how important it is to "prioritize your priorities" and that really stuck with me so I called the babysitter and set up a fun date night with Oleg :).  We tried Bo Beau which we absolutely loved, we tasted a bunch of different things, including the amazing pancetta brussel sprouts, cornbread with delicious jams and pumpkin butter ;)!, perfect for a 32 week pregnant me.  My favorite was the shrimp and avocado flat bread and mussels and fries.  I highly recommending this darling little place in Point Loma.  The design is great, the portions are super generous so it's great to go with a small group of friends and share :).  

xoxo

Jenny

Lifestyle: Thursday Breakfast with Victoria

This is one of my favorite breakfast meals to make! It's so simple, healthy, quick and easy. Getting the right fuel in the morning is important to starting your day off right :)
Eggs
1. Sautee organic asparagus cut into 1 inch pieces with grape seed oil for 3 min.

2. Pour organic eggs (beaten) over asparagus on pan and scramble until eggs are cooked.

3. Sprinkle small doses of salt and pepper on top :)

Toast
1. I like to use Trader Joe's Gluten Free multi-grain bread! Pop 2 slices in the toaster.

2. Cut up avocado, tomoatoes, and cucumbers.

3. Sprinkle a pinch of salt and pepper on top.
All done!

Health: Pineapple Brakfast Sandwich

Ingredients: 

• 1/2 cup finely chopped fresh pineapple
• 4 tablespoons Neufchatel or part-skim ricotta cheese
• 2 slices whole grain bread, toasted
• 4 large strawberries, sliced
• 2 tablespoons chopped walnuts
• 
  
• Method: 

  In a small bowl, combine pineapple and Neufchatel and then spread evenly on bread. Top with strawberries and walnuts and serve.
  Nutritional Info: 

  PER SERVING:220 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 230mg sodium, 21g carbohydrate (4g dietary fiber, 8g sugar), 8g protein

  Find more recipes from the source

Health: Foods We Love

Feed your body well with this delicious recipe from Whole Foods

Ingredients: 

• 4 (6 ounce) cans albacore tuna, drained well
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1/2 cup chopped red bell or piquillo peppers
• 3/4 cup sliced Greek olives
• 1/2 small red onion, finely chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped basil
• 2 cloves garlic, finely chopped
• 1 teaspoon dried or 1 tablespoon chopped fresh oregano
• 1/2 cup mayonnaMethod: 
  Put all ingredients into a large bowl and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad.
  Nutritional Info: 
  PER SERVING:240 calories (120 from fat), 14g total fat, 1g saturated fat, 50mg cholesterol, 670mg sodium, 6g carbohydrate (2g dietary fiber, 1g sugar), 20g proteinise
• 3 tablespoons lemon juice
• Salt and freshly ground pepper, to taste
•