It’s 2016! It’s a new year! Alright, alright – so it’s already the second quarter of the new year, but since I haven’t put up a single post since 2015, me talking about how it’s a new year is sort of fitting, no?
I’m not sure how you feel about resolutions, but I don’t put a lot of stock into them. Every year I make a conscious decision to somehow better my life, but who doesn’t do that? I don’t think any of us sit around thinking, “Yeah, I’m good. Not much to improve over here.” Well, I hope that there aren’t a lot of people with that kind of attitude. For me, bettering myself is a constant. I’m always trying to live the best life that I can live.
Although we are enjoying a warmer than usual December here in the Canadian Maritimes, that doesn’t mean you shouldn’t enjoy a nice warming soup on a cool day. We are fresh out of an overnight power outage and a nasty storm, and this squash soup is a great way for us to warm up today.
This roasted squash soup came about because I had a beautiful butternut squash to use and a craving for a thick, creamy soup. It is packed full of vegetables and is thickened with yogurt, which adds a bit of tang and a lot less fat than using heavy cream to thicken the soup.
If you’d prefer to use curry powder in place of the thyme, I think that would be wonderful. If you try it, please let me know how your soup turns out.
I came up with this little gem while brainstorming for vegetable side dishes I could make with zucchini. It happens that we had a few zucchini to use up. Typically, I like zucchini sauteed with onions and sometimes with a little bit of flavoured cream cheese, but I was looking for something different. Something I could take as leftovers in my lunches.
This zucchini bake really fit the bill. It’s part casserole, part frittata. It’s warm and puffy and golden. It’s cheesy and creamy. AND – it’s even healthy. It wins on all accounts.
You know, sometimes a recipe is no more than putting together foods and flavours you like to make one really great dish. This salad is just like that – a lot of great ingredient friends who haven’t all been together in a while, snuggled close on a dinner plate.
Looking for a quick solution to a weeknight dinner that is healthy and that everyone will love? These Asian lettuce cups are a great option.
Asian lettuce cups are typically made with ground beef, and no veggies. For this recipe, I’ve swapped the ground beef for lean ground turkey, and I’ve added carrot, zucchini, and water chestnuts to up the nutrition (and the flavour).
Although leaner and healthier, everyone will love these lettuce cups, including your kids. Serve hot or cold in whatever lettuce you have on hand. Splash them with a little sriracha sauce for some extra heat.