Thursday, October 29, 2015

Scary Tasty

Current Weight: 301 lbs
Total Loss: 48 lbs
Avg. Loss/Week: 1.7 lbs
- Body Weight %age: 14%
Jordan snapped this photo of us right after his weigh in this weekend—he is 50 DOWN! SO PROUD!!!
When I was growing up, my mom had a way of making my childhood magical, especially on my birthday which happens to fall on October 30. She convinced me Halloween was an event held every year in my honor.
I believed this well into my pre-teen years.
Thanks, Mom.

Despite my eventual disillusion, I still love everything about this time of year, most of all cozying up with a hot drink to watch scary movies. But one cannot live on PSLs (pumpkin spice lattes) alone, so I always seek out new, yummy soup recipes in the fall. This year, I wanted to lighten up an old favorite so I swapped coconut milk for cream, coconut oil for butter, and veggie broth for chicken broth. The result was a recipe just in time to be submitted to Firespring's SOUPTACULAR event tomorrow for judging! I doubt I'll win, even I tend to vote for the cheesy, cream-of-whatever soups over my own historically but mine is as creamy and dreamy as you can get while remaining healthy. See below for my super simple recipe.

NOTE: Trust me when I say if you can buy butternut squash precut DO IT. These suckers are both hard as rocks to cut through and slippery once you do. And you have the peel the buggers too...no gracias. Sometimes I can find precut butternut in the freezer aisle too but Trader Joe took care of me this time.

  • 1 Large Sliced Vidalia Onion
  • 1 Large or 2 Medium Peeled and Sliced Granny Smith Apples
  • 3 Packages of Trader Joe's Cut Butternut Squash (approx. six pounds cut and peeled)
  • 1 Carton Vegetable Broth (32 oz.)
  • 3/4–1 Can Coconut Milk or Coconut Cream for added richness
  • 1 T. Sugar
  • 1 T. Powdered Sage (Optional)
  • 1 T. Chili (Optional)
  • Salt & Pepper to taste
In a large pot over medium-high heat, spray well or lightly drizzle coconut oil. Add onions and caramelize with 1 T. sugar and a pinch of salt until good and brown on edges. Add sliced apple/s and continue to stir until apples become slightly translucent. Dump three bags (6 lb.) of cut and peeled squash into the pot and give a good stir. Pour full carton of broth over all and it should not quite cover the mixture but almost. Cook for 15 minutes or until squash can be easily pierced with a fork. Then add coconut milk/cream to the pot to taste (I usually use a full can). Add seasonings. 
Ladle all contents into a powerful blender and puree until velvety and either serve immediately or refrigerate for up to a week. Garnish with fresh or fried sage leaves, toasted pine nuts or pumpkin seeds, and/or chili powder. _________________________________________________________________________________

In related news, I'm happy to tell you I'm leaving my plateau behind with some good losses the last week. Didn't do a lot different, my body just decided it was ready to let go of some more weight after my cleaning up my act the last couple of weeks. Thanks for all your support while I was struggling to lose the last month! Meanwhile my hubs is down 50 POUNDS and I am so proud of him!! 

I hope you all have a scary good Halloween—I'll be posting what I wore for it next week but in the meantime I'd LOVE to see your Halloween costumes! Send to MegnificentMiles@gmail.com or share on my Facebook page!

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