So it’s been a minute (or 30+ days) since I blogged – life has been a little hectic! Yet, I always find peace in the chaos by whipping up something homemade. The ritual of chopping, prepping and stiriring calms my crazy (or maybe it’s the wine I drink while doing these activities???) If you want more G&G you can always check my instagram for more frequent updates! Comment, reach out, drop me a note!
MORE SOUP PLEASE – the drop in temprature and looming darkness just screams for a cozy soup with good crusty bread. Soup also helps me keep my eating light during the cold months when all I really want is decadent, stick to your ribs foods, heavy foods. Use these as a main meal or even an afternoon snack to keep you going (all soups travel well to work in mason jars heated up!)
PUMPKIN SAUSAGE STEW/SOUP
4 spicy chicken sausage – removed from casing
1.5 cans of pure canned pumpkin (ps…dogs LOVE pumpkin, give some of the leftover can to your pooch)
4 cups low sodium chicken stock
2 tablespoons of flour
1/4 of a white onion, shredded or very finely chopped
Garlic powder, cayenne pepper and a few pinches of salt & pepper
Take the sausage out of the casing (Whole Food meat section does a nice one) , spray a large pot with cooking spray and brown the sausge, chopping into small pieces, when about 1/2 way brown add in onion and spices. When just about done, coat with the flour and stir. Pour over the chicken stock and add pumpkin. Bring to a boil and let simmer for about 30 min. You can finish with some greek yogurt to stir in at the end if you like. Makes 4 big servings. It has a little heat so work gently with your spices if you are sensitive. You can add water to make it thinner. I prefer a very thick “stew” and let it simmer to reduce. Heats up real well the next day for lunch.
OPTION: you’ll see in earlier posts the carrot ginger soup (replace the carrot with pumpkin and/or add a few carrots to this recipe). All very fulling, lots of good nutrients and easy to whip up.
OPTION: Swirl in some greek yogurt….creamy yummy goodness. Also, if you happened to add too much spice it can help tone down the heat.
TOMATO & ROASTED RED PEPPER SOUP
1 tablespoon of olive oil in the pan to start – warm (or cooking spray)
1 extra big can of good quality organic tomatoes
1 jar of roasted red peppers (drained and lightly rinsed)
1 box of low sodium chicken stock (sub veggie stock if you like)
1/2 an onion rough chopped
2-3 carrots rough chopped
1 small yukon gold potato rough chopped
2 cloves of garlic, smashed
1-2 dashes of Italian seasoning (easy…little goes a long way)
Extra water (only if you want to thin out the soup)
Drop all the ingredients in your favorite stock pot with a lid and bring to a rolling boil, then reduce the heat and simmer for about 30 minutes until everything is tender. Pull out your trusty immersion blender and whip until smooth – serve hot! I pair mine with some lovely grilled cheese!
OPTIONS: dashes of red pepper flakes or cayenne for heat
PS – if you don’t own an immersion blender, zip onto Amazon and get one. Best tool ever, especially for small kitchens.
CHOCOATE PB&J SMOOTHIE = work out fuel
I tackled another Studio Poise Six Weeks to Chic (6WC) – see link below – so I had to up my smoothie game to something I would enjoy consuming, nutrient dense (and low sugar) for workouts but still hubby friendly. Recipe makes two large shakes.
1-2 frozen bananas
3/4 cup frozen strawberries
1 tablespoon of peanut butter (almond butter works great too..)
1-2 serving(s) of good quality, plant based chocolate protein powder
3/4 cup water
3/4 cup non sweetened vanilla almond milk
Blend together in a blender in HIGH and pour out to enjoy every last drop. This keeps me full for a bit, has the sweet taste I crave without all the added sugar.
GINGER ROSEMARY MARTINIS
2 large martini glasses – chilled
4-6 oz of chilled vodka – cold
Ginger/rosemary syrup – chilled
Ginger beer or ginger ale – chilled
Rosemary sprigs for garnish
Simple syrup: mix 1/2 part sugar to 1 part water (aka 1/2 cup sugar to 1 cup of water) with 2-3 large sprigs of fresh rosemary and one thumb of ginger (peeled in cut into large chunks). Bring everything to a boil, make sure the sugar is incorporated and then let cool in the pot to room temp. When cooled, strain liquid into a container and refridgerate. I let mine sit on the stove for a bit just to get all the flavors together.
In a big shaker mix: ice, vodka and 1/4 cup of syrup – SHAKE IT BABY!
Pour into glasses and top with ginger ale and rosemary sprig – ENJOY!
OPTION: I have traded out the gingerale for light lemonade and it was SO GOOD!
Some other random things we’ve been chewing on…check out the photos on IG with links to the recipes from some other awesome bloggers/chefs (see links on the bottom)
Pasta Fagioli ala
Buttersquash & Kale Ravioli
Future blogs may include:
Cranberry Vodka – isn’t the infuser PRETTY!
Guinness Beef Stew in Clouds of CauliPot (cauliflower & mashed potato)
Thanks for checking out G&G….will try to be more regular about posting!