We are a very busy household, so a lot of our recipes have to be quick and last a few days in the fridge as an easy grab-n-go option! A two person household is not an excuse to cut a recipe for four in half….. it’s a phenomenal way to save on cooking time and stretch your budget! Does that mean I’ll be doubling recipes when those children finally come along….. most likely, but only if my personal chef is on vacation and our nanny couldn’t make the trip to the Hamptons with us for the summer! Hey, a girl can dream! =)
This recipe is Dairy Free and Gluten Free (check your broth, I use Trader Joe’s GF Broth)!
Here are the ingredients:
1lb Cubed Butternut Squash
3-4 Cauliflower Florets
3 Cups low sodium Chicken Broth
3 Tbsp McCormick Grill Mates Smokehouse Maple Seasoning (I find this at Costco)
Optional: Dash of Sea Salt
Combine all the ingredients in the crockpot and cook on low for 3-4 hours (or for 30 minutes on low-medium heat on the stove, covered). When done, the squash should be tender. Transfer contents into a blender and blend until smooth. The cauliflower will help give it a creaminess without adding cream! NOTE: You may need to blend in batches since the hot soup may expand a bit in the blending process. If you question your ability to pour from pot to blender, use a ladle to scoop from one to the other.
The squash can be pre-cubed and bagged OR for a cheaper option: peel & cube a whole one yourself. There are seeds and pulp inside, so don’t forget to scoop that out. NOTE: Whole Butternut Squash is very firm. You will need a capable knife and some muscle strength!
You can either store it in a large bowl or divide it up into 1 cup servings in small containers for a fresh cup of soup to-go!
ENJOY with us!
See the health benefits of butternut squash here!
There are many different ways to store your greens and no one way works for everyone. My way is what I call, The Quick Use Way! These are things I will be using in recipes daily or are scraps to use in other dishes. Since a picture is worth a thousand words, we’ll start there and save you some reading!
All of my “leftovers” go in a glass pyrex container with a secure lid. If you do any smoothie making, this is a great opportunity to save fruit and veggie parts that you would otherwise discard from a vegetable platter.
*Tip: If you buy veggies to snack on, pre-chop them as soon as you get home for easy grabbing.
I have our pre-chopped celery in another container filled with water so they last longer (this one does not need a lid). Then the tops and bottoms go into the leftover container for easy-grab smoothie use and Voila! No waste!
Storing Herbs: One of my favorite gals, Elizabeth Rider, shows you how to store your stemmed greens like herbs and scallions in this great video.
It really is that simple! Have fun!
In the interest of health and happiness, I have decided to share my favorite green smoothie recipe with you! What makes it a favorite? I seem to want it everyday and it never gets old! That’s saying a lot, cause I usually like to mix it up (pardon the pun)!!
I use my trusty vitamin, but I’m pretty sure that this could be done in any blender, bullet, etc. option, but you may need to chop everything a bit more. I try to keep everything organic, but depending on your schedule and store options, I say do the best you can!
2 celery stalks, cut in half
1/2 cucumber, chopped
1 Green Apple, Chopped
1 Full Cup Chopped Kale
1/2 Cup Frozen Peaches (or mango)
1 tbsp Chia Seeds
3/4 Cup Water
Optional: 1/4 Banana for a sweeter taste (but trust me, you don’t need more than that)
It should be a vibrant green, which I find is easier to consume that a dark green thing…… The Chia seeds are a great source of Omega-3 and provides these additional benefits. See why the people at Dr. Oz recommend adding Chia Seeds to a healthy diet.
To make sure that this recipe is gluten free, make sure that your Chia Seeds are not processed in a facility with wheat. I used Bob’s Red Mill, which is NOT gluten free. Be sure to read your labels & ENJOY!