Wow, it’s been like forever since I’ve posted a recipe on here, eh? I kinda miss it, actually. And today’s recipe for this hearty butternut squash and sweet potato soup is definitely something to look forward to. You see, last night as I was making this, I posted a simple picture to my Instagram and Facebook pages:
I didn’t expect much response, but within minutes, friends and followers were liking, commenting, and asking to learn more about this weird soup recipe that includes an… apple?!
Welcome back everyone, and Happy November! We took a short break last week, partly because of the storm, and partly because I just felt like taking a week off but we’re back and ready to roll this week! I hope all of our friends in the northeast are holding up well, in the light of the storm damage – hugs and prayers are going out your way!
This week, I want to get November started off with my Top 5 picks of the best looking Pumpkin recipes floating around out there in blog-land. I’m a little obsessed with all things pumpkin, but I promised myself I would try to stay away from posting an actual pumpkin recipe. So I figured the best way to feed my pumpkin obsession is to share some of the yummy recipes I’ve found online in the past few weeks!
It’s no secret by now, just how much I love coconut. I’m also notorious for changing up recipes to use coconut oil instead of butter, every chance I get. So when I had a craving for something chocolatey and coconut-ty, I went on a search and found this fairly easy recipe for chocolate coconut cookies. Only thing was, it used a whole cup of butter (!) and almost another cup of sugar! No way was that going to work for us, so I did my thing and adjusted it to work for our dietary needs.
Summer has left us, and with it has gone the bright, vibrant fruits and vegetables of the season. My favorite summer veggie? The good old zucchini, of course! But just because they’re not growing out of the ground anymore, doesn’t mean we can’t still enjoy them in these cooler months. That’s why I like to make sure to stock up on the in-season zukes, shred them up, and throw them in the freezer. That way, when I’m ready to bake up a delicious zucchini bread loaf, like this one from Martha Stewart, I can just pull out a package from the freezer and let it thaw, which doesn’t take too long.
Hummus is one of my favorite snacks ever. Any time of day or night, hummus always hits the spot.
Since our family is from the Middle East, hummus has just always been a part of life. It makes regular appearances on the breakfast table, and whether you eat it with pita bread, veggies, or use it as a sandwich spread, it’s a perfect addition to any meal or snack.
Not only is it a tasty dip, it also packs a hefty nutritional punch, since it’s loaded with protein and healthy fats.