Butternut Squash & Lentils Soup

butternut squash and lentils soup

To make just add:

butternut ingredients

2 tsp minced garlic and 2 tbsp olive oil or butter to a soup pot or dutch oven over med heat

1 small red onion or shallots diced

4 to 5 celery ribs chopped

4 to 5 large mushrooms chopped

1 cup cubed butternut squash

Cook down for about 15 min then add:

1/2 cup white wine or cooking wine

Let it reduce

Add salt, pepper, 2 bay leaves, coriander, cumin and cayenne pepper-to your liking

Stir and continue to cook on med heat

Add 1/2 c any color lentils-I used red

Next add 12 oz low sodium chicken stock or broth and 12 oz water, bring to a boil then lower to simmer

Add in another layer of salt, pepper, cumin, coriander and cayenne pepper to your liking

Add the juice of 1/2 lemon and zest too if you wish

Add 1 c kale or spinach, stir until it wilts down and then serve

*remember to remove the bay leaves if you used them*

Let it cool completely  before storing in the fridge.

butternut squash ingredients

This is a great make ahead idea for your meal prep for the week. It is packed with nutrition!!

ENJOY!!!

A

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Egg Muffins

EGG MUFFIN COLLAGEINGREDIENTS:

1/3 C MILLET FLOUR

1/3 C UNSWEETENED ALMOND MILK

8 EGGS

2 COOKED CHOPPED SWEET SAUSAGE LINKS

4 STRIPS COOKED CRUMBLED BACON

1/2 SMALL JALAPENO PEPPER-CHOPPED

1/3 C CHOPPED ONIONS

1/3 C CRUMBLED FETA CHEESE

1/2 C ROUGH CHOPPED TOMATOES

1 SMALL SWEET CHOPPED ORANGE PEPPER

1 TBSP CHOPPED BASIL LEAVES

Steps:

Pre-heat oven to 350

Cook your bacon and sausage (or completely omit these all together and go meatless)

Wisk together in a large bowl the eggs, flour and milk

Add all other ingredients into bowl and stir together

Season lightly with garlic powder, salt, pepper, cayenne pepper, oregano

Spray muffin tins with spray and fill cups 3/4 of the way with egg mix

Bake for 20 to 25 min-try poking with a fork to make sure they are done

Let cool for a few min and then remove from tins to cool completely

Store some in freezer and take out as needed. Yields 18 muffins.

These are extremely versatile! Try making them with spinach, any type of different peppers, mushrooms and different cheeses!   I can’t wait to try again with a different combo of ingredients! Also great to make ahead for the week so you have a delicious and nutritious grab and go breakfast everyday for you and your family. No Excuses! Always eat breakfast!

Enjoy!!!
xoxo-A