Xo,
Nancy
Thursday, October 22, 2015
I Don't Belong
"I don't belong" I've been feeling this more lately. I feel like I was meant for another time, one before all the political restrictions, consumerism and the technology takeover....I feel like I was meant to live a simpler, self sufficient life. I feel suffocated by modern life....I don't expect a whole lot of people to understand....and that's okay.
Thursday, October 15, 2015
Saturday, October 10, 2015
Super Easy Butternut Squash Soup
I am not a huge fan of fall/winter/cold weather; however these seasons do have their perks....squashes are in season!!!! I found them for less than $2ea at BJs this past weekend! :) I am a HUGE fan of butternut squash soup...and below is how I make it!
Butternut Squash Soup
garlic & onion powder to taste
1 T olive oil
salt, pepper, crushed red peppers & sage to taste
1 medium size butternut squash soup
3 cups of water (yes! To cut calories & sodium, I just use water!)
parm cheese for garnish
I before I start, I peel & chop my squash & then run it through my juicer (most recipes have you doing this after it's cooked & in the blender while it's hot...well, I know me & this probably wouldn't end pretty!).
I then saute garlic & onion (I use the powder bc I don't always have the actual items on hand) in the oil for about 3 mins. I then add the rest of the ingredients (except for the cheese). At this point, I combine both the squash juice & the pulp in the pot. Bring to a boil, then cover & simmer for 20 mins.
Garnish with parm cheese & more sage if desired. This recipe made enough for me to last 3 meals!
Below you'll find the nutritional value of the 1/3 of this recipe. Enjoy!
xo,
Nancy
Butternut Squash Soup
garlic & onion powder to taste
1 T olive oil
salt, pepper, crushed red peppers & sage to taste
1 medium size butternut squash soup
3 cups of water (yes! To cut calories & sodium, I just use water!)
parm cheese for garnish
I before I start, I peel & chop my squash & then run it through my juicer (most recipes have you doing this after it's cooked & in the blender while it's hot...well, I know me & this probably wouldn't end pretty!).
I then saute garlic & onion (I use the powder bc I don't always have the actual items on hand) in the oil for about 3 mins. I then add the rest of the ingredients (except for the cheese). At this point, I combine both the squash juice & the pulp in the pot. Bring to a boil, then cover & simmer for 20 mins.
Garnish with parm cheese & more sage if desired. This recipe made enough for me to last 3 meals!
Below you'll find the nutritional value of the 1/3 of this recipe. Enjoy!
| Nutrition Facts | ||||||
Serving Size 394 g
| ||||||
Amount Per Serving
| ||||||
Calories
140
Calories from Fat
63
| ||||||
% Daily Value*
| ||||||
Total Fat
7.0g
11%
| ||||||
Saturated Fat
2.1g
10%
| ||||||
Trans Fat
0.0g
| ||||||
Cholesterol
7mg
2%
| ||||||
Sodium
294mg
12%
| ||||||
Potassium
524mg
15%
| ||||||
Total Carbohydrates
18.1g
6%
| ||||||
Dietary Fiber
3.2g
13%
| ||||||
Sugars
3.4g
| ||||||
Protein
4.7g
| ||||||
| ||||||
Nutrition Grade A
| ||||||
* Based on a 2000 calorie diet
|
Nutritional Analysis
Good points
- Low in cholesterol
- High in calcium
- High in phosphorus
- High in potassium
- Very high in vitamin A
- Very high in vitamin C
xo,
Nancy
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