Coconut Curry butternut squash soup

For original recipe click- Coconut Curry Squash Soup

(amys notes) I cook the whole butternut squash without cutting it or piercing it- 350 for 1 1/2 hours

36 ounces peeled, seeded butternut squash, cubed
4 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, plus more for seasoning
1 cup chopped onion
3 cups chicken stock (or vegetable stock for a vegan soup)
3 tablespoons + 1 teaspoon red curry paste
1 1/2 tablespoons freshly squeezed lime juice
1 13.5-ounce can lite coconut milk
1/4 cup cilantro leaves, chopped
1/4 cup shredded coconut
Sriracha sauce to taste (didn't have)

Instructions:

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place the cubed butternut squash onto the lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and toss to combine. Roast for 35 minutes or until tender and starting to brown.

While the squash is roasting heat the remaining teaspoon of oil in a large pot over medium heat. When hot, add the onion and cook, stirring frequently, until tender (about 5 minutes). Add the stock, roasted squash, and curry paste and bring to a boil. Cover and reduce heat. Simmer for 15 minutes.

Remove from heat. Add the coconut milk and lime juice. Blend until smooth, either by using an immersible stick blender or in batches in a countertop blender. Ladle into bowls and season with a sprinkling of salt, chopped cilantro, shredded coconut, additional lime wedges, and a squirt of Sriracha sauce (if desired). Serve immediately.

veggie packed minestrone soup

Originally from Our best bites

Ingredients
1 1/2 tablespoons olive oil
1 small/medium onion, chopped
1 large carrot, thinly sliced
1-2 stalks celery, diced
1 small zucchini
4-5 cloves garlic, minced or pressed
1 cup frozen french cut green beans
2 15-ounce cans red kidney beans, drained and rinsed
2 15-ounce cans white beans like Great Northern or Canalini
1 14-ounce can diced tomatoes, drained
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves
2-3 tablespoons fresh minced parsley
Instructions:
Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan.  Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent.  Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.  Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.  Add broth and water and bring soup to a simmer.  Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.  Add pasta and cook until pasta is soft, 8-10 minutes.  (Add additional vegetable broth or water if you feel you need it for preferred consistency.)  Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste.

(amy's notes)
I started the soup in the morning and simmered with-
water, boullion, tomatoes, garlic, sauteed onion, beans, thyme, parsley, basil, oregano, salt and pepper

Then 20 min before it was dinner time I added-
carrots, cauliflower, celery, corn, pasta(used cous-cous instead), spinach

I actually followed the original recipe this time
-but I did add cauliflower, squash

Pumpkin Chocolate chip Muffins

Original recipe- Pumpkin Chocolate Chip Muffins

Mixed up the night before then cooked in the morning

Wet-
3 c pureed pumpkin, or squash, carrots
4 eggs
 2 T vanilla
1 C nut butter

Dry
1/4c brown sugar
1 c coconut sugar
1/2c xylitol
2-3t cinnamon
1t ginger
1 t salt
2 t baking soda
2 t baking pdr
3 scoops whey protein drink mix
2 c wheat flour
2 C oats
1/2c flax
3/4c corn meal
chocolate chips

I like to fill the muffin tins full to the top so the muffins are rounded and full when cooked.   Made 24 muffins, I like to make extra and freeze them.
350 for 17 mintues

6/8/15 instead of using the dry sugars (coconut, brown, xylitol) I used 1c honey and 1/4c  molasses.

4/19/17 I made these muffins from a dry pancake mix