Recipe - Roasted butternut squash, pepper and tomato soup

As I'm sitting here typing, my fingers are cold, the temperature has noticeably dropped outside and I'm wishing I had a bowl of this delicious soup to wrap my hands around right now.

This is a lovely simple recipe that the whole family will enjoy. The humble butternut squash is packed with Vitamin A that at this time of year can be beneficial in supporting your immune system, as well as Vitamin C AND contains more potassium than a banana! And get this, eating plant foods like butternut squash decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.

So, what are you waiting for? Get cooking!

Serves 4 - with maybe a little leftover for lunch tomorrow

Ingredients

1 large butternut squash

1 yellow pepper (or you can use red)

1 300g punnet of baby plum tomatoes

A sprig each of fresh thyme and rosemary

2 tbsp Olive oil

Salt and pepper

1 litre good quality stock (chicken or vegetable)

Method

1. Preheat the oven to 200 (fan).
2. Slice off the stem and bottom end, quarter the butternut squash (leaving the skin on), remove seeds then chop into large chunks.
3. Cut the pepper into large slices, removing seeds and stalk
4. Place the veggies in a large roasting tray with the tomatoes and herbs, drizzle with olive oil and season with salt and pepper. Give it all a good stir to coat the veggies with the oil.
5. Meanwhile, heat your stock to simmering.
6. When the veggies are done, remove from the oven and add the stock to the roasting tray, scraping the bottom of the tray to pick up any bits that may have stuck.
7. Add in batches to a high speed blender (or you can use a stick blender if preferred) and blitz until smooth.
8. Return to the pan to heat through, season to taste and serve hot. 

I use my new Froothie Optimum 9400 to blitz the soup, it comes out really silky and smooth (more about this in another post).

Enjoy xx

Recipe - Breakfast muffins

Sometimes you need a breakfast you can grab and go, these delicious breakfast muffins are just the thing. Some days I leave the house at 7am for work. At that time in the morning I'm not usually too hungry for anything substantial so may just grab a quick smoothie. Neither do I want to be messing around in the kitchen making a big breakfast. But I know within an hour I'll be ravenous and ready for something more so I'm usually quite happy with myself that I thought ahead and made a batch of muffins for me to reheat at work.

You can pretty much add any veggies you have lurking in the fridge. Chopped red peppers would work really well, as would broccoli or courgette.

If you're pressed for time in the morning, make these the night before for an easy breakfast option. Go on, put that alarm clock on snooze for another 10 minutes!!

Ingredients

3 paleo friendly sausages, skins removed
1 carrot, grated
12 cherry tomatoes, quartered
2 spring onions, finely chopped
handful of fresh spinach
small handful of fresh basil leaves
8 large eggs
Salt and pepper to taste

Method

1. Preheat the oven to 175 (fan). Grease a 12 cup muffin tin with coconut oil
2. In a frying pan, cook the sausages until browned, breaking up into small pieces as you toss them around the pan.
3. In a bowl combine the carrot, tomatoes, spring onions and spinach.
4. In a large bowl whisk the eggs.
5. Once the sausage is cooked, turn off the heat and add the vegetables, stirring to combine until the spinach has wilted from the residual heat. Then add the basil.
6. Add the sausage and veggie mixture to the eggs and give it a good mix.
7. Fill each muffin tin to about three quarters. Be careful not to overfill as the mixture will rise a little.
8. Cook in the preheated oven for 20 minutes until the eggs look completely set and the tops are slightly golden.

These can be eaten straight away or stored in an airtight container in the fridge for 2-3 days. To reheat, pop a couple in the microwave for about 30 seconds.

Enjoy xx