Category Archives: Recipes

Butternut Squash Apple Soup

Try this easy and delicious Butternut Squash Apple Soup recipe for a healthy dinner for the whole family to enjoy. |

This post in sponsored by Frontier Co-op in partnership with Mambo Sprouts. All opinions are my own.

At the beginning of the year, I made a pledge to go through old blog posts to clean things up and take better pictures of recipes. I cringe at some of my early pictures. While I’m still no stellar photographer of food, my skills are a tad bit better.

It’s now November and I’ve been slacking on updating.

Until today!

I first posted this Butternut Squash Apple Soup recipe three years ago. Every fall, I make oodles of it. It’s so easy and so delicious.

There’s just something about this time of year that makes my brain turn to soup.

I don’t mean I can’t think straight or my brain is mushy. I’m talking about a belly warming bowl of hot soup.

Every week since September, we’ve been having at least one or more meals that revolves around soup. Nothing warms your belly and makes you feel all nice and toasty compared to soup. Pair it with crusty bread or a sandwich and it’s nothing but pure comfort food.

Try this easy and delicious Butternut Squash Apple Soup recipe for a healthy dinner for the whole family to enjoy. |

Years ago, when I first started making this recipe, I had a craving for Butternut Squash Soup. I love butternut squash but Ron isn’t the biggest fan. He likes other varieties of squash just not butternut. I played around with ingredients and thought that maybe adding one of Ron’s favorite fruits, Granny Smith apples, I’d convert him. Or at least get him to like the soup so we can eat it during the cold months.

The result? Ron LOVED it! It looks like baby food but tastes like applesauce from the tart Granny Smith. Plus, I love how simple it is. I’ve thrown this together on a busy weeknight and had dinner ready in now time. It’s good as is or for added protein, I’ve thrown in black beans or quinoa. They make a great addition!

This has become a staple in our house. I’m thrilled Ron is on the butternut squash bandwagon. I knew he was a convert when he made this soup all on his own to bring into work for a potluck function.

Score one for the butternut squash team.

Try this easy and delicious Butternut Squash Apple Soup recipe for a healthy dinner for the whole family to enjoy. |

5.0 from 2 reviews
Butternut Squash Apple Soup
  • 2 Tbsp extra-virgin olive oil
  • 1 medium white onion, diced
  • 2 large carrots, diced
  • 1 butternut squash, peeled, seeds removed, chopped.
  • 1 - 2 Granny Smith apples (depending how sweet you like it), cored, chopped
  • 4 Cups low-sodium Organic Vegetable Broth
  • Sea salt and ground black pepper to taste
  • 1 tsp cinnamon
  • Pepitas for topping (optional)
  1. Heat olive oil in a large soup pot. Add onion and carrots. Cook 3-4 minutes.
  2. Add butternut squash and apple.
  3. Stir in broth and season with salt and pepper as needed.
  4. Bring to a boil and then simmer for 20-30 minutes until squash is tender.
  5. Let soup cool slightly and puree in small batches in food processor, blender or with immersion blender.
  6. Stir in cinnamon and pepitas (is using) just before serving.

One of my favorite spices to add warmth to recipes is cinnamon. Usually I use just the average store brand ground cinnamon. I won’t anymore after trying Frontier Co-op’s Vietnamese Cinnamon! There is so much more flavor. Frontier Co-op has a 5% more oil content than the average cinnamon which results in an aroma and flavorful kick. Frontier Co-op sources their cinnamon from a specific region and believes in giving back to the area. They supply books, desks, and room and board so the children in these remote farming communities can attend a distant regional school.

Try this easy and delicious Butternut Squash Apple Soup recipe for a healthy dinner for the whole family to enjoy. |

Frontier Co-op has a line of spices, herbs and extracts for all your cooking and baking needs. Every pinch you use, nourishes people and planet. They pride themselves on not using GMOs, ETO or irradiation, so you can feel confident that you are getting nothing but wholesome and delicious.

For more Meatless Monday ideas, be sure to check out Confessions of a Mother Runner and Running on Happy/The Fit Foodie Mama link up.

What’s your favorite kind of soup?







Apple Cinnamon Baked Steel Cut Oatmeal

Try this delicious Apple Cinnamon Baked Steel Cut Oatmeal recipe for a healthy breakfast for the whole family.

Disclosure: I’m a brand ambassador for Stonyfield Organics. I am compensated and receive product samples. All opinions are always my own.

My love for oatmeal is no secret.

It’s something that I eat every single day no matter what the temperature is. A couple of years ago I switched to steel cut oats because it has a higher protein count and has more of a chewier texture that I like. While I love all oats, steel cut makes me feel satisfied longer. You really wouldn’t like to be around me when I’m hangry.

Steel cut oats are made by taking the oat kernels and chopping them into thicker pieces, rather than rolling, steaming, and then steaming them again (like rolled oats). Less processing = better for you!


I like using Bob’s Red Mill products because I know that they are always non-GMO and most are organic. There’s even plenty of gluten free products for those that need it.

While a warm bowl of oats topped with fresh fruit, nut butter, flax and chia seeds and a dollop of Stonyfield Greek yogurt are always delicious, I thought I’d mix it up and make a baked oatmeal dish for an easy breakfast option. Now that it’s fall, it’s time for all things pumpkin and apple. I’ve been craving warm apples and cinnamon so I knew I wanted to create something that was almost like an apple crisp…but healthier.

Try this delicious Apple Cinnamon Baked Steel Cut Oatmeal recipe for a healthy breakfast for the whole family.

This Apple Cinnamon Baked Steel Cut Oatmeal delivers a nutritious breakfast that’s easy to heat up in the morning for the whole family to enjoy. The topping options are endless too. Fresh fruit, chopped nuts, seeds, Stonyfield plain Greek Yogurt or a drizzle of maple syrup. Basically, I treat it like a regular bowl of oats.

Try this delicious Apple Cinnamon Baked Steel Cut Oatmeal recipe for a healthy breakfast for the whole family.

Apple Cinnamon Baked Steel Cut Oatmeal
  • 1 Cup Steel Cut Oats
  • ¼ Cup Almond Butter
  • 2 TBSP Coconut Oil (melted)
  • ¼ Cup Pure Maple Syrup
  • 1 Large Egg
  • 1 tsp Cinnamon
  • pinch of salt
  • 1 tsp of pure vanilla extract
  • 2 Cup Unsweetened Almond Milk (or milk of your choice)
  • 1-2 Apples of your choice (I used Pink Lady), sliced thin
  • Optional Toppings:
  • Nut/Seed Butter
  • Fresh Fruit
  • Yogurt
  • Fresh nuts or seeds
  1. Preheat oven to 375 degrees.
  2. In large bowl, mix steel cut oatmeal, almond butter, coconut oil, maple syrup, egg, cinnamon, salt and vanilla.
  3. Add almond milk and stir till combined.
  4. Pour oatmeal batter in 8 x 8 greased dish.
  5. Place apple slices on top of oatmeal batter.
  6. Place dish in the oven and bake 55-60 minutes.
  7. Top warm baked oatmeal with nut butter, Greek yogurt or fresh fruit as desired.

I’m linking up with Meatless Monday and Foodie Friday.

What’s your favorite oatmeal topping?




Meal Planning Tips and Tidbits

Get on the meal planning train with these 4 tips and tidbits for finding recipe inspiration for healthy dinners all week.

Hey there!

I hope you enjoyed the long holiday weekend. I know we sure did! How can you not, right?

I took a little blog holiday over the weekend so I didn’t share my weekly meal planning post. As I was putting it together, I thought I’d share some tips and tidbits that I’ve picked up over the years of planning.

Prior to kids, I rarely ever meal planned. I’d find recipes from cook books or magazines and make them whenever I felt like it. I rarely planned out the meals before I grocery shopped for the week. Don’t have the ingredients for a certain dish? It was no big deal to run to the grocery store to pick it up on a whim.

After the kids’ were born, I still didn’t meal plan. Winging it was all the time I felt I had for food. If I wasn’t trying to feed myself, I was trying to feed two other mouths. And then clean up those two mouths. Which rarely got said food only in mouth.

eating with kids

But then around their one year birthday, I realized that winging it wasn’t going to work anymore. My free time was spent feverishly cleaning the house or doing whatever else I could cram into nap time. And with the magical witching hour always landing around dinner time, I couldn’t afford to be spending more than 20-30 minutes preparing food.


That’s also about the time I started reading food blogs. I began to find new easy, healthy recipes. I can’t remember exactly what blog it was, but the concept of meal planning was mentioned and I knew I needed to try it.

Since then, I’ve been on the meal planning train. It definitely helps a ton in grocery shopping and not living on eggs, toast and avocado every single night. Although I do really enjoy those types of dinners too.

kale blueberry superfood salad 3

I let my meal planning slide a bit during the summer but I committing to it once again with the new school year. With kid’s sports and other evening activities going on each week, it’s essential to have a plan.

Here are 4 meal planning tips and tidbits that I use each week.


By far, my biggest source of meal planning inspiration is from Pinterest. Consulting my Crock Pot Recipe, Easy Dinners, Healthy Snacks, or Clean Eating Recipe Boards always gives me ideas. The genius behind the alogorithm of Pinterest knows what I like. I can go on there anytime and find recipes that I like.


If Pinterest is my first stop, it’s because I pin a TON of recipes off of blogs every week. When you are a blogger who loves reading blogs, you find recipes everywhere. Here’s some of my favorite food blogs to follow for delicious recipes.

Family Favorites

I don’t always feel like following a recipe. Sometimes I want to wing it. Maybe it’s making a simple stir fry, Broccoli Slaw Egg Rolls, Crockpot Veggie Chili or Brinner, family favorites that are quick and easy always happen at least once a week even if I did have something planned.

A great recipe for a healthy version of a favorite take out food - Baked Broccoli Slaw Egg Rolls


I laughed when my mom sent me a subscription to Good Housekeeping Magazine. Isn’t that an old lady magazine? I was pleasantly surprised to find really good recipes (and home tips!). It’s not as old lady-ish as I remembered. Or it’s just because I have become an old lady who enjoys Good Housekeeping.

Runner’s World and Women’s Running are two of my other favorite magazines for recipes. They know what runner’s want!

When I find a recipe that looks good, I’ll rip it out and stick it in a binder I have full of recipes. I was looking at my recipe binder for this week’s meal plan and laughed at one recipe in there – Cooking Light circa 2006. There’s mention of margarine. Does anyone use margarine anymore? If so, please don’t!


Here’s what’s for dinner this week at my house:

Sunday: Make your own pizza night

Monday: Cook out

Tuesday: Peanut Chicken Zucchini Noodles

Wednesday: Crockpot Black Bean Quinoa Soup

Thursday: Homemade Pizza Bowls

Friday: Take out

Saturday: Grilled Honey Chiptole Salmon + veggies

Where do you get your meal planning inspiration?