A chilly fall day calls for a hot bowl of homemade soup.
Squash is abundant in all the grocery stores, and butternut squash is one of my favorite varieties. I have made this soup before with roasted butternut squash as well as roasted acorn squash, but this time I used yellow squash instead. All three taste fabulous in this versatile recipe.
After a nearly 8 month hiatus from food blogging, I have returned. Me leaving ya’ll stranded wasn’t planned – this year has been really rough so far. The school year was super hectic, my family mourned two losses, my house is under construction, and I’ve had some health issues. With all that being said, everyone and everything is OK and life is slowly starting to fall back into place. HOWEVER, this isn’t a pity party – it’s a goddamn food blog. And that’s what I’m here to do – talk about food I make, food I eat, and food I want to eat.
It’s that time of year where pumpkin-flavored items are dominating the grocery stores, bakeries, restaurants, and coffee shops. You can’t escape it. And you don’t want to, because it’s delicious. Call me basic, I don’t care.
Most of those delicious pumpkin treats are loaded with sugar, and have little nutritional value.
Here is where I step in, introducing you to a thick & creamy shake that tastes like pumpkin pie. It’s also loaded with protein and fiber to keep you full, and doesn’t contain a ton of added sugar. Oh, and it’s also vegan. You’re welcome.
Something I truly love is a good chicken parmesan – fried golden brown cutlets, drowning in marinara sauce, and oozing with mozzarella cheese.
This was something I needed to eat. I didn’t have any chicken cutlets, only chicken breasts – and I did not feel like pounding them out. I had an abundance of fresh basil and fresh tomatoes from my yard that I wanted to use, and I also have a ton of homemade sauce that my husband froze in batches a few weeks ago. Mozzarella cheese? Check. I also noticed that I had some bonus pepperoni in my cold cut drawer. This was gonna be good.
In my efforts to lighten up my food, I decided to revamp the chicken parm we all know and love. I went the low-carb route, and didn’t use breadcrumbs or fry the chicken… and it was still delicious.
As some of you already know, I have a hard time resisting sweets and I’m constantly craving dessert-like foods. However, I can’t eat foods like this as often as I’d like to.
One dessert I absolutely love is ice cream. I can’t get enough of it – especially if it’s in the form of a frozen, thick shake. As a kid I lived around the corner from a Carvel, and my brother and I would always get large vanilla thick shakes (I was not aware of being lactose-intolerant yet). I enjoyed this tremendously.
As an adult, I can no longer get these awesome shakes whenever I please… so I have to substitute with something a bit healthier and less sugary (even though its OK to just go out and get the shake sometimes). In the past couple of months, I learned a lot about the importance of increasing my protein intake. Protein helps you build muscle, stay lean, gives you energy, and keeps you feeling full for a longer amount of time. So I decided to improvise, and make a protein-based “milkshake” for when I come home from the gym. The best part is that it’s completely dairy free – so if you are also lactose-intolerant there is no need to take a pill, and if you are vegan you can still enjoy this drink without guilt!
Three of my good friends came over last night, and we decided to cook dinner together.
Like me, Andrew has certain dietary restrictions. He too is lactose intolerant. He is also on a health kick, and has lost a significant amount of weight in the last few months by going low-carb, low-sugar, and working out.
We wanted Italian food, but didn’t want the guilt of eating pasta. We went over to the grocery store, loaded up on zucchini and some other items, and headed back. With the help of a spiral cutter, we were going to have zoodles.