Celery

Parsnip Soup w/ Spiced Pumpkin Seeds

Great news, followers! My blog is not dead. It was simply hibernating for a bit while I figured out some pretty monumental life decisions. I wasn't feeling as creative with my cooking (and time was limited), so I remade a ton of my old recipes to make things quicker and easier. In the midst of the craziness, I quit my job at McLagan and accepted a new position at PepsiCo! It is going to be a huge change, and I am thrilled to start this next chapter. I have this week off before I start to get things organized, so I am hoping to share some great new recipes with all of you.

I was feeling very jealous of Grace and my other Boston friends who visited the Sunday SOWA market today because the farmers market here in Stamford just doesn't even compare. I go and support them every week, but I am pretty convinced that a lot of the fruits and veggies are not local. There wasn't a parsnip to be found yesterday, so I went to the grocery store to pick some up so I could experiment with a new soup. I try to make a new soup every (or every other) week in the Fall/Winter to have ready-made meals handy. This recipe is incredibly flavorful with amazing fall tastes, and the spiced pumpkin seeds add the perfect crunch.

Try it out and let me know what you think!

Parsnip Soup w/ Spiced Pumpkin Seeds:

 Serves 4-5, Prep time: 20 min, Cook time: 75 min

Ingredients:

  • 1 Tbsp. olive oil
  • 1 large sweet onion, chopped,
  • 6 cloves garlic, chopped
  • 1 bunch green onions/scallions, chopped
  • 1 bunch celery, chopped
  • 1 XL carrot, peeled & chopped
  • 3 XL parsnips, peeled & chopped
  • 4 cups organic chicken or veggie stock (no sugar added!)
  • salt and pepper to taste
  • 1/2 cup raw organic pumpkin seeds
  • 1 tsp. olive oil
  • 1/2 tsp. cinnamon
  • 1/2 tsp. paprika
  • 1/2 tsp. cumin

Instructions:

  1. Heat 1 Tbsp. olive oil over medium heat
  2. Add onion, garlic, and scallions and saute about 10 minutes until fragrant
  3. Add celery, carrots, and parsnips. Stir well to combine and cook another 5 minutes
  4. Add stock and bring to a boil
  5. Cover and reduce heat. Cook for 1 hour
  6. Meanwhile, heat 1tsp. olive oil in a small pan over medium heat
  7. Add pumpkin seeds and toss to combine
  8. After 1-2 minutes, add cinnamon, paprika, and cumin
  9. Cook for another 2-3 minutes until fragrant and then let cool
  10. When soup is done, let cool slightly and blend with immersion blender or food processor
  11. Season with salt and pepper to taste (I just added some pepper)
  12. Serve piping hot with ~1Tbsp. of spiced pumpkin seeds on top! Happy Fall :)
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Vermont Balsamic Maple Turkey Meatloaf

Well hello there. Today was a big day with my blog hitting over 100,000 hits and my health coaching certificate and card coming in the mail. I am now officially a board certified health coach, and I am thrilled! It has been an interesting journey of self-reflection throughout my studies, and my life is completely different (in so many wonderful ways) than when I started. 

I have been a bit MIA from blogging over the past few weeks with some major things going on. Luckily in the midst of the craziness Ry came home from Dubai and we had an amazing getaway in Vermont. We celebrated Heather and Kenny's wedding and had tons of adventures along the way. I wanted a souvenir from the trip, and I ended up with some special Vermont-made food products to experiment with. One of the treasures was maple flakes which basically looks like brown rice krispies. The only ingredient is dried maple syrup, and they are crispy and sweet. I figured I could sprinkle a few of them on tonight's recipe instead of covering my meatloaf with the more traditional sugary ketchup concoction. It was just a hint of sweet mixed with the tangy balsamic, and it came out great. Enjoy!

Vermont Balsamic Maple Turkey Meatloaf:

 Serves 4-5, Prep time: 20 min, Cook time: 40 min

Ingredients:

  • 1.25lbs ground turkey
  • 1 egg
  • 1/4 cup almond flour
  • 1 Tbsp. olive oil
  • 1/2 sweet onion, chopped
  • 3 medium carrots, peeled & chopped
  • 3 stalks celery, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1+ tsp. garlic powder
  • 1/2 tsp. basil
  • 1/2 tsp. thyme
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. Vermont maple flakes

Instructions:

  1. Preheat oven to 375 degrees
  2. Heat olive oil over medium heat
  3. Add onions and cook for 5 minutes until soft
  4. Add carrots, celery, salt, pepper, garlic powder (more is better!), basil, and thyme and cook for another 10-15 minutes until soft
  5. Mix turkey, egg, almond flour, and veggie mixture in a bowl
  6. Form into a loaf on a foil-lined pan
  7. Brush with balsamic vinegar
  8. Sprinkle meatloaf with Vermont maple flakes (if you don't have these you can use a mixture of balsamic and maple syrup for the topping)
  9. Bake for 20 minutes
  10. Brush the meatloaf with the leftover balsamic
  11. Bake another 15 until cooked through (no pink in the turkey)
  12. Cover the meatloaf and let sit for 5-10 minutes before serving
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