Creamy Pumpkin Soup

Happy Sunday Strong Babes !

How goes it?

I heard that this season is going to go on record as the warmest winter Calgary has ever seen. We have only seen a very tiny bit of snow so far, and none in the week to come. But it is still November here, so I have every inclination of eating some of that yummy Novemberish food (think cinnamon, squash, soup, comfort).

So when I had an extra sweet pumpkin on my hands after Halloween I knew I could put it to good use. Plus, I hate wasting food – and that pumpkin was graduating from home decor to edible.

And so this gem was created – warm, rich, Creamy Pumpkin Soup

 

Ingredients (makes 4-6 servings)

  • 1 sweet pumpkin
  • 2 baking potatoes
  • 1 container chicken or vegetable stock *
  • 1 can coconut milk
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/2 onion, diced
  • 2 cloves garlic
  • 1 tsp salt
  • 2 tsp coconut oil

*I used chicken broth for this recipe – substitute with vegetable broth for a vegan option

Directions: Cut the pumpkin into halves (lengthwise) and remove seeds. Layer the inside with 1 tsp coconut oil and roast in the oven face down at 350 for about an hour (or until soft and golden). While cooking the pumpkin, boil potatoes until soft. Once the pumpkin and potato are done, allow them both to cool.

While the pumpkin and potato are cooling, it’s the perfect time to take the additional 1 tsp of coconut oil and heat it up in a small pan. Add the diced onion and cook until clear – add the garlic in for the last two minutes.

Put all remaining ingredients as well as the cooked pumpkin, potato, onion, and garlic in a high speed blender or use a hand blender to mix. Add the liquid ingredients slowly to control the consistency of your soup. I like mine thick – you can always add more broth for a smoother, thinner consistency.

This soup was awesome to just grab on the go in mason jars and bring it to work, or a quick reheat at home on the stove top.

Do you have a favourite comfort soup?

 

I love to see your recreations, so don’t forget to tag me on Instagram!

 

Tofu & Black Rice 

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Hey #strongbabes !

I had this bomb – A meal the other night, and I wanted to share with you what it was and why I am really feelin’ these particular ingredients these days!

Tofu, dark rice, fermented carrots, and sesame seeds

 

Isn’t it beautiful?

The ingredients are so simple – but Imma break it down to what’s in here and why I love it so!

Tofu – I have loved tofu since my vegetarian days, and to this day it is a staple in my diet. They are a great source of protein – but be wary because soy is one of the most genetically modified foods – so when you buy tofu is it worth splurging on organic!

Dark brown rice – slower digesting than white rice, and therefore it doesn’t spike my blood sugar (no spike, no crash!). Also because it’s less refined, it hasn’t been stripped of it’s nutrients!

Fermented carrots – I am all about gut health right now, but my kombucha buying habit is getting expensive. So I decided to ferment some carrots to grow some gut happy bacteria myself. I fermented them with garlic and ginger, and they turned out phenomenal. I happily chopped a couple up and put them on this dish. If you are curious about fermented food check out this article from Wellness Mama sharing the benefits!

Sesame seeds – sesame seeds are full of b-vitamins and also aid in digestion. Plus it adds a little extra protein!

To add a little zing I topped it with The Naam Miso Gravy – my favourite sauce from my favourite restaurant in Vancouver! They sell it here at most of the local health food stores (thank god!)

Nothing is better than eating a good meal that tastes good and also leaves you feeling good after!

Are you guys tofu fans or no?

Thanks for dropping by babes!

 

Farmer’s Market Scallops 

Inspiration for a beautiful meal is everywhere. It’s online, it’s at the grocery store, it’s in a magazine. But nowhere is it ever more prevalent than at the farmer’s market; well, at least not for me.

The farmer’s market on a Saturday is buzzing with energy. The people are happy and they show up hungry. Usually they leave stuffed and ready for a mid-afternoon snooze. I managed to hold out this Saturday, because instead of spending my money on lunch I decided to pick up a few things to make for dinner.


Brussel sprouts were the first thing to catch my eye – I don’t cook them often but this bunch was so fresh and so green, I had to snatch some. So that’s how this recipe came to be; I let the inspiration of the farmer’s market influence me. Whatever spoke to me was gathered. What was created… simply a masterpiece. You’ll see.

Here’s my recipe for what I’ve named  “Farmer’s Market Scallops”.

Ingredients:

  • Roughly four cups brussel sprouts, halved
  • One large sweet potato, diced
  • Half a yellow onion, diced
  • 1 package of small scallops, rinsed and dried
  • 5 strips of bacon, cooked and crumbled
  • Slivered almonds, toasted
  • 1 TBSP coconut oil
  • Balsamic Vinegar
  • Olive oil & dairy free pesto

 

Directions:

Preheat the oven to 375. Coat brussel sprouts with balsamic vinegar and cover half of a large baking pan. Mix sweet potato and onion and cover the other half of the baking pan with them. Bake vegetables for 35-40 minutes or until desired texture is achieved – I like to wait until the tops are just a bit crispy. When they are almost done, heat coconut oil in a pan on medium to high heat. Add scallops and cook until lightly browned.

Plate vegetables and add slivered almonds, bacon crumbles, and scallops. Top with olive oil and dairy free pesto.

The depth, the flavor – the textures. This dish is completely complete. I wouldn’t classify this recipe as particularly easy, but never has something been so worth the effort.


We ate every last bit of this meal – not a scrap was left. As the cook, that is such a great feeling. My boyfriend says that is the best thing I have ever made. Woah.

From a health perspective, bacon isn’t always the best choice. But I believe in balance – so a little bit now and then won’t hurt you.

I poured my heart and soul into this dish. I really hope that you guys enjoy this recipe, I give it a total 10/10!

Intuitive Eater

I was pretty cute in my teenage years. I wouldn’t describe myself as particularly beautiful at that time in my life – in fact I was more awkward than anything. I wasn’t sure who I was for a very long time. For many years I felt trapped between who I wanted to be, and what I felt others expected of me. I had ventures into health and beauty, but all that stuck with me was my adolescent softness – an extra 15lbs I carried around no matter what.

Always searching for a sense of belonging.

From then and on into my early 20’s, my journey towards finding where I “fit in” nutritionally I have been vegetarian, vegan, paleo, and keto. I’ve tried a great many things to figure out what works for me – but nothing ever really felt quite right. As a vegetarian, I missed meat – and eventually caved for teriyaki beef when out for dinner with my family one night. I never looked back. Yet later, I would take the plunge straight into veganism, but it didn’t align with my values, and I didn’t particularly feel the health benefits I expected  (sorry vegans). I found adopting a paleo diet unmanageable for my busy lifestyle, and again I just never got the benefits I anticipated. Going keto was great! Until I wanted to put on some quick muscle, and then I found it wasn’t going to work for me anymore.

I have thought to myself “maybe I don’t fit into any particular lifestyle of eating”. But as my journey continued I have found that’s not exactly true.

I have come to think of eating as a way of maintaining peace and harmony with my body. I have learned to identify the signals that my body gives me, and interpret those into messages of what my body is saying it needs on any given day. This is intuitive eating. 

Cranky? I probably just need some fruit (gotta love me some sugar). Tired and lethargic? Sweet potato and oatmeal, because complex carbs are great to fuel me for the day. Stomach ache? I will opt for soup or smoothies – something that won’t make my stomach work so hard. Anxious? I always go for light foods like lean proteins and greens – the harder my stomach works to digest, the worse my anxiety always gets!

I eat for my mood, and I also eat for satisfaction. I want my food to be yummy, I want to feel full. But I don’t want my food to make me tired or irritable. I want to eat foods that are not only good for my body, but also work to calm and heal my mind.

Intuitive eating promotes a healthy relationship with your body and with food. There are no “bad” foods; it is based only on the needs of your body at that time. It is wildly flexible.

It is, plain and simple, conscious eating.

I enjoy learning about the benefits of different nutritional lifestyles, but I’m in it for the long haul with intuitive eating.

What works (or doesn’t work!) for you guys?