Rosemary Parsnip Fries w/ Sriracha dipping sauce

Hi-Ya!

On my "Healthier Me" journey one of my goals is to eat as healthy and clean as possible. I'm human, so I may cave into food temptations from time-to-time, but overall I consider myself to be very conscious of the food I eat.

I've been on a mission to find healthy and quick side dishes.  Don't get me wrong I love salads and fresh veggies, but I tend to get burned out pretty quickly, which leads me to this blog post.  The next couple of weeks I will be exploring foods that I can create as a side dish.  This post I will share my new fond love........ Parsnips !

I was inspired to try parsnips from one of my friends who posted her dinner on the Facebook group, Getting to Goal & Staying at Goal.

A little history of Parsnips
Parsnips is a root vegetable and its siblings are the carrot, celery and parsley. This root veggie contains a plateful of nutritional perks, such as fiber, folate, potassium, and Vitamin C.  You can eat this in its raw form or for a more healthier meal I thought roasting them would be the better choice.
Read more about Parsnips here.


This was my first time cooking with parsnips, so I didn't know what to expect, but after the first taste of my finished dish I knew that it would definitely be one of my "go-to" sides.

Rosemary Parsnip Fries ~a.k.a~ "Tee's Gourmet Fries"

One Skillet Breakfast: Baked eggs w/ avocado and spicy tomoates

HI-YA !


It's been a minute since I've been in the blogosphere.  My day-to-day life has been quite consuming lately, but I have been brainstorming, creating, and concocting recipes; as well as exploring some new foods. This week I decided to keep it simple and share a breakfast that I enjoy at least once a week.  If you want an easy, delicious and healthy breakfast then I suggest you try this one !

Fall inspired Butternut Squash & Apple Soup

Hi-Ya !

I am still on cloud nine since Autumn arrived.  I can't cook all my favorite Fall veggies or fruit fast enough.  One of my favorite Fall soups is Butternut Squash.  During this season Panera Bread has a butternut squash soup on their menu, which is absolutely delicious and I tend to always get a bowl whenever I visit. 

Since I am a frugal gal and like to save money whenever I can I do brown bag my lunch through the week. Sunday is my meal planning day, so this week I decided to make a pot of butternut squash soup with some small tweaks to make it my own.

Check out what's in this Fall Flavorful Soup !!!

 ~ Fall FAVORITES ~

Ingredients
Serves 4-6

• 2 cups of butternut squash, peeled, seeded and cubed (shortcut: Trader's Joe bagged butternut squash)
• 1 cup cubed carrots
• 1/2 stalk of celery, diced
• 1 sweet potato, peeled and cubed
• 1 small sweet onion, diced
• 2 tablespoons of European style butter (*it has a creamier texture and richer flavor)
• 1 medium Honeycrisp apple, peeled, cored and cubed
• 4 cups (32 oz) vegetable stock
• 1/4 cup of heavy cream
• 1/4 tsp nutmeg
• 1/4 tsp pumpkin pie spice
• 1/4 tsp thyme
• 1 tsp cinnamon
• salt & pepper to taste

Instructions

1. Melt butter in pan over medium heat.  Add the onions & celery and cook until it softens.  Add the apples, carrots, butternut squash, sweet potato, nutmeg, pumpkin pie spice, thyme, cinnamon, and vegetable stock. Bring to a boil, then reduced heat to low-medium and simmer for about 20 minutes, or until veggies are fork tender.
2. Puree the soup (it may still be hot, so be careful) in batches in a blender, or use an immersion blender stick and puree right in the pot. I have used both methods, but this time around I will be giving my new Nutribullet RX a whirl to see if its lives up to its soup making abilities.
3. Once you have pureed the soup, return it to its original pot and stir in the heavy cream and simmer for about 5 minutes. 
4. Carefully taste test a spoon of the soup.  Add more of any of the seasonings per your taste. (I added a smidget of more cinnamon)
5. Spoon soup into your favorite bowl and garnish with a swirl of cream and chopped chives.
6. Enjoy !!

Foodie Tips & Notes:

• You can substitute the European style butter with regular butter, extra-virgin olive oil or coconut oil
• Swap out the vegetable stock with chicken stock
• Eliminate the heavy cream in the soup or just add a swirl on top of your bowl
• In place of the Honeycrisp apples you may use Granny Smith apples, especially if you like a less sweeter soup
• If nutmeg is not a favorite spice then feel free to leave it out
• This soup may be refrigerated up to 4 days or freeze any remaining for up to 3 months
• You can pair this tasty soup with this simple salad