80--- Creamy Spinach Artichoke Bisque

Who here likes spinach artichoke dip?  Alright, put your hands down my invisible internet friends.  Let's just assume that we all do.

This bisque will knock your socks off.  Without blowing the buttons off of your trousers.

We should use the word trousers more often, shouldn't we?

All of the flavor of your favorite dip.  In a soup.  A healthful one at that!

Spinach= superfood.  1 1/2 lb of spinach?  Well, that's crazy SUPER. 

Creamy Spinach Artichoke Bisque
Serves 6

2 tsp olive oil
3 cloves garlic, pressed and minced
1/2 large yellow onion, chopped
9 cups vegetable broth
1 1/2 lbs spinach leaves
3 cups quartered artichoke hearts (frozen are preferred, if using canned, drain and rinse)
1 cup half and half
1/4 tsp ground black pepper

In a large stock pot, heat olive oil over medium heat.  Add garlic and onion and saute until fragrant, 3-4 minutes.  Add vegetable broth and bring to a boil.  Add spinach and artichoke hearts and reduce to medium-low.  Cook until spinach leaves are wilted, 7-8 minutes. 

Use an immersion blender to blend soup to a smooth puree.  Alternatively, you may transfer batches to a blender and blend until smooth. 

Whisk in half and half and pepper.  Simmer until heated through.  Serve immediately, garnished with grated Parmesan cheese, placed under the broiler to melt the cheese, if desired.

Nutrition Info per 1 1/2 cups: 188 calories, 6.5 g fat, 16 g protein, 12 g carbohydrates, 4 g fiber

80(ish)--- Baked "Caramel" Apples {Health-ified Caramel Apples}

If you want a truly easy, all natural, gluten-free, almost healthy dessert for Thanksgiving........here she is.

I really was not expecting this to turn out as a holiday-level dessert.  But it is truly, almost unexpectedly, decadent.  There's just something about fruit. 

Baked "Caramel" Apples
Serves 8

4 large Golden delicious apples, halved, cored and seeded
4 tsp butter
3 Tbsp light brown sugar
1/4 cup chopped walnuts

Preheat oven to 350 degrees.  Use a small paring knife to make a slightly larger well in each apple.  Place apple halves, well side up, in a large baking dish sprayed lightly with baking spray.

Place 1/2 tsp butter into each apple well, then top with 1 tsp brown sugar.  Place baking dish in the oven and bake for 20-30 minutes, or until apple halves are soft and brown sugar has melted.  Remove from oven and allow to cool for 5 minutes.

Transfer apples to individual serving plates and drizzle with any remaining melted brown sugar from the baking dish.  Top each half with ~1 1/2 tsp ground walnuts.  Serve immediately.

Nutrition Info per 1 apple half: 110 calories, 6 g fat, 1 g protein, 12 g carbohydrates, 2 g fiber

20--- Mini Maple Cheesecakes with Gingersnap Crust and Caramelized Pecans {Gluten-Free Option}

Tis the time of year when I start to test out Thanksgiving dessert recipes.

Odd that desserts are my contribution to the meal?

I don't think so.

Stick with me and I will deliver a true 20 experience; traditional flavors without playing it "safe" with pumpkin pie.  Consider it a Thanksgiving adventure.  This one's a GO!

Mini Maple Cheesecakes with Gingersnap Crust and Caramelized Pecans
Serves 10

4- 8oz packages cream cheese, softened to room temperature
1/2 cup sour cream
1 1/2 cups pure maple syrup
4 eggs

PECANS
1 1/2 cups chopped pecans
2 Tbsp butter
1/2 cup brown sugar

CRUST
2 cups gingersnap crumbs (from homemade or store-bought gingersnap cookies- use gluten-free if desired)
4 Tbsp butter, melted

For crust: Pulse gingersnap cookies in a food processor until crumbs are formed.  In a medium bowl, mix crumbs with melted butter until moistened.  

Spray 10 ramekins lightly with baking spray, then add ~1 1/2 Tbsp crumbs to the bottom of each ramekin.  Use the back of a spoon (or your clean fingers) to press crumbs to form a bottom crust.

For pecans: Heat butter on the stovetop in a nonstick skillet over medium heat.  Add pecans and brown sugar and cook until sugar begins to melt, shaking the pan occasionally.  Reduce heat to medium-low and stir until sugar caramelizes and thickens to a syrup-like consistency.  Remove from heat.  Spoon pecans onto parchment paper, spread evenly and allow to cool completely.  Break apart if needed once cooled.

For cheesecake: Use a mixer to whip cream cheese until smooth.  Continue to mix as sour cream is added.  Mix well.  Add in one egg at a time, then add maple syrup.  Continue to mix until very smooth.

For assembly: Preheat oven to 350 degreees.  Sprinkle ~1 1/2 Tbsp caramelized pecans onto the crust in each ramekin (save some pecans for garnish if desired).  Top with ~1 cup of the cheesecake mixture.

Place ramekins in a baking dish (or two) and fill the dish with water until it comes up halfway on the sides of the ramekins.  Place the dishes into the oven and bake for 40-45 minutes, or until the center of each cheesecake is set.  Remove from the oven, allow to cool, then place ramekins into the refrigerator to chill for at least one hour prior to serving (can be made the day before- BONUS for holiday meal prep!).

Top with a sprinkle of caramelized pecans and a drizzle of maple syrup if desired!

80--- Thanksgiving Side Salad

Have you started to plan your holiday meals yet?  If you are trying to stick to the healthy path, these meals can bring an extra challenge.  

How do you lighen up Thanksgiving dinner?

Not by making all kinds of fat-free substitutions to your meal.  Most likely that will not go over very well.

Instead, how about offering a tossed green salad in addition to all of the heavy sides that often accompany the meal?  It will help to fill you up with fiber (and lots of antioxidants to help you detox naturally!).

This salad is a delicious one, inspired by a salad that my friend, Kara, serves at holiday meals.

Thanksgiving Side Salad
Serves 6

5 cups baby spinach leaves, stemmed
1 large apple of your choice, julienned
1/3 cup pecan halves
1/4 cup grated sharp white cheddar cheese

DRESSING
2 Tbsp grated yellow onion
3 Tbsp cider vinegar
1 1/2 Tbsp winterized olive oil
2 tsp dijon mustard
1/4 tsp salt
Dash ground black pepper

Combine all dressing ingredients in a jar and shake to mix.  Add apple slices and place in refrigerator for one hour.

Toss spinach with dressing and apples, then top with pecans and grated cheese.  Serve immediately.

Nutrition Info per 1 cup: 112 calories, 8 g fat (7 g monounsaturated), 3.5 g protein, 4 g carbohydrates, 2.5 g fiber

Things That I Know

1.  These crock pot baked potatoes are genius.

2.  If I ever need to bribe my husband I will surely do it with these Asian Salmon Tacos.

3.  These slow cooker caramelized apples look delicious.  I will surely be making them for my wee babe.

4.  Chipotle hummus? Yes please.

5.  I have SO many pregnant friends right now.  I love it. Babies make the world a much better place, don't you think?

Here's my quick list of Etsy shops that you need to visit if you need a baby gift.

Augie & Lola (for amazing blankets)

Adam's Blankie (for girly goods)

little pitterpat (for sweet yet sturdy booties)

Hudson & Ruthie (for great onesies)

Dundry Hill (for changing bags that changed my life)

Maranda Lee (for stylish yet totally practical diaper bags)

80(ish)--- Butternut Crisp

The flavor of butternut squash, when dressed up, closely resembles pumpkin.  It's chock full of antioxidants and fiber too!

This crisp is a perfect fall dessert.  Without the guilt that a typical pumpkin pie will bring.  And with more fiber AND protein!

Butternut Crisp
Serves 8

1 small butternut squash, peeled, seeded and cut into 1/2" cubes
1 1/2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/4 cup raw sugar
Olive oil spray
1/2 cup rolled oats
1/4 cup flaxmeal
1/4 cup bran
2 Tbsp whole wheat flour
1/2 cup chopped walnuts
1/4 tsp salt
1/2 cup light brown sugar
1 Tbsp water
1 Tbsp pure vanilla extract
1/4 cup olive oil

Preheat oven to 375 degrees.

In a round 9" baking dish (or 8x8" square) sprayed lightly with olive oil, toss together butternut, pumpkin pie spice, cinnamon, and raw sugar.

In a medium bowl, combine oats, flaxmeal, bran, flour, walnuts and salt.  Add brown sugar and mix to distribute evenly.  Add water, vanilla, and olive oil and mix well.

Sprinkle oat mixture over the squash.  Bake on the middle rack for 35-40 minutes, or until the squash is soft and topping is crisp and lightly browned.  Serve warm.

Nutrition Info per 1 serving: 242 calories, 14 g fat (12 g unsaturated), 4.5 g protein, 24 g carbohydrates, 4.5 g fiber

80--- Shredded Fish Tacos with Creamy Avocado Slaw

These are fish tacos for winter weather.  No grill needed! And who can say no to the creamy goodness of avocado?  

Shredded Fish Tacos with Creamy Avocado Slaw
Serves 4

8 small soft corn tortillas
1 lb fresh white fish filet (I used halibut)
1 cup of your favorite salsa

SLAW ** best made 1-2 hours prior to serving
1 cup finely shredded green cabbage
1 jalapeno, seeded and finely chopped
1/2 cup fresh cilantro, chopped
1/3 cup chopped white onion
1 small avocado, chopped
3 Tbsp fresh lime juice
2 Tbsp white wine vinegar
1/2 tsp salt
2 tsp honey

To make slaw: add chopped avocado, lime juice, vinegar, salt and honey to a food processor.  Combine until a smooth puree is formed.

In a covered bowl, combine cabbage, onion and cilantro.  Add avocado mixture and toss to coat.  Cover and place in refrigerator for 1-2 hours.

For fish: preheat oven to 400 degrees.  Place fish, skin side down in a baking dish.  Cover with salsa, place in the oven and bake for 20-25 minutes, or until fish easily flakes with a fork.

Remove skin from fish, then shred the filet with forks.  Mix well with the salsa that it was cooked in.

Serve shredded fish topped with slaw on corn tortillas.  Garnish with corn kernels if desired.

Nutrition Info per 2 small tacos: 327 calories, 10.5 g fat (7.5 g unsaturated), 28 g protein, 26 g carbohydrates, 6 g fiber