Gingered Summer Squash, Sweet Potato and Carrot Soup {Vegan}

We are experiencing a nasty weather change here in the Salt Lake Valley, and it is really, really making me feel like I want to wrap up in a blanket with some hot herbal tea and just escape into a fabulous novel. Part of that plan definitely includes eating some soup. This soup may seem like more of a fall soup, but it's really well-suited for any season. It is savory and light, with just the right hint of spice and flavoring to make it interesting, but not unpalatable for more skeptical eaters. I whipped this up while my hubby was having movie night with his Dad and sipped spoonfuls slowly as I watched reruns of The Big Bang Theory. It was the perfect ending to a nice day.

This root-vegetable and squash based soup comes together quickly, is made with simple, fresh ingredients, and is packed with nutrition. It feels indulgent because it is so creamy, but it's one of the most nutritious and guilt-free soups I have ever made. It's also vegan friendly. Fresh summer squash combines with carrot and sweet potato, is complemented by celery and onion, and is flavored with ample amounts of fresh ginger, smoky cumin and sweet agave nectar. The creamy consistency comes from using coconut milk and yes, silken tofu.

My thoughts on soy products have evolved over time. During my brief foray into vegetarian eating as a teenager (abandoned when I couldn't live without bacon), I tried a whole mess of meat-substitute products. These products are highly refined, packed with sodium and preservatives, and are honestly junk food as to the same degree that a Twinkie is junk food. With breast cancer running in my family, and the many studies that link soy to breast cancer, I have a special interest in the potential benefits and detriments of soy products. I think Dr. Oz said it best last year on one of his programs, "If it comes from a plant, eat it. If it's made in a plant, don't eat it." A wise man indeed. Studies on soy need to be replicated over the next few decades, but it is obvious that Eastern cultures that utilize whole soy in their diets, such as Tempeh, Miso, Edamame and unrefined Tofu have been doing something right for thousands of years. Small amounts of unrefined soy can be beneficial to your health and have no causal link to cancer, and in fact, may prevent cancer and other diseases. So I say, okay to soy, in small amounts, where it fits in my diet. Try to buy soy as naturally and organically as you can, as many of the large agricultural production companies (Monsanto, for example) spray crazy things on the soybeans (a side of Roundup, anyone?). The super-refined products (some of the milks, soy burgers, dogs and the like) are not your friend. Not one bit. So stick organic and unrefined, and you may look as awesome as any of the beautiful 105-year-old Japanese women that eat soy. Hey, I can dream, can't I? Pretty sure those women could kick my trash any day.

Cilantro Cheddar Burgers with Blackened Corn and Tomato Salsa

Almost two years ago, my best friend in the entire universe/my soul-mate in a Meredith Grey and Christina Yang kind of way, met a handsome man hailing from Mexico City. A year later, they were married and off to wedded bliss. Over the course of their courtship and marriage, I have been the beneficiary of many a delicious Mexican themed meal, including the Blackened Corn Salsa in this recipe. It's something she found on Epicurious and then worked into a number of different meals. Well, the other day I was hankering for a juicy burger and thought, "hmmm....a burger with Blackened Corn Salsa? I think, YES!" So I altered things a little bit to fit available ingredients and crafted this delicious little number. And thus, the Cilantro Cheddar Burger with Blackened Corn and Tomato Salsa was born. A light should be descending from heaven at this moment. This is a killer meal. It's real, whole food, with lots of flavor and room for personal taste.

In a culture obsessed with fad diets, health shortcuts, and a fundamental misunderstanding of what it means to eat well, many people dismiss burgers as junk food. Yes, a burger from a fast-food joint or, in all honesty, a majority of restaurants are not good for you. They are made with low-grade meat (or the dreaded "pink slime"), full of fat, drowned in calorie and preservative-laden sauces, and usually three times the size of a standard serving. These burgers are not the same as burgers you will see on my blog, or pretty much any burger you can make at home. Using high-quality beef (or even ground turkey or chicken), keeping the toppings fresh and healthy, using a whole-wheat bun (high-fructose corn syrup free, of course) and limiting any sauces or spreads can leave you with an amazing burger. You won't even miss the taste of whatever junk you are getting at the Golden Arches, or the 2500 calorie burger from Ruby Tuesday. Trust me. A burger can be a great option at home, and it can be healthy! My final word-anyone who tells you that a frozen, preservative-packed microwave "diet meal" is healthier than a lean, homemade burger is severely misinformed. Whole food eating is always superior, and when prepared by you at home, is much more healthy. Get ready to eat some delicious burgers!

Luscious Lemon Bars

So I am blogging this while eating handfuls of chocolate chips. Sad, but true. I have this super healthy week of whole-food eating planned, including an amazing Vegan Summer Squash, Sweet Potato, Carrot and Ginger Soup tonight, and I cannot stop craving chocolate and sugary stuff. Sheesh, hormones, what is your problem today? I think this sugar craving began earlier this week when I was trying to figure out how to use up my gorgeous lemons from my Bountiful Basket this week...and then, inspiration and a whole lot of excitement hit me. LEMON BARS.

Hold on to your hats, kids. These lemon bars are delectable and the perfect balance of sweet and tart. You will never need another lemon bar recipe. Full disclosure: I adore lemon desserts. Lemon bars, lemon tarts, lemon meringue pie, lemon ricotta cookies, lemon-flavored sugar cookies. There is no end to my love for lemon. My wedding cake (yeah, I was that crazy girl who made her own wedding cake. Thank heavens I had a dear friend to take over decorating it for me so I didn't have a meltdown the day before my wedding) was a lemon pound cake with an amazing lemon curd filling. Suffice it to say, I have made a few lemon bar recipes before, but never really committed to one. I continued playing the field, and then discovered my Prince Charming with this beautiful concoction. Full disclosure, part two-my lemon bars are a modification of Deb's over at Smitten Kitchen, and hers is a modification of a recipe from Ina Garten, of Barefoot Contessa fame. These are easy to make, a snap to cut and dust with powdered sugar, and sure to make everyone you share them with smile from ear to ear.

"Skinny" Chicken Francese with Summer Squash and Zucchini

So for two weeks in a row, I have received some massive, fragrant, delicious lemons in my Bountiful Basket. I have been using them in all sorts of yummy dishes this week, but was at a bit of a loss as to how I wanted to incorporate the lemons into a main dish. Then, like a piece of blessed inspiration, I remembered how much I adore Chicken Francese. The real stuff is breaded in white flour and pan-fried in a lot of oil and drenched in a buttery-lemony-white-winey sauce. It's so danged good, but so danged bad for you.

So I set out to make a lighter, less offensive version for more frequent consumption, because I honestly eat the straight-up version of Chicken Francese like, once every two years. The skinnyfied recipe uses a small amount of flour cut with Panko, adhered with egg whites instead of the full egg, a smidge of extra-virgin olive oil, a modest amount of butter, no white wine, and fat-free chicken broth. It's paired with whole-wheat pasta, and topped with some fresh veggies. So the sin level is decidedly lower, and you can feel good about eating this baby for dinner like, once a month. Heck yeah. That's how we roll in my house. 

Browned Butter Brussels Sprouts

I am a complete devotee of my weekly produce basket. Bountiful Baskets is an amazing, affordable co-op program that makes it possible to get oodles of fresh, nutritious produce for as low as $16.50/week for a conventional produce purchase (which would easily run $45-60 in the store. Check the site to see if the program is available in your area). We haul in a treasure trove of fruits and veggies every Saturday morning, and I seriously spend all week looking forward to what I joyfully refer to as "basket day." One of the interesting side-effects of lots of fresh produce is the need to make something each day, at every meal, that involves fresh fruits and veggies. Sometimes, it's as simple as making a side salad with dinner and eating some fruit throughout the day as a snack. Other days, it is more challenging.

For two weeks in a row, I have gotten a honkin' bag of brussels sprouts. I have never really liked them before, but I have now been fortunate enough to make two recipes that have changed my opinion of these cute little cabbages. The other week, I made some amazing Balsamic Braised Brussels Sprouts with Maple Bacon (seriously, these are to die for), and last night, I made these delish Browned Butter Brussels. These hearty veggies are brushed with butter, roasted, and then tossed with an ample amount of browned butter (have you had browned butter? It is beyond compare. Nutty, toasty, complex. Oh heck. I am going weak in the knees just thinking about it). They are quick and easy to prepare, and will convert even the pickiest of eaters.

Quinoa, Lentil, Squash and Tomato Stuffed Peppers

There are some foods that should be your best friend. Quinoa is my best friend, for sure. We're super tight. We chill at least once a week. My other best friends are a little less healthy...cream cheese, well, any cheese to be exact, chocolate, bread...yeah. So I decided to make a new friend on the playground a few months ago. Her name is Lentil. Confession-I knew Lentil well during my childhood. My mom cooked with lentils all the time, especially a really yummy lentil soup that I have yet to make on my own. Lentils are packed with nutrients and a great, inexpensive addition to your cooking arsenal. I made a great one-pot meal with chicken and lentils a few months ago, and I was inspired to attempt something different today. So I am teaming up Quinoa and Lentil and we're going to have a grand old time.

The product of this blessed union of amazing food are these Quinoa, Lentil, Squash and Tomato Stuffed Peppers. This healthy, whole-foods, natural meal is a winner in terms of nutrition and taste. It is also vegetarian (it could easily be vegan if you omit the cheese) and super simple in terms of preparation. The lentil and quinoa mixture also contains some fresh zucchini and summer squash and chopped tomato, all encased in green bell pepper and topped with crunchy Panko and fresh mozzarella. I would prefer to make these with red bell peppers, but I had green on hand, so that's what we are using today!

These are delicious, extremely healthy and packed with fiber, protein and vitamins and minerals. Hubby ate his with great gusto and remarked about how good they were! We ate ours by just cutting them in half and enjoying the crunchy pepper shell and deliciously seasoned filling. We paired ours with fresh fruit and enjoyed an awesome, easy to prepare meal. Try these out. You might be surprised how much you like them. And your body will thank you so much for not stuffing it with Velveeta cheese instead ;) They are also really budget-friendly and a great way to create a meal that doesn't depend on meat.

Perfect Cinnamon Oatmeal Chocolate Chip Cookies

We have been overcast and rainy for a few days out here in good old Utah, and when it gets cloudy, all I want to do is bake. So today I baked, and I hope you will make these cookies the next time you are hankering for a treat. They are so delicious. Rich, textured oatmeal, a perfect balance of cinnamon and brown sugar, indulgent buttery flavor, and a sweet shot of chocolate in each bite. Perfection.

I first made these cookies about 10 years ago when I was in high school, and made them regularly for a long time. They were my "go-to" cookie recipe when I needed a large batch for my students. Then, in the midst of trying a million new recipes, I forgot about them. I haven't made these in at least four years. Last week I had to whip up some treats for kids at my church, and the memory of these fragrant cookies popped into my head. I made them immediately. They were every bit as good as I remembered.

Sigh. Again, these are not healthy, but in sticking with my "homemade is better" philosophy, they are for sure better than anything you can buy at the store. Simple ingredients of butter, flour, sugars, vanilla, cinnamon, chocolate and oatmeal are so much better than high-fructose corn syrup and Red Dye No. 5. Just make them and share them with a lot of people and you'll be fine.