Carrot & Jalapeño Soup

Carrot and Jalapeño Soup

Puréed soup rules. Nutritiously speaking, it is basically a cooked smoothie (so easier to digest) that can include the Allium family of veggies (onion, garlic etc) without freaking anyone out. There are definitely benefits to a raw, green smoothie that you don’t get from a cooked bowl of soup, but this soup definitely has its own thing going on that a green smoothie can’t touch.

Carrot and Jalapeño Soup

Soup makes the perfect food for fall and winter. Look at every ingredient on the list for this recipe. Each one is something you have probably thought about eating more of while perhaps reaching for something more convenient instead. Whipping these ingredients up into this bright orange soup turns them into the healthiest and most convenient of convenience food.

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Garlicky Kale & Spaghetti Squash ‘Pasta’

Garlicky Kale and Spaghetti Squash Pasta

As soon as the weather changes, all I want is pasta, and I know I’m not alone. This is my go-to when there isn’t very much in the house, because there is always kale (because green smoothies) and garlic.

Garlicky Kale and Spaghetti Squash Pasta

Unlike Zucchini Noodles (which would work in this recipe too), spaghetti squash is carb-y tasting and gives you that cozy fall leaves and crisp air satisfaction that our sweaty summer selves totally forgot about. You also don’t need any special equipment to turn it into noodles, Mother Nature, for some strange but awesome reason, has done the work for us.

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Mediterranean Veggie Salad with Buckwheat (& Hummus!)

Buckwheat Fatoush with Hummus

There is this little Lebanese restaurant near me that serves the best, clean, colourful delicious food. Every time we go, I feel inspired and tingly, surrounded by all of the lemon, parsley and tomatoes.

Buckwheat Fatoush with Hummus

We tend to always order the same things to share, and one of those things is the fatoush salad. This is a simple Mediterranean salad, often with cucumber and tomatoes and the key ingredient is some kind of bread. Not little croutons, but perhaps day-old, big hunks of actual bread (or in this case pita) that absorb the excess salad dressing making the salad as satisfying as a big Italian sandwich.

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Lemon-y Greens with Chickpeas

Lemony Greens with Chickpeas

I have a real thing for spanakopita, to the point where it occasionally takes over my brain until I do something about it. Does anyone else feel this way sometimes? I rarely give in to it entirely (although, sometimes I definitely do) but I realized at some point, that it was less about the actual Greek pastry and more about the cooked, flavourful, dense amounts of lemony greens.

Lemony Greens with Chickpeas

So this is what I have been making to fill that triangular pastry void, and it’s totally been working.

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