There's something magical that happens when you get a group of strong women into a room. As evidenced by this month's Wellness Wednesday workshop, these gatherings give us a chance to connect, share and inspire. Interested in learning more about upcoming opportunities to move, nourish, connect and reflect with other women? Click here to learn more. As a way of sharing inspiration, here are a few of my favorite Fall recipes. Enjoy! Roasted Butternut Squash SoupYield : 8 Servings | Time: 1 HourIngredients:
Preparation: Preheat oven to 375 degrees. Line a baking sheet with parchment paper, spread squash cubes and drizzle with olive oil and salt & pepper. Bake 25 - 30 minutes, until squash bottoms have rich caramel color. Heat oil in bottom of soup pot, add shallot and sauté over medium low heat until shallots soften but do not burn. Add squash, broth and spices to pot, bring to steady simmer, cover and simmer gently about 10 minutes. Insert an immersion blender into pot to process until smoothly puréed. Alternately, you can transfer to a blender/food processor to purée then return to pot. Whisk in coconut milk and return soup to a gentle simmer, cooking for 5-10 minutes until heated through. Season with salt & pepper, and add additional stock or coconut to reach desired thickness. Let the soup stand off heat for an hour or two before serving, then gently reheat before serving with following garnish:
Toast each garnish item separately in dry pan over medium heat, watching careful to keep from burning. To serve, ladle soup into bowl then place a small mound of garnish in center of each bowl. Vegetable SoupYield : 8 Servings | Time: 1 HourIngredients:
Preparation: Heat 3 tablespoons of olive oil in large deep soup pot over medium high heat. Add onion, sweet potato, peppers, zucchini and squash. Cook, stirring until onion is soft and vegetables begin to caramelize, can take up to 15 minutes or so. Add frozen vegetables, sprinkle with salt and pepper. Cook stirring all vegetables together for a minute or two, then add broth and tomatoes with juice. Bring to a boil, then adjust heat so mixture simmers, stirring occasionally until vegetables are fairly soft, about 15 minutes. Simmer and taste for seasonings for another 15 minutes. To serve, ladle soup into bowl, drizzle olive oil and top with basil and Parmesan. TRS Note: This recipe is just a guide - play around with whatever veggies you have on hand, and feel free to substitute black beans for the garbanzo beans if you prefer.
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Why meal plan? Following a weekly meal plan is a game changer. It helps families stay organized, eat healthier, and eliminates those stressful 5pm trips to the grocery store when everyone is hungry! Plus, learning how to mindfully eat helps us view food as nourishment and, ultimately, self care.
Join Rebecca Asfour and Tracy Segal for a special wellness event (and lunch)! Over a delicious lunch of homemade fall soups, you'll learn how to create a weekly meal plan and how to eat more mindfully. Wellness Wednesday Workshop The Dailey Method Lake Forest Wednesday, November 6th | 12-1:30pm Click here for more details and to register. |
What you'll find here...small, actionable steps to move, nourish, connect and reflect Archives
March 2020
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