Category Archives: Foods

Our favorite recipes that are good for digestion

Everyone knows we love tasty recipes that are good for your gut. Over the years we’ve shared a bunch for different occasions. So we thought we’d revisit our favorites as a yummy reminder of all the goodness you can get while still treating yourself right.

Sweet Potato and Broccoli Toasts

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Not all food that’s good for digestion is rabbit food.

These bites are a little more work than the cauliflower, but the flavor is perfect for a holiday brunch on a cold winter morning. There are a lot of ingredients, but most of them are optional or swap-able. Use whatever fresh herbs you like or have in the fridge, and garnish with sunflower kernels, pumpkin seeds or sesame seeds. Serve with a mimosa and you’ve got yourself a party.

Here are the ingredients. 

Sweet Potato Mash

  • 1 large sweet potato (about 12 oz.), peeled, cut into 1” pieces
  • 1 red Thai chile (optional), halved, some seeds removed
  • ½ cup fresh orange juice
  • Kosher salt and freshly ground black pepper

Broccoli

  • 1 large head broccoli, stem removed, cut into large florets
  • 8 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 slices ¾”-thick crusty bread
  • 2 tablespoons chopped raw pistachios
  • 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon chopped fresh basil, divided
  • 1 tablespoon chopped fresh mint, divided
  • Flaky sea salt (such as Maldon)

Boil the sweet potatoes to create the mash, roast the broccoli in the meantime, then assemble your toasts and garnish as you like.

Bok Choy with Ginger and Garlic

This stir fry is really versatile, so you can use any type of sturdy, leafy green. Kale and chard hold up well when sauteed, and spinach would wilt nicely as well.

Here are the ingredients.

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Lentil Soup

Giada De Laurentiis of Food Network fame gives us this simple soup that’s loaded with veggies. It also calls for lentils, which are great for your digestive tract.

There are a few steps in the process, each one easier than the next. You saute carrots, celery and onions, then add tomatoes and broth, boil the lentils and at the very end, add some pasta.

With a recipe like this, you can add any veggies you have. Zucchini and squash would make it a fall favorite. And if there’s something you don’t have, just leave it out.

Here are the ingredients.

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Get the directions here.

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Bon Appétit! Three holiday brunch ideas that are comforting and healthy

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Your holiday brunch can be tasty, simple and healthy while still being fun and festive.

Our favorite time of year for food continues as the year-end holidays roll in. Potatoes, gravy, sugar and sweets, it’s all so good yet all so bad all at the same time. There are so many options for comforting holiday sides and snacks that won’t upset your stomach but won’t leave you wanting more.

We found three of them for you to enjoy this holiday season.

Parmesan-Roasted Cauliflower

If you’re one who doesn’t care much for cruciferous vegetables – kale, broccoli, cauliflower – this simple recipe might change your mind. When you roast cauliflower, it becomes sweet, meaty and wonderfully caramelized. Plus, you roast it with onions, fresh garlic and thyme, and finish the oven time with some salty, nutty Parmesan cheese. Perfect to pair with some egg sandwiches and fresh berries.

Ingredients

  • 1 head cauliflower, cut into florets
  • 1 medium onion, sliced
  • 4 sprigs thyme
  • 4 garlic cloves, unpeeled
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grated Parmesan

Just toss everything together but the cheese, roast at 425 for about 35 minutes, mix in the cheese, and roast for another ten minutes.

If you don’t like cauliflower or have another veggie on hand, you can swap it out. Carrots, broccoli or potatoes would all work well, but you’ll have to adjust the cooking time based on the size you cut the veggies.

Sweet Potato and Broccoli Toasts

These bites are a little more work than the cauliflower, but the flavor is perfect for a holiday brunch on a cold winter morning. There are a lot of ingredients, but most of them are optional or swap-able. Use whatever fresh herbs you like or have in the fridge, and garnish with sunflower kernels, pumpkin seeds or sesame seeds. Serve with a mimosa and you’ve got yourself a party.

Sweet Potato Mash

  • 1 large sweet potato (about 12 oz.), peeled, cut into 1” pieces
  • 1 red Thai chile (optional), halved, some seeds removed
  • ½ cup fresh orange juice
  • Kosher salt and freshly ground black pepper

Broccoli

  • 1 large head broccoli, stem removed, cut into large florets
  • 8 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 slices ¾”-thick crusty bread
  • 2 tablespoons chopped raw pistachios
  • 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon chopped fresh basil, divided
  • 1 tablespoon chopped fresh mint, divided
  • Flaky sea salt (such as Maldon)

Boil the sweet potatoes to create the mash, roast the broccoli in the meantime, then assemble your toasts and garnish as you like.

Herb-Infused Shrimp with Cocktail Sauce

Seafood can be intimidating, but these instructions make poaching shrimp pretty straightforward. You add herbs, onion and lemon to water, bring to a boil, then add the shrimp. Then cool the little guys in an ice bath and serve with cocktail sauce and lemon wedges.

Ingredients

  • 1½ pound shell-on large shrimp
  • Kosher salt
  • 1 onion, quartered
  • ½ bunch fresh flat-leaf parsley
  • 1 celery stalk
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 tablespoon black peppercorns
  • 2 lemons, halved
  • Cocktail sauce and lemon wedges

Short on time? Get de-veined, shell-off shrimp and you’ll cut your prep time in half.

Happy brunching!

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Three tips to avoid a sour stomach this Thanksgiving

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You don’t have to sacrifice your tummy for your favorite eating day.

Thanksgiving is easily the most overindulgent holiday we experience. Gravy, taters, stuffing, oh my! But if you have a sensitive stomach, all that richness can send your insides into a tailspin.

Shape suggests a mindful eating approach:

“A recent report published in the Journal of the Academy of Nutrition and Dietetics found that paying attention to body signals—including taking a few minutes to assess hunger, making conscious food choices, and stopping when full—was just as effective for weight loss and blood-sugar regulation as a standard diabetes class.”

Mindful eating is all about staying present with your food, rather than mindlessly shoving your face full while talking to family or watching the game. While that’s a great (and effective!) method, it might not be so simple on a day that revolves around eating!

We came up with three other tips that might help you avoid a sour stomach on the big Day of Thanks.

Pick your favorite

We all have a favorite: squash, turkey, pie, perhaps? Choose what you really want or crave all year, and go with it. Keep the portions of your second favorites on the smaller side, and dig into your number one.

When you allow yourself to indulge in your favorite dish, you can still enjoy the other things without getting sick.

Eat before dinner

It sounds counter-intuitive, but don’t wait until dinner to eat. If you’re ravenous when you sit down, you’re bound to overeat, and if you have a sensitive stomach, you’re bound to feel sick.

“Don’t starve yourself during the early part of Thanksgiving Day, with the idea that you’re just ‘saving room’ for all the food, or that this will make it okay for you to overeat later,” says Live Science.

Take a quick walk after dinner

We know, the last thing you want to do after eating a huge meal is move. Give us some sweatpants and the couch, stat! But one of the best ways to prevent that tummy from souring is to walk for about 15 or 20 minutes. Grab the family dog, invite the relative you don’t see that often, and go a few blocks. It’ll be over before you know it, and your stomach will thank you. (And you might even be ready for that extra slice of pie earlier!)

We wish you and your family a wonderful Thanksgiving.

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Three light and simple Thanksgiving recipes

Image result for glamorous thanksgiving foodIt’s our favorite time of year for food – autumn! Thanksgiving is just around the corner, which can very easily lead to an overindulgence and a sour stomach.

But with a few substitutions, you can have a slightly lighter holiday, potentially fewer tummy troubles, and more room for pie.

Sassy Holiday Wine Spritzer

Cocktails are a fun addition to Thanksgiving Day festivities. Fall is a great time to experiment with warmer flavors, such as cinnamon, maple syrup, and even pumpkin puree!

But alcohol has a lot of calories and it can be easy to overdo it. A wine spritzer lets you cut some of that excess and still have a fun fizzy drink to sip on.

Ingredients

  • 1cup ice cube
  • 6 – 8 ounces of your favorite blush wine
  • a maraschino cherry and juice
  • 6 -8 ounces carbonated lemon-lime beverage

Experiment with different fruits and juices. See how the pros do it.

Lightened Up Cranberry Sauce

Canned cranberry sauce has a lot of extra sugar and corn syrup added. Fresh is so much better! In this simple recipe, you substitute applesauce and honey for the traditional sugars.

  • 2 bags of fresh cranberries
  • ¾ cup pineapple juice or orange juice
  • ½ cup of applesauce (no sugar added)
  • ½ cup of water
  • juice and zest of one orange
  • 3-4 Tablespoons of honey or to taste (optional)

Find the complete (and simple!) instructions here.

Simple and Satisfying Squash Soup

This super yummy and seasonally inspired recipe comes together pretty quickly for a great first course. Or you can make this the next day with the squash you have leftover. Try this with sweet potatoes for a great digestive aide.

  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and pepper

Garnish with some fresh parsley, toasted pumpkin seeds, or a dollop of Greek yogurt. Get the full list of instructions here.

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Three cozy fall recipes that are good for your gut

Image result for fall foodFall is a wonderful time of year for food. Apples, pumpkins, squash – and the better news is that
all of these are great for your digestive health. In honor of the cooler weather calling for slippers and the couch, we found three great recipes that will make you feel indulgent without throwing off your tummy.

Baked Pumpkin Pie Oatmeal

This oatmeal removes the effort of the stove top and the mess of the microwave. You mix the ingredients together and throw it in a warm oven, and in less than an hour, you’ve got a seasonal treat. Plus, the pumpkin, banana and oats are great for digestion.

You can top with walnuts, toasted pumpkin seeds or flaked coconut for a little extra crunch.

Ingredients:

  • 3 cups old fashioned oatmeal
  • 1 15 oz. can pumpkin puree
  • 1 tsp. pumpkin spice
  • 1 tsp. cinnamon
  • ¼ cup egg whites (around 2 large eggs)
  • 1 mashed ripe banana
  • ½ cup Truvia
  • 2 tsp vanilla
  • 1 scoop of whey protein powder unsweetened
  • 1 cup almond milk

Apple, Bacon, Butternut Squash Hash

Just a handful of ingredients come together for this warm and satisfying one-pot meal. The fussiest part of the recipe is preparing the squash, but most grocery stores sell pre-cut squash if you don’t want the mess. You can also substitute turkey bacon, chicken sausage, or your favorite autumn protein to make this meal even healthier without losing the hardiness.

Warm up these leftovers and crack an egg in it for a quick and delicious breakfast on a cold day.

 

Ingredients:

  • About 2 cups peeled and diced butternut squash (fresh not frozen)
  • 1 cup diced tart apples (about 1 large apple)
  • 4-5 strips Bacon
  • 1/4 cup or more chopped green onions
  • 1/2 tsp coarse ground salt (or to taste)
  • fresh cracked pepper to taste

Autumn Fruit Salad with Maple Dressing

This salad is y-u-m-m-y! You can vary the fruit based on what you have in the house, what’s in season, or what looks good at the store. The dressing looks like a lot of ingredients, but they’re fairly simple, with some staples from your spice cabinet and fresh lemon juice to punch it up. You can top it with your favorite chopped nuts for added crunch at the end.

Ingredients:

  • 2 medium Bartlett pears (or other ripe but firm pears), diced
  • 2 medium apples (a fresh, crisp variety like honeycrisp, cripps, or pink lady is best), diced
  • 1 cup red grapes, halved

For the dressing:

  • 1/3 cup Greek yogurt
  • 2 teaspoons freshly grated lemon zest (from 1 medium lemon)
  • 1 tablespoon fresh lemon juice (from the zested lemon)
  • 2 tablespoons pure maple syrup (can substitute honey)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoons ground nutmeg
  • 1/3 cup pecans, chopped
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Four simple swaps to eat healthier

Healthy choices can be as simple as a few food swaps.

Eating healthy doesn’t mean giving up your favorite things.

Eating healthy is really good for your gut. In fact, it’s good for just about every part of your body. But you know what else it is? Difficult. It can be much easier to eat crappy food since it’s so convenient. And life can be too busy to make healthy choices all the time.

But eating healthy doesn’t have to be super complicated. We came up with a few simple swaps you can make to have a healthier day without much effort.

Herbs > Salt

Salt can make you dehydrated, which can take its toll on your digestion. And while a bit of salt can be good, generally, you want to limit your salt intake.

But you can still add plenty of flavor to your food. Spices and fresh or dried herbs are a great way to add some kick and freshness to your meal without the negative effects of salt. Try a sprinkle of dried oregano on Italian food, some fresh cilantro on taco night, or a teaspoon of garlic powder and black pepper to your veggies.

Whole Grains > White Bread

Simple carbohydrates can clump up your tummy. But rather than give up bread and pasta, make the switch to whole grains. You want to look for ingredients that actually have the word “whole” in them so you know you’re getting the real thing.

Summer can be hard with cooking out and barbecues. Bring whole wheat English muffins to replace your hamburger bun and you’ll save calories and get more fiber. (For even more of a nutritional boost, choose a black bean or turkey burger instead of beef.)

Dark Leafy Greens > Iceberg Lettuce

Salads are a great way to get lots of veggies. And, even eating your salad last can help move your food through your system. But the type you eat is also important. Iceberg lettuce is really low in nutritional value, but the switch is easy.

For a similar crunch and texture, try swapping for romaine. It’s full of Vitamin A and has more fiber than iceberg. And it’s even more flavorful. We promise you won’t notice the difference!

If you want to try something even more interesting, use shredded cabbage or kale, or even some baby spinach. All of these are much more nutritious and better for digestion than iceberg.

Vinaigrette > Bottled Salad Dressing

And while we’re talking about salads, another easy swap is that bottled dressing. Most varieties have MSG, sugar and other preservatives that aren’t so good for you. But a simple vinaigrette is easier to make than you might think.

Try fresh lemon juice, Dijon mustard, salt, pepper and olive oil. Put them all in a mason jar and shake it up. You’ve got a super tasty dressing that’s light, versatile and lasts for quite a while.

To change it up, you can add fresh garlic, red pepper flakes, or some red wine vinegar. Get even more ideas for different and interesting vinaigrettes.

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Our favorite recipes that are good for your gut

Yummy recipes can also be good for your digestion.

Food that’s good for your gut can be tasty and fulfilling.

We’ve discovered a lot of great recipes over the years. But our favorites have always been the easiest to make with the simplest ingredients that are good for your gut. We went back into our recipe archives to find the best from our collection for the summer.

Roasted Butternut Squash Soup

Roast squash, apples and onions until they’re sweet and tender. Then mix them with chicken stock and curry and blend to get a smooth and chunky, super healthy soup.

This calls for a food mill, but a food processor or blender works just the same. It also calls for homemade chicken stock, but the canned or boxed stuff works just as well.

For the toppings, you can use scallions, cashews, flaked coconut and even diced banana. All of these bump up the nutritional value and the flavor.

Here are the ingredients.

For the Soup:
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock
1/2 teaspoon curry powder

For the Condiments:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

Bok Choy with Ginger and Garlic

This stir fry is really versatile, so you can use any type of sturdy, leafy green. Kale and chard hold up well when sauteed, and spinach would wilt nicely as well.

Here are the ingredients.

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Roasted Broccoli

This cruciferous veggie has a pungent smell but even more potent digestive benefits. The high fiber and vitamin C content also works as an immune system helper.

Try Ina Garten’s famous parmesan-roasted broccoli for a wonderful cold-weather dish.

Here are the ingredients.

  • 4-5 pounds of broccoli (about 8 cups of florets)
  • 4 garlic cloves, peeled and thinly sliced
  • 3 Tbsp of pine nuts, toasted
  • ⅓ cup of parmesan cheese
  • 2 Tbsp chopped basil (about 12 leaves)
  • 2 tsp grated lemon zest
  • 2 Tbsp lemon juice
  • Olive oil, salt, pepper

Prosciutto-Wrapped Pork with Sweet Potatoes and Pears

You can put pears in just about anything, from sweet treats to savory appetizers. We liked this recipe for prosciutto-wrapped pork with sweet potatoes and pears from Real Simple. You get a double dose of digestive help from the sweet potatoes, and this is a complete meal in one pan.

Here are the ingredients.

  • 2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into wedges
  • 2 firm red Bartlett pears, cut into wedges
  • 2 Tbsp olive oil
  • 8 sprigs fresh thyme
  • 1 piece pork tenderloin (1 1/4 pounds)
  • 1/4 pound thinly sliced prosciutto
  • 1 Tbsp honey
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Yummy summer foods great for digestion

Summertime foods are super fresh.

Summer is a great time to load up on fresh produce.

Summer is a great time of year for fresh fruits and vegetables. And the best part is that so many of them are good for your gut. We compiled a list of our favorite summer foods with some quick and easy ways to prepare them.

Blueberries

A friend of the tummy, blueberries are loaded with antioxidants and fiber. They aid digestion, keep cholesterol down, and can lower your risk for heart disease. They’re also terrific on their own as a healthy dessert or afternoon snacks.

Here are some ideas to get blueberries on your table this summer.

  • Add some berries to just about any dish, like pasta or potato salad for a sweet and salty combo.
  • When you’re grilling out, mix blueberries with diced peaches or mangos to top your chicken or fish.

Zucchini

Hi in water content and fiber, this delightful green or yellow treat is also very versatile. Since the flavor is mild, these will absorb just about anything you put them with.

Try these out for zucchini goodness.

  • Make zucchini pasta and pair it with turkey meat sauce or grilled chicken. Better yet, throw some blueberries into the mix!
  • Slice them up with onions and saute them in a bit of olive oil. Add salt and pepper, and any flavors you like: lemon, garlic, crushed red pepper, basil.

Watermelon

Perhaps the quintessential summertime fruit, this tasty delight is high in water content and loaded with health benefits. Plus, it’s delicious!

And now, a few watermelon-inspired ideas.

  • Cube your melon and add chunks of fresh feta with mint or basil. The salty feta and sweet watermelon are a delicious duo.
  • Blend some chunks of watermelon and pour them into ice cube trays. Then drop them in your water or treat them like a popsicle.
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Gut check: How’s your tummy?

Your tummy your health.

When you take steps toward a healthier lifestyle, your tummy will benefit.

Now that 2016 is off to a start, we wanted to check in on your digestive health. When you make a resolution to get healthy – drink more water, exercise more, eat better – that will definitely help any tummy troubles you might have.

Dairy Days

Dairy can be a culprit when you have stomach problems. More than half of adults deal with some degree of lactose intolerance. If you’re phasing out the dairy, both your waist line and your digestion will benefit.

Last year, we talked to Dr. Abadir about dairy and digestion. “Lactose,” says Dr. Abadir, “unlike other sugars like glucose, cannot be absorbed by our intestines in its original form.” Which can lead to all sorts of problems like gas, bloating and diarrhea. Cutting out dairy and finding your calcium from plant-based sources like broccoli, almonds and oranges, can lead to better digestion and possibly a few fewer pounds!

The Right Stuff

You really are what you eat. Getting the right nutrients through lots of plant-based sources of a variety of colors is so important. When we looked around for some recipes that ease digestion, we found some really common stuff like pears and salad can make a difference. Then we went on a hunt for some easy recipes that can help your tummy and came up with beans, blueberries and sweet potatoes. These foods don’t have to be complicated or made precisely like the recipes says. We give tips for each!

Then, there’s our favorite digestive food superstar, ginger. This knobby root has been used to ease stomach issues for centuries, and it’s especially great for folks who avoid medications or supplements. It’s versatile enough to put in soup, stir fry and dressing.

Screening Saves

Beyond doing your best to eat well and exercise, getting screened is the most important thing you can do. March is Colon Cancer Awareness each year, when the Colon Cancer Alliance pushes for people to get screened.

Colon cancer is common in both men and women, especially when you have family history. If you’re over 40, shoot for 2016 as your time for a screening.

Tell Me More

Do you have a tip or a trick that you do you do that really helps your digestion? Share it with us! We’d love to hear what really works for you.

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Three hearty soups for a cool fall night

Hearty stews are a great way to get extra veggies in your diet during the cool fall months.

Fall is the favorite time of year for hearty stews. But that doesn’t mean they have to be unhealthy.

Autumn is upon us once again. The cool air has slowly taken over, the foliage has begun its descent into hibernation. As for us? We’re ready to eat!

Fall is a great time to make hot, hearty stews with seasonal vegetables that can be healthy, comforting and decadent all at the same time. We’ve found three that are satisfying and simple so you can spend more time cuddled up and eating!

Lentil Soup

Giada De Laurentiis of Food Network fame gives us this simple soup that’s loaded with veggies. It also calls for lentils, which are great for your digestive tract.

There are a few steps in the process, each one easier than the next. You saute carrots, celery and onions, then add tomatoes and broth, boil the lentils and at the very end, add some pasta.

With a recipe like this, you can add any veggies you have. Zucchini and squash would make it a fall favorite. And if there’s something you don’t have, just leave it out.

Here are the ingredients.

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Get the directions here.

Roasted Butternut Squash Soup

Another Food Network star, Ina Garten, brings us this filling and healthy autumn soup. Just a handful of ingredients come together quickly, and a variety of toppings makes it easy to fit any tastes.

You roast squash, apples and onions until they’re sweet and tender. Then you mix them with chicken stock and curry and blend to get a smooth and chunky, super healthy soup.

Ina says to use a food mill, but a food processor or blender works just the same. This recipe calls for homemade chicken stock, but the canned or boxed stuff works just as well.

For the toppings, Ina suggests scallions, cashews, flaked coconut and even diced banana. All of these bump up the nutritional value and the flavor.

Here are the ingredients.

For the Soup:
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock
1/2 teaspoon curry powder

For the Condiments:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

Get the directions here.

Creamy Black-Eyed Pea Soup

This simple and tummy-friendly soup comes together in a snap. You make the whole thing in one dish, which is always a plus, and you can adjust the spices based on your mood.

The recipe calls for sour cream, but if you’re avoiding dairy, full-fat coconut milk or even Greek yogurt would be a good substitute.

One warning, this recipe serves two people. If you have a family to feed, you can easily double or triple the recipe. The black eyed peas come in a can, so there would be little extra work or cost.

Here are the ingredients.

Olive oil
1 teaspoon cumin
Red pepper flakes (optional)
4 cloves garlic, minced or mashed
1 tablespoon tomato paste
1 tablespoon chopped fresh thyme
1 can black-eyed peas, rinsed and drained
1 cup water
1/4 cup sour cream
Salt and pepper, to taste

Get the directions here.

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