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February 2017 - Healthy Living Blog

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mushroom-butternut-squash-soup-with-bacon

Mushroom & Butternut Squash Soup with Bacon

Mushroom Butternut Squash Soup with Bacon | Healthy Soup | Gluten

It was a no-brainer to make a warm comforting soup on this arctic, winter day. And even better that it’s a comfort-food AND it’s healthy!

Trav and I went to Costco this week and we got a ginormous thing of mushrooms and so began my inspiration for this healthy recipe. We LOVE mushrooms so we loaded up this soup with plenty of them. You only need about 16 oz, but we used almost the entire container, which was 24 oz!

This soup recipe is:

-Full of veggies

-Low calorie

-Flavorful

-Comforting

-Can be made vegetarian and vegan by eliminating the bacon / milk

*Note: sometimes I post links to products for which I get a small commission if you purchase through me, at no extra cost to you. Sometimes I share a product just because I really love it and want others to enjoy it too. Either way, I only promote products I have tried and truly value. Thank you for your support!

Mushroom Soup with Bacon and Butternut Squash. Great healthy winter recipe!Consider using bone broth in place of regular broth to add some extra protein and health benefits. For similar benefits I sometimes add collagen powder. It’s flavorless and odorless so I can sneak it into soups, coffee, tea etc. This is the collagen powder I use –> Where to get collagen powder

Mushroom & Butternut Squash Soup with Bacon
 
Recipe type: Soup
Serves: 4-6
Ingredients
  • 16 oz baby bella mushrooms, chopped
  • 6 strips nitrate-free bacon
  • 1 cup chopped and washed leeks
  • 1 butternut squash
  • ½ cup chopped celery
  • 3-4 garlic cloves, minced
  • 4 cups bone broth – where to get OR vegetable broth with collagen powder
  • ½ cup milk (I used 2%)
  • S&P;
  • 1 tsp dried or fresh thyme
Instructions
  1. Preheat the oven to 375 degrees. Cut the butternut squash in half and roast for 40 minutes.
  2. Heat a large soup pot over medium/high heat. Add the bacon and fry, turning a few times until crispy. Remove the bacon and get rid of half of the bacon grease.
  3. Return to the stove and saute celery and garlic in the bacon grease
  4. Add the chopped mushrooms and continue to saute. Add ¾ of the bone broth and bring to a simmer.
  5. When the squash is done, dice into cubes and add to a separate pan with olive oil over medium/high heat.
  6. Add the leeks to the butternut squash. Add the last bit of chicken broth and simmer until squash and leeks are soft, 6-8 minutes.
  7. Use an immersion blender to puree the squash and leeks in the pan and then add to the big pot with the mushrooms and celery.
  8. Season with thyme and S&P; to taste. I can never get too much garlic so I usually add some garlic powder too 🙂
  9. Add the milk a few minutes before you’re ready to serve.
  10. Coarsely chop the bacon and add to the bowl as a topping when serving.
Nutrition Information
Serving size: 1.5 cups Calories: 144 Fat: 8 Carbohydrates: 14 Protein: 7.8

Mushroom Soup with Bacon and Butternut Squash. Great healthy winter comfort food recipe! Add bone broth for extra protein

 


2 thoughts on “Mushroom & Butternut Squash Soup with Bacon”

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coconut-thai-curry

Easy Coconut Thai Curry with Instant Pot Rice

Coconut Curry | Healthy Recipes | Weeknight Meals | Thai Curry | Instant Pot

Hello foodies!

The inspiration for this Thai curry recipe began when a friend asked me for a curry recipe and I realized I didn’t have one! I haven’t been a big curry fanatic but I don’t know why! I LOVE the Thai flavors in a coconut curry and it’s an opportunity to throw a bunch of veggies into one flavorful dish. And so begins my curry cooking journey.

Note: This post contains affiliate links. If you purchase a product through one of the links on my page, I’ll earn a small commission at no extra cost to you. I appreciate your support!

Coconut Curry | Healthy Recipes | Weeknight Meals | Thai Curry | Instant Pot

Thai Curry vs Indian Curry

After doing a little research, I feel like I have a better understanding of the difference between the two. Thai curry uses a red or green curry paste and often uses these flavors: coconut, ginger, lime, cilantro and thai basil. You decide how spicy to make it with the curry paste to coconut milk ratio and the amount of red pepper flakes you add. Indian curry uses some different flavors like: curry powder, coriander and cumin. It’s usually slow cooked over several hours so that the sauce gets thick. 

Thai curry flavors are more familiar to me, but next I’d love to get into more Indian style curry / tika masala type dishes. Stay tuned!

Chicken is my protein of choice, but feel free to swap that out with whatever you like. Some other ideas: shrimp, fish or tofu for a vegan option.
In this recipe, I use my instant pot to steam the rice. In fact, it’s so versatile it can be used for everything in the meal. The reason I don’t do that in this recipe is so that I can multi-task and cook the other ingredients while the rice is cooking in the instant pot. If you’re not familiar with an instant pot, it has multiple functions: slow cook, pressure cook, steam rice, saute and even make yogurt! It’s a serious time saver. One reason I love it because I can throw frozen chicken breasts straight into the pot and have it cooked in 15 min! It’s definitely one of the BEST purchases I’ve made for my kitchen.

Where to get an instant pot

Instant Pot | Crock Pot | Pressure Cooker | Rice Steamer |Coconut Curry | Healthy Recipes | Weeknight Meals | Thai Curry | Instant Pot

Coconut Thai Curry with Instant Pot Rice
 
Cook time
Total time
 
Cuisine: Dinner
Serves: 4
Ingredients
  • 3 medium sized organic boneless, skinless chicken breasts or protein of choice
  • 2 cups white or brown rice (get the real stuff, not instant rice!)
  • 2 cups cauliflower “rice” / cauliflower florets put through the food processor
  • 1 cup chicken broth, optional (for cooking rice)
  • 3 bell peppers (red, green, orange)
  • 1 medium white onion
  • 4 cloves fresh garlic, minced
  • 2-3 Tbsp coconut oil for cooking
  • 1 14oz can coconut milk
  • 2-3 Tbsp thai red curry paste (depending on how much spice you like) – where to get
  • 1 lime
  • 2 tsp ground ginger
  • 1 tsp ground corriander
  • 1 tsp garlic salt
  • 1 tsp curry powder
  • Fresh cilantro and basil
  • ¼ cup coarsely chopped cashews or peanuts
  • Instant Pot – where to get
Instructions
  1. Start with the rice so that you can do a little multi-tasking. For this recipe, I decided it really needed real rice vs cauli rice, but I mixed half and half to add some more veggies to it. If using an instant pot, cooking the rice takes 12-15 min. Add dry rice and cauliflower rice to the instant pot along with 2 cups liquid (I like to use half and half chicken broth and water). Put the lid on and set the valve to seal. Hit the rice button and let it do it’s magic! (When it’s done, it will automatically go to “keep warm” so you can literally leave it until you’re ready to serve).
  2. While the rice is cooking, add the chicken breast to a pan with coconut oil and a little water on medium heat. Put the top on the pan and let it cook about 10 min before turning (I used pretty thick chicken breasts).
  3. Chop the peppers and onions into strips the long way. Heat another pan with coconut oil over medium high heat. Add minced garlic and peppers and onions and saute for about 8 min.
  4. When the chicken is done, shred it with 2 forks and add to the pan with veggies. Season with dry seasonings.
  5. In a bowl, whisk together the coconut milk, juice of ½ lime, and thai curry paste. Add to the pan with veggies and chicken. Let it simmer for 5 min or so.
  6. Serve veggie/chicken mixture over rice with plenty of sauce and garnish with cilantro, basil, crushed nuts and lime. Enjoy!

Coconut Thai Curry made with Instant Pot Rice. Easy weeknight meal.

 


4 thoughts on “Easy Coconut Thai Curry with Instant Pot Rice”

  1. Oh my goodness, this looks so good! I am sad to say that we bought an IP at Christmas and it’s still in the box! This recipe might force me to pull it out and give it a whirl!

  2. Thanks for sharing! I’m currently doing the Whole30 program, so with the cauliflower rice I can eat this! It’s fun finding new recipes to try.

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vegetarian-stuffed-mushrooms

Vegetarian Stuffed Mushrooms with Cauliflower, Couscous and Greens

Vegetarian stuffed mushrooms with cauliflower, swiss chard and couscous. Meal or appetizer!

I am a big fan of recipes using something that can be stuffed. It opens up room for creativity and it’s pretty tasty too! I love stuffed mushrooms because it uses a vegetable as the base rather than carbs, making it a healthier option.

Some reasons why I came up with this stuffed mushrooms recipe:

-I love mushrooms

-Vegetarian

-Low carb

-Savory

-It looks fancy (great for parties)

-Can be an appetizer or meal

Stuffed mushrooms with cauliflower, couscous, swiss chard. Great for meal or appetizer. Stuffed mushrooms with cauliflower, couscous and swiss chard. Great meal or appetizer!Stuffed mushrooms with cauliflower, couscous and swiss chard. Great meal or appetizer!You can use either larger portobello mushrooms or small to medium sized depending on what you’re making them for. As a meal, I prefer to use the larger ones. The smaller sizes make great appetizers.
If there’s one thing that you MUST do in this recipe, it’s use REAL parmesan cheese. Please please please don’t use the kraft, perfectly manufactured into equal length pieces, fake parmesan “cheese.” Buy real parmesan in a block and grate it at home. It makes ALL the difference. If you’re vegan, then you can eliminate the cheese all together (so sad), and in that case I would add a little more seasonings/salt to make up for the flavor parmesan adds.

4.0 from 1 reviews
Vegetarian Stuffed Mushrooms with Cauliflower, Couscous and Greens
 
Prep time
Cook time
Total time
 
Recipe type: Meal, Appetizer
Serves: 2-4
Ingredients
  • 6 large portobello mushrooms OR 12 medium sized or a combo
  • ½ head cauliflower (frozen or fresh)
  • 1-2 shallots
  • ½ cup couscous (cooked in water or vegetable broth for more flavor)
  • 3 cups greens of your choice (spinach, kale, swiss chard)
  • ½ cup parmesan cheese, grated
  • 4 cloves garlic, minced
  • Fresh rosemary
  • S & P
  • Garlic salt
Instructions
  1. Preheat the oven to 350 degrees. Cut out the stems and create a space for filling in your mushrooms. Prep a cookie sheet with sides with olive oil and brush olive oil on the mushrooms. Sprinkle garlic salt on the mushroom bottoms.
  2. Cook couscous according to the package (you’ll only need to cook ½ cup). This takes 5 min.
  3. Boil cauliflower florets in a pot until soft. Drain and puree in a food processor or blender with salt and 1-2 tbsp olive oil.
  4. Chop the shallots and greens into small pieces.
  5. Heat olive oil in a pan over medium/high heat and saute the shallots and minced garlic for a few min. Add in the greens and saute another 1-2 min, until the greens wilt.
  6. In a bowl, mix together the couscous, pureed cauliflower, and greens mixture. Season generously with salt and pepper, garlic salt and chopped fresh rosemary.
  7. Fill the mushrooms with the mixture and top with grated parmesan cheese
  8. Bake for about 12 minutes or until the cheese has melted. Top with more fresh rosemary and enjoy!

Vegetarian stuffed mushrooms with cauliflower, couscous and swiss chard. Can be a meal or appetizer!

 


bok-choy-and-mushrooms

Quick Bok Choy and Mushrooms Side Dish

Bok choy and mushrooms nourshing side dish. Bok chop has many health benefits. Make in 10 min!

Bok choy is a type of asian cabbage that doesn’t look like typical cabbage. It has multiple health benefits and it’s so tasty!! It’s currently my favorite vegetable side. Honestly, I’d kinda forgotten about it and I’ve been missing out! Best things about this recipe: yummy, easy and quick. Make this a side for one of your weeknight meals. This recipe serves 2 so double or triple for more people or left-overs.

Bok choy and mushrooms nourshing side dish. Bok chop has many health benefits. Make in 10 min!Bok choy and mushrooms nourshing side dish. Bok chop has many health benefits. Make in 10 min!Bok choy and mushrooms nourshing side dish. Bok chop has many health benefits. Make in 10 min!

Health Benefits of Bok Choy

-Low calorie and low fat

-Vitamins C, A, K and calcium

-Cancer protection

*Note: sometimes I post links to products for which I get a small commission if you purchase through me, at no extra cost to you. I only promote products I have tried and truly value. Thank you for your support!

Bok Choy and Mushrooms Side Dish
 
Prep time
Cook time
Total time
 
Recipe type: Side
Serves: 2
Ingredients
Instructions
  1. Rinse and dry the vegetables. Chop mushrooms into halves or thirds. Chop bok choy into smaller pieces.
  2. Heat sesame oil with agave or honey in a pan over medium heat. Add the mushrooms and saute for 5 minutes.
  3. Add in bok choy and saute another 3 minutes or so. Season with garlic salt.
  4. Serve warm garnished with sesame seeds.

Baby bok choy sautéed with mushrooms, toasted sesame oil and honey. 10 min veggie side dish for weeknights!

 


2 thoughts on “recent posts”

  1. Hi Bri –

    My friend Gabriella Moreno, recommended I reach out to you! We are excited to announce The Bar Method’s second location is opening in Edina on February 1st💥! We are hosting a select group of influencers/VIP’s, like you💞, to join us for an exclusive pre-opening class on Thursday, January 25th at 6:30 pm. You will be the VERY FIRST to see the new digs and experience one of our signature Express classes!

    In addition, we would love to offer you a complimentary month of classes at either of our Twin Cities studios 💁.

    I look forward to having you see the new studio! Let me know if you are able to join us on the 25th.

    The Bar Method Edina
    7509 France Avenue South
    Centennial Lakes
    Edina, MN 55435

    Kayla

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