Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Smoothies, Smoothies Bowls, Shakes, Juices & Detoxed Water

3 Holiday Smoothies

By WhatsUpMoms

 

PEPPERMINT SMOOTHIE
– 1 cup almond milk
– 1 tablespoon hemp seeds
– 2 frozen bananas
– 1 tsp spirulina powder
– 1/2 cup packed spinach
– 15-20 mint leaves
– sprinkle of cacao nibs

GINGERBREAD SMOOTHIE
– 1 cup cashew milk
– 12 soaked cashews
– 1/4 cup greek yogurt
– 1 tsp maple syrup
– 1/2 tsp fresh frozen ginger
– 2 frozen bananas
– 1/4 tsp nutmeg
– 1/4 tsp cinnamon
– 2 frozen bananas

CRANBERRY SMOOTHIE
– 1 cup unsweetened coconut milk
– 1/3 cup frozen cranberries
– 1/2 frozen banana
– 1 tsp goji berry powder
– 1 mejdool dates, pitted
– 1 tsp coconut sugar

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

MEG | Roasted Butternut Squash Soup Recipe

By  WhatsUpMoms

 

INGREDIENTS:
– 1 butternut squash about 2 1/2 lbs (see directions below)
– 3 apples peeled and cut up
– 1 T butter
– onion chopped
– carrot chopped
– celery, chopped
– 2 tsp fresh thyme
– 1T fresh sage, slivered
– 5 cups chicken stock (about)

DIRECTIONS:
1) Preheat oven to 350. If using cubed squash, toss with olive oil and salt and pepper. Roast for about 30 minutes until squash is semi-soft. If using whole squash, cut in half lengthwise, and scoop seeds out (leave skin on). Place squash on rimmed baking pan. Put on oven rack and pour 2 c water around. Bake 45 min. Scoop out flesh when cool.

2) Melt butter and cook onion, carrot and celery and apples until soft.

3) Add chicken stock, squash, thyme and herbs. Cook about 20 minutes at a simmer

4) Puree using a stick blender or traditional blender. Add salt and pepper. May need a lot of salt.

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes

MEG | EASY BROCCOLI SOUP for KIDS

By WhatsUpMoms

 

Ingredients
– olive oil
– 1 onion, chopped
– 1 big potato, peeled and chopped
– 2-3 lbs broccoli chopped into big pieces (or 3 12oz bags of broccoli florets!)
– 32 oz chicken broth, low sodium preferred
– water
– salt and pepper
– parmesan cheese (optional for topping)

Directions
1. Heat some olive oil in a pan. When it’s hot, add onion and salt and pepper. Cook until soft and translucent, about 8 minutes.

2. Add potato, broccoli and chicken broth. Then fill with enough water so it comes to 2 inches below level of broccoli (should be about 2 cups). Cover pan and simmer (cook on low) for about 15 minutes. You want the broccoli to still be green (otherwise it’s bitter) but you want it to be soft to the bite.

3. Use an immersion blender to puree the soup until it’s smooth. You can use a tradition blender (fill it halfway with soup, remove the center from the blender cap, cover with towel and blend in batches. Taste and add some salt and pepper (s&p) if needed. Top with parmesan cheese if you like.