roasted veggie salad

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In my ever-lasting quest for lunches that are: easy, tasty, satisfying and totally healthy last week I decided on a Roasted Vegetable Salad with hummus. I just feel like I haven’t gotten the “packing lunch” thing down. I always spend way too much time and effort and then if something is just so-so I’m dissapointed in the whole thing. I can’t bring myself to make a sandwich…although I might try next week. Oh and someone ;) always eats the leftovers so we rarely have those.  Having access to only a microwave doesn’t make it any easier either. So help. Please :)  Do you pack your lunch? What do you pack?

This lunch was actually very good, it might even qualify to repeat (despite the fact that the veggies were WAY over done and close to mush-status). It included Herb Salad mix, cucumber, peppers, hummus and the roasted veggies: brussels, asparagus, squash, red onion and zucchini.

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in my cupboard: siggi’s icelandic style skyr

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Move over Greece, you have a new contender in the yogurt department. Siggi’s is an Icelandic style skyr (strained fat free yogurt) that has the protein (16 g) and thickness of Greek yogurt that I love. While this isn’t Organic -and I prefer my dairy Organic, unless it is in the form of aged gouda in which case, I really don’t care as long as I have it ;) - the milk comes from cows that are grass-fed on family farms in New York and given no horomones.

I tried the Pomegranate & Passion Fruit which is sweetened with agave instead of sugar. I never get flavored yogurts because the amount of sugar usually drives me a little crazy. (I like to eat my sugar in this form) It was perfectly tart and had a hint of sweetness without being over the top. I will definitley be trying the other varieties. Naturally topped with Dylan’s Chia and more chia.

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acorn squash soup with crab

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I’ve only had the ingredients for some squash soup for about…oh, 2 months now and I’m finally getting to it!

Now I’m kind of regretting waiting so long – it is the quintessential Fall Soup and for very good reasons – nothing says Fall better in my opinion than squash. I know there are many versions out there that are on the sweeter side, but I wanted mine a little more savory so I skipped the apples and cinnamon and traded them for garlic and cayenne pepper. (I’m not going to lie, I did think about a little sriracha but I thought that could be an optional topping ;) ) The crab adds an extra special touch to this soup. And is so worth it.

Recipe

2 Acorn squash, baked and mashed

1 Tbsp olive oil

1 white onion, minced

4 cloves garlic, minced

4 cups broth (chicken or veggie)

1/2 cup half & half

8 oz crab

Spices: herbamare, coriander, cayenne, parsley, salt & pepper

Saute minced onion and garlic in olive oil until translucent. Add in squash, broth and spices and stir to combine. Bring to a boil, reduce heat and simmer for about 10-15 minutes. Stir in 1/2 cup half & half.

Carefully transfer the hot soup to a large bowl and puree in batches. Note to self: get a hand held immersion blender asap so this disaster doesn’t happen in your kitchen again. Ok, it wasn’t THAT bad, but it could have been easier! We also added about 1/2 of the crab to pureed mix. Stir in remaining crab, heat on low and eat! A crusty piece of bread and crisp green salad would be perfect companions to this soup!

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blackened tilapia with gorgonzola & caramelized onions

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Inspiration came from here. But a little less pricey. Halibut T-Bones are also a little hard to find in Minnesota.  And as much as I love Tilapia, it can always use a little more flavor…speaking of tilapia, I’m hoping Brian will share his tilapia and rice recipe via guest blog….???

Caramelized Onions: I usually use white, but had red so I went with it! Slice onion and saute in 1 Tbsp olive oil until golden brown. Pour 1/4 cup white balsamic vinegar and stir until all liquid has evaporated. Set aside.

Blackened Tilapia: sprinkle Joe’s (a cajun seasoning) liberally on both sides of tilapia to coat (do not be concerned with sodium ;) because it is not listed on the bottle). Heat 1 Tbsp olive oil in onion pan until very hot and cook until first side is black, flip over and heat until fish is done.

Cajun Coleslaw: With extra napa cabbage leftover from this, I searched my cupboards for some inspiration. I came across my New Orleans stash and found some sort of spicy, cajun, garlic sauce. Tossed it with the cabbage and pretended it was my intention the entire time. :) I probably wouldn’t do it again but had to improvise because I forgot a vegetable for this meal – the horror!

The taster was actually impressed with this meal I think and although the pictures don’t do it justice it turned out pretty well (hoping for a new camera for Christmas!! ;) sorry for the poor quality! ) We will be “blackening” again soon!