Since being married I have worked on the 21 day fix a few times, but after the first week every single time, my cycle began and I just stopped working out because of the pain, telling myself ok, let's work on the nutrition and although I have been good about this (I didn't say great), my weight came back. I look at me and say HOW can you let this happen to you? You have worked so hard and people are watching you! WHAT ARE YOU THINKING??? Do I REALLY want to be healthy? Do I REALLY want to help others? OF COURSE I DO! SO, I need to get back in the saddle and not allow ANYTHING even painful cycles to get in the way of a better me! I want to help people around me live a better, healthier, fit more fun life!
So here goes!!!
I have been creating a meal plan that my husband and I have both been working on for each week and today I am making roasted butternut squash soup!
Roasted Butternut Squash SoupIngredients
1 large butternut squash (about 5 lbs)
1 green apple, sliced and cored
1 small yellow onion, chopped
2 carrots, chopped
3 tbsp olive oil
2 tsp cinnamon
1 1/2 tsp salt
1/2 tsp cumin
1 tsp chili powder
2 tbsp ghee
3 cups chicken broth
Instructions
Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.
1 green apple, sliced and cored
1 small yellow onion, chopped
2 carrots, chopped
3 tbsp olive oil
2 tsp cinnamon
1 1/2 tsp salt
1/2 tsp cumin
1 tsp chili powder
2 tbsp ghee
3 cups chicken broth
Instructions
Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.
