I’m not gonna lie, this year was a doozy.
There were a lot of ups and downs, but I got through it. It wasn’t easy, but it was good.
I am happy, I am healthy, and I can honestly say that I am welcoming the new year with a spirit of excitement and anticipation. I know there are a lot of good things ahead.
I don’t really do New Year’s resolutions, they just aren’t my thing. However, I view the new year as an opportunity to reflect and to refocus. It’s a time to be thankful, and a time to move forward.
And, as silly as it might sound, it’s a time to get back to eating healthy, to eating the food that makes me feel good. (While I love all the treats and goodies that come with the holidays, they make me feel downright miserable!) It’s time to eat more fruits and vegetables. And it’s time to eat less grains, sugar, and processed foods.
I am ready for the new year, and whatever changes it may bring.
I’m ready to start things off on the right foot.
All that to say, here’s to a happy and healthy 2013.
{The following is a list of recipes that I’ve been inspired by recently.}
Butternut Squash with Farro and Honey Harissa Dressing from Happy Yolks
Garlicky Kale with Bacon and a Poached Egg from Pearl & Pine
Scallops with Carrot Cream and Marjoram from Food Republic
Braised Coconut Spinach with Chickpeas and Lemon (over a Sweet Potato) from The Kitchn
Raw Kale, Cabbage, and Carrot Salad with Maple Vinaigrette from Gourmande in the Kitchen
Vegan Pho from Green Tea Broth from The Cozy Herbivore
Wintery Spring Rolls from 101 Cookbooks
{And here are a few of my own recipes that are healthy and seasonal.}
Pumpkin and Kale Salad with Tahini Dressing
Quinoa Stuffed Poblano Peppers with Roasted Red Pepper Cream
Potato and Kale Soup with Tomatoes and Rosemary
Roasted Carrot Tacos with Carrot Green Chimichurri
Roasted Broccoli with Honey, Sriracha, and Soy Sauce
Chickpea Pancakes with Shaved Brussels Sprout Salad
{And here is a brand new recipe for a spicy butternut squash soup!}
HAPPY NEW YEAR!
Ingredients
- 1 small butternut squash, peeled and cut into 1″ cubes
- 6-7 cups vegetable (or chicken) stock
- 1 can coconut milk
- 2 cloves of garlic, peeled & minced
- 1 small yellow or white onion, peeled & diced
- 1 stalk of lemongrass (or 1 tablespoon frozen lemongrass, which can be found in most Asian grocery stores)
- 2 teaspoons fresh squeezed lime juice, plus 2 large strips of lime zest
- 2 teaspoons fish sauce (omit if vegetarian)
- 1 tablespoon Thai red curry paste
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Salt & pepper, to taste
- Coconut or olive oil
- Optional garnishes:
- Cilantro
- Sriracha hot sauce
Instructions
- In a large pot or Dutch oven, heat oil (coconut or olive oil) over medium heat. Add in the minced onion and cook for 2-3 minutes. Add in the garlic and cook for 2 minutes more. Add in the curry paste, coriander and cumin, and stir to coat.
- Next, add in the squash cubes, stock, coconut milk, lemongrass, fish sauce, and lime juice and zest. Bring the mixture to a boil, then reduce the heat to medium-low. Allow the soup to simmer for 30 minutes (or more), until the squash is cooked through and tender. Remove lime zest strips and lemon grass stalk.
- Using an immersion blender, puree the soup until it reaches a smooth consistency. Taste, and adjust seasonings as necessary. (If you feel the soup is too thick, feel free to add in more stock or a bit of water to thin it out.)
- Ladle soup into bowls and garnish with Sriracha and fresh cilantro.
Happy happy New Year my friend! May 2013 be your best year yet!
Thank you, Toni! Happy new year to you as well, friend. I hope this year is particularly lovely.
This recipe is great. But I wanted to know if there is any substitute that can be used instead of fish sauce. This is so because I cant stand the smell of fish and I don’t eat it at all.
Hi Gabriella!Thanks for the kind words. The fish sauces adds a very salty element to the dish, so I think that you could substitute soy sauce. Or, just salt!