time to get jiggy with it. purge the refrigerator of all remnants of Christmas past. bye bye Terrys chocolate oranges, toodles fruit cake, hasta la vista mince meat pie, see ya later boxes of crackers, ciao ciao to all evil non whole food items in my cupboard.
nope, I won’t miss you guys at all. it is time. good riddance. I have literally put myself into a food coma. sloth like, sleepy, need another nap sistah kind of state. my quest here is to feed my herd aka my family much better. I do actually like to cook but in the past couple years things have gotten busier. it is easy to let things slide. before kids I was actually a food snob. sadly I slid down the slippery slope and have actually been known to use a can of Campbells Mushroom soup as gravy for pork chops. horror!! no more I say. don’t be like me. don’t do it!
my husband quit eating wheat two months ago and dropped 15 pounds. that is amazing. he looks ten years younger. just a simple change like that makes a big difference. so whole foods it is for us. simple. in season. local. no bags of cookies. I will bake those. no processed foods. they are bad for you. check the label. if you can’t pronounce it, don’t eat it. really, don’t.
here’s a recipe I am going to make for dinner. Maybe you will too!
Butternut Squash and Pear Soup.
- 2 tablespoons butter (30 ml)
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 1 leek, white part only, chopped
- 1 large butternut squash, chopped
- 1 bartlett pear
- 6 cups chicken stock (1.5 L)
- 2 bay leaves
- 1/4 teaspoon nutmeg (2 ml)
- Coarse salt and freshly cracked black pepper
- Extra virgin olive oil, for drizzling
- 1/2 cup toasted pine nuts, for garnish (125 ml)
- Heat the butter in a soup pot. Add onion, celery, carrot and leek and sauté until they begin to caramelize. Add the squash, pear, stock, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer. Simmer until squash and pear are tender. Puree the soup in a food processor or blender until smooth and then return to pot to reheat. Pour the soup into bowls. Sprinkle with pine nuts and drizzle with extra virgin olive oil.