TheHungryHungryRunner.com

Hey all!

If you liked my Crumbs in Bed website, check out TheHungryHungryRunner.com for some of the same old recipes and some NEW great recipes.

Thank you! I look forward to your visit!

-Alison

Advertisements

Butternut Squash Soup

Yep. You read that title right. I’m making butternut squash soup just as winter turns to spring on this lovely 50 degree day. Now normally I would be celebrating all things spring right now, but it occurred to me this week that I hadn’t bought one butternut squash all season long. Crazy right? So I bought one. I asked Paul how and he wanted it and he said soup, so who am I to disappoint? I suppose this will be (hopefully) a farewell dinner to winter. Yea, that makes sense.

IMG_1767

IMG_1768Chop it.

IMG_1769Roast it.

IMG_1771

IMG_1772Simmer it.

IMG_1773Puree it.

Butternut Squash Soup

For the squash:

  • 1 butternut squash, peeled and chopped into chunks
  • 1 1/2 tbl olive oil
  • 1/4 tsp dried rosemary
  • pinch of salt and pepper

For the soup:

  • 2 tbl olive oil
  • 1/2 medium onion (or one small onion); chopped
  • 2 celery stalks; chopped
  • 1 cup carrots; chopped
  • 1 garlic clove; minced
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 4 cups chicken/vegetable broth
  • 1/4 cup milk
  • 1/8 tsp cinnamon
  • salt & pepper

To Roast Squash:

Preheat oven to 400 degrees.

Place chopped butternut squash onto a tin-foil lined baking sheet. Drizzle olive oil, salt, pepper and rosemary over squash. Toss with tongs or your hands so all pieces are evenly covered.

Put in oven and toss with tongs intermittently. About every 10 minutes

Cook for 35 minutes, or until fork tender. Set aside.

For the Soup: 

Heat olive oil in soup pot or dutch oven over a medium heat.

Add onions, celery and carrots. Sauté until onions have softened; about 5 minutes.

Add garlic, rosemary and thyme. Sauté for another 2 minutes.

Add broth to deglaze the pot. Add butternut squash and bring to a boil.

Once boiling, reduce the heat and allow the soup to simmer for 40 minutes.

Puree soup with immersion blender or a regular blender.

Add cinnamon and milk to soup. Add salt & pepper as needed.

IMG_1774Eat it!

Trail Mix Protein Cookie

SPRING BREAK! Woo! The reason I’m so happy…and potentially the reason I just ate three cookies.

If you couldn’t tell already I am on my spring break from school and field placement and I am super excited about it! It’s been a very very hectic last couple of weeks and this break came at the perfect time.

I was so excited today to do all the fun things I’ve been wanting to do for weeks. And when I use the word ‘fun’ I use it lightly for all you folks out there, because what I was really doing was cleaning my apartment, running long lost errands and going grocery shopping. It’s the little things that make me smile I suppose.

Anywho, I’ve had this idea to make healthy oatmeal cookies for ages now. I had my mom send me her delicious oatmeal cookie recipe and I totally messed with it to create a healthier version. She would be appalled. But that’s okay.

So I must confess, these cookies did not spread. I assume from lack of oil/butter. That being said, although I was hesitant about their quality I was pleasantly surprised after tasting. So don’t let your eyes deceive you and give them a shot for a healthy dessert or on the go snack!

photo 2

photo 3
photo 4

Trail Mix Protein Cookie

  • 1/4 cup unseweetened applesauce
  • 3/4 cup natural peanut butter
  • 1/8 cup agave
  • 2 eggs
  • 1/2 cup water
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 cup vanilla protein powder (I used Sunwarrior Classic)
  • 3/4 cup brown rice flour
  • 2 cups quick cooking oats
  • 1/4 cups chopped peanuts
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/2 cup chocolate chips

Preheat oven to 35o degrees.

Cream together applesauce, peanut butter, agave, eggs and vanilla until smooth.

Mix in separate bowl salt, baking soda, protein powder, and brown rice flour. Gently incorporate into wet mixture.

While mixing add oats into mixture.

At this time add in whatever “extras” you’d like. I added cranberries, chocolate chips, peanuts, and raisins. Mix until everything is distributed evenly.

Roll small balls of the dough and place on ungreased baking sheet. These did not spread so don’t worry about spacing them. Give them a small squish to give them a more “cookie-like” shape.

Cook for 10-12 minutes. (Mine needed 12) Enjoy!

photo 5