Friday, November 4, 2011

Annie's Chocolate Chipper Granola Bars

As a kid, my mom always had granola bars in the house. At the age of 22 I am absolutely sick and tired of granola bars. I feel like they all taste the same. Well that all changed the other day when I tried Annie's brand Chocolate Chipper granola bars. They were absolutely unlike anything I've ever tried before. A little on the pricey side, but that is to be expected with any USDA certified organic product. They're a little hard to find in some grocery stores - I was able to find this product in the grocery section of my local Target. You get what you pay for. Definitely two thumbs up!

Tuesday, November 1, 2011

Butternut Squash Soup

It's that time of year again, the leaves are falling off the trees and it's getting cold out. On a more un-traditional note, we have already gotten about 10 inches of snow... and it's November 1st! Nonetheless, I'm not trying to rush fall along, as it is one of my favorite seasons! There's absolutely nothing better on a cold night than a warm cup of butternut squash soup... especially when its homemade AND healthy! This is my version of butternut squash soup.


- 1 Macintosh apple
- 1 White onion
- 1 Butternut squash
- 1 Clove of garlic
-3 Bullion cubes (I used chicken flavor, but if you're a vegetarian, use the vegetable kind)
- Ground cinnamon
- Ground nutmeg
-***Optional (this is not calculated into the nutrition facts): 1/2 cup of sour cream


Fill a large cooking pan with the 3 bullion cubes and suggested water amount. Place on high. Chop up the garlic clove into small bits and place into the pot. Take the butternut squash and peel the skin off with a potato peeler. Cut the squash in half and take the seeds out with a spoon. Chop the squash up into small cubes and place into the pot. Peel the apple and chop into small cubes and place into the pot. Chop up the onion (be sure to take off the skin) and place into the pot. Let this come to a boil, stirring occasionally. Let these ingredients cook until the squash is mushy and the onions are transparent (about 15-20 minutes.) Sprinkle the top with only a teeny bit of nutmeg- too much nutmeg would taste gross! Then sprinkle on top the ground cinnamon (use your discretion with how much to add.) Let the mixture cool for about an hour. Once it is room temperature, place in a blender and puree. When it has reached your preferred consistency, it is ready to serve! If you are choosing to add the sour cream, this is when you do it. Be sure to mix it in well.

Nutrition Facts for 1 Serving (This recipe should make 6 servings at 1 cup each)

Calories - 81
Carbs - 20
Fat - 0
Protein - 1
Sodium - 387
Fiber - 3