Sweet Potatoe and Squash Hash & Egg

VEGGIES for breakfast ?!  YES!

I’m on a mission to steer away from regular boring breakfasts (think toast, cereal, etc.) and start including veggies in my morning EVERY. SINGLE. DAY.  Yes, it’s my personal challenge 🙂  So besides throwing spinach into my morning smoothie I love this breakfast because it’s hearty and satisfying especially when Fall is just around the corner.

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You can prep the veggies the day before and store them in the fridge for a few days.  Peel and chop butternut squash and sweet potatoe (you can leave a bit of skin on or all of it if that suits you) into cubes along with some chopped onion.  Toss in a bowl with Grapeseed Oil to coat, and sprinkle with smoked paprika.  Lay on a parchment lined baking sheet and roast at 350 degrees until fork tender (about 30 min.).  Remove and cool and store in the fridge.  In the morning re-heat and fry up a quick egg to throw on top!  Hec …you could even do it on a work day!

Spiced Butternut Squash & Apple Soup

Local butternut squash and a day of apple picking inspired me to combine the two in this delicious soup. (That and the fact that as soon as Fall arrives I have the urge to make soup; it’s just so warm and comforting).

There are a variety of spices you can add to this soup depending on your tastes, but for this one I chose cinnamon and nutmeg.  Mainly because I know my kids like those ones, but I also think they just compliment the squash and apples well.

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Ingredients:

1 Tbsp Butter

1/2 Medium Red Onion chopped (you can use white also)

1 Butternut Squash peeled and chopped into small cubes

4 Gala Apples peeled and chopped in similar sized pieces as squash

1/2 Tsp Sea Salt

1 Tsp Cinnamon

Pinch of Nutmeg

2 Cups low sodium chicken or vegetable stock (homemade would be awesome!)

To Make:

Heat a large saucepan over medium heat and melt the butter.  Add the chopped onion and cook stirring occasionally until it softens.  Add the chopped squash and cook until soft (about 10 minutes).  Add the apples, salt, cinnamon, nutmeg and stock.  Then add water just until the mixture is covered.  Bring to a boil and then reduce the heat and let simmer stirring occasionally until the squash and apples are soft (about 25-30 minutes).

Puree the mixture in a food processor blending until smooth and creamy.  At this point you can add more water a little at a time for desired consistency.

Serve in bowls topped with thin apple slices.

*Bonus – freezable! (you may have to add water again to adjust consistency after it is warmed)

Cinnamon Roasted Veggies

As I mentioned in my last post I have really been trying to stock up my freezer with nutritious homemade foods that I can grab and thaw quickly for my one year old.  These roasted veggies keep dwindling in my freezer and I find myself making them over and over again.  Fortunately my little one plows through these and just loves them.  If your baby isn’t so much of a veggie fan, the cinnamon in these may just do the trick.  So simple, but so rewarding for baby and stress-free for Mama because they are ready to go straight from the freezer!

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Ingredients:

Sweet Potatoe

Turnip

Carrot

Butternut Squash

Olive or Grapeseed Oil

Cinnamon

I’m not going to put amounts for this recipe because it really just depends on how much you want to make.  I just use equal amounts of each vegetable  cut into cubes roughly the same size.  Put your veggies in a casserole dish, drizzle with oil just to coat them, sprinkle with cinnamon, cover with a lid and bake at 350 degrees.  Gently stir veggies periodically  throughout cooking time.  Remove veggies from oven when tender (poke with a fork to test).  If you’re going to be freezing them you want them to hold up in the freezer and not end up like mashed potatoes so don’t let them get too soft.  Although I’m sure your baby would still eat them!

Once removed from oven, remove the lid and allow to cool.  Spoon into small ziploc bags or freezer safe containers, each 1 serving size and store in the freezer.

When you’re ready to use them, you can either take the veggies out of the bag and defrost in the microwave in a bowl or if you have more time you can sit the ziploc bag with veggies in it in cold water in the sink to defrost, then heat them up.

I like to serve these with some cut up whole grain pita, and maybe some cubed cheese.

Here’s to spending a little time to save time in the long run!

May you enjoy your coffee today while it’s still hot   😉

 

Chipotle Butternut Squash & Black Bean Wraps

This is another very versatile recipe.  It works for the whole family, and with some slight adjustments it’s perfect for kids and even as a great finger food for babies just starting out!

I will start with the general recipe, and down below I will give you some tips for changing it up for the little ones.

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Ingredients:

3 cups Small cubed butternut squash

1/3 Tsp Chipotle Seasoning

1 Tbsp Avocado oil (or other high heat oil)

1/2 cup Chopped Red Onion

1/2 cup Black Beans

Juice from 1/2 lime

1 Tsp honey

Whole Grain Wraps

Goat Cheese

To Make:

Preheat oven to 400 degrees.  Mix the first 4 ingredients in a bowl to combine.  Line a baking sheet with parchment paper and spread the mixture out evenly.  Roast for 30 minutes. (Ovens may vary so cook until soft when poked with a fork).

Remove from oven and add the mixture back to the same bowl and mix in the black beans, lime juice and honey.  Scoop out desired amount onto 1/3 of your whole grain wrap, sprinkle with goat cheese, fold the ends in and roll it up!  Cut in half and enjoy!

For the little ones…..

I like to make a simple batch for my little ones with only the squash and black beans.  When you’re making this recipe, chop up an extra batch of the squash, drizzle with oil and roast at the same time on a separate baking sheet.

Mix the squash with some of the leftover beans from the can and make a wrap for your toddler or child in the same way (as you can see from the picture my toddler enjoys these!)

Or use the plain squash and bean combo for a finger food for your baby.

*Tip – make a large batch of this and store it in the fridge for a few days.  It’s perfect for a quick lunch for Mama!  Pull it out, throw some on a wrap and done! 

Mama like.