Chili Lime Sweet Potato Curls

Chili Lime Sweet Potato Curls | cookeatbehealthy.com

Sweet potatoes seem to be a very en vogue culinary trend right now…one which I happily embrace!  If being trendy is wrong, I don’t want to be right!  I’ve been a fan of sweet potatoes for as long as I’ve been cooking – and let’s just say that’s a VERY long time! Not just any sweet potato recipe though – only ones made with fresh sweet potatoes! You know…the ones purchased from the produce section at the grocery store, from the local farmers market, or perhaps even grown in one’s own garden!  I am wholly opposed to canned sweet potatoes – the texture and flavor cannot match fresh!  Does that make me a sweet potato snob?!?  Probably!  But, like my friend the sweet potato, I’m thick-skinned and I can take any blow back regarding my sweet potato snobbery!

Chili Lime Sweet Potato Curls | cookeatbehealthy.com

A few years ago when spiralizing vegetables first became a ‘thing’ I bought a counter top spiralizer.  It worked great on soft vegetables like zucchini, but it couldn’t handle anything as firm as a fresh sweet potato. Then one day I saw an advertisement for a spiralizing attachment that fit a Kitchen Aid Stand Mixer!  In less than 30 seconds I had purchased one (thank you Amazon Prime and 1-click ordering) and anxiously awaited its arrival!  Let me tell you…I was excited when it arrived, but my excitement level really amped up when I tried it for the first time!  I spiralized all sorts of fruits and vegetables…cucumbers, zucchini, potatoes, apples, onions, carrots, and of course sweet potatoes!  It cut through them all easily and I could finally join in on the spiralizing mania!

Cookeatbehealthy.com

Cookeatbehealthy.com

For some reason the spiralizer attachment feels like a secret agent spy-kit to me…throw back to watching Kim Possible cartoons with my daughter maybe!!! 😉

I especially like spiralizing sweet potatoes because they just naturally take longer to bake or roast, and sometimes time is of the essence when rumbling tummies are involved!  For today’s recipe I’ve seasoned the sweet potatoes with chili powder, smoky cumin, spicy cayenne, garlic, and salt.  Then I added some freshly grated lime zest and a little lime juice and roasted them in the oven for 20-25 minutes.  Once I pulled them out of the oven, I sprinkled on a little cojita cheese mixed with more lime zest and served them with a homemade chipotle ketchup dipping sauce.  Not exactly sweet potato fries, and not exactly roasted sweet potatoes, these fall into a category all their own…a category of full on flavor, texture, and aromatic goodness!  Serve them alongside a meat main course, as a vegetarian main dish, or as a brunch dish with a couple soft poached eggs and diced avocado on top!  

Homemade Chipotle Ketchup | cookeatbehealthy.com

Homemade Chipotle Ketchup is perfect for dipping Sweet Potato Curls!

Chili Lime Sweet Potato Curls | cookeatbehealthy.com

I wonder how many other ways you can envision serving these amazing sweet potato curls?!?  Leave me a comment and we’ll talk!!! 😉

Chili Lime Sweet Potato Curls
Serves 6
Spicy and zesty, these Chili Lime Sweet Potato Curls are perfect as a side, and delicious enough to be served as a vegetarian main dish!
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
307 calories
49 g
15 g
10 g
8 g
4 g
265 g
1236 g
15 g
0 g
6 g
Nutrition Facts
Serving Size
265g
Servings
6
Amount Per Serving
Calories 307
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 15mg
5%
Sodium 1236mg
52%
Total Carbohydrates 49g
16%
Dietary Fiber 8g
32%
Sugars 15g
Protein 8g
Vitamin A
566%
Vitamin C
30%
Calcium
18%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Sweet Potato Curls
  1. 2.5 pounds fresh sweet potatoes, spiralized
  2. 3 ounces cojita cheese, crumbled
  3. 2 tbsp extra virgin olive oil
  4. Zest of 1 lime, divided
  5. 1 tbsp fresh lime juice
  6. 2 tbsp chili powder
  7. 1 1/2 tsp salt
  8. 1 tsp cumin
  9. 1/2 tsp cayenne
  10. 1/2 tsp garlic powder
  11. For the Homemade Chipotle Ketchup Dipping Sauce
  12. 1 can tomato paste ~ 6 ozs.
  13. 2 chipotles in adobo
  14. 4 tbsp apple cider vinegar
  15. 1 tbsp honey
  16. 1 tsp salt
  17. 1/2 tsp cumin
For the Sweet Potato Curls
  1. Preheat oven to 400 degrees Farenheit.
  2. Combine crumbled cojita cheese with 1/2 of the lime zest and set aside.
  3. Toss spiralized sweet potatoes with olive oil, 1/2 of the lime zest, lime juice, 1 1/2 tsp salt, 1 tsp cumin, 1/2 tsp cayenne, and 1/2 tsp garlic powder until well coated.
  4. Evenly divide coated sweet potato curls on 2 baking sheets and place in oven.
  5. Bake 22-25 minutes until tender and slightly browned, rotating pans and stirring curls once halfway through baking time.
  6. Remove from oven, sprinkle with crumbled cojita cheese that has been tossed with half of the lime zest.
  7. Serve with Chipotle Ketchup Dipping Sauce.
For the Homemade Chipotle Ketchup Dipping Sauce
  1. In a food processor combine all ketchup ingredients and process until all the ingredients are well combined, and peppers are finely chopped.
  2. Check flavor and adjust seasoning, adding more salt, honey, and/or vinegar as desired.
  3. Serve with hot Sweet Potato Curls.
Notes
  1. The Chipotle Ketchup Dipping Sauce can be made ahead to let the flavors develop while resting in the fridge. It will keep for up to 10 days in the refrigerator.
  2. The Sweet Potato Curls can be served as a side dish, vegetarian main dish, or as a brunch selection when topped with poached eggs and fresh diced avocado.
beta
calories
307
fat
10g
protein
8g
carbs
49g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

Roasted Sweet Potatoes & Apples with Maple Balsamic Reduction

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

The only time we had sweet potatoes when I was growing up was for Thanksgiving, or occasionally Easter.  I guess sweet potatoes just weren’t in vogue 40 or 50 years ago like they are today.  What a shame really – because what I wouldn’t have given for something other than Candied Yams as a Thanksgiving side dish!  I’m not sure if other parts of the country ate them for the holidays like we did here in Iowa, but by the time my mom or grandma got done ‘doctoring’ up those mushy from-a-can yams I don’t they could even be counted as a vegetable anymore!  And yep – they were from a can…yuk…drained and poured into a casserole dish.  Then they were smothered in brown sugar and melted butter and baked until they were hot and bubbly.  But then – because gobs of brown sugar and butter apparently wasn’t gross enough – the last few minutes in the oven they’d get topped with marshmallows and baked until they were golden brown.  I think people like them for the precise reason I didn’t…they were sickly sweet and more like a dessert than a vegetable side dish!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

Thankfully sweet potatoes today are treated with more respect than they were in the 60’s and 70’s!  There are so many wonderful ways to enjoy the flavor and health benefits of sweet potatoes – roasting, baking, grilling, in salads and soups, fried, mashed…the sky’s the limit!  And I, for one, frequently include sweet potatoes into my meal plans -only  just the more modern versions.  I think the candied yams of yesteryear should be left off today’s Thanksgiving menus in favor of an updated, healthier, definitely more delicious version like the one that I’m sharing today!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

See…clearly sweet potatoes and apples…no disguising what you’re getting here with a bunch of sugar, butter and marshmallows!

With this dish there’s certainly no attempt to disguise the sweet potatoes- in fact – I want them to shine!  By roasting them with apples and rosemary their natural sweetness is enhanced – not smothered.  And when drizzled with the Maple Balsamic Reduction this dish becomes one of the best things I’ve ever EVER eaten!  Seriously this reduction is incredible!  It’s sweet and tangy, thick and glossy, and the perfect complement to the roasted sweet potatoes and apples!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

And just look at that perfect maple balsamic reduction!

Look how beautiful this dish is in it’s simplicity, yet it’s more than special enough to earn a spot on the Thanksgiving table – or the Tuesday night dinner table for that matter!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction | cookeatbehealthy.com

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction
Serves 8
Kick the canned yams to the curb this Thanksgiving and serve these simple, yet delicious and sophisticated, sweet potatoes instead!
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
183 calories
37 g
0 g
4 g
1 g
1 g
162 g
208 g
23 g
0 g
2 g
Nutrition Facts
Serving Size
162g
Servings
8
Amount Per Serving
Calories 183
Calories from Fat 31
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 208mg
9%
Total Carbohydrates 37g
12%
Dietary Fiber 4g
14%
Sugars 23g
Protein 1g
Vitamin A
185%
Vitamin C
8%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 or 5 large sweet potatoes, cut into bite sized pieces
  2. 2 large apples, cored and cut into bite sized pieces
  3. 1 tsp dried rosemary
  4. 1 tsp ground black pepper
  5. 1/2 tsp salt
  6. 2 tbsp extra virgin olive oil, plus a little more for coating the pan
For the reduction
  1. 1/2 cup balsamic vinegar
  2. 1/2 cup pure maple syrup
  3. 1 medium shallot, minced
  4. 3 cloves garlic, minced
  5. Pinch of rosemary, salt, and pepper
Instructions
  1. In a medium saucepan bring vinegar, syrup, shallots, garlic, and pinches of rosemary, salt, and pepper to a boil over medium high heat.
  2. Reduce to lowest heat setting and simmer until the sauce is thickened and reduced by about one half - about 40-45 minutes.
  3. Preheat oven to 425 degrees Fahrenheit
  4. While the reduction is simmering, toss sweet potato and apple pieces with 2 tbsp olive oil, 1 tsp pepper, 1/2 tsp salt, and 1 tsp rosemary.
  5. Spread evenly on a baking sheet drizzled with olive oil and roast until tender and lightly browned - about 35 minutes.
  6. Serve sweet potatoes and apples drizzled with maple balsamic reduction.
Notes
  1. I don't peel my sweet potatoes - I just scrub them and remove any spots and eyes - the skins are delicious and full of nutrients!
  2. I make the reduction the day ahead and store it in the fridge, then re-heat immediately before serving.
beta
calories
183
fat
4g
protein
1g
carbs
37g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

Green Bean Casserole CEBH Style

Green Bean Casserole | cookeatbehealthy.com

Okay you guys….as I write this it’s still summer.  The kids are back in school, but the weather is definitely summer like and Labor Day is a week away yet.  Labor Day of course brings us to the unofficial end of summer and start of Fall!  Which leads me to think about Fall holidays, and then because I always get carried away, right on to Thanksgiving and Christmas!  But, as I’m a certified(able) pre-planner, I feel like now’s the time to start testing recipes and planning ahead for the holidays.  In fact, my daughter calls me a con-crastinator because I’m the polar opposite of a procrastinator!  😉  We’re only looking at 8 1/2 weeks until Thanksgiving, which means just over 12 until Christmas.  Do you know how quickly that time will FLY by?  

Green Bean Casserole | cookeatbehealthy.com

This year the holidays will be different for us for many reasons, not the least of which is that I’ve adopted the CEBH lifestyle, so many of our more decadent holiday dishes and treats will either be eliminated or I will need to re-vamp them.  For many of us Thanksgiving just wouldn’t be Thanksgiving without a traditional Green Bean Casserole.  However, that traditional casserole is loaded with processed foods, fat, and artificial ingredients in the form of canned cream of mushroom soup and crispy fried onions.

Green Bean Casserole | cookeatbehealthy.com

I’ve tried to make a somewhat healthier version of Green Bean Casserole in the past, but I’ve never really nailed it until now.  And the reason this version is so good is thanks to our secret weapon – cashew cream…so this recipe becomes #6 in our CEBH Cashew Cream recipe series!  The creaminess of the cashew cream mimics the consistency of the cream of mushroom soup perfectly!  Once I’d managed to find a substitution for the soup the next hurdle was those yummy, crunchy, salty, crispy, fried onions!  I knew it would be a challenge to duplicate the exact crunch, but I feel like I’ve come really close!  By shaving a couple shallots super thin, quickly sautéing them until crispy, and combining them with pan toasted panko, I’ve managed to match the flavor and crunch of the canned onions!

Green Bean Casserole | cookeatbehealthy.com

 

As a matter of course, I’d obviously prefer to use fresh green beans, but the beans at the store were pathetic and there were none at the farmers market, so I opted for frozen.  This is a perfectly wonderful option for when fresh vegetables are not readily available – think Iowa from about October through April!  I just really implore you not to use canned green beans for this dish if you can avoid it.  The texture and color tends to put me off, plus they’re a little squeaky when I chew them and that grosses me out!  But as with all my recipes, use what you have access to and what your family likes. Better canned beans than no beans I always say…actually I don’t think I’ve ever said that before, but it’s still true nonetheless! 😉  All the other ingredients in this recipe should be available year round at your local market.  It’s a simple list that of course includes green beans, fresh or frozen, onion, shallots, mushrooms, cashews, panko, and a few other basic pantry items!

Green Bean Casserole | cookeatbehealthy.com

Green Bean Casserole | cookeatbehealthy.com

Preparation of this green bean casserole is only slightly more complicated than the traditional recipe.  Mostly it just takes a little pre-planning (see above regarding my pre-planning *issue*) to soak the cashews for the cashew cream.  The cashew cream, just like in our other recipes, is made simply by blending the drained cashews, water, and seasonings in the blender.  Cooking the mushrooms and onions is a pretty basic kitchen task for most everyone I think.  Frying the shallots and browning the panko is easy because both steps are accomplished in short order using the same pan – first the shallots, then the panko! If using fresh beans they’ll need to be trimmed and steamed for just a couple minutes, as they’ll continue cooking in the oven.  Frozen beans can be set out an hour or two ahead to thaw.  Once all the components are prepared the casserole goes together in under 2 minutes and bakes at 350 degrees for about 40 minutes until bubbly and heated through.  The aroma this green bean casserole emits while baking may cause you to go weak in the knees…I’m just sayin’…in case you’re susceptible to those sorts of things!  It will most definitely get you in the mood for dinner though – I promise you that!

Green Bean Casserole | cookeatbehealthy.com

Green Bean Casserole | cookeatbehealthy.com

Crisping the shallots is a simple process of melting 2 teaspoons of coconut oil over medium high heat and very quickly browning the thinly sliced shallots until dark and crispy.  Remove them from the pan to drain on a paper towel.  While the pan is still warm, add the panko with a sprinkle of salt and pepper and stir the crumbs around the pan for just a few seconds until they turn golden brown, then remove them from the heat.  If you find the pan is too dry after sautéing the shallots you may need to add another teaspoon of coconut oil.  The beauty of using the same pan is that the shallot flavored oil left in the pan helps to infuse the panko crumbs with scrumptious shallot-y flavor!

Green Bean Casserole |Cookeatbehealthy.com

Green Bean Casserole | cookeatbehealthy.com

Once everything is ready, mix the green beans, cashew cream, and sautéed mushrooms and onions together.  Pour the mixture into a lightly greased casserole dish, sprinkle the crispy shallots and then the toasted panko evenly over the top, pop it in the oven and bake for about 40 minutes, covering the dish with foil after the first 20 minutes or so to keep the shallots from burning.

Green Bean Casserole | cookeatbehealthy.com

Green Bean Casserole | cookeatbehealthy.com

Green Bean Casserole | cookeatbehealthy.com

Green Bean Casserole | cookeatbehealthy.com

I hope this is a recipe you’ll try serving to your family and friends this year!  I fact, I think the CEBH Green Bean Casserole is even tastier than the traditional version thanks to the fact that it’s made from scratch with no artificial ingredients!  

Green Bean Casserole CEBH Style
Serves 8
This Thanksgiving serve your guests a tastier and healthier re-vamped version of a traditional holiday dish.
Write a review
Print
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
266 calories
27 g
0 g
16 g
9 g
4 g
275 g
81 g
7 g
0 g
11 g
Nutrition Facts
Serving Size
275g
Servings
8
Amount Per Serving
Calories 266
Calories from Fat 134
% Daily Value *
Total Fat 16g
24%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 81mg
3%
Total Carbohydrates 27g
9%
Dietary Fiber 6g
24%
Sugars 7g
Protein 9g
Vitamin A
16%
Vitamin C
25%
Calcium
9%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds fresh or frozen green beans, thawed if using frozen
  2. 1 large Vidalia onion, sliced
  3. 24 ounces baby bella mushrooms, sliced
  4. 1 1/4 cup raw cashews, soaked 2 to 12 hours in water, then drained
  5. 3 cloves garlic
  6. 2 tsp white wine vinegar
  7. 1/2 cup whole wheat panko crumbs
  8. 2 medium shallots, sliced thinly
  9. 2 tbsp extra virgin olive oil
  10. 2-3 tsp refined coconut oil
  11. Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly grease a baking dish and set aside.
For the cashew sauce
  1. In a blender, blend drained cashews with 1 cup fresh water, garlic, and white wine vinegar until smooth and creamy.
  2. Season to taste with salt and pepper.
  3. Set aside
For the Casserole
  1. Sauté mushrooms and Vidalia onion in a large skillet drizzled with EVOO until cooked through and pan juices have reduced. Remove from heat.
  2. Meanwhile, in a small skillet melt the refined coconut oil until hot and shimmering.
  3. Quickly fry the sliced shallots until brown and crispy.
  4. Remove from pan to drain on a paper towel.
  5. In same pan, toast the panko crumbs for just a few seconds until golden brown, adding another teaspoon of coconut oil as needed. Season crumbs with a sprinkle of salt and pepper.
  6. Remove from heat.
To assemble casserole
  1. In a large bowl combine the beans, cooked mushrooms and onions, and cashew cream.
  2. Season with additional salt and pepper as desired.
  3. Pour mixture into prepared baking dish.
  4. Sprinkle with crispy shallots and toasted panko crumbs.
  5. Place casserole in oven and bake 40 minutes until hot and bubbly.
  6. If the shallots are getting too browned, cover the dish with foil after the first 20 minutes baking time and continue baking.
  7. Remove from oven and serve piping hot.
Notes
  1. The cashew cream can be made a day or two ahead and refrigerated until ready to assemble the casserole.
beta
calories
266
fat
16g
protein
9g
carbs
27g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
Gotta go….I’ve got more holiday planning to do!!! 😉

Spaghetti Squash with Creamy Mushroom & Garlic Sauce

Spaghetti Squash Creamy Mushroom Garlic | cookeatbehealthy.com

Here we are on #5 of the CEBH Cashew Cream Recipe Series…time flies when you’re having fun!  And I am having so much fun coming up with new and interesting ways to use my new culinary secret weapon – cashew cream!  Today I’m sharing a recipe that is simple and rustic, yet so incredibly flavorful, and still special enough to serve to guests.

Spaghetti Squash Creamy Mushroom Garlic | cookeatbehealthy.com

I may as well start with a confession – I’m in love with spaghetti squash!  I discovered this amazing vegetable about 30 years ago when my son was a toddler – a typical kid who preferred not to eat vegetables, and then only if they were drowning in cheese sauce!  😕  But the day I brought home a spaghetti squash was a turning point.  And boy oh boy – did we ever eat a lot of it the first few months after I discovered he liked it!  Of course, he ate his fair share of cheese-sauce drenched spaghetti squash, but he also ate it with marinara sauce and even just with butter, garlic, salt, and pepper!  I think part of the appeal was that I’d let him help “turn it into noodles”!  Kids love to help in the kitchen, and even at 3 1/2 years old he could easily help shred the squash once it was cool enough to handle!

Spaghetti Squash Creamy Mushroom Garlic Sauce | cookeatbehealthy.com

The sauce is what makes this dish so rich and delicious!  It’s loaded with garlic and mushrooms, plenty of salt and pepper, seasoned to perfection with a generous amount of thyme, and of course, finished with delectable cashew cream to give it the creaminess you might expect from a decadent cream and butter laden Béchamel sauce.  When I say it’s loaded with garlic I mean it’s got some….loaded to me would be probably twice what I used in this recipe, but some people (my husband) prefer it when I use at least a modicum of garlic self control!  Nevertheless, the garlic really shines through and pairs so perfectly with the thyme!

Cashew Cream | cookeatbehealthy.com

I wish I could share some special secret for selecting the best spaghetti squash at the market, but honestly, I have never gotten a bad one!  As with all produce I obviously try to select squash with no obvious bruises or soft spots, but mostly what I consider most is the size!  Typically I buy what I’d consider a medium squash (about football sized), this yields 4-6 cups of cooked squash which is enough as a side dish for 4, plus a little leftover for the next day!  Of course only you can judge how much you’ll need to feed your crew, but for this recipe I used a medium sized squash and 24 ounces of cremini mushrooms to yield a generous 6 servings!

Spaghetti Squash Creamy Mushroom Garlic | cookeatbehealthy.com

Tip: To prepare the spaghetti squash, cut it in half lengthwise and remove the seeds.  Place the halves cut side down in a roasting pan large enough to accommodate them.  Add about 1″ of water to the bottom of the pan, pierce the outer shell of the squash a few times with a sharp knife, then place in a 375 degree oven.  Check for doneness after about 30 minutes and continue baking, checking every 5 minutes until done.  Squash is done when a sharp knife glides through the outer shell.  Remove from oven and carefully transfer to a working surface to cool.  When cool enough to handle, shred the inner flesh with a fork until it resembles spaghetti noodles.

To prepare the sauce, simply clean and slice the mushrooms, garlic, and shallot.  Then sauté them in a large skillet over medium heat until they are softened and the liquids produced by the mushrooms have mostly cooked away.  After that it’s a simple matter of adding the cashew cream, salt, pepper, and a generous amount of thyme, stirring it all together and warming it through, then pouring it over the cooked and shredded spaghetti squash.

Spaghetti Squash Creamy Mushroom Garlic Sauce | cookeatbehealthy.com

Spaghetti Squash Creamy Mushroom Garlic Sauce | cookeatbehealthy.com

Sautéed Mushrooms | cookeatbehealthy.com

Spaghetti Squash Creamy Mushroom Garlic Sauce |cookeatbehealthy.com

Spaghetti Squash Creamy Mushroom Garlic Sauce | cookeatbehealthy.com

This is a dish that is rustic but yet classy at the same time!  I served it to family, but wouldn’t hesitate to serve it to guests!  And for me – it qualifies as comfort food!  It’s rich and meaty from the mushrooms, sauce, and seasonings, yet light and very healthy thanks to the spaghetti squash!  It’s a meal in itself for me, but for my family I paired it with some grilled chicken and a side salad.  We all enjoyed in immensely, as I hope you do too!

Spaghetti Squash with Creamy Mushroom & Garlic Sauce
Serves 8
A delicious and rustic side dish, or vegan main dish, that's pure comfort food - yet sophisticated enough to serve guests!
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
55 calories
4 g
0 g
4 g
3 g
1 g
93 g
24 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
93g
Servings
8
Amount Per Serving
Calories 55
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
5%
Sugars 2g
Protein 3g
Vitamin A
1%
Vitamin C
9%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium to large spaghetti squash
  2. 24 ounces baby bella mushrooms
  3. 8 cloves fresh garlic
  4. 1 medium shallot
  5. 2 tbsp extra virgin olive oil
  6. Salt and pepper to taste
  7. 4-6 tbsp fresh thyme
  8. 1 recipe cashew cream (link in body of post)
For the Squash
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut squash in half lengthwise and scoop out seeds. Place cut side down in roasting pan with an inch of water in the bottom.
  3. Pierce the squash a few times with a sharp knife, then bake 30-45 minutes, checking for doneness after the first 30 minutes. Squash is done when a sharp knife easily glides through the outer shell.
  4. When done, remove from oven and carefully transfer baked squash to a work surface until cool enough to handle. Once cool, scrape the squash flesh with a fork until it resembles spaghetti noodles.
  5. Place in serving bowl and set aside.
For the Sauce
  1. After placing squash in the oven begin prepping sauce ingredients by slicing the mushrooms and garlic, and dicing the shallot.
  2. Drizzle a large skillet with olive oil and place over medium heat.
  3. Sauté shallot and garlic for just a minute or two until fragrant and slightly translucent.
  4. Add mushrooms and continue cooking, stirring frequently, until liquid from mushrooms is evaporated and mushrooms are tender.
  5. Stir in cashew cream and thyme and heat through.
  6. Adjust seasoning to taste by adding salt and pepper as desired.
  7. Pour warm sauce over shredded spaghetti sauce and serve piping hot!
Notes
  1. I recommend using at least 6 tbsp of fresh thyme, but adjust the amount you use to suit your preferences.
  2. This recipe easily serves 6-8 depending on the size of the squash and whether it's being served as a side or main dish.
  3. Refrigerate leftovers.
beta
calories
55
fat
4g
protein
3g
carbs
4g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

Avocado Pesto on Grilled Chicken & Vegetables

Avocado Pesto Grilled Chicken Vegetables | cookeatbehealthy.com

This was the first meal we cooked on our brand new grill.  The grill in which my husband literally invested blood, sweat and tears.  Well – no tears per se….but blood, sweat, a few swear words, and 5 stitches from the doctor at convenient care!  Poor guy!  He’d gotten the base all together and when I went out to help him lift the actual grill portion onto the base, he grabbed what was obviously a very sharp metal edge and sliced his finger open!  😟  

image

It looks like he’s saying University of Iowa is #1….and the fact that he’s wearing an Iowa shirt only perpetuates that idea, but truly he’s not!  Our daughter goes to Iowa State…arch rivals to U of Iowa.  He just insists on wearing that shirt even though Anna has bought him dozens of ISU shirts!  I thought for sure the shirt would get bloody and ruined, but somehow it remained unscathed….it’s the shirt that will not die!!!  LOL!!!

So 45 minutes later we were back home and I was helping him finish the assembly process!  Thankfully we got it together and moved into location with no further incidents, and I was able to prepare our delicious dinner of grilled chicken and vegetables with avocado pesto.  Seriously this is sooooooo good!  I told Mr. CEBH that I could eat this meal everyday for the rest of my life and never tire of it!  

New grills are so pretty and clean!  This is probably the one and only time you’ll see the inside of mine!!!  😉

Grilled Chicken And Vegetables | cookeatbehealthy.com

Avocado Pesto Grilled Chicken Vegetables | cookeatbehealthy.com

I wanted to use some basil a friend had given me, and I had some very ripe avocados so the idea of making avocado pesto seemed perfect!  And truthfully when I say I’d eat it this meal everyday – I mean it!  My favorite fair weather meal is grilled chicken and vegetables!  It’s simple, I don’t have to heat up the house cooking dinner, it’s 100% flexible depending on which vegetables I have on hand, and varies depending on which seasonings and spices I use on the chicken and vegetables!

Avocado Pesto Basil | cookeatbehealthy.com

For this recipe I used basil and lemon on the chicken because those flavors are perfectly complemented by the avocado pesto which is jam packed with basil, and brightened with lemon juice and zest.  The chicken marinated for about 3 hours in a mixture of olive oil, lemon juice and zest, a little salt, pepper, and garlic, some red pepper flakes, and of course….fresh basil!

Prior to grilling, the vegetables were seasoned very simply with EVOO, salt and pepper, garlic, and a few red pepper flakes.  I like to keep the vegetables pretty simple so their flavors can shine through, and in this dish, so that nothing else competes with the avocado pesto flavors!

Avocado Pesto Grilled Chicken Vegetables | cookeatbehealthy.com

The pesto is made from avocado, basil, garlic, olive oil, red pepper flakes, salt, and walnuts.  I prefer to use walnuts over pine nuts because number 1 – I don’t like pine nuts, and number 2 – I love walnuts!  Pretty good reasons, eh?!?  Really though, if you find pine nuts a little too “earthy” tasting, as I do, then use walnuts instead!  They are mild enough that they add very little to the flavor profile of the pesto, they’re waaaaaay cheaper than pine nuts, and they are full of omega-3 fatty acids so they’re super healthful as well!

Avocado Pesto | cookeatbehealthy.com

Isnt it pretty?!?  I just love the vibrant green color!  It doesn’t get much better than avocado pesto…2 of my favorite foods/flavors in 1 lovely recipe….YUMMMMMMMM!   

For the veggies I chose zucchini, mushrooms, tomatoes, onions, and bell pepper.  I cut almost everything into approximately the same bite sized pieces, but because zucchini practically screams “SPIRALIZE ME“, that’s exactly what I did!  And besides – I love using my Kitchenaid mixer with the spiralizer attachment.  I feel like such a pro-fesh-shun-ul when I use it!  Either that or a spy, because the box it comes in kind of looks like a spy kit to me!  😉  I used the ribbon spiralizer blade and out of 1 large zucchini I got what seemed like miles of zucchini ribbon!  Check out the mini video of me spiralizing the heck out of a zucchini….I find it mesmerizing!  Click the link to see it!

IMG_2528

Spiralized Zucchini Ribbons | cookeatbehealthy.com

Grilled Vegetables | cookeatbehealthy.com

Avocado Pesto on Grilled Chicken & Vegetables
Serves 4
Delicious avocado pesto made with bunches of fresh basil pairs perfectly with grilled chicken breasts and vegetables in this healthy summertime dish!
Write a review
Print
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
534 calories
27 g
37 g
41 g
22 g
6 g
514 g
660 g
11 g
0 g
33 g
Nutrition Facts
Serving Size
514g
Servings
4
Amount Per Serving
Calories 534
Calories from Fat 353
% Daily Value *
Total Fat 41g
63%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 23g
Cholesterol 37mg
12%
Sodium 660mg
28%
Total Carbohydrates 27g
9%
Dietary Fiber 10g
41%
Sugars 11g
Protein 22g
Vitamin A
60%
Vitamin C
278%
Calcium
17%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Avocado Pesto
  1. 1 ripe avocado
  2. 2 cups packed fresh basil leaves
  3. 1/2 cup walnuts
  4. 3 cloves, or 3 tsp chopped garlic
  5. 1/4 cup extra light tasting olive oil
  6. Zest and juice of 1 lemon
  7. 1 tsp red pepper flakes
  8. 1/4 salt - more to taste
For the Chicken
  1. 2 boneless skinless chicken breasts
  2. 2 tbsp extra virgin olive oil
  3. Zest and juice of 1 lemon
  4. 1/2 tsp salt
  5. 1/2 tsp red pepper flakes
  6. 1 tsp ground black pepper
  7. 1 clove, or 1 tsp chopped garlic
  8. 8-10 large basil leaves, chopped
For the Vegetables
  1. 1 very large zucchini, spiralized, or cut into bite sized pieces
  2. 1 pint grape tomatoes
  3. 2 cups quartered mushrooms
  4. 1 bell pepper, cut into bite sized pieces - I used an orange pepper
  5. 1 large Vidalia onion, cut into bite sized pieces
  6. 2 tsp EVOO
  7. 1 clove or 1 tsp chopped garlic
  8. 1/2 tsp each salt and pepper
  9. 1/4 tsp red pepper flakes
For the Avocado Pesto
  1. Combine all ingredients in the bowl of an 8-10 cup food processor.
  2. Process on low until well combined.
  3. Place in covered dish and refrigerate until ready to serve with grilled chicken and vegetables.
For the Chicken
  1. Combine all marinade ingredients in a gallon size resealable bag, then add chicken, coating both sides with marinade, and refrigerate at least 2-3 hours, turning occasionally, until ready to grill.
For the Vegetables
  1. Combine all ingredients in a resealable bag and toss to coat vegetables in oil and seasonings.
For Grilling the Chicken and Vegetables
  1. Heat grill to medium.
  2. Place chicken breasts on grill and cook, turning once, for a total of about 20 minutes.
  3. Check for doneness of chicken by inserting meat thermometer in thickest part of breast, the chicken is done when juices run clear, and internal temperature reaches 165 degrees.
  4. Remove from grill and rest 5 minutes before slicing.
  5. Place the vegetables in a grill pan, or on a grill mat, and grill over medium heat along with the chicken.
  6. Stir vegetables a time or two to ensure even cooking.
  7. Remove from heat when the vegetables are slightly charred and fork tender - about 15 to 20 minutes.
To Serve
  1. Plate a serving of vegetables, top with 1/2 sliced chicken breast, then top with a generous scoop of avocado pesto.
Notes
  1. Before refrigerating pesto, place a piece of plastic wrap directly on the surface to help slow the browning of the avocado.
beta
calories
534
fat
41g
protein
22g
carbs
27g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
The fat and calorie count assumes you’ll be using the entire recipe of pesto – so don’t panic!  You’ll only use about 1/4 the recipe for 4 servings!  I think this is a very good thing, because then I have leftover pesto to use on fish, a panini sandwich, mixed into olive oil and vinegar for a delicious salad dressing, as a dip for fresh veggies, etc. etc. etc……you get the idea!  

Grilling is the best!  I wish we could gril year round, but Iowa winters get pretty brutal to do that!  There’s a few hearty souls who manage, but we’re just too wimpy I guess!!!  What’s your favorite grilled meal?  Share in the comments!!!

Grilled Beets & Cabbage Steaks

Grilled Beets & Cabbage Steaks | cookeatbehealthy.com

Around here Saturday is Farmers Market day!  I choose to support local farmers for many reasons, not the least of which is that I love fresh produce, and pound for pound I’m pretty sure I out-eat about 90% of the population of the United States when it comes to fruit and vegetables!  I also like to shop the farmers markets for the unique things I find there. Ours usually always has Bison meat, eggs, popcorn, crafts, baked goods, chickens, hot breakfast selections, and of course, fresh produce in abundance!  I also like hanging out at our local farmers market because I typically always find someone I know to visit with!  But if I’m to be 100% honest, I suppose one could argue that the real reason I shop our farmers market is because I’m lazy!  😜  Yep…you heard me right!  I’m just too lazy to have my own garden.  I’ve tried.  Really I have!!!  I start out all gung-ho and excited about what to plant, which plants are best planted together, which new variety of vegetables are must haves, etc.  But then….it gets HOT!  And the weeds grow faster and taller than the vegetables.  And then it gets too dry and I have to haul the garden hose all the way up the hill to the garden.  And then it gets buggy and I get bit by too many mosquitoes.  Until finally I throw in the towel, or I should say trowel 😉, and just go to farmers market.  It’s faster, easier, cooler, way more fun, and there’s always a fantastic variety of produce to choose from!  

Grilled Beets & Cabbage | cookeatbehealthy.com

At this past Saturday’s farmers market I found these gorgeous beets and cabbage!  As a child I didn’t really like beets.  To me they smelled like dirt and my mom always put some funky sauce on them.  I did kinda like cabbage when mom put it in the Sunday roast with the carrots and potatoes though.  But I’m all grown up now and my tastes have obviously (thank goodness) changed and so far I’ve yet to meet a vegetable I don’t absolutely love!  

My plan for Saturday dinner was to keep it simple with a couple grilled chicken breasts and let these beautiful vegetables be the star of the show.  I have two favorite ways to prepare vegetables.  One is to roast them in the oven, and the other, even simpler method is to grill them.  Grilling is super easy, it doesn’t heat up the house, and the flavor of grilled veggies is beyond comparison!  They become smoky and tender and slightly charred.  The natural sugars in the vegetables caramelize and enhance their already fresh flavors.  And honestly I guess my tendency toward laziness may play into the whole grilling veggies thing too!  I slice, cut, or trim whatever vegetables we scored at farmers market, toss it with a little EVOO, salt & pepper, sometimes adding garlic, paprika, and/or cayenne and other seasonings, spread them evenly on the grill, and cook until just fork tender!

To prepare the beets I washed and cut off the very root and the leaf ends, then peeled and sliced them into about 1/4 inch thick slices.  After I sliced them I put the beets in a gallon size resealable bag, sprinkle them with salt & pepper, drizzled them with EVOO, shake ’em all up, and then grill those beautiful beets in a single layer over medium-high heat for about 15 minutes until they’re cooked al dente.

Grilled Beets Cookeatbehealthy.com

I prep the cabbage for grilling in much the same way.  I trim the stem end so it’s flat.  Set the flat end on your cutting surface and slice the cabbage into about 1″ thick sections.  Then I brush both sides with EVOO, sprinkle both sides with salt, pepper, and garlic powder, then place the cabbage steaks on the grill and cook for about 15 minutes, or until softened slightly and cooked through.

Grilled Cabbage | cookeatbehealthy.com

Grilled Beets & Cabbage | cookeatbehealthy.com

Grilled Beets & Cabbage Steaks
Serves 4
A super simple and super scrumptious side dish of grilled vegetables that is perfect to serve alongside a piece of grilled chicken or fish!
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
222 calories
23 g
0 g
14 g
5 g
2 g
344 g
160 g
7 g
0 g
12 g
Nutrition Facts
Serving Size
344g
Servings
4
Amount Per Serving
Calories 222
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 160mg
7%
Total Carbohydrates 23g
8%
Dietary Fiber 8g
33%
Sugars 7g
Protein 5g
Vitamin A
6%
Vitamin C
167%
Calcium
13%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch, or 4-6 large beets
  2. 1 large cabbage
  3. 4 tbsp EVOO, divided
  4. salt, ground black pepper, and garlic powder to taste
Instructions
  1. Preheat a gas grill to medium-high heat, or prepare a charcol grill accordingly.
For the beets
  1. Trim both the root and leaf ends of the beets, peel with a vegetable peeler, and slice into approximately 1/4" rounds.
  2. Place beets in a gallon size resealable bag, sprinkle with salt and pepper to taste, drizzle with 2 tbsp EVOO, seal the bag and shake until both sides of beet slices are well coated.
  3. Place beet slices in a single layer on pre-heated grill.
  4. After about 8 minutes, turn beets over and continue grilling until both sides are slightly charred and the beets are al dente, approximately another 7-8 minutes.
  5. Remove from grill and serve piping hot.
For the Cabbage Steaks
  1. Remove and dispose of loose outer leaves and thoroughly wash cabbage.
  2. Trim flat the stem end of the cabbage so it sits evenly on your cutting surface.
  3. Slice cabbage into about 1 inch thick slices.
  4. Brush both sides of cabbage slices with remaining EVOO and sprinkle both sides with salt, pepper, and garlic powder, to taste.
  5. Place cabbage steaks in single layer on pre-heated grill.
  6. After about 8 minutes, turn the cabbage steaks over and continue grilling until cabbage is somewhat softened and lightly charred on both sides, approximately another 7-8 minutes.
  7. Remove and serve hot off the grill.
Notes
  1. Store any leftovers in the refrigerator in a covered container.
beta
calories
222
fat
14g
protein
5g
carbs
23g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
It just doesn’t get any easier, tastier, or more beautiful than these grilled farmers market treasures!  What are some of your favorite finds from your local farmers market?

Grilled Zucchini & Vidalia Onion Soup

Grilled Zucchini & Vidalia Onion Soup | cookeatbehealthy.com

Raise your hand if you’ve ever enjoyed a bounty of fresh zucchini from your garden!  Now how about if you’ve enjoyed the zucchini bounty that your friends, family, and neighbors gleefully share with you!  And now….raise your hand if you’ve just plain run out of new and different ways to use that amazingly versatile and delicious little green squash!  Pretty much everybody got’s their hand up, right?!?  One of the most beautiful things about zucchini is that because of its mild flavor, it’s adaptability factor is rock star!  Zucchini can become zoodles, you can add shredded zucchini to cakes, breads, and muffins to add nutritional value, color, and moistness, without really changing the flavor of the finished product.  Zucchini can be eaten raw as well as cooked, so it adds a crispy snap and bold green flavor to summer salads too.   The many ways to enjoy zucchini are limited only by your imagination!  And speaking of nutritional value….this little garden goddess is a winner!  It’s low in calories, and high in vitamin C and fiber.  It also contains significant amounts of potassium, folate, and vitamin A.  

Now zucchini season is just around the corner here in Iowa, and I thought this might be the perfect time to get out those old zucchini recipes, dust them off, and breath some new life into my old tried and true standbys.  So today I reworked my Zucchini Soup recipe, which, don’t get me wrong….I really like my original recipe!  But I said to myself, “Lisa, you need to jazz this up a little bit!  What if people find it too dull?”  And you know what?  Zucchini soup can be a little bland.  It relies almost 100% on the seasonings added to it for flavor, because like we talked about before, zucchini leans a little heavily toward the bland end of the flavor spectrum.  So for this soup I decided to grill not only the squash, but also the vidalias and the garlic, and then brighten the flavor with lots of fresh thyme and, because I’m the way I am, add a teensy little kick of heat with a sprinkle of red pepper flakes!

Grilled Zucchini & Vidalia Onion Soup | Cookeatbehealthy.com

Now maybe you’ve never tried grilling vegetables, and if not, I’m sorry!  Your world is about to get turned upside down!  The flavors of the vegetables are enhanced beyond measure when they’re grilled.  The natural sugars in the zucchini and onions caramelize to create a golden crispy char on the vegetables, and the hint of smoky flavor is sublime!  As for the garlic…pure heaven!

Tip: To grill garlic, cut off the top of the head of garlic, drizzle with extra virgin olive oil, and double wrap in aluminum foil.  Place on grill over medium-high heat for 30-40 minutes until garlic yields to gentle pressure when squeezed with tongs or an oven mitt.  Let cool until it can be handled, and then you should be able to just squeeze the grilled cloves right out and use them in whatever dish you’re making.

Grilled Garlic | Cookeatbehealthy.com

Making this soup is a ‘souper’ simple process of quartering the zucchini and slicing the onions, coating them in a little EVOO, sprinkling with salt and pepper, and grilling over medium heat until thoroughly cooked and slightly charred.  The char on your vegetables is what’s going to give your soup an amazing depth of flavor.  Don’t forget to place your garlic, prepped as above on the grill as well.  Then just enjoy the fresh air while you grill your veggies, as well as the fact that you’re not heating up your entire house to roast the garlic!

Once the vegetables are done grilling place them in a stock pot, along with the garlic and about 8 cups of chicken stock (this is my favorite).  This recipe could easily be made vegan by using vegetable stock instead of chicken, but I prefer the richness of a good chicken stock.  Toss in about 3 tablespoons of fresh thyme and a little more S & P to taste.  I used a total of about 1 1/2 tsp salt and 1 tsp pepper, including what I used to season the vegetables before grilling.  For heat I added just a 1/4 tsp of red pepper flakes, but this is totally optional.  Bring the ingredients to a boil, then reduce the heat and simmer about 15 minutes to meld the flavors.  Finally blend it all up, serve it warm or cold, with whatever soup toppings appeal to you.  I like diced avocado and tomatoes on mine, but think how delicious a little swirl of sour cream would be!  Or if you’re the sort who loves bacon, (and truthfully who isn’t?) why not crumble some crispy bacon over the top?  You could even go so far as to add in some fresh chopped raw zucchini or zoodles….kind of inception zucchini soup! 😉

Tip: The easiest way to blend the soup is with an immersion blender, and if you don’t have one, it’s well worth the investment to purchase one.  If you don’t have one, however, you can blend the soup in small batches in a blender.  Just be extremely cautious as the soup will be quite hot.  Blending in small batches will lessen the likelihood of injury from splattering yourself with hot soup.

Grilled Zucchini & Vidalia Onion Soup
Serves 10
An updated version of the typical zucchini soup! Delicious served hot or chilled.
Write a review
Print
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
306 calories
12 g
100 g
13 g
35 g
3 g
354 g
587 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
354g
Servings
10
Amount Per Serving
Calories 306
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 100mg
33%
Sodium 587mg
24%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
10%
Sugars 8g
Protein 35g
Vitamin A
8%
Vitamin C
51%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 lbs. fresh zucchini (about 4 medium)
  2. 3 large vidalia onions
  3. 2 small bulbs of garlic
  4. 8 cups chicken or vegetable stock
  5. 3 tbsp EVOO, divided
  6. 2 tsp salt, divided
  7. 2 tsp ground black pepper, divided
  8. 3 tbsp fresh thyme
  9. 1/4 tsp red pepper flakes
Instructions
  1. Pre-heat gas grill to medium heat
  2. Wash and trim zucchini, cut into quarters lengthwise, and place in resealable gallon size bag. Drizzle with 1/3 of the olive oil, sprinkle with 1/2 tsp each salt and pepper, shake to coat.
  3. Trim and cut the onions into about 1/4" to 1/2" thick slices, place in resealable gallon size bag, and season as with the zucchini.
  4. Trim the top off the heads of garlic, drizzle with remaining 1 tbsp olive oil. Double wrap them in aluminum foil.
  5. Place zucchini, onions, and foil wrapped garlic on the grill and cook until the vegetables are soft and lightly charred, about 20-25 minutes.
  6. The garlic is done when it yields to gentle pressure when squeezing it with an oven mit or tongs. The garlic may take up to 40 minutes to roast.
  7. Place grilled vegetables in stock pot, add chicken (or vegetable) stock, the rest of the S & P to taste, the thyme, and red pepper flakes.
  8. Bring to boil over high heat, then reduce heat and simmer 20 minutes to allow flavors to meld.
  9. Meanwhile, remove the garlic from the grill, unwrap the foil, and as soon as it's cool enough to handle, squeeze the cloves of grill-roasted garlic into the stockpot with the rest of the simmering ingredients.
  10. After simmering, blend until smooth using an immersion blender, or in batches in a conventional blender.
  11. Ladle soup into bowls, top with desired toppings, and serve piping hot. Or, chill the soup and then serve as desired.
Notes
  1. You may find it helpful to use a grill mat or pan for grilling the onions. They tend to fall apart as they grill and using a mat or pan helps prevent losing too many to the fire below!
  2. Refrigerate leftovers.
  3. This soup freezes well. I like to freeze it in individual serving size bowls and reheat it for a light but satisfying weekday lunch!
beta
calories
306
fat
13g
protein
35g
carbs
12g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
So there’s this old joke here in Iowa that if you leave your car doors unlocked in the summertime, you may not risk somebody stealing your car or your belongings, you may however, risk coming back to your vehicle and finding the backseat loaded up with bags of zucchini!  😂  So this summer….I’m leaving my car doors unlocked….I’ll be happy to take the extra bounty of zucchini!