Monday, March 21, 2011

ultrasimple eating

Hi folks. I suppose, yet again, it's been awhile. Try as I might, life just seems to be getting the better of me lately. I can't keep up with it and posting at the same time. I'm changing that now. For reals. Lots of changes are happening in fact. Starting with my dietary habits. I'm feeling more energized than ever thanks to some cleaner eating habits.

I put my honey and I on the UltraSimple Diet and I honestly haven't felt this great in a long time. I know everyone and their mother is doing a cleanse, detox, whatever right now, but I love that this is real food, real eating, real changes that make for better habits. I tried it about 2 years ago, when Harper was about 2 and my metabolism was just at a standstill. It was amazing what it did for my body, my mind, my energy and my skin. These days I'm looking for some added energy - being a full-time working mama of two can wipe you out! And the slimmer waistline won't hurt either.

Last night's dinner was the end of week 1. There isn't technically a week two, but lots of tips about how to make the transition off the cleansing portion. We had butternut - coconut soup which I adapted from a Clean Eating recipe for pumpkin coconut soup. Unfortunately the soup isn't on their website so I thought I'd share it here!

Butternut-Coconut Soup

1 tbsp Coconut oil
1 chopped onion
1/2 tsp ground cinnamon
1/2 tsp chile powder - I used this amazing ancho chile powder we bought yesterday!
1/2 ground cumin
pinch nutmeg
3 cups low-sodium broth (I used veggie even though the recipe said chicken)
2 - 12 oz packages diced butternut squash (or real squash if you can find it!)
1 cup coconut milk
fresh lime juice
salt and pepper to taste
raw pumpkins seeds to sprinkle on top

Heat the coconut oil in a large saucepan and saute the onion until softened. Add the butternut squash and saute lightly. Add the spices and cook for about 1 minute, stirring constantly to coat the squash. Add the broth, cover and simmer until the squash is cooked through. Transfer to a blender, or use a stick blender, to blend the soup. Bring it back just up to a boil and then remove it from heat. Stir in the lime juice, the coconut milk and salt and pepper to taste. Serve it up into your bowls and garnish with some pumpkin seeds. Deeelish!! This soup was so great I had it a second night in a row, although I swapped out the pumpkin seeds for pistachios and that was even better!! I served it all up with a side of Moroccan Roasted Carrots and Chickpea Quinoa Salad, which is a mouthful of a name but an amazing dish.

Please feel free to share any great recipes, I'm looking to build up my recipe box.

Here's to happy, healthy eating!!



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I'm so happy you dropped by to check out my Vignettes. I love to read each of your comments and check out your blog too!! XO, Chelsea