Yummm! What is better than mashed potatoes? Mashed potatoes with creamy butternut squash!
Yellow potatoes cubed
Butternut squash cubed
Almond milk to mash
Salt/pepper to taste
Green onions, chopped
Steam squash and potatoes until soft.
Mash all ingredients together in a large bowl with almond milk until your mash reaches the desired texture. Season and top (or liberally mix in) with green onions. Enjoy as a side or a min dish. I recommend using as a wrap/burrito filler with either tortillas or romaine lettuce leaves! Feel free to drizzle with hot sauce 🙂
This savory veggie soup is so simple and yet so satisfying! Sometimes there is just nothing better in the world than a chunky vegetable soup with a light clear broth. It just feels so nourishing and restoring! I definitely need to make this more often 🙂 In this recipe I used the kind of sweet potatoes that are white on the inside and out. These are delicious if you can find them! Otherwise, you favorite potato of choice will be just fine. Yukon Golds would be my second choice in this recipe. Leeks make for such a soothing broth base, and are full of nutritional properties as well. Eat this and be nourished!
Thyme, 1 sprig
Bay leaf 1
Garlic 4 cloves
Leek 1 large, washed and cut
Black Pepper, dash
3-4 cups water
1 medium/large potato, chopped into 1/2-1in cubes
2 broccoli stems chopped
3 stalks celery, chopped
2 carrots, coined
Fresh parsely, sprig chopped
3 oz Mushrooms, halved
I simply threw all these ingredients in my Instant pot, and put on the soup mode for 15min! Alternatively, combine all on the stovetop and simmer, until vegetables reach desired level of tenderness. Serve with salad or bread, or just on its own in a huge bowl :D. Some chick peas or barley would also be great in this soup, and some avocado garnish would be awesome too. ENJOY!
Rosemary, Thyme, Salt and Lemon. Doesn’t get much simpler but so delicious!! No oil used in this recipe either.
-about 5 potatoes, depending on size
-Juice of 1 lemon
-1-2 TBS each Rosemary and Thyme
-Sprinkle of sea salt to taste
Wash and quarter potatoes and put in cold water, bring to boil for 4-5 minutes.
Drain and then place back in your pot, lid on. Put half of lemon juice in, along with the lemon rinds. Grab on using a towel and shake potatoes around to mar up their edges. This enhances the crispy texture!
Then put on sheet and sprinkle with seasoning. Bake for 35min at 400 on parchement paper. Drizzle in other half of lemon after cooked.
Pictured I ate this with some Greek yogurt then topped with touches carrots and green onion, yum!