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healthy recipe

Watermelon Pizza

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Need to feed a big group? Want it to be fun but not blow your calorie goals? Watermelon pizza to the rescue! Pizza might be a strong word (please, do not put tomato sauce on watermelons) but these little babies will be a hit for all ages and venues. Grilling them adds a fun caramelization, but you can also leave them raw and they’ll be just as good. We suggest a little pizza bar(re) with all the toppings and letting people decorate their own. Let us know what you think!(photo from KitchenKonfidence)

Ingredients:

Large watermelon cut into 1/2″ slices

Check out our topping recommendations below!

 

 

 

Recipe of the Week-Butternut Squash Soup

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Hi Flexfam, Niki here. Happy February! It’s so cold out! Today, I pulled up the weather for the week and thought I had accidentally pulled up my homeland- which some of you know is Alaska. You know what this Alaskan eats when it gets cold? Comfort food. The key is to make something that won’t make you regret it later. I found the original butternut soup recipe on Tera’s Kitchen, which I’ve talked about before. (Here’s a link for $40 off). This is my very favorite soup recipe because it is completely dairy free. A lot of creamy soups use heavy cream to get their consistency and it never fails to make me feel sick. I’d rather get my dairy in grilled cheese sandwich form (which, coincidentally, is what I make with this soup recipe). So- on to the soup!

Butternut Squash Soup

Serves: 2 for dinner (bowl) or 4 for lunch (cup).                Time to table: 25 minutes                  Calories: 490

  • .5 ounce vegetable stock concentrate
  • 1/c cup sliced apples (skin on)
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 3/4 cup cubed butternut squash
  • 1/4 medium onion, sliced (or 2 oz)
  • 1/4 tsp coriander
  • 1/4 tsp dried thyme
  • 1/4 tsp salt & pepper
  1. Prep the ingredients. Whisk together the stock concentrate with 2 cups of hot water. Slice your apple.
  2. Cook the soup- heat 1 Tbsp butter and 1 Tbsp oil over medium heat. Add squash, onion, and apple slices. Saute for 5 minutes.
  3. Add stock, 1/4 tsp each thyme, coriander, salt and pepper. Bring to a boil. Cover, reduce heat and simmer for 15 minutes until tender.
  4. Blend. Transfer to a blender (we use a vitamix on the soup setting) and process until smooth.

pro tip- add toasted walnuts or sunflower seeds for a tasty protein kick.

If I’m making soup dinner, I’ll sometimes add mini grilled cheese sliders to this to keep the other half of Flex happy (Bryan’s not a just-soup-for-dinner kinda guy). You can put any leftover apple slices in your sandwiches for some added crunch!

Peanut Butter Dip- aka “Crack dip”

By Blog

Looking for a post workout snack? Here’s our favorite. It’s peanut butter yogurt dip, but we prefer to call it “crack dip” because it is seriously delicious. Seriously- we’re not lying to you and telling you that Kale tastes good if you concentrate really hard. This dip is amazing! Best of all, it takes less than a minute to make and is great with apples, bananas, or anything else you want to put it on.
It’s only 3 ingredients:

  • 1/3 cup peanut butter
  • 2 (5.3 oz) containers vanilla greek yogurt
  • .5 tablespoon local honey

That’s it. Mix them together and be amazed. We’ve had teachers sub almond butter for peanut, add cinnamon, and use maple syrup instead of honey. Let us know what you try!

 

Here’s the blog we found the recipe on or follow us on Pinterest for more great recipes!