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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!

Recipe of the week: Honey Mustard Chicken Salads

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We eat a lottttt of salads over here. Like… a lot. Salads are versitile, they’re a great way to sneak a bunch of veggies into your daily diet and they travel well (just put your dressing in a separate container). What’s not to love? They get a bad rap, but if you’re branching out of the lettuce-tomatoes-croutons-ranch salad trap, there’s a million variations to keep things interesting. One of our favorite tricks is to mix in a few surprises- maybe even something you wouldn’t let yourself eat normally so that you’re now excited to eat this giant bowl of green stuff. Case in point? Today’s recipe has bacon in it! Not into bacon? Skip it or replace it with something that makes you happy. You can find the original recipe HERE. We made a few edits because we thought it was too sweet.

Prep Time      Cook Time           Total Time
 10 mins             15 mins                  25 mins

Here’s our take!

Dressing / Marinade:
  • Roughly 1/6 cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • tablespoon Apple cider vinegar (or any vinegar), (OPTIONAL — to cut through the sweetness)
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts
For Salad:
  • 1/4 cup diced bacon
  • 4 cups Romaine lettuce leaves , washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • 1/4 cup corn kernels
Instructions
  1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for an hour if time allows (we skipped this step and just put it on the last 2 minutes of cooking – {no time!} and it still turned out great). Refrigerate the reserved untouched marinade to use as a dressing.
  2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel and fry the bacon until crispy. Remove to paper towels and dry off excess oil.
  4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn and chicken.
  5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a tiny bit of salt and cracked pepper (optional).

Voila! Speedy, delicious salad that makes a great lunch or dinner. Send us a message if you make it and let us know what you think!