Don't Get Scared Over A Little Root...

I am a very intimidated chef! I used to be a Lean Cuisine girl and I have spent several years now trying to make that change. It all started when I did P90X and the eating plan called for me to make my own food...what a hassle!!! lol. I hav...e to find the time to workout AND cook? Crap! But I committed and followed the plan and lost 35 pounds with P90X! Well, that made me realize pretty quickly that cooking was a good idea...so it was time to figure it out!

Since then, I have fallen in love with Pinterest (haven't we all?)...but the recipes can be terrifying! Lemon zest? Seriously?! So I try to find simple recipes and combine aspects of harder ones slowly to create a unique meal that I can enjoy without 20+ ingredients! Typically, I have to admit I am a 5 ingredient girl...any more than that and I get overwhelmed and recipes get expensive! So if it the recipe does have more than 5 ingredients, it's because they are simple, inexpensive and/or I already have them on hand at home.

That all being said, I made a delicious soup last night...yes, I MADE SOUP!!! Now my husband wasn't a huge fan, I have to admit, but he is easing into this healthier lifestyle so I am cutting him some slack.

It is an Apple Ginger Butternut Squash Soup...delightful!

 

 Ingredients:
3 Apples, peeled and chopped (I chose Gala)
2 lbs Butternut Squash, peeled and chopped (a 2.5 lb fresh one or 2 lbs pre-cut)
Ginger root (don't get scared, crazy easy!)
1 tsp Cinnamon
1 Onion, peeled and chopped (you can also buy this pre-cut in the produce section)
2 Tbsp EVOO (extra virgin olive oil)
8 cups of chicken broth or water (equals about 4 cans, pick low-sodium)

Directions:
Pick a deep pot that will be able to hold all the ingredients.
Heat EVOO over medium heat until warm.
Sautee onions until browned (about 10-15 minutes).
Add chopped apples, butternut squash , cinnamon and ginger.
Cook for 10 minutes.
Add chicken stock and bring to a boil.
Then reduce heat to simmer, stirring occasionally and cook for 30 minutes.
Blend small batches (it took me 4) in a blender (I used my Ninja, but any regular blender should work).
Serve hot!

This recipe creates 6 servings, but at only 158 calories, you can have as much as you want! I paired it with a mixed salad with kale from Costco and it was a perfect dinner!

 

If you choose to use water instead of chicken broth (to reduce sodium) then here is the nutritional info:

 I included the nutritional info by using www.myfitnesspal.com to create a recipe and chart the ingredients.

 

I hope you enjoy this recipe and share it with others! Be sure to follow me at www.facebook.com/sparkhealthandfitness for more recipes & healthy living tips!

 

XOXO

 

Aschley Roach

Sweet Potato & Beet Hash with Pork & Egg Recipe

My dinner tonight was delish! Trying to incorporate new vegetables like beets can be challenging, especially when it seems everyone in the world hates them. But with this recipe, you can get all of the amazing benefits of beets and actually enjoy eating them! This is such a densely nutritious meal and hours later I still feel satisfied!

 

The benefits of sweet potatoes include:

1. Calming for Stomach
2. Anti-Inflammatory
3. Full of Nutrients
4. Healthy Heart
5. Boosts Immunity
6. Rich in Beta-Carotene
7. Good for Lung Functions
8. Detoxifying of Heavy Metals
9. Regulates Blood Sugar Levels
10. Easily Digestible

11. Full of Fiber

 

The benefits of beets include:

1. Ensures a healthy liver

2. Destroys cancer cells

3. Effective treatment for Anemia

4. Promotes production of red blood cells

5. Lowers cholesterol

6. Cleans toxins from the body

7. Improves circulation

8. Boosts immune system

9. Fights infections & inflammation

10. Remedy for kidney stones

 

Sweet Potato & Beet Hash with Pork & Egg

 

 

Ingredients:
• 2 Tablespoons Coconut Oil
• 2 cups Cooked Beets (cubed)
• 2 cups Cooked Sweet Potatoes (cubed)
• 2 cups Cooked Pork Loin (chopped)
• 2 tablespoons Worcestershire Sauce
• *Hot Sauce (optional, to garnish)
• 1/2 cup Chopped Parsley
• Salt and Pepper
• 4 Eggs
• 1 teaspoon EVOO

Directions:
1. Heat 2 tablespoons Coconut Oil in a skillet over medium heat. Add the sweet potatoes, beets, and pork to pan and season with salt and pepper. Toss and cook until heated through, about 3 minutes. Add Worcestershire and parsley.
2. Toss and press the mixture into the pan so that the hash begins to crisp, about 3 minutes. Divide among 4 plates. *Garnish with hot sauce.
3. In a nonstick pan, heat the teaspoon of EVOO over medium heat. Crack eggs into the pan and fry to desired doneness (runny is yumm!). Season with salt and pepper. Serve the hash topped with the fried eggs.

*Adapted from Mario Batali 's recipe on The Chew:http://abc.go.com/shows/the-chew/recipes/Red-Flannel-Hash-Fried-Eggs-Mario-Batali See More

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New Mommy Spring Outfits!

As a new Mom, I want to hide my tummy a bit until I get it into serious shape!

 

So for now, I have some found some great buys to help me feel good about myself while I slim down!

 

 

 

Where To Buy These Items

Where To Buy These Items

 

 

Where To Buy These Items

 



Motivation for the Day!

 

 

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DIY Sensory Boards for Babies and Toddlers

Being a Stay at Home Mom can be exhausting! And when my twins both start screaming, it can be overwhelming. Even though they are only four months old, I want them to have as much educational stimulation as possible...enter: Sensory Boards.

 

As I searched Pinterest, the modern day encyclopedia for Moms, I came across this website that shows a lot of different options and recommendations!

 

Watch for me to post my Sensory Board! :)

 

DIY Sensory Boards for Babies and Toddlers

 

All Photos from Fun At Home With Kids