Oh yeah... Fall is definitely in full bloom!  Not just because the weather is changing and the leaves are blooming into beautiful fall colors, but I can also tell by the looks of my meal record lately!  Geesh, I've been "Fall"ing it up on the food front this week with all kinds of Autumn inspired meals.  I just have to start with this little sammie I came up with, it's so easy to make and so FRESH, really it's not Fall/Autumn inspired, but I'm throwing it in here for good measure because really ANYONE can throw this delish dish together in seconds for a fresh, figure-friendly snack or lunch!
Look how beautifully yummy this is!  This is my veggie sammie :)  Lettuce, red onions, tomato, avocado shared between two pieces of whole grain bread...DONE! So good, so healthy and sooo fast!

Next up is the Fall stuff, for you I have a soup and another quick snack, I'll share my snack idea first, since it is also a quickie as well :)
I'm really loving the apple selection at the grocery store this time of year, these apples are HUGE.  My fav, the HoneyCrisp Apple :)  These apples are so juicy and so yum, I can't get enough.  Slice one of these up and mix yourself some PB2 powder with some H2O or Almond Milk and you have yourself an amazing Fall Festive snack-a-roo!  Healthy once again!  And a BONUS because PB2 is like super lo cal and fat than traditional peanut butter, but tastes exactly the same... SCORE!

Ok... on to the big dog :)  This soup is PERFECT for that lazy Fall Sunday, when you want to relax and enjoy some football on TV and a nice warm bowl of soup.  This Butternut Squash, Green Apple soup is a winner!
OK, fair warning!  This soup simmers for about 6-8 hours, so keep that in mind, it's not a quick soup fix kinda thing!  Check it out!

WHAT YOU NEED:
4 cups of precut butter nut squash pieces (I bought a whole butternut squash and cut it myself into chunks)

3 Granny Smith Apples, peeled and sliced

1Tbsp. nutmeg

4 cubes chicken bouillon

4 cups water (or substitute 4 cups low sodium chicken stock for water and bouillon)

Salt and pepper to taste

WHAT YOU DO:
Place butternut squash, sliced apple, chicken stock, and spices into slow cooker.  Cook on low heat for 6 - 8 hours.  Cool.  Puree in a blender.  (for chunkier souop, use potato masher instead of blender, this is what I did!)  Return soup to slow cooker to keep warm.  Serve with garlic parm toast and small mixed green salad.... YUM!

Sooo good.  And even better days later!  This recipe made A LOT of soup, so it's PERFECT for a few days meals.  So, the time you put in to make this, def pays off for quick meals later in the week ;)  Not to mention the nutritional value... DANG!  Only 145 calories and 1 gram of fat per serving.... LOVE IT!  ENJOY :)
 


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