October 28, 2014

Autumn Chicken Vegetable Soup

If you need a nice, hearty, and very HEALTHY soup to warm you up on a cool autumn day, I think I have found the perfect soup for you. I made this soup last night, and Dylan and I both approved very highly of it :) Not only is it tasty and wholesome, but it is also very filling. Which works out perfectly because I was left with plenty left over soup to take with me to work today for lunch. Score!
This recipe makes soup for 2-3 people.

5-6 pieces of chicken thighs
2-3 tbs olive oil
1 tbs butter
2 tbs garlic, minced
1 onion, chopped
2 parsnips, chopped/diced
1 cups butternut squash, peeled and diced
6 oz tomato paste
4 cups chicken broth
basil, parsley, salt, and pepper
small pack of gnocchi
Parmesan cheese

Preheat oven to 375. Place chicken on a baking sheet. Drizzle chicken in a little olive oil and season with salt and pepper. Bake for 30 minutes, until chicken is cooked fully through.
In a medium-large pot, heat olive oil and butter. Saute in garlic and onion for a few minutes.
Add in parsnips, butternut squash, tomato paste, and a couple dashes of salt and pepper. Allow to cook for 4-5 minutes. Then stir in chicken broth. Cover and let cook for 20 minutes.
While you wait, start cooking the gnocchi. Also, shred the baked chicken.
After 20 minutes, add chicken, salt, pepper, a few dashes of parsley and basil to the soup. When gnocchi is ready, add them in as well.
Top with Parmesan cheese and enjoy with a side of bread for dipping!

This recipe was inspired by this one here.

October 25, 2014

Audley End

Today was the most perfect autumn day. Dylan and I headed over to Audley End House to take in the beautiful estate grounds and absorb all those fall colors! Here are some pics from our day.
Enjoy your Saturday!

October 24, 2014

Pumpkin Spiced Over-night Oats

A perfect breakfast to-go, with some autumn flavor.
For breakfast this morning I ate this seasonal flavored pumpkin spice over-night oats. I have become a really big fan of over-night oats (that is, when I remember to prepare them the night before). I almost always stick with my honey cinnamon oats, but I changed it up this morning with some extra flavor.
1/2 cup steel cut oats
1/2 cup almond milk (or milk of choice)
1/2 tsp cinnamon
1/4 tsp all spice
1/8 tsp ginger
1/8 tsp nutmeg
drizzle of honey

Mix together all ingredients in tight container and let sit in fridge over night.
Or sometimes, I just mix together the milk and oats, let that sit over night. Then the next morning I mix in the rest. Both ways will turn out the same :)