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This is one of my favorite things to make with those leftover Halloween pumpkins. Warm, creamy, and satisfying, but still really healthy. You can make the recipe a bit more indulgent by adding 1/4 cup heavy cream or subbing the greek yogurt for sour cream. This is yummiest with a crust of warm sourdough or wheat bread.

Curried Pumpkin Soup

(Serves 8-10)

• 1 3/4 lb grilled or boiled pumpkin flesh OR about 25 oz pureed pumpkin
• 6 cups vegetable or chicken broth
• 1 cup coconut milk
• 1 large yellow onion, chopped
• 4 cloves garlic, minced 
• 1 tbsp ginger, peeled and minced
• 3 tbsp olive oil
• 1 tsp whole mustard seeds
• 1 tsp ground cumin
• 1/2 tsp white pepper
• 2 tsp curry powder
• 1 tsp black pepper
• 1/2 tsp salt
• Greek yogurt and chopped fresh cilantro for serving

In a large pot or dutch oven, heat olive oil and sauté onions with salt and black pepper over medium until tender. Add garlic, ginger, curry powder, white pepper, cumin, and mustard seeds and stir until fragrant, about 30 seconds. 

Add stock and pumpkin and bring to a boil, reduce heat and simmer for 20 minutes. Puree mixture in small batches in a blender (food processor also works in a pinch) until all of it has achieved a smooth, uniform texture, and return to pot.

On medium heat, stir in coconut milk until warmed through. Ladle into bowls and serve with a dollop of greek yogurt and a sprinkling of cilantro. *Depending on the kind of pumpkin you use, the soup can range from a light orange to a deep golden yellow. It’s all yummy though :)

Enjoy!

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This was my dinner last night. Really easy, warm, and satisfying on a fall evening. This recipe can be made gluten free, and dairy free by subbing the yogurt with a soy based product and skipping the parmesan. 

Turkey Meatloaf

(Serves 4-5)

• 1 package ground turkey (1-1.25lbs)
• 1 onion, finely chopped
• 4 cups raw spinach leaves
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 large egg
• 1/2 cup milk
• 3/4 cup breadcrumbs (crushed rice crackers for gluten-free)
• 2 tbsp grated parmesan cheese 
• 1/2 tsp salt
• 1 rounded tsp black pepper
• 1 tsp cumin

The glaze:

• 4 tbsp ketchup (or 3 tbsp ketchup 1 tbsp bbq sauce for something sweeter)
• 2 tsp Worcestershire sauce
• 2 tsp tabasco/hot saucee

 Baked potatoes:

• 4-5 large russet potatoes
• 3/4 cup greek yogurt OR sour cream
• 1/4 cup chives, chopped
• Salt and pepper to taste

Preheat oven to 375 degrees. Wash potatoes under running water with a stiff brush, dry, and poke with a fork about 10 times all around. Place on rack (middle is best, but top will do). Line a baking tray with aluminum foil and either brush with olive oil or spray with cooking spray.

In a bowl, soak breadcrumbs in milk. In a pan, sauté onions and garlic on medium heat until tender, then add spinach leaves and cook until wilted. In a large bowl, combine ground turkey, egg, cheese, spinach/onion/garlic, salt, pepper, cumin, and soaked breadcrumbs. Mix thoroughly. 

Using a 1 cup measuring cup, scoop out  the mixture, level the cup off, and invert onto the lined baking tray. Repeat until all the the mixture is used. Glaze the tops of the mini meatloaves and put the tray in with the potatoes to cook for 40-45 minutes. Remove meatloaf and check on potatoes at the same time. If done, split potatoes, spoon on yogurt/sour cream, and sprinkle with salt/pepper/chives. 

Enjoy!

A big part of being healthy, for me, is eating food that is fresh, organic, and/or local. Eating fruits and vegetables not only tastes great, but makes you look and feel great too; excellent for your skin, hair, and heart.

Apples, carrots, grapes, pumpkins, pears, and brussel sprouts are all in peak season in my area. We go to a local farmer’s market on the weekend and grab all of our produce there (along with some yummy cider!). I’m a huge believer in farm to table.

To find out what’s in season in your area, you can use Epicurious’ Peak Season Map.

News & Notes

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What I had for dinner: marinara sauce with turkey and spinach meatballs over penne pasta, salad on the side.

It was really quick and easy to make.

(serves 8)

Turkey Meatballs

• 1lb lean ground turkey meat
• 1 egg
• salt and pepper to taste
• 1/3 cup chopped spinach leaves
• 2tbsp parmesan cheese
• 1 cup whole wheat bread crumbs
• 1 tbsp olive oil

Combine ingredients. If mixture is too wet to roll into a ball, add more breadcrumbs. Roll rounded tablespoons of the mixture, and brown them well in a skillet with the olive oil. Set aside

Boil 1 box of whole wheat penne pasta, reserve 1/2 cup starchy pasta water.

Tomato Sauce

• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 4 small tomatoes boiled, skinned, and diced OR 1 can diced tomatoes
• 1 can tomato sauce
• 1/2 cup pasta water
• salt and pepper to taste
• 1 tsp dried basil
• 1 sprig or 1 tsp dried rosemary
• 2 tbsp olive oil

Sautè onions, garlic, salt, pepper, and basil in olive oil over medium-high heat until onions are tender and semi-translucent. Stir in diced tomatoes and let simmer for about 5 minutes. Then add tomato sauce, pasta water, and rosemary, and bring to a boil. Reduce heat and simmer for 10 minutes. Add browned meatballs and simmer for 5-10 minutes, until flavors are combined.

Enjoy!

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I made this chicken and spinach curry yesterday. In the photo it’s over rice noodles with a spoon of thai chili garlic sauce, which is the way I had it at lunch time. For dinner I had it over brown rice.

It’s full of vitamins, protein, and amazing flavor! 

Full recipe after the cut!

Chicken and Spinach Curry:

(Serves 8)

• 32oz chicken breast (or thigh if you’re going for less lean more flavor)
• 3-4 cups spinach leaves (fresh or frozen)
• 4tbsp olive oil
• 2 yellow onions, finely chopped
• 1tbsp fresh ginger, minced
• 4-5 cloves garlic, minced
• 1 chile, seeded and minced
• 3 stalks celery, finely chopped
• 1/4 cup flour (chickpea or wheat)
• 1 can diced tomatoes OR 3 medium tomatoes, boiled, skinned, and diced
• 14oz coconut milk (unsweetened organic, or light)
• 1/2 tsp lime zest + juice of one lime
• 1 tbsp brown sugar
• 1/2 tbsp paprika
• 1/2 tbsp black pepper
• 1 tbsp turmeric
• 1/2 tbsp cumin
• 1/2 tsp cinnamon
• 1/2 tbsp curry powder
• 1 tsp dried basil OR 1 tbsp chopped fresh basil
• Salt to taste

Prepare the spice mix by combining the curry powder, turmeric, cinnamon, dried basil, and salt; set aside. Chop the chicken into 1” cubes and season with paprika, black pepper, and salt. Brown the chicken in a pan with 1 tbsp of the oil, then set aside.

In a pot over medium-high heat, sauté the onions, garlic, ginger celery, chile, diced tomatoes and lime zest in the remaining 3 tbsp of olive oil until soft. Then add the spice mix, and sauté until fragrant, about 2 minutes. Add flour and stir in quickly until combined, then pour in the coconut milk and stir together.

Stir in the brown sugar and lime juice, and then reduce heat and let simmer for 20 minutes, stirring occasionally. After 20 minutes, stir in the spinach leaves and let simmer an additional five minutes.

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This curry is delicious over rice or noodles, though I love it on its own topped with a dollop of greek yogurt and chopped chiles. You can add lots vegetables to it; bell peppers are a favorite addition of mine.

Submit Your Healthy Recipes!

There’s little simpler and more delicious than a poached egg on toast. So that’s exactly what I had for breakfast!

• 2 eggs
• 1 slice wheat bread
• 1 thin slice red onion
• 1/2 small tomato, thinly sliced
• 1/8 avocado, thinly sliced
• salt & pepper to taste

I poached the eggs for three minutes in water with a squirt of lemon juice (the lemon juice helps the whites stick together) while I toasted the wheat bread. I just arranged the veggies on the toast, spreading the avocado a bit on the hot toast, and topped with the eggs, salt, and pepper. Voila! 

It’s filling, easy, and yummy. Change it up by frying the egg with a small spray of olive oil and crumbling your favorite cheese on top, or adding peppers, etc.