First things first… My comprehensive verbal exam is one week from today. This means (if you haven’t noticed) that I might be a little random with the blog posting. Don’t think though for a second I am not thinking in “blog post” still haha… speaking of, yesterday was a 13 hour day (today was close to beating it) and all I wanted was something familiar (food-wise) for dinner to knock out my end of the day studying (sticking to the list).
For dinner I need:
No fuss, no thinking, and not a time consuming recipe.
Okay, when do we not want something like that? Haha anyhow… back to the point. I decided on soup and a sandwich.
And okra… because okra is everywhere this season for me! The okra and the soup ingredients were all roasted on Monday. So it fit my “no time consuming recipe.” The sandwich ingredients were all in the fridge and the toaster was out (actually plugged in) so “no fuss” was written all over that! The whole no thinking thing came in when I threw the soup together…
I took the delicata (yep still want to say delicate) and spaghetti squash and put them in the Ninja (my amazing blender which has super powers) and pretty much had no idea what I was going to do so I did what I normally do make it all creamy with some milk (lactose-free of course). Once it was to a soupy consistency I decided to try out the nutritional yeast I bought (it sorta taste like cheese… and it is PACKED with protein). I also added some red pepper flakes, sea salt, pepper, and paprika (smaller than a pinch). I think that was it on the spices… I was either reviewing my notes or not using my brain so no telling what went in ahha! The Squishy Squash Soup “recipe” is at the end of the post!
**Side note… click on the nutritional yeast link for a cool Paleo blog and a great lactose free recipe for basil that is freezeable. Perfect because we have a lot of basil to store up for fall/winter pizzas!
This sandwich was AMAZING! I toasted the Ezekiel bread, layered cheese on there and roast beef. I stuck that under the the broiler until it was warm and the cheese was melted… then layered on (late girl tomato from the garden), pickles (homemade and crunchy), spinach, and spicy mustard! So delicious… everything. The soup is protein packed and creamy… all lactose free so I could splurge on a sliver of cheese on the sandwich 😉
Squish Squash Soup
1 spaghetti squash
2 medium size delicata squash
2 small size delicata squash
Paprika (itsy itsy pinch)
Red Pepper Flakes (pinch)
Sea Salt/Pepper (pinch)
Nutritional Yeast (4 tablespoons)
Milk (around 2 cups)
Bake your veggies- I used coconut oil and salt then baked on 400 degrees until the insides were soft (over 30 minutes for the big guys). Scoop out the insides (after they cool) and put in a blender. Add half your milk. Blend. Add your other ingredients and the rest of the milk. Taste away to check for taste and texture.
Yields about 6 servings.
It should be similar to split pea soup (awesome recipe over at Eat Live Run, click the link to head over and try it out)… consistency wise and looks. They are not very pretty haha but taste delicious! Which is all that matters 🙂
Have a wonderful football filled Saturday tomorrow (Roll Tide),