healthy eats

Meg's Butternut Squash Soup

The creamiest (using no cream) fall soup in the books! A must try! My fall-loving self couldn't resist whipping this up the other day while I waited for my sweetheart to get home from late night class... and he loved it. Give it a try. This recipe yield ~7 cups and you can freeze for later use as well!

1 medium - large butternut squash (about 2 lbs.), cubed

4 medium carrots, kept as is *you can also use a half of a small bag of baby carrots

1/2 large onion, diced

2 Tbsp. avocado oil

salt and pepper, to taste

3 1/2 -4 cups chicken stock (*start with 3 1/2 and you can always add more in later if your soup is too thick)

3 cloves garlic, crushed

2 tsp. cinnamon (*if you don't want the cinnamon taste too strong, start with 1 1/2 tsp.)

1/4 tsp. nutmeg

1 can lite coconut milk

green onions, chopped

1. Preheat oven to 425 degrees. Place tin foil over a baking sheet. Arrange cubed butternut squash, onion, garlic and carrots on baking sheet. Half of the sheet should consist of butternut squash, about a third filled with onions, and then the carrots to the side (picture below). Drizzle lightly with avocado oil and salt and pepper. 

2. Bake veggies for 30-40 minutes at 425 degrees, or until starting to brown and soften.

3. Pour chicken stock into blender along with roasted veggies when they are all cooked. Blend until smooth (on the "soup" setting if you have a Blendtec). Pour blender contents into a large stockpot on the stove. Add cinnamon, nutmeg, coconut milk, and pinch of salt and stir gently. Heat on medium heat until ready to serve.

5. Garnish with green onions, if desired.


Meg's cinnamon Crepes

These will melt in your mouth and give you the satisfaction of eating a healthier crepe than one you'd find on the streets of Paris. Chances are, you won't even know the difference!


Yields: 5 medium crepes. Double for bigger groups


1/2 cup white, whole wheat flour

2 egg whites

1/2 cup 1% milk, or skim

1 pinch of kosher salt

1 Tbsp. unsweetened applesauce

1/2 tsp. cinnamon (*Optional. They are yummy, even without the cinnamon)

1/2 cup fresh berries, or frozen berries (thawed, and drained)

1 Tbsp. powdered sugar for dusting


Mix all ingredients together in blender, besides berries and powdered sugar. Heat small/medium skillet to medium heat and lightly coat with butter or coconut oil. Pour 1/4 cup of batter into the pan and tilt in circular motion until the batter has spread to edges. Cook until bottom is starting to brown, and flip. Enjoy with fresh berries and powdered sugar to dust the top!