Food for Thought

Now that I am at home, I am trying to feed my family good, wholesome meals. I’ve been exploring how to make nutritious meals and snacks that satisfy everyone- a (sometimes picky) four year old, a husband who loves traditional French food, and myself-an always hungry on-the-go mom.

Getting a four year old and an infant to eat healthy food is not always an easy feat (or an entire family for that matter). Here are a few quick and easy recipes I made last week for dinner that a friend of mine asked me to share:

Butternut Squash Soup
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons ghee or coconut oil
6 cups chicken stock or vegetable stock
1 medium onion, chopped
1 teaspoon nutmeg
sea salt and pepper

Directions:

Cut squash into approximately 1 inch chunks. In large pot melt ghee or coconut oil. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks and place in blender and puree. Return blended squash to pot. Stir and season with nutmeg. Add salt and pepper to taste. Serve.

Baked Salmon
2 (6 ounce) fillets, salmon
2 cloves garlic, minced
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
sea salt and pepper to taste

Directions:

In a medium bowl, make marinade by mixing olive oil, garlic, basil, lemon juice, parsley, salt and pepper. Place salmon fillets in a glass baking dish and cover with marinade. Marinate in the refrigerator about 1 hour. Preheat oven to 375 degrees. Bake 35 to 45 minutes or until salmon flakes with a fork.

Enjoy and happy eating!

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