Instant Pot Butternut Carrot Soup

Its officially fall which is my favorite season. Squash is a staple food in my diet and I try to eat as much as possible during this time of year. This is a super simple recipe when made with an instant pot. You can also make it in a stock pot but it takes much longer. I like to use a stick immersion blender to blend my soups, but you can use a regular blender as well. I honestly hate pouring hot soup into the blender, the immersion blender was one of the best investments I have made.

This soup can be topped with many different super yummy toppings. I like to use goat yogurt, vegan sour cream, or coconut yogurt. Roasted and salted pumpkin seeds are also a great topping.

Instant Pot Butternut Squash Carrot Soup

  • Servings: 8
  • Print

Prep Time: 15 Minutes

Cook Time: 10 minutes plus time for the instant pot to pressurize


2 Inches of peeled ginger minced

1 Yellow Onion

1 Butternut squash peeled, cut into 2 inch chunks

1 Bag of carrots washed and chopped

1 Tablespoon salt

1 Teaspoon pepper

1 Tablespoon oil (olive or avocado)

1 Tablespoon fresh thyme

3 Cloves of garlic pressed

4 Cups of chicken stock

1/2 Cup of full fat coconut milk


  1. Turn the Instant Pot on sauté and add the oil, onion, salt, and pepper.
  2. Sauté until onions are soft and translucent.
  3. Add thyme, handful of of carrots, and a handful of squash.
  4. Sauté for 5 minutes stirring irregularly.
  5. Add chicken stock , the rest of the veggies, minced garlic and ginger.
  6. Put the lid on the instant pot, press manual or pressure cook and set the timer for 10 minutes.
  7. When the timer beeps, manually release the steam through the vent.
  8. Using an immersion blender, blend until smooth. Add coconut milk and blend for 10 more seconds.

Notes: If you are cooking this in a stock pot, follow directions up to step 6. At step 6 put a lid on the pot and let the veggies simmer until the squash and carrots are soft which is about 20 minutes. Then blend with an immersion blender or ladle into a regular blender.

Blistered Shishito Peppers with Sriracha Mayo

Happy Labor Day weekend! This is always a crazy time of year for my husband and I since we both work in education. This year feels extra weird as we will not be going to any labor day parties or big gatherings. We are going camping though which is a nice way to wind down the summer.

This Shishito recipe is super simple and delicious. I know there are lots of blistered pepper recipes out there, but mine includes sriracha mayo. If you are having people over for labor day this is a great simple appetizer that people can munch on. I love Shishito peppers and could eat them all day, but my husband is not a fan so I normally end up eating most of them. I honestly think he only eats these because he loves sriracha mayo so much.

I recommend using a cast iron skillet to blister your peppers as it holds heat much better then non stick skillets. I also recommend using flaky sea salt if you have it. I only had Redmond’s natural salt this time, which was good but not the same as the flaky salt.

Blistered Shishito Peppers with Sriracha Mayo

  • Servings: 4
  • Print

Prep Time: 2-3 minutes

Cook Time: 5-7 minutes


1 bag of Shishito peppers

1 TBSP olive oil

Flaky sea salt

1/3 cup Mayo

Juice of half a Lime

1-2 TBSP Sriracha


  1. Wash Shishito peppers in a colander in the sink.
  2. Heat olive oil in the cast iron skillet on the stove on medium/high.
  3. Add the peppers to the skillet arranging them so they all touch the bottom of the pan.
  4. In a small bowl combine mayo, lime juice and sriracha. Add more or less sriracha depending on how spicy you want it.
  5. Stir the peppers so they are evenly blistering on both sides.
  6. Once they have black/brown blistered spots on both sides and have slightly softened, take them out of the skillet and put them on a plate.
  7. Sprinkle peppers with salt.
  8. Serve with sriracha mayo as a dipping sauce.

Healing Chicken Soup

Cooler evenings call for soup right? There is something about crisp evenings that make me crave soup. Usually this time of year I am strengthening my immune system for the start of the school year and new kid germs. This year is obviously much different, I am boosting my immune system so that I can stay healthy. I won’t have to worry about the kid germs…which honestly makes me sad.

This soup is easy and is so soothing when sick or just needing simple food. You can add rice to it, extra veggies, or noodles if that’s your thing. I usually make a big batch of this and freeze it for later. It also reheats nicely for lunches.

Healing Chicken Soup

  • Servings: 6
  • Print

Prep Time: 15 minutes

 Cook Time: 45 minutes


2 TBSP Olive Oil

1 Large Onion finely chopped

1 Bag of Carrots chopped (roughly 3 cups)

2 Cups Celery chopped

3 Cloves of Garlic minced

½ inch of Ginger grated

1 TBSP Fresh Thyme (minced)

1-2 tsp Kosher Salt

1 ½ Cartons (32 oz) Bone Broth (add more as needed)

4 Bay Leaves

1 Pound of Cooked Chicken

Juice of 1 Lemon

(1/2 bunch of diced Kale optional)


  1. In a stockpot heat olive oil on medium heat.
  2. Add onions and sauté until soft.
  3. Add ginger and garlic, stir for 1 minute or until aromatic.
  4. Add celery, carrots, thyme, and salt. Sauté for 3-5 minutes until the celery starts to soften.
  5. Add the bone broth and bay leaves and bring to a boil with the pot uncovered.
  6. Lower the pot to a simmer and cover. Simmer for 10-15 minutes.
  7. When the carrots are soft, add the cooked chicken and lemon juice (and Kale is using).
  8. Return to a boil and cover for 5 minutes.
  9. After 5 minutes take off the heat and let cool.

Note: You may need to add more broth depending on if you add Kale. If you add Kale to your soup, add ½ to ¾ cup more bone broth.

BBQ Roasted Turnips

I am all about roasting all the root vegetables. I am also all about using all the seasonings in my kitchen. Want to make eating healthy taste yummy? Add spices! I grew up eating so many different spices because my mom was an experimental cook. Fun fact, I used to love smelling spices. Once at an Indian restaurant I thought it would be a good idea to smell/snort cayenne pepper….it did not go well. Another fun fact, if you snort cayenne you can squeeze lemon wedges into your nose to stop the burning.

Turnips are a super versatile vegetable and take on the flavor of the spices you douse them in. This barbecue seasoning is from my BBQ chicken sandwich recipe and adds so much flavor.

BBQ Roasted Turnips

  • Servings: 4 servings
  • Print

Prep Time: 5 minutes

Cook Time:  20 minutes

 Servings: 4 servings


3-4 large turnips

2-3 TBSP olive oil

1 TBSP BBQ seasoning


  1. Pre-heat the oven to 400 degrees. Line a baking pan with parchment paper.
  2. Toss the turnips in olive oil and seasoning and spread on the pan.
  3. Roast turnips for 20 minutes until tender. There are many different types and sizes of turnips. If you have small turnips you will want to cut up more then 3-4. If your turnips are huge you may have to add more seasoning or oil so that they are thoroughly coated.

Southwest Chicken Cakes

This is one of my go to recipes to meal prep when I know I am going to need on the go meals. They are easy to throw together and quite yummy. The nice thing about these cakes is that they are super versatile. You can make them with canned chicken or canned salmon (obviously I won’t be doing this as I would die…). They are also good with lots of different toppings, try them with pesto, avocado aioli, burger sauce, or Siracha Mayo.

A couple notes about this recipe, they cook up pretty nice but seem really sloppy when you put them on the pan. Just make sure that they are in a round shape when on the parchment paper and that they are relatively uniform in their thickness.

Southwest Chicken Cakes

  • Servings: 4
  • Print

Prep Time: 20 minutes

Cook Time:  25 minutes

Servings: 4 servings

Chicken Cake Ingredients:

4 Cans of Chicken (6 oz cans)

½ Red onion diced fine

1/8 Cup chopped Parsley

1 TBSP coconut aminos

1 TBSP Dijon Mustard

½ Cup Mayonnaise

2 eggs

1/3 Cup Almond Flour

1 tsp salt

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

½ tsp paprika

1 TBSP Ghee/Olive oil/or oil of choice


  1. Preheat the oven to 425 degrees.
  2. In a large bowl mix together all the cake ingredients until they are combined.
  3. Line a baking sheet with parchment paper.
  4. Using a 1/3 cup measuring cup, scoop mixture out of the bowl and place on the parchment paper.
  5. Pat down the cakes so that they are ½ inch thick. You should be able to fit 10-12 on the pan.
  6. Bake for 15 minutes, then flip the cakes and bake for another 10 minutes.
  7. Cool on a wire rack for 10 minutes and then enjoy!

Roasted Pumpkin Seed Gremolata with Green Beans

Gremolata is essentially an Italian chimichuri. It is used for a topping on meat, vegetables, and pastas. I personally love this recipe on top of veggies and sprinkled on top of pastas. It is super fresh and herb heavy. I currently have an abundance of parsley in my yard so I am using it in as many recipes as possibles. I may have to make some green chicken later this week to use some up. I really love Italian cooking, I briefly lived there for a summer in 2010 and gorged myself on pastas, pizzas, and pastries the whole time I was there. Now that I am gluten and dairy free I am always trying to recreate the recipes I love with healthier ingredients. This recipe is one I totally forgot about until my mom made a hazelnut version for my cousin and aunt who are on the Specific Carbohydrate Diet. This super simple recipe is delicious and easy to make.

Roasted Pumpkin Seed Gremolata with Green Beans

  • Servings: 4
  • Print

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 4


1 bag of Green Beans

1 cup washed Parsley

½ cup raw pumpkin seeds

Zest of 2 Lemons

1 clove of Garlic

1 TBSP Olive oil plus 1 TSP Olive oil for beans

Salt to taste


  1. Preheat the oven to 375 degrees and line a pan with parchment paper.
  2. Spread ½ cup raw pumpkin seeds onto the pan in a thin layer.
  3. Roast pumpkin seeds for 10 minutes and let cool.
  4. Prep Green Beans my removing top and steaming for 8-10 minutes until desired softness.
  5. With a Chef’s knife or other sharp knife, mince the parsley until super fine.
  6. Place the super finely minced parsley in a bowl and zest both lemons into parsley.
  7. Mince garlic or use a garlic press, add garlic to bowl with parsley and mix.
  8. In a food processor or blender, pulse the roasted pumpkin seeds so that they are ground into small chunks. You want some texture so don’t grind them too fine.
  9. Pour Roasted Pumpkin seed crumbs into the parsley mixture.
  10. Next add 1 TBSP of olive oil and stir to combine.
  11. In a large bowl add the cooked green beans, 1 TSP olive oil and salt to taste (I use ½ tsp), spoon ½ to ¾ of the Roasted Pumpkin Seed Gremolata onto the beans and mix to combine.
  12. Store leftovers in an airtight container in the fridge for 2-3 days

Sausage Egg Casserole

This is my go to brunch recipe. In my family there are so many different dietary needs, so it’s crucial to find recipes everyone can eat. This recipe can be made into several variations interchanging vegetables, meat, and spices. This is my simple version of this recipe and at some point I will photograph and post other variations.

The key to making egg casseroles is to fully cook the vegetables and the meat ahead of time. No one likes biting into a casserole and getting a piece of raw onion….or at least not me. I find raw onions super disgusting though I love them cooked. I find that adding spices to the veggies and then just the salt and pepper to the eggs helps balance out the flavors. You could also cook the meat and veggies together to give the veggies extra flavor. If you are vegetarian then completely leave out the meat but add two more eggs. Honestly this recipe is so versatile and can be adapted so easily.

Sausage Egg Casserole

  • Servings: 6-8 people
  • Print

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6-8 people


10 eggs

1 lb ground sausage

½ an Onion

2 cups of Kale chopped

1 teaspoon salt

½ teaspoon pepper

1 teaspoon Red Chili Flakes

1 tablespoon olive oil


  1. Preheat the oven to 350 degrees.
  2. Chop the onion and sauté in a skillet with olive oil.
  3. When the onions are translucent add the kale and chili flakes and cook until the kale is soft.
  4. When the Kale is cooked pour it into a bowl and set aside.  
  5. In the same skillet add the sausage and cook until very lightly browned.
  6. In a clean bowl, whisk the 10 eggs and then add the salt and pepper.
  7. Grease a 9×13 baking dish, pour vegetables and sausage into the glass baking dish.
  8. Top the vegetables with the whisked eggs and stir to combine.
  9. Place the casserole in the oven for 30 minutes. You will know it’s done when the edges are browned and the center does not jiggle when shaken.

Rosemary Potatoes

Everyone loves a good potato….unless your on one of those low carb diets. As you will learn on this blog I am pretty anti-diet. I truly believe that if you want to change your weight and your health you have to change your lifestyle. I won’t go on a rant about that here because this post is about potatoes.

I am a big fan of all things potatoes. Fried, mashed, slivered, diced, I will eat them any way they are cooked. My all time favorite way though is to bake them with olive oil, fresh rosemary, and salt. Honestly, if you have not planted rosemary in your garden yet go and do it right now. This is the best herb to have fresh and on hand. Dried rosemary doesn’t give the same flavor to things as the fresh stuff does. I live in an apartment and I have some growing on my small back deck. Its worth it.

This roasted potato recipe is super easy and I highly recommend making them ASAP.

Rosemary Potatoes

  • Servings: 4 servings
  • Print

Prep Time: 10 minutes

Cook Time:  20-24 minutes

 Servings: 4 servings


1 bag of multicolored small potatoes or red potatoes

2 TBSP olive oil

3 sprigs of Rosemary (leaves diced)

½-1 tsp salt (depends on how salty you like potatoes)


  1. Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut up the potatoes into ¼ inch pieces and put them in a bowl.
  3. Coat them in olive oil, sprinkle in rosemary leaves, add salt and toss together.
  4. Spread out on the pan and roast for 30 minutes.