Butternut squash soup filled with beta-carotene, vitamin C and fibre. Roasted chicken gives it that heartiness and extra protein!
Super easy. Grab some squash, chicken and seasoning. Throw it all together on a sheet pan and roast until golden and tender. Mix it up and get a warm, hearty soup, that’s great for lunch, dinner or even a snack!
Here’s the recipe!
Roasted Chicken Butternut Squash Soup
2 skinless chicken breasts (or 4 chicken thighs if you like dark meat)
1 medium butternut squash, peeled, seeds and diced
3 cups of frozen diced butternut squash
1 small yellow onion, diced
2 tbsp extra-virign olive oil
salt and pepper
4 cups low-sodium organic chicken broth
1 tsp turmeric
1 tsp garlic powder
- Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 25-30 minutes.
- Transfer chicken to a plate and let it cool. Put squash and onions to a medium pot and add broth, garlic powder and turmeric. Bring to a simmer over medium-high heat. Let simmer for about 10-15 minutes. If you like a smoother soup, transfer to a blender and blend to desired consistency. OR With a potato masher mash the squash until soup is thick and chunky.
- Shred or cut meat into small pieces and add to soup. Season to taste with salt and pepper. To serve, top with parsley!
Caramelized cauliflower with just a hint of parmesan crust. So good, so easy.
Here’s how to make it:
Parmesan Roasted Cauliflower
1 head cauliflower, cut into florets
4 sprigs thyme
4 garlic cloves, unpeeled
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
½ cup grated Parmesan
- Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with thyme, garlic, and olive oil. Season with salt and pepper.
- Roast, tossing occasionally, for 35-40 minutes. Sprinkle with parmesan, toss and roast until cauliflower is tender, for about 10–12 minutes longer.
Today’s ingredient spotlight: Bee Pollen
I’ve always been super sensitive to the outdoor environment. Season allergies for me mean a constant runny nose, asthma and eczema.
After being told by numerous people and reading up about it, I decided to pick up a small jar of bee pollen while at my local farmers market. Keep reading to see how bee pollen can help your seasonal allergies and all the benefits it has!
What is bee pollen?
Bee pollen is the result of the pollen that is collected on the bodies of bees. It is loaded with nutrients. High in protein and vitamins, it is a natural superfood.
Be pollen has SO many benefits for the body. It:
—> is anti-inflammatory
—> Acts as an antioxidant
—> Boosts the immune system
—> Can help fight and ease allergies
How can be pollen help allergies?
Be pollen can reduce the histamine that is released when there is an immune response to an allergen. Much like over-the-counter medications, like Reactine and Claritin, it can help suppress seasonal allergy symptoms and respiratory issues, such as asthma.
In order for it to be effective to your particular environment, it is vital to buy local bee pollen.
How to use bee pollen?
Intake of bee pollen should be done gradually and built up. It is recommended to start with 1/2 tsp a day and work your way up to 1-3 tablespoon by 4 weeks. I like to add it to my breakfast smoothie.
Be Pollen Smoothie Recipe
1 cup almond milk
1/2 tsp bee pollen
1 tsp raw honey
2 dates, stones removed
pinch of ground cinnamon
- Blend all ingredients together in a high speed blender.
Gooey, crunchy, peanut buttery and oh so chocolatey brownies.
I’ve made and tested about gazillion brownie recipes, both with gluten and without. I think these may be one of my favourites. They come in close competition with my standard gooey gluten-free brownies. These are similar except they’re not only gooey, but crunchy, peanut buttery and super chocolate all wrapped up into one little brownie.
I’ve even made these with a marshmallow layer in between the brownie and the chocolate crunch, but I prefer them this way.
You don’t have to use these brownie recipe (although it is perfection) you can use any old brownie box mix.
Here’s the recipe for these awesome brownies! Share your re-creation on Instagram and tag #bitchininthekitch so I can see what you made!
Flourless Crunch Brownies
1 cup white sugar
6 tbsp vegetable oil
2 large eggs
1 tsp vanilla
3/4 cup dark cocoa powder
1/4 tsp salt
1/4 cup chocolate chips (I used bittersweet)
1 cup chocolate chips
3/4 cup peanut butter
2 tbsp butter
2 cups Rice Krispies
- Preheat oven to 350F. Lightly grease a 8×8 inch baking pan. I like to line it with parchment so it’s easier to pull out and cut.
- In a medium sized bowl, beat together sugar and oil until combined. Add in the eggs and vanilla. Beat for another two minutes.
- Add in the cocoa powder and salt to the batter, and blend until smooth. Fold in the chocolate chips.
- Pour into prepared pan and bake for 17 minutes, until brownies are just set but still slightly underbaked.
- For the topping: In a microwave safe bowl, combine chocolate chips, butter and peanut butter. Microwave at 30 second intervals until smooth and melted. Fold in the Rice Krispies.
- Pour topping onto the cooled brownies and spread to cover entire top. Wait until cooled to cut. I put mine in the fridge for about an hour to set up faster.
- These can be kept in the refrigerator, but will be slightly chewier and crisper. Leave on the counter for a gooier brownie.
Note: These recipe can be EASILY doubled if look for a thicker brownie, or if you would like to bake it in a 9×13 inch pan.