Creamy Curry Butternut Squash Soup

November 3, 2019

Creamy Curry Butternut Squash Soup


1 large, peeled & cubed butternut squash
2 yellow onion, sliced
2 green apples, peeled & cubed
4 cups vegetable broth or broth of your choice
3 tbsp olive oil
1 tsp curry powder
¼ cup toasted coconut
2 green onion, sliced


Preheat oven to 425 degrees F. On two parchment lined cookie sheets divide butternut squash, apples and onions onto each cookie sheet. Toss 1-2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper with each cookie sheet. Roast 40-45 minutes or until squash is tender.

Using a blender (I used Blendtec) place 1/2 roasted veggies and 1 cup broth and puree until smooth. Pour into large pot and repeat with other 1/2 of veggies and broth in the blender and add to the pot.

Add additional broth to large pot of butternut soup to create desired consistency. Add curry and additional salt and pepper to taste.

Once soup hot, ladle into bowls and top with toasted coconut and sliced green onions.

Store leftovers in fridge, best consumed within 3 days
Gluten-free, dairy-free and vegan if made as is

Coconut Curry Meatless Meatballs

September 21, 2019

Coconut Curry Meatless Meatballs


Meatless Meatballs
2 cups cooked lentils
2 eggs, lightly beaten
¾ cup ricotta
¼ cup grated parmesan cheese
2 garlic cloves, minced
½ tsp fennel seed, crushed
2 tbsp fresh paresly, finely chopped
pinch of dried thyme
1 tsp each, salt & pepper
cup breadcrumbs
Curry Sauce
2 tbsp sesame oil or olive oil
2 medium shallots, finely chopped
2 bell peppers, sliced
1 inch of fresh ginger, grated
3 tbsp Thai red curry paste
1 can (14 oz) full-fat coconut milk
2 tbsp low-sodium soy sauce
1 tbsp fish sauce
¼ cup fresh cilantro or basil, chopped
2 tbsp corn starch


Meatless Meatballs

In a food processor pulse lentils into small pieces.

In a mixing bowl, combine eggs, ricotta, parmesan cheese, garlic, fennel, parsley, thyme, salt and pepper, mix well. Mix in breadcrumbs and lentils.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll the mix into balls and line them up on the baking sheet.

Bake 20 minutes until meatballs are golden. Turn halfway through baking.

Curry Sauce

In a large skillet add oil over medium heat. Once hot add shallots, bell peppers and ginger. Cook until fragrant and peppers softened, 5 minutes. Season with salt and pepper.

Stir in curry paste, cook 1 minute. Add the coconut milk, soy sauce and fish sauce. Stir and bring to a boil.

In a small bowl combine 2 tbsp or so cool water and corn starch, whisk until blended and no lumps, set aside.

Add the meatballs to the sauce and corn starch, stirring and cooking until sauce has thickened.

Once sauce is thickened to your desire, remove from heat and stir in cilantro or basil.

Serve over rice, noodle or spaghetti squash, Enjoy!

– double meatball recipe and freeze to remake this meal super fast
– save time by buying precooked lentils and prepared meatballs

HERB ROASTED SALMON + kale & chard caesar salad

August 16, 2019

HERB ROASTED SALMON + kale & chard caesar salad


Salmon Ingredients:
2 salmon filets
3 tbsp fresh herbs: basil, chives, dill, paresly, cilantro, etc…
2 tbsp unsalted butter
Caesar Salad Ingredients:
½ cup Greek yogurt, plain
2 tbsp fresh lemon juice
1 tbsp worcestershire sauce
2 cloves garlic, minced
1 ½ tsp sherry vinegar
1 tsp dijon mustard
1 tsp black pepper
¼ cup extra virgin olive oil



Preheat oven to 425 degrees Fahrenheit

In a stainless steel sautee pan add butter and herbs. Place in oven for 5 minutes until butter is melted and herbs sizzling but not burnt.

While butter melts, season thawed salmon with salt and pepper or What’s Gaby Cooking All Things Seafood seasoning blend

Carefully remove hot pan from oven. Add salmon filets skin side up and return pan back into oven for 4 minutes.

Once again, remove pan from oven. Gently pull back salmon’s skin. It should remove fairly easy but if difficult return to oven for another minute or two.

With skin removed. Season salmon with salt and pepper. Flip salmon over and return to oven for another 3 minutes or longer if you have a thick filet.

Carefully remove hot pan with salmon from oven, spoon any extra herby-butter sauce over salmon and finish with extra fresh herbs.

Kale & Chard Caesar Salad

Wash, dry and chop kale and chard, place in large bowl, set aside

In a small bowl whisk yogurt, lemon juice, Worcestershire sauce, garlic, sherry, dijon, pepper and olive oil until combined, set aside.

Finely grate 1/4 cup or so fresh Pecorino cheese (parmesan is okay too)

To the mix of kale and chard, pour about 1/2 dressing and toss, continue to add more dressing as needed. Add cheese and toss.


Store extra salad in sealed container in fridge, best to eat next day.

If you plan to eat salad 2-3 days later, store undressed lettuce and dressing separately in sealed containers in fridge.


February 4, 2019



1 tbsp extra-virgin olive oil
½ white onion, finely chopped
3 carrots, finely chopped
3 ribs celery, finely chopped
3 cloves garlic, minced
6 sprigs fresh thyme
1 cup French green lentils, rinsed
cup flat leaf parsley, finely chopped
½ tsp salt, plus more as needed
½ tsp ground black pepper, plus more as needed
3 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed and drained
1 bunch of curly kale, washed, tough stems removed and leaves shredded
Splash of balsamic vinegar, plus more as needed
Optional: grated Parmesan and freshly cracked pepper



1. In a large pot over medium heat, heat the oil. Add onion, carrots, celery and garlic and cook, stirring occasionally until the vegetables are soft, about 10 minutes

2. Stir in thyme, parsley, salt and pepper. Then add the lentils and vegetable broth; bring to a boil. Stirring several times

3. Once boiled, reduce heat to low and cover pot and simmer until lentils are cooked, 25-30 minutes

4. Add the beans, kale and vinegar. Simmer until the kale is tender, about 8 minutes

5. Remove the thyme and season with salt, pepper and vinegar to taste

OPTIONAL: add grated Parmesan cheese, few twists of freshly cracked pepper and toasted crusty bread on the side to dunk into soup


Refrigerate in airtight container for 3 days or freeze for up to 2 months