Caprese Pesto Pasta with Blistered Tomatoes and Roasted Chicken

The title of this recipe just kills me (mostly because I made it up)….blistered tomatoes, Kelsey? Are these tomatoes swollen? In pain? Caused by intense/uncomfortable rubbing? Hard to know but just so we’re clear…these tomatoes are actually just heated in the oven until they are juicy, popping, sizzling gems of delicious, but I didn’t want to use the word “roasted” twice in the title so here we are using “blistered”.  Blistered sounds harsh and also not appetizing but it’s chic and gourmet in the food world so I’m going with it. Blistered.


So blistered. So delicious. #carbs

Anyway, this recipe is incredibly simple to make (and can be even easier with a few tips I’ll give to you).

You will need:

1 container of grape tomatoes

3 large balls of mozzarella cheese

1 box regular or whole wheat pasta (any kind you like but pasta with ridges holds sauce better and is easier to eat…think rotini or cavatappi…sorry, spaghetti, gotta sit this one out…also, generally speaking, you annoy me)

1 package of fresh basil

1 whole chicken (I roasted my own in the oven because I was working from home and had all the world’s time, but turns out the grocery store has pre-roasted chickens, ready-to-eat, which would work just as well in this)

For the Pesto: (I used this recipe, which you can make ahead of time)

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Pecorino cheese

*OR you can just buy pre-made pesto from the store to make this meal come together in about 15 minutes total.  Your call. We all have lazy days here and there in the week (or 7) so I am not judging you for this move.


Roast the tomatoes in a 375 degree oven tossed in olive oil, S&P for 10 minutes or until popping.  While roasting, cook the pasta per the directions written in plain English on the box (honestly if you can’t do this you are a lost cause….do NOT overcook the pasta. You have to watch it for a whole 8 minutes but I know you can do it).  In a large bowl, combine the cooked pasta, tomatoes, mozzarella cheese, roasted chicken (pulled from the bone), pesto and chopped basil, and stir until evenly combined.

This pasta can be served hot or as a cold side dish.  Also wouldn’t be a terrible idea to pop into a casserole dish, top with more mozzarella cheese slices (#allthecheese, #allthetime) and bake until golden brown and sizzling. Just sayin’.



Summer Entertaining Tips: Part 1

Want to throw a pool party but feel like putting in next to zero effort to do so? Want to look like you are really sophisticated and totally mature? Want to NOT look like the idiot in his late twenties or early thirties with a real job, serving Tostitos cool lime chips and its’ accompanying jarred salsa garbage (we all know both of those are located together in the grocery store, at the end of the aisle for marketing purposes. You aren’t fooling anyone with this move and honestly, shame on you. This is a white trash move and you know it. At the very least, go to Whole Foods) Don’t worry, I got you, ’cause this post is all about skewered food.  That’s right, a whole meal on a stick. Aka zero utensils. Aka zero plates. Aka zero clean up and also basically zero cooking.

From what I am gathering from my first few days into Chicago summer (that’s right, DAYS. It’s June but two days ago it was a casual 45 degrees here….I feel like I’m in the twilight zone. No one thinks this is weird but me), summers here are all about rooftops, pools, beach days, and day drinking. My building in particular has a pool situation that does not suck, so I will be spending a good amount of time here over the next couple months. I plan on having lots of friends join me for various occasions, and so, I’m starting to bank some easy recipes I can whip out in about thirty minutes tops.  These “recipes” are not breaking news, but just wanted to casually remind everyone that we need not forget about the power of kebabs.

Going to an all chick gathering? Try these:

Watermelon Feta Mint Skewers — (fun fact about this link: I randomly found this on Pinterest but turns out I went to high school with Bri and her blog is awesome so feel free to add this link to the blog roll; you won’t be sorry.) Anyway, made these recently and they are just so so good. If you’re feeling ambitious, reduce some balsamic vinegar on the stove to create a thick syrup and drizzle on top. Boom. Instantly makes this twenty times more fancy.


Image from “Bites of Bri”


Caprese Skewers — I have never heard of anyone that didn’t like these and if you don’t, I don’t really know what’s wrong with you nor do I want to know really because that is just weird.

Smoked Salmon Skewers — You may have to watch the temp on days when you want to serve these; Super hot days where these could be sitting out in the sun would not be the ideal day (think evening rooftop soiree with these).

Dudes coming to the party? Honestly they should bring something (at the very least a bottle of rose but what you will likely get, if anything, is a six pack of beer that is one of two things 1) bud light, because damnit, age is just a number and we are as young as we say we are, or 2) a super hipster beer situation that you have never heard of that has an artsy label but in real-life, tastes awful.  Pro tip: bring Corona light with limes).  Anyway, if they don’t bring anything, than be the bigger person here and serve some of these:

Antipasto Skewers — Kudos to this guy for his blog name. “Mantitlement.” Perfect.

Shrimp Scampi SkewersRoxana and I have discussed that this recipe is always a winning dish for dudes. Served on a stick? Done.

If you have access to grills at said rooftop soiree, make the dudes bring raw meat and have them grill it up on skewers.  Nothing makes a man feel more manly, and like he is serving a purpose, than having him grill meat. I’m serious. Dudes will go on for days talking about their personal grilling techniques, rubs, marinades, blah blah.  We got it. It’s not that hard but sure, knock yourself out. As long as you aren’t bothering me, I’m trying to work on my tan.

However, if you need a good spice rub, once again, I got you because my good friends from my hometown of Annapolis have started a new company called, Spice Hub, that is going to change the game of spice rubs forever.  Check ’em out. Also, you should know about Tessemae’s if you don’t know already. It is a dressing and marinade company started by a family from Annapolis that I grew up with- all of their products are DA BOMB, so also feel free to check them out as well. (Shameless promotion of my hometown and home friends going on throughout this whole post. Don’t care.) Thank me later. East coast FOR THE WIN.



Hot damn, Chicago. Ya look good.


Work Perks

It’s no secret that consultants in general work very hard; the travel alone is a lot, coupled with nonstop actual hard work, it’s a grind. (I see you, people that sit at work all day and troll Buzzfeed and Pinterest.) I tend to be happier when my life is super busy though, so this lifestyle works for me.  And luckily, my team is awesome so it makes my job all that more enjoyable (they also read this blog now so, had to pump them up a bit here. This post is also basically for them because I have been promising to write it for a lifetime but you know, I had “work” to do. You’re welcome, guys).

While the travel can be tough, the dinners we are able to enjoy in our various destinations are not. Enter: this post- I’m going to blab about a few amazing dinners I’ve had over the past few weeks so if you’re hungry, welp, sorry. Go grab a snack.

First Up: Canoe, Atlanta, Georgia



This place was so cute- exactly the kind of place you think would be tucked away on the Chattahoochee River.  I’ll get to the food in a second but the backyard was probably my favorite part. Fresh green grass, beautiful foliage, a bar on the water (real selling point here), back porch, sweet tea in mason jars, twinkling outdoor lighting. So perfect.  We had a window seat looking out over the river and obviously I claimed the seat with the view- snooze ya lose.  The food was, of course, amazing as well (I mean, it’s the South after all).  Options ordered included mussels, rabbit, beet salads with whipped goat cheese, smoked salmon on crispy potato cakes, and an AMAZING bread basket (I could go on for days about this bread basket but I also love carbs (damnit) so I’ll keep it moving for all you gluten-phobes and fitness nazis).  Remember how good life was before we knew carbs were the enemy?  If you’re in the ATL, aka “Hotlanta,” take a trip here.  The scenery alone will win you, and maybe a date you are trying to impress, over.

Next Up: GT Fish and Oyster, Chicago, IL


#alltheseafood #allthewine

Okay so I know this is in my city, but when you go to an amazing restaurant like this, FOR WORK, it’s a whole new ball game.  I absolutely love seafood, and thankfully so do my co-workers, so we get along.  The ambiance here is very modern and chic, but I really want to highlight the food.  I think I ate a years’ worth of seafood in one sitting (HELLO MERCURY POISONING!- honestly could care less. Risk I’m willing to take.)  My boss really went wild here and I was not the least bit pissed about it. We ordered the seafood platter to start which I could basically just eat for life and be perfectly content; king crab legs, oysters, clams (Side comment: Does anyone actually care/notice a difference/or remember a difference and names of oysters? Every time a waiter tries to educate me I listen and nod contently but really I’m just thinking, k you can go now, I got work to do on this platter. Thanks for your time.) 


I meannn……..

We also ordered all of the other appetizers so feel free to menu browse online.  All unreal.  For my main dish I ordered the Branzino with leeks,  potato, lobster consomme (Lobster. Consomme. Need I go on? K moving on.) The wine we ordered was a perfect Bench Pinot Noir and I was the happiest consultant on the planet I am pretty sure.  This restaurant was my choice, so well done, me.

Next Up: Nico Osteria, Chicago, IL (Back to back seafood dinners here. Not upset.)


Grilled arctic char, pea puree, pea tendrils, yogurt, dill. FINE.

Again, amazing seafood at this spot- right in the heart of the Viagra triangle.  This was one of the first spots I visited when I moved here and I’ve been dying to go back.  The outdoor patio seating is perfect for people watching in a high-class area.  I ordered the Arctic Char dish (Oh how weird. Another fish dish- something new and different for me), but I had a few bites of my coworkers’ pasta dishes and was BLOWN away.


Lobster pasta situation

The Lobster Lasagnette with swiss chard, tomato, and creme fraiche  was phenomenal; my boss kindly shared a few bites.  However, the real winner in my opinion was the Stuffed Pappardelle with milk braised pork, carrot, and black truffle- one bite of that and I was sold.  Not usually a huge pork person but I would 100% make an exception for this.  Enjoy this patio in the summer while it lasts.  You won’t be sorry.

Last Up: Morimoto, Philadelphia, PA (Warning: website has sound. WHY???)


Unclear what was happening with these light fixtures secured to each table. Not gonna get into it.


As a team, we spend a lot of quality time in the Philadelphia area- cool city in its own right. I honestly love exploring cities by myself. Just walking around with my headphones in, taking in the sights, and enjoying watching people interact in their home towns, especially when the weather is nice. I’m very much an introvert though so this may sound like a super loser-ish thing to do to some. Get over it.


Oh hey, it’s my face. You’re welcome.

Anyway, when I heard we were going to Morimoto to celebrate the end of challenging project, I was stoked.  I’ve watched Iron Chef since it basically was created (I don’t have cable now but I specifically subscribed to this on my Apple TV- again…just the coolest girl in town it’s fine).  This place is quite possibly the coolest restaurant, appearance wise, that I have been to recently.  I mean, the colors are just awesome.  The food was amazing too, but again, lots of seafood and I get it, we’re seafood-ed out so I’ll spare you but just trust me that it was amazing and worth the whole experience.  I believe he has restaurants all over the country, so look him up and find the nearest one to you, STAT.


View from our Philly office. Doesn’t suck.

So, all in all, you are welcome for the longest post in history that you did not ask for.  Many thanks to my team for a fun and productive past few months.  As for the rest of you, at the very least, try to go to at least one of these so you feel that the 10 minutes you took to read this post was worth it. (That is, if you are still reading, which you are probably not, so I’m going to just end this here now. K thanks bye.)

Olive Oil Poached Salmon Salad

Hey, so, fun fact: this blog still exists. I know all 20 of you have really missed my posts but fear not because I am back only to disappear again for another 6 months for work travel (such a tease…so mysterious…except not at all. no one cares). 

Anyway, summer is supposedly on its way in a couple of months and so, I know people have been frantically trying to “get their bodies right” for the summer. I am not quite sure what this means but what I do know is that all of the sudden my apartment gym is obnoxiously crowded at 5:30 am and dudes have been hogging all of the 50+ pound weights.

What? You think I only use the 5-15 pounders? Pshh, please.  (…you’re exactly right, those are the only ones I use and they are always available. Good for me.)

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Enter: salads. I personally love salads just because you can easily add whatever you want to them, and it’s always a fun dining experience because each bite is a bit different. But they definitely get a bad rap (unless you are a Caesar salad and then you are awful and should really just think about dropping out of the game forever).

Since we’re on the “basic” theme of salads and working out, I thought I’d also throw fish into the mix to really add to the stigma (could serve with Perrier, glass of rose, all the while dancing to Taylor Swift in the kitchen wearing your cute new graphic tank top; really depends on how far you want to go with this and I mean I’ve already gone way too far so let’s get back to fish.)  I’ve always wanted to try poaching fish in olive oil instead of sauteing or steaming in parchment paper, so that is exactly what I did and it surprisingly changes the flavor immensely, and for the better, I might add.

I followed this recipe for the poached salmon (see Step 4).

The base of the salad is super simple.  I don’t have a link for this part of the recipe because there isn’t one: just creatively contemplated ingredients that would go well together in a salad, aka I saw whatever looked good produce-wise at some random market in Old Town and thought, “Hm, roasting these and tossing in a bowl with some lettuce can’t be terrible. Good plan.”

You will need:

1 bunch of asparagus

1 large sweet potato

1 12 oz package of grape tomatoes

1 English cucumber (use a normal one with seeds and that’s on you)

1 package of spinach or arugula

1 package of feta cheese (or soft cheese of your choice)


1/4 cup “good” olive oil (Thanks, Ina. Also, read this if you know what is good for you- #5)

1 1/2 tbsp red wine vinegar

1 tbsp Dijon mustard

Salt and pepper to taste

Honestly, this meal is so good and will definitely keep you on track to hit your fitness goals.  Those Thursday night cocktails and March Madness day beers? Not so much (which is my general sequence of weekend activities, so just calling myself out before my friends do). I also had a glass of rose with this because I’m the most basic and predictable of them all and I don’t even care.


Roasted Shrimp with Spaghetti Squash

Well, naturally as soon as I started this blog, I was put on a project based in Philadelphia, so I have been traveling nonstop since Thanksgiving and basically have not been home to my apartment in Chicago until now. On the bright side, I was able to spend time in NYC with friends and at home in Annapolis with family for Christmas, so I absolutely loved being able to take those trips fairly easily. I’m hitting the road again come the New Year, but will try to post as often as I can.  But alas, at long last, I am back in Chicago for a solid week and thus, back in the kitchen and could not be happier!


At the bar on Christmas night with my sis (her idea to go to the bar; felt wrong, but also, so right). Die for her.

Anyway, this post is for those of you out there that overindulged over the holidays and have now begun (or will soon begin, after Wednesday night) a detox of sorts to get the bod back on track.  I’m sort of on this bandwagon as well as much as I hate to say it, because in a few (hopefully very short) months, I will be living in Chicago for the summer (aka the best time of the year here and the only reason why people tolerate the infamous winters) and damnit, I am going to look good. Or at the very least, feel good about myself.

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This recipe has 5 ingredients. FIVE. So no excuses.  I didn’t count salt and pepper because honestly if you don’t have that in your house, stop reading right now. Just stop.

Although spaghetti squash is a BITCH to cut. I mean, I almost had to call my neighbor in here to help but since we haven’t met yet, I felt awkward about that. Don’t worry, I survived (reminder: hit the gym). Spaghetti squash, while no real substitute for real pasta, is a good trick when you are feeling bogged down by heavy food, and when seasoned correctly, can be super delicious.  Paired with shrimp, lemon, and fresh herbs? #bye.

Adapted from Martha Stewart (keep all judgments to yourself)

You will need:

  • 1 medium spaghetti squash (about 3 pounds), halved lengthwise
  • Coarse salt and ground pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons fresh parsley, roughly chopped
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Hearty Winter Vegetable Soup


This morning I woke up craving soup.  Not just any soup, but a big bowl of brothy, vegetable-packed soup.  I honestly am not sure what is more comforting than a hot bowl of soup on a freezing cold winter day– maybe hot chocolate spiked with bourbon?  hot cider? a big bowl of pasta with butter? I don’t know, all close seconds.

I browsed recipes while ellipticising this morning (at 8 am because I am a huge loser if I haven’t made that clear on this blog already), and ran off to the store before 10 am.  It was funny; this weekend in Chicago is TBOX weekend (essentially Chicago’s version of Santacon weekend, which I participated in last year and let me tell you, that is quite the marathon), so seeing drunken Santas running around at 10 am was interesting. Last year I fully participated in the fun, this year I am working out and making soup.  Oh, how the tables have turned.

Anyway, I finally found this gem of a recipe and boy, did it not disappoint.  This recipe has all of my favorite veggies: butternut squash, sweet potatoes, kale (so hipster), carrots, etc etc etc.  I actually did not add quinoa to my soup because my pot was overflowing with vegetables and broth but I’m not too sad about this.  Feel free to add whatever vegetables you like.  No one is judging you here.

Adapted from Two Peas and their Pod

You will need:

2 tablespoons olive oil
1 yellow onion, diced
1 carrots, chopped
2 celery stalks, thinly sliced
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
2 cups chopped butternut squash
3 bay leaves
4 cans (14 1/2 oz each) reduced-sodium vegetable broth
2 cans (15 oz each) diced tomatoes
1 can (15 oz) chickpeas, rinsed and drained
1 cup quinoa
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh thyme
2 cups chopped kale, ribs and stems removed
Salt and black pepper, to taste


Cinnamon Sugar Candied Nuts

This week has been one of my favorite weeks to date.  I was fortunate enough to spend almost an entire week home in Annapolis with my family and friends.  Living in Chicago has been great but there really is no place like home.


Main Street, Annapolis.

Annapolis is an awesome town with lots of fun bars, the United States Naval Academy of course, and gorgeous scenery along the harbor–it’s very historic so it’s a great place to visit if you have never been before. (A guy I was dating once told me that I am a horrible tour guide however, so don’t turn to me for tourist suggestions– consult Google)


Fam at the pub (missing my sister here, Lord knows where she is)

Anyway, I decided not to document all of the amazing holiday recipes we made for Thanksgiving this year in order to enjoy my time with my family  (also, I’m sure you are over those recipes anyway), but just to recap, I basically ate a month’s worth of food in about four days so I basically won’t be eating much for the next few weeks (psych).

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There she is…

Naturally, I will be traveling nonstop for work until Christmas, but I wanted to share a quick recipe before I hit the road that provides many uses during the holiday season: Cinnamon Sugar Candied Nuts.


Cinnamon sugar baked goodness

These nuts are great because they are delicious on their own and make a wonderful gift for coworkers, neighbors, etc, during the holiday season (because cookies are so 2013), but they also accent any salad extremely well, or serve as a great garnish on sweet potato or squash recipes.  I mean, go nuts (…SO witty).

Warning: these nuts are extremely addicting.

Adapted from Damn Delicious

You will need:

  • 1 large egg white
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 2 cups raw almonds
  • 1 cup raw pecans

Hope you all had a wonderful Thanksgiving as well!

xo Kelsey

On dieting…

With Thanksgiving and the holidays upon us, I can’t help but be reminded of a topic that plagues many young women around this time of year–overeating and subsequent dieting. The dreaded “d” word.  I honestly hate this topic so much but it’s sort of inevitable to encounter, especially at my age, so I want to share a few of my thoughts on the subject.  I’ll spare you all the details but, like most young women with dieting sob stories, I have had my serious qualms with dieting since I was 18.  My weight has ranged anywhere from 90ish lbs to, well, not 90ish lbs.  I’ve restricted my eating to no bread, no meat, all meat, no processed foods, all processed protein bars, no sugar, all sugar (read: juice cleanses, suckers) or no this, that, whatever, it’s all annoying.  Let me tell you, not one of those made me feel great–some made me fairly miserable actually, and not shockingly, super stressed out. I mean, I have a full time job where I travel up to 80% of the time, and I’m expected to deliver proposals, presentations, data analyses, etc etc…and you’re telling me I’d have to do that just drinking juice?!? I mean that is just never happening. And because I travel I can’t always eat kale and hemp salads with organic agave dressing or gluten free paleo banana bread so, sometimes lunch is a Starbucks protein plate and a latte the size of a bucket.  Can’t care.

On top of that, I’ve been bombarded by various exercise routines (ladies: let’s show some self control with the various exercise posts: no one cares). You like running? Great. I run through the airport sometimes.  Hate running (I’m with you)? Awesome. Love crossfit (think I might die doing this)?  Super. As a former dancer, I personally don’t love any of those.  I enjoy walking, sometimes a casual “pump” sesh if you will at the gym or a cool 30 minutes on an exercise machine.  Maybe a yoga class here or there or maybe nothing at all.  I honestly don’t plan workouts and I certainly don’t share them with the masses.  I’m not an extremist in this arena.  Sure, it makes me feel good sometimes but sometimes it makes me feel tired and crappy.  However, I also am not an extremist when it comes to eating either, so, it balances out.  I’m not one of those girls that can eat anything she wants; I do acknowledge the food I am putting into my bod.

And it really is only very recently that I have I come to terms with my body type, weight, etc, but that certainly doesn’t mean I love my body (I’m not here to preach positive body image even though it is important–this is not a Dove commercial). I am here to preach about acceptance though.  I’ve come to find that there is only so much I can do by way of eating and exercising to really keep myself sane. I know that I will never look like those girls in the magazines, it just ain’t in the cards for me and quite frankly I’m pretty cool with that; and I’ve come from a dark place of restrictive eating to the point where it took over my life, and I know for certain I never want to be there again.  Food and eating is a way of life; it is fun, it’s a way to bring people together, and it supports a life full of parties and hard work. This is why you will never see any recipes on here that are “diet” focused; they are honestly just recipes I enjoy making and eating when the moment hits me or when the recipe looks decent and relatively easy to make. And you’ll also see lots of posts about eating out and drinking with my girlfriends because hey, I am 26 (okay fine essentially 27) and that is still very socially acceptable and something that I enjoy (when I don’t overdo it–workin on it).  I know what kinds of foods make me feel well, which foods do not, and the proper portions of things to be able to enjoy all kinds of food. Some people eat to live, some people live to eat.  I happen to do both and it’s working out quite well for me.


Always wine



Sun Dried Tomato, Goat Cheese, and Sage Chicken

Eataly.  Where do I even begin? This is probably one of my favorite places in all of Chicago to visit (mind you, I’ve really only explored about a fifth of the city but I feel confident in this statement).  I mean, it has everything you could ever want: gourmet cheese for days, meats (less appealing), insane produce, all the world’s wine, chocolate, gelato, a nutella bar (fine). It’s the best.  I usually visit every Sunday alone just to walk around and pick up ingredients to cook with (and to people watch), but this past weekend my friend Samira was in town for the weekend so I was able to show her all the goodness that this place has to offer.  DC friends- I believe Eataly is opening in the district soon so get excited.

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Samira and I started our visit with no real idea of what we were going to make, but as we walked around we found a few ingredients and decided to make a dish that Ina Garten has made before; a stuffed chicken breast sort of dish.

We picked up some goat cheese, fresh herbs, sun dried tomatoes, arugula, fresh sage, “good” olive oil, skin-on chicken breasts, and asparagus and essentially had the makings of an amazing meal.

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We sort of just winged-it with this recipe but you can follow the below recipe from Ina Garten and will essentially achieve the same result.  This meal is super delicious and quite easy to make.

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Chicken with Goat Cheese and Sun Dried Tomatoes

Hint: we added sage to our stuffed chicken breasts and I would highly recommend doing this because it really was the highlight of the whole dish.

You will need:

3 boneless chicken breasts, skin-on

4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet)

3 sun-dried tomatoes, julienned

Good olive oil (use mediocre olive oil and Ina Garten will hunt you down)

Kosher salt and freshly ground black pepper

Add: fresh sage leaves (we also added fried sage leaves at the end)

Serve with roasted asparagus and arugula tossed in olive oil and lemon, and you have a delicious Sunday night meal. Boom.

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Roasted Butternut Squash Soup

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Last month I stopped by my friend Roxana’s for Sunday night chats and  she made me the most amazing butternut squash soup with candied cashews for dinner.  Despite almost dying trying to cut said butternut squash, she really hit the jackpot with that soup.  I loved the slight apple flavor of the soup with a hint of spice- pretty sure I ate three huge bowls. Not sorry.

Flash forward to last week when my saint of a mother sent me a food processor out of the blue because she knew how much I wanted one.  I could FINALLY recreate this soup and hundreds of other amazing recipes (pestos, sauces, hummus, nut butter, etc etc etc). I have been traveling like a maniac as of late and will be until the end of time for work, but I finally made time this weekend to whip this gift out, and boy did it not disappoint.  This soup rules.

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Looks like baby food – tastes amazing. Get over it.

I used THIS recipe.

You will need:

1 large butternut squash (about 5 lbs)

1 green apple, sliced and cored

1 small yellow onion, chopped

2 carrots, chopped

3 tbsp olive oil

2 tsp cinnamon

1 1/2 tsp salt

1/2 tsp cumin

1 tsp chili powder

2 tbsp ghee

3 cups chicken broth

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Soup for the win.