Talk about getting out of my comfort zone! I’m not very comfortable in front of the camera…as in not at all! This was my first go at a cooking video as well.
Honestly, if I could have my way, I wouldn’t do these videos at all. But there’s a saying that goes when the fear of not doing overcomes the fear of doing you’ll make the change. There’s also a lot to be said about giving to something much bigger than myself.
Fear of doing the video is all about me. That’s pretty egotistical. But what happens if YOU never get to see how easy it is to make healthful food?
We live in such a sick society. Once upon a time people asked if they would have a side effect to a medication, now they ask if a medication is going to interfere with their other medications! It’s a given that as we age we’ll take more and more medications. I can’t believe people accept that, but they do!
We’re constantly lied to and worse yet we believe those lies!
We believe that EVERYTHING is going to give us cancer. (Truth: Cancer is 80-90% preventable by lifestyle CHOICES – YOUR choices!)
We believe that if it’s healthy it’s not fun and since we’re all going to die anyhow, we might as well eat the “bad” stuff because it’s fun. You know, I’m pretty sure no one on their deathbed said they were glad they spent their time on earth sitting on the couch watching syndicated TV shows while eating potato chips.
We believe that healthy food is expensive and it takes too much time to cook. That’s not true – this video proves it.
This video shows you start to finish how long it took me to make a healthful homemade meal for my family. With the exception for the 60 minutes I put the squash in the oven. That 60 minutes could be invested in playing with my children, talking with my husband. I actually used that time to adjust my kids’ babysitter. Serving others while I prepare delicious (it tastes like pumpkin pie!) healthful food for my most favorite people in the world.
Once you see how easy it is I know you’ll want to try it so here’s the recipe:
1 butternut squash, cut in half and baked for 1 hour at 350 degrees
1 ½ cups chicken broth
1 Tbsp. organic butter
1 Tbsp. whole grain flour
½ tsp. pumpkin pie spice
1/8 tsp. salt
1 cup almond milk
In a blender, combine cooked vegetable and half of the chicken broth. Cover and blend until smooth. Set aside. In a medium saucepan, melt butter. Stir in flour, seasonings, salt and pepper. Add almond milk. Cook and stir until slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remaining broth. Stir well and enjoy!
P.S. You can substitute many other vegetables and spices (in place of squash and pumpkin pie spice) to make variations on this yummy delight! See following:
-Sub pumpkin for squash
-Use potatoes and dill
-Use broccoli and thyme
-Use cauliflower and curry
-Use asparagus and nutmeg
Download this recipe: 90 d Creamy Squash Soup
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