LG Faves: April 2019

LG Faves - March 2019

Hi friends! I am sorry I have been so MIA this past month. Things have been busy and I haven’t been able to sit down, settle my thoughts and write something out. I have gotten out of the habit, but I really miss it. I will be writing more soon, I promise. In the meantime here are some of the things I have been loving in March/April!

Music: Gabrielle Aplin

One of Gabrielle’s songs came up on a Spotify playlist I was listening to and I loved her voice and the song lyrics. I looked her up and then fell into a rabbit hole of her pretty, girly music. My favorite songs have been: Waking Up Slowly, Miss You and Nothing Really Matter.

TV shows: Shrill & Broad City

Shrill has been an incredible, refreshing show i have watched. i talked about how it has made me feel and why I’ve loved it here.

Broad City is a hilarious quirky show I can watch at any time of the day. I love seeing Ilana and Abbi’s ridiculous antics and how they are there for each other no matter what happens. The show always makes me laugh out loud and leaves me feeling good.

Food: Sweet Potato Crust Quiche

I love making this quiche at the beginning of the week and having it for brunch or lunch throughout the week. It is a nice way to switch up what I usually eat but I am still getting some great protein and vegetables. It is satisfying, easy to make and delicious. I loosely follow this recipe from Ambitious Kitchen but I make it in my own way — I don’t use the vegetable suggestions in her recipe, but instead my favorite combination is: red onion, spinach, zucchini and red bell pepper. I also love mushrooms instead of the zucchini sometimes. And, I don’t use egg whites, like the recipe suggests, but instead use about seven eggs, and I use whatever cheese I have on hand which has been: goat cheese, feta cheese, Daiya cheddar or mozzarella cheese.

Nonfiction Book: Attached by Amir Levine and Rachel Heller

My best friend HIGHLY recommended this book and I absolutely see why. It is a book that discusses attachment theory and how by understanding your attachment style you can navigate relationships more wisely given your style and that of your partner. It is “an insightful look at the science behind love, [so readers can have] a road map for building stronger, more fulfilling connections.”

Fiction Book: The Bell Jar

I started reading this classic novel and am enjoying it so far. I want to make my way through reading classic feminist texts so I knew this was a must read. The themes of mental health and feeling stuck in a patriarchal society always hit home for me so I am excited to continue reading it and sharing my thoughts.

Roasted Squash Soup Recipe

Roasted Squash Soup Recipe

It is soup season! Well sorta here in LA — but it is quite chilly in the evening. I love soups and stews and this recipe is one of my favorites because it is SO easy to make and SO delicious.

You can make it with really any vegetable you would like, but I tend to make it with butternut squash or cauliflower most of the time. Those veggies come out particularly amazing with this recipe. Enjoy!

*Note you need a high speed blender for this recipe because that’s how you mix the soup!

INGREDIENTS

  • 1 large butternut squash, halved vertically and seeded (or chopped cauliflower)

  • 1 tbsp avocado oil

  • ½ cup chopped shallot or red onion

  • 1 teaspoon salt

  • 4 garlic cloves, pressed or minced

  • Freshly ground black pepper, to taste

  • Up to 4 cups (32 ounces) vegetable broth

  • 1 to 2 tablespoons ghee, to taste (this is optional, and if you’re vegan sub for more avocado oil)

DIRECTIONS

  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with tin foil. Place the butternut squash on the pan and drizzle each half with just enough avocado oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

  2. Turn the squash face down and roast until it is tender and cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

  3. Meanwhile, in a large soup pot, warm 1 tablespoon avocado oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.

  4. Transfer the cooked shallot and garlic to your blender. Add the roasted butternut squash, and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later). Securely fasten the lid and select the soup preset, being careful to avoid hot steam escaping from the lid. The blender will stop running once the soup is super creamy and hot.

  5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I usually use the full 4 cups, but if you used a small squash, you might not need all 4 cups). Add 1 to 2 tablespoons ghee, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.

  6. Serve immediately!