Soup’s On!

     Just made the BEST butternut squash soup on the face of this planet. Cannot wait to bring this in to work and have my co-workers green with envy. Considering they have no idea about this website, I will gift my readers with the recipe!

4T oil
A handful of chopped onion (really, that is how I put it in the pot. More on why I decided to chop all my onions at once later)
2 stalks celery, chopped
1 carrot, chopped
A handful of mushrooms

Throw into the pot and let it sweat. 

1 butternut squash, peeled and diced
2 apples, diced
4T brown sugar

Throw in same pot as the root veggies and add 3 cups water. Cook until the squash is…well…squishy. Puree. Add almond milk and some Italian seasoning if you wish and now you have a soup to celebrate fall with.

A minor addiction

    So I have recently been obsessed with fruit and nut bars, and my cash flow can’t support the addiction. Instead of stealing money, going to jail or turning tricks, I figured I will make my own. I know I have not posted an update on my homemade pumpkin spice coffee creations (and I will soon), but this is the only thing I can eat out of the vending machine at work besides the expired bag of peanuts, but I digress. More posts to follow!


    No, not Kung-Foo. It is more than Tofu. Thai-fu. Yes, an asian inspired dish that my friends keep thanking me for MONTHS after I posted this recipe in my old blog (it wasn’t them, it was me!) so I figured you all need the recipe on this site too!

Block of tofu
2T peanut butter
2t soy sauce
2t vinegar
dash of garlic powder

Cut and drain tofu. Put all other ingredients in a bowl. Cook tofu in skillet until golden brown. Add other indredients. Serve over brown rice!