Happy Monday! I hope everyone had the best Thanksgiving! Scott and I had a wonderful long weekend. It was the perfect mix of family, friends, and relaxation....with LOTS of yummy food. We always do Thanksgiving at home in Columbus. It's one of my favorite days of the year. We go to my aunt and uncles home and enjoy a huge Thanksgiving feast. My immediate family has a long standing tradition of going to see a movie on Thanksgiving night which is something I always look forward to. This year there were only a few of us since my two brothers were not able to come home for the holiday (missed you, Kevin and Ryan!). All in all we had a wonderful Thanksgiving! I don't do the cooking for Thanksgiving dinner but I do try and bring a few things...especially since going plant-based. This year I brought this AMAZEBALLS lentil loaf with maple sweetened glaze from Eating Bird Food and my shredded kale and Brussels sprout slaw with pine nut parm...because it is my absolute favorite and I make it for everything (duh).
Having said that....RAISE YOUR HAND IF YOU ARE READY FOR A DETOX. Actually, I don't even really like the word "detox". I much prefer "reset". Ok....so raise your hand if you are ready for a post-Thanksgiving RESET. Not to sound like that annoying person who is like "OMG I'm craving kale!"...but I'm really craving some healthy foods. That is actually one reason (and there is only one reason) I like Mondays. It gives me a chance to get back on track and in my regular routine.
So if you are looking for a good recipe to get back into a healthy routine, I've got a good one for you. I recently teamed up with Q by Equinox to put together a three week meatless dinner series. For the third week, they shared my Butternut Squash Chickpea Bisque and it is DEEELISH!
I luurrrrrvveeee soups. Especially at this time of year. A big bowl of hot soup...MMMM! Like, does it even get any better? This soup is especially wonderful because it is full of uncomplicated, nutrient-dense ingredients and has a hefty dose of plant-protein thanks to the chickpeas that are blended in. OH! And cashew cream. Cashew cream is everything. Enjoy with a side of hearty seed crackers for an extra dose of yum.
Find the recipe for my Butternut Squash Chickpea Bisque HERE!
Also, check out the recipes for week one (Moroccan-Spiced Lentil Stuffed Peppers) and week two (Sesame-Crusted Tofu with Greens and Thai Peanut Sauce)!