So, I'm still on "soft foods" per my dentist's orders. I hadn't realized how much of my diet is in the "crunchy food" category until now. Raw carrots, red peppers, almonds, pumpkin seeds...sigh. I've been told I can have mashed potatoes, pasta, Jello, which is yucky because I really don't like any of those things.
When I was trying to find healthy recipes that go beyond the mushy food group, I was reminded of my pregnancy days. I experienced morning sickness 24/7 for about 8 months during both my pregnancies. Yay me. There was a period around 2AM where I could eat without seeing it again. During the day, I walked continuously because it made me feel better and tried to nibble. Good times. But it was worth it--both my girls are the light of my life.
This milkshake was my mainstay back then. And since nausea isn't the issue now, I'm living off soup as well. The soup recipe is a new one. I've tweaked and adjusted to fit my tastes and it's really good.
Enjoy!
Peanut Butter Banana Oat Milkshake
1-1/2 cups milk
1 banana
2T peanut butter
1/4 cup oats
Blend with ice cubes. Serves 2
Thai Butternut Squash Soup
1T olive oil
1 onion, chopped
1 piece fresh ginger (1 to 2 inches), peeled and grated
2 cloves garlic, minced
1T red curry paste (such as Thai Kitchen)
1 can (14.5 ounces) light coconut milk
4 cups vegetable broth
3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
1 tsp salt
1 tsp chili garlic sauce
1 tsp pepper
3T lime juice
1/3 cup peanut butter
1/3 cup peanut butter
2. Add coconut milk and vegetable broth; stir well. Add squash, salt, chili garlic sauce and pepper. Bring to a boil and then lower to a simmer. Cook 15 to 20 minutes or until squash is tender.
3. Puree soup until smooth. Stir in lime juice and peanut butter.
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