2 20-ounce packages (2-1/2 pounds) pre-cut butternut squash
(if using fresh squash, you'll need one large squash or 7-8 cups cubed)
1 red bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed and peeled
7 cups water
1 tablespoon salt
2 tablespoons sugar, plus more if necessary
1/2 cup heavy cream or half n half
Pumpkin seeds, for garnish (optional)
Chopped fresh thyme, for garnish (optional)
Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar). Ladle the soup into bowls and garnish with seeds, chopped apples, and thyme, if desired.
See our first food issue !
You’re gonna need :
a chicken, duh
a roasting pan (not too big, otherwise it’ll dry out)
thyme (fresh, pls)
salted butter (room temp)
whatever veggies you wanna throw around it (idk, carrots, potatoes, etc., etc.)
Then you’re gonnaaaaa :
Preheat the oven to 425º.
Remove the giblets n’ stuff.
Quarter lemons and stick them inside the chicken w/ some sprigs of thyme and salt and pepper in there too.
Rub down your chicken w/ butter. Really get in there. I put a few pats under the skin too.
Drizzle a lil olive oil too to help the skin get crispy.
Salt and pepper generously.
I also add a lil Lawry’s and garlic salt.
Sprinkle a lil thyme on top.
Arrange your veggies around the chicken. Season those too, duh.
Pour yourself a glass of wine.
Cook for 1.5 hours-ish or until juice runs clear when you get into the leg.
Cover and let it sit for 10 minutes then carve, serve, and get ready to be showered with compliments.
6 apples - half gala and half green - cored, peeled, and diced
2 tbsp white sugar
½ teaspoon ground cinnamon
1 cup brown sugar
¾ cup rolled oats
¾ cup all-purpose flour
1 tsp ground cinnamon
½ cup cold butter
Preheat oven to 350 degrees F (175 degrees C). Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.
The Thicc: What was your favorite childhood meal?
CA: I ate it ALLLL. I’ve never been picky and always willing to try something new.
The Thicc: Favorite late night snack?
CA: Shake shack.
The Thicc: What inspired you to become a chef?
CA: My grandmother and watching PBS on Sundays. I was inspired by Jacque Pepin, Julia Child, and Lidia Bastianich. The lineup led me to experiment when I was bored, and I actually made some pretty decent concoctions so I kept going.
The Thicc: What do you hope to inspire in others through being a chef?
CA: I hope to inspire those with a similar background and who look like me to do what I do and enjoy food as much as I do!
Over 60% of our immunity is in the gastrointestinal tract (the belly)! Since health begins in the gut, I start with the foundations to target proper digestion of the foods we are eating. While it is important to note that there is no “one size fits all” diet/supplemental routine, and professional opinion is always suggested before taking any supplement – I recommend all of the following for nearly every nutritional protocol for my clients.
Digestive bitters (Urban Moonshine), or a shot of apple cider vinegar (Bragg’s) before meals to promote stomach acidity.
Probiotics are wonderful to promote growth of diverse bacteria, and maintain key health-promoting gut bacteria. Recommended: MegaSporeBiotic, Ther-biotic Complete by Klaire labs)
Contrary to dated “health” information, fats are not the enemy! Proper digestion of fats is extremely important though, and the gallbladder is responsible for this. Help the good ol’ gallbladder out by introducing beet, taurine, and oxbile supplements into your morning routine.
Astragalus root and Echinacea are both incredible immune support, and connected to fighting disease, common cold and flu symptoms, and infections.
Stress may come in the form of emotional, physical, lifestyle, mental, dietary, and biochemical. The body secretes hormones that assist in handling stress and mood regulation, among other things. It is important to recognize that the systems responsible for this do not differentiate the type of stress or the impact of stress. Stress is stress. There are many daily practices to address and correct stressors through relaxation, meditation, unplugging, proper sleep, reframing negative situations, as well as dietary (including identifying food sensitivities) and general balance. Here are some amazing herbs connected to resisting common stressors that you can incorporate into any morning routine or meal:
Rehmannia - stimulates the production of anti-inflammatory hormones like cortisol. Majorly associated with adrenal gland and kidney conditions. Women with severe PMS and menstrual disorders will find helpful.
Rhodiola or Golden Root - helps to reduce the effects of mental and physical stress. Lifts mood, increases libido and mental sharpness. Reduces fatigue and anxiety, enhances cognitive function and endurance.
Ashwaganda - Whole body tonic -rejuvenating properties. Immune system protection, combats stress, stabilizes blood sugar, reduces anxiety and depression. **note contraindicated - part of the nightshade family so do not take if sensitivity to nightshades. ** Not for use with those with thyroid condition, pregnant or breast-feeding. **
Holy basil - powerful antioxidant with demonstrated antibacterial, antifungal, and anti-inflammatory properties.
Don’t let this overwhelm you! Invest in a few of these dietary supplements, get a pill organizer, and plan ahead – let this be a weekly form of self-care and devotion to your wellness <3
(Thicc model and overall incredible woman) on brunch at home:
Nothing brings a smile to my face quite like making a meal for my loved ones. This combined with the open layout of my apartment makes me live for entertaining my girls for our typical brunch rituals. This past weekend, I invited Jane and Kendra over for one of those brunches at home. No need to figure out how to split a check 10 different ways or coordinate Venmo. I just asked them to each bring a bottle of bubbly, and I’ll took care of the eats.
Here’s a list of the yummy recipes I put together to rival any restaurant gathering at 2 PM on a Sunday:
“Smithfield Egg Bake”
I’m a Virginia gal, so that makes me shamelessly partial to pork breakfast meats. My love for casseroles is no different. They are one of the most efficient ways to feed a group and keep everyone happy. Pick a baking dish or pan of your choice with the following ingredients to recreate our main entree.
1 dozen organic brown eggs
1 8 oz block of Boar’s Head goat cheddar cheese
1 pack of Peter Luger thick cut pork bacon
1 16 oz unit of Jamestown Hot Roll Sausage
1 pack of fresh chives for garnish
Preheat your oven at 350 degrees Fahrenheit. Crack and whisk together all 12 eggs. Add salt and pepper at your preference. Pour whisked eggs into your baking dish of choice. Add cooked bacon and sausage. Crumble the goat cheddar cheese into the mixture. Garnish with fresh chives. Bake for 15 - 17 minutes or until brown at the top. (Trick: You can always use a fork or toothpick to test if the casserole is fully baked)
Toasted Turmeric Naan
Turmeric is a natural miracle worker, healing every ounce of inflammation in my body. So, I try to put it on everything I can when cooking. This time, my experiment was a hit with this healthier alternative to our typical baguette and butter.
1 pack of precooked naan from your local grocer (I usually get a dairy and gluten free option)
1 tablespoon of tumeric
1 tablespoon of agave nectar
1 teaspoon of avocado or olive oil
In a small bowl, mix your glaze of turmeric, agave, and squeezed lemon juice. Brush the naan with your avocado or olive oil. Add salt to taste. Brush and press the glaze into the naan. Place in the oven at 350 degrees Fahrenheit for 5 - 7 minutes or until toasted to your liking.
@caitlinaconway shares some fall faves:
I don't know how it gets better than butter, cheese, pasta, but if you do please let me know. If I'm making this I'll throw together a salad using simply arugula, lemon juice, and salt. The salad, albeit crisp and yummy, is a formality; we all know I'm in this for the carbs.
I love this recipe for fall/winter. It's the coziest dish, it's loaded with wholesomeness, and it's served best over a bed of rice for some extra thiccness. I double up on the turmeric and ginger for some additional warmth. I use green curry paste instead of yellow/red and sweet potato instead of pumpkin. This recipe makes 4 servings, so it's perfect to make for a group. Personally, I think it tastes better as lunch the next day!
Honestly, you can't mess up a good ass cookie, and that's exactly what this is. It's sweet. It's salty. It's perfect.