Quinoa, Squash and Black Bean Soup

squash quinoa soup 1This recipe was originally inspired from Oh She Glows, but I was up against the sweet potato she used. You see, SoulDaddy gags when I say the word sweet potato. But I did have a spaghetti squash from our summer garden still hanging around on the counter, just begging to be hidden in a form SoulDaddy wouldn’t recognize used.

I may be living in denial, but I’m convinced my darling husband doesn’t hate squash as much as he thinks he does. After countless tries, I finally succeeded with this soup! Filled with the flavor of cumin, coriander and chili powder, this protein-packed  bowl of deliciousness is warming and fills your belly fast with healthy goodness. Continue reading

Garden Fresh Tabbouli Salad

Thanks to our Armenian heritage, my family grew up eating a number of pretty delicious middle eastern foods, including tabbouli [tuh-boo-lee]. Like many traditional cultures, they had it right when it came to fresh, whole foods.

Tabbouli is a perfect summer salad, taking spectacular advantage of the garden’s bounty of tomatoes, parsley, green onions and cucumber. It’s light, refreshing, cleansing, and completely addictive. Continue reading

Rainbow Stuffed Peppers

I adore stuffed peppers, especially when they are lovingly stuffed with protein-rich quinoa. For those not familiar with this grain-like substance which is actually a seed, it is similar in texture to couscous but cooks like rice. Buy peppers in every color you can to achieve the beautiful rainbow effect, and utilize organic ingredients whenever possible. Continue reading

Stuffed Acorn Squash

Winter squashes are abundant this time of year, and every fall I crave this stuffed and roasted acorn squash. It’s perfect autumnal comfort food, and makes use of another in-season favorite, apples, as well as walnuts. For a heartier version and more robust meal, you can add cooked quinoa as well.


  • 1 acorn squash
  • 1/2 c. walnuts, chopped (finely, if you intend to feed to a toddler like I did)
  • 1 small apple, chopped
  • 1 cup cooked quinoa (optional)
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3 tbls. pure maple syrup
  • 2 tbls. organic butter


Cut acorn squash evenly in half and use a spoon to scoop out the seeds. Mix all remaining ingredients, except butter, in small bowl and fill each half of the acorn squash until heaping. Put 1 tbls. butter on each half and bake at 350 for 40 minutes, or until pierced easily with a fork.

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