1 |   Main Dish

Thai Butternut Squash Soup

I love soups, and this time of year is perfect for a cozy bowl. Add some warming spices, and it's even more inviting. Butternut squash soup has long been a favorite of mine, and adding a few secret ingredients turns my normal recipe into a spicy, Thai-inspired treat. In addition, using coconut milk not only makes it dairy-free but adds an extra depth of flavor.

3 |   Side

Colorful Veggie Quinoa

Another nutritious ingredient that I like to use is quinoa. Versatile and easy to prepare, this complete protein has a rich, nutty texture, which blends particularly well with vegetables. Adding a Thai-inspired dressing, along with colorful veggies like broccoli and carrots, takes this dish from being only a simple side to being a go-to when company comes over.

2 |   Salad

Napa Cabbage Salad with Tofu

During the cold months, we often gravitate towards richer, heavier food, so it might be harder to think of garden-fresh veggies. However, salad is great all year long. As a fresh, crisp element of this Thai-flavored meal, I combined Napa cabbage with fresh herbs, like mint, sweet basil, and cilantro. Then I topped it with flavorful tofu, adding extra protein to the meal.

4 |   Dessert

Citrus Coconut Cupcakes

This meal plan is pretty light, so my thought is that a little indulgence for dessert is okay. Fluffy cupcakes with a citrus twist and a sprinkle of coconut make for a perfectly decadent end to your meal, without being completely unhealthy. They also make a nice snack later, perhaps with your warm beverage of choice and a good book.

1 |   Main Dish

Thai Butternut Squash Soup

2 teaspoons coconut oil

2 shallots, minced

1 teaspoon fresh grated ginger

2 garlic cloves, minced

2 cups vegetable broth

1 small butternut squash (4-5 cups chopped squash)

1/4 teaspoon cayenne

1/2 cup coconut milk

1 teaspoon salt

2 tablespoons chopped fresh cilantro

Want to make this dairy or gluten-free? That's easy, it's already dairy and gluten-free. It's still rich and delicious.

Make ahead option– This rich, creamy soup can be cooked and stored for up to one week in a sealed container in the fridge.

The Simple Steps...

1. Heat a medium pot over medium heat. Sauté shallots until translucent, about 5 minutes. Add the garlic and ginger and saute for 2 minutes.

2. Bring the broth to a boil in the pot. While you wait, peel the butternut squash. Cut it in half and spoon out the seeds. Chop the squash into 1 inch pieces.

3. Add the squash and cayenne to the pot. This amount of cayenne will make for a spicy soup; if you are sensitive to spice, add a few dashes of cayenne then taste it to check. Place the lid on the pot and cook on medium-high heat for 10 minutes or until it's tender. Remove from heat.

4. Blend until smooth. If you have a hand blender, use it to blend the ingredients right in the pot. If you don't have one, a regular blender will do fine.

5. Gently stir the coconut milk into the soup.

6. Add 1/2 teaspoon of salt and taste the soup. Does it need more salt? If it needs more, add 1/4 teaspoon at a time. Top with chopped cilantro and enjoy immediately.

2 |  Salad

Napa Cabbage Salad with Tofu

1 package firm tofu (14 to 16 ounce)

2 teaspoons coconut oil

2 teaspoons soy sauce or tamari

fresh ground pepper

4 cups shredded napa cabbage

2 medium carrots

1/2 red bell pepper, chopped

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh cilantro

Miso Dressing:
2 tablespoons white miso

2 tablespoons honey

1 tablespoon toasted sesame oil

2 1/2 tablespoons rice vinegar

1 shallot, minced

juice of half an orange (about 1/3 cup)

zest of half an orange (about 2 tablespoons)

Want to make this dairy or gluten-free? This dish is already simply dairy and gluten-free.

Make ahead option– The dressing will keep in the refrigerator for two weeks. The whole salad can be made and tossed together and set aside up to an hour ahead of serving it. The napa cabbage will soften slightly during the short rest before serving.

The Simple Steps...

1. Cook the tofu:
• My Method: Line a large plate with several layers of paper towels or a dish towel. Drain the tofu, cut it into a 1/2” dice, and place it in a single layer on the towel lined plate. Place a few layers of paper towel or a dish towel over the tofu and gently press to soak up extra liquid.
• Heat the oil in a large frying pan over medium-high heat until shimmering. Add the tofu and cook without stirring until the bottoms are golden brown, about 4 minutes. While the tofu is cooking, line the plate you drained it on with fresh paper towels.
• Sprinkle the soy sauce and a few grinds of fresh pepper over the top. Flip and cook until the other sides are golden brown, about 4 minutes more. Using a slotted spoon, remove to the paper-towel-lined plate and season with salt. Turn off heat and set aside.

2. Wash the cabbage, then slice it as thinly as you can using a large knife. Place it into a large mixing bowl.

3. Peel the carrots and julienne them by cutting them into 2” long thin strips like matchsticks. Add all the vegetables, including the herbs, to the large mixing bowl.

4. Make the dressing by mixing all the dressing ingredients in a small bowl or jar.

5. Drizzle 3-4 tablespoons dressing over the vegetables, then toss it well, coating everything evenly.

6. Top with the sautéed tofu, pour on 1-2 tablespoons more dressing, and serve it up!

3 |  Side

Colorful Veggie Quinoa

For the quinoa:
1 1/2 cups quinoa (about 4 cups cooked)

1/2 cup coconut milk

2 1/4 cups vegetable broth

1 teaspoon salt

2 medium carrots

1 medium broccoli head, cut into florets

For the dressing:
1/2 cup chopped fresh cilantro

1/4 cup chopped peanuts

1 tablespoon Sriracha hot sauce

zest from 1 lime (about 1 teaspoon lime zest)

juice from 1 lime (about 2 tablespoons lime juice)

1 tablespoon toasted sesame oil

1 tablespoon brown sugar

1 garlic clove, minced

1/2 teaspoon salt

1/4 cup chopped peanuts

3 green onions, thinly sliced

Want to make this dairy and gluten-free? This is also already both dairy and gluten-free!

Make ahead option– The quinoa can be cooked and stored for up to 5 days in a sealed container in the fridge. The dressing can be made and stored in the refrigerator for up to 5 days. OR follow all The Simple Steps and store the dish in a sealed container in the fridge for up to a week. This is even more delicious when the dressing has time to soak into the quinoa.

The Simple Steps..

1. Cook the quinoa.:
• My Method: Place quinoa in a strainer, rinse well under cold water, and drain. Put the quinoa into a medium saucepan with the coconut milk, vegetable broth, and salt; and stir to combine. Bring to a boil. Then, reduce the heat and cover the pan. Allow it to simmer for about 15-16 minutes.
• It's done when all the water is absorbed into the quinoa and white outer casings on the quinoa have popped, revealing translucent little beads.
• Spread the quinoa out onto a large baking tray to help it cool while you prepare the rest of the salad.

2. Trim the carrots and cut them into 1/8-inch-thick rounds; set aside. Trim the stem of the broccoli into florets; set aside. Fill a small pot with 3 inches of water and season it with 1/2 teaspoon salt. Cover with a tight fitting lid and bring to a boil over high heat.

3. Add the carrots to the boiling water and cook 2 minutes. Use a slotted spoon to remove them and place them in a large mixing bowl. Return the water to a boil, add the broccoli, and cook for 3 minutes. Drain them and place in the bowl with the carrots.

4. In a small bowl or jar, whisk together the dressing. Set this dressing aside.

5. Place cooled quinoa into the large bowl. Add the dressing and mix until everything is combined. Taste the mixture to see if you need more salt. If you enjoy a little more salt, add it a 1/4 teaspoon at a time.

6. Mound the quinoa salad into the center on a medium platter. Garnish with additional peanuts and green onion before serving.

4 |   Dessert

Citrus Coconut Cupcakes

3/4 cup soft butter

1/2 cup sugar

1/4 cup honey

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

2 eggs

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup coconut milk

1/3 cup shredded coconut

Caramel Sauce:
3/4 cup brown sugar

8 tablespoons butter

1 teaspoon vanilla extract

1 cup toasted coconut

Want to make this dairy or gluten-free? For dairy-free, use room temperature coconut oil instead of butter. To ensure the cakes rise, use 1 tablespoon more coconut oil, 1 tablespoon water, 1 teaspoon baking powder, and 1/4 cup applesauce in place of the eggs. For a gluten-free option, replace the flour with your favorite blend of gluten-free flour like Pillsbury Best Multi-Purpose Gluten Free Flour Blend.

Make ahead option– These are great to make ahead and store in the refrigerator for 5 days. These freeze wonderfully and can be stored in a sealed container in the freezer for a month. When you’re ready to enjoy a coconut cupcake, set them on the counter to allow them to come to room temperature before you serve them.

The Simple Steps...

1. Preheat the oven to 350˚ and line 12 muffin cups with paper liners.

2. In a medium mixing bowl, using a mixer, cream the butter and sugar on medium to medium-high speed. Beat for 3 minutes until it’s light and fluffy.

3. Add the honey, vanilla, orange extract, and one egg to the bowl and mix it in. Beat in the last egg just until blended.

4. Using a fine strainer, sift half of the flour, baking soda, and salt into the medium bowl and gently stir until everything is just incorporated.

5. Stir the coconut milk into the mixture then add the remaining flour, baking soda, and salt. Once again, resist the urge to continue mixing once the flour is evenly distributed.

6. Gently spoon the batter into the muffin cups only about 2/3 full.

7. Bake for 20-22 minutes or until cupcakes are golden and the center springs back up when pressed lightly. 

8. Allow the cupcakes to cool in the tin for about 5 minutes before removing them. To serve, peel the paper liner off the cupcake. Spoon some caramel sauce on top, sprinkle with toasted coconut, and enjoy a delicious meal with someone you love.

Caramel Sauce:
1. Place the sugar and butter in a medium saucepan.

2. Simmer for five minutes until thickened.

3. Remove from the heat and stir in vanilla. Pour 1 tablespoon of sauce over each warm cupcake and top with toasted coconut.