Tag Archives: Cook

My Blog is 1 Month Old!

Yesterday, my blog hit its first milestone and is officially 1 month old!

It’s been an incredible month and a great learning experience! I’ve never been a very creative person and definitely not a writer. However, I’ve definitely found out for myself that when there is a will, there is a way. I’m excited for what the future holds!

I also wanted to thank you from the bottom of my heart for checking up on my blog from time to time! You have no idea what driving force and inspiration you are to me! THANK YOU!

In today’s post, I’d like to do a quick recap of this past month’s posts. I’d love to hear what you guys think and what you’d like to see more of in the comments below!

First of all, if you would like to find out the reason behind me deciding to start blogging and why my blog is called CANDIES & CRUNCHES, you should definitely check it out here & here.

Some of my most popular posts became:

My readers also enjoyed the following workouts and fitness challenges:

’30 burpees for 30 days’ Spartan Challenge 

7 reasons to include burpees in your workout

Incline Treadmill Workout

12 benefits of incline treadmill workout

This 7-Minute Workout:

7-minute workout

And this Lean Legs Pyramid:

LeanLegsPyramid

Stretching Exercises to keep your body young and flexible.

Quadriceps Stretch in Lunge

Also, this month was definitely a SOUP month because these *warm liquids* make winter so much better, which is perfect for someone like me who HATES cold weather!

Butternut Squash Soup

Your butternut squash soup is ready!

Zuppa Toscana

Zuppa Toscana is ready!

French Onion Soup Gratinée

French Onion Soup Gratinée

But then, it’s not only about soups! Check out these 2 cool drinks:

Gluhwein a.k.a. perfect winter drink. WORD!

Gluhwein is ready!

Or this vitamin-charged Banana Mango Kale Smoothie!

Green smoothie is ready

Finally, some fun suggestions on how to:

And last but not the least, meet our newest family member, our beautiful German Shepherd puppy, Bella!

Bella - German Shepherd

xoxo
Olena

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The Luckiest Girl Alive

C’mon guys, it’s NOT always about shopping! A girl CAN be happy for other reasons too, okay? Haha!

The reason I consider myself the luckiest girl alive is because about 6 months ago my husband changed his job! Without a doubt, I was super happy for his new endeavor, but listen to this… He started cooking for me!!! No, he is not a cook neither does he work in the food industry; he simply started finishing work earlier than I do! And let me tell you, it is SUCH A TREAT when you get home and supper is ready! I still can’t get over the fact, I am so happy!

Usually, Monday nights are our grocery nights, and I LOVE our trips to Costco! This Monday was very special because we were able to pick up some butternut squash. I know, I know, it is so passé, especially toward the end of November; but to me it meant that Justin was going to make his SIGNATURE Butternut Squash soup! Wooohoooo!

This time around, we coordinated a bit, because I wanted to be a part of his fiasco. Frankly, I don’t quite understand why I even bothered, because normally when you get married it goes like this: What’s his is mine, what’s mine is mine. No? Just kidding! I indeed wanted to help him out and at the same time to document this little kitchen adventure for you.

Therefore, without further ado, I would like to introduce you to our signature Butternut Squash soup recipe which should be enough for 6 servings, or in other words, you get to have seconds!!! *drool*

Butternut Squash Soup

Ingredients:

  •  6 tablespoons of chopped onion or a medium-sized onion
  • 4 tablespoons of margarine
  • 6 cups of peeled and cubed butternut squash (we used an entire pack from Costco)
  • 4 ½ cups of chicken broth ( in my opinion, vegetable broth would be fine too)
  • ½ teaspoon of marjoram
  • ¼ teaspoon of ground black pepper
  •  1/8 teaspoon of cayenne pepper (better if grounded)

Directions:

  1.  In a large saucepan, sauté onion in margarine until tender. Add butternut squash, chicken broth, marjoram, black pepper and cayenne pepper. Bring to boil and cook until squash is tender.
  2. Puree the mixture in a blender until smooth. Return to saucepan to heat through, but don’t let to boil.

**The original recipe also called for 4 to 8 ounces of cream cheese, depending on how rich you like your soup; we skipped on it and had no regrets (healthier version: check!!!). If you’d like to give it a try, add cream cheese to the mixture in a blender.**

Your butternut squash soup is ready!

Bon appétit!

xoxo
Olena

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