Dani Spies

I am not a big "frozen food" person.  

While you'll no longer catch me complaining about the near perfect weather we have practically everyday here in SoCal - I must admit... it comes with a downside.

The two things I realized while spending some time back home (in Jersey) over the holidays are this:

Two things that hold true for me when it comes to food:

• I do NOT skip meals (I don't think I've ever skipped a meal in my life AND I'll never understand people that "forget " to eat).
• I do NOT compromise on flavor (this means even if I don't have time, am uninspired, or am in a rush - I ALWAYS manage to find a way to be sure that whatever I am eating tastes good! [I mean really... why eat a meal if it doesn't taste good?!]).

I LOVE Cookbooks!  I also love cooking and food magazines, blogs, and websites.  Oh who am I kidding?!  I love ANYTHING that has to do with learning more about food and cooking and NOT just healthy cooking ALL cooking (the healthy part is where I get to create my own spin)!

So when a friend of mine offered to send me a FREE copy of Gluten-Free Italian by Jacqueline Mallorca (say that name out loud... MALLORCA... is it just me or is that a really fun name to say!) with the measly agreement that I would try some recipes and if I liked them I would post about one on the blog,  you better believe I was happy and grateful to jump on board!

I know that I am forever telling you guys how quick and easy "d'lishes, nutritious foods" can be so why should this post be any different?!  This Curried Coconut Buternut Squash Soup is about as simple as it gets and it honestly comes together in about twenty minutes.

I'm not really a winter girl. Although I love a good snow fall for the most part I'm not a huge fan of being cold... but with that being said, sometimes I like it. Which brings me to my point. If I had to choose one month that I most relate to it would have to be March.

Okay, so soup was not on my cabbage agenda this week. 

I was planning braised red cabbage with apples and goat cheese served with some type of protein; possibly experimenting with chicken or pork moo shu, and/or whipping up an asian style cabbage salad. 

What changed things you ask?

I know that technically last week kicked off the New Year but for me this week is really the official kickoff.  This Butternut Squash Chili w/ Kale is the perfect meal to start off the New Year on the right foot!

Although I don't have a garden of my own bursting with veggies that are begging to be eatin' up, what I do have are glorious Southern California Farmer's Markets that are bursting with veggies (and fruits, nuts, breads, etc.) that are begging to be eaten up!!