I have three very strongly held beliefs about kids and food.

1. They love to eat with their hands.
2. They typically will eat something if it’s presented to them in a “finger-food” fashion.
3. The younger they are, the truer the above two statements are.

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In honor of Mother’s Day, I thought I’d give you a recipe for something a little more decadent and filling, yet still clean and healthy. It’s even low in fat and calories!

The first time I tried this recipe, I made it WAY more complicated that it needed to be. I ended up with a big pan of an indescribable, squash-like mess. It wasn’t pretty. I’ll spare you the gory details.

So this time around, I decided to keep it simple. I mean, isn’t that part of eating clean anyway? And wouldn’t you know it, I ended up with a really tasty lasagna.

Here’s the recipe I devised:

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I was recently working on a recipe for Butternut Squash Lasagna. To put it nicely…. it didn’t work out. BUT…

I had a considerable amount of squash left over and thought I’d try making some soup. Now normally, I’ll use the “typical” ingredients. Some milk, nutmeg and garlic. But I wanted something different.

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This recipe was inspired by a friend’s garden. He sent home a rather large bag of mixed produce with my husband that had just been picked.

Not one to turn down a big bag of home grown veggies, I got to work coming up with a recipe to include them all. It turned out quite tasty. Even my 2 year old son was rather taken with it. In fact, I think he ate more of my dinner that I did! [Read more →]