The Scramblog

This warming, nourishing soup is perfect as we enter into fall! Soups have always been a way for me to get vegetables into my kids and this flavorful soup is no different, plus it is ready in 30 minutes or less. Also, if a cold happens to come into your house this season, the ginger, garlic, and curry make this a great immune booster to help those who are sick heal and those who aren't sick fight off the germs.Pan-Asian Coconut Curry Soup

• 1 Tbsp. coconut or vegetable oil
• 1 yellow onion, diced
• 2 stalks celery, sliced
• 2 carrots, sliced
• 1 Tbsp. fresh ginger, minced
• 1 tsp. minced garlic, (about 2 cloves)
• 1 Tbsp. curry powder, or use 1 – 2 tsp. red or green curry paste
• 32 oz. reduced-sodium vegetable or chicken broth
• 1 cup frozen shelled edamame
• 15 oz. light coconut milk
• 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free, if needed)
• 3 - 4 oz. fresh or frozen sliced shiitake mushrooms

The key ingredient in these wraps, Asian sweet chili sauce, is a popular Thai seasoning sauce, which is getting easier to find in North American grocery stores as those flavors gain in popularity. If you can’t find it, you can make your own by combining 1/4 cup orange marmalade, 1 tsp. rice wine vinegar and 1/8 – 1/4 tsp. red pepper flakes. Thai Sweet and Sour Chicken Lettuce WrapsPrep + Cook Time: 20 minutes Makes four servings 1 lb. boneless, skinless chicken breasts 1/4 cup Asian sweet chili sauce (also called Mae Ploy) 2 limes, use 2 Tbsp. juice, plus 4 lime wedges 1/4 - 1/2 cup fresh cilantro or mint, coarsely chopped (optional) 1 red bell pepper, thinly sliced 2 scallions, dark and light green parts, thinly sliced 1 head Boston or other wide leaf lettuce, leaves separated Put the chicken in a microwave-safe dish with a lid. Partially cover it and microwave it on high until the chicken is just cooked through, 6 – 8 minutes, turning it once...

Cauliflower rice has some health benefits over rice—high fiber, concentrated nutrients, and it’s low in calorie, low in carbs and is Paleo friendly. You could also sauté a cup or two of cooked diced chicken or peeled shrimp instead of the edamame. My thanks to R.D. Jessica Levinson of Small Bites by Jessica for inspiring the addition of rice vinegar and sriracha to the sauce. “Dana and I couldn't get over that we were eating cauliflower and not rice. It looked and tasted and felt exactly like rice. The flavors and the texture were spot on. The dish was satisfying, filling and tasty. Just right!” according to Scramble recipe tester Amy Stanley.

Veggie Cauliflower Fried RicePrep + Cook Time: 20 minutes Makes four servings 2 Tbsp. canola or vegetable oil 1/2 yellow onion, finely diced (1 cup) 1 carrot, finely diced 1 tsp. minced garlic, (about 2 cloves) 3 eggs, beaten 1 lb. riced cauliflower or 1 head cauliflower, grated/riced (see link below for guidance)...

You know those mornings when you have to eat on the run? Or those evenings when you have to feed your kid on the way from one activity to the next? Or those evenings when you've got 15 minutes to get dinner on the table so that everyone can sit together? This is the recipe for any and all of those moments.Big Daddy's Breakfast (or Dinner) BurritosIngredients for main dish

• 1 Tbsp. extra virgin olive oil
• 12 oz. pre-cooked turkey kielbasa sausage (use wheat/gluten-free sausage if needed), or use meatless sausage or sliced portobello mushrooms, halved lengthwise if using sausage, and sliced
• 1 large yellow onion, quartered and thinly sliced
• 8 eggs, or use 2 cups Egg Beaters
• 1/4 cup nonfat sour cream (or use any variety) or plain yogurt

• 1/4 cup salsa (look for brands with no sugar added)
• 6 large whole wheat tortillas (use wheat/gluten-free tortillas if needed)
• 3/4 - 1 cup shredded Cheddar cheese
• 1 cup baby spinach(optional)

Over the past few days I have been having a lot of conversations with people about how overwhelmed they are feeling. I have come to think that for many of us, September is a month of unexpected overwhelm. Here’s my best guess as to why this month can be so brutal: for many of us September is a time of transition—a new school year, work commitments start up after summertime lulls, and other communities we are involved with start to kick into high gear with fall activities—and this we expect. But for some of us, September is also a time of playing catch up on all of those pesky tasks we put off over the summer (or maybe that is just me). So suddenly we find ourselves trying to get into new routines, take care of long lists of things that really should have been done months ago, and snap out of the slower pace of summer. It can be rough and oftentimes something's got to give… and for a lot of people that something is cooking. But what if you don’t want cooking to be...

My 9-year-old refused birthday cake and what it taught me about healthy eating for all of usIt is rare that I have a moment in parenting when I think: “Wow! Something is really going right here!” But recently I had a couple of those treasured moments and I wanted to share them with you along with some thoughts about why they happened.My kid refused birthday cake. On Sunday afternoon, my 9-year-old went to a birthday party. He had an amazing time and came back glowing from all the fun he had. Then, at dinner, he said, “I didn’t have birthday cake at the party, so can I have dessert?” I looked to my husband, who had picked him up from the party, and he confirmed that it was true. I was stunned. I mean, a kid saying no to birthday cake?! I asked him why and he said, “I wanted to save my treat for something I really wanted.”My vegetable-resistant kid ate three helpings of salad. Recently I made a new pasta dish for dinner. I prepared it with my...

This dish is great for a hearty family dinner or a casual gathering. You can easily expand it to feed an army. Thanks to Scramble member Sarah Burke for the recipe! Check out Jessica making it on Facebook Live here.Italian Sausage Linguine with Grated Carrot2 Tbsp. extra virgin olive oil 1/2 yellow onion, diced 8-12 oz. sweet or spicy Italian-style chicken or meatless sausage (use wheat/gluten-free, if needed), diced into 1/2-inch pieces, or use mushrooms 16 oz. whole wheat or regular linguine (use wheat/gluten-free, if needed) 2 carrots, grated, or 1 1/2 cups pre-shredded carrots 1 tsp. dried oregano, or use fresh 28 oz. whole tomatoes with their liquid, or use 6 - 8 fresh tomatoes, diced 1 Tbsp. sugar 1/4 cup grated Parmesan cheese, for serving (optional) In a large skillet, heat the oil over medium heat and sauté the onions and sausage for 3 – 5 minutes, until the onions are translucent and the sausage is starting to brown. Meanwhile, cook the pasta...

Are you frustrated with the way meals are going in your house? Too much takeout or cereal for dinner? Eating the same things over and over? Family complaining about what you make? Then maybe it’s time to turn things around with meal planning! There are so many reasons to meal plan, from saving time and money to making healthier choices (you are more likely to stick to dietary goals if you plan your meals) to less panic and tension as dinnertime approaches. But getting over the hump and actually doing it is a big struggle for a lot of people. Over the years I have found some ways to help to make meal planning less intimidating and more doable that I want to share with you.1. Keep It SimpleThere are all sorts of meal planning approaches out there from the classic weekly plan to two-week rotations, to even monthly systems. In my experience, the longer-term plans can be daunting, while weekly plans are more accessible. If you want some more structure you can try a...

Granola is one of my favorite go-to breakfasts because it is quick, easy, and infinitely variable. I like to eat it with a lot of cut up fruit (half a big apple, a whole peach, half a mango, or berries fresh or quickly defrosted from the freezer), a big dollop of plain yogurt, and a sprinkling (probably about 2 Tbsp.) of granola for crunch. My kids like it with cut up fruit and milk. This 7-Minute Granola recipe has been a life saver for those moments when I just don't have time to wait for a batch to bake. Check out Jessica making the granola on Facebook.7-Minute GranolaCook + Prep Time: 7 minutes 6 Servings Ingredients 3 Tbsp. unsalted butter 1 cup rolled oats (use gluten free, if needed) 1/4 tsp. salt 1/4 tsp. cinnamon 1/4 tsp. cardamom (or use more cinnamon) 1/2 cup pecans or walnuts, chopped 3 Tbsp. maple syrup 1/2 cup dried currants or dried cranberries Melt the butter in a large skillet on a medium-high heat. Add the oats, salt, cinnamon, and...

As much as I don’t want to admit it, the summer is rapidly coming to an end. For many of us, this means a return to “real life” and regular routines. It is also a time that many of us choose to focus on getting back into good habits after summertime indulgences. One of the best ways that you can help yourself get back on track is by packing lunch, whether it is for school or work, because while we often focus on a healthy dinner (and sometimes breakfast), a lot of us depend on convenient food options at lunch that are harder on our bodies and our wallets. For example, a typical salad at Cava (a fast casual restaurant in Washington, DC, where I live) costs over $9 and has over 700 calories! A lot of people I talk to dread packing lunches for their kids and/or themselves. I hear all the time that it feels time consuming, stressful, and even boring. I get it, I really do. While I am someone who grew up always bringing a lunch to school and then to work, there are still...