Creamy Carrot and Sweet Potato Soup | A healthy & light soup with only 175 calories per serving.

I really do love my veggies. It is rare to find a veggie I don’t like. It must be due to my upbringing. We pretty much ate vegetables every day. Seeing my mom cook big pots of soup full of veggies was my favorite view in the kitchen. My dad also believed that having vegetable soup at least once a week was a must for good health. I can’t argue with that. Unfortunately I’ve forgotten about the once-a-week-soup-rule now that my boys are living on their own (since I tried to instill that same tradition for them when they were growing up).

I’m working on bringing back that tradition and for that I want to incorporate new soups to my repertoire. This creamy carrot & sweet potato soup is perfect on so many levels! The vegetable combinations scream Fall!! Perfect for this time of year right? It’s also healthy, low in fat, full of vitamins & antioxidants, easy to make and the best part…. it’s delicious!

It also tastes better when made a few days ahead since the flavors intensify with time. I think letting it sit in the fridge for two days is the perfect waiting time. Go make it!

Recipe adapted from Cooking Light 

Creamy Carrot & Sweet Potato Soup
Prep time
Cook time
Total time
This soup tastes better when made from 1 to 2 days in advanced.
Serves: 8
  • 3 tablespoons butter, divided
  • 1 cup chopped onion
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4¾ cups cubed peeled sweet potatoes (about 1½ pounds)
  • 3 cups water
  • 3 cups fat-free, less-sodium chicken broth
  • 3 cups chopped carrot (about 1 pound)
  • ¼ cup half-and-half
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Heat large pot at medium heat and melt 1 tablespoon butter.
  2. Add onion to pan; cook 4 minutes or until tender, stirring occasionally.
  3. Stir in cinnamon and nutmeg and cook 1 minute, stirring constantly.
  4. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown.
  5. Add sweet potatoes, 3 cups water, broth, and carrot; bring to a boil.
  6. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
  7. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
  8. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture.
  9. Stir in half-and-half, salt, and pepper.
  10. Serve with crusty bread and sprinkle some pepper, chopped nuts, olive oils or herbs as an option.


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  • Ilse

    Perfect recipe lot this time of year. My mom used to cook soups everyday. I really missed that. For the first time I learned how to make Pozole!ReplyCancel

    • ana @ fit, fun & delish!

      Nice Ilse!! Pozole is also perfect now that the holidays are coming! Good stuff!ReplyCancel


Apple Pie | This apple pie is a classic, from the delicious filling to the flaky pastry crust.

Hi friends! How was your weekend?? Mine was very productive! It’s Sunday night I’m writing this blog post with a nice sense of accomplishment, you know the kind of mood you feel after you’ve managed to tackle a long to-do list. My office had been neglected since we moved to our new home and I can finally say that I’m 95% done with it. It’s starting to look like the office I’ve been wanting for years! All I can say for now is “Thank you Pinterest for the inspiration!”. I can’t wait to show some photos once I’m done:)

I also had a much needed quality time with my sister as we watched my niece compete in Gymnastics…..for FOUR hours!!! Those meets are veeeery long let me tell ya! 3/4 towards the end we were so hungry that we started drooling over the hot dogs that people bought at the concession stand. They looked disgusting but that did not stopped us from considering buying one. But we know better NOT to eat that stuff! (If it was a quality dog that might’ve changed things;)) At the end we rewarded ourselves with a great salad, hummus & grilled chicken. Good things come to those who wait right?

Apple Pie | This apple pie is a classic, from the delicious filling to the flaky pastry crust.

This apple pie is very special to me as it was made with the apples that we picked during our trip to Upstate New York. My hubby took me apple picking near his home town as I had never been apple picking before!!! Can you believe that? Well, I had a great experience climbing on trees and eating applies right off the trees. I swear they were the best apples I have ever eaten! Nothing beats fresh food I tell ya. We filled two bags with apples that unfortunately we couldn’t bring them with us as we didn’t have room in our language. To our surprise, we received those apples in the mail a few days after we arrived back home. Paul’s mom shipped them to us! I’m so blessed to have the best mother in law ever!:)

I immediately was inspired to bake this apple pie. There is nothing better than a classic apple pie in my opinion. I hope you get to make it…. I have no doubt you’ll love it!

Have a great week my friends!


Apple Pie | This apple pie is a classic, from the delicious filling to the flaky pastry crust.
Apple Pie | This apple pie is a classic, from the delicious filling to the flaky pastry crust.

Recipe adapted from Williams-Sonoma. For the Pie Crust use this delish Classic Pie Crust 

Applie Pie
Prep time
Cook time
Total time
Serves: 8
  • 2 lb. Granny Smith apples, peeled, cored and cut into slices ¼ inch
  • thick
  • 2 lb. Pink Lady apples, peeled, cored and cut into slices ¼ inch thick
  • ½ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 4 teaspoon cornstarch
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoon cold unsalted butter, cut into ½-inch pieces
  • 1 egg white, beaten with 1 teaspoon water
  • 2 teaspoon granulated sugar
  • 2 pie dough (see link for recipe)
  1. In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch.
  2. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 15-20 minutes.
  3. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.
  4. Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.
  5. Let the pie shell stand at room temperature for 5 minutes.
  6. Fold 1 pie crust pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  7. Spoon apple mixture into pastry-lined pie plate.
  8. Sprinkle cut butter over apples.
  9. Trim overhanging edge of bottom pastry ½ inch from rim of plate.
  10. Fold second pastry into fourths and cut slits so steam can escape or make cut outs with a mini cookie cutter (I used the lid of a small salt shaker); place over filling and unfold.
  11. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute.
  12. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
  13. Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 50 minutes to 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1½ hours before serving.


Apple Pie | This apple pie is a classic, from the delicious filling to the flaky pastry crust.

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  • Gorgeous!!! I love the east coast this time of year. I am longing for an opportunity to wear tall boots, but it’s still in the 80s here. I’m sure I don’t need to complain about that to you though! lolReplyCancel

    • ana @ fit, fun & delish!

      Hi Caren! I know I do wish I lived in the east coast right now but in a few months (when is all snowy) I will change my mind lol! I’m wearing my short boots now even if we’re in the 90s…. I’m in denial that we’re not in real fall here. But it’s been a hot year for Cali too! I hope you get to wear your tall boots soon :)ReplyCancel

  • Your pie is a beaut!! Lovely girl. Homemade apple is the best.ReplyCancel

    • ana @ fit, fun & delish!

      Thanks so much Katrina!! xoReplyCancel

  • Not only does this apple pie look delicious, but it is so beautifully captured. Pinned!ReplyCancel

    • ana @ fit, fun & delish!

      Thanks Thalia! It’s sooo delicious! I hope you get to try it! Have a great day! anaReplyCancel


Pie Crust | How to make a classic Pie Crust

Are you all excited that it’s baking season again?? Once the temperatures start to go down you know it’s official! Well, anything under 100 degrees in Arizona is baking season in my opinion ha! Anyhow, I think knowing how to make a pie crust should be one of those basic recipes that everyone has under their sleeves. It’s like boiling eggs… everybody SHOULD know how to boil eggs!

This recipe is from one of my favorite cooking books Barefoot Contessa Foolproof and Ina still hasn’t let me down. This Pie Crust is buttery and flaky but not greasy. Very flavorful! I plan on using it for all of my sweet pies and it will be perfect for my awesome Chicken Pot Pie (recipe coming soon!).

Pie Crust | How to make a classic Pie Crust
Pie Crust (back to basics)
Prep time
Total time
Recipe from Ina Garten: Barefoot Contessa. Requires a minimum of 30 minutes refrigeration time before rolling.
Serves: 8
  • 12 tablespoons very cold unsalted butter
  • ⅓ cup very cold vegetable shortening (preferably Crisco)
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • About ½ cup ice water
  1. Dice the butter and keep it in the refrigerator to keep it cold while you prepare the flour mixture.
  2. Using the bowl of a food processor fitted with the steel blade, add the flour, salt, and sugar.
  3. Pulse a few times to mix.
  4. Add the butter and shortening.
  5. Pulse another 8 to 12 times, until the butter is the size of peas.
  6. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  7. Dump out on a floured board and roll into a ball.
  8. Wrap in plastic wrap and refrigerate for 30 minutes.
  9. Cut the dough in half and make two dough disks.
  10. Roll out dough disk on a lightly floured surface to a 10" round. Transfer to pie pan; press onto bottom and up sides of pan. Trim excess dough and shape edges as desired.
  11. Repeat with the top crust.
  12. Yields 2 10 inch pie crust
  13. DO AHEAD: Can be made 1 day ahead. Keep chilled.


L~ F~:
  • You know what? I’ve been looking for a new crust recipe, actually. I use the same one every time…it’s good, but I’d like to try something new and this is exactly what I need! Thanks for posting friend!! xxReplyCancel

    • ana @ fit, fun & delish!

      Hi Katrina! I was guilty of using store bought pie dough but no more! At least you made your own ha! I hope you have a great day friend! xoReplyCancel

  • Thanks for the great pie crust recipe! Especially loving your incredible photography of it.. pinned!ReplyCancel

    • ana @ fit, fun & delish!

      Awe thanks so much Thalia! You always make my day! I really appreciate it. Thanks for stopping by!ReplyCancel

  • […] adapted from Williams-Sonoma. For the Pie Crust use this delish Classic Pie Crust  Applie Pie   Print Prep time 40 mins Cook time 60 mins Total time 1 hour 40 […]ReplyCancel


Rustic Sausage Quiche. A fun & delicious dish for breakfast | Fit, fun & delish!

Hello my friends! I’m finally back in Arizona from our long trip to Boston and New York. While I intended to post this recipe during my trip, time just slipped away from me! Each day we would be on the go from the minute we got up to late at night when we returned to our hotel; exhausted but happy! The saying time flies when you’re having fun is nothing but the truth.

I have so much to share with you but I need to organize my thoughts first since they would be a bunch of rambling sentences otherwise (well, they usually are anyways but they could be much worse!…. believe me ;)).

One thing I know for sure is that this trip inspired me to develop new recipes and to decorate my home for Fall! The views in upstate New York right now are beautiful. The trees are starting to turn orange, red & yellow……and while I didn’t get to experience the full blown Fall scenery it is still breath-taking!

Are you ready for Fall?

Rustic Sausage Quiche. A fun & delicious dish for breakfast | Fit, fun & delish!
Rustic Sausage Quiche. A fun & delicious dish for breakfast | Fit, fun & delish!
Rustic Sausage Quiche
Prep time
Cook time
Total time
Serves: 6-8
  • 6 large eggs, beaten
  • 2 egg whites
  • ⅓ cups milk
  • ¼ cups shredded mozzarella cheese
  • Salt and pepper to taste
  • 3 precooked sausage patties, separated into chances
  • ⅓ cup onions, chopped
  • 1 cup cherry tomates, halved
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
  1. Preheat the oven to 375 degrees F.
  2. Whip the eggs, milk, cheese, salt, and pepper.
  3. Sauté the sausage for about 2-3 minutes. Add the onions and sauté until onions are soft.
  4. Add the sausage/onion mixture in the bottom of the pie crust, then pour the egg mixture on top. Layer the tomatoes on top of the egg mixture.
  5. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.


Rustic Sausage Quiche. A fun & delicious dish for breakfast | Fit, fun & delish!

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