Beth Baldino, MSW, CHHC
Certified Holistic Health Counselor
(973) 979-6951

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Quinoa-Stuffed Acorn Squash w/ Cherries


½ cup quinoa, cooked
2 medium acorn squash, halved and seeded
½ cup walnuts, chopped
½ cup dried cherries
2 tablespoons barley malt (a gentler sweetener)
¼ teaspoon ground cinnamon
Grapeseed oil (or another vegetable oil)


  1. Preheat oven to 350 degrees. Lightly oil the squash
  2. Mix warm quinoa, barley malt, walnuts, cherries and cinnamon.
  3. Stuff each squash half with the mixture.
  4. Bake in a covered dish for 45 minutes or until squash is tender.

Butternut Squash & Apple Soup

This is a personal favorite of mine, as it’s rich and satisfying the way cream-based soups are, but it doesn’t include the milk I try to limit in our diets, especially in the winter time (see this boosting immunity blog post for more information on dairy and staying healthy).

 Read more... (Estimated reading time: 1:32 mins)

Curried Sweet Potato Soup

Most of my soups don’t contain milk,  because you can make a creamy soup without them. However, if you can tolerate it, some dairy can be OK; it is different for each individual.  I do recommend organic milk and butter be used, as conventional dairy does contains a lot of hormones.

This recipe makes 3-4 servings. I always double or triple it, as I like to have leftovers.


 Read more... (Estimated reading time: 1:04 mins)

  • 2 medium sweet potatoes, peeled and cut to 1″ pieces
  • 1 medium parsnip, peeled and chopped
  • 1 small onion, chopped
  • 1 teaspoon fresh rosemary, chopped