homecooked, nutritious food...

Health is something we often take for granted, until it is gone. I found this out the hard way. I lived a big life in Chicago - eating out often, always on the go and always on different diets. This led to me feeling physically ill most days. Lacking energy, being in constant pain and feeling hopeless, finding no answers through modern medicine. I knew something needed to change. Oh, how God answers prayers! I moved back home to Michigan, renewed my relationship with God and started restoring my health with home-cooked, nutritious food.

Fast forward seven years, I am still preparing delicious home-cooked meals, with nutrition in mind. It just looks a lot different now because I’m not just cooking for myself, but my wonderful husband and our two children (ages 1 and 3).

You could say I am a mom just trying to figure it out, while cooking nutritious meals for my family everyday. Waking up to serve my family is not always easy, and I do not always feel like doing it, but through this I show them love - while learning patience and perseverance. “This service that you perform is not only supplying the needs of God’s people, but is also overflowing in many expressions of thanks to God.”  2 Corinthians 9:12-13

How do I cook and feed my family three meals a day (oh, and snacks)? I plan and meal prep. We live in the country so running to the store is time consuming, not to mention difficult with small children. So, I shop one day every two-three weeks and prep meals the following day (or, a couple here and there in the evening if I cannot do it all at once).  One of my favorite meal prep dishes right now is this lentil butternut squash curry! I make about three pots of it each time I prep. I love that it freezes easily and can be thrown in the crockpot without having to fuss with it. Hope you enjoy it as much as my family does!

lentil butternut squash curry

serves 6-8


1 onion, diced

2 cups red lentils

1 large diced butternut squash

1 14 -ounce can coconut milk

1 15 -ounce canned diced tomatoes (I use our own canned tomatoes)                                                                                                    

2 tablespoon curry powder

2 teaspoons salt

1 teaspoon cumin

siracha (optional, for topping it off, and giving it some kick!)


  1. Throw all ingredients into a crock pot (or, if preparing for later, into a freezer bag!)
  2. Add 5 cups of water, if you want a thinner soup 7-8 cups

If making fresh, cook 5-6 hours on low 3-4 hours High.

If reheating from frozen, cook 6-8 hours low or 5-6 hours High.

make it a meal...

Want to make a meal out of this dish? Simple! Add 3-4 cups of cooked rice - half cauliflower rice, half rice (no one will know the difference) after you have prepared it. You can also serve with a side of veggies or with thai noodles!

issue no. 4

Claire's Lentil Butternut Squash Curry recipe and article was originally shared in Issue No. 4 of By Design Journal. As the days get cooler and we look for cozier, homecooked meals to warm our tummies, we knew it was time to reshare her recipe!

claire chapel

Claire and her family live in northern Michigan where they enjoy exploring the Manistee National Forest and the breath-taking views of Lake Michigan. Claire is a homeschooling mama who finds so much joy in preparing nutritious, tasty meals for her family.

Photos provided by Claire Chapel.

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