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Pumpkin Energy Balls

It’s pumpkin season y’all … I modified a favorite recipe to be a pumpkin lover’s dream!

Enjoy

xo Coach Jen

 

Pumpkin Energy Balls

Ingredients:

  • 1 cup rolled oats
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup ground flax seed
  • 1/2 cup crunchy peanut butter
  • 1/3 cup honey
  • 1/4 cup unsweetened pumpkin
  • 1 teaspoon vanilla extract

 

Directions:

  1. Combine oats, chocolate chips, flaxseed, pumpkin and peanut butter, honey, and vanilla extract together in a bowl.
  2. Form into balls using your hands.
  3. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.
  4. Keep refrigerated.

 

 

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Butternut Squash Soup

With the cold weather creeping up on us, it seems like this is the perfect time for soup!  

This is an awesome Butternut Squash Soup recipe to warm up to that’s packed full of flavor!

Enjoy! xo Jen

 

Butternut Squash Soup

 

 

Ingredients:

8 pounds of whole butternut squash, washed well
6 tablespoons coconut oil (melted)
2 tablespoons pure organic maple syrup
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups chicken stock or vegetable stock, preferably homemade or at least organic, divided
Pinch cayenne pepper
2 teaspoons sea salt (double this if your stock is unsalted)

 

 

 

Directions:

Preheat oven to 350 degrees.

Cut the squashes in half lengthwise. Scoop out the seeds and discard.

Place the squash halves cut side up in a roasting pan. Divide the coconut oil and maple syrup evenly amongst the squash cavities. Arrange the carrot and onions slices around the squash. Pour 2 cups of stock in the pan and cover tightly with foil. Bake for 2 hours.

Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Add the carrots, onions and cooking liquid from the pan.

Add the remaining 8 cups of chicken stock to the pot with cayenne and salt to taste (I usually add 1 Tablespoon when I use unsalted stock.) Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.

Puree the soup until smooth in the pot with an immersion blender or in batches in a blender.

 

 

 

 

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White Bean Turkey Chili

It’s so good, even my kiddos will eat this chili!

Added bonus. it isn’t spicy and it is a nice hearty, healthy meal on a fall day! This can be done in the slow cooker too, so it takes minimal effort!

Feel free to experiment with different vegetables in it too!

Enjoy! Xo Jen

 

White Bean Turkey Chili

Ingredients:

1 tablespoon extra virgin olive oil
2 small yellow onions, chopped
4 cloves garlic, minced or grated
2 pounds ground turkey or chicken
2 red peppers, seeded and chopped
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
2 cups of water
1 can (28 ounce) crushed tomatoes
2 bay leaves
1 can white beans

 

 

Directions:

Brown the ground turkey in a pan

Add all of the ingredients to a crockpot and cook it all together on low for 4-6 hours.

 



 

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Sweet & Salty Roasted Pumpkin Seeds

My favorite part about pumpkin carving is the PUMPKIN SEEDS! 

This sweet and salty recipe is sure to help your hand stay out of the candy bowl this Halloween!

But if you saved the pumpkin seeds from last week’s chili recipe then you are already ahead of the game!

Enjoy! xo Coach Jen

 

Sweet & Salty Roasted Pumpkin Seeds

 

Ingredients:

2 cups fresh pumpkin seeds – rinsed and dried 
2 tablespoons melted organic coconut oil, 
2 tablespoons light agave nectar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon

 

Directions:

In a large bowl mix ingredients, add the pumpkin seeds and coat thoroughly. 

Bake at 350 for 50-60 min!