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Turkey, Tortellini & Veg Soup

 

Looking for a quick recipe to use up your leftover turkey?! Give this delicious recipe a whirl!

It will definitely warm you up on those colder days!

Turkey, Tortellini & Veg Soup

INGREDIENTS:

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 3 cloves garlic minced
  • 1/2 teaspoon thyme
  • 1/4 teaspoon basil
  • 8 cups organic free-range chicken broth
  • 1 cup mini cheese tortellini
  • 2 cups cooked turkey chopped
  • 1 1/2 pounds of organic baby spinach
  • 1 cup organic grape tomatoes halved
  • freshly cracked black pepper
  • freshly shaved Parmesan cheese for garnish

 

DIRECTIONS:

  1. Place oil, celery, onions, and garlic in a large stock pot or dutch oven.
  2. Cook over medium-low heat for a few minutes until they soften.
  3. Add broth, thyme, and basil. Stir to combine and bring to a boil.
  4. Reduce heat to low, add tortellini and let simmer for 10 minutes.
  5. Add turkey, spinach, and tomatoes.
  6. Stir well and let simmer for 5 minutes until spinach is wilted.
  7. Top with freshly shaved Parmesan cheese if desired.

 

 

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Chocolate Chip Pumpkin Muffins

 

These were a huge hit in our house! You have got to give them a try!

Not only are they delicious but they can be thrown together so quickly!

 

Chocolate Chip Pumpkin Muffins

Ingredients:

  • 1 cup pumpkin puree
  • 1/2 cup coconut oil, melted
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 2 cups oat flour, loosely scooped, not packed. gluten-free if necessary. see notes for homemade.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (I skip this because I personally cannot stand the spice lol)
  • 1 cup chocolate chips /chopped pecans

 

Instructions:

  1. Preheat oven to 350F and line a muffin tin with liners and nonstick spray.
  2. In a large bowl, whisk pumpkin, coconut oil, eggs, maple syrup, and vanilla until well combined.
  3. In a small bowl, mix oat flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. Add dry ingredients to wet and stir until combined. Stir in any mix-ins.
  5. Scoop into muffin tin and bake for about 22 minutes or until a toothpick inserted comes out clean.
  6. Enjoy!

 

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Grilled Sheet Pan Vegetables

 

I know it’s technically Fall but our grill is still in full action mode!

Try grilling some veggies on a sheet pan for a change! You won’t regret it! 

 

Grilled Sheet Pan Vegetables 

  • Butternut squash – This is another Fall-favorite of mine! Grilled unleashes the natural sugars and yummmmm
  • Sweet potatoes – I know sweet potatoes are a year-round deal, but they are amazing grilled!
  • Brussels sprouts – These are one of those veggies that have to be done right! Grilling is one of the best ways to cook them up!

 

What are other veggies you like to grill??