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Crockpot Veggie Beef Stew

This was sooooooo good!!!!!

Even my husband ate leftovers.  So you know it’s good if that happens!

Definitely add this to your dinner menu this week!

Enjoy xo Jen

Crockpot Veggie Beef Stew 

INGREDIENTS:

  • 2 – 8oz filet mignon cut into cubes
  • 6 carrots chopped
  • 2 zucchini chopped
  • 1 onion chopped
  • 2 leeks chopped
  • 6 potatoes chopped
  • 2 celery stalks chopped
  • 2 containers of organic beef bone broth

DIRECTIONS:

  1. Throw all meat and veggies and broth into the crockpot with 2 cups of water.
  2. Add salt and pepper and cook for 6 hours on low!
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Creamy Butternut Squash Soup

 

This is the perfect recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home!

ENJOY! xoxo Jen

 

Creamy Butternut Squash Soup

INGREDIENTS:

  • 1 large butternut squash, peeled and cut into large cubes (about 8 cups) … I totally cheat and buy the pre-cut squash!
  • 1 large onion, chopped
  • 1 carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 4 sprigs thyme
  • 1 sprig sage
  • 3 c. low-sodium chicken (or vegetable) broth
  • Kosher salt
  • Freshly ground black pepper
  • Pinch of cayenne
  • Plain Greek yogurt for serving
  • Freshly chopped parsley, for garnish

 

DIRECTIONS:

  1. In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. 
  2. Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. 
  3. Stir in yogurt and garnish with parsley before serving.

 

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Grain free Peanut Butter Chocolate Chip Cookie Dough Bites!

 

OMG I made these with my son, AJ, last night and they are the BOMB!

Enjoy! xo Jen

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites!

Ingredients:

  • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
  • 1/2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature
  • 1/4 cup (80 grams) honey
  • 1 teaspoon baking powder
  • a pinch of salt if your peanut butter doesn’t have salt in it
  • 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions:

  1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
  2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
  4. Bake for about 10 minutes. The dough balls will still be very soft when you remove them from the oven. They will not set like normal cookies.
  5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

*recipe courtesy of http://www.texanerin.com/