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What is better than cheesy and rich broccoli and cauliflower!?

I will DEF be adding this to the menu for Christmas!

Broccoli and Cauliflower Gratin

INGREDIENTS:

• 4 tbsp. (1/2 stick) unsalted butter
• 1 medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick
• 1 large head of broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick
• 6 tbsp. all-purpose flour
• 3 c. whole milk (I used almond milk) 
• 1/4 tsp. freshly grated nutmeg
• 8 oz. Gruyère, grated 
• Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
2. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
3. Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes.
4. Let stand 10 minutes before serving.

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.

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!

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??

This salad may or may not be my new obsession!

It makes the best side to any dinner, or throw some protein in it for a quick lunch or dinner!

Fall Chopped Salad

INGREDIENTS:

• 4 cups cubed butternut squash
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 2 teaspoons Dijon mustard
• 8 cups packed baby spinach
• 1 medium diced Honeycrisp apple
• ½ cup diced sharp Cheddar cheese
• ½ cup toasted chopped pecans

DIRECTIONS:

1. Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
2. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon of each salt and pepper in the large bowl.
4. Add spinach, roasted squash, apples, cheese, and pecans. Toss to coat.
5. Make this as a side to any dish or throw some leftover protein in it for a quick lunch!

This recipe is delicious, although it is NOT quick lol…

But once you make it, it’s totally worth it!

Stuffed Acorn Squash

INGREDIENTS:

• 3 small acorn squash
• 3 tbsp. extra-virgin olive oil, divided
• Salt
• Freshly ground black pepper
• 1 c. farro
• 2 c. plus 2 tablespoons apple cider, divided
• 2 sprigs of fresh thyme
• 1/2 lb. sweet chicken Italian sausage
• 1/2 yellow onion, chopped
• 2 stalks of celery, chopped
• 2 cloves garlic, minced 
• 1 tbsp. fresh thyme, chopped
• 1 bunch of kale, stems removed and chopped

DIRECTIONS:

1. Preheat oven to 400°. Cut each end off the squash and halve. 
2. Use a spoon to remove the seeds and brush all over with 2 tablespoons of olive oil. Season with salt and pepper and roast until tender, 30-35 minutes. 
3. Meanwhile, make farro: in a medium saucepan, combine farro with 2 cups cider, 1 cup water, and thyme sprigs. Bring to a simmer and cook, occasionally stirring, until liquid is evaporated and farro is tender, 25 to 30 minutes. If your liquid is evaporated and farro is not yet tender, add more water a ¼ cup at a time. Remove thyme sprigs.
4. Meanwhile, make filling: in a large skillet over medium heat, heat remaining oil. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Remove sausage with a slotted spoon onto a paper towel-lined plate.
5. Drain most fat from the skillet, reserving about 1 tablespoon for cooking. Add onion and celery and cook until soft, 6 minutes. Season with salt and pepper. Add garlic and chopped thyme and cook until fragrant, 1 minute more.
6. Add kale and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until kale is tender.
7. Add cooked farro and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide the mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.

I love love love all soups! This one was pretty close to my fav at Panera!

You have to give it a try!

Enjoy!

Healthier Broccoli Cheddar Soup

INGREDIENTS:

• 1 bunch broccoli
• 1 small onion, finely chopped
• 1 medium red-skinned potato, diced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup grated extra-sharp Cheddar
• 1 teaspoon Worcestershire sauce
• One 12-ounce can of fat-free evaporated milk

DIRECTIONS:

1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately. 
2. Spray a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions, and potatoes and cook, stirring, until softened, 7 to 10 minutes.
3. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring it to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes. 
4. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover, and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.
5. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat.
6. Stir in the Cheddar, Worcestershire, and milk. Season with salt and pepper.
7. Garnish with scallions. 

Now that the temps are dropping it’s time to get creative! 

Even the kiddos enjoyed these bowls… minus the Siracha!

Egg Roll Bowls

INGREDIENTS:

• 1 tbsp. vegetable oil
• 1 clove of garlic, minced
• 1 tbsp. minced fresh ginger
• 1 lb. ground pork
• 1 tbsp. toasted sesame oil
• 1/2 onion, thinly sliced
• 1 c. shredded carrot
• 1/4 green cabbage, thinly sliced
• 1/4 c. low-sodium soy sauce
• 1 tbsp. sriracha
• Kosher salt
• 1 green onion, thinly sliced
• 1 tbsp. toasted sesame seeds

DIRECTIONS:

1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
2. Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with a spoon or spatula.
3. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.
4. Transfer mixture to a serving dish and garnish with scallions and sesame seeds.

With the weather starting to change we’ve been craving some soup!

You’ll LOVE this easy vegetarian chili recipe!

Fall Veggie Chili

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can diced fire-roasted tomatoes
• 1 can red beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 cup water
• 3 chipotle peppers
• 1 cup frozen corn kernels
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon lime juice, plus wedges for serving

Serving Suggestions:

• Avocado or Guacamole
• Greek yogurt or sour cream
• Jalapeño or serrano peppers, diced or sliced
• Cilantro
• Pickled Onions

DIRECTIONS:

1. Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
2. Add the tomatoes, beans, water, chipotle in adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
3. Stir in the lime juice and season to taste. Serve with desired toppings.

These Meal Prep Chicken Burrito Bowls are delicious! They’re gluten-free and only take about 30 minutes to put together.

They’re great for a quick and easy dinner for busy weeknights!

Enjoy!

Southwest Chicken Burrito Bowl

INGREDIENTS:

• 2 cups kale (or lettuce of choice)
• 1 cup grape tomatoes
• 3 cups shredded or cubed chicken cooked
• 3/4 cup corn, canned
• 1 1/2 cup black beans, canned
• 1 cup rice, cooked
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1/4 tsp pepper
• drizzle Avocado Lime Dressing – I use primal kitchens dressing

DIRECTIONS:

1. Cook the rice according to the directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside.
2. Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice.
3. Top with optional dressing and enjoy immediately or refrigerate for later!