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.
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.
These are so good, easy to make and everyone will devour them! And they are made on one of my favorite things, THE GRILL!!
Enjoy xo Coach Jen
Mini Portobella Mushroom Burgers
Ingredients:
12 medium portobello mushrooms 2 small Italian eggplants 2 yellow squash 2 zucchini ½ tsp. Sea Salt 12 mini brioche buns or dinner rolls 1½ tsp. sesame oil ½ tsp. sesame seeds
Directions:
Heat grill or grill pan to medium-high heat.
Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side. (Brush with oil as needed to prevent sticking.)
Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves.
‘Top with remaining seeded bun tops and serve hot.
I’m not usually a big muffin fan BUT… these are BOMB!
And with busy AM’s, I feel good about giving my kiddos these healthy muffins!
Enjoy! xo Coach Jen
BLUEBERRY – COCONUT – MACADAMIA Muffins!
Ingredients: 1/4 cup unsweetened coconut 2 tablespoons plus 3/4 cup all-purpose wheat flour, divided (I used gluten-free) 1/2 cup agave nectar 5 tablespoons chopped macadamia nuts 2 tablespoons coconut oil 1 cup whole-wheat pastry flour (I used gluten-free) 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/2 teaspoon ground cinnamon 1 large egg 1 large egg white 3/4 cup almond milk 2 tablespoons grass-fed butter, melted 1/2 teaspoon coconut or vanilla extract 1 1/2 cups fresh blueberries
Directions:
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
Combine coconut, 2 tablespoons flour, 2 tablespoons agave and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
Whisk the remaining 3/4 cup flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
Add blueberries and the remaining 3 tablespoons nuts; stir just to combine.
Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes.
Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
I could eat these Buffalo Cauliflower bites multiple times a week. They make a great side to dinner as well as a mid-afternoon snack when you are craving something with a kick!
Buffalo Cauliflower
Ingredients:
2 tablespoons ghee organic butter 1/4 cup hot sauce, such as Frank’s 1 tablespoon freshly squeezed lemon juice 2 tablespoons olive oil Kosher salt 8 cups cauliflower florets (from about 1 medium head)
Directions:
Preheat the oven to 400 degrees F.
For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated.
Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes.
Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat.
Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more.
