Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1/2 butternut squash peeled, seeded and chopped into 1-2 inch chunks*
- 1 cup chopped carrots
- 2 cups low sodium vegetable broth
- 1 cup almond milk
- 1 tsp. ground ginger
- 1/2 tsp. dried tarragon
- 1/2 tsp. fine sea salt
- 1/8 tsp. ground black pepper
- Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat.
- Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork.
- Spoon the cooked squash and carrots into a blender (or use immersion blender).
- Pour the liquid left from cooking into the blender and add almond milk and spices.
- Begin blending on low and turn up to medium high
- Serve immediately or return to saucepan and keep warm until ready to serve.
- Refrigerate or freeze leftovers.
*If you want to use the whole butternut squash, double the recipe and blend in batches unless using immersion blender
We came across this recipe from MyFitnessPal and we just had to share!
Orange Vinaigrette Dressing
1/2 teaspoon orange zest
1/2 cup (125 grams) fresh orange juice
2 tablespoons red wine vinegar
2 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
8 packed cups (7 ounces or 535 grams) chopped kale, stems removed
2 cups (140 grams) shredded purple cabbage
2 medium (280 grams) oranges, peeled and cut into segments
1/4 cup (25 grams) toasted walnuts
1/4 cup (1 ounce or 30 grams) crumbled feta cheese
1/3 cup (60 grams) pomegranate seeds (optional)
Prepare the orange vinaigrette by whisking together orange zest, juice, vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing.)
In a large salad bowl, add the kale and pour vinaigrette over it. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Stir in cabbage, oranges, walnuts and pomegranate seeds. Sprinkle with feta.
Serves: 4 | Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese
Per serving: Calories: 237; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 6mg; Sodium: 125mg; Carbohydrate: 18g; Dietary Fiber: 5g; Sugar: 11g; Protein: 7g
2 cups fine ground blanched almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 tablespoons coconut oil, softened or liquid (or Ghee)
1/4 cup honey
1-2 tablespoons thick applesauce
1 tablespoon gluten free vanilla extract
- In a medium sized bowl, combine dry ingredients; mix together well. Then in a separate bowl, mix together the oil, honey, applesauce and vanilla.
- Add the liquid ingredients to the dry ingredients, mix until combined and form a smooth ball. Wrap the dough in parchment paper or plastic and chill the dough for at least one hour or longer (till firm enough to roll out)
- Preheat the oven to 325 degrees before baking.
- Roll the dough out between two sheets of parchment paper (using a very light sprinkling of coconut flour as bench flour to keep it from sticking. Just don’t overdo it or the dough will get tough. The dough should be rolled between 1/2 inch and 1/4 inch thick, depending on what you like. Thickness of the cookie will affect the baking time. Chill the dough as needed to keep it at a workable texture. It is also helpful to put the dough into the freezer for a few minutes once rolled out and on the cookie sheet. This will help with the cutting.
- When ready to cut out the cookies, dip the cutter in coconut flour and cut through the dough. Using a thin metal spatula, transfer the unbaked cookie to a parchment lined cookie sheet. The unbaked cookies are easiest to transfer when cold. For this reason I like to cut small batches at a time, storing half of the dough in the fridge until the next round of cutting. Once the sheet is full, chill the cutouts in the freezer again for a few minutes if needed. Chilled dough holds it form better as it bakes.
- Bake the cookies in a 325 degree oven for about 10-12 minutes (slightly longer for thicker cookies) or till slightly golden around the edges. Baking times will vary depending on the thickness/size of the cookie.
- Leave cookies on the cookie sheet until cool. They may seem fragile at first, but will firm up as they cool.
The amount of cookies yielded will vary depending on the size of cookie cutter you use and thickness of the cookie. These cookie are even better after being chilled in the fridge.
- 1 cup drippy, all-natural peanut butter
- 1 teaspoon vanilla extract
- 2 scoops vanilla whey protein powder
- 2 tablespoons honey, organic
- 1 cup dark or dairy-free chocolate chips
- 1 tablespoon coconut oil
- Combine peanut butter, vanilla, protein powder, and honey in a medium-size bowl. Mix until the texture is like cookie dough.
- Next, line a baking sheet with parchment paper. Using a 1 tablespoon cookie dough scooper, scoop dough into your hand. Roll into a ball and place on paper. Repeat.
- Place baking sheet in freezer for about 30 minutes, or long enough for the balls to settle and firm up a bit.
- While your balls are chilling. Place 1 cup chocolate chips in a small bowl. You want it to be big enough to fit the chocolate chips, but small enough so that you can dip the balls. Microwave for about 60 seconds. Then, add in coconut oil and mix.
- Once your balls have firmed up, it’s time to dip and place on a cookie drying rack to prevent any rings from forming. Place a ball on the end of a fork. Dip ball into chocolate, leaving a ring at the tip. Hold your fork with your left and and use your right hand to tap your wrist, so that any extra chocolate drips off. Finally, use a toothpick to slide the ball off the fork onto your drying rack. Repeat.
- Place cookie rack into the freezer to speed up the drying process.
- *Best eaten frozen!
Storage: will stay good in your freezer for up to 1 month.
Recipe Courtesy of FitFoodie Finds
- 1 tablespoon olive oil
- 2 cups diced yellow onion (about 2 medium)
- 1 1/2 tablespoons chili powder
- 1 tablespoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
- 4 cups fat-free, less-sodium chicken broth
- 3 cups chopped cooked turkey
- 1/2 cup diced seeded plum tomato (about 1)
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 lime wedges (optional)
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.