This recipe is one that is super SIMPLE - it takes about 15-20 minutes from start to finish. You can use ground beef or turkey and any type of peppers to this dish. Serve as is (personally the easiest option) or with a side salad, or even stuffed into taco shells or a tortilla for "Burrito" style. Either way, cooking at home in a one pan meal is easy and something anyone can do!Read More
This recipe is for your crazy weeknights when you literally only can do the "dump food and cook" kind of recipe. The blend of basil, olive oil and pine nuts gives a refreshing and new flavor to your plate for a winning meal!Read More
This is an easy 20 min meal that you can make and serve multiple ways throughout the week - whether it's lunch, breakfast, dinner or a veggie fiber rich snack! The importance of being prepared for the week is crucial to being successful in your health goals.Read More
Gobble down these Paleo Nachos! Incredibly delicious and probably the easiest 5 minutes of a fancy looking nacho dish you've ever thrown together. This recipe uses high fiber chips with very few ingredients (only sweet potatoes and oil!), and has a lean protein (chicken breast) and healthy fats and nutrients (avocado, tomato, romaine). You will LOVE this recipe!Read More
Bacon and Brussels - I don't think anyone can go wrong here! Enjoy this tasty dish paired with any main entree and save for lunch to mix up with quinoa or grilled chicken in a salad. I'm licking my lips already!Read More
This incredible Cranberry Hazelnut Chutney is SUPER tasty, perfect amount of sweetness from the fruit and maple syrup, a bit of zing from the tangerines/lime, tartness from fresh cranberries and I love the texture and crunch from the combination of different fruits and toasted hazelnuts. Use in yogurt, with chicken, on whole grain toast, with eggs in the morning, and even just as is for a mini snack. Love this recipe and I know you will too!!Read More
On a chilly day the need for a warming soup is always a delicious and easy option. This cozy Cinnamon Butternut Squash soup is perfect for a cold afternoon and provides a wonderful immune boost with additional anti-inflammatory benefits. Butternut Squash and Carrots provide vitamin A and beta-carotene which are helpful for vision, hair, skin, and immune support. Garlic, ginger and cinnamon are helpful anti-inflammatory spices. Garlic contains the unique sulfur containing compound, allicin which helps to decrease oxidative stress. Ginger root contains potent antioxidants and anti-inflammatory compounds that may help to decrease pain for those with arthritic conditions. Cinnamon helps to regulate blood sugar, provides anti-microbial benefits, helps to reduce LDL cholesterol (the bad cholesterol) and provides anti-inflammatory support as well.
Cinnamon Butternut Squash Soup
Serves: 2-3 servings (16 oz/serving)
- 1 tbsp coconut oil
- 2 garlic cloves garlic
- 1 yellow onion, chopped
- 1-2 tbsp cinnamon
- 1 tsp ginger
- 2 tsp sage
- 2 cups low sodium vegetable broth (you can make your own from pulp)
- 1 cup water
- 1 cup chopped turnip (2-3 small, or 1 medium-large)
- 1 cup butternut squash (or 1 small squash, peeled and seeds removed)
- 8, Large (7” long) carrots (or 1 cup chopped)
- Salt/pepper to taste
- 1 tbsp honey
- Crushed pistachios, chopped parsley or almonds (optional for garnish)
- Add coconut oil to saucepan on medium high heat. Add chopped garlic and sauté for 3 minutes until the onion begins to turn translucent. Add minced garlic and spices and sauté for another 1-2 minutes.
- Add broth, water, squash and turnips and bring to a rapid boil.
- Once the saucepot turns to a rapid bowl, turn down and let simmer for 20 minutes.
- Use an immersion blender or use your blender to mix this soup into a consistent base. Add salt/pepper and agave (optional) to taste test to your liking.
- Serve with crushed pistachios or a nut of your choice (walnuts, pecans, almonds).
- Enjoy!! (If you are saving the rest for tomorrow, allow the soup to cool completely and seal in 16-20 oz mason jar. Keep cool and bring in a cooler until you plan to open! =))
The combination of foods and spices contain a variety of antioxidants, vitamins and minerals with anti-inflammatory properties and an immune boosting punch. Chronic inflammation is at the root of disease and has been associated with obesity, allergies, skin conditions, diabetes, arthritis and chronic pain. However, eating a diet including plenty of colorful vegetables can be helpful. What are some anti-inflammatory foods, herbs and spices to include in your diet?
- Omega 3 fatty acids: Flaxseed oil, Flax seeds, Wild-Caught Salmon, Walnuts
- Leafy Greens: Kale, Spinach, Swiss Chard, Collards rich in antioxidants, flavonoids and Vitamin C
- Cruciferous Veggies: Broccoli, Kale, Cabbage, Bok Choy contain sulfur containing compounds powerful to combat inflammation and harmful radicals
- Orange colored veggies: Squash, carrots, sweet potatoes are rich in Vitamin A and beta-carotene
- Vitamin C rich foods: Red Peppers, Citrus Fruits, Kiwi, leafy greens, berries
- Berries: Blackberries, blueberries, raspberries etc. have potent antioxidant capacity to scavenge free radicals
- Specific Herbs and Spices: Turmeric, Garlic, ginger root, cinnamon
Just to give you a sample of how to incorporate this recipe into an anti-inflammatory meal plan, your day might look something like this:
- AM Wake Up: Hot water with ½ lemon, 1 nob of ginger minced/juiced, ½ tsp turmeric,
- AM Juice: Green Juice (Kale, lemon, ginger, parsley, pineapple) and scrambled eggs
- Lunch: Cinnamon Butternut Squash Soup **Today’s Recipe!
- PM Snack: ¼ c walnuts with greek yogurt
- PM Dinner: Stir fry of mixed vegetables with quinoa and chicken (*If you like fish, include grilled wild-caught salmon)
- Optional Dessert: 1 oz dark chocolate
Here is an EASY protein option that you can make and have on hand all week using one of the most versatile plant proteins – beans! I love it as a snack or on top of lettuce for a salad. Couldn't be more refreshing and filling too!Read More