Butternut Squash Soup

Try making this Butternut Squash Soup for your next lunch option! Squash has a high Vitamin C content, which boosts the immune system and helps fight infections. Vegetable broth promotes hydration, supports healthy digestion, and improves gut health. Ginger contains compounds with anti-inflammatory effects and helps prevent blood clots. Serve this Butternut Squash Soup with gluten-free garlic bread and enjoy!

Ingredients:

• 1 butternut squash (peeled, seeded, and cubed)

• 1 large yellow onion, diced

• 3-4 cups vegetable broth

• 2 tablespoons coconut oil

• 3 garlic cloves, chopped

• 1 tablespoon fresh sage, chopped

• ½ tablespoon minced fresh rosemary

• 1 teaspoon grated fresh ginger

• ½ teaspoon salt

• Ground black pepper for taste

Instructions:

1) In a large pot, heat coconut oil over medium heat. Add diced onions, salt, ground black pepper and sauté until soft (about 5-8 minutes). Add cubed squash and cook until it softens, about 8-10 minutes. Stir occasionally.

2) To the pot, add garlic, sage, rosemary, and ginger. Stir and let sit for 1 minute, until fragrant. Add 3 cups of broth. Bring to a boil, cover, and reduce heat to simmer. Cook for about 20-30 minutes, until squash is tender.

3) Let contents cool slightly and pour into a blender. Blend until smooth. Add more broth if mixture is too thick.

4) Pour soup into a serving bowl, top with pepitas, garnish with sage, and enjoy!

Gluten-Free Pancakes

Try making these Gluten-Free Pancakes for your next breakfast option! Almond flour is packed with essential nutrients like protein, fiber, healthy fats, and calcium. Maple syrup may help reduce the risk of heart disease by reducing inflammation and lowering cholesterol levels. Coconut oil boosts metabolism and promotes weight loss. Serve these Gluten-Free Pancakes with your favorite syrup and fruit and enjoy!

Ingredients:

• 1 ½ cups almond flour

• ½ cup unsweetened almond milk

• 2 large eggs

• 2 tablespoons nut butter

• 2 tablespoons coconut oil

• 1 tablespoon baking powder

• 1 tablespoon maple syrup

Instructions:

1) In a mixing bowl, whisk together coconut oil, nut butter, and maple syrup. Add milk and eggs. Stir to combine.

2) Add baking powder and stir. Gradually begin to add almond flour and continue to mix. Add more flour for a thicker mixture or milk to thin it out.

3) Heat a pan or skillet over medium heat. Grease surface with coconut oil. Add pancake batter ¼ cup at a time. Flip pancake after about 2-3 minutes, when the side on the surface is golden brown. Cook other side until golden brown and place to the side on a separate plate. Continue making pancakes until all batter is cooked.

4) Plate your pancakes. Add your choice of syrup and fruit and enjoy!

Dairy-Free Dip with Fresh Veggies

Try making this Dairy-Free Veggie Dip for your next snack option! Mayonnaise provides healthy fats, such as omega-3 fatty acids, which can support heart health. Fresh dill boosts digestion, reduces inflammation, and supports immune function. Parsley helps lower blood pressure and reduces bloating. Serve this Dairy-Free Dip with your choice of veggies, including carrots, cauliflower/broccoli florets, celery sticks, cherry tomatoes, and sliced cucumber. Enjoy!

Ingredients:

For the dip:

• 1 cup dairy-free mayonnaise

• ½ cup dairy-free sour cream

• 2 teaspoons minced fresh dill

• 1 teaspoon dried parsley

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

Instructions:

1) In a medium bowl, combine all ingredients. Taste and adjust seasoning.

2) Pour mixture into a serving bowl. Chill in the fridge for at least one hour for a thicker texture. Serve with your favorite veggies and enjoy!

Spaghetti Squash Bolognese

Try making this Spaghetti Squash Bolognese for your next dinner option! Squash offers an extensive list of benefits for your health, as it is rich in vitamins A, C, and B6, is an excellent source of potassium, and supports gut health. Grass-fed ground beef is an excellent source of iron and improves immune function. Tomatoes support bone health and promote digestion. Serve this gluten-free Bolognese with garlic bread and enjoy!

Ingredients:

• 1 medium spaghetti squash

• 2 large carrots, peeled and diced

• 2 celery ribs, diced

• 1 yellow onion, diced

• 6 cloves garlic, minced

• 1 lb grass fed ground beef

• 1 lb ground pork

• 28 oz crushed tomatoes

• 2 cups chicken broth

• ½ cup full fat coconut milk

• ¼ cup balsamic vinegar

• ½ teaspoon dried thyme

• 1 teaspoon dried oregano

• 3 dried bay leaves

• Coconut Oil

• 1 teaspoon salt

• Black pepper to taste

Instructions:

For the squash

1) Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut squash in half lengthwise and scoop out seeds and strings. Brush inside of squash with melted coconut oil, sprinkle with salt and pepper.

2) Position squash face down on baking sheet and roast for 20-25 minutes, depending on preference for softness.

3) Use a fork to scrape “spaghetti” strands from the cooked squash and place in a serving bowl.

For the sauce

1) Heat a large pot over medium high heat. Add 1 tsp of coconut oil, celery, carrots, onion, and minced garlic. Cook for 3-4 minutes until onions become transparent.

2) Add ground beef and ground pork. Sear meat until browned, breaking it up as it cooks.

3) When meat is cooked, add crushed tomatoes, dried herbs, balsamic vinegar, chicken broth, salt, and pepper. Stir to combine.

4) Bring sauce to a boil, then reduce to a simmer. Let Bolognese sauce simmer uncovered for 15-20 minutes.

5) Once sauce is done simmering, add coconut milk and stir. Season with salt and pepper to taste.

6) Serve sauce over spaghetti squash. Garnish with fresh parsley and a sprinkle of your favorite cheese and enjoy!