Hello my sweet friends! October is upon us and that means soup season, baby. Got my butt(ernut) into the kitchen and squashed a few new recipes. I’ve included them all below, with a grocery list and meal ideas!!
Grocery list:
- 5 apples
- butternut squash
- carrots
- tomatoes
- 1 head kale
- 1 package arugula
- 1 package romaine lettuce
- 1 zucchini
- 1 fennel
- 2 onions
- 5 red peppers
- 1 spaghetti squash
- 1 package mushrooms
- 1 avocado
- thyme
- garlic
- 1 stick butter
- oats
- almond flour
- loaf of sourdough bread
- eggs
- hummus
- salmon
- ground turkey
- frozen spinach
- frozen kale
- frozen peaches
- frozen bananas
- chicken stock
- olive oil
- almond butter
- maple syrup
- almond milk
- vanilla plant based protein powder
- 1 can diced tomatoes (no salt added)
- cinnamon
- salt
- pepper
Butternut squash carrot soup
- 1 butternut squash
- 3 large carrots (peeled)
- 1 onion
- few sprigs of thyme
- 2 cups chicken stock
- 1 clove garlic
- salt and pepper
- Preheat oven to 350F.
- Roast butternut squash, carrots, and onion for 40 minutes. Then put garlic clove on the pan and left bake for 5 more minutes.
- Place all in blender with thyme, salt, pepper, and chicken stock.
- Blend until smooth.
Rosemary thyme croutons
- loaf of sourdough (mine was rosemary flavored)
- fresh thyme
- olive oil
- garlic powder, onion powder, salt, pepper
- Preheat oven to 400F
- Chop bread into squares
- Drizzle with olive oil and spices
- Bake for 10-15 minutes, until golden brown
Crockpot stuffed peppers
- 5 peppers
- 1 package ground turkey
- 1 onion, chopped
- 1 cup kale, chopped
- 1 can tomatoes
- 2 garlic cloves, chopped
- salt, pepper
- Chop tops off peppers and de-seed
- Mix ground turkey with chopped onion, kale, canned tomatoes, garlic, salt and pepper
- Transfer ground turkey mixture into hollowed peppers.
- Set in crockpot on high for 4 hours.
Apple Crisp
- 5 large apples, sliced
- 3 cups oats
- 2 cups almond flour
- 1/4 cup butter, melted
- 1/2 tsp vanilla extract
- cinnamon
- 1/4 cup + 2 tbsp maple syrup
- Set oven to 350F
- Chop apples and drizzle with 2 tbsp maple syrup + cinnamon and put in oven safe bakeware for 20 min
- Combine oats, almond flour, and cinnamon in one bowl
- Combine butter, vanilla extract, 1/4 cup maple syrup in a separate bowl
- Combine oat mixture with butter mixture
- Crumble on top of apple mixture.
- Bake for 30-40 minutes
Smoothie ideas:
- peach banana: 1/4 cup frozen peaches, 1/4 cup frozen bananas, 1/4 cup frozen spinach, 1/4 cup frozen kale, 2 cups almond milk, 1 tbsp almond butter, 1 scoop vanilla plant based protein powder, few sprinkles of cinnamon
- salted caramel apple: 1/2 cup apples, 2 dates, 1/4 cup frozen spinach, 1/4 cup frozen kale, 2 cups almond milk, 1 tbsp almond butter, 1/4 tsp vanilla extract, 1 scoop vanilla plant based protein powder, few sprinkles of cinnamon, pinch of salt
Roasted veggies:
- zucchini: spiralize
- mushrooms and fennel: sauté with garlic, butter, salt, pepper
- spaghetti squash: half and cover with olive oil, paprika, garlic, salt, pepper bake on 400F for 45-60min
- tomatoes: cover in olive oil, salt, pepper and bake on 350F for 30-40min
Dinner ideas:
- baked salmon with zucchini noodles and spaghetti squash
- HUGE salad with above roasted veggies, avocado, and hummus
- veggie egg bake
Snack ideas:
- carrots with hummus
- roasted veggies with hummus
- apple with almond butter
- toast with almond butter
- toast with hummus and eggs
- overnight oats
- apple crisp with yogurt