Butternut Squash Soup

This Butternut Squash soup is a delicious and nutritious addition to any Thanksgiving dish!

Ingredients:

  • Avocado oil
  • 1 butternut squash, peeled, seeded and cubed
  • 2 small zucchinis, peeled and cubed
  • 1 celery root, peeled and cubed
  • 2 leek stalks, chopped
  • 5 cloves of garlic, crushed
  • 6 cups vegetable stock
  • 1 sprig of thyme
  • salt and pepper

Directions:

  1. Coat the bottom of a large pot with avocado oil, and add the chopped vegetables and sauté until the leek is translucent, be careful not to burn the vegetables.
  2. Add 6 cups of vegetable stock and add a sprig of thyme.
  3. Simmer on low for about 40 minutes, or until all vegetables are tender.
  4. Remove the thyme before blending the soup. I like to use my Vitamix to blend it thoroughly, but a hand mixer will do the job too.
  5. Season with salt and pepper to taste.
  6. Optional garnish: sour cream, fresh parsley, avocado, seeds, cheese, etc.
Bon Appétit!

Healthy Halloween Chocolate Chip Cookies

Healthy Halloween Chocolate Chip Cookies

Give your children a healthy snack with these Halloween chocolate chip cookies. Cinnamon and pumpkin with plenty of dark chocolate chips, this recipe is simple to make and absolutely delicious!

Ingredients

1/3 cup smooth almond butter
1/2 cup organic pumpkin puree
1/2 cup sugar (you can use a healthy raw sugar or coconut sugar)
2 tsp pure vanilla extract
1 egg
2 1/3 cups blanched almond flour
1 tsp baking soda
1 tsp ground cinnamon
Optional:
A pinch of sea salt, nutmeg, ginger, and allspice
1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees.
2. Whisk together the first 5 ingredients (almond butter, pumpkin, sugar, vanilla, and egg)
3. In a separate mixing bowl, combine the flour, baking soda, and spices
4. Once the dry ingredients are well mixed, slowly add to the wet ingredients until absorbed
5. Add the dark chocolate chips
6. The dough will be sticky and can be chilled slightly before making the cookies
7. Use a cookie scoop or spoon to form round, even-sized dough balls
8. Drop onto a parchment lined (or sprayed) cookie sheet
9. Flatten each ball slightly (to about ½ inch thick)
10. Bake for about 10-12 minutes until just set

Allow the baked cookies to sit for a couple minutes before transferring to a cooling rack.
Enjoy!


Paleo Thanksgiving

With Thanksgiving rapidly approaching, I wanted to share what the Bayne family will be feasting on this year. Check out the “Nomstastic Paleo Thanksgiving Menu" deliciously put together by one of my favorite paleo bloggers and Chef Michelle Tam from Nom Nom Paleo. Enjoy!


What's For Dinner?

Greek Turkey Breast - slow cooker recipe

A modified recipe from the Gluten-Free Recipes by Better Homes and Gardens

Slow cook: 6 hours on low or 3 hours on high

Ingredients:

  • 2 cups chopped onions
  • 1/2 cup chopped pitted Kalamata olives
  • 1/2 cup snipped dried tomatoes
  • 1/2 cup organic chicken broth ( home made or store bought)
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Greek seasoning blend
  • 4 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 2-lb. turkey breast
  • Crumbled feta cheese

Directions:

1. Combine onions, olives, dried tomatoes, broth, lemon juice, 2 teaspoons of the Greek seasoning, and the garlic in a slow cooker.

2. Brush the turkey with the olive oil and  cover with the remaining Greek seasoning, salt and pepper. Place turkey in the slow cooker and cook on low for 6 hours or high for 3 hours.

3. Remove the turkey from the slow cooker and serve sliced with the olive/tomato/onion mixture on top. Can be topped with crumbled feta cheese for a nice finish.

The Bayne family enjoyed this meal combined with steamed broccoli and a fresh green salad.

Who said eating healthy is boring?

Cheers to a healthier you!

dr. ingrid