November means winter is coming! Which means we have some lovely cool weather recipes for you this month!

 

butternut squash soup

Simple Butternut Squash Soup

Ingredients:

  • 1 (1kg or 2-2½lb) butternut squash, peeled, seeded, and diced
  • 1 medium sweet onion, diced
  • 700-950ml (3-4 cups) vegetable broth 
  • 2-4 tsp. balsamic vinegar
  • olive oil
  • salt and pepper, to taste

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Spread the squash over a large baking sheet and drizzle with olive oil.
  3. Sprinkle squash with salt and toss to combine. Spread out the squash again on the baking sheet.
  4. Roast the squash for 30-40 minutes, or until tender and the edges are starting to turn golden brown.
  5. Meanwhile, in a sauté pan, heat 1 Tbsp. of olive oil over medium heat. Add onion, lower heat to med-low, and stir until caramelized. Season with salt (optional).
  6. When the squash and onions are finished cooking, let them cool and add to blender or food processor + 3 cups of vegetable broth + 2-3 tsp. of balsamic vinegar. Puree until smooth!
  7. Season as needed with additional salt, pepper, or balsamic vinegar.
  8. Enjoy!

 

Pistachio-Apple Bars with Chia Seeds (Servings 14)

Ingredients:

  • 85g (1/3 cup) cashew butter
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon salt
  • 31g (1 1/4 cups) puffed barley cereal
  • 25g (1 cup) old-fashioned rolled oats
  • 30g (1/4 cup) finely chopped dried apple
  • 30g (1/4 cup) chopped sweetened dried cranberries
  • 50g (1/3 cup) chopped dry-roasted pistachios
  • Cooking spray
  • 1 teaspoon black chia seeds
  • honey to taste

Directions:

  1. Preheat oven to 350°
  2. In a microwave-safe bowl, mix cashew butter, olive oil, vanilla, and salt.
  3. Microwave on HIGH 1 minute.
  4. In a separate bowl, combine cereal, oats, apple, cranberries, and pistachios.
  5. Pour cashew mixture over barley mixture, and toss gently to combine.
  6. Press into an 11 x 7-inch glass baking dish coated with cooking spray.
  7. Sprinkle the top with chia seeds, pressing down lightly to stick them to the mixture.
  8. Bake at 350° for 10 minutes, then brush honey over if you like. Cool, slice, and enjoy!

tomato soup

Creamy Tomato Soup with Chicken! (Servings 4-6)

Ingredients:

  • 2 x 14.5 oz cans fire roasted tomatoes
  • 1 cup bone broth or water
  • 1/4 teaspoon fresh pepper
  • 1 teaspoon Sea Salt
  • 1/3 cup packed fresh basil
  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken thighs
  • 1 can full-fat coconut milk

Directions:

  1.  In a large soup pot, stir together the tomatoes, broth or water, pepper, salt, basil, and oil.
  2. Place chicken in the pot, covering the chicken as much as possible.
  3. Cook on medium heat, covered, for 25 minutes. Stirring occasionally. Remove from heat, remove the chicken from the liquid, and let cool on a plate.
  4. Blend soup with a blender. Then, add in coconut milk and stir to combine.
  5. Pour the liquid back in the pot and add the cooked chicken. Cook on medium for about 5 more minutes and serve.
  6. Enjoy!

Everyone’s Favorite Roasted Vegetables

Ingredients:

  • 1 bunch Asparagus, Ends Cut Off, Chopped Into 2-3 Inch Pieces
  • 1 Red Onion, peeled and chopped
  • 1 Red Bell Pepper, seeded and chopped 
  • 227g (8 oz.) Mushrooms (any Kind), quartered or halved
  • 1 medium eggplant, chopped into cubes
  • 1/2 butternut squash, peeled and cubed
  • 3 cloves garlic, minced
  • Salt & pepper, to taste
  • 1 tsp. steak seasoning (your favorite brand)
  • 78ml (1/3 cup) Olive Oil

Directions:

  1. Preheat oven to 450 degrees.
  2. Mix all of the vegetables in a large bowl.
  3. Drizzle with olive oil, season with salt, pepper, and steak seasonings.
  4. Gently toss to coat all of the veggies.
  5. Spread veggies out on two baking sheets.
  6. Roast for 20 minutes, shaking the pans 2x while roasting. If needed, roast for an additional 5-10 minutes.
  7. Enjoy!!

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