Butternut Squash and Cranberry Quinoa Salad

Butternut Squash and Cranberry Quinoa Salad

Author: Katya @ https://www.littlebroken.com Serves: 4

Prep time: 15 mins

Cook time: 25 mins

Ingredients
3 cups butternut squash, chopped
1 Tbsp. olive oil
1 cup uncooked quinoa (I used rainbow quinoa but any type will do) 11⁄2 cups water
1⁄3 cup dried cranberries
1⁄3 cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
salt and black pepper

Balsamic Vinaigrette
1⁄2 cup olive oil
1⁄4 cup balsamic vinegar 1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced salt and black pepper

Instructions

  1. Preheat the oven to 400F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrangecoated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender andlightly browned.
  3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and waterin a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid isabsorbed, about 20 minutes.
  4. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toastedpumpkin seeds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator for couple hours and serve.

Instructions For Balsamic Vinaigrette

Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste.

Notes
*at first it will look like there is too much dressing for the amount of quinoa, however, warm quinoa will soak up a lot of the dressing when the salad chills
**update (12/15/15) cilantro in the pictures is used as a garnish for photography ,there is no cilantro in the actual recipe

Recipe by Little Broken at https://www.littlebroken.com/2014/10/19/butternut-squash-and-cranberry-quinoa-salad/

Curried Sweet Potato Soup

Curried Sweet Potato Soup

Thanks to one of our new clients, Lisa N, who shared this tasty recipe with us!!!

FLAVORFUL CURRIED SWEET POTATO SOUP by Dr. Daryl Gioffre

Serves 4

INGREDIENTS
1 tbsp. coconut oil
1 1⁄2 inch piece of ginger, sliced and crushed
4 cloves garlic, minced
Zest and juice of one lime
2 tsp. curry
3 sweet potatoes, peel removed, and cut into 1 inch pieces 1 15 ounce can of full fat coconut milk (organic preferred – I use Native Forest)
2 cups filtered water
1⁄2 bunch cilantro, chopped

DIRECTIONS
Heat coconut oil in a large saucepan over medium heat.

Add ginger and garlic, lime zest and cook until slightly browned, about 3-4 minutes. Add curry and cook until fragrant – about 1 minute.

Add sweet potatoes, coconut milk and water. Bring to a boil, reduce to low and simmer, covered, for 25 minutes.

Turn off heat and leave on stove for 1⁄2 hour to allow flavors to meld.

Puree soup in blender or food processor. Garnish with chopped cilantro and lime juice.

Enjoy!

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Chicken Enchilada Soup

Chicken Enchilada Soup

Thanks Stacey Calhoun for sharing this recipe!!!

Slow Cooker Chicken Enchilada Soup
BY REBECCA BOHLIN SOUPS
This soup is everything you like about chicken enchiladas, simplified in a bowl. It is an easy way to make a tasty, filling meal with just the right amount of heat. Using the slow cooker saves you time and energy in the kitchen, requiring little prep work for a lot of flavor.
Basically, you just add chicken to the bottom of the slow cooker and pile all of your favorite ingredients on top. Bell peppers, onions, and jalapenos all give this soup more substance. A few hours later, an amazing soup is ready to enjoy. I usually serve the soup with a bit of avocado to lend more creaminess to the dish as well.

I prefer to prepare a slow cooker meal in the morning and then have it ready when I come home for dinner. Or you can choose to throw everything together right before you go to bed and have the dish ready when you wake up in the morning. Which works especially well if you are packing up the food to take to work for lunch. Either way, cooking the chicken in a long and slow manner makes it completely tender and savory.

There are also two ways that you can prepare this soup as a freezer meal. One way is to prep the veggies – the onion, bell pepper, jalapeno, and garlic. Place them in a large resealable bag with the chicken, cumin, chili powder, oregano, and paprika. Place this in the freezer to store away for a rainy day. Then when you want to make it, simply defrost, place right into the slow cooker, and all you have to add is diced tomatoes, chicken broth, and salt and pepper to taste. This is great for people who like to plan ahead. The second way is to simply transfer the finished cooked soup to bags and freeze that instead. If you are cooking for one, freeze the leftovers so you can enjoy them later!

Ingredients
1 1/2 lbs. boneless skinless chicken breasts
1 medium yellow onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1 15-oz. can diced tomatoes
2 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1/2 tsp paprika
Salt and freshly ground pepper, to taste
2 tbsp fresh cilantro, chopped
1 avocado, pitted and sliced
Instructions
Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.
Notes
Servings: 4-6
Difficulty: Easy
By Rebecca Bohl (PaleoGrubs.com)

Curried Lentil Soup

A Recipe with some VIBE:
Curried Lentil Soup
Recipe by Molly Wizenberg From www.bonappetit.com

This isn’t your typical lentil soup recipe. Curry powder gives it a flavor boost, and velvety puréed chickpeas add body and creaminess without cream.  

Ingredients
6 SERVINGS
3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

Preparation
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
Recipe by Molly Wizenberg
Photograph by Elinor Carucci
Nutritional Content
One serving contains: Calories (kcal) 289.2 %Calories from Fat 37.9 Fat (g) 12.2 Saturated Fat (g) 3.4 Cholesterol (mg) 10.0 Carbohydrates (g) 35.6 Dietary Fiber (g) 9.0 Total Sugars (g) 3.5 Net Carbs (g) 26.5 Protein (g) 11.1 Sodium (mg) 30.4

 

http://www.bonappetit.com/recipe/curried-lentil-soup

Pan Roasted Cauliflower

A Tasty Veggie dish highlighting cauliflower – with so many options…

Ingredients:

2 T Olive OilCauliflower
3 cloves garlic – thinly sliced
1/2 head of cauliflower, cut in slices about 1/2 inch thick
Sea Salt
1 cup red and yellow cherry tomatoes halved
1 T basil
3 T capers drained
1 cup spinach
Other options: broccoli, zucchini, top with cheese at end if you want to splurge!

Heat the Olive Oil in a large pan over medium heat.  Add garlic and stir until essence arises.  Brown the cauliflower – flat and season with sea salt.  Be sure to not flip too soon so they soak up flavor:  5-10 min per side.   Add other veggies and cook til spinach leaves wilt.  If using broccoli or zucchini add that sooner.