Harvest Mix Soup- Butternut Squash, Fennel and Apple

Fall has come and gone and we are still fan girling over butternut squash soup and pumpkin spice lattes. #SorryNotSorry #BasicBs.

But seriously… In the dead of winter there is nothing more satisfying than cozying up on the couch with a hot and hearty meal.

This soup is loaded with Vitamin C, E, (lots of the) B’s, and Potassium.  It’s also super versatile– toss in whatever veggies you have on hand.

We happened to have these ones laying around the kitchen and the turn out was Bomb.com.

Sometimes, keeping a recipe simple can really allow the ingredients to shine a bit stronger! We trimmed the main ingredient list down to Butternut Squash, Fennel and Apple. Though we aren’t the biggest fans of fennels licorice flavor, it actually tastes incredible in this soup and really pulls the dish together! 

Harvest Mix Soup- Fennel, Apple and Butternut Squash (Paleo, Gluten Free, Vegetarian, Vegan)

Harvest Mix Soup- Fennel, Apple and Butternut Squash (Paleo, Gluten Free, Vegetarian, Vegan)

Ingredients

  • 2 tablespoons of extra virgin olive oil, divided
  • 3 cups of cubed butternut squash
  • 1 large fennel bulb
  • 1/2 medium onion, slices
  • 1 large Granny Smith apple, cored and cubed
  • 3 cups of stock
  • 1 tsp of thyme (dried or fresh)
  • Salt and pepper to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • 0% non fat greek yogurt (optional)

Instructions

  1. Preheat oven to 425 degrees
  2. Spread butternut squash, fennel and onion on a large baking sheet. Drizzle with one tablespoon of oil and dash of salt to season and roast for 15-20 minutes or until vegetables are slightly tender and brown
  3. In a large pot, heat the remaining one tablespoon of oil and spoon in the squash, fennel and onion mixture
  4. Adding in the apple and thyme, and cover with 3 cups stock
  5. Let simmer for about 20 minutes
  6. Optional: For a dash of heat add 1/4 tsp of cayenne pepper
  7. Using an immersion blender, Vitamix, or food processor blend soup until smooth
  8. Portion into bowels for a warm and nourishing meal prep and top with a spoon full of greek yogurt (optional)
http://crunchandlunch.com/harvest-mix-soup-butternut-squash-fennel-and-apple-soup-paleo-gluten-free-vegan-vegetarian-dairy-free/

harvest chicken salad cropped

Harvest Chicken Salad

I’m going to remake this chicken salad in the near future to take a prettier food pic. I just couldn’t wait any longer to share my recipe with you guys!

Easter seems like forever ago, but my sis and I held an amazing healthy brunch featuring this harvest chicken salad over a bed of greens. We had a pretty extensive menu with light, paleoish options that the whole family loved. I plan on posting the full brunch menu and recipes later this week so stay tuned!

 

where to buy liv 52 uk Ingredients:

  • 1lb boneless skinless chicken thighs
  • 1 lb. boneless skinless chicken breasts
  • About ½ cup mayo (we did half regular, half light)
  • 3 celery stalks cut in 1/4 inch dice
  • ¼ cup chopped chives
  • ½ cup dried cranberries
  • 1 cup chopped walnuts

Directions:

  1. Poach chicken according to THESE instructions (I just used water and a variety of spices)
  2. Place chicken in food processor and process until shredded but still chunky
  3. Dump the shredded chicken into a bowl and mix in mayo, chopped celery, chives, cranberries, and walnuts
  4. Serve in a sandwich or over a bed of greens

Avo Citrus dressing blog pic

Avocado Citrus Dressing

I’m finally coming to terms with the fact that the groundhog was right and 6 more weeks of winter is among us. If you live on Long Island you were most likely off on todays “snow day”. By me it was legit rain. RAIN! I got all psyched for nothing. Despite the non-treacherous driving conditions I still had that snow day mentality, so I bummed around the house in my pajamas for hours before realizing I had no excuse to not get my ass BUTT to the gym. 

Side Note: I gave up red meat and cursing for lent (two very big sacrifices for me). One is going much better than the other..

When I came home from my workout I had this delicious salad and my quick and easy Avocado Citrus Dressing. I meant to add cilantro to the recipe but totes forgot to pick some up at the store. Overall it tastes creamy and refreshing and is very similar to tzatziki sauce.




My next blog post will be about listening to your body and how cutting back on exercise can actually help you lose weight. 

Dressing Ingredients:

  • 2 garlic cloves
  • 1/2 cucumber
  • 1 large avocado, peeled and pitted
  • Fresh juice of 1 lemon
  • 1 tsp. apple cider vinegar with the mother
  • 1 tablespoon olive oil
  • 2 tsp. honey (optional)
  • water

Directions:

  1. Purée all ingredients adding 1 tbsp of water at a time to thin to your preferred consistency

Salad Ingredients:

  • spinach or other leafy green
  • roasted organic chicken
  • Root and Bones Cordyceps (this is an adaptogenic herb I use to manage stress and give me energy)
  • vegetables of your choice (I did steamed carrots and broccoli,cauliflower rice, and organic bell pepper)
  • 1 Tbsp. chopped scallion

Directions:

  1. Sprinkle the root and bone cordyceps on your chicken and toss
  2. Throw all ingredients in a bowl and top with your avo citrus dressing!