This is a thick, rich fall feels soup has tons of flavour. Something I put together with things I had on hand. Super easy and quick to make. My kids enjoy this soup with a nice crusty loaf of bread for dipping.
Prep time 25 minutes
Cooking time 45 minutes
What you will need:
I tbs butter, ghee or olive oil
1 medium sized carrot diced
1 medium sized onion diced
1 medium sized butternut squash, peeled and seeds removed.
3-4 cups of broth (900ml) (veggie, chicken or beef) use what you have or prefer.
Salt and pepper to taste
▫️Preheat oven to 400F, place squash cut side down on a cookie sheet and drizzle with olive oil (or oil of your choice). Roast till tender, approx 40 minutes.
(If you are tight for time, you can skip the above and just cube the squash and add it directly into the pot to cook down with the carrot and onion)
▫️ On medium heat, melt butter in a large pot, cook onion and carrot for 5 minutes.
▫️Add broth, roasted squash, salt and pepper, simmer on medium to low heat for 30-40 minutes (once carrots are soft)
▫️Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to get your desired consistency. Season with salt and pepper.
I found this recipe during my first Whole30 and was amazed how easy it was. I would snack on one or two after a run or workout. These are so easy and cheap to make, I have not bought any Lara bars since!
This recipe is the easiest and such a healthy treat for the family. My kids love them and think they taste like caramel. I always triple the recipe!!
Prep time – 15 minutes
Serving – 15 balls (when I triple the recipe)
What you will need:
Food processor or heavy duty blender
30 grams cashews
80 grams of pitted dates
Pinch of salt
⚪️ Measure and combine all the ingredients in the food processor, pulse/blend till you reach a good crumble. If your dates are on the dry side, add a teaspoon or two of warm water and pulse a few times to make the mixture sticky.
⚪️⚪️ Roll into bite sized balls
I prefer to store them in a sealed container in the refrigerator. I enjoy them more when serves cold.
My husband and I love granola and oatmeal but our stomachs don’t digest it very well. The idea of making a “granola” with nuts and seeds was very intriguing. I’ve seen my favourite blogger post about her Nut’ola recipe that her family loves and I’ve been meaning to make this since my first Whole30 over a year ago. This recipe is so simple and the smell it leaves your kitchen will make everyone love you. The nutty aroma and flavours are perfection. So far, I’ve eaten it as cereal with almond milk and fruit, I’ve tossed some in my salad but I really need to try it with some heavy coconut cream for a treat. So good!
I followed Playing House Full Time’s Paleo Nut Granola Recipe to make my own delicious version. I used all the ingredients that Autumn suggested but I also added extra walnuts, extra cinnamon and a sprinkle of sea salt. You can add whatever you want really. Cranberries, mini dark chocolate chips… be adventurous!
What you’ll need:
1 cup of seeds (I chose sunflower seeds but I think flax, pumpkin seeds, hemp hearts and chia would be good too)
3 cups of mixed raw nuts (I chose walnuts and almonds)
1/2 cup coconut flakes
2 tbs melted coconut oil
2 tbs nut butter
1-2 tbs Cinnamon (I normally add more)
Shake of ginger
1 cup of raisins
⚪️⚪️Mix all the dry ingredients in a large bowl. Pour your coconut oil and nut butter mixture over your dry ingredients and mix well. Bake at 350 for approximately 20-25 minutes depending on your oven, give the mixture a stir few times during baking. Watch closely, it can over bake quickly. Once it’s cooled down a bit, add the raisins. Store in a glass container.