Simple Butternut Squash Soup

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.

DELICIOUS !!

Lara Bar Energy Balls

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 

Only 3 ingredients!
⚪️ 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. 
Enjoy! 

Roasted Sweet Potato Hash

Perfect side for any meal !

I make a few  batches of this most weeks for my family. It’s a perfect match to eggs, chicken, salad… it’s great with everything really. The sweet potato provides a healthy carb to fuel your toughest workouts. You can use any fat for the recipe, whether oil, butter or ghee – I prefer bacon fat because it’s non-dairy, provides a good flavor, and is available once the bacon is cooked.


What you’ll need:

1 sweet potato

3 celery stalks 

2 small potatoes

1 small onion

1/2 package of  bacon (cook ahead of time)

1 tbs bacon fat

Season to taste: salt, pepper, sage, paprika- *Use the spices you love

⚪️ Cook your bacon ahead of time.

⚪️ ⚪️Cut all vegetables and bacon to bite sized pieces.

Place all your vegetables and cooked bacon into a large bowl,  drizzle with bacon fat and your spices. Mix together until rhe vegetables are evenly covered. Place the veggies on parchment-paper lined roasting pan and roast at 400F for approximately 30-40 minutes or until potatoes are soft. Stir the veggies every ten minutes.

Enjoy!

Basil and Spinach Pesto 

During my Whole30,  I really needed flavour for my meals and this basil recipe was it! Such a perfect match to all my dishes,  gives them a pop of flavour. This Pesto is amazing on roasted potatoes, roasted veggies, chicken, steak, salads, fish, rice, pasta.. You can add it to everything! 

Pesto Chicken Sandwich

What you’ll need: 


1/2 cup walnuts (sometimes I use cashews)

3 cloves of garlic 

3 cups packed fresh basil leaves

1 cup spinach leaves 

Juice of 1/2 lemon 

1 1/2 cups of extra/virgin olive oil

1/2 tsp salt

1/2 tsp black pepper

⚪️ heat pan, when a its good and hot place the nuts on the pan and toss around till lightly brown. About 2 minutes 

⚪️⚪️Combine the walnuts and garlic in a food processor and pulse a few times. Add the basil and spinach and pulse until chopped. Add the lemon juice. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine.


This can be stored in the refrigerator for up to 3 days or freeze in serving sizes inside cube tray. 

Enjoy!

Recipe http://whole30.com/2015/04/pesto/

Breakfast Frittata

Breakfast on the go!

Make your mornings easier with this protein packed recipe. You really can’t go wrong with the ingredients you pick, I normally use whatever I have in the refrigerator or whatever needs to get eaten up. These are amazing with cooked bacon! Add whatever you want! 


What I used today: 

12 eggs whisked 

1/2 an orange pepper- chopped small

1/2 a yellow pepper- chopped small 

2 cups of baby spinach

1/4 – 1/2 small yellow onion- chopped small 

1 cup of broccoli (chopped up in small bits) 

1 tbs chopped green onion

12 small roasted baby potatoes 

Salt and pepper for taste 

1-2 tbs bacon fat (for greasing pan and cooking vegetables 

I always use my saved bacon fat to grease my pans and sauté my vegetables. You can use any oil of your choice. 

⚪️⚪️ Grease your muffin tin really well or use parchment paper circles.

Sauté your peppers, broccoli, onion and green onion in bacon fat or your choice of oil. Add spinach to the pan at the very end or sauté it on its own because it cooks down so much faster then the rest of your vegetables. 
Add 2 broken up potatos to each muffin, add your sautéed vegetables and whisked eggs. Top with salt and pepper. 


Bake at 350 for 20-25 minutes or until slightly firm to the touch. 
Allow the muffins to cool a little before removing them from the tin.  Run a knife along the muffins to assist with getting them out. They can be tricky if you don’t grease really well! 


Let them cool completely before storing them in the refrigerator or I find they go soggy. 

These are so great warmed up with a piece of toast, bacon or on its own! 

My son clearly enjoys them  



Enjoy! 🌱

Nut’ola

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.

Enjoy!