Sweet Potato Soup

Try making this Sweet Potato Soup for your next lunch option! Sweet potatoes are an excellent source of vitamins, potassium, fiber, and magnesium. Coconut milk contains anti-inflammatory properties, strengthens the immune system, and reduces constipation. Apple cider vinegar supports weight loss, benefits gut health, and improves blood sugar control. Enjoy!

Ingredients:

• 3 medium sweet potatoes, peeled and cubed

• 1 (14 ounce) can of coconut milk

• 1 medium yellow onion, chopped

• 1 apple, peeled and chopped

• 3 garlic cloves, minced

• 3-4 cups vegetable broth

• 2 tablespoons coconut oil

• 1 teaspoon apple cider vinegar

• 1 teaspoon grated fresh ginger

• 1 teaspoon ground coriander

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• Fresh cilantro for garnishing

Instructions:

1) In a large pot, heat coconut oil on medium. Add onion, salt, and pepper and sauté until soft, about 5-8 minutes. Add cubed sweet potatoes and apple. Cook until they begin to soften, about 8 to 10 minutes. Stir occasionally.

2) Stir in garlic, ginger, coriander, and smoked paprika. Add apple cider vinegar, vegetable broth, and ¾ of the can of coconut milk. Bring mixture to a boil, cover, and reduce to a simmer. Cook until potatoes are tender, about 20 to 30 minutes.

3) Take off the heat. Let cool slightly and pour the soup into a blender. Blend until smooth.

4) Pour your soup into a bowl. Top with a swirl of the remaining coconut milk, garnish with cilantro, and enjoy!

Butternut Squash Soup

Try making this Butternut Squash Soup for your next lunch option! Squash has a high Vitamin C content, which boosts the immune system and helps fight infections. Vegetable broth promotes hydration, supports healthy digestion, and improves gut health. Ginger contains compounds with anti-inflammatory effects and helps prevent blood clots. Serve this Butternut Squash Soup with gluten-free garlic bread and enjoy!

Ingredients:

• 1 butternut squash (peeled, seeded, and cubed)

• 1 large yellow onion, diced

• 3-4 cups vegetable broth

• 2 tablespoons coconut oil

• 3 garlic cloves, chopped

• 1 tablespoon fresh sage, chopped

• ½ tablespoon minced fresh rosemary

• 1 teaspoon grated fresh ginger

• ½ teaspoon salt

• Ground black pepper for taste

Instructions:

1) In a large pot, heat coconut oil over medium heat. Add diced onions, salt, ground black pepper and sauté until soft (about 5-8 minutes). Add cubed squash and cook until it softens, about 8-10 minutes. Stir occasionally.

2) To the pot, add garlic, sage, rosemary, and ginger. Stir and let sit for 1 minute, until fragrant. Add 3 cups of broth. Bring to a boil, cover, and reduce heat to simmer. Cook for about 20-30 minutes, until squash is tender.

3) Let contents cool slightly and pour into a blender. Blend until smooth. Add more broth if mixture is too thick.

4) Pour soup into a serving bowl, top with pepitas, garnish with sage, and enjoy!

Sausage and Pepper Skillet

Try making this Sausage and Pepper Skillet for your next lunch option! Sausage offers an extensive list of benefits for your health, as it is a source of protein, maintains strong bones, and improves skin complexion. Peppers are rich in vitamins A, C, and K. They boost immune function and promote cardiovascular health. Onions support digestive health, reduce the risk of heart disease, and help to lower cholesterol. Serve this gluten-free skillet with a crisp green salad and enjoy!

Ingredients:

• 1 red bell pepper

• 1 yellow bell pepper

• 1 green bell pepper

• 1 large onion

• 16 ounces of gluten-free sweet Italian sausage

• 1 clove of garlic, diced

• 3 tablespoons of extra virgin olive oil

• ½ teaspoon of thyme

• ½ cup of white wine

Instructions:

1) If sausage is fully cooked, sear all sides of your sausage in a large skillet for about 8 minutes. If sausage is raw, boil sausage for 20 minutes before searing in skillet. After searing, set sausage aside.

2) Slice peppers and onions. In a large skillet, add oil.

3) Cook peppers over medium heat for about 5 minutes. Stir occasionally. After 5 minutes, add onion, thyme and garlic to the skillet. Continue cooking for another 5 minutes. Then, transfer peppers and onions to a plate.

4) Add wine over medium heat to the skillet. Stir for a minute.

5) Return peppers and onions to the skillet. Stir to coat with wine sauce. Cook for 3 more minutes.

6) Plate your skillet and enjoy!

Veggie Ketchup

Try making this Veggie Ketchup for your next healthy condiment option! Onions help prevent cancer, lower blood pressure levels, regulate the immune system, and build strong bones. Tomatoes serve as a powerhouse of antioxidants. Due to their rich source of Vitamin C, tomatoes help brighten skin, prevent the development of infections, and promote the production of collagen. In addition to improving blood sugar levels, apple cider vinegar serves as an excellent source of antioxidants and natural probiotics. Dip your potato wedges and favorite protein in this healthy veggie ketchup and enjoy!

Ingredients:

• ½ onion, chopped

• 1 garlic clove, chopped

• ½ cup plus 2 tbsp tomato paste

• ¼ cup maple syrup

• ⅓ cup apple cider vinegar

• ⅓ cup water

• 1 tsp sea salt

Instructions:

1) Use a food processor to puree the onion and garlic. Make sure they are fully pureed and smooth.

2) In a saucepan, combine the tomato paste, maple syrup, apple cider vinegar, water, pureed onion/garlic, and sea salt. Heat over medium heat and stir well. Bring to a boil and mix until smooth.

3) Once at a boil, reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally.

4) When the sauce begins to thicken, remove from heat and allow to cool at room temperature.

5) Once the sauce has cooled off, transfer to a mason jar and store in the fridge for up to one month.