Noodle-Free Butternut Squash Lasagna

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Squash is one of the best parts of fall. Butternut squash, which comes into season in the fall, can wait patiently on your kitchen counter until you have a few minutes to toss this amazing healthy lasagna together. Using the butternut squash in place of noodles gives you all the delicious texture and feel of noodles without all of the extra calories and carbohydrates. I do recommend using a spiralizer or mandolin to get your slices of butternut squash nice and thin so they cook to the proper tenderness. I only have a family of 4, so I love to make this lasagna, and divvy up the left overs into sealed containers so I have lunches prepped for the week.

Ingredients

1 lb 93% lean ground turkey
4 tbsp taco seasoning
½ cup water
½ large onionpeeled and chopped
3 garlic clovesminced
28 oz can of diced tomatoes
½ tsp basil
1 medium butternut squashpeeled
1 cup part skim ricotta cheese or cottage cheese
¼ cup Parmesan cheese
½ tbsp oregano
½ tbsp basil
1 large egg
3 cups shredded part skim mozzarella cheese

Directions

In a deep non-stick skillet, brown the turkey, drain and add the taco seasoning and water. Simmer for another 1-2 minutes until most of the water cooks out. Add onion, garlic and cook until soft, about 2 minutes. Add the tomato and basil and simmer on low for 10-15 Minutes.

Preheat the oven to 375 degrees F.

Cut butternut squash lengthwise and slice into 1/8” think rounds. This is easiest with a spiralizer (blade A) or a mandolin. It is important the butternut squash is very thin.

In a medium bowl combine the ricotta and Parmesan cheeses, the oregano, basil and egg.

In a 9×13 inch pan spread ¾ cup of the sauce on the bottom layer and cover with an even layer of butter nut squash slices. Spread ¾ cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup of sauce. For the 2nd layer add another layer of butternut squash slices, ¾ cup ricotta mixture, 1 cup mozzarella cheese and 1 cup of sauce. For the 3rd layer, add another layer of butternut squash slices, the remaining sauce.

Cover with foil and bake covered for 30 Minutes.

Remove foil, sprinkle on last cup of mozzarella cheese and bake for another 30 Minutes. Let stand for 5-10 minutes before serving. Serve with kale salad or other vegetables.

Black Bean and Sweet Potato Turkey Chili

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We have you covered with a great recipe to use up that leftover turkey after Thanksgiving. Try our Black Bean and Sweet Potato Turkey Chili! A perfect meal to eat when it’s cold outside.

Ingredients

1 tbsp olive oildivided
1 medium onionpeeled and diced
4 cloves garlicpeeled and minced
1 yellow or orange bell pepperseeded and diced
1 jalepeno (remove seeds and core if you don’t like it as spicy)minced
8 oz mushrooms (about 2 heaping cups)minced
2 tsp ground cumin
2 tsp Celtic sea salt
½ tsp fresh cracked black pepper
1 tsp oregano
1 tsp chili powder
1 ½ sticks smoked paprika
1 ½ lbs sweet potatoespeeled and diced into 1/2 inch cubes
28 oz can tomatoes not drained
15 oz pumpkin pureenot the pumpkin pie puree
½ tsp cinnamon
1 tsp unsweetened cocoa powder

Directions

Heat a large skillet to medium-high heat. Add 1 ½ teaspoon olive oil and add onion, garlic, bell pepper and jalapenos. Sauté until veggies are tender and fragrant, about 5 minutes. Add to slow cooker.

In the same skillet, heat the remaining 1 ½ teaspoon olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Add the turkey mixture to the slow cooker.

Add the sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir to combine. Place lid on pot and cook for 4-6 hours on high or 8-10 hours on low. Cook until the sweet potatoes are tender.

If desired, serve with sour cream, sliced avocados, lime juice or any other toppings.

Fall Greens with Bacon and Pecorino Cheese

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Fall is one of my favorite seasons, partly because of the yummy veggies that are available in the grocery store. Brussel sprouts and kale are two of the best veggies to eat this time of year, offering tons of nutrients and packed with fiber. Add a little bacon and pecorino cheese and whalla – you’ve got a delicious side dish to pair with just about any protein.

Ingredients

Dressing:
2 tbsp fresh lemon juicestrained
1 tbsp Dijon mustard
1 tsp finely minced shallot
1 garlic clovefinely diced
⅛ tsp Celtic sea salt
fresh cracked black pepper to taste
¼ cup extra virgin olive oil
Salad:
3 cups thinly sliced kaleremove stems and discard (or save for vegetable stock)
1 lb brussel sproutsfinely shredded
4 slices turkey baconchopped (I buy the pre-cooked kind at the grocery store if available)
¼ cup roasted almondschopped
½ cup pecorino cheesefinely grated

Directions

Mix the salad dressing ingredients in a mason jar and seal with lid. Shake for a minute or until all ingredients are well incorporated.

In a large bowl, add salad ingredients and lightly toss. Drizzle dressing over the top and toss to incorporate. Enjoy!

Pumpkin, Chickpea and Red Lentil Stew

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Make this tasty fall comfort food for those chilly evenings. A slow cooker recipe starring – pumpkin!

Ingredients

1 lb pie pumpkin or winter squashpeeled, seeded and cut into 1-inch cubes
15 oz can chickpeasrinsed and drained
3 medium carrotscleaned and sliced
1 cup white onionchopped
1 cup dry red lentilsrinsed and drained
2 tbsp tomato paste
1 tbsp grated fresh ginger
1 tbsp fresh lime juice
1 tsp ground cumin
¼ tsp Celtic sea saltmay add more at end to taste
½ tsp ground tumeric
½ tsp white pepper
1 dash cayenne peppermay add more as desired
4 cups vegetable or chicken broth
2 tbsp chopped fresh Italian parsleygarnish
¼ cup non-fat Greek yogurtgarnish

Directions

In a 3-1/2 to 4 quart slow cooker, combine pumpkin, chickpeas, carrots, onions, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all ingredients.

Cover and cook on low-heat setting for 8-10 hours or on high for 4-5 hours.

Serve in small shelled out pumpkin or bowl and top with Italian parsley and a drizzle of non-fat yogurt. You can also serve in your favorite bowl.

Hearty Fall Pumpkin Chili

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As Fall kicks into gear I take dig up this recipe and head for the grocery store and grab all the ingredients needed to make a delicious and healthful meal packed with all the macro and micro nutrients you need in a complete meal. All that’s left is to grab a blanket and play your favorite show or movie.

Ingredients

½ tsp olive oil
1 large onionpeeled and chopped
2 cloves garlicminced
2 yellow bell peppers seeded, cored and chopped
28 oz can of diced tomatoes
15 oz can of pinto beansrinsed and drained
15 oz can of red beansrinsed and drained
15 oz can of garbanzo beansrinsed and drained
15 oz can of pumpkin pureedo not use pumpkin pie filling
2 cups vegetable broth
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
1 tsp Celtic sea salt
½ tsp cinnamon
Dash of cayenne pepperadd more if you like your chili spicy
Toppings:
cilantro
avocado slices
plain Greek yogurt
crushed tortilla chips

Directions

In a big pot, heat up the olive oil. Sauté the onion and garlic until translucent, about 5 minutes.

Add in the bell peppers and cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, broth and spices. Stir until combined.

Bring to a slight boil, turn down heat and cover. Let simmer about 15-20 Minutes. Turn off heat and portion out into your favorite bowl. Add toppings and dig in!

Butternut Squash and Apple Soup

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The moment I smell Fall in the air – yes that’s possible, I head to the grocery store and go straight to the butternut squash and grab a few to make my favorite Fall soup. This recipe goes great with a side salad topped with grilled chicken breast or by itself with a piece of crusty bread. Either way, it’ll warm you right up and get you in the Fall spirit.

Ingredients

1 tbsp unsalted butterI always use Kerrygold
1 onionpeeled and diced
butternut squash peeled, chopped and seeded
4 red or golden applespeeled, cored and diced
2 tsp Celtic sea salt
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepperadd more as desired
¼ tsp fresh cracked black pepper
2 cups low sodium chicken or vegetable stock
¼ cup plain Greek yogurt
Pinch of nutmeggarnish

Directions

Melt butter in a large saucepan over medium heat. Add onion and cook until soften, about 4 minutes. Add squash and cook, stirring occasionally, until tender, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock and 2 ½ cups water (just enough to cover). Bring to a boil.

Reduce to a simmer, and cook until vegetables are very soft, about 30 Minutes. Add Greek yogurt.

Puree in batches in the bowl of a food processor or the jar of a blender until smooth, and return to saucepan over low heat. Thin with additional water if necessary.

Serve hot, garnished with a dollop of Greek yogurt and a pinch of nutmeg.

Overnight Pumpkin Pie Oatmeal

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There’s no excuses to skip breakfast with this slow-cooker overnight recipe that you can sit down to eat or grab-and-go when in a rush to get out the door in the morning. A perfect meal for the fall season.

Ingredients

½ cup steel cut oats
2 cups unsweetened almond milk
½ cup pumpkin puree
½ tsp cinnamon
¼ tsp all spice
pinch of ground cloves
2 tbsp brown sugardivided
1 oz walnutschopped and divided

Directions

Coat the crock pot with non-stick cooking spray. In the slow cooker, combine the oats, milk, pumpkin, cinnamon, allspice, and cloves. Cover and cook on low for 6-8 hours.

Stir the oatmeal to get a consistent texture.

Serve in a bowl or glass jar with a lid and top each serving with sugar and walnuts as desired.

Chocolate Cherry Chunk Protein Bowl

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It’s cherry season, signaling the arrival of nutrients, antioxidants, and delightful flavor that can easily enhance your breakfast routine with just a few simple steps.

Ingredients

¾ cup non-fat plain Greek yogurt
1 scoop chocolate protein powder
3 fresh cherriesseeded and diced
1 tbsp semi-sweet chocolate chipschopped

Directions

Mix the yogurt and protein powder until completely smooth.

Place in a small bowl if eating at home. If you’re eating on the run, place in a small glass jar with a lid.

Top with fresh cherries and chocolate chips.

Chocolate Peanut Butter and Banana Protein Bowl

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It’s important to get a health breakfast in before you start your day. This recipe is super simple to make and is packed with nutrients and great flavor that’ll help you power through any morning.

Ingredients

¾ cup non-fat plain Greek yogurt
½ scoop chocolate protein powder
2 tbsp powdered peanut butter
¼ bananasliced

Directions

Mix the yogurt, protein powder and powdered peanut butter until completely smooth.

Place in a bowl if eating at home or grab a small glass jar with a lid.

Top with sliced banana.

Chocolate Raspberry Protein Bowl

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If you are a chocolate and berry combo fan, this recipe is for you. Get in some healthful nutrients and start the day with plenty of protein to help keep you satisfied until lunch.

Ingredients

¾ cup non-fat plain Greek yogurt
1 scoop chocolate protein
½ cup fresh raspberries

Directions

Mix the yogurt and protein powder until completely smooth.

Place in a bowl if eating at home or add to a small mason jar or recycled jar with a lid.

Top with fresh raspberries.