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.

Tropical Fruit Protein Bowl

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When in season, Kiwi and Mango make for a refreshing snack. Sometimes, finding ways to eat them can be challenging. Mix it up and add them to some healthful Greek yogurt and add protein powder for an extra punch of nutrients and serve for breakfast. Give this recipe a try, it’s perfect for the whole family!

Ingredients

1 cup non-fat plain Greek Yogurt
½ scoop vanilla protein powder
1 oz diced mango
1 kiwi peeled and diced

Directions

Mix the yogurt and protein powder until completely smooth.

Place in a bowl if eating at home. If on the go, grab a small jar with a lid (I love using mason jars or recycling old jars).

Top with mango and kiwi.

Strawberries and Cream Protein Bowl

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If your looking for a quick breakfast that’s packed with protein and healthful nutrients, we’ve got you covered with this tasty strawberries and cream protein bowl. A great starter for the whole family that’s super easy to make and great on the go!

Ingredients

1 cup non-fat plain Greek yogurt
½ scoop vanilla protein powder
3 medium strawberriesdiced

Directions

Mix the yogurt and protein powder until completely smooth.

Place in a bowl if eating at home. If on the run, place in a small sealed container such as a mason jar.

Top with strawberries.

Turkey Lettuce Cups

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This Asian inspired appetizer is a great starter when entertaining a large group or just you and your family. Both simple and delicious, whoever eats these yummy bites, will be back for seconds so you may need to make a double batch!

Ingredients

2 lbs 93/7 lean ground turkey
2 garlic cloves
¼ tsp ground ginger
4 green onionsthinly sliced
16 oz sliced water chestnutsdrained and chopped
¼ cup hoisin sauce
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tbsp roasted red chili paste
15 Boston lettuce leaves
Optional: shredded carrots, bean sprouts and/or chopped fresh cilantro as toppings

Directions

Heat large non-stick skillet over medium high heat. Add turkey, garlic, onion and ginger and cook for 6 minutes or until turkey is browned, breaking into chunks with a spoon while cooking.

Combine turkey mixture and chopped water chestnuts in a large bowl. Set aside.

In a small bowl, whisk hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over turkey mixture. Stir to combine completely.

Wash lettuce leaves and place on a large tray.

Divide turkey mixture into equal parts and place inside each of the lettuce leaves. Fold over and seal with a toothpick or have guests grab one and fold over like a taco. Enjoy!