recipes
Weekly Featured Recipe
Golden Turmeric Hot Chocolate
Ingredients
1 tbsp Cacao Powder
1/4 tsp Turmeric (dried, ground)
1/4 tsp Cinnamon
1 1/2 tsps Coconut Butter
1/2 tsp Honey
1 cup Water (hot)
1/2 cup Unsweetened Almond Milk
Directions
Add the cacao powder, turmeric, cinnamon, coconut butter, honey, hot water and almond
milk to a blender. Blend on high until smooth and creamy. Transfer to a mug and enjoy!
No Cacao Powder
Use cocoa powder instead.
No Honey
Use maple syrup or stevia instead.
Nut-Free
Use oat milk or coconut milk instead.
No Coconut Butter
Use almond, cashew or sunflower seed butter instead.
1 tbsp Cacao Powder
1/4 tsp Turmeric (dried, ground)
1/4 tsp Cinnamon
1 1/2 tsps Coconut Butter
1/2 tsp Honey
1 cup Water (hot)
1/2 cup Unsweetened Almond Milk
Directions
Add the cacao powder, turmeric, cinnamon, coconut butter, honey, hot water and almond
milk to a blender. Blend on high until smooth and creamy. Transfer to a mug and enjoy!
No Cacao Powder
Use cocoa powder instead.
No Honey
Use maple syrup or stevia instead.
Nut-Free
Use oat milk or coconut milk instead.
No Coconut Butter
Use almond, cashew or sunflower seed butter instead.
Turmeric Beef Stuffed Squash
Ingredients
1 tsp Extra Virgin Olive Oil
2 Acorn Squash (halved, seeds removed)
1 lb Extra Lean Ground Beef
1 Yellow Onion (finely chopped)
2 Garlic (cloves, minced)
1 tbsp Ginger (fresh, minced or grated)
1 tbsp Turmeric
1 tsp Sea Salt
1/4 tsp Cinnamon
2 cups Kale Leaves (finely chopped)
1/2 cup Canned Coconut Milk (full fat)
Directions
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to half of a filled acorn squash.
More Flavor
Add lemon or lime juice, red pepper flakes, chili powder or coriander to the beef mixture.
Additional Toppings
Top with cilantro or parsley.
No Acorn Squash
Use a different variety of squash or a sweet potato.
1 tsp Extra Virgin Olive Oil
2 Acorn Squash (halved, seeds removed)
1 lb Extra Lean Ground Beef
1 Yellow Onion (finely chopped)
2 Garlic (cloves, minced)
1 tbsp Ginger (fresh, minced or grated)
1 tbsp Turmeric
1 tsp Sea Salt
1/4 tsp Cinnamon
2 cups Kale Leaves (finely chopped)
1/2 cup Canned Coconut Milk (full fat)
Directions
- Preheat the oven to 350F (176C) and line a baking sheet with parchment paper.
- Rub the oil on the cut sides of the squash. Place the squash cut sides down on the prepared baking sheet and bake for about 30 to 35 minutes or until just tender.
- Meanwhile, heat a large pan over medium-high heat. Add the beef to the pan, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan.
- To the browned beef add the onion, garlic and ginger and cook for 3 to 5 minutes until the onion begins to soften. Add in the turmeric, salt and cinnamon and stir to combine. Add the kale to the beef mixture and stir until the kale begins to wilt. Stir in the coconut milk. Season with additional salt if needed.
- Turn the squash cut side up and fill the beef mixture. Return to the oven and continue to bake for an additional 10 minutes.
- Divide between plates and enjoy!
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to half of a filled acorn squash.
More Flavor
Add lemon or lime juice, red pepper flakes, chili powder or coriander to the beef mixture.
Additional Toppings
Top with cilantro or parsley.
No Acorn Squash
Use a different variety of squash or a sweet potato.
Garlicky Beef & Greens
Ingredients
1/4 cup Coconut Aminos (sub gluten free tamari)
4 Garlic (clove, minced)
1 tbsp Ginger (fresh, grated or minced)
1 stalk Green Onion (chopped)
1 lb Ground Beef (80-85% lean is good)
4 cups Kale Leaves (sub spinach or chard, finely chopped)
1/4 tsp Sea Salt
Directions
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 cup.
More Flavor
Add sesame oil, lime juice, red pepper flakes or a drizzle of honey.
Additional Toppings
Top with sesame seeds or chopped cilantro. Serve over top of cooked rice, quinoa or cauliflower rice.
No Beef
Use ground chicken, turkey or pork instead.
No Coconut Aminos
Use tamari or other soy-based sauce instead.
1/4 cup Coconut Aminos (sub gluten free tamari)
4 Garlic (clove, minced)
1 tbsp Ginger (fresh, grated or minced)
1 stalk Green Onion (chopped)
1 lb Ground Beef (80-85% lean is good)
4 cups Kale Leaves (sub spinach or chard, finely chopped)
1/4 tsp Sea Salt
Directions
- In a small mixing bowl combine the coconut aminos, garlic, ginger and green onion. Set
aside. - Heat a large skillet over medium-high heat. Add the beef to the pan, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, transfer the cooked beef to a bowl and set aside. Drain any excess drippings from the pan.
- To the same pan add the kale leaves and cook until wilted and tender. Add the cooked beef back to the pan with the kale and season with the salt.
- Add the coconut aminos sauce and stir to combine. Let the sauce bubble and thicken for 1 to 2 minutes. Remove the pan from heat and divide between plates. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 cup.
More Flavor
Add sesame oil, lime juice, red pepper flakes or a drizzle of honey.
Additional Toppings
Top with sesame seeds or chopped cilantro. Serve over top of cooked rice, quinoa or cauliflower rice.
No Beef
Use ground chicken, turkey or pork instead.
No Coconut Aminos
Use tamari or other soy-based sauce instead.
Curried Beef with Cabbage & Mushroom
Ingredients
2 cups Jasmine Rice
1 lb Lean Ground Beef
1 Yellow Onion (chopped)
1 tbsp Avocado Oil
2 1/2 tsps Curry Powder
1 tbsp Coconut Aminos
1 tsp Sea Salt (divided)
3 1/2 cups Mushrooms (sliced)
3 cups Green Cabbage (thinly sliced)
2 tbsps Water
Directions
Refrigerate in an airtight container for up to three days.
More Flavor
Add fresh garlic, ginger, tamari, coconut aminos or sesame oil.
Additional Toppings
Top with sesame seeds or sliced green onion.
No green cabbage?
Use purple cabbage instead.
2 cups Jasmine Rice
1 lb Lean Ground Beef
1 Yellow Onion (chopped)
1 tbsp Avocado Oil
2 1/2 tsps Curry Powder
1 tbsp Coconut Aminos
1 tsp Sea Salt (divided)
3 1/2 cups Mushrooms (sliced)
3 cups Green Cabbage (thinly sliced)
2 tbsps Water
Directions
- Cook the rice according to package directions.
- Heat a large pan over medium-high heat. Add 1/2 Tablespoon of oil, then add onion and beef to the pan, breaking it up with a wooden spoon as it cooks. Sprinkle with salt. As the beef cooks through and loses its pink color, sprinkle with curry powder and coconut aminos and stir well to incorporate. Continue to cook the beef until evenly browned. Transfer the cooked beef to a bowl and set aside.
- Add remaining 1/2 Tablespoon of oil and the mushrooms to the pan and cook for about 5 minutes on medium high until browned. Season with 1/4 teaspoon salt.
- Reduce heat to medium then add the cabbage to the pan with the mushrooms and stir to combine. Add the water to the pan and cover with a lid. Stir occasionally for about 5 minutes until the cabbage is tender.
- Add the cooked beef back to the pan and stir to combine with the vegetables. Add the remaining salt and stir well. Taste and add more salt, pepper, or coconut aminos as desired.
- To serve, divide the rice between plates and top with the beef and vegetable mixture. Enjoy!
Refrigerate in an airtight container for up to three days.
More Flavor
Add fresh garlic, ginger, tamari, coconut aminos or sesame oil.
Additional Toppings
Top with sesame seeds or sliced green onion.
No green cabbage?
Use purple cabbage instead.
Beef & Bean Minestrone
Ingredients
1 tbsp Extra Virgin Olive Oil
8 lbs Lean Ground Beef (85% )
1 Yellow Onion (medium, finely chopped)
2 Carrot (medium, chopped)
2 stalks Celery (finely chopped)
4 Garlic (cloves, minced)
1 1/3 tbsps Italian Seasoning
1 tsp Sea Salt
1/4 cup Tomato Paste
4 cups Beef Broth
3 1/2 cups Diced Tomatoes (from the can)
2 cups Mixed Beans (cooked, SEE NOTES) 1 Bay Leaf
1 Zucchini (medium, chopped)
2 cups Baby Spinach (sub swiss chard or kale)
Directions
- In a large pot, heat the oil over medium-high heat. Add ground beef to the pot. With a wooden spoon or spatula, break the beef into small pieces as it cooks. Stir until it is cooked through and no longer pink.
- Add the onions, carrots, celery, garlic, Italian seasoning and salt. Cook until onions are just translucent, about 7 minutes. Add tomato paste and stir to incorporate.
- Add the beef broth, diced tomatoes, mixed beans and bay leaf. Stir to incorporate then bring soup to a gentle boil.
- Stir in the zucchini and the spinach. Reduce heat to a simmer and cook uncovered for about 40 minutes until vegetables are very tender and soup has reduced slightly.
- Remove the bay leaf. Divide into bowls and enjoy!
Keeps well in the fridge up to 3 days. Store in the freezer for longer.
Serving Size
One serving is roughly 1 1/2 cups.
No Ground Beef
Use ground turkey or ground chicken instead.
More Carbs
Stir in cooked pasta or noodles before serving.
Likes it Cheesey
Sprinkle with parmesan or nutritional yeast.
Not a Mixed Bean Fan?
Use one kind of bean, like chickpeas or cannellini (white kidney beans). You can certainly use less (try 1 cup instead of 2) than called for in the recipe and freeze the rest.
Spiralized Veggie Noodles with Sunbutter Sauce
Ingredients
1 Zucchini (medium)
1 Carrot (large, peeled)
1 Red Bell Pepper (thinly sliced)
1 1/2 cups Purple Cabbage (thinly sliced)
1/4 cup Sunflower Seed Butter (sub sunflower seed butter)
2 tbsps Water
2 tbsps Lime Juice
1 tbsp Tamari
1 tbsp Maple Syrup
1 Garlic (clove, minced)
1 tsp Ginger (minced)
3 tbsps Hemp Seeds
Directions
No Spiralizer?
Julienne the veggies, cutting them into “matchsticks”. A julienne peeler is also wonderful. A regular peeler works for the zucchini and carrots. You can also ise a finely sliced coleslaw mix.
Leftovers
For best results, refrigerate veggies and peanut sauce in separate airtight containers for up to three days.
Serving Size
One serving is equal to approximately 2 cups of veggies and 3 tablespoons of sauce.
Soy-Free
Use coconut aminos instead of tamari.
Additional Toppings
For extra crunch add sliced almonds, chopped peanuts or pumpkin seeds. Serve with lime slices.
1 Zucchini (medium)
1 Carrot (large, peeled)
1 Red Bell Pepper (thinly sliced)
1 1/2 cups Purple Cabbage (thinly sliced)
1/4 cup Sunflower Seed Butter (sub sunflower seed butter)
2 tbsps Water
2 tbsps Lime Juice
1 tbsp Tamari
1 tbsp Maple Syrup
1 Garlic (clove, minced)
1 tsp Ginger (minced)
3 tbsps Hemp Seeds
Directions
- Spiralize the zucchini and the carrot and transfer to a large mixing bowl with the bell pepper and cabbage. If you do not have a spiralizer, use a box grater or vegetable peeler instead.
- In a mixing bowl combine the peanut butter, water, lime juice, tamari, maple syrup, garlic and ginger. Mix well to combine.
- To serve, toss the veggies in the peanut sauce and top with hemp seeds. Serve immediately and enjoy!
No Spiralizer?
Julienne the veggies, cutting them into “matchsticks”. A julienne peeler is also wonderful. A regular peeler works for the zucchini and carrots. You can also ise a finely sliced coleslaw mix.
Leftovers
For best results, refrigerate veggies and peanut sauce in separate airtight containers for up to three days.
Serving Size
One serving is equal to approximately 2 cups of veggies and 3 tablespoons of sauce.
Soy-Free
Use coconut aminos instead of tamari.
Additional Toppings
For extra crunch add sliced almonds, chopped peanuts or pumpkin seeds. Serve with lime slices.
Previous Featured Recipes:
One Pan Creamy Tuscan Chicken
Ingredients
1/3 cup Sun Dried Tomatoes (drained, chopped)
1 lb Chicken Thighs (boneless)
1 3/4 cups Canned Coconut Milk (full fat)
1/2 cup Black Olives (drained, sliced)
2/3 cup Artichoke Hearts (drained, chopped)
2 tsps Mediterranean Spice Blend
Sea Salt & Black Pepper (to taste)
2 cups Baby Spinach (tightly packed)
Directions
- Heat a pan over medium heat and add the sun dried tomatoes. Cook for one to two
minutes, then add the chicken. - Cook for five minutes on one side. Add the coconut milk, black olives, artichokes, Mediterranean spice blend, salt, and pepper. Simmer for 20 minutes, flipping the chicken halfway through.
- Add the spinach and cook for a couple of minutes, until wilted. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size
One serving is equal to approximately two chicken thighs and 1/2 cup of vegetables and sauce.
More Flavor
Add fresh garlic and onion.
Serve it With
Rice, quinoa, cauliflower rice, or your favorite flatbread.
Coconut Hemp Seed Breakfast Pudding
Ingredients
1/2 cup Canned Coconut Milk (full fat)
1 tsp Monk Fruit Sweetener
1/4 tsp Vanilla Extract
1/4 cup Hemp Seeds
1 1/2 tbsps Ground Flax Seed
1 1/2 tbsps Chia Seeds
1 tsp Unsweetened Shredded Coconut
1/4 cup Raspberries
Directions
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is approximately 3/4 cup of hemp seed pudding.
Additional Toppings
Top with chopped nuts, cacao nibs or additional monk fruit sweetener.
No Raspberries
Use strawberries or blueberries instead.
No Monkfruit
Use honey or maple syrup.
1/2 cup Canned Coconut Milk (full fat)
1 tsp Monk Fruit Sweetener
1/4 tsp Vanilla Extract
1/4 cup Hemp Seeds
1 1/2 tbsps Ground Flax Seed
1 1/2 tbsps Chia Seeds
1 tsp Unsweetened Shredded Coconut
1/4 cup Raspberries
Directions
- In a small mixing bowl, whisk the coconut milk, monk fruit sweetener and vanilla
together. Stir in hemp seeds, ground flax seeds and chia seeds. Mix well. - Cover the coconut milk and seed mixture. Refrigerate until set. This will take at least 3 hours. You can also set it overnight.
- Thin with additional coconut milk or water, if necessary. Top the pudding with the shredded coconut and raspberries. Enjoy!
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is approximately 3/4 cup of hemp seed pudding.
Additional Toppings
Top with chopped nuts, cacao nibs or additional monk fruit sweetener.
No Raspberries
Use strawberries or blueberries instead.
No Monkfruit
Use honey or maple syrup.
Thai-Inspired Butternut Squash Soup with Coconut Milk
Ingredients
2 Medium Yellow Onions (roughly chopped)
3 cloves Garlic (very roughly chopped)
2 tbsps Roughly Chopped Fresh Ginger (from a 2-inch knob)
2 1/2 lbs Pre Cut Butternut Squash (or one 3-lb butternut squash, peeled, seeded and cubed)
3 Large Carrots (cut into 1-inch cubes)
6 cups Chicken Broth (Bonafide brand is best)
1 1/2 tbsps Fish Sauce
2 tbsps Thai Red Curry Paste (Maesri brand preferred)
1 can Unsweetened Coconut Milk (preferably not low fat)
1 Lime (juice from half, plus more for serving)
1/4 tsp Salt
4 Scallions (thinly sliced)
3/4 cup Pumpkin Seeds (toasted)
2 tbsps Coconut Sugar
1/2 cup Cilantro (roughly chopped
2 Medium Yellow Onions (roughly chopped)
3 cloves Garlic (very roughly chopped)
2 tbsps Roughly Chopped Fresh Ginger (from a 2-inch knob)
2 1/2 lbs Pre Cut Butternut Squash (or one 3-lb butternut squash, peeled, seeded and cubed)
3 Large Carrots (cut into 1-inch cubes)
6 cups Chicken Broth (Bonafide brand is best)
1 1/2 tbsps Fish Sauce
2 tbsps Thai Red Curry Paste (Maesri brand preferred)
1 can Unsweetened Coconut Milk (preferably not low fat)
1 Lime (juice from half, plus more for serving)
1/4 tsp Salt
4 Scallions (thinly sliced)
3/4 cup Pumpkin Seeds (toasted)
2 tbsps Coconut Sugar
1/2 cup Cilantro (roughly chopped
Directions:
- Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
- Add the squash, carrots, broth, fish sauce, coconut sugar, and 2 tablespoons of curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
Make Ahead:
This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency.
Freezer-Friendly Instructions
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, add a little more broth)
Source
Adapted from https://www.onceuponachef.com/recipes/thai-style-butternut-squash-soup- with-coconut-milk.html
Recipes are provided by our health coach Dani Lin. She is available to help with meal planning, prepping and more to help you reach your health goals.