Butternut Squash Chili

2 cans fire-roasted tomatoes with juices 1 can black beans + 1 can red kidney beans 1 Butternut squash, cubed 2 Green bell peppers, sliced 1 sweet Onion, diced 2 tsp ground Coriander 3 Tbs minced Garlic 2 tsp Oregano 2 Tbs Chili powder 1 Tbs ground Cinnamon 2 Tbs Olive oil 1 Tbs groundContinue reading “Butternut Squash Chili”

Summer Cabbage Salad, with Tahini Dressing

Summer Cabbage Salad 3 cups shredded cabbage 1 cup chopped kale 1 cup grated carrot 1 cup grated cucumber 1/3 cup diced parsley Dressing: ½ cup tahini Juice from 2 lemons ¼ cup Bragg’s Aminos Optional Toppings: Heirloom tomatoes Crushed walnuts Avocado Toss all salad ingredients in a bowl. In separate, small bowl mixed togetherContinue reading “Summer Cabbage Salad, with Tahini Dressing”

Pumpkin Chili

1 tablespoon coconut oil 2 medium sweet onions, diced 2 red bell peppers, diced 1 garlic clove, minced 1 butternut squash, peeled and sliced into cubes 1/2 cup pumpkin puree 16 oz vegetable broth 1 can diced tomatoes 1 can tomato paste 1 cup black beans, drained and rinsed 2 can kidney bean, drained and rinsed 1Continue reading “Pumpkin Chili”

Easy Vegetable Soup

The great thing about this soup is you don’t have to stick to the exact recipe.  Add more of veggies you love and leave out the ones you hate.  I frequently use this as a way of “cleaning out the fridge”.  When my veggies look like their at the end of their life I chopContinue reading “Easy Vegetable Soup”

Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili (This recipe can be made on stove-top or transfer into crock-pot to simmer longer) Drizzle of olive oil 3 onions, chopped garlic 2 red bell peppers 3 cans black beans, drained and rinsed 1 can kidney beans, drained and rinsed 2 cans of fire roasted tomatoes (or diced tomatoesContinue reading “Butternut Squash and Black Bean Chili”

Mediterranean Quinoa Salad

1 ½ cup uncooked quinoa 3 cups water 1 clove garlic, smashed 1 large red onion, diced 1 large green bell pepper, diced 1/2 cup chopped kalamata olives 1 cup cherry tomatoes, halved 1/4 cup chopped fresh parsley 1/2 teaspoon salt (optional) 2/3 cup fresh lemon juice 1 tablespoon balsamic vinegar 1/4 cup olive oilContinue reading “Mediterranean Quinoa Salad”

Curried Lentil, Squash, and Apple Stew

Serves 6 (from Chloe’s Kitchen) 2 Tbs olive oil 1 onion, diced 1 carrot, peeled and diced 3 garlic cloves, minced 1 Tbs curry powder 1 ½ tsp sea salt ½ cup dried lentils 2 ½ cups vegetable broth 2 tbsp tomato paste 3 cups peeled butternut squash (1/2 inch cubes) 1 large unpeeled apple, diced 5Continue reading “Curried Lentil, Squash, and Apple Stew”