Butternut Squash Nutrition
Fall is here and so is my obsession for warm butternut squash soup.
Butternut squash is a nutritional powerhouse. Loaded with vitamins (A, B, C and E), minerals ( magnesium, potassium, calcium and iron), this immune-boosting, cancer-fighting, this winter squash is about to become your favorite fall food.
Not only is this soup recipe satisfying (and kid-approved) but highly nutritious.
Salus Approved Butternut Squash Soup Recipe
- 1 Butternut squash (shaved and seeds removed)
- 1 large sweet potato
- 1 green apple
- 1 med carrot
- 1 onion
- fresh ginger
- fresh garlic
- Tsp coconut oil
- 2-4 cups bone broth of choice
- Spices to taste: salt, pepper, Cayenne, cinnamon
Combine all in crock pot and cook on low for about 6 hours…
Once all is cooked up, use an immersion blender to smooth it out.
- 1 cup unsweetened almond or cashew milk
- 1 can full fat coconut milk
Blend again & enjoy!
Healthy Banana Bread Muffins
Looking for a freshly baked banana bread muffin that tastes good and won’t derail your diet? We’ve got you covered with this easy and healthy banana bread muffin recipe from Coach Camilla @lopescamilla.
-1 mashed banana (plus one extra for the topping)
-1 tsp vanilla extract
-1/2 cup unsweetened almond milk
-3 tbsp coconut oil
-1/4 cup ground flaxseeds
-2 tbsp chia seeds
-1 tsp cinnamon
-1/2 cup chocolate chips 3 scoops collagen peptides @puorilife (optional)
– 1 box Simple Mills banana muffin mix @simplemills
-Heat oven to 325°F.
-Whisk eggs, milk, banana, vanilla extract, and coconut oil together in a large bowl.
-Stir in ground flaxseeds, chia seeds, cinnamon, collagen, and box mix until well-combined.
-Pour batter into lightly greased (or parchment paper covered) 8-by-4-inch loaf tin.
-Bake for 30 minutes.
-Then, cover loosely with foil.
-Bake an additional 25 to 30 minutes or until a toothpick comes out clean and edges of loaf start to pull away from the pan.
-Cool 10 minutes before removing from pan.
-Top with almond butter and cinnamon.
So good ?
Spaghetti squash is a delicious and healthier alternative to most pastas. This veggie is rich in vitamins, minerals, and antioxidants and it’s also higher in fiber and vitamin C. Try this delicious spaghetti squash recipe as a low-carb alternative to pasta, combined with veggies, protein, and healthy fats.
Feel free to mix in with your favorite brown rice or lentil pasta or simply enjoy the squash on its own.
- 1 medium spaghetti squash
- 4 boneless skinless chicken breast halves
- Fresh chopped veggies like peppers, tomato, kale, spinach
- All the garlic (technical measurement)
- 2 tablespoons minced fresh parsley, plus more for topping
- 1 tablespoon minced fresh oregano or 3/4 teaspoon dried oregano
- 1 tablespoon minced fresh basil or 3/4 teaspoon dried basil
- 2 tablespoons olive oil
1a. In the Instapot: Pierce the spaghetti squash with a knife to vent, and place it on the trivet with a cup of water in the pot. Cook on high pressure for 15 minutes for a 3-pound squash. Cool slightly and then cut in half.
1b. Or the oven: Cut squash in half first. Preheat oven to 400° and cook for approx 40 minutes.
2. Meanwhile, sprinkle chicken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Add chicken and garlic; cook 7-9 minutes on each side.
3. Separate strands of squash with a fork, discard seeds if you haven’t already.
4. Serve with chicken and the rest of your chopped veggies.
This amazingly healthier version of everyone’s favorite without compromising taste is a must try!