I have been cooking like crazy this past weekend. Here are some of the dishes I made…
Growing up, my mother always made our family butternut squash soup during the winter. I tried my best to replicate her soup, with just a few tweaks (bone broth and coconut oil).
Recipe: Crockpot Butternut Squash Soup
1 whole organic butternut squash
1 clove of garlic (crushed and minced)
2 tablespoons of almond milk
2 tablespoons of coconut oil
1 sweet onion (diced)
ground black pepper
pink sea salt
Optional: 4 scoops of bone broth and collagen powder
Preheat your oven to 400 degrees. Cut the butternut squash into four quarters and place in a baking pan with water on the bottom. Bake for 30 mins.
After taking the butternut squash out of the oven, cut into one inch pieces and place in the crockpot with 1/2 cup of water. Add your onions, garlic, pepper, sea salt, and coconut oil. Cook for 1 hour on high.
Place the crockpot mixture into a blender, adding bone broth and collagen powder and almond milk, blend until smooth. Pour mixture back into the crockpot and cook for 2 hours on high.
I cannot get over the beautiful color of these beets! For the salad, I started with a recipe but made it up as I went.
Golden Beet Salad
3 golden beets
1/2 cup of cherry tomatoes (halved)
1 sweet onion
2 tablespoons apple cider vinegar
1 tablespoon of creamy balsamic dressing (I use Tessemae’s)
salt and pepper
Cut the beets into quarter pieces and boil for about 15 mins or until soft.
Once cooled, place in a bowl and mix in remaining ingredients.