Fall Favorite Recipes
Cheesy tomato- stuffed squash
1 medium acorn squash
1lb ground turkey or lean ground beef or lean Italian sausage
1 can Italian seasoned tomatoes or 2 cups fresh, chopped
1/2 yellow onion chopped
1/2 cup quinoa (or frozen and microwave)
2 handfuls of spinach
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pink himalayan salt
1/2 cup mozzarella
Rinse off squash and cut off top
Place halves cut side down in a baking dish and add 1/2 cup water, cover with foil and roast for 30-40 min until soft.
While cooking, Saute veggies, cook or microwave quinoa and add to veggies.
Once squash is tender, take out, carve out seeds and place filling into squash. top with cheese and place in oven for additional 25 min.
Sweet Roasted Pepper Soup
1 sweet potato roasted
2 red bell peppers roasted
1 can Italian style tomato or 2 cups fresh roasted tomatoes
1 cup veggie broth or water
1 tsp finely grated ginger root
1 1/2 extra virgin olive oil
2 tsp miso paste diluted in 1 tsp hot water
pink Himalayan salt, herb seasoning to taste
Place all ingredients (after roasting veggies) into food processor until creamy.
Heat and enjoy
Pumpkin Energy Bites
1 cup pitted dates (soak in warm water for 10 minuted)
1/2 cup raw pecans (finely processed)
1/3 cup canned pumpkin
1 scoop vanilla protein powder (I use Shakeology)
1/4 cup unsweetened coconut flakes
1 tsp pure hazelnut extract (or pure maple syrup)
1 tsp pure maple syrup
2 tsp pumpkin pie spice
1 pinch of pink himalayan salt
After processing the pecans, add all other ingredients and pulse until mixed well.
Place in medium bowel and let refrigerate for about 30 min
Make balls, roll in coconut
Eat and Enjoy!