Kale, Chicken and Butternut Squash Soup

Happy 2017 HBH friends! We are back after some time off and ready to bring you some great new content, giveaways and recipes. We are excited for what’s in store and appreciate you hanging with us while we were away for a little bit.

With a baby, dinner has become slightly more challenging (as many of you probably already know), and the slow cooker has become my best friend. I love being able to prep ahead of time while he naps and not have to worry about it for the rest of the day! Today, I’m sharing my recipe for kale, chicken and butternut squash soup. This superfood filled soup is sure to fill you up while giving you a variety of nutrients and flavor! Plus, you can feel good about the real foods you are eating, and this recipe is Whole30 approved. For a meatless dish, remove the chicken and try adding quinoa about 30-40 minutes before serving.

One trick to making this soup is prepping the ingredients ahead of time — peel and cube the butternut squash, trim and cut the kale, and wash and prep the herbs. After everything is prepped, all you have to do is dump it into the slow cooker and go! This is definitely my favorite kind of recipe 🙂 Let us know if you give it a try. Enjoy!

Kale, Chicken and Butternut Squash Soup
 
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Ingredients
  • 1 lb chicken breast or thighs
  • ½ butternut squash, cubed
  • 2 cups of chopped kale (stems removed)
  • 2- 32 oz chicken broth
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 3 bay leaves
  • 2 tsp dried oregano
  • 2 sprigs of rosemary
  • 2-3 tsp Kosher salt to taste
Instructions
  1. Prepare all ingredients and add to slow cooker.
  2. Mix to combine.
  3. Cook on low for 6 hours.
  4. About thirty minutes prior to serving, shred chicken and add back to soup.
  5. Add salt and pepper to taste.

Mediterranean Skillet with Farro

Pinterest is my absolute favorite source of recipe inspiration, but I’m also a huge fan of modifying recipes based on ingredients I already have on hand. I came across this recipe from Paleo Newbie and was determined to make it in some capacity! I love anything with sun-dried tomatoes, and it incorporates a good variety of vegetables which is perfect for my less than adventurous husband.

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The recipe came together fairly quickly and made enough for a couple of lunches as leftovers. The recipe didn’t call for any grains, but I served the skillet over a bed of faro to incorporate some healthy carbs and make the dish a little more well rounded. If you’re not a fan of any of the ingredients, you could easily sub in another veggie and it would still taste great!

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Mediterranean Skillet with Farro
 
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Ingredients
  • 1 small red onion- finely chopped
  • 4 cloves garlic- finely chopped
  • 1 cup sun-dried tomatoes- thinly sliced
  • 2 tomatoes- chopped
  • 1 8 oz jar artichokes
  • 1 8oz container of mushrooms- sliced
  • 1# chicken thighs- chopped into bite size pieces and baked or sautéed
  • 5 cups fresh spinach
  • 1 tbsp balsamic vinegar
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tbsp dried basil
  • 1 cup farro- cooked
  • Crumbled feta cheese for topping
Instructions
  1. Prepare Farro according to package instructions
  2. Prepare chicken by baking or sautéing with olive oil, salt and pepper. Set aside.
  3. Saute onions and garlic in 1 tbsp olive oil
  4. Add mushrooms and cook until partially softened
  5. Add another tbsp of olive oil and balsamic vinegar with tomatoes, sun-dried tomatoes and artichokes
  6. Mix in spices (parsley, oregano and basil)
  7. Add cooked chicken and stir well
  8. Add spinach and cook until slightly wilted
  9. Serve over a bed of faro and top with feta cheese as desired

 

Baked Honeycrisp Apples

Today’s recipe is like fall wrapped up in one {healthy} dessert! My kitchen smelled heavenly when these were cooking! Not only is this recipe delicious but most of the ingredients are likely already in your pantry. The possibilities are endless on what you can include in the “stuffing” of the apple, but I went with some of my favorite flavors – pecans, craisins, and oatmeal! This would be the perfect dessert to prepare ahead of time and then bake during dinner, so the apples are warm and ready when dessert time hits. The best part is this dessert is low fat and gluten free (with GF certified oats) – perfect for a variety of guests that you may have at your house for the holidays!

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To prepare the apples, I used a pairing knife to cut out the top of the apple core and then a small melon corer to scoop out the rest of the middle of the apple. You should have a bowl like shape when you are done scooping. Mix together the pecans, craisins, oatmeal, cinnamon, nutmeg and brown sugar in a separate bowl. Fill each apple with the oatmeal mixture evenly and top off with 1/4 Tbsp butter. Place the stuffed apples in a baking dish and pour the 1 cup water at the bottom of the dish.

Cook for 50-60 minutes (mine were done in 55 minutes) at 350 degrees. The apple should be soft when done with a wrinkled outside texture.  Make sure to monitor the water level at the bottom of your baking dish while the apples bake. If you see all of the water has evaporated, make sure to add more.

Serve by itself warm or with a scoop of yogurt for additional flavor. Or, maybe with a small scoop of Halo Top ice cream for a special treat. Enjoy!

Baked Honeycrisp Apples
 
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Serves: 4
Ingredients
  • 4 Honeycrisp apples (or sweet apples of your choice)
  • ¼ cup pecans
  • ¼ cup reduced sugar craisins
  • ½ cup oatmeal
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ cup brown sugar
  • 1 Tbsp butter
  • 1 cup hot water
Instructions
  1. Preheat the oven to 350 degrees.
  2. Prepare the apples (cut the top off and scoop out the middle).
  3. Mix together the pecans, craisins, oatmeal, cinnamon, nutmeg and brown sugar in a separate bowl.
  4. Fill each apple with the oatmeal mixture evenly.
  5. Top off with ¼ Tbsp butter on each apple.
  6. Place the stuffed apples in a baking dish and pour the 1 cup water at the bottom of the dish.
  7. Cook for 50-60 minutes at 350 degrees.

 

Chocolate Avocado Peanut Butter Pudding

Im always looking for healthier alternatives to dessert, and this one takes the cake! It not only tastes great, its rich in omega 3’s, has no refined sugar, and offers a healthy dose of protein. It is extremely easy to prepare and only takes six ingredients that you likely have in your pantry right now!

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Clean Pumpkin Spice Coffee Creamer

This homemade and dairy free version of pumpkin spice coffee creamer is the perfect addition to your cup of coffee. Filled with spices and natural flavors, you will be hooked on making your own creamer from now on!

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