Butternut Squash Soup : Whole30

In the Fall and Winter we CRAVE COMFORT FOOD ! While I am not big on soups, I will be honest - this one was getting some pretty amazing reviews by some of my health and fitness friends and I had to give it a try -- Really WHY not !! You never know what AMAZING Foods you could be missing if you don't open up to try new things! 

CREDIT for this recipe goes to WHOLE30! 

Ingredients 

3 tablespoons coconut oil or Ghee
1/2 cup diced onion
3 cups of diced, seeded, peeled, butternut squash **
2  cloves garlic
1/2 teaspoon ginger *optional
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
**TIP:  You can purchase diced squash at most grocery stores. I find this saves a lot of time! 

Directions:

In a large pot melt the coconut oil, add onion until golden brown. Then add squash, garlic and ginger* until the garlic becomes aromatic.

Add the chicken broth and bring to a boil over high heat.

Boil until butternut is soft (about 10 minutes). Remove from heat.

In one or two batches transfer soup to food processor until smooth.

Return to pot and heat over medium-high heat until it thickens.

Season with salt and pepper.


NOTE: To make this a complete meal you can add some cooked chicken scallops.  You can also add spinach for additional greens.  I prefer to process the spinach but you can also add it the last 3 minutes of cooking.

Ham and Cheese Egg Casserole

Complete Breakfast all in One !! 

This is on of my favorites for breakfast !! Especially a Holiday like Christmas, Easter etc.. Anything that I can prepare in advance I am a fan of !! Quick and Easy !! 

I talk alot about modifications !! Well I have updated this to be WHOLE30 Compliant !! 
All you need to do is change up a few ingredients and there you have it - A quick and Hearty Breakfast !! 

Servings: 4 

Prep Time : 50 minutes

Ingredients:

2 cups frozen diced potatoes

1 cup cooked lean ham (Replace with Spinach of other WHOLE30 Approved Veggies)

1/2 cups fresh mushrooms

2 green onions

1 1/4 cup  egg substitute (Or a mix of 10 eggs and 2 egg whites for Whole 30)

1/2 cup almond milk

1/2 cup cheddar cheese, shredded (Remove for WHOLE30)

** I sometimes add 1 cup fresh spinach as well.

Directions: 

1. Preheat over to 325

2. Lightly coat  a 9x13 baking dish with cooking spray

3. Layer potatoes evenly on the bottom of the dish; top with ham, mushrooms and green onion

4. In a small mixing bowl beat egg substitute and milk with a fork until well blended.

5. Pour egg mixture over ham and veggies in baking dish and top with cheese. 

6. Bake until eggs are firm and top is lightly browned, approx 40  minutes.

Cut into 4 portions (or more) and enjoy !! 

21 day fix (Red, Yellow, Green , Blue)