Hello friends, I hope you enjoyed this week’s video and got some recipe inspiration to add to your menu this Fall season. All the recipes from this video are listed below!
PUMPKIN SPICE SYRUP
⅓ cup pumpkin purée
⅓ cup coconut milk
¼ cup maple syrup
¼ cup coconut sugar
1 teaspoon vanilla extract
1 tbsp pumpkin pie spice
½ cup water
Add all your ingredients to a sauce pan and whisk together.
Bring to a simmer.
Transfer to a syrup dispenser or glass jar and store in fridge.
(I used about 2 tbsp of the syrup for my chai)
BUTTERNUT SQUASH SOUP
1 large butternut squash, peeled and diced
2 cups chopped carrots
2 cups chopped celery
1 large onion, chopped
2 tablespoons olive oil
5-6 fresh sage leaves
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 tablespoons minced garlic
1 teaspoon salt
½ teaspoon pepper
4 cups vegetable broth
Preheat oven to 400 degrees F
Peel and cut butternut squash. Remove seeds. Dice squash in one inch cubes. Add to large bowl.
Peel and slice carrots and add to bowl.
Chop celery and add to bowl.
Peel and chop onion and add to bowl.
Toss the vegetables in bowl with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Add seasoned vegetables to large baking sheet.
Roast vegetables for 45-50 minutes until vegetables are tender.
Add roasted vegetables to blender with vegetable broth and blend until smooth.
Pour soup into a large pot and simmer on low to keep warm.
POT ROAST
3 lb. Chuck Roast
4 cups diced gold potatoes
3 cups sliced carrots
1 large sliced onion
2 tablespoons minced garlic
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
½ teaspoon black pepper
½ teaspoon salt
1 3/4 cup beef broth
2 tablespoons coconut aminos
3 bay leaves
2 tablespoon arrowroot powder
Chopped parsley for topping (optional)
Chop potatoes and set aside.
Peel and chop carrots. Set aside.
Slice your onion and set aside.
Preheat large skillet on high heat. Coat pan with avocado oil.
Season chuck roast with salt and pepper.
Sear chuck roast for 2 minutes each side.
Place roast in bottom of slow cooker.
Saute onions and garlic until onions are soft.
Add cooked onions to slow cooker.
Add in your potatoes and carrots to instant pot.
Destem and chop rosemary and thyme.
Add in your chopped herbs, black pepper, and salt.
Cook in slow cooker for 7 hours on low.
After the 7 hours are us, remove on cup of the broth and add in your arrowroot flour and whisk together. Remove bay leaves and add your broth + arrowroot mixture back to roast and cook for an additional hour.
Shred roast and serve and top with fresh chopped parsley.
SWEET POTATO CHILI
1 small diced onion
1 diced red bell pepper
2 tablespoons minced garlic
2 lbs ground turkey
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
4 cups sweet potatoes
1 15 oz can black beans
1 15 oz can cannellini beans
1 15 oz can petite diced tomatoes
1 cup chicken broth
Peel and chop sweet potatoes in one inch cubes.
Chop your onion and red bell pepper and set aside.
Preheat large pot on stove top and coat the pot with olive oil.
Saute onions and garlic for 3 minutes on medium heat.
Add in your ground turkey and cook until browned.
Add in your spices; chili powder, cumin, oregano, salt, and pepper.
Add in sweet potatoes and cook for an additional 5 minutes.
Strain and rinse your beans and add them to the pot.
Add your tomatoes and chicken broth and stir to combine.
Simmer for 20 minutes until the sweet potatoes are soft.
Serve with favorite toppings.
PUMPKIN CHILI
2 tablespoons olive oil
1 small diced onion
2 cups sliced carrots
1 cup sliced celery
1 tablespoon minced garlic
2 lbs ground turkey
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
5 sage leaves
1 teaspoon salt
1/4 teaspoon pepper
1 15oz can pumpkin puree
1 15oz can cannellini beans
1 15 oz can coconut milk
1 cup chicken broth
Peel and slice your carrots and celery and set aside.
Dice onion and set aside.
Chop your fresh herbs and set aside.
Preheat a large pot on the stove top with oil.
Saute onions and minced garlic.
Add ground turkey and cook till 3/4 of the way through.
Add in your carrots and celery and saute for 5 minutes.
Add in your chopped herbs and spices.
Drain and rinse beans and add to pot.
Add in coconut milk and chicken broth and stir till combined.
Simmer for 20 minutes till carrots are cooked.
AUTUMN HARVEST BOWLS (directions in comments)
1.5 lb chicken (marinade recipe in comments)
3 cups chopped sweet potatoes
3 cups chopped brussel sprouts
4 tablespoon avocado oil, divided
½ cup quinoa
1 cup chicken broth
Toppings: Diced apple, Pumpkin seeds, Avocado, Honey Dijon Dressing (recipe in comments)
MUSIC
I use Epidemic Sound for all my music.