Roasted Beet & Squash Arugula Salad

Try making this Roasted Beet and Squash Arugula Salad for your next lunch option! Arugula is rich in Calcium, Vitamin K, and Magnesium, all of which maintain strong and healthy bones. Beets are a great source of fiber, support heart health, and improve digestion. Butternut squash supports immune function, contributes to a healthy gut microbiome, and supports eye health. Prepare this Roasted Beet and Squash Arugula Salad that is simple, flavorful, and nutritious!

Ingredients:

• 1 lb beets, trimmed

• 2 lbs butternut squash, peeled, seeded, diced into ½-inch thick cubes

• 8 cups arugula

• ½ cup pomegranate seeds

• 3 ounces goat cheese, cubed

• 1 tablespoon parsley

• Coconut oil

• Salt and pepper to taste

For the Balsamic Vinaigrette:

• 4 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon balsamic vinegar

• 1 garlic clove, minced

• Salt and pepper to taste

Instructions:

1) Preheat oven to 400 degrees Fahrenheit.

2) Wrap beets in aluminum foil. Place butternut squash on a baking sheet and drizzle with melted coconut oil. Season with salt and pepper. Place beets and baking sheet with butternut squash in the oven.

3) Cook butternut squash for 25-30 minutes. Roast beets for 50 minutes to an hour.

4) Add olive oil, red wine vinegar, minced garlic, and salt and pepper to a jar. Shake until combined.

5) After beets have cooled, peel their skins. Slice into ½-inch thick cubes.

6) Place arugula in your salad bowl. Add beets, butternut squash, goat cheese, and pomegranate seeds. Sprinkle parsley.

7) Finish it off with a drizzle of balsamic vinaigrette and enjoy!

Spaghetti Meatball Carbonara

Try making this Spaghetti Meatball Carbonara for your next lunch option! Grass-fed beef is a great source of omega-3 fatty acids, which are essential for heart and brain health. Gluten-free spaghetti is a source of fiber, energy, and vitamins. Dairy-free parmesan cheese is lower in cholesterol and saturated fat compared to standard parmesan cheese, making it a healthier option. Eat this Spaghetti Meatball Carbonara with a side of garlic bread and enjoy!

Ingredients:

• 1 package (16-ounce) of frozen grass-fed beef meatballs

• 1 package (16-ounce) of gluten-free spaghetti

• 4 large eggs

• ½ cup grated dairy-free parmesan cheese

• 1/3 cup vegan heavy whipping cream

• 1 teaspoon Italian seasoning

• Salt, to taste

• Ground black pepper, to taste

Instructions:

1) Over high heat, bring a large pot of water to a boil. Add pasta and cook until al dente. 

2) While pasta is cooking, heat meatballs as directed on the package. Cover and set aside.

3) Beat eggs in a medium bowl. Mix in heavy whipping cream, parmesan cheese, Italian seasoning, salt and pepper.

4) When pasta is done cooking, drain the water and return pasta to the pot.

5) Add egg mixture into pot and toss until pasta is coated. Add meatballs and toss again.

6) Plate your pasta, sprinkle more parmesan cheese on top, and garnish with a basil leaf and enjoy!

Sweet Potato Soup

Try making this Sweet Potato Soup for your next lunch option! Sweet potatoes are an excellent source of vitamins, potassium, fiber, and magnesium. Coconut milk contains anti-inflammatory properties, strengthens the immune system, and reduces constipation. Apple cider vinegar supports weight loss, benefits gut health, and improves blood sugar control. Enjoy!

Ingredients:

• 3 medium sweet potatoes, peeled and cubed

• 1 (14 ounce) can of coconut milk

• 1 medium yellow onion, chopped

• 1 apple, peeled and chopped

• 3 garlic cloves, minced

• 3-4 cups vegetable broth

• 2 tablespoons coconut oil

• 1 teaspoon apple cider vinegar

• 1 teaspoon grated fresh ginger

• 1 teaspoon ground coriander

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• Fresh cilantro for garnishing

Instructions:

1) In a large pot, heat coconut oil on medium. Add onion, salt, and pepper and sauté until soft, about 5-8 minutes. Add cubed sweet potatoes and apple. Cook until they begin to soften, about 8 to 10 minutes. Stir occasionally.

2) Stir in garlic, ginger, coriander, and smoked paprika. Add apple cider vinegar, vegetable broth, and ¾ of the can of coconut milk. Bring mixture to a boil, cover, and reduce to a simmer. Cook until potatoes are tender, about 20 to 30 minutes.

3) Take off the heat. Let cool slightly and pour the soup into a blender. Blend until smooth.

4) Pour your soup into a bowl. Top with a swirl of the remaining coconut milk, garnish with cilantro, and enjoy!

Butternut Squash Soup

Try making this Butternut Squash Soup for your next lunch option! Squash has a high Vitamin C content, which boosts the immune system and helps fight infections. Vegetable broth promotes hydration, supports healthy digestion, and improves gut health. Ginger contains compounds with anti-inflammatory effects and helps prevent blood clots. Serve this Butternut Squash Soup with gluten-free garlic bread and enjoy!

Ingredients:

• 1 butternut squash (peeled, seeded, and cubed)

• 1 large yellow onion, diced

• 3-4 cups vegetable broth

• 2 tablespoons coconut oil

• 3 garlic cloves, chopped

• 1 tablespoon fresh sage, chopped

• ½ tablespoon minced fresh rosemary

• 1 teaspoon grated fresh ginger

• ½ teaspoon salt

• Ground black pepper for taste

Instructions:

1) In a large pot, heat coconut oil over medium heat. Add diced onions, salt, ground black pepper and sauté until soft (about 5-8 minutes). Add cubed squash and cook until it softens, about 8-10 minutes. Stir occasionally.

2) To the pot, add garlic, sage, rosemary, and ginger. Stir and let sit for 1 minute, until fragrant. Add 3 cups of broth. Bring to a boil, cover, and reduce heat to simmer. Cook for about 20-30 minutes, until squash is tender.

3) Let contents cool slightly and pour into a blender. Blend until smooth. Add more broth if mixture is too thick.

4) Pour soup into a serving bowl, top with pepitas, garnish with sage, and enjoy!