Butternut Squash & Sweet Potato Soup!

I'm absolutely loving this fall weather - the colored leaves, bundling up in scarves and sweaters and early evenings spent relaxing and cuddling with my hubby!

One of my favorite things about the fall is the FOOD! 

I'm an absolute junkie for homemade soup, stew and chili - and all day yesterday all I could think about was whipping up homemade Butternut Squash Soup!

I was able to fill this soup with veggies and sweet potatoes and it came out perfect - creamy, smooth, and filling! 

I personally think it's a great go-to fall dinner recipe! Lucky for you I'm sharing it today for Tasty Tuesday!

Butternut Squash Soup

Ingredients:

4.5 cups butternut squash - peeled and cut

3-4 Large Carrots

2 cups sweet potato - peeled and cut

1 Onion

2 cups Chicken/Veggie broth

Seasoning: 

1 tablespoon cinnamon

1 tablespoon salt

1 tablespoon pepper

1/2 tablespoon ground ginger

Wash, peel and chop squash, sweet potato and carrots.

Chop onion.

Add squash, sweet potato, carrots and onion to crock pot.

Pour broth over top of ingredients.

Add desired seasonings to taste.

Set on low for 6 hours or high for 3 hours. 

Once ingredients are cooked thoroughly use an immersion blender or strong standing blender and blend into desired creamy texture.

Garnish with additional seasoning, whole wheat croutons or herbs.

Serve warm with side salad and whole wheat roll, if desired.

Enjoy!

What is your favorite thing about the fall?

xoxo,

Corina 

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Clean Eating Recipe - Chicken Tortilla Soup

I know it's the end of October but I feel like Fall has finally arrived!!! Can we say that officially?!

This girl has busted out her sweaters, boots, & leggings - I am SO excited!! 

For me one of the best things about fall is honestly the food - chili, soup, pumpkin erethang! 

But let's be honest - for clean eaters those things can be a little dangerous!
These fall time eats are typically laden with salt, fat, cream and tons of sugar! 

So what's a Fall lovin' girl to do?!
My solution?

Take advantage of a crock pot and tasty, whole food ingredients!

Behold - Clean Eating Chicken Tortilla Soup!

Let's get to the How To!

Ingredients:

1 onion, chopped

2 (16 ounce) cans chili beans

1 cup whole kernel corn - I used frozen

1 (8 ounce) can tomato sauce or paste 

1 (16 ounce) container chicken broth 

1 (10 ounce) can green chilies 

1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breasts

Salt & Pepper to taste

Optional - Choose 1:

shredded Cheddar cheese (optional garnish after cooking)

greek yogurt or sour cream (optional garnish after cooking)

crushed tortilla chips (optional garnish after cooking)

Directions:

Cooking immediately:

Put all ingredients in Crock Pot, cook on high for 4 hours or low for 7-8 hours. Shred chicken once cooked through. 

Cooking from frozen:

Combine all ingredients into a Ziploc bag. Freeze. Thaw and cook on low for 6-8 hours. Shred chicken in crock pot once cooking is done (or use kitchen aide to shred). 

Serve with a side salad for a great dose of veggies OR topped with shredded Cheddar cheese, a dollop of greek yogurt (or sour cream), and/or crushed tortilla chips, if desired. Served approx. 5-6 people.

I freeze half of this soup in individual serving containers for a quick meal during a busy week! 

Serving Size:

-1 cup 

21 DAY FIX Serving Size: 

Measure 1G container and count as  1G, 1R, 1Y 

Make sure if you add greek yogurt and cheese you count those in addition!

My absolute favorite thing about this recipe is its Crock Pot friendliness! I threw this in the crock pot on Sunday night as my hubby and I snuck out for a quick dinner date together.  By the time we came home the soup was just about done!!

Soup for lunches & dinners prepped and a date?! Now that's a wifey win in my book! 

Can you feel the fall coziness?  Imagine eating this soup in front of a fire, wrapped in a blanket, surrouded by your family and friends! :) It smells like Fall to me!!!

xoxo,

Corina

P.S. If you try this recipe out for yourself let me know!  

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Cinnamon Honey Almond Butter

Cinnamon Honey Almond Butter

​​
Oh. Goodness. Gracious.  I'm a complete nut butter addict.

Sweet, smooth, creamy, clean!!! I mean, come on, what's not to love about cinnamon and honey?  Can I just say, after making this butter I seriously doubt I'll be getting any store bought butters again!!!  The creativity of flavor options is endless!  I may have found a new obsession. ;)

Ingredients:

-2 cups almonds

-1/2 tsp salt

-1 1/2 tsp cinnamon (more if you're feisty and a cinnamon lover like I am!)

-11/2 - 2 tbsp honey (definitely 2 if you have a sweet tooth)

Directions:

Roast almonds in oven heated to 350 degrees for 10 minutes. 

Once almonds are roasted place in food processor along with remaining ingredients.

Begin processing.  

Processing will take about 10 minutes total.  Do not stop until it is creamy (it will get creamy, I promise!).  Feel free to scrape the butter back down into the bowl from the sides from time to time! 

Indulge in deliciousness.  Try not to eat the entire jar in one sitting. ;)  

Enjoy!

Are you a nut butter addict like I am?  I can just taste this on toast, waffles, apples, celery...oh my! 

Until next time!

xoxo,

Corina