Cranberry Cream Cheese Dip

How to make it:

Combine cranberries, jalapeño, 1/4 cup or a good handful of cilantro, lemon juice, Truvia, and cumin in blender or food processor. Blend on medium until all chunks are smooth. Let the mixture sit in the fridge for at least 4 hours or overnight. In a medium bowl, combine cream cheese and cranberry mixture with hand mixer. Add salt and pepper to taste. Garnish with green onions and roughly chopped cilantro on top. 


Enjoy!  

Ingredients:

2 pkgs low fat or fat free cream cheese

2 cups cranberries

1 jalapeño (seeds and core removed)

1 bunch cilantro (save some for garnish)

2 tbsp. lemon juice 

3 tbsp. Truvia or sugar of your choice 

Dash of cumin

Salt and pepper 

Green onions for garnish

Crackers or veggies for dipping 

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Butternut Squash Soup

How to make it:

Preheat oven to 425 degrees. Cut butternut squash in half. Scoop out seeds and guts. Slather each half with olive oil and season with salt and pepper. Bake for 45 min to an hour or until fork soft. Meanwhile, slice peppers and onions. Then season them with salt and pepper and saute in olive oil until soft. Into the blender, add onion and pepper mixture, coconut milk, garlic, chicken stock. Scoop meat out of entire butternut squash, add to blender. Blend it all up on high until it's super creamy. Serve hot with pumpkin seeds or toasted coconut shavings on top. 


Enjoy!

Ingredients:

Whole butternut squash

4 tbsp. olive oil

1/2 cup sliced peppers

1/2 an onion, sliced

1/2 cup lite coconut milk

3 tbsp. chopped garlic

1/4 cup chicken or veggie stock

Salt & pepper

Pumpkin seeds or toasted coconut shavings for garnish

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Pumpkin Pie Dessert Dip

How to make it:

Combine cream cheese, whipped topping, pumpkin puree, vanilla, and cinnamon using hand mixer. Mix on high until creamy. Dip your favorite fruit or vanilla wafers right in. 



Enjoy!

Ingredients:

Packet of 1/3 fat or fat free cream cheese

16 oz. fat free or lite whipped topping

1 cup pumpkin puree

1 tsp. vanilla

1 tsp. cinnamon

Vanilla wafers or fruit for dipping

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Sausage, Pepper, Potato Tray Bake

How to make it:

Preheat oven to 375 degrees. Cut potatoes in half. Cut peppers into large chunks. Cut sausage into bite sized pieces. Coat tray in olive oil. Add potatoes, peppers, and sausage to tray. Bake for 25 minutes or until potatoes are soft. Add sauerkraut on top (optional). Bake for another 5 minutes. 


Enjoy!

Ingredients:

2 lbs. fingerling potatoes

2 cups chopped bell or sweet peppers

Package of turkey sausage

Package of chicken sausage

2 tbsp. olive oil

1 cup sauerkraut

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Sloppy Joe Sweet Potato Fries

How to make it:

Preheat oven to 425 degrees. Peel and cut potatoes into wedges. Put them on a cookie sheet, cover in olive oil and sprinkle with chili powder. Bake for 30 minutes. Meanwhile, saute ground beef with more chili powder until browned. Toss in garlic and green onions. Saute for about 2 minutes. Add Worcestershire sauce, sugar-free maple syrup, ketchup, and BBQ sauce. Simmer on low for about 10 minutes. Slather fries in sloppy joe mix and add your favorite toppings. 


Enjoy!

Ingredients:

4 sweet potatoes

2 lbs. lean ground beef

2 tbsp. olive oil

2 tsp. chili powder

3 tbsp. garlic

handful of green onion

2 tbsp. Worcestershire sauce

1/4 cup sugar-free

1 cup ketchup

3 tbsp. BBQ sauce

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Thai Peanut Noodles

How to make it:

Start by boiling entire box of Thai noodles per instructions. Meanwhile, sauté slaw mix in coconut oil on medium heat for about 2 minutes (still want some crunch). Use a blender, emulsifier, or food processor to make peanut sauce. Toss in ginger, garlic, lime juice, sesame oil, maple syrup, coconut water, rice wine vinegar, coconut aminos, Worcestershire, tahini, peanut butter. Add salt and pepper to taste. Let that baby spin on high until you get a nice, creamy mixture. Combine noodles, slaw mix, peanut sauce in a big bowl. Mix really well. Garnish with chopped cilantro and sliced green onions. 


Add a little grilled or pulled chicken for protein. This can be served hot or cold. Enjoy!  

Ingredients:

Box of whole wheat or brown rice Thai noodles

Any kind of slaw mix (or you can chop your favorite veggies)

2 handfuls fresh cilantro

Green onion for garnish

1 Tbsp. coconut oil

Homemade Peanut Sauce:

2 Tbsp. fresh peeled ginger

3 Tbsp. minced garlic

Juice of 1 lime

2 Tbsp. sesame oil

1/4 cup sugar-free maple syrup

1/4 cup coconut water

2 Tbsp. rice wine vinegar 

1/4 cup coconut aminos or low-sodium soy sauce

1 Tbsp. Worcestershire

2 Tbsp. tahini (ground sesame seeds)

1 cup peanut butter

Salt and pepper


*I purchased all of these ingredients at either Trader Joe’s or Walmart. 

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Low-Sugar Pumpkin Bread

How to make it:

Preheat oven to 350 degrees. Mix all dry ingredients in medium sized bowl. Mix all wet ingredients in medium sized bowl thoroughly until there are no lumps. Combine dry and wet ingredients. Mix well. Grease muffin tins or loaf pan. Pour batter into pan. Sprinkle Truvia and pumpkin seeds on top. Bake for 45-50 min. 


Enjoy!

Ingredients:

 1/2 cup coconut flour

1 Tsp. baking soda

2 Tbsp. gingerbread spice

4 eggs

1 Tsp. vanilla extract

1/4 cup sugar-free maple syrup

1/2 cup melted coconut oil

1 cup pumpkin puree

2 Tbsp. Truvia

2 Tbsp. pumpkin seeds


*I purchased all of my ingredients from Trader Joe’s or Walmart. 

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Butternut Squash Mac & Cheese

How to make it:

Preheat oven to 425 degrees. Cut butternut squash in half. Scoop out seeds and guts. Slather each half with olive oil and season with salt and pepper. Bake for 45 min to an hour or until fork soft. Boil noodles per box instructions. Meanwhile, scoop butternut squash out of skin and toss into blender or food processor with chicken stock, coconut milk, garlic. Blend until creamy. Pour over noodles. 


Add ground turkey or beef for added protein. Enjoy!

Ingredients:

Box of whole wheat, lentil, black bean, or butternut squash noodles

Whole butternut squash

2 Tbsp. olive oil

1/2 cup low-sodium chicken stock

1/2 cup reduced fat coconut milk

3 Tbsp. minced garlic

1/2 cup reduced fat mozzarella

Salt and pepper


*I purchased all of my ingredients at Trader Joe’s or Walmart. 

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