Healthy Recipes - Butternut Squash Hatch Chili Chili

Butternut Squash Hatch Chili Chili

The slightly cooler weather has me craving chili! And with squash in season, I decided to add butternut squash to the classic take on chili. Easy to take the cubed butternut squash and eat as a veggie side for dinner, mash it onto a salad or sandwich with avocado and turkey, or have it for breakfast with oatmeal or yogurt. Because this recipe will whip you up a large batch, it easily feeds the family and freezes well for those on the go!

-Angela of WholeHealthHabits
Instagram @WholeHealthHabit

To cook butternut squash:

Give it a good rinse, and stick the whole thing in the oven at 350 and cook 1 to 1.5 hours, depending on thickness of butternut squash. Once cooled, cut squash in half, scoop out seeds, and cube the squash, without the peel.

 

Chili:

1 can red kidney beans

1 can white kidney benas

1 can black beans (or any variety of beans of your choosing- I wanted mine to look colorful!)

3 cups hatch chili (available frozen or canned)

1 onion

1 head of garlic

1 butternut squash, cubed

1 can tomato sauce or your favorite salsa

1 cup water

2 packets of chili seasoning or make your own below:

1 tbl chili powder

1 tbl cumin

1 tbl salt

1 tbl pepper

1 tbl paprika

1 tbl oregano

 

In a large pot, saute onion with garlic until cooked through, add the rest of your ingredients and simmer on low for 1 hour stirring occasionally, or stick it in the crock pot!

Healthy Recipes - Roasted Acorn Squash

Roasted Acorn Squash 

Fall in LA is tricky- last week we were in the 90s, this week we’ve been graced with a light sprinkle of rain and cooler weather, but blink an eye and it will be back in the 80s. But regardless of the temperature outside, I love eating seasonally. It helps my mind-body connection align better with the seasons of the year. With all the pumpkin treats you’ll also find all the squash varieties this time of year. I love roasting acorn squash because it cooks faster and you already have two halves- to feed you and another or to have leftovers on hand. Easy to stuff your squash with whatever you have on hand- quinoa, sauteed vegetables, but this time I used ground beef with some marinara. 9 grams of fiber per serving, full of vitamins (A, B, and C), and a clean carb source to nourish yourself to supplement those strengthening workouts at CompleteBURN!

-Angela of WholeHealthHabits
Instagram @WholeHealthHabits

To cook acorn squash:

-cut squash in half

-scoop out seeds

-drizzle with olive oil and sprinkle salt and pepper

-bake for about 35 mins at 425 degrees

 

Filling:

-1 lb ground beef

-3 cloves of garlic, minced

-1 yellow squash, diced

-1 zucchini, diced

-½ onion, diced

-½ jar of marinara sauce (no sugar added- check your labels!)

Sautee your beef and veggies together. Add sauce and simmer until cooked through. Add into your cooked acorn squash. Option to grate some fresh parmesan cheese and bake in the oven for an additional 5 minutes, or garnish with fresh herbs!

Healthy Recipes - Perfect Paleo Pumpkin Muffins

Paleo Pumpkin Muffins

Life is busy for just about everyone I know. So it’s understandable when it can get challenging to do it all- work, errands, keeping up the home, seeing friends, exercise, and eating well. That’s why I love recipes that maximize nutrition while minimizing time. I love these paleo pumpkin muffins I whipped up over the weekend. They are an easy go to staple to have on hand for breakfast or a pre/post workout snack. A balanced carb/nut-protein recipe, just mix it all together in a bowl and bake for 15-20 mins at 350 degrees. Save yourself the trouble by doubling the batch and freeze them in ziplock bags!

-Angela of WholeHealthHabits
Instagram @WholeHealthHabits

½ cup almond or cashew butter

½ cup pumpkin puree

3 eggs

⅓ cup coconut or almond flour

1 tsp baking powder

1 tbl vanilla extract

1 tbl pumpkin pie spice

3 tbl maple syrup or honey

Healthy Recipes - WholeHealthHabits Paleo “Nut-ola”

WholeHealthHabits Paleo “Nut-ola”  

Store bought granola is FILLED with sugar so I absolutely refuse to buy the (albeit tasty) junk when it is so easy to make my own! Omit the oats if you would like completely grain free “nut-ola” version. I like to portion it out into little containers for a snack at work, or keep a small ziplock bag in the car for a nourishing post workout bite with a little banana and almond milk. Easy breakfast and clean eats!

-Angela of WholeHealthHabits
Instagram @WholeHealthHabits

¾ cup coconut oil, melted

½ cup walnut pieces

½ cup pecan pieces

½ cup almond pieces

½ cup cashews

½ cup millet

1½ cup oats (increase coconut oil by ¼ cup if you are using oats)

2 tsp vanilla extract

2 tsp almond extract

1 tsp salt

⅓ c honey or maple syrup

1 tsp cinnamon

-----

1 cup dried cherries (or any other dried fruit. Pineapple and cranberries also work great)

1 cup unsweetened coconut flakes

 

Preheat oven to 350 degrees. Mix all of the ingredients (besides your dried fruit and coconut flakes)  in a large bowl. Lay on a lined baking sheet with parchment paper, foil, or silpat baking sheet. Bake 15 mins and stir around (outer edges will brown first).  Bake another 10 mins or until golden brown to your desired level. Cool completely before adding in dried fruit (otherwise it will harden). Store in mason jars or airtight container!

Healthy Recipes - My Favorite Butternut Squash Fall Soup

My Favorite Butternut Squash Fall Soup

 

Blended soups are one of my absolute favorite things- it’s so easy to take the veggies you already have at home, or those that are in season, and whip them up in one big pot. It is also a nourishing way to consume more vegetables than the everyday salad! I’m particularly a fan of pureed soups because I love the creaminess of soups but without any of the added heavy cream! My blended soups are always vegan, gluten free, dairy free and sugar free. I thicken it with a can of beans or lentils for added fiber and to keep me full for longer! Easy to whip up a big batch when hosting friends over for dinner, or when meal prepping for the work week! Keeps well in the freezer as well when you need a quick meal ready post workout.

-Angela of WholeHealthHabits

Instagram @WholeHealthHabits

 

Super simple to make, nourishing, and boasts all of the flavors of fall in a bowl!

 

  • 3 cups butternut squash cubed
  • 1 sweet potato cubed
  • 2 cups carrots diced
  • 1 onion diced
  • 4 cloves of garlic
  • 2 large apples diced
  • 3 tbl coconut oil, olive oil, or ghee
  • 1-2 cartons of broth (veggie, chicken, your choice)
  • 1 can cannellini beans (or 1.5 cups cooked lentils) 
  • 3 sage leaves
  • 1 tbl dried parsley flakes
  • 1 tsp dried rosemary
  • salt and pepper to taste

 

In a large pot, melt oil of choice and saute onions and garlic on medium heat until caramelized. Add all veggies and saute to brown for about 10 mins. Add seasoning and pour broth to cover all of your vegetables and boil on medium-high heat for about 20 minutes or until all of your vegetables are cooked through. Using a regular or immersion blender, blend to desired thickness- I like my soups pureed smooth! And for added lusciousness, I serve my soups with a little drizzle of good quality extra virgin olive oil. Enjoy!

Healthy Recipes - Pumpkin Pie Chia Pudding (Autumn is here!)

Pumpkin Pie Chia Pudding

It is quite hot out this week, but that doesn’t deter me from wanting all of the flavors of fall! That means pumpkin everything but since watching Fed Up last year, I can no longer blindly consume sugar, and most pumpkin treats out there come laden with sweeteners! So this is a quick favorite of mine that will allow me to indulge in all of the fall flavors without the added junk! Chia will keep me full after morning workouts at CompleteBURN, and is a great source of fiber and protein. I sweeten this chia pudding with a few dried cherries, and treat that layer of ground flax as my “pie crust”. Mix together, soak overnight, sprinkle flax and your favorite toppings and you are good to go- for breakfast or a lighter, healthier dessert!

-Angela of WholeHealthHabits
Instagram @WholeHealthHabits

1/3 cup chia

1/3 cup almond milk

1/3 pumpkin puree

1 tsp pumpkin pie spice (or cinnamon, cloves, and nutmeg to make your own)

1/4 cup dried cherries or 2 tbl raw honey or maple syrup

1 tbl flax for sprinkling

2 tbl raw pecan pieces

Healthy Recipes - Almond Butter Energy Ball

Almond Butter Energy Balls

Workouts at CompleteBURN mean serious business so it's important to fuel properly before and after exercise. I am often on the go so I am looking for quick and easy things I can take with me. Energy balls are fantastic because they are simple to make, store easily in the fridge or freezer, and are portable!

-Angela of WholeHealthHabits
Instagram @WholeHealthHabits

My base recipe is:

-1.5 cup of almond butter (or no sugar added peanut or cashew butter if you wish)

-1 cup oats (substitute for your favorite chopped nut if grain free or on Whole30- almonds, cashews, walnuts work great!)

-1/2 cup ground flax seed

-1/2 cup chia

-2 tsp vanilla

-1 tsp cinnamon

-pinch of salt

-1/3 cup raw honey (only if you must- omit the natural sweetener if you can!)

 

Roll into one inch size balls. You can encrust them if you desire with your choosing- flax, chia, hemp seeds, chopped nuts, coconut are my favorites! Store in an air tight container for fridge or freezer. A great on the go snack, pre or post workout fuel, or pair it with a banana or a boiled egg for a rounded breakfast!