COCONUT BUTTERNUT SQUASH SOUP

by Health Coach Kim Diaz

 

 

(Makes 2-3 servings)

1 tablespoon extra-virgin olive oil

1 onion, minced

1 clove garlic, minced

1 teaspoon ginger, minced

2 cups water

½ cup canned coconut milk

1 teaspoon salt

¼ teaspoon red pepper flakes

1 bay leaf

2 cups fresh or frozen cubed butternut squash

ASSEMBLE THE SOUP. Place a large pot over medium-high heat. Add oil followed by onion. Sauté for 3 minutes. Add garlic and ginger and sauté for 1 minute. Add 2 cups water, coconut milk, salt, red pepper flakes, bay leaf, and squash. Bring the pot to a boil. Cover, reduce heat, and simmer for 20 minutes or until squash is tender. Stir occasionally.

BLEND THE SOUP. Remove the bay leaf and place squash mixture in a blender. Note- Remove center piece of blender lid to allow steam to escape. Secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth and serve.

This is one of the 60+ amazing recipes from my upcoming Winter Whole Foods Cleanse.  Get ready to eat real food, lose weight and feel fabulous!  

Your journey to VIBRANT wellness starts here:

www.kimdiazwellness.com

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Quinoa Black Bean Chili

QUINOA BLACK BEAN CHILI

Recipe by Kim Diaz, Certified Health Coach

Prep & Cook time: 30 minutes or less! 

Serves 6-8 (Leftovers are great!)

INGREDIENTS:                                                                      

1 cup uncooked quinoa                                              1 Tablespoon* Chili Powder

2 ½ cups water                                                           1 teaspoon Sea Salt

1 large sweet potato                                                  1 teaspoon ground cumin                  

1 Tablespoon olive oil                                                  ½ teaspoon* black pepper

1 onion                                                                         ½ teaspoon oregano

1 green pepper                                                            ¼ teaspoon* cayenne

1 28oz can diced tomatoes                                         **Use ½ amount for a less spicy chili

1 15oz can black beans (or 1 ½ cups cooked beans)

1 avocado

DIRECTIONS:

1.        Bring 2 cups of water and 1 cup of uncooked quinoa to a boil.

2.       Cut sweet potato into inch cubes.  Add to the pot with the quinoa.  Bring to a boil.  Reduce heat to low and simmer for 15 minutes.

3.       Chop onion and green pepper (Use a food processor to save time)

4.       Heat 1 Tablespoon olive oil in a large skillet.  Add in peppers and onions and sauté until tender.

5.       Add 1 can of diced tomatoes and continue to simmer.

6.       Add in spices and ½ cup of water

7.       When quinoa and sweet potatoes are soft, add into the tomato mixture.

8.       Add in 1 can of black beans

9.       Serve topped with sliced avocado.

Optional Garnishes:

Cilantro

Shredded Cheese

Sour cream or plain yogurt

For more recipes, nutrition tips and inspiration, check out my website: www.kimdiazwellness.com

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