Roasted Butternut Squash and Apple Soup
This comforting Roasted Butternut Squash and Apple Soup is the perfect dish for autumn, combining the sweetness of roasted squash and apples with warm spices to create a rich, creamy texture. It’s a Whole30 compliant recipe that’s not only delicious but also nourishing, making it an ideal choice for a cozy dinner.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 pounds) |
| Apples | 2 medium, peeled, cored, and chopped |
| Onion | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Olive oil | 3 tablespoons |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 40-50 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent.
- Add the roasted butternut squash, chopped apples, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a simmer and cook for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
- Stir in coconut milk, and adjust seasoning with salt and pepper as needed. Serve warm, garnished with additional cinnamon or apple slices if desired.
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Herb-Crusted Chicken Thighs With Root Vegetables
Herb-Crusted Chicken Thighs with Root Vegetables is a hearty and satisfying Whole30 compliant dish that brings the flavors of autumn to your dinner table. Juicy chicken thighs are seasoned with fragrant herbs and paired with a medley of roasted root vegetables, making it a nourishing meal that showcases seasonal produce.
| Ingredients | Quantity |
|---|---|
| Chicken thighs | 4-6 pieces (bone-in, skin-on) |
| Olive oil | 3 tablespoons |
| Fresh rosemary | 1 tablespoon, chopped |
| Fresh thyme | 1 tablespoon, chopped |
| Fresh sage | 1 tablespoon, chopped |
| Garlic | 4 cloves, minced |
| Carrots | 3 medium, peeled and chopped |
| Parsnips | 2 medium, peeled and chopped |
| Sweet potatoes | 2 medium, peeled and cubed |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 425°F (220°C). In a bowl, mix olive oil, rosemary, thyme, sage, garlic, salt, and pepper.
- Rub the herb mixture all over the chicken thighs, ensuring they are well coated.
- On a large baking sheet, toss the chopped carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper. Spread them out in an even layer.
- Nestle the seasoned chicken thighs among the vegetables on the baking sheet.
- Bake for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized, turning the vegetables halfway through. Serve hot, garnished with fresh herbs if desired.
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Pumpkin Chili With Ground Turkey
Pumpkin Chili with Ground Turkey is a warm and comforting dish perfect for autumn. Packed with protein from the ground turkey and wholesome ingredients like pumpkin and beans, this chili is not only hearty but also compliant with the Whole30 program. It’s a delightful way to enjoy the flavors of the season while keeping it healthy and nourishing.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 pound |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Bell pepper | 1 medium, diced |
| Canned pumpkin puree | 1 can (15 oz) |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Chicken or vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (optional) | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and add the diced onion, cooking until translucent.
- Stir in minced garlic and diced bell pepper, cooking for another 2-3 minutes until softened.
- Add ground turkey to the pot, breaking it apart and cooking until browned.
- Stir in the pumpkin puree, diced tomatoes, broth, chili powder, cumin, paprika, salt, and pepper.
- Bring the mixture to a simmer, then reduce heat and let it cook for 20-30 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh cilantro if desired.
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Spaghetti Squash Primavera
Spaghetti Squash Primavera is a vibrant and nutritious dish that showcases the beauty of autumn’s bounty. This Whole30-compliant recipe brings together the delightful flavors of seasonal vegetables with the unique texture of spaghetti squash, making it a satisfying and healthy alternative to traditional pasta. Perfect for a cozy dinner, it is both colorful and packed with nutrients.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Olive oil | 2 tablespoons |
| Zucchini | 1 medium, sliced |
| Bell pepper | 1 medium, sliced |
| Carrot | 1 medium, sliced |
| Cherry tomatoes | 1 cup, halved |
| Garlic | 3 cloves, minced |
| Fresh basil | 1/4 cup, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tablespoon |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 30-40 minutes until tender.
- In a large skillet, heat olive oil over medium heat and add the minced garlic, cooking for about 1 minute until fragrant.
- Add the sliced zucchini, bell pepper, and carrot to the skillet. Sauté until tender, about 5-7 minutes. Then stir in the halved cherry tomatoes and cook for another 2-3 minutes.
- Once the spaghetti squash is cooked, use a fork to scrape out the strands and add them to the skillet with the sautéed vegetables. Mix well and adjust seasoning to taste.
- Finish with fresh basil and a squeeze of lemon juice before serving hot. Enjoy your healthy, delicious Spaghetti Squash Primavera!
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Sweet Potato and Kale Hash
Sweet Potato and Kale Hash is a hearty, flavorful dish that perfectly embodies the essence of autumn. This Whole30-compliant recipe combines nutritious sweet potatoes with nutrient-dense kale, offering a deliciously satisfying meal that’s perfect for dinner. The warm spices and caramelized edges of the sweet potatoes make this hash a comforting choice for cool evenings.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, diced |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Kale | 4 cups, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Smoked paprika | 1 teaspoon |
| Red pepper flakes | 1/4 teaspoon (optional) |
Cooking Instructions:
- Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and sauté for about 10-15 minutes, stirring occasionally, until they start to soften and caramelize.
- Add the chopped onion and minced garlic to the skillet, cooking for another 3-5 minutes until the onion is translucent.
- Stir in the chopped kale, smoked paprika, and red pepper flakes. Cook until the kale is wilted and the sweet potatoes are tender, about 5-7 minutes.
- Season with salt and black pepper to taste, then serve warm as a delightful dinner option. Enjoy your Sweet Potato and Kale Hash!
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Lemon Garlic Butter Shrimp With Zucchini Noodles
Lemon Garlic Butter Shrimp with Zucchini Noodles is a light and invigorating dish that perfectly captures the flavors of autumn while adhering to Whole30 guidelines. This recipe features succulent shrimp sautéed in a fragrant lemon garlic butter sauce served over spiralized zucchini noodles, making it a healthy yet indulgent choice for dinner. It’s a quick and easy meal that brings a burst of citrus and savory goodness to your table.
| Ingredients | Quantity |
|---|---|
| Shrimp (peeled & deveined) | 1 pound |
| Zucchini (spiralized) | 4 medium |
| Olive oil | 2 tablespoons |
| Garlic | 4 cloves, minced |
| Lemon juice | 2 tablespoons |
| Lemon zest | 1 teaspoon |
| Fresh parsley (chopped) | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Red pepper flakes | 1/4 teaspoon (optional) |
Cooking Instructions:
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until they are pink and opaque.
- Stir in lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using). Cook for an additional minute.
- Add the spiralized zucchini noodles to the skillet and toss gently to combine, cooking for 2-3 minutes until just tender.
- Remove from heat, sprinkle with chopped parsley, and serve immediately. Enjoy your Lemon Garlic Butter Shrimp with Zucchini Noodles!
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Maple Glazed Brussels Sprouts and Bacon
Maple Glazed Brussels Sprouts and Bacon is a deliciously savory side dish that adds a perfect touch of sweetness and depth to your autumn meals while staying compliant with Whole30 standards. The combination of crispy bacon and caramelized Brussels sprouts, enhanced by a light maple glaze, creates a flavorful and indulgent side that pairs beautifully with any main course.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Bacon | 4 slices |
| Olive oil | 1 tablespoon |
| Maple syrup (100% pure) | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Balsamic vinegar | 1 tablespoon |
| Garlic | 2 cloves, minced |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- In a large skillet, cook the bacon over medium heat until crispy. Remove bacon, crumble, and set aside.
- In the same skillet, add olive oil and Brussels sprouts, sautéing until they begin to brown.
- Stir in maple syrup, balsamic vinegar, minced garlic, salt, and black pepper. Toss to coat well.
- Transfer the mixture to a baking dish and roast for 20-25 minutes, tossing halfway through, until sprouts are tender and caramelized.
- Remove from the oven, stir in crumbled bacon, and serve warm. Enjoy your Maple Glazed Brussels Sprouts and Bacon!
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Beef and Mushroom Stew
Beef and Mushroom Stew is a hearty, comforting dish perfect for chilly autumn evenings. This rich stew combines tender beef chunks with earthy mushrooms and a variety of flavorful vegetables, all simmered in a savory broth. It’s perfect for a family dinner and aligns perfectly with Whole30 guidelines.
| Ingredients | Quantity |
|---|---|
| Beef (stew meat) | 2 pounds |
| Mushrooms | 8 ounces |
| Carrots | 2 medium |
| Celery | 2 stalks |
| Onion | 1 large |
| Garlic | 3 cloves |
| Beef broth | 4 cups |
| Olive oil | 2 tablespoons |
| Fresh thyme | 2 teaspoons |
| Salt | To taste |
| Black pepper | To taste |
| Bay leaves | 2 |
Cooking Instructions:
- Heat olive oil in a large pot over medium heat. Brown the beef pieces in batches, then remove and set aside.
- In the same pot, add onions, carrots, celery, and mushrooms. Sauté until softened.
- Add minced garlic, thyme, salt, and black pepper, then cook for an additional minute.
- Return the browned beef to the pot and pour in the beef broth. Add bay leaves.
- Bring to a boil, then reduce to simmer. Cover and cook for 1.5 to 2 hours or until the beef is tender.
- Remove bay leaves and adjust seasonings if necessary. Serve warm and enjoy your Beef and Mushroom Stew!
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Coconut Curry Butternut Squash
Coconut Curry Butternut Squash is a deliciously creamy and aromatic dish that brings together the sweet earthiness of roasted butternut squash with the rich flavors of coconut milk and fragrant spices. This Whole30-friendly recipe is both nourishing and comforting, making it a perfect addition to your autumn dinner table.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 large |
| Coconut milk | 1 can (13.5 oz) |
| Garlic | 2 cloves |
| Fresh ginger | 1 tablespoon |
| Curry powder | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro | For garnish |
| Lime juice | From 1 lime |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and brush the flesh with olive oil. Place cut-side down on a baking sheet.
- Roast the squash for 30-40 minutes, or until tender. Once cool, scoop the flesh into a large bowl.
- In a medium pot, heat olive oil over medium heat. Sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
- Stir in the curry powder, then add the roasted squash and coconut milk. Blend until smooth, using a hand blender or transferring to a regular blender.
- Season with salt, black pepper, and lime juice to taste. Heat through, then serve garnished with fresh cilantro. Enjoy your Coconut Curry Butternut Squash!
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Stuffed Acorn Squash With Sausage and Apples
Stuffed Acorn Squash with Sausage and Apples is a delightful autumn dish that offers a perfect balance of savory and sweet flavors. The tender acorn squash serves as a delicious vessel, filled with a hearty mixture of spicy sausage, crisp apples, and warm spices. This Whole30-compliant recipe is not only comforting but also visually appealing, making it a fantastic centerpiece for your autumn dinner table.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Ground sausage | 1 pound |
| Granny Smith apples | 2, diced |
| Onion | 1 medium, chopped |
| Celery | 1 stalk, chopped |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Sage | 1 tablespoon, dried |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the flesh with olive oil and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- In a skillet over medium heat, add olive oil and sauté the onion and celery for 3-4 minutes until softened. Add minced garlic and cook for an additional minute.
- Stir in the ground sausage, cooking until browned and fully cooked. Then add diced apples, sage, salt, and pepper, stirring until combined and heated through.
- Once the acorn squash is done roasting, flip them cut-side up and stuff each half with the sausage-apple mixture.
- Return stuffed squashes to the oven for an additional 10 minutes, then remove and garnish with fresh parsley before serving. Enjoy your Stuffed Acorn Squash with Sausage and Apples!
Cranberry Almond Chicken Salad
Cranberry Almond Chicken Salad is a revitalizing and nutritious dish that’s perfect for a light dinner or a hearty lunch. This Whole30-compliant salad combines the flavors of tender chicken, tart cranberries, and crunchy almonds, making it a wholesome choice that’s both satisfying and delicious. It’s an ideal way to celebrate the autumn harvest with seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Cooked chicken breast | 3 cups, shredded |
| Dried cranberries | 1 cup |
| Almonds | 1/2 cup, sliced |
| Celery | 2 stalks, chopped |
| Green onion | 1/4 cup, sliced |
| Olive oil | 1/4 cup |
| Apple cider vinegar | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh herbs (parsley or basil) | For garnish |
Cooking Instructions:
- In a large mixing bowl, combine the shredded chicken, dried cranberries, sliced almonds, chopped celery, and green onion.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper until well combined.
- Pour the dressing over the chicken mixture and toss gently to combine all ingredients.
- Adjust seasoning if needed and serve chilled or at room temperature, garnished with fresh herbs. Enjoy your Cranberry Almond Chicken Salad!
