​Nourish & NRGize

Autumn Roasted Vegetables

SERVES 2

1 large carrot, chopped
1 large zucchini, chopped
1 pound Brussels sprouts, halved 1 large onion, chopped
1 tablespoon coconut oil
1 teaspoon rosemary
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 orange, juice
2 cups mixed greens
1⁄4 cup pumpkin seeds

ASSEMBLE THE VEGETABLES. Preheat your oven to 400 degrees. Add chopped vegetables, oil and seasoning to a bowl. Mix well. Spread the mixture evenly onto a baking sheet. Bake for 30 minutes or until the vegetables are tender. Remove from oven and squeeze juice from half of an orange onto the vegetables. Toss well and serve over mixed greens topped with pumpkin seeds.

  SERVES 3-4

1 tablespoon coconut oil
1 yellow onion, chopped
1 pound (about 4 cups) butternut squash, cubed 2 carrots, chopped
4 cups water
2-3 sprigs thyme
Salt and pepper to taste

SAUTÉ VEGETABLES. Place a medium-sized pot over medium-high heat. Add oil and onions and sauté for 5 minutes or until soft and fragrant. Add the squash and carrots to the pot and cook another 3 minutes.

SIMMER UNTIL SOFTENED. Add water and thyme sprigs to pot and let simmer 15 minutes or until vegetables soften. Remove from heat and remove thyme.

BLEND AND SERVE. Pour soup into a blender and blend until smooth. Season with salt and pepper and serve.

Butternut Squash Soup