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Recipes To Get You Through The Season

Published:

Morning Oatmeal Jars

      • ½ cup rolled (or old fashioned) oats
      • ¼ cup freeze dried apples
      • 1 tbsp brown sugar
      • ½ tsp cinnamon
      • 1 cup boiling water (*can also use hot milk or a milk alternative, such as an almond beverage)
      • ½ cup chopped fresh fruit, if desired

Layer first four ingredients into a mason jar. Seal with lid, and store at room temperature for up to 10 days prior to consuming. When ready to eat, open jar and add 1 cup boiling water. Let stand 15-20 minutes. Stir, and add additional toppings if desired (i.e. fresh fruit, granola) before consuming.

Lemon-Ginger Chicken Stir Fry

      • 1 tbsp vegetable oil
      • 1 tbsp sesame oil
      • 2 cloves garlic, minced
      • 1 tbsp grated fresh ginger root
      • 2 cups broccoli, chopped
      • 1 cup cauliflower, chopped
      • 1 cup carrots, chopped
      • 1 cup red pepper, chopped
      • 16 oz (480 grams) skinless, boneless chicken breast, diced
      • 2 tbsp soy sauce
      • 2 tbsp freshly squeezed lemon juice
      • 1 tbsp sesame seeds
      • 2 cups brown rice

Heat vegetable oil over medium heat. Cook chicken and set aside. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sauté for one minute. Add broccoli, cauliflower, carrots and red pepper, sauté for 4-5 minutes. Add cooked chicken, soy sauce and lemon juice; heat through.
Sprinkle with sesame seeds and serve over brown rice.

Butternut Squash Soup

      • 2 tbsp vegetable oil
      • 3 cloves fresh garlic, minced
      • 2 tsp minced fresh ginger
      • 1 small onion, chopped
      • 1 stalk celery, chopped
      • 1 large carrot, chopped
      • 2 medium potatoes, cubed
      • 1 large butternut squash, peeled, seeded and cubed
      • 5 cups chicken or vegetable broth
      • Salt and pepper to taste

Heat oil in a large pot over medium low heat. Add garlic and ginger. Cook for one minute, until garlic starts to brown. Add onion, celery, carrot, and cook for five minutes, until onions are lightly browned. Add potatoes and squash.
Pour in enough of the broth to cover vegetables. Bring to a boil and reduce heat to medium low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and bring to a simmer, thinning soup with additional broth if necessary to achieve desired consistency. Season with salt and pepper prior to serving.