This week’s new recipe is part of the From Scratch cookbook developed by my fellow CNE alums, and this Tie-Dye Tropical Turmeric Chia Parfait will knock your socks off!

Who is excited for the new Fall Recipe Bundle?! Enjoy the flavors of fall with all things pumpkin, maple, and locally grown produce. All recipes are both gluten and dairy free, and developed with nutritious, wholesome ingredients.

Okay, so fall is finally here, chilly winds and darker nights all around.

This is one of the best times to get back into the kitchen and settle in around the table with warm, nourishing food.

Creating good food for your family does more than fill little tummies. It presents an opportunity to gather and slow down.

But let’s be real. We are busy. Our kids are busy. So these recipes are not only healthy, but totally doable. As a busy mama of three little ones, I hear you. You want family-friendly, yummy and healthy fall recipe ideas. I’ve got your back.

Consider this your shortcut to meal planning in the season ahead. More time to be spent enjoying all the beautiful things fall has to offer, like football games, family hikes, and thanksgiving planning.

fall recipe bundle gluten and dairy free

FALL RECIPE BUNDLE

All of these delicious recipes are both gluten and dairy free in this fall recipe bundle. Why you might ask? For starters, each of these particular food groups are often the cause for chronic inflammation in the body. When we eliminate these foods and allow our bodies to heal, it can provide you with amazing results.

Eliminating dairy and gluten can lead to relief from many challenges, including the following:

  • Eczema, rosacea, adult acne
  • Headaches
  • Digestive complaints
  • Brain fog
  • Lethargy
  • Poor sleep
  • Weight gain

The number one thing my clients say when they ditch the gluten and the dairy is how much ENERGY they have!

When we remove the foods that can cause low grade inflammation, we fill our plates with more nutrient dense foods which help reduce inflammation. You will see many plant based recipes including in the fall recipe bundle. There is no refined sugar, only natural sweeteners like honey, maple syrup, and coconut sugar.

Here’s a full look at the recipes included:

4 Breakfasts

  • Pumpkin Doughnuts
  • Pressure Cooker Steel Cut Oats
  • Cauliflower Casserole
  • Sweet Potato & Egg Hash

2 Soups

  • Spider Web Pumpkin Soup
  • Carrot White Bean & Tahini Soup

2 Salads

  • Kale & White Bean Caesar Salad
  • Creamy Garlic Kale with Chickpeas & Sweet Potato

4 Mains

  • Bison Pumpkin Chili
  • Slow Cooker Maple Mustard Chicken
  • Sausage & Quinoa Stuffed Acorn Squash
  • Peanut Tempeh with Purple Cabbage Slaw

2 Sides

  • Balsamic Roasted Veggies
  • Brussel Sprouts, Bacon & Brazil Nuts

7 Snacks

  • No Bake Pumpkin Protein Bars
  • Butternut Squash Hummus
  • Pumpkin Spice Fruit Salad
  • Pumpkin Tahini Energy Balls
  • Maple Pumpkin Popcorn
  • Figs & Prosciutto
  • Apple Nachos

1 Beverage

  • Pumpkin Spice Latte

1 Dessert

  • Apple Spice Oatmeal Cookies

 

Ready to grab a copy for yourself? With the Fall Recipe Bundle, you get all of these gluten-free and dairy-free recipes, a shopping list, and a huge time savings. All for $17. Try them out and you will feel a boost of energy from all the vegetables, healthy ingredients, and nutrient density.

I received an advanced copy of the new 100 Days of Real Food on a Budget cookbook and I think you are going to love the easy Oatmeal Energy Bites recipe I’m sharing from the new book!

Energy bites are clearly the new snack darling in the grocery store. But they are so expensive! I always say I can make these…and they usually taste better too. (Our Lemon Cashew Energy Bites are still a favorite!) When I got a copy of the newest addition to the 100 Days of Real Food cookbook family, I was super excited to make the Oatmeal Cookie Energy Bites. With just five ingredients, it’s easy to make and less expensive than some other recipes I usually create.

BENEFITS OF THE 100 DAYS OF REAL FOOD ON A BUDGET COOKBOOK

For those of you in my Eat Well, Live Well Facebook group, you have seen me recommend Lisa Leake’s other cookbooks. (see below for a giveaway!) The recipes are easy to follow and created for busy families looking to eat with whole food ingredients. The newest cookbook adds in another element by crafting recipes on a budget. Honestly, I might try to write down all that we eat for a week and see how far off we are.

The budget is more realistic than other books as she details how much the cost is for each particular ingredient, not just “2 tablespoons of cream cheese at $0.75.” However, the pricing does not reflect the “Emily recommended” options like grass-fed beef, pastured-raised chicken and eggs, and nut milks and such. That being said, I think the recipes are a great way to approach meal planning as they are simple, yet flavored with fresh herbs and veggies.

You can also find in the book the following:

  • Seasonal meal plan examples
  • Cost comparison of key ingredients across 8 stores, including Trader Joe’s, Costco, Aldi’s, Walmart and Whole Foods.
  • Recipe chart by dietary need, including gluten-free, dairy-free, peanut-free/nut-free, and vegetarian.
  • Oatmeal energy bites is just one of many great snack recipes, and an awesome Packed Lunch chapter

KIDS CAN MAKE OATMEAL ENERGY BITES

oatmeal-energy-bites-kids

Ok, one of the simplest ways to get your kids to eat a wider variety of things is to include them in the kitchen. All that exposure to new ingredients adds up over time. Both of my boys were home this week so I’ve been tasked with entertaining them. After a day spent at Lego Land, it was time to relax at home. Cooking together serves two purposes, we create a healthy recipe to enjoy, but we also are doing something together. They ask lots of questions and usually end up talking about sports or asking Alexa to play Kids Bop.

They will also get messy in the kitchen. Take a deep breath and let them create. Those oatmeal energy bites were not perfectly shaped, and it’s okay. I’m banking on how many bites they took while making the balls that they like the flavor! Try not to ruin a  moment by stressing about the mess. Clean up can come later. (also, trays are super helpful when baking with kids in the kitchen. and keep wet towels handy too.)

HOW TO MAKE OATMEAL ENERGY BITES

Play around with this recipe and see what you like best. I’ll be making this again with sunflower butter to see if we can add this to our “school-safe” snack list! We also have some kids who prefer cranberries instead of raisins, so that will be another easy swap.

Quick tip~ using a melon scooper is super helpful for making energy bites. Keeps everyone’s hands clean and generally the bites will be even…although sometimes we still get what we call “Daddy size” bites!

oatmeal cookie energy bites kids peanut butter

OATMEAL COOKIE ENERGY BITES
Oatmeal cookie energy bites are an awesome after school snack. Simple to make with pantry ingredients. Swap out the peanut butter for sunbutter and make it nut free.
Author: Lisa Leake
Recipe type: Snack
Cuisine: American
Serves: 18 balls

INGREDIENTS
  • 1½ cups rolled oats
  • ⅔ cup peanut butter
  • ½ cup raisins
  • ¼ cup maple syrup
  • ½ teaspoon cinnamon

OATMEAL COOKIE ENERGY BITES

Oatmeal cookie energy bites are an awesome after school snack. Simple to make with pantry ingredients. Swap out the peanut butter for sunbutter and make it nut free.

Ingredients

  • cups rolled oats
  • cup peanut butter
  • ½ cup raisins
  • ¼ cup maple syrup
  • ½ teaspoon cinnamon

Instructions

  • Play around with this recipe and see what you like best. I’ll be making this again with sunflower butter to see if we can add this to our “school-safe” snack list! We also have some kids who prefer cranberries instead of raisins, so that will be another easy swap.
    Quick tip~ using a melon scooper is super helpful for making energy bites. Keeps everyone’s hands clean and generally the bites will be even…although sometimes we still get what we call “Daddy size” bites!
    oatmeal-energy-bites-homemade
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

100 DAYS OF REAL FOOD COOKBOOK GIVEAWAY!

I actually received an extra copy of the original 100 Days of Real Food cookbook and I already own it! Lucky you, I’m giving it away to a lucky reader AND I want you to have a copy of the new cookbook too! Both books are full of delicious, family-friendly recipes. I do make a fair amount of gluten-free swaps for flours, but otherwise the recipes are great for a wide audience. You can also pop over and order your new copy of the 100 Days of Real Food on a Budget if you already have the first cookbooks!

Updated Sept 2018 **Congrats Ann L. for winning the cookbooks!

Zucchini hummus may be one of the best ways to use up that vegetable that just keeps on giving in the garden. What’s even cooler about this recipe is that it’s a bean-free hummus! We still call it hummus as it has tahini, which is full of calcium and flavor. I’ll share with you all the different ways you can use this hummus in the summer months while zucchini is in season.

I don’t buy any zucchini during the summer and thankfully get my Dad’s extra ones. They have so many they end up juicing them and storing them for winter baked goods. We do the same and preserve some jars of shredded zucchini for our favorite chocolate zucchini muffins. Zucchini hummus is a great savory way to use this veggie, and kids like it too.

HEALTH BENEFITS OF ZUCCHINI HUMMUS

Zucchini is packed with beneficial nutrients including Vitamins C and A, potassiumfolate, and fiber. What’s even better is adding in tahini (from sesame seeds) which contains calcium that is very easy for our bodies to absorb. (yes, even better than dairy!) Ginger helps boost your digestion, and lemon juice increases that Vitamin C even more. Avocado is our heart-healthy fat that will keep your blood sugar in check.

Play around with the recipe to make it as zippy as you like, more garlic is better for the body if you can tolerate the kick! Garlic has anti-viral and anti-bacterial properties and does a body good. If this zucchini hummus is for the adults, add in a little extra garlic and ginger for extra spice!

zucchini hummus summer recipe

HOW TO MAKE ZUCCHINI HUMMUS

ZUCCHINI HUMMUS

Ingredients

  • 1 zucchini peeled and roughly chopped
  • ½ avocado
  • ¼ cup tahini
  • 1 lemon juiced
  • 2 tablespoons olive oil
  • ½ " fresh ginger grated
  • 1 small garlic clove
  • ½ teaspoon sea salt
  • pinch cayenne pepper

Instructions

  • Add all ingredients into a food processor. Blend until smooth, scraping down the sides.
  • Store in the refrigerator in a glass container for up to four days.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

HOW TO USE ZUCCHINI HUMMUS

The easiest way to serve zucchini hummus is as a dip, either with your favorite vegetables, gluten-free crackers or pretzels.

Get more creative and use it as a spread in a sandwich or wrap, using lots of fresh vegetables to boost the nourishment of your lunch.

Ready for more? You can smother some of your favorite summer vegetables with the hummus and roast them! Roasting with any kind of hummus is amazing, and trying to do this with zucchini hummus is another fun way to mix up your usual dinner favorites.

Lastly, add a little extra olive oil and give it a good shake. You’ve got a new salad dressing to spruce up a simple garden salad during the week.

When you try it, leave a note about how you use your zucchini hummus!

DON’T BE SURPRISED WHEN YOUR KIDS ASK FOR SECONDS OF THIS DELICIOUS BROCCOLI PESTO RECIPE!

Pesto is one of my favorite condiments, especially in the spring in summer when fresh basil is available. We just started our basil in the garden and I can’t wait till we can make this broccoli pesto recipe with homegrown herbs. Till then, I’ll be making this pesto on repeat with local broccoli from farmers markets and fresh basil wherever I can find it!

Broccoli pesto is surprising easy to sub in for most pesto recipes. What’s special about this one is that it’s nut-free, which works for so many allergy families. I can serve this and not worry if a visiting friend has a tree nut/peanut/sesame allergy. There is no lack of flavor, even without nuts. Pesto without nuts is also A LOT cheaper as pine nuts are crazy expensive lately.

I am using a grated romano cheese in this recipe. Although I generally eat dairy free, I find a little goat or sheep’s milk cheese is fine for my system. Did you know goat and sheep’s milk is easier to digest than cow’s milk?

BACK TO THE STAR OF THIS RECIPE: BROCCOLI. WHY IS IT SO GOOD FOR US IN BROCCOLI PESTO?

  • Super rich in Vitamin C and Vitamin K.
  • High in sulforaphane. This helps clear out excess hormones in our bodies, especially xenoestrogens that cause cancer.
  • Rich in fiber, which helps reduce cholesterol and helps digestion
  • Contains Omega 3’s…about the same as a flax oil capsule.
  • Contains kaempferol, which has the ability to lessen the impact of allergy-related substances (by lowering the immune system’s production of IgE-antibodies). By lessening the impact of allergy-related substances, the kaempferol in broccoli can help lower our risk of chronic inflammation.(source 1)

Okay, moving on to other important things. How to use pesto, besides on bread? This has been my challenge as bread and I are generally not friends lately. The rest of my family swears this broccoli pesto went well with some fresh bakery bread. Another family tested it out and shared the same sentiment…even from a broccoli hater!!

Broccoli Pesto in Food Processor

Here’s some other ways to pair pesto in your meal planning:

  • Add to scrambed eggs
  • Top grilled chicken
  • Add to a vegetable minestrone soup
  • Use as a condiment in a sandwich instead of mayo or mustard
  • Pair with rice crackers, or the Almond Flour crackers from Simple Mills (LOVE them!)
  • Top an heirloom tomato with pesto for a quick snack

Easy Broccoli Pesto

Broccoli pesto is a delicious dressing or dip any time of day. This recipe is also nut-free.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dip
Cuisine: American
Keyword: broccoli, pesto

Ingredients

  • 2 cups broccoli florets
  • 1-2 small garlic cloves depending on how spicy you want your pesto!
  • 1 cup lightly packed basil leaves
  • ½ cup grated Romano cheese
  • cup extra virgin olive oil
  • Squeeze of a ¼ lemon
  • Pinch of salt to taste

Instructions

  • Steam the broccoli first using a steamer basket for 6-7 minutes, or until soft but still bright green. Drain well.
  • In a large food processor, add the steamed broccoli, garlic, basil, cheese, and lemon juice. Process until well blended.
  • Pour the olive oil into the pesto in a slow stream until well mixed and desired texture reached.
  • Taste and add salt as needed.
  • Store in the refrigerator. Serve warm or chilled.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

INSTEAD OF MAKING MY KIDS A SMOOTHIE AFTER SCHOOL, I SURPRISED THEM WITH THIS EASY GREEN SMOOTHIE MUFFIN RECIPE!

Muffins are one of those snacks I try to prep at least once a week. I’ve been challenged to make them “school-friendly” which means no almond butter/almond flour/almond milk, which I use all the time. I was excited that this new recipe became a big hit with everyone in the house!

Green smoothies are a staple in our house. Once we got our Blendtec blender ages ago, it opened up my eyes to a new way of getting more vegetables into everyone’s day. Spinach and kale smoothies are a regular thing for all ages in the house. I’ll make some with more citrus for the kids, and heavier on the herbs and proteins for the adults. You can read more about my kid’s favorite green smoothies in this post.

Using your blender is one of the best baking tips I’ve learned in recent months. Dump everything in, blend away, and you’ve got a quick batter ready to go! There’s less clean up, which is always good in my book.

I’m also a huge fan of the silicone baking cups. From all the research I’ve done, I feel they are heat safe and okay for occasional use. Otherwise, you can use unbleached parchment paper cups. Often times, gluten free muffins like these tend to stick in the muffin tins. That’s why the silicone baking cups come in handy. Who wants to spend extra time doing dishes? Not me! Oh, and you can make super cute shapes like these star ones I keep on hand for keeping lunch box goodies organized.

Easy Green Smoothie Muffin Recipe

GREEN SMOOTHIE MUFFIN

I generally would use almond milk when any recipe calls for milk. However, I wanted to send these muffins to school and all of my kids’ classrooms are nut-free. I used our local milk for this recipe, however you can use any plant-based milk and see what you like. I’ll try these green smoothie muffins out some time with oat milk and let you know how it goes. Yes, oat milk is thing! Coconut milk would work great too!

One note about protein powders. These are a great option to bake with, but I like to keep things simple and use an unflavored collagen powder. If you don’t have any, you can shop my favorites from my Amazon shop here, or try a quality vanilla protein powder as a backup option. Protein powders often list 15 ingredients (or more!) so I recommend collagen so your body doesn’t have to work so hard to figure out what’s going on in there. I’ve tested these green smoothie muffins with both unflavored collagen from Vital Proteins, and the Vanilla Coconut Collagen powder from Primal Kitchens. Both are excellent choices.

Green Smoothie muffin recipe blender star

EASY GREEN SMOOTHIE MUFFIN RECIPE

An easy green smoothie muffin is a quick snack for on-the-go and great to pack for a school lunch. Adapted from That Clean Life.
Prep Time: 8 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Course: Breakfast

Ingredients

  • cups Baby Spinach
  • 2 Ripe Bananas
  • ½ cup Collagen Powder or Protein Powder
  • 2 Pitted Dates
  • ¾ cup Milk Plant/Nut/Seed
  • 2 Eggs
  • 2 cups Oats rolled
  • 1 Tbl Baking Powder
  • Optional mix-ins: ¼ cup mini chocolate chips chopped nuts, dried cherries

Instructions

  • Preheat oven to 350F.
  • Line a muffin tin with 12 silicone baking cups, or unbleached muffin tin liners.
  • In a blender, add the spinach, bananas, collage (or protein powder,) dates, and milk. Blend on high until smooth.
  • Add in the eggs, oats and baking powder. Blend again to create a batter.
  • Carefully stir in any optional mix-ins you like.
  • Fill muffin cups nearly to the top and bake for 22-28 minutes, depending on your oven. They are done when a toothpick comes out clean from the middle.
  • Cool and enjoy. Store in an airtight container in the fridge for up to 4 days, or freezer for two months.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!
Green Smoothie Muffin Recipe Snack Gluten Free

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Healthy Instant Pot Recipes- There’s no denying it, the Instant Pot pressure cooker trend is here to stay. I’ve pulled together my favorite healthy Instant Pot recipes for you to bookmark and make at home.

Here’s a funny secret, I’ve had a pressure cooker for years. Way before the Instant Pot became the “cool kid” in the kitchen. One of my earlier recipes on the blog is proof of how long we have been using ours. This is my Shrimp Risotto pressure cooker recipe…it cooks so fast and is a hands-off risotto. I made this when I had toddlers and they all loved it! I would note to use grass-fed butter nowadays, and try some nutritional yeast instead of the parmesan cheese. (Thank goodness my food pictures have improved right?!)

Instant Pot Sweet Potato pressure cooker

I now own not one, but two pressure cookers. I have no excuse for not meal prepping like a boss on the weekends. Well, except for that thing called life and kids getting in way. But seriously, the Instant Pot is so handy for prepping some easy things to keep ready in the fridge for the week ahead. Here’s a quick list of prep ideas:

TIPS FOR MAKING HEALTHY INSTANT POT MEALS

One of the best cooking tips I can give you about the Instant Pot is that size matters. Many recipes you read are tested for the 6 Quart pots. If you have an 8 Qt pot like I do, I often take a few minutes off the timing. It takes longer for the pot to get pressurized because of the additional space. This is still a part of the cooking time, and it can dry out meats if you are not careful. For recipes that are 5 minutes or less (like eggs) I don’t change the timing.

Most slow cooker recipes can be adapted to Instant Pot cooking. If you have a family favorite slow cooker recipe, look for a similar one online with Instant Pot timing and use that as a guideline. I’ll be doing this when I make corned beef and cabbage for St. Patrick’s Day.

MEAT MATTERS

The quality of meat matters in these recipes. Opt for grass-fed beef, pastured chickens, and wild salmon. A recipe is no longer healthy if you opt for conventional meat, which drives up inflammation in your body. Your goal is to nourish your body with the best possible sources of meat (if you are a carnivore,) as it’s long-term inflammation in the body that causes disease.  Let’s skip that part, okay?

MY FAVORITE HEALTHY INSTANT POT RECIPES

  1. Instant Pot 5 Ingredient Enchilada ChickenHealthy Instant Pot 5 Ingredient Enchilada Chicken Recicpe
  2. Paleo Chicken Tikka MasalaHealthy Instant Pot Paleo Chicken Tikka Masala Recipe
  3. Mexican Stuffed Sweet Potatoes (2 part recipe, I suggest making the potatoes ahead of time)Healthy Instant Pot Mexican stuffed sweet potatoes
  4. Chili Lime Salmon– make the salmon and keep plain for kids, or share the spicy sauce for the brave ones!Healthy Instant Pot Salmon Chili Lime Recipe
  5. Instant Pot Hamburger Soup– this is a very kid-friendly soup. I will often strain out the broth to serve to my youngest. Healthy Instant Pot Hamburger Soup
  6. Instant Pot (or slow cooker) Chicken Pot Pie– so comforting on a cold day. Healthy Instant Pot Chicken Pot Pie Recipe Gluten Free Dairy Free
  7. Healthy Instant Pot Lamb StewHealthy Instant Pot Lamb Stew
  8. Grain free Instant Pot Porridge– this is from the Paleo Cooking with your Instant Pot Cookbook. 

Healthy Instant Pot Grain Free Porridge Breakfast recipe

Do you have a healthy Instant Pot Recipe you love? Head over to our Facebook group and share it in the community.  Join all the other moms there trying to put healthy meals on the table, using all of my culinary nutrition guidance.

Registration is now open for my group coaching program, 21 Day Real Food Reset: three weeks of meal plans, grocery list, and recipes! This is your chance to relearn what  it means to eat healthy. The next group start date is Monday, Oct 1st. Register by Saturday, Sept 29th.

“Having tried various cleanses, Emily’s reset was amazing, it took away the bloating, the constant hunger and the cravings. The need for sweets was gone. I have done the reset twice and will certainly do it again. My kids liked most of the meals which was also great!”    -Real Food Reset student

They say it takes three weeks to make changes become a habit. I think it takes three weeks to see positive results that motivate you to stick with change. I’m happy to share with you a 21 Day Real Food Reset Program. This program is designed to help you make simple, nutritious food that will help stabilize your blood sugar, keep your energy up, and curb those cravings. Eating well should be simple and fun and that’s what we are going to do over the next three weeks.

I gained a lot of confidence around using different ingredients and the “why” behind choosing them over more main stream ingredients. -group member

Are you ready to give your body the chance to:

  • lose weight
  • eliminate bloating
  • improve your sleep
  • improve your sleep

The eczema I’ve had for years went away after doing your Reset program.

All of these changes were some of the improvements the last group of women found in my Reset coaching program.

21 day Real Food Reset Program Meal Plan Gluten Free Dairy Free Recipes

WHAT’S INCLUDED THE 21 DAY REAL FOOD RESET?

Here’s the important stuff, this is what you get with the 21 Day Real Food Reset:

  • Meal plans for 3 meals a day, plus snacks, for all 21 days
  • Coordinated, organized grocery lists
  • Step-by-step meal prep guides
  • Real food based menus that are both gluten-free and dairy free
  • A private Facebook accountability group
  • 30 days of Thrive Market, and 25% off your first order

21 Day Real Food Reset Program recipes

As a bonus, you’ll also get a handy Kitchen Prep Guide to help you organize your tasks each week. A little preparation is what makes eating well become part of your lifestyle, instead of a quick fix. I’ll give you some of my favorite kitchen hacks over in the Facebook group.

My favorite part of the FB group was the sense of community it created. -group member

FAT, FIBER, PROTEIN.

These are my guiding words when I teach at my workshops or with private clients. Pairing these macronutrients together help you achieve your goals. Here’s how I address this in the program:

  • Each meal or snack features this combo to help keep your blood sugar stable throughout the day. This is how we avoid the “hangry” stage.
  • The recipes are rich in fiber, which helps your digestion improve, builds immunity, and is important for lowering cholesterol.
  • Healthy fat is so important for you to feel full. Fat is important for our brain health and to keep the cravings away.

READY TO JOIN THE 21 DAY REAL FOOD RESET?

I hope you are ready to join in and try something new. This program is different as you won’t be doing it alone. You will have my support, and also the support from a community. Past participants said they thrived on the group aspect of this program.  The 3 weeks of meal plans, grocery lists, and private community support is $97. (the live sessions alone are a $350 value!)

Are you ready?

Yes?

Let’s do this.

 21 Day Real Food Reset Meal Plan

F.A.Q.’S ABOUT THE 21 DAY REAL FOOD RESET

  1. How many people will this feed?
    1. This is designed to feed a family for dinner, most of the family for breakfast, and generally mom and dad for lunches. There is flexibility in the meal plans and I’ll walk you through the way to customize it for your situation. I’ve done this with my family and I feed myself and my husband the breakfast, lunch, snacks, and dinner. The kids also get the dinner, but make their own choices for the balance of meals.
  2. Can I do this if I a vegetarian?
    1. Yes, there are simple swaps you can make for all the recipes that include even more fiber-rich options. Lentils, beans, and tempeh are all vegetarian protein sources used as alternatives. These are listed on individual recipe pages.
  3. Will there be a lot of expensive ingredients to buy?
    1. The goal here is to make this affordable for all of you. There may be some new ingredients to you, depending on how you have currently been cooking. If anything is unfamiliar, please feel free to ask questions about them in the Facebook group.
  4. How do I get my files?
    1. Once you make your purchase, you will be sent a confirmation email. Please confirm your email address and the meal plans and prep guide will be sent along soon after confirmation. Please check your junk mail if you do not receive it your confirmation email.
    2. Your meal plans will be sent to you as a PDF file. Print the black and white, or color, version and save it in a binder each week. Staying organized is half the battle!
  5. The private Facebook group sounds awesome, how do I get in?
    1. Once you get your Welcome email, you will find a link to access the Facebook group. Please request to join and I will approve the new members throughout the registration period.
  6. I’ve got another question. Can I email you?
    1. Yes, send it along to hello@emilyroachwellness.com

READY TO JOIN US FOR THE 21 DAY REAL FOOD RESET? CLICK HERE TO JOIN THE PROGRAM. WELCOME. 

 

As soon as the weather cools I’m ready to make soup, especially this sweet potato and apple soup. It’s the perfect lunch soup to share with friends, and even the kids liked it! It uses all my favorite fall flavors, apples, sweet potatoes, carrots, and autumnal spices. Below I’ll give you the recipe for the autumn spice blend I like to keep on hand for the fall season.

When I shop for sweet potatoes and any other root vegetables, I always choose organic. Root vegetables grown in soil absorb anything that is put on the soil. So although sweet potatoes are often on the Clean 15 list, I still opt for organic when I can find it. They often taste better too.

Apples are one of those fruits that I only buy organic, or eco-certified. This is a new term that is for farmers who closely follow organic practices, but are not certified.  Apples are susceptible to pests, and these farmers use integrated pest management practices that are safer than conventionally grown apples. Did you know most apples in the stores can have up to 30 different chemical pesticides on them? And they don’t wash off. They get into the skin and because it’s in the soil, it’s in the whole apple. No thank you. I talk a little more about how to best spend your dollars at the grocery store in this post. 

Sweet Potato and Apple Soup ingredients

This sweet potato and apple soup is both gluten free and dairy free, but is incredibly rich and creamy. I use some coconut milk at the end of the cooking process to add the creamy factor. Look for canned coconut milk that just says coconut milk. There is a new one out from Native Forest and I just ordered a case of them from Amazon.

My recipe calls for chicken broth. You can learn all about how to make chicken bone broth here and learn why it’s so good for you. If you want this to be a vegetarian meal, please substitute vegetable broth. Take a look at the post about broth to learn how to avoid buying broth filled with MSG.

SWEET POTATO AND APPLE SOUP

How to make sweet potato and apple soup

WARMING SWEET POTATO AND APPLE SOUP RECIPE (GLUTEN FREE, DAIRY FREE)

A warming, autumnal soup filled with fresh fall vegetables. It's dairy free and gluten free and full of phytonutrients to support your health.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Soup
Cuisine: American
Keyword: apple, dairy free, gluten free, soup, sweet potato
Author: Emily Roach

Ingredients

  • 2 large sweet potatoes cut into ½" cubes
  • 4 tablespoons avocado oil divided
  • ½ teaspoon sea salt
  • 4 shallots minced
  • 3 carrots diced
  • 2 cloves garlic minced
  • 6 cups chicken bone broth
  • 3 gala or fuji apples
  • 1 tablespoon autumn spice blend
  • 1 cup coconut milk beverage
  • salt to taste

Instructions

  • Preheat oven to 400F.
  • Cover a large baking sheet with parchment paper. Add potatoes to baking sheet, drizzle with 2 tablespoons avocado oil and sprinkle with salt. Mix with your hands to fully coat. Roast for 15-20 minutes or until potatoes are soft, but not mushy.
  • Meanwhile, in a large pot, heat the remaining oil over medium heat. Add the carrots and shallots. Cook for 5 minutes, stirring frequently, then add the garlic for one additional minute.
  • Stir in the chicken broth, add the sweet potatoes when ready, apples, and spice blend. Cover the pot and simmer on low for 15 minutes.
  • If you have an immersion blender, use it to puree the soup in the pot until desired texture is reached. Alternatively, you can transfer the soup to a blender and blend until smooth.
  • Return the soup to the pot and add the coconut milk. Stir to combine well.
  • Serve warm.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

AUTUMN SPICE BLEND

*keep this on hand in a small jar and add to soups, smoothies, and oatmeal all season long. It will last two weeks in the pantry, or up to 3 months in the freezer. 

  • 1/3 cup ground cinnamon
  • 2 tablespoons ground ginger
  • 1 tablespoon ground nutmeg
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground cloves

These warming spices help boost your circulation. Ginger also helps support your digestive system. If you are someone like me who ALWAYS feels cold from October till April, try adding this into more of our foods. I use a high quality cinnamon that is Ceylon cinnamon. Often times what’s in traditional grocery stores is cassia, which doesn’t have the same medicinal properties. I order a bulk bag of cinnamon and then keep a small jar on hand and store the rest in the freezer.

What’s your favorite fall soups? Here’s one additional health tip–consider having soup for breakfast. As the weather continues to cool and the mornings get dark, enjoying a warm soup first thing in the morning is a great way to start your day. With the sweet potato and apple soup you already have had a couple of servings of vegetables to start your day. Enjoy.

Trying to eat more fish can get boring, but have you tried to make your own salmon burgers yet? I used to purchase some ready made salmon burgers, but once I learned about the lack of quality of farmed salmon, I choose to only buy wild salmon. Making my own salmon burgers turned out a lot easier than I expected, and I think you can handle it too.

BENEFITS OF SALMON

  • Essential fatty acids in salmon help reduce inflammation, supports immune function, and is needed for proper thyroid functioning.
  • Salmon also provides the perfect ratio of Omega 3’s to Omega 6’s. The Omega 3’s include both EPA and DHA. These support better control of the body’s inflammatory response, improved metabolic cell function, improved transfer of information between the body’s cells, and improved brain function.
  • Sweet potatoes are high in Vitamin A, the carotenoids needed for a healthy immune system, plus has anti-inflammatory health benefits.

This is one of the unique recipes I add to my custom meal plans for clients. The women I work with who are dealing with specific autoimmune conditions need nutrient dense meals that help support immune function, balance blood sugar, and reduce inflammation. These salmon burgers do all of that, while remaining a delicious meal the whole family can enjoy.

SALMON BURGERS WITH SWEET POTATO BUNS AND CASHEW CUCUMBER SAUCE

Pair this with roasted broccoli to round out the meal.

Ingredients

  • 2 organic sweet potatoes scrubbed clean and sliced ¼” thick. (Look for ones with a wide circumference.)
  • Avocado oil
  • ¼ teaspoon sea salt
  • 2 ½ cups wild caught Alaskan salmon, skin removed and pulsed in the food processor (alternatively, 3 can wild caught canned salmon)
  • 2 tablespoons fresh dill chopped, or 1 teaspoon dried
  • ¼ cup minced red onion
  • 1 garlic clove minced
  • Grated zest of one lemon plus 2 tablespoons fresh lemon juice
  • 2 teaspoons dijon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 eggs whisked
  • 3 tablespoons almond flour

Instructions

  • Heat oven to 400°F and place baking sheet in oven to preheat.
  • On a second baking sheet, line with parchment and lay out sweet potato slices. Brush with two teaspoons avocado oil and sprinkle on ¼ teaspoon salt. Set aside.
  • Combine salmon and balance of ingredients through almond flour in a large bowl.
  • When oven is ready, remove hot pan and cover with parchment.
  • Form sliders using a ¼ cup of the mixture. Evenly space on the preheated pan.
  • Place both sliders and sweet potatoes in the oven. Cook for 10 minutes.
  • Rotate pans after ten minutes and flip sliders. Cook both trays for 10 minutes more. Remove from oven and let cool slightly before serving.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

salmon sliders are packed with nutrients to improve your health

Cashew Cucumber Sauce

Ingredients

  • 1 cup raw cashews  soaked for at least 2 hours and not more than 6 hours.
  • ¼ cup filtered water
  • 2 tablespoons lemon juice
  • 2 tablespoons red onion finely diced
  • 1 tablespoon fresh dill chopped, or 1 teaspoon dried
  • ½ medium organic english cucumber seeded and finely diced

Instructions

  • If you have extra sauce, you can add it to lettuce wraps as a sandwich. Prepare the sauce while the salmon and potatoes are in the oven.
  • Place chopped cucumbers in a clean dish towel or cloth napkin and squeeze out the extra moisture.
  • Add cashews, water, lemon juice, and red onion to a blender or food processor. Blend well to combine.
  • In a small bowl, combine cashew blend with dill and cucumber. Stir to combine.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!