Before we get to dinner, I hope those of you who followed the Clean Eating Challenge last week gained something, tried a new recipe, felt amazing and healthy!
Here is a post, shared on my Facebook page, from a dear friend and challenger…
“My week of Lindsey’s 5 day #fitenvync challenge has come to an end. Honestly, it taught me a lot about myself and gave me a good boost of “I can do it”. I love the creative recipes, and liked the simplicity of the meal prep. Thanks for the awesome week Lindsey and FitEnvy!!”
Thanks for sharing 🙂
Here is another great recipe to try!
This seems like a long list of ingredients, but this is an easy one to make. Once you get all of the ingredients blended together, throw it all in the crock pot to let the flavors marry & enjoy as an appetizer or for dinner with a delicious salad!
1 medium butternut squash, peeled and cubed
4 cups unsweetened almond milk
3 cups water
1 large green apple, diced
1/2 cup carrots. chopped
1/4 cup sweet onion
3 garlic cloves, minced
1 medium orange, juiced
2 tbsps orange zest
2 dates, pitted & chopped
2 tbsps coconut oil
2 tsps cinnamon
1 tsp nutmeg
1/4 tsp cayanne pepper
salt & pepper to taste
Toss squash with seasonings and roast at 400 for 25 minutes. Set aside and let cool.
In the meantime, in a cast iron skillet, heat apple, orange zest, carrot, dates, onion and garlic in coconut oil until soft (7-8 minutes).
Combine milk, water and orange juice.
Add all ingredients in portions into a Vitamix, blender, OR food processor to blend. Place soup in a crock pot to heat and blend flavors for 1-2 hours.