Recipes for Busy Season- Easy Make Ahead Meals

At this time of year I like to focus on easy to prepare meals that can be made in advance, and possibly frozen and enjoyed on days that life is a 10/10 (harvest, school sports, late meetings etc)

Enjoy!

Homemade Grain-Free Granola

Ingredients:

• ½ cup pecans, chopped
• ½ cup walnuts, chopped
• ¼ cup pumpkin seeds
• ¼ cup Hemp hearts
• 2 tbsp flax seeds
• 2 tsp cinnamon
• 1 tsp cardamom
• ¼ tsp sea salt
• 1 scoop Paleo Protein powder
• ½ tsp ginger
• 2 tsp vanilla
• 1 tbsp coconut oil 

Instructions:

1. Set your oven to preheat at 350°F.
2. In a medium bowl, thoroughly combine all ingredients until well mixed.
3. Distribute the mixture evenly across a baking sheet prepared with parchment paper. 
4. Bake for about 5 to 7 minutes, or until the granola smells fragrant.
5. Wait for the batch to cool entirely before transferring it to a jar or airtight container for storage. Enjoy!

 

Butternut Squash and Turkey Chili

Ingredients:

• ½ tbsp olive oil
• 1 medium onion, diced
• 4 large garlic cloves, minced
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp chili powder
• ¼ tsp cayenne pepper
• ¼ tsp cinnamon
• 1 tsp sea salt
• ½ tsp ground black pepper
• 1 lb ground turkey
• 1 medium butternut squash, peeled, seeded and chopped
• 4 cups low sodium vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) light coconut milk
• ½ cup dried red lentils, rinsed
• 3 tbsp tomato paste
• 2–3 tsp apple cider vinegar
• 1–2 cups chopped kale or spinach
• Fresh cilantro and green onions, for garnish
• Cooked brown rice or quinoa (optional)

Instructions:

Pressure Cooker Method:

1. Select the sauté function on your pressure cooker and add the oil.
2. Sauté the diced onion and minced garlic for roughly 3 to 5 minutes.
3. Add the ground turkey, breaking it apart with a spoon, and cook until browned.
4. Stir in all the spices and cook for one more minute.
5. Add the squash, broth, tomatoes, coconut milk, lentils, tomato paste, and vinegar.
6. Secure and lock the lid, ensuring the release valve is set to the closed position.
7. Cancel sauté mode and select the soup/stew setting for 15 to 20 minutes.
8. Once finished, perform a careful pressure release. Stir in the greens and let them wilt for a few minutes.
9. Serve in bowls topped with cilantro and onions, perhaps over a bed of brown rice.

Stove Top Method:

1. Warm the oil in a large pot over medium heat, then sauté the onion and garlic.
2. Brown the turkey thoroughly, using a wooden spoon to break up any large pieces.
3. Incorporate the spices and let them toast for a minute.
4. Pour in the broth, tomatoes, coconut milk, lentils, tomato paste, vinegar, and squash.
5. Bring to a boil, then simmer uncovered for 30 to 35 minutes until the squash is tender.
6. Stir in the kale or spinach and allow it to wilt before turning off the heat.
7. Garnish each portion with fresh cilantro and green onions and enjoy!

 

Turnip and Carrot Slow Cooker Beef Stew

Ingredients:

• 1 medium onion, finely chopped
• 2 cups carrots, cut into bite-sized pieces
• 2 turnips, cut into bite-sized pieces
• 2 celery ribs, chopped
• ½ cup tomato paste
• 4 cups beef broth
• 1 tsp dried thyme 
• 1 tbsp dried parsley 
• 1 tsp oregano
• 2 lbs beef stew meat, cut into bite-sized pieces
• Sea salt and ground black pepper to taste
• 2 tbsp olive oil 
• 2–3 cloves of garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions:

• Combine your onions, carrots, celery, and turnips in a slow cooker, followed by the tomato paste, broth, and dried herbs.
• In a separate bowl, toss the stew meat with a generous amount of salt and pepper until every piece is well-coated.
• Heat your olive oil in a skillet over medium heat.
• Quickly sauté the minced garlic for roughly 30 seconds until its fragrance is released.
• Add your seasoned meat to the skillet; let it sit for a few minutes to develop a nice brown crust on the bottom before turning.
• Continue stirring and cooking until all sides of the beef are browned.
• Transfer the browned beef into the slow cooker and stir to integrate with the vegetable mixture.
• Cover and cook on the high setting for five hours. Before serving, taste to adjust seasoning and garnish with a sprinkle of fresh parsley.

Triple Almond Energy Balls

Ingredients:

• 1 cup (155 g) raw almonds
• 1/2 cup (75 g) raw cashews
• 1/2 cup (115 g) tightly packed pitted Medjool dates*
• 2 tablespoons (30 mL) roasted almond butter or raw cashew butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fine sea salt, or to taste
• 1/4 teaspoon almond extract, or to taste
• 5 teaspoons (25 mL) water, or as needed**
• Shredded coconut, hemp hearts, ground shelled pistachios, or cocoa powder, for rolling

Directions:

• Add the almonds and cashews to a food processor and process into a coarse crumb. 
• Be sure not to overprocess the nuts into butter.
• To the nut mixture, add the pitted dates. Process again until the dates are finely chopped.
• Next, add the roasted almond butter (or raw cashew butter, if using), cinnamon, salt, almond extract, and water (starting with a couple teaspoons) to the processor bowl and process again until the mixture comes together into a dough. You should be able to easily roll the dough into balls without them feeling dry or crumbly. If the dough is too dry, add more water one teaspoon at a time and continue processing until the mixture moistens to desired consistency.
•  Roll the dough into 11 to 12 golf ball-sized balls. If using, roll each ball in your garnish of choice: shredded coconut, hemp hearts, ground shelled pistachios (or other nuts), or cocoa powder. (If the garnishes aren't sticking, you can lightly wet the balls with water before rolling.)
•  Chill the balls in the freezer for about an hour to firm up, or feel free to eat them at room temperature if you can’t wait that long! Leftover balls will keep in an airtight container in the freezer for a few weeks. You can also store them in the fridge in an airtight container for several days if you prefer.