Healthy September Recipes

This dish is pretty epic: plump shrimp and tender veggies combine with savory sauce and satisfying veggie noodles. Yes, please!

Courtesy of RealHealthyRecipes.com

Servings: 4

Here’s what you need

For the Coconut Amino Sauce

• ⅓ cup coconut aminos
• 2 teaspoons garlic, minced
• ½ teaspoon liquid stevia
• 1 Tablespoon chili paste (sambal oelek)
• 1 teaspoon fish sauce
• 1 Tablespoon ginger, minced
• 1 teaspoon toasted sesame oil

For the Noodles

• 1 butternut squash
• 1 sweet potato
• 1 teaspoon olive oil
• sea salt and black pepper

For the Shrimp and Veggies

• 1 teaspoon olive oil
• 12 oz large shrimp, peeled and deveined
• 2 cups (5oz) white cremini mushrooms, sliced
• 1 red bell pepper, seeded and diced
• 2 zucchini, diced
• 1 carrot, grated
• 2 Tablespoons fresh cilantro, minced

Instructions

For the Coconut Amino Sauce

1. In a medium sized bowl, combine the sauce ingredients together. Whisk until fully combined.

For the Noodles

1. Preheat the oven to 350 degrees F.
2. Peel the sweet potato and peel and seed the butternut squash and run both through a spiral slicer to create long, thin noodles. Toss with the olive oil and season with salt and pepper on a rimmed baking sheet. Bake for 5 minutes. Set aside.

For the Shrimp and Veggies

1. Place a large skillet over medium-high heat. Add 1 teaspoon of olive oil, 2 Tablespoons of the coconut amino sauce and the shrimp. Cook for 3-4 minutes, until fully cooked. Transfer the shrimp to a plate and set aside.
2. Add the mushroom, bell pepper, zucchini and carrot to the skillet. Cook until tender, stirring occasionally, about 5-7 minutes.
3. Add the shrimp, noodles and remaining coconut amino sauce back into the skillet and stir until fully combined.
4. Remove from heat, garnish with cilantro and serve immediately. Enjoy!

Nutritional Analysis

One serving equals: 193 calories, 4g fat, 20g carbohydrate, 6g sugar, 429mg sodium, 3g fiber, and 19g protein.

Servings: 6

Here’s what you need

• 1 head cauliflower
• 1 bunch curly kale
• 4 cloves garlic, smashed
• 3 Tablespoons coconut cream
• 1 Tablespoon coconut oil
• ¼ teaspoon sea salt
• black pepper to taste
• 2 Tablespoons chives, snipped

Instructions

1. Bring a large pot of salted water to boil.
2. Separate the cauliflower into florets and chop the stem. Stem the kale and chop the leaves.
3. Add the cauliflower and garlic to the boiling water for 8 minutes. Stir in the kale and continue to boil for 5 minutes. Drain thoroughly.
4. Place the drained cauliflower, kale and garlic in a food processor along with the remaining ingredients. Pulse until a creamy consistency is reached. Taste for salt and add more as needed. Enjoy

Nutritional Analysis

One serving equals: 76 calories, 5g fat, 8g carbohydrate, 3g sugar, 112mg sodium, 3g fiber, and 3g protein.

​This isn’t your mama’s pasta salad recipe! Welcome to a whole new pasta salad, one that has ditched the chewy pasta for crisp, fresh veggies, and contains all of the Italian flavors that you love.It’s a salad worth getting excited about! It’s hard to argue with fresh ingredients, and this salad is bursting with ‘em!

Courtesy of RealHealthyRecipes.com

Servings: 12

Here’s what you need

For the Italian Vinaigrette

• ⅓ cup white wine vinegar
• 2 Tablespoons olive oil
• 1 Tablespoon fresh oregano, chopped
• 2 teaspoons garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ⅛ teaspoon liquid stevia

For the Salad

• 4 zucchini, peeled and cut into thin, 1-inch pieces
• 2 English cucumbers, seeded and chopped
• 2 cups cherry tomatoes, quartered
• 1 cup green olives, quartered
• ⅓ cup red onion, finely minced

Instructions

1. Whisk together all of the vinaigrette ingredients in a small bowl.
2. Combine all of the salad ingredients in a large salad bowl. Toss with the vinaigrette and chill before serving. Keeps in the fridge for several days. Enjoy!

Nutritional Analysis

One serving equals: 81 calories, 4g fat, 9g carbohydrate, 3g sugar, 504mg sodium, 3g fiber, and 2g protein

Hearty Spiced Turkey Soup

Calling all turkey lovers! Now here’s a turkey soup that’s worth getting excited about. Not only do we jazz it up with a bunch of spices, the addition of baked sweet potato takes the comfort and heartiness of this soup to a new level.

The flavors of this dish are so tasty that it’s worth adding this in to your regular dinner rotation using whatever leftover roasted meat you may have on hand. Enjoy!

Courtesy of RealHealthyRecipes.com

Servings: 12

Here’s what you need

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 2 teaspoons Garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground chili
• 1 teaspoon sweet paprika
• 1 teaspoon Dried Oregano
• 6 cups chicken stock
• 2 tablespoons tomato paste
• 2 baked sweet potatoes, roughly chopped (skins on)
• 2-3 cups roasted turkey, roughly chopped (or any roasted meat)
• sea salt and black pepper

Instructions

1. In a large soup pot, place the olive oil over medium heat. Add the onion, celery, carrots, and bell peppers. Cook, stirring often, for 10 minutes, until tender.
2. Add in the cumin, chili powder, paprika and oregano. Cook for 4 minutes. Add in the chicken stock and tomato paste. Bring to a simmer.
3. Add the sweet potato and turkey, and cook for an additional 10 minutes. Season with sea salt and black pepper. Serve warm. Enjoy!

Nutritional Analysis

One serving equals: 109 calories, 3g fat, 10g carbohydrate, 2g sugar, 413mg sodium, 2g fiber, and 8g protein.