Try out these Eat Right. Live Well recipes!


                          Butternut Squash Buddha Bowl
                                            (posted 10/26)




For the Butternut Squash:
- 6 cups cubed butternut squash (1/2 large butternut squash)
- 1 1/2 tablespoons avocado oil
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- Salt, to taste
- Pepper, to taste


For the Chickpeas:
- 1 (15-ounce can) garbanzo beans, drained, rinsed, and dried
- 1/2 tablespoon avocado oil
- 1/2 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt, to taste 


For the Brown Rice:
- 1 cup sprouted brown rice, uncooked
- 2 cups water


For the Bowls:
- 4 cups arugula
- 1 cup microgreens
- 2 large avocados, sliced
- 1/4 cup harissa sauce


For the Butternut Squash:
1. First, preheat the oven to 400 degrees. Spread cubed butternut squash oit on a baking sheet. Toss with all ingredients and place the squah on the top rack of your oven. Roast at 400 degress for 15 minutes. Remove and toss. Then, place back on the top rack of your oven along with the chickpeas on your bottom rack. Roast for 15 minutes. 
For the Chickpeas:
1. Spead chickpeas out on a baking sheet. Toss with all ingredients and place on the bottom rack in the oven (below the squash). Roast for 15 minutes.
For Brown Rice:
1. Place Rice and water in a medium size pot and bring to a boil. Turn heat to low, cover, and let simmer for 20-30 minutes or until all water is absorbed.
For the Bowls:
1. Seperate brown rice, roasted squash, chickpeas, arugula, avocado, and microgreens out into 4 equal servings. Add your harissa sauce and enjoy!


                                        Turmeric Rice
                                            (posted 10/2)


- 1 1/2 cups organic rice
- 2 garlic cloves, minced
- 1 small yellow onion, finely diced
- 1 tsp. turmeric powder
- 1 tbsp. coconut oil or ghee
- 2 cups vegetable or mushroom broth
- Deep cooking pan or pot


1. Heat the oil/ghee and once it's warm add the onion and saute until transparent, next add garlic and saute for another 4 minutes. Stire in the rice to the mixture, then stire in the Turmeric. Pour the vegetable broth into the deep pan or pot.
2. Cover and over medium high heat, bring the rice to a boil. Once the rice has boiled turn the heat to low heat. Leaving the pot partially covered, allow a small crack for a little of the heat to escape. Continue cooking until rice is soft and cooked through and all of the broth has been absorbed. This should take about 15-20 minutes.
3. You should check on the rice to make sure that it is softening and if all of the broth has been absorbed but if the rice is still raw you can add a little more broth at a time and continue to cook until softened.



                        Crockpot White Bean Chicken Chili
                                               (posted 9/27)


- 1 medium onion
- 3 medium tomatillos, raw
- 3 clove garlic
- 1 tablespoon olive oil
- 2 1/2teaspoon cumin, ground
- 30 oz beans, white
- 4 ounce diced green chilies, canned
- 2 1/2cup chicken broth, low-sodium
- 1 lb chicken breast (or go meatless)
- 1/4cup cilantro
- 1 teaspoon oregano, dried
- 1/4teaspoon chili powder
- 1/2teaspoon salt
- 2 medium bay leaf
Serve With:
- 4 ounce tortilla chips (choose healthy brands made of whole grain)
- 6 tablespoon Greek yogurt (sour cream alternative)
- 2 stalk green onion
- 2 medium pear
Put it together:
1. Chop onion and tomatillos; mince garlic. Set aside separately.
2. Heat oil in a large skillet over medium. Add onions and cook for 5 minutes, or until translucent.
3. Stir in tomatillos, garlic, and cumin. Cook for 2 minutes, then transfer to a large crockpot.
4. Drain and rinse beans; add to crockpot along with green chilies, broth, chicken, cilantro, oregano, chili powder, salt, and bay leaves.
5. Place lid on crockpot and cook on high for 4 hours, or on low for 8 hours.
6. Discard bay leaves. Remove chicken; shred with 2 forks and return to crockpot.
7. Serve chili topped with crumbled tortilla chips, yogurt, and chopped green onions, with pear slices on the side.


                       Crispy Turmeric Cauliflower
                                       (posted 9/18) 


- 1 cauliflower head, cut into florets
- 5 tablespoons unsalted butter
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
1. Bring a large pot of water to a boil and add the cauliflower.
2. Cook them for about 5 minutes, remove, place on a paper towel until they are dry, then place in a large bowl.
3. In a large skillet, melt the butter over medium-high heat.
4. Sprinkle the cauliflower florets with turmeric, paprika, cumin, salt and pepper. Toss to make sure they are well coated. 
5. Add the cauliflower to the skillet and fry them until for about 4-5 minutes. Remove them from skillet and serve immediately.



3 Ingredient No Bake Paleo Vegan Peanut Butter Cookies
                                         (posted 9/12)
- 3/4 cup coconut flour
- 2 cups smooth peanut butter can use any nut or seed butter
- 1/2 cup sticky sweetener of choise (monk fruit and maple syrup are good choices)
1. Line a large plate or tray with parchment paper and set aside
2. On stovetop, add your peanut butter and sticky sweetener and melt until combined. Add your coconut flour and mix until a thick batter remains.
3. Using your hands, form small balls and place on the lined plate or tray. Press each ball into a flat cookie shape, using a fork to cross either side. Refrigerate until firm and fudgy.
- These should be kept refrigerated, but are also freezer friendly.
- If your batter is too thin, continue adding coconut flour until desired thickness is achieved.
- For an ultra-gooey abd fudgy peanut butter no bake cookie, enjoy at room temperature.


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