Butternut Squash / Coconut soup
1 Medium Butternut Squash
1 Can Coconut Milk
1 tablespoon coconut oil
Cut squash in half, deseed and place insides down in pyrex casserole dish and bake till soft.
Blend squash (flesh only) with Coconut milk and oil.
Transfer into crockpot and add 3 cups water.
Season to taste - add additional veggies per your liking.
1 chopped sweet potato
2 chopped purple potatoes
1/2 red onion, sliced
1 sliced carrot
3 Rainbow Swiss Chard leaves, shredded
(I cooked this on High until the sweet potatoes were soft)
Recipes are for using a 16oz Ninja bullet blender.
banana peanut butter
1 ripe banana
1 cup frozen fruit
2 tsp. peanut butter (or nut butter of your choice)
Milk (almond, coconut, hemp)
- protein powders
Add ingredients to the bullet, leaving the liquid for last. Blend until viscosity of your liking.
lemon ginger kale
washed raw kale leaves - 2 or 3
2 tbsp fresh ground ginger
Add ingredients to bullet and blend thoroughly. Kale will separate slightly, simply stir while drinking.