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This week's Fall Recipes

Meal 1

Anything-You-Have Coconut Curry Soup

Coconut Curry Soup – this easy recipe can be made with almost ANY vegetables you have on hand! Silky-smooth and full of flavor. Vegetarian and vegan!


  • 1 tablespoon oil

  • 1 onion, chopped

  • 3 cloves garlic, smashed

  • 1 knob of ginger, peeled and grated

  • 1-2 tablespoons red curry paste

  • 1-2 tablespoons turmeric

  • 1 teaspoon salt

  • 2 tablespoons sugar

  • 12 baby yukon potatoes

  • 2 14-ounce cans coconut milk

  • 3 cups vegetable broth

  • 24 ounces extra firm tofu

  • anything you have for fresh veggie toppings! see notes


  1. PREP: Start smushing the tofu in that nifty TOFU PRESS. It’s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)

  2. SIMMER SOUP: Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don’t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

  3. BLEND SOUP: Allow to cool slightly (I can never wait very long…) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.

  4. FRY TOFU: Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup – it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy.

TOP AND SERVE: Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.


Toppings: green onions, cilantro, basil, red or green cabbage, asparagus, baby kale, carrots, zucchini shreds, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts… ANYTHING YOU HAVE.

(There is a short list of things that don’t sound like they would be awesome in this recipe, like tomatoes… and… I can’t think of any more, so that might be all. Use your best curry judgement.)

Regular or light coconut milk will work! Nutrition info is for light coconut milk. But regular is so, so good.

In place of potatoes, you could also use sweet potatoes, carrots, or eggplant.

I’ve also done this with green curry paste and it’s still great.

Serves 8

Calories Per Serving: 429



Total Fat 17.1g


Cholesterol 0mg


Sodium 567.2mg


Total Carbohydrate 56.5g

Sugars 8.6g


Protein 15.3g


Vitamin A 20.5µg


Vitamin C 52.9mg

Cucumber Bites - easy after school snack

Prep Time

15 mins

Total Time

15 mins

Servings: 30

Calories: 54 kcal


  • 8 oz Sour Cream

  • 1/2 packet Ranch Dressing Mix

  • 6 Cucumbers

  • 30 Carrot Sticks

  • 30 Celery Sticks


  1. Mix together sour cream and ranch dip and set aside.

  2. Wash cucumbers and, using a peeler, make stripes on cucumbers.

  3. Cut cucumbers into 1 1/2" slices.

  4. Use a melon baller to scoop out center of each to make a cup.

  5. Fill with dip and insert a carrot and a celery stick.

Recipe Notes

This is an afternoon snack for your kiddos that is both fun and healthy!

Nutrition Facts

Cucumber Bites - easy after school snack

Amount Per Serving

Calories 54

Calories from Fat 9

% Daily Value*

Total Fat 1g


Cholesterol 3mg


Sodium 116mg


Potassium 391mg


Total Carbohydrates 8g


Dietary Fiber 2g


Sugars 4g

Protein 1g


Vitamin A


Vitamin C






* Percent Daily Values are based on a 2000 calorie diet.




  • 1/3 cup dry powdered buttermilk (*see note below)

  • 2 tablespoons dried parsley

  • 1 1/2 teaspoons dried dill weed

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons dried onion flakes

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried chives

  • 1 teaspoon salt


Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in a sealed container (here is the jar I used) in the refrigerator for up to 3 months.

*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix


Serves: 4

Raw, Paleo, Grain-Free, Gluten-Free, Dairy-Free, Vegan

Recipe type: Entree


  • 2 large fresh beets scrubbed and peeled

  • 1/2 medium red onion thinly sliced

  • 2 heads fresh kale very finely chopped

  • 2 large carrots

  • 4 Tbsp. walnut halves chopped

  • 1 1/2 Tbsp. fresh tarragon finely chopped

  • 2 1/2 Tbsp. balsamic vinegar

  • 1 1/2 Tbsp. fresh lemon juice

  • 2 Tbsp. olive oil

  • sea salt and pepper to taste

  • 1/4 tsp. fresh lemon zest


  1. Place beets on a flat surface, suing a sharp knife, cut into matchsticks.

  2. In a large bowl, combine beets, onion, kale, carrots, walnuts and tarragon.

  3. In a small bowl, whisk vinegar, lemon juice, oil, sea salt, pepper and lemon zest; pour over kale salad and toss to combine.

  4. Serve.

Nutrition Facts

Confetti Chopped Kale, Walnut and Beet Salad {Gluten-Free, Dairy-Free, Vegan}

Amount Per Serving

Calories 255

  • Percent Daily Values are based on a 2000 calorie diet

Double Chocolate Paleo Beet Banana Bread


  • 2 tablespoons flax meal

  • 3 ripe bananas

  • 1 medium cooked beet (or one more ripe banana)

  • 1 teaspoon vanilla extract

  • 3/4 cup almond flour

  • 1/3 cup coconut flour

  • 1/3 cup cocoa powder

  • 1/2 tablespoon beet powder (optional)

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3 ounces dark chocolate, chopped


Preheat oven to 350 F. Spray an 8x8 pan with nonstick cooking spray of choice.

In a small bowl, combine 2 tablespoons flax meal with 5 tablespoons water. Allow to sit for 5 minutes.

In a blender, combine bananas, soaked flax seed, beet, and vanilla. Blend until smooth.

In a medium bowl, whisk together almond flour, coconut flour, cocoa powder, beet powder (if using), baking powder, baking soda, and salt. Add liquid ingredients to dry and mix until just combined. Add chopped dark chocolate, reserving a few chunks for the top and fold until combined.

Spread batter evenly into prepared pan and sprinkle remaining chocolate chunks on top. Bake for 18-23 minutes or until toothpick comes out clean. Once done baking, transfer pan to a wire rack to cool for 20 minutes before cutting into bars

Meal 2


YIELD: 4 servings PREP TIME: 10 minutes COOK TIME: 25 minutes TOTAL TIME: 35 minutes


  • 1 medium sweet potato, peeled and chopped

  • 1 teaspoon extra virgin olive oil

  • 1/4 cup uncooked quinoa

  • 3 ounces organicgirl SUPERGREENS!

  • 1 cup cooked beets, chopped

  • 1 medium apple, peeled, cored and chopped

  • 1/4 cup dried cranberries

  • 1/4 cup crumbled goat cheese

  • 2 tablespoons cinnamon spice pepitas


  1. 3 tablespoons extra virgin olive oil

  2. 2 tablespoons balsamic vinegar

  3. 2 teaspoons honey

  4. 1 teaspoon dijon mustard

  5. salt and pepper


  • Preheat oven to 425°F. Line a baking sheet with foil. Arrange sweet potato on baking sheet. Drizzle with olive oil and toss to coat. Bake for 25 minutes, or until tender.

  • While the sweet potato is baking, cook quinoa according to package instructions.

  • To make the dressing, whisk together the olive oil, balsamic vinegar, honey and dijon mustard. Season with salt and pepper, to taste.

  • In a large bowl, toss together cooked sweet potato, cooked quinoa, greens, beets, apple, cranberries, pepitas, and goat cheese. Drizzle with dressing and toss to coat. Enjoy!

Roasted Beets, Carrots, and Sweet Potatoes

These roasted veggies can dress up a salad, making it beautiful and nutritious, but they are also perfect when served warm alongside fish or your favorite protein.

Category Paleo, Side Dish, Vegetarian

Compliance Level Kickstart, Lifestyle, Performance

Prep Time 15 minutes

Cook Time 30 minutes


  • 1 large sweet potato skins on, cubed 1/2 inch x 1/2 inch

  • 2 medium-sized beets peeled and cubed 1/4 inch x 1/4 inch

  • 2 medium-sized carrots peeled and sliced 1/2 inch thick

  • 1/2 tsp ground coriander

  • 1 tsp dried thyme

  • 1/2 tsp ground sage

  • 1/2 tsp ground black pepper

  • 1 tsp kosher or sea salt

  • 2 tbsp extra virgin olive oil


  • Preheat the oven to 375 degrees Fahrenheit.

  • Spread the vegetables out along a baking sheet. 

  • Season with spices and olive oil. Toss with your hands until all the veggies are coated.

  • Spread the veggies back out on the baking sheet. 

  • Bake for 30 minutes, or until your desired tenderness.

  • Serve hot, or cool in the fridge and add to your next salad.

Winter Kale Vegetable Soup

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

This soup is loaded with vegetables like kale, carrots and celery and packed with super savory herbs like rosemary, thyme and garlic. Perfect for the cold winter days.

Course: Soup

Cuisine: American

Servings: -8

Author: Isabel Eats


  • 1 cups large or extra large onion chopped (about 2 )

  • 1 lb carrots chopped

  • 5 stalks celery chopped

  • 5 cups kale chopped

  • 2 tbsp butter or coconut oil

  • 2 tbsp garlic minced

  • 9 cups stock vegetable or chicken

  • 1 tsp thyme dried

  • 3 leaves bay

  • 1/4 tsp rosemary dried

  • 1 tbsp coarse sea salt

  • 1 tsp black pepper ground


  • Heat butter on medium heat in large pot.