Fit Fall Food Favorites

Welp! Fall is here and if your anything like us, it’s time for comfort food, but without increasing your waistline. There were so many favorite fall recipes, that we had to ask for some help to decide our top 2 fall recipes.

So we asked our Founder, Amanda Barton, “What is your favorite healthy fall recipes?”

This Was Her Response

“I am definitely one of those cooks that just make things up as I go, so I often forget to write down my recipes.  This favorite is one fresh on mind, as I made it last week!  This non-dairy Chicken broccoli cheese soup is one you just cant forget, its easy and amazing.  You might be thinking, “non dairy? EW”, but actually its unforgettable and you would never know its dairy free. ”

Amanda’s Chicken Broccoli Cheese-less Soup:

Cooking Method:

Crockpot

Grill or I use my T-Fal electric grill (for chicken)

Ingredients:

1 Frozen Bag of Bonafide Organic Chicken bone broth

2 bags Organic Frozen Broccoli

1 bag Follow your Heart shredded vegan cheddar cheese

1 bag Follow your Heart shredded vegan mozzarella cheese

1/2 container Follow your Heart  vegan parmesan cheese

1 cup unsweetened almond or coconut milk

2 lbs Grilled chicken breast (I like to cook ahead, and throw in just before serving, or make the soup, then grill chicken to throw in at the end)

1 tablespoon of each: Garlic, Black Pepper, & Himilayan Pink Sea Salt

Preparation:

Unthaw your bone broth in the fridge the day before

Add broth and broccoli to crock pot, Let broccoli unthaw and warm with the bone broth in the crockpot, approx. 1 hour on high

Once warm, add your almond or coconut milk,  your “cheeses” , and your spices

Let this cook on high for 4 hour or on low for 6-8.

Take prepared grilled chicken, cut in cubes, add to soup about 20 minutes before serving.

Macros/serving (Makes 10 Servings):

Calories: 246

Protein: 28g

Fat:16g

Carbs: 14

 

Next we something everyone in your family should love

This is a creation, that Amanda made last fall, and we had to share. This time she actually wrote it down for us, and we were so happy to find it. She commented “this is a no brainer, if you love hearty soups, and you want something everyone should like, go for this chili. It’s also time saving, healthy and delicious. I love to take this to football viewing parties, potlucks and freeze the leftovers, if there is any!

Southwest Chicken Chili

Cooking Method:

Crockpot

Grill or I use my T-Fal electric grill (for chicken)

Ingredients:

1 can Organic tomato sauce

1 can Organic diced tomatoes

1 can Organic black beans (drained

1 can Organic Kidney beans (drained)

1 package Organic frozen yellow corn

1 cup tomatillo salsa

1 Medium onion finely Chopped

1/4 package Follow your Heart  vegan pepper jack  cheese – to sprinkle on top

2 lbs Grilled chicken breast (I like to cook ahead, and throw in just before serving, or make the soup, then grill chicken to throw in at the end)

1 tablespoon of each: Garlic, Black Pepper, & Himilayan Pink Sea Salt,

2 tbsp dry Mexican seasoning or taco seasoning

Preparation:

Turn crockpot on to desired time to cook. (if your making the morning and won’t be home for 8 hour, put it on low)

Toss in all sauces, beans, veggies and spices, stir to combine

leave until desired cook time 4-8hours

Throw in cooked grilled chicken 20 mins before serving.

Sprinkle on the “cheese” once your ready to eat

*optional* add dollop of sour cream, or plain greek yogurt to the top

Macros/serving (Makes 10 Servings):

calories 262

Protein: 30g

Fat:6g

Carbs: 22