Author Archives: brownellbootcamp

Roasted Butternut Squash and Apple Soup

Ingredients 1 medium butternut squash peeled, cut into 3/4″ chunks 1 apple peeled, cut into 3/4″ chunks 1 stalk celery chopped 1 onion chopped 3 tablespoons extra virgin olive oil sea salt to taste black pepper to taste 4 cups low sodium vegetable broth Maple Syrup Coconut Cream 1/2 cup coconut cream 2 teaspoons maple syrup a few dashes cinnamon Instructions Preheat oven to 400 degrees. Place butternut squash, apple, celery and onion in large bowl.Continue reading “Roasted Butternut Squash and Apple Soup”

Summer Berry & Spinach Salad with Candied Walnuts

INGREDIENTS 10 oz spinach 1 cup fresh blueberries 1 cup fresh strawberries quartered 1/2 cup crumbled feta or goat cheese 1/3 cup raw walnuts 1-2 teaspoons maple syrup 1/4 teaspoon cinnamon generous shake of sea salt Dijon Dressing: 1/4 cup olive oil, 2 Tablespoons balsamic vinegar, 1 Tablespoon dijon mustard, 2 teaspoons maple syrup, seaContinue reading “Summer Berry & Spinach Salad with Candied Walnuts”

Mongolian Beef and Broccoli

INGREDIENTS▢⅔ cup soy sauce – (I used liquid aminos) ▢½ cup water ▢ 2 tablespoons cup honey ▢2 teaspoons minced garlic ▢1 teaspoon sriracha ▢2 tablespoons rice vinegar ▢3 tablespoons cold water + 2 teaspoons corn starch ▢2 cups broccoli florets ▢2 tablespoons oil – I used coconut oil ▢1 ½ pounds stir fry beefContinue reading “Mongolian Beef and Broccoli”

Spicy Watermelon and Jicama Salad

INGREDIENTS: Medium seedless watermelon 1 medium jicama 1 serrano chili pepper (or jalapeño) 1/2 cup cilantro, diced 1 lime, freshly squeezed Tajin to taste INSTRUCTIONS: 1. Remove the water melon rind and cut into thin sticks (about rind 2 ½ x ½-inch if you want to be precise). Place in a large bowl. Do theContinue reading “Spicy Watermelon and Jicama Salad”

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