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Servings: 4-6

Calories per serving: 154

Ingredients

• 4 tbsp olive oil
• 2 small onions, cut into 1 1/4-inch dice
• 4 garlic cloves, sliced
• 1 jalapeño, minced
• 1 large red bell pepper, cut into 1 1/4-inch dice
• 1 small butternut squash, peeled and cut into 1 1/4-inch dice
• 1 small parsnip, peeled and cut into 1 1/4-inch dice
• 1 cup green beans, trimmed
• 1 medium zucchini, cut into 1 1/4-inch dice
• 1 small eggplant, peeled and cut into 1 1/4-inch dice
• 1 sweet potato, peeled and cut into 1 1/4-inch dice
• 2 medium tomatoes, chopped
• 1/2 tbsp sugar
• 1 tbsp tomato paste
• salt and black pepper
• 1 cup water
• cilantro, to garnish

Directions

1. 1. Pour 2 tbsp olive oil into a large heavy pot and place on medium-high heat. Add the onions and fry for 5 minutes, stirring occasionally. Next, stir in the garlic, jalapeño, and red pepper and fry for another 5 minutes. Add the squash and parsnip and continue frying for 5 minutes
2. 2. Lift the vegetables out of the pot and into a medium bowl, leaving as much of the oil in the pot as possible. Add the remaining oil. Add the string beans, zucchini and eggplant to the pot and fry for 5 minutes, stirring occasionally.
3. 3. Return the veggies that are in the bowl to the pot. Add the sweet potato, tomatoes, sugar, tomato paste and plenty of salt and pepper. Stir well, then pour in the water. Cover with a lid and leave to simmer gently for 30 minutes. Taste and add salt and pepper if desired.
4. 4. Preheat the oven to 400F. Pour the veggies from the pot into a large, deep roasting pan to make an even layer. Cook in the oven for 30 minutes. Serve garnished with cilantro.

Find the original recipe from Marcus Samuelson here!

Servings: 6 • Size: 1 pie
Calories: 250 • Fat: 6 g • Carbs: 34 g • Fiber: 6 g • Protein: 16.5 g • Sugar: 3 g
Sodium: 304 mg (without salt)

Ingredients:

For the potatoes:

• 1-1/2 lbs sweet potatoes, peeled, diced
• 3 cloves garlic
• 1/2 cup 1% milk
• 1/4 cup fat free chicken broth*
• 2 tbsp reduced fat sour cream
• salt and pepper to taste

For the filling:

• 1 lb 93% lean ground turkey
• 1 tsp olive oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 1 parsnip, diced
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables
• 2 tbsp flour (leave out to make gluten-free)
• 1 cup fat-free low-sodium chicken broth*
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary
• salt and pepper (to taste)
• paprika

Directions:

1. Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. Preheat oven to 400°F.
2. In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
3. Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
4. In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

Original recipe from skinnytaste.com

INGREDIENTS

• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1-2/3 cups Whole Wheat Pastry Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1-1/2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoon Sea Salt
• 1 cup canned organic Pumpkin Puree
• 1/2 cup Brown Sugar
• 2 tablespoons Maple Syrup
• 1/2 teaspoon Vanilla
• 1 tablespoon Coconut Oil, in a liquid state
• 1/4 cup unsweetened Applesauce

DIRECTIONS

1. Preheat oven to 350° F. Prepare a mini muffin pan by spraying it with cooking spray or lining it with cupcake liners.
2. Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until a gel like consistency forms.
3. In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, sugar, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well.
4. Add the liquid mixture to the dry and stir well.
5. Place batter into the mini muffin pan by the spoonful and place on the center rack of oven. The batter should be enough to make 32 mini muffins.
6. Bake for 12-14 minutes or until a toothpick inserted in the middle of a mini comes out clean.
7. Allow to cool before removing from pan.

NUTRITION INFORMATION

Serves: 32 | Serving Size: 1 mini muffin

Per serving: Calories: 51; Total Fat: 1g; Total Carbohydrates: 12g; Sugars: 5g; Protein: 1g

Original recipe adapted from myfitnesspal.com

Prep Time: 15 minutes

Cook Time: 75 minutes

Servings: 8

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 3-6 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp ginger
• 1 medium sweet onion, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 2 cups butternut squash, cubed
• 3 cups vegetable broth
• 1 28oz can fire roasted whole tomatoes, diced or broken up, with juice
• 1 cup chopped green chilies
• 2 cups of cooked black beans
• 2 cups of cooked white northern beans
• 2 cups of cooked red kidney beans
• 1 tbs brown rice vinegar
• 1 tbs organic raw agave nectar
• 1 large fresh lime, for juice and garnish

DIRECTIONS:

Heat the olive oil in a large pot over medium heat, add the spices, stir and heat through for a minute. Add onions ad stir for two to three minutes. Add the remaining ingredients except the lime. Cover the pot and bring to a simmer. Lower the heat and keep the chili at a slow simmer, covered. Stir now and then to check consistency. Add a little more broth if needed to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.

NUTRITION:

• Calories 257
• Carbohydrates 48g
• Fat 2g
• Protein 15g