Thursday, November 5, 2020

Instapot butternut squash, carrot and apple soup 1sp

 


Butternut squash, carrot and apple soup Serves 10 at 1 1/4c 

  • 9 cups of butternut squash cut into cubes
  • 1 tbsp of oil I used olive oil
  • 1 cup of chopped onion
  • 3 carrots diced
  • 1 apple peeled and diced
  • 4 cups of low sodium broth either vegetable or chicken
  • 1 tbsp of maple syrup
  • 1 1/2 tsp salt
  • 1 1/2 tsp sage dried
  • 1 1/2c almond breeze original unsweetened or other milk
Directions:

  1. put the oil in the instapot insert and set pot to saute. 
  2. Add onions and cook until softened.
  3. add all other ingredients except the almond milk
  4. Set instapot to high pressure for 10 minutes and let naturally depressurize for 10 minutes.
  5. Carefully set the pressure knob to quick release.
Add milk and then use immersion blender to to puree.

Tuesday, November 3, 2020

Pumpkin overnight oats 0sp

 


It is made with 0sp ingredients but when put into the recipe calculator it comes out to 2sp so pick which one to go with 😋

I found the recipe on pounddropper.com

These are the ingredients I used today.

  • 1/4c quick oats
  • 1/4c rolled oats
  • 1/2 tsp vanilla extract
  • 2 Tbsp sugar free pancake syrup
  • 1/3 cup of pure pumpkin
  • 1/3c plain fat free Greek  yogurt
  • 1/2c vanilla almond breeze unsweetened
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin spice
On top:

  • 2g pumpkin seeds 
  • 1/2 tsp hemp seeds
  • 13 lily's semi sweet sugar free chocolate chips
Add all the first ingredients into a jar and stir together.

Add toppings in the morning.

Enjoy!