Yield: 4 servings (1/2 a squash each) Ingredients: 2 acorn squash, halved and seeds removed (or the globe of a butternut squash) 2 Tablespoons olive oil 1/3 cup celery, diced 1/3 cup carrots, diced 1/2 cup apple, diced (skin on- for extra fiber) 1/2 an onion, diced 1 1/2 cups barley (cooked according to package …

Yield: about 4 servings Ingredients: 2 Tablespoons olive oil 1 small onion, diced 1/2 cup carrots, diced 1/2 cup celery, diced 2 small potatoes, diced 1 teaspoon salt 1 teaspoon pepper 1 teaspoon Italian seasoning (oregano, parsley, basil) 2 bay leaves 1 quart chicken broth 3 cups packed spinach (or 1/2 cup frozen and thawed) …

Yes, as hard as it is to accept, soup season is in full swing. With fall temperatures approaching, hearty soups are a great way to warm you up while loading up on fruits, veggies and fiber. This recipe is “creamless,” but not to worry, it will not disappoint if you’re craving something rich. I blended …

This recipe was created by my good friend Rachel Miller- personal chef (CookedByRachel) and culinary master. This simple, yet flavorful dish is full of fiber, vitamins and minerals without lacking in deliciousness. Pair this salad with grilled chicken, steak or even use it as a main dish for a vegetarian option that will keep you …

As much as everyone (except me) hates to admit, soup season is upon us! A long and cold day calls for a warm bowl of chili for dinner. Luckily, this one is packed with tons of veggies, fiber and lean protein. Keeping up with those classic flavors, top with grated cheddar cheese, tortilla chips, plain …

Yield: about 3 cups Ingredients: 1 Rotisserie chicken (pull off all meat and chop into small pieces) 1/2-3/4 cup plain Greek yogurt 2 Tablespoons honey 1 Tablespoon mustard 1 apple, diced 1/3 cup pecans, chopped 1/4 cup dried cranberries Sprinkle of salt & pepper Directions: Mix all ingredients together in a large bowl, stirring until …