Creamy Dairy-Free Chicken & Winter Squash Soup

Soup. The word itself almost makes time slow down. Standing over the stove, stirring as it simmers… a taste here, a dash there… then curling up on the couch with a big ol’ bowl and a blanket. Sounds like a perfect night to me!

Often times the most comforting soups contain dairy, which is a no-no for my sensitive tum. This recipe uses blended winter squash and white beans to provide a creamy, dairy-free base with a ton of flavor and nutrients. If you don’t have a food processor or blender, you can leave the beans and squash whole. It won’t have quite the same effect, but I’m sure it will taste just as delicious.

Creamy Dairy-Free Chicken & Winter Squash Soup // Naturally Lindsey

I used acorn squash for this recipe, which has a sweet yet slightly peppery flavor. I really love it for more savory recipes that use squash, where sweeter squashes like butternut can oftentimes over power the other flavors and become a bit too sweet. That being said, you can certainly substitute butternut, kabocha, Hubbard, or even pumpkin in this recipe!

No matter which squash you choose, your soup will be chock-full of nutrients. Just one cup of winter squash contains 214% of the RDA of Vitamin A which is great for vision, a healthy immune system, and the growth and repair of cells within the body. Conversely, it is thought to slow or prevent the growth and production of DNA within cancerous cells. Winter squash is also a good source of Vitamin C and fiber among a host of other nutrients! Did I mention it also tastes delicious? Seriously, guys, there’s really no downside to eating squash…

Creamy Dairy-Free Chicken & Winter Squash Soup // Naturally Lindsey

And then there are the beans! White beans (aka navy beans or great northern beans) are a wonderful source of low GI fiber, which not only fills you up but stabilizes blood sugar while providing you with a lasting source of energy. They’re also a good source of folate, iron, potassium and magnesium. They also contain 15.2 grams of protein per cup. That is one well-rounded bean!

This recipe is
• Gluten-free
• Dairy-free
• Nut-free
• Soy-free
• Sugar-free

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Gluten-Free Cinnamon Pecan Protein Granola

Granola is one of those “health foods” that’s usually really not all that healthy. Laden with unhealthy carbs and low-quality refined oil, the kind you find at the grocery store is probably better suited for the junk food aisle than your gym bag. So how do you satisfy a craving for the crunchy, convenient snack in a way that won’t backfire on your belt size? You clean it up!

Gluten-Free Cinnamon Pecan Protein Granola // Naturally Lindsey

This version uses the addition of a clean, vegan plant-based protein powder to balance out the carbs, while spices intensify the flavor with minimal sugar. However, If you prefer your granola a little more sweet you can try adding in more honey. It’s also really easy to customize this recipe by swapping out different nuts and spices.

This recipe is:
• Gluten-free
• Dairy-free
• Refined sugar-free
• Soy-free

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Sweet & Spicy Roasted Bell Pepper Hummus

I love hummus. LOVE it. I use it as a dip for any kind of vegetable, spread it on rice cakes or gluten-free toast, and even use it in place of mayo in my tuna salad. Though I have to say, I’m somewhat ashamed. Not of my love of hummus, no, but because I’d never made hummus until now! It’s ridiculously easy – all it takes is a few ingredients and a few minutes in the food processor. This version is a little more complicated considering you have to roast the red bell pepper first, but it’s really quite easy. The roasted red bell pepper combined with the zesty flavor of the raw orange bell pepper give this hummus a unique sweet-and-spicy flavor, but feel free to experiment with your own combinations! For instance, I like garlic so I decided to use 3 cloves, but you can add just one if you please. It’s simple, delicious, and nutritious. What more could you ask for?

This recipe is:
• Gluten-free
• Dairy-free
• Refined sugar-free
• Soy-free
• Nut-free
• Vegan

Sweet & Spicy Roasted Bell Pepper Hummus // Naturally Lindsey

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Clean & Nutty Caramel Corn

It’s October! My absolute favorite month of my absolute favorite season. If you ask me, October is officially the start of the holiday season which means a whole bunch of events and, normally, a whole bunch of unhealthy eating. Fear not! It doesn’t have to be that way. By making your favorite sweet treats clean, there’s a whole lot less to feel guilty about.

Clean & Nutty Caramel Corn // Naturally Lindsey

This recipe reminds me of the popcorn balls that were very commonly passed out on Halloween when I was growing up. But instead of high fructose corn syrup and soy bean oil, this recipe uses unrefined sugar (aka sucanat and honey) to sweeten and stick, with the addition of nut butter and peanuts for extra flavor and an added crunch. Be sure to prep your ingredients and work quickly when making the caramel, as it becomes harder to work with as it cools. As a bonus, you can shape this recipe into popcorn balls if you want – after drizzling with caramel, let cool for two minutes then carefully roll the kernels together until you have a ball.

This recipe is:
• Gluten-free
• Dairy-free
• Refined sugar-free
• Soy-free

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