Crockpot Pumpkin Chili

Its that time of year where everything and anything is pumpkin and I am totally ok with that. I love everything about the seasonal winter squash, especially cooking pumpkin seeds but since I live in a condo with no outdoor space of my own I can’t carve and place out pumpkins for any sort of decoration since they will rot quickly indoors. So when my craving for pumpkin seeds hit I don’t let that precious squash go to waste. Making homemade pumpkin puree is so easy and it beats any canned version you will find at the store. I freeze my fresh puree in 2 cup servings for quick and easy access whenever my craving to cook a pumpkin recipe hits…like this extremely easy, sweet and spicy, Crockpot Pumpkin Chili.

 

While this isn’t quite set it and forget it recipe, the sacrifice of having to sauté up the ground beef with the onion and jalapeño in a separate skillet first is worth it because this dish is oh so flavorful.

 

Pumpkin Chili

 

I was worried this recipe was going to be too spicy with the jalapeño and chili powder but dare I say I may opt for more heat next time I make it? If you like your chili with an extra kick I would make sure to keep your jalapeño seeds and sauté them along with the beef and onions and even opt for more chili powder or even a dash of cayenne or hot sauce into the crock pot.

 

Crockpot Pumpkin Chili
Author: Emily Goodman
Ingredients
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 1 jalapeño, seeds removed and diced
  • 1 lb ground beef; 90% lean
  • 1 14.5 can of diced tomatoes
  • 2 cups pumpkin puree (or 1 15oz can of canned pumpkin, not pumpkin pie filling)
  • 1 15oz can of red kidney beans
  • 1 15oz can of cannellini beans
  • 3 tablespoons brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
Instructions
  1. Heat the olive oil in a skillet over medium heat. Add the diced onion, jalapeño and ground beef. Cook breaking up the beef with a spoon until meat is no longer pink. Drain any excess fat.
  2. Transfer the beef mixture to a crock pot and mix in all remaining ingredients.
  3. Cover and set crock pot to low and cook for 3 hours.
  4. Top with any desired toppings! I like to serve mine over brown rice and top with scallions, cheddar cheese and a dollop of green yogurt.
Notes
If you would like to make this recipe a bit spicier keep the jalapeño seeds and sauté them with the onions and beef mixture or add a bit more chili powder or cayenne or hot sauce to the crock pot mixture prior to cooking.

 

Glow Bowl

If I am going to eat a salad or a bowl you can bet that that salad or bowl is going to be filled with hearty and filling ingredients. You won’t find any boring spinach or kale only salads over here. I bury those ingredients in my morning super food smoothie! For me, I prefer big chunky vegetables and fiber filled carbs jam packed with flavor that while keeping me satisfied, also are keeping me full.

 

Recently I was out to dinner with some friends at a restaurant near my home {The Broadway in South Boston for anyone reading this who lives in Boston, MA}. We got a bunch of different items off the menu but one dish that stood out the most to me was the Glow Bowl. Filled with grilled zucchini, quinoa, brussel sprouts, creamy goat cheese and grilled shrimp that we added it was full of different flavors and textures and kept us nice and full throughout the concert we were attending after. I didn’t expect the dish to be warm which was a really nice surprise and it was a very large portion, as it should be for $15!

 

Over the next few days I found myself craving that Glow Bowl so I headed to the grocery story and picked up all the ingredients {and then some because I wanted more veggies!} and created my own version.

 

I am happy to say it was just as good as I remembered and easy to make with plenty of leftovers to pack for work lunches for the week. This dish doesn’t even need dressing because the vegetables cook up in oil and seasonings and when warm the goat cheese is all gooey and melty.

 

Give this recipe a try and make sure to tag me on Instagram at @emilyjgoodman so I can check out what you made! With all the hearty and healthy ingredients packed in this dish you will feel like you are glowing from the inside out!!

 

glow bowl title
Glow Bowl
Author: Emily Goodman
Serves: 4
Ingredients
  • 2 cups cooked quinoa
  • Olive oil
  • 1 large zucchini
  • 1 package of [url href=”https://emilyjgoodman.com/caramelized-lemon-brussel-sprouts/” target=”_blank”]brussel sprouts[/url], approx 10 oz
  • 1 8oz package of mushrooms
  • 1lb uncooked shrimp
  • Pinch of chili peppers
  • Fresh lemon
  • Fresh parsley and mint, [i]to taste[/i]
  • 1/2 cup goat cheese crumbles
  • Salt and pepper, [i]to taste[/i]
Instructions
  1. Cook the quinoa according to package directions (see instructions to end up with 2 cups cooked). Set aside when done.<br></br>
[b]Prepare and cook all the vegetables:[/b]
  1. Using a mandoline slicer (or a really sharp knife) slice the zucchini into 1/4 inch slices.
  2. Brush with olive oil, salt and pepper and cook on a grill or in a grill pan over medium high heat for 3-4 minutes each side or until dark grill marks appear.
  3. Cook the brussel sprouts. I follow [url href=”https://emilyjgoodman.com/caramelized-lemon-brussel-sprouts/&#8221; target=”_blank”]this method[/url].
  4. In a large skillet saute the mushrooms over medium high heat in olive oil until cooked through and golden brown.<br></br>
[b]Cook the shrimp:[/b]
  1. Clean the shrimp and season with olive oil, salt, pepper, pinch of red pepper flakes.
  2. Cook on the grill or in a grill pan over medium high heat for 2 minutes per side until pink and fully cooked through. Squeeze lemon on to finish.<br></br>
[b]Assemble the Glow Bowl:[/b]
  1. Divide quinoa and vegetables into 4 bowls.
  2. Top with shrimp, goat cheese, freshly chopped parsley and mint.
  3. Serve warm.

 

grilled zucchini

 

brussel sprouts

 

grilled shirmp

 

chopped mint and parsley

 

prepped ingredients

 

glow bowl

 

Pasta Primavera

I am quickly falling in love with every variety of skinnypasta™ from Gabriella’s Kitchen! First was the low carb, high protein fettuccini. Now it is the gluten free and vegan Teff penne.

 

 

I am not gluten free or vegetarian/vegan but I do know many people who are and I absolutely LOVE creating recipes that they can enjoy too! Many of these people were not always gluten free or vegan/vegetarian and I constantly hear how much they miss the texture of semolina or wheat based pasta. I have tried many varieties to try to find one that I think best matches in both texture and taste and it wasn’t until I found  skinnypasta™  that I had a true winner. Once cooked it wasn’t gummy and didn’t have any weird after taste which is something  I have experienced with other gluten free or higher protein pastas.

Something I NEVER do when I cook whole wheat or semolina pasta is rise it but I have found with any other type {gluten free, chickpea, lentil, etc.} I personally find I like the texture of the end product better when I rinse it. You do you – rinse or don’t rinse!

 

 

Never heard of Teff before? Neither had I! When I am creating recipes that are comforting and satisfying but I want to ensure they jam packed with nutrients I am always on the lookout for superfood ingredients and Teff is definitely one of those! Originating from Ethiopia, Teff is an ancient grain that is naturally gluten free and a good source of protein, fiber, iron, zinc, copper, and manganese. This grain is the size of a poppy seed if you can believe that but it is so packed with nutrients and is a wonderful wheat alternative.

 

 

As many of my recipes do, there is a lot of room for ingredient swaps. This dish works with whatever veggies you have in your fridge. And if you wanted to add additional protein to this it would go great with some chicken or shrimp as well! Get creative and make the dish your own to suit your tastes buds.

 

Pasta Primavera
Author: Emily Goodman
Pasta Primavera Author: Emily Goodman Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 4
Ingredients
  • 1 box [url href=”https://gkskinnypasta.com/product/superfood-teff-penne/&#8221; target=”_blank”]skinnypasta™ SUPERFOOD Teff Penne[/url]
  • 4 teaspoons coconut oil, [i]divided[/i]
  • 1/2 cup onion, [i]diced[/i]
  • 1 cup mushrooms, [i]sliced[/i]
  • 1 cup zucchini/summer squash
  • 1 large clove of garlic, [i]mincded[/i]
  • 1/2 cup carrots, [i]shredded[/i]
  • 1 cup cherry tomatoes, [i]halved[/i]
  • 1/2 cup shredded parmesan cheese
  • 3/4 cup plain yogurt (I used [url href=”https://siggis.com&#8221; target=”_blank”]siggi’s[/url])
  • Salt and pepper, [i]to taste[/i]
Instructions
  1. Bring a large pot of water to a boil. Cook the [url href=”https://gkskinnypasta.com/product/superfood-teff-penne/&#8221; target=”_blank”]skinnypasta™ SUPERFOOD Teff Penne[/url] according to package directions. Reserve 1 cup of the pasta cooking water then drain and rinse under cold water.
  2. Heat a large skillet over a medium heat. Add 2 teaspoons of coconut oil.
  3. Add the onion and saute for 2-3 minutes. Add the mushrooms and saute for an additional 2-3 minutes.
  4. Add 2 more teaspoons or coconut oil and the zucchini/summer squash and cook for 2-3 minutes.
  5. Add the minced garlic, shredded carrots, and tomatoes.
  6. Once all the veggies are cooked through add the cooked pasta, parmesan cheese, and yogurt. Use the reserved cooking water to thin out the mixture to your desired consistency.
  7. Season with salt and pepper.
Notes
Portion Fix container equivalents per serving: 1 green, 1 yellow, 1/2 blue, 0.25 red, 1 spoon[br][br]If you would like to make this recipe vegan you can swap the parmesan cheese with a vegan cheese.

 

If you decide to try skinnypasta™  yourself I suggest you keep it in the freezer. Since it is fresh it has a much shorter shelf life than dried pasta and I can tell you from first hand experience that if you keep the Teff Penne it in the fridge for more than 1 week it will not last. So if you don’t plan to use it right away, the freezer will be your best friend! There is a freezer date on every box so you know exactly how long it will last!

 

 

DID YOU MAKE THIS RECIPE?

I love seeing you guys enjoying my recipes! Be sure to follow emilyjgoodman on Instagram and tag me. You can also post a photo of your recipe to my Facebook page!

 

Creamy Pesto Fettuccine with Brussel Spouts and Bacon

I could seriously eat pasta 24/7. I love all of the different shapes it comes in and how many unique ways you can pair it with veggies and proteins to make countless dishes and never get bored.

 

 

For the longest time I thought I had to give up pasta if I wanted to lose weight and tone up. I constantly cut it out my diet trying to go carb-free and ended up feeling so deprived that I would end up bingeing on it and feeling awful after. I wasn’t seeing the physical results I wanted because I kept putting my body in shock every time I would do this and it was confused and I constantly felt bloated and puffy. Over the past 3.5 years I have taken a hard look at my nutrition and started learning about different ingredients, what foods make me feel the best/worst, and learning that if I eat all food groups in the right balance I can have everything I want, feel amazing, and see results.

When it comes to pasta specifically I have changed over to eating either whole grain, gluten free, and even chickpea or lentil pasta. These varieties of pasta typically have more protein and haven’t been stripped of so many of their good nutrients. I have also focused in on managing my portion size and if you have been following me for the beginning of 2018 I have been on an 80 day fitness in nutrition journey where I have been practicing timed nutrition.

 

 

Timed nutrition was an adjustment at first because it did require more food planning and prep than I typically do but when making sure I have food to eat every 2-3 hours (eating 5-6 times a day) while working full time I needed to have everything ready to grab and go! It was an adjustment the first two weeks but eventually I found my rhythm, got a good handle on how much food I needed to buy each week so I didn’t waste anything (or not have enough), and got super speedy in my prep! I usually prep 2 times a week on either Saturday/Sunday and again on Wednesday which helps me have variety in what I am eating and keeps me from getting bored – my KEY to staying on track! Now that I got through that uncomfortable time of learning and being a little outside of my comfort zone in my routine it has made my life SO much easier is something I will continue to do for the rest of my life. I have noticed the biggest improvement in my energy levels from eating this way. Because each of my meals includes the correct balance of protein, veggies, carbs, and healthy fats my metabolism is running at an optimal level which has prevented any mid-afternoon energy crashes for 3 months straight. It has also given me more energy to power through workouts and increase the weights I use that I have never been able to do before.

 

 

 

What I love most about this nutrition plan is that I can eat pasta. I am eating pasta with at least 1 meal a day and then the rest of my carbs come from either sweet potatoes, brown rice, quinoa, beans, lentils or sprouted grain bread. I am in legit foodie heaven yet I have the results you see below!! Eating to fuel your results is real!!

Since I am constantly on the lookout for new pasta brands I was excited to come across skinnypasta™. This high-protein, low-calorie and low-carbohydrate fresh pasta has amazing texture and taste which I find extremely important when choosing which pasta brands I eat. If it’s mushy after cooking it just won’t work for me and skinnypasta™ has the perfect al dente texture and it cooks up in 2-3 minutes because it is fresh! They also offer low-glycemic, vegan, gluten-free and other allergy-sensitive options as well. Today’s recipe features their HIGH PROTEIN Fettuccini and I will be creating another recipe using their SUPERFOOD Teff Penne which is gluten free to have ready to share with you in a couple of weeks after all of my travel I have going on!

 

 

I love a creamy flavorful pasta sauce but my waistline can only handle it on occasion so with this recipe I wanted to create a healthy alternative by making some key ingredient swaps and Creamy Pesto Fettuccini with Brussel Sprouts and Bacon was born! This recipe as NO cream and NO cheese – crazy right? But I promise you all the flavor is there and you will feel completely satisfied after eating this.

 

 

I hope you enjoy this recipe and give skinnypasta™ a chance to help you #NourishPassion in your life! If you make this recipe snap a picture and let me know how it comes out by tagging me on Instagram.

 

Creamy Pesto Fettuccine with Brussel Spouts and Bacon
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 4 slices turkey bacon
  • 4 tsp olive oil
  • 10oz fresh brussel sprouts, [i]halved[/i]
  • 2 tablespoons water
  • 1 tablespoon lemon juice [i]**If using fresh, it’s the juice of a half a lemon**[/i]
  • 1 box of [url href=”https://gkskinnypasta.com/product/high-protein-fettuccine/&#8221; target=”_blank”]skinnypasta™ HIGH PROTEIN Fettuccini[/url]
  • 1/2 cup prepared pesto
  • 1/4 cup plain greek yogurt
  • Pink Himalayan Salt and pepper, [i]to taste[/i]
Instructions
  1. Cook the turkey bacon in a skillet until crispy. Drain on a paper towel and crumble once cool. Set aside.
  2. Wash and halve the brussel sprouts. Heat the olive oil a skillet over medium heat and add the brussel sprouts cut side down in a single layer. Cover with a lid and cook for 3 minutes. Uncover and add 2 tablespoons of water but do not touch the sprouts. Cover and cook for 2 minutes more. Uncover and toss the brussel sprouts with lemon juice, salt, and pepper.
  3. While the sprouts are cooking bring a large pot of water to a boil. Add the fettuccini and cook according to package directions (2 minutes) until al dente. Drain and reserve 1 cup of pasta cooking water.
  4. Add the pasta back to the pot. Add the brussel sprouts, bacon, pesto, and greek yogurt. Add the reserved pasta water as needed until the sauce gets to the consistency you prefer.
Notes
This is not a Portion Fix or 80 Day Obsession recipe so I do not have container counts for it.[br][br]If serving 8 people I recommend serving as a side dish alongside an additional protein. If serving 4 people it is enough for a main dish.[br][br]Optional adds: Toasted pine nuts, parmesan cheese, fried or poached eggs on top

 

 

 

If you are curious about the 80 day fitness and nutrition program I have been following, are looking to join my next online bootcamp and have me as your coach, or just have general questions please fill out this form and I will reach out to you within 24-48 hours!

 

American Chop Suey Stuffed Squash

I’m totally into any recipe where I can eat the bowl…

 

Bread Bowls

Pineapple Bowls

Parmesan Cheese Bowls

Apple Bowls

Bacon Bowls

Chocolate Chip Cookie Bowls

 

…I could go on forever. But I won’t because getting you this recipe is TOP of my priority list.

This was one of those impromptu recipes that came together and made me want to dance around my kitchen singing “All I do win win win” but instead I instagramed the eff outta it in my stories and took some pictures for this post.

 

 

I really love taking pictures of food if you couldn’t tell so I am anxiously awaiting the next iPhone release so I can upgrade from my iPhone 7 and finally get on the portrait mode bandwagon. Check out portrait mode if you haven’t yet. It’s LEGIT.

And if you are looking for a hearty, warm you from the inside out type of recipe then this is for you! And don’t forget to snap a picture and tag me on Instagram so I can see what you are making > @emilyjgoodman

 

American Chop Suey Stuffed Squash
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 8, 1/2 squash each
Ingredients
Instructions
  1. Preheat oven to 375 F.
  2. Cut the squash in half and scoop out the seeds and flesh.
  3. Brush with 1 tablespoon of the olive oil and season with salt and pepper. Lay flesh side down on a baking sheet and roast in the oven for 20 minutes.
  4. While the squash is cooking heat the remaining tablespoon of oil in a large deep skillet.
  5. Add the onion and carrot and saute until soft and translucent, approx. 4-5 minutes.
  6. Add the ground beef and break up with a spoon until browned and cooked through, approx. 5 minutes.
  7. Add the garlic and saute for 1 minute until fragrant.
  8. Add the tomato paste and cook for 2-3 minutes stirring frequently making sure it doesn’t burn.
  9. Add the can of whole tomatoes, agave nectar, cinnamon, salt, and pepper. Gently break up the whole tomatoes with a spoon so they start to break down and become liquid.
  10. Bring to a boil and then reduce to a low simmer and let cook for 10 minutes.
  11. Remove the squash from the oven and let cool slightly.
  12. Add the cooked macaroni to the meat sauce.
  13. Ladle in 3/4 cup servings of the American chop suey into each squash half.
  14. Top with a sprinkle of Parmesan cheese.
Notes
Portion Fix container equivalents per serving: 1 green, 1 yellow, 1/2 red, 1 spoon[br][br]> Since I use an extremely minimal pinch of Parmesan cheese I do not count it[br]> Also I know people are going to ask me how I calculated the meat to be 1/2 red and honestly, I eyeballed it because it was not super simple to calculate. It’s not about being perfect, it’s about making good healthy choices!![br][br]Optional: top each with 2 tablespoons of shredded mozzarella cheese and place back in the warm oven to melt. If you do this count the mozzarella as 1/2 a blue if following the portion fix container system.

 

 

 

 

Turkey Mini Meatloaves

The recipe came about because I just bought these colorful silicone baking liners and wanted an excuse to use them.

 

 

I am a huge fan of making mini meatloaves because I find it way easier than having to roll out meatballs and it is a great way to use up any leftover veggies you have in the fridge. For this recipe I used zucchini and summer squash that I diced up small but it would work great in zoodle form as well.

Some of my other favorite veggie mix-ins include spinach, broccoli and cheddar, tomato basil mozzarella. You can get super creative with this!!

This was my first time using silicone baking liners and I couldn’t resist these bright neon ones since I am pretty much obsessed with anything and everything I can get my hands on that is neon. The whole need for silicone liners started a few weeks ago when I made some egg cups to have as a grab-and-go breakfast or snack for added protein and although I sprayed the pan, they egg cups stuck so bad they ruined my tin and I had to throw it out. So thanks to some suggestions from friends I learned about these silicone liners and they work GREAT! I am thrilled they are just as vibrant in real life as they are in the picture.

 

&amp;amp;lt;br /&amp;amp;gt;&lt;br /&gt;

 

Have you had a mishap with sticking egg cups? Do you use silicone liners already? Share your favorite recipes by posting them in the comments below!

 

Turkey Mini Meatloaves
Author: Emily Goodman
Serves: 12
Ingredients
  • 1/2 cup red onion, [i]diced[/i]
  • 1/2 cup zucchini, [i]diced[/i]
  • 1/2 cup yellow squash, [i]diced[/i]
  • 1 teaspoon coconut oil
  • 1lb ground turkey
  • 1 egg
  • 1 teaspoon garlic powder
  • Pink Himalayan salt, [i]to taste[/i]
  • Pepper, [i]to taste[/i]
Instructions
  1. Pre-heat oven to 400 F.
  2. Line a [url href=”https://www.amazon.com/gp/product/B002CXKBKM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002CXKBKM&linkCode=as2&tag=emilyjgoodman-20&linkId=15cf3155b68e29327312ab0c6635ac6e&#8221; target=”_blank”]12 cup muffin pan[/url] with [url href=”https://www.amazon.com/gp/product/B00COWLXJ4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00COWLXJ4&linkCode=as2&tag=emilyjgoodman-20&linkId=c8cabbbf997b6477c7ac416c103ca53b&#8221; target=”_blank”]silicone baking liners[/url]
  3. Heat the coconut oil in a large skillet over a medium heat.
  4. Add the red onion and cook for 4 minutes until it begins to look translucent. Add the zucchini and yellow squash and cook for 4 more minutes.
  5. Remove the skillet from the heat and set aside to cool.
  6. In a large bowl add the ground turkey, egg, garlic powder, salt, pepper, and the onion, zucchini, yellow squash mixture.
  7. Mix gently until combined and divide evenly between the 12 cups (or use a [url href=”https://www.amazon.com/gp/product/B0000CDVD2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000CDVD2&linkCode=as2&tag=emilyjgoodman-20&linkId=79f864e9342d9bd1c69945760d357fe0&#8243; target=”_blank”]medium cookie scoop[/url])
  8. Bake for 20 minutes until cooked through and tops begin to brown.
  9. Serve topped with [url href=”https://www.amazon.com/gp/product/B000T8KQ4I/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000T8KQ4I&linkCode=as2&tag=emilyjgoodman-20&linkId=0138dd9bcfeb49518536775586ef134f&#8221; target=”_blank”]Cholula[/url] hot sauce (optional)
Serving size: 6 (qty 2 per serving)
Notes
Portion Fix container equivalents: 2 mini meatloaves = 1 red, 0.25 green

 

Butternut Squash Soup with Orzo

Did you know that you can make a silky and hearty butternut squash soup without a drop of heavy cream? It’s possible! This butternut squash soup even kicks it up a notch with added orzo, zucchini, and yellow squash. It really hits the spot on these cooler rainy nights we are having here in Boston {in APRIL!! WHAT??}. Plus I feel totally guilt free eating it. #winning

I personally think that soup get better the longer it sits. It thickens up slightly as the orzo absorbs some of the liquid and all of the flavors meld together.

YASS. YASS. YAAAAASSSSS!!!!

 

 

Although it may not seem like it, Spring and Summer are around the corner! I am also heading to Punta Cana in just 2 short weeks so I am working hard to get in 6 workouts per week {30 minutes each} and keep my nutrition on lock. Along with my own goals I am committed to helping others who are looking to get started on their own health and wellness journey or dial in their fitness and nutrition routine they currently are following.

My online wellness community is growing by the day and for those who are ready to join me during the month of April I am excited to share our HUGE ANNOUNCEMENT with you!!!!

 

 

 

It is called the Spring Into Health Promotion and I am through the roof ? with excitement because this is seriously the deal of the century!! Not only are you getting the very best value in fitness but you are going to have over 400 workouts at your fingertips and flexibility to pick and choose which ones you want to do based on your current needs or desired results you want to achieve.

My favorite thing about Beachbody On Demand is that eliminates the need to make a purchase every time you want to try a new workout program that Beachbody releases. So say you want to try the 21 Day Fix and decide it’s not for you. Or you do a round or two of it and want to bump up to a more intense program such as 21 Day Fix Extreme, Core De Force, or Insanity Max 30 to future your progress and results. In the past you would have to whip out your credit card and purchase all of those programs, wait for them to ship to you, and THEN you could get started.

Not anymore!!

 

 

Now you get a 1 year membership and the entire Beachbody fitness library {even deluxe workouts} are automatically loaded in. And to top it off, any time a new program is released throughout the year it will automatically get loaded into your digital library {think of it as like the Netflix of fitness}. In 2017 alone we are going to have THREE new programs that are launching!!

I have seen people fall of track time and time again because they either bought a program that they ended up not liking and stop doing it or they complete their purchased program a few times through and are ready to kick it up a notch but don’t want to make ANOTHER purchase. Beachbody On Demand truly does help people stay on track and avoid common excuses for falling off track such as choosing a program you do not like to start with {that can be super discouraging for someone trying to start their health and fitness journey too}.

Along with all these amazing workouts you also get every programs nutrition guides, workout calendars, a set of color coded portion containers to ensure you are eating enough of the right foods to fuel your body for your workouts and reach your goals AND a free 30 day supply of Shakeology!

You will get ME as your personal coach with access to my private online wellness community where I will personally help you learn to navigate Beachbody On Demand, understand the nutrition plan, help you pick a program within your library to start with that best matches your goals, give you all my tips for meal planning, grocery budgeting, an arsenal of recipes! I am all about helping others to create a healthy lifestyle that is everlasting, not a quick fix!!

 

So what about this huge announcement you mentioned??

 

 

Well, typically the Beachbody On Demand Challenge Pack I outlined above costs $199 + tax and shipping {which is still a great deal considering you get over $6k worth of workout programs} but for the month of April Beachbody is running our Spring Into Fitness Promotion and the price has dropped to $160 + tax and $2 shipping!!! It truly is an incredible value and it is my job as a coach to make sure that is THE BEST $160 you have ever invested in.

This is a one month only opportunity and the price WILL go back up to $199 at the end of April so take advantage of this now!

If you are ready to order here are the different challenge pack options.

Purchase the Beachbody OnDemand All Access Challenge Pack As a Coach {this option sets you up for a 25% discount on an future purchases from Beachbody and the opportunity to have me as your business mentor if you want to learn how you can earn a supplemental income through Beachbody coaching…you can be a coach purely for the discount if you choose and you do not have to learn the business unless you choose to}

Purchase the Beachbody OnDemand All Access Challenge Pack as a Customer {this option sets you up for a 10% discount on an future purchases from Beachbody}

Purchase the Beachbody OnDemand All Access Challenge Pack KickStart {includes the 3 day refresh plant based cleanse as well as a 10% discount on all future purchases from Beachbody}

 

Once you choose your option and place your order please fill out this form below so I can get to know about you and your goals and add you to my wellness community. I am looking forward to getting to know you and help you create a happy, healthy, and fulfilling lifestyle.

 

And definitely make yourself some Butternut Squash with Orzo soup!

Let me know how it comes out by leaving a comment on this post or tagging me on Instagram with a photo of what you made ❤

 

 

Butternut Squash Soup with Orzo
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 cup whole grain orzo
  • 1 tablespoon olive oil
  • 1/2 medium, [i]diced[/i]
  • 1 large garlic clove, [i]minced[/i]
  • 1 small butternut squash (approx. 2lbs), [i]peeled and diced into small cubes[/i]
  • 4 cups veggie broth
  • 1 tablespoon unrefined coconut oil (or olive oil)
  • 1 medium zucchini, [i]diced[/i]
  • 1 medium yellow squash, [i]diced[/i]
  • Pink Himalayan salt
  • Fresh ground pepper
  • Parmesan cheese, [i]optional for topping when serving[/i]
Instructions
  1. Bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside.
  2. While the orzo is cooking heat the olive oil in a heavy soup pot over a medium heat.
  3. Add the diced onion and saute for 3 minutes.
  4. Add the minced garlic and saute for 1 minute.
  5. Add the diced butternut squash. Saute for 4-5 minutes allowing the butternut squash to caramelize.
  6. Add the veggie broth and bring to a boil. Reduce to a simmer and allow to cook for 10 minutes.
  7. While the squash is simmering heat a separate large saute pan over a medium heat. Add the coconut oil.
  8. Once the coconut oil is melted add the zucchini and yellow squash. Cook for 4-5 minutes until caramelized and cooked through but not mushy.
  9. Transfer the butternut squash mixture to a blender and blend until smooth. Return to the soup pot.
  10. Add the cooked orzo and cooked zucchini and yellow squash.
  11. Season with salt and pepper.
  12. Ladle into serving bowls and top with a sprinkle of Parmesan cheese (optional).
Serving size: 2 cups
Notes
Portion Fix container equivalents for a 2 cup serving: 2 green, 1 yellow, 1 spoon (add 1/2 blue if you use Parmesan cheese)[br][br]Recipe adapted from [url href=”https://www.barilla.com/en-us/recipes/blue-box/barilla-orzo-butternut-squash-soup-with-zucchini-and-topped-with-crispy-prosciutto&#8221; target=”_blank”]Barilla[/url]