The countdown to Nutrition Bootcamp is ON! With Week 1 heading straight to your inbox on Friday morning, we are bubbling with excitement to have women all over the country stocking their kitchens and batch cooking for another round of energizing nourishment!
I don't know about you, but it has been one heck of a crazy Summer on our end. Anna brought a new baby boy, Oliver, into the world, while I have been a traveling fool for both work and pleasure. Living life to the fullest is something we know how to do best, but as the long, sunny days start to settle into Fall, I have to say I am ready to re-ground and relax.
October is my absolute favorite month of the year because the business of Summer has faded, yet the holidays have not yet arrived. It always feels like a month to focus on self-care and turn back to the things that truly bring me joy. One of those things is nestling in, barefoot in my kitchen, music on, cooking up nourishing meals. There is something so satisfying about putting love and time into the food we eat, which is why I am ready for Bootcamp to get underway! A bit of structure goes a long way when trying to reset. If you haven't joined in yet, make sure to SIGN UP before Friday to get Week 1 in time to prep this weekend!
To tide you over until then, here is another sneak peek recipe from Fall Bootcamp. One of my personal favorites because it lasts all week, fulfills my pumpkin cravings, is nutrient-packed and keeps me feeling satisfied for hours.
- 15-oz can pumpkin
- 1 cup lentils, uncooked
- 1 cup quinoa, uncooked
- 15-oz can fire roasted tomatoes
- 15-oz can black beans, drained and rinsed
- 3 large carrots, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 Tbsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 tsp salt
- Add all ingredients to slow cooker and cook on high for 4 hours.
- Dish up 2-cup servings.
- Top with lime, avocado, fresh cilantro and a dollop of plain, organic Greek yogurt.