Butternut squash carrot soup recipe

The leaves turn yellow, or if you are lucky they turn red. The temperatures start to drop and there is a bite in the air in the morning. If you are lucky you have a harvest of winter squash and carrots to use up. This is the time my family turns to the warm colours and flavours of fall. Actually we live in the Canadian prairies so the leaves have mostly fallen off the trees, we have had our first snow fall and our short growing season makes growing squash difficult.

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Baby kale, sweet potato and pumpkin seed Salad

I often have left over sweet potato after Thanksgiving. This recipe uses it up in a unique way. It would also make a surprising salad to serve with Thanksgiving dinner. It tastes fresh and healthy , but with the fall flavours of kale (or spinach), sweet potatoes and pumpkin seeds. 

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quinoa spinach cranberry salad

Quinoa, Spinach, Walnut and Cranberry salad

Quinoa is great to use in salads. It is fluffier and lighter tasting than many other whole grains. It is also gluten free. I like my salads to contain greens, and this one does. This salad travels well and it only takes a few minutes to make if you have the quinoa precooked, so it makes a great salad to take to work for lunch. 

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Creamy Green Soup

I love the wonderful bright green colour of this soup. It just looks so healthy. It has been a favourite of my family for years. It takes a little while to make, but is worth the effort. This soup is full of vegetables so it really is as healthy as it looks. It makes a great lunch or light dinner.

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Healthy Chocolate Balls

Sometimes you need a chocolate fix. I try to eat just a little of really good dark chocolate, but the calories add up and aside from some supposed antioxidents in the dark chocolate, they are mostly empty calories. These chocolate balls may not be as decadent as good dark chocolate, but they are not empty calories. This recipe makes a small batch, just in case you are tempted to eat them all.

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