Gratitude Break Write down 3 things you’re grateful for today. It can be big or small — a friend, a hot cup of tea, or finishing a task. Gratitude boosts mood instantly! 🌿

🌟 Creamy Whole Food, Plant-Based Squash Soup 🌟 Servings: 4–6 Prep Time: 10 minutes Cook Time: 35 minutes Ingredients: 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed 1 large carrot, peeled and chopped 1 medium onion, chopped 2 cloves garlic, minced 1 tsp fresh ginger, grated (optional, for a warm kick) 4 cups vegetable broth (low-sodium) 1 tsp ground cumin 1/2 tsp ground cinnamon 1/4 tsp nutmeg Pinch of ground black pepper 1/2 cup unsweetened plant milk (oat, almond, or soy) 1 tbsp olive oil (optional, for roasting) Fresh herbs for garnish (like parsley or thyme) Instructions: Roast the squash (optional for extra flavor): Preheat the oven to 400°F (200°C). Toss the squash cubes with a little olive oil and roast for 20–25 minutes until tender and lightly caramelized. This step adds sweetness and depth. Sauté aromatics: In a large pot, lightly sauté onion, garlic, carrot, and ginger (if using) over medium heat for 5 minutes until softened. No oil? Use a splash of water or vegetable broth instead. Add squash and spices: Add the roasted (or raw) squash to the pot. Sprinkle in cumin, cinnamon, nutmeg, and black pepper. Stir for 1–2 minutes until fragrant. Simmer: Pour in the vegetable broth. Bring to a boil, then reduce to a simmer for 15–20 minutes, until all vegetables are very tender. Blend: Use an immersion blender or transfer to a regular blender in batches to puree until smooth and creamy. Finish with plant milk: Stir in the plant milk for extra creaminess. Taste and adjust seasoning if needed. Serve: Ladle into bowls and garnish with fresh herbs. Optional: a sprinkle of pumpkin seeds or a swirl of tahini for extra texture and nutrition. ✨ Tips: For a slightly smoky flavor, roast the squash with smoked paprika. You can swap in other winter squash like kabocha or acorn squash. Leftovers store in the fridge for 3–4 days and freeze beautifully.

Feel-Good Holiday Reset Soup (WFPB) Light, soothing, easy-to-digest, and perfect between heavy holiday meals Ingredients (4–6 servings) 1 medium yellow onion, diced 3 cloves garlic, minced 1 tablespoon fresh grated ginger 2 medium carrots, sliced 2 celery stalks, sliced 1 medium zucchini, diced 1 cup diced butternut squash (or sweet potato) 1 can (15 oz) chickpeas, rinsed 1 cup cooked brown rice or quinoa 6 cups low-sodium vegetable broth 1 teaspoon turmeric 1 teaspoon smoked paprika ½ teaspoon dried thyme 1–2 tablespoons lemon juice (added at the end) Salt & black pepper to taste Optional boosts: handful of spinach or kale, chopped parsley, pinch of red pepper flakes Instructions Sauté the aromatics Add a splash of broth to a large pot. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant. Add veggies & spices Stir in carrots, celery, squash (or sweet potato), zucchini, turmeric, paprika, thyme, and a pinch of black pepper. Warm the spices for 30 seconds. Add broth & simmer Pour in the vegetable broth and add chickpeas. Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are soft. Add cooked grains Stir in the cooked brown rice or quinoa. Simmer 5 more minutes. Finish with brightness Remove from heat and add lemon juice. Taste and adjust seasonings. Optional: Add greens at the end and let them wilt into the hot soup.

Morning Power-Up! After holiday chaos, give your body a jumpstart! Drink a big glass of water with a splash of lemon, stretch your arms and legs like a big, happy cat, and take three deep “you’ve-got-this” breaths. You’ll feel ready to ace the day!

🍂 Holiday Stuffed Butternut Squash (WFPB + Oil-Free!) If you need a beautiful, whole-food plant-based dish for Thanksgiving tomorrow, this is the one. It’s festive, nourishing, warm, and looks like it came straight out of an earthy holiday magazine. Perfect as a main dish or a gorgeous side. 💛 Let me know if you try it! 🍂 WFPB Holiday Stuffed Butternut Squash ✨ A beautiful plant-based centerpiece for Thanksgiving — nourishing, festive, and absolutely delicious. Ingredients Roasted Squash 2 medium butternut squash, halved lengthwise + seeds removed 2–3 tbsp vegetable broth Sea salt + pepper Quinoa–Cranberry–Walnut Stuffing 1 cup quinoa, rinsed 2 cups vegetable broth 1 small onion, diced 2 celery stalks, diced 1 apple, diced 1 cup mushrooms, chopped 2 cloves garlic, minced ½ cup dried cranberries (no oil if possible) ½ cup walnuts or pecans, chopped (optional but recommended) 1 tbsp fresh thyme or 1 tsp dried 1 tbsp fresh sage or 1 tsp dried 1 tsp rosemary (optional) Salt + black pepper to taste Simple Maple-Balsamic Glaze 2 tbsp balsamic vinegar 1 tbsp pure maple syrup 1 tsp Dijon mustard Instructions 1. Roast the Squash Preheat oven to 400°F. Lightly brush cut sides with vegetable broth and sprinkle with salt + pepper. Place cut-side down on a lined baking sheet. Roast 35–45 minutes, or until the squash is tender and easily pierced with a fork. 2. Make the Stuffing Cook quinoa in vegetable broth (about 15 minutes) and set aside. In a large skillet, sauté onion, celery, apple, garlic, and mushrooms in a splash of broth until softened (about 8–10 minutes). Add cooked quinoa, cranberries, walnuts/pecans, and herbs. Season with salt + pepper. Remove from heat. 3. Fill the Squash Flip the roasted squash over. Spoon stuffing generously into each half. Whisk glaze ingredients together and drizzle lightly over the top. Return to oven for 10 minutes to warm everything through. Serve With ✨ A little extra glaze drizzled on top ✨ Steamed greens ✨ Your favorite WFPB gravy or cranberry sauce