Hello everyone and welcome to Newsletter 18 of 2026! I hope you have enjoyed the month of September. It’s anything but arguable that there are so many wonderful fall recipes and produce that’s in season right now. I wish I would have had the time lately to make even more fall meals, but I have made due some. And, I have shared a few of those recipes in the recaps!
To Your Better Health has finished the second legume book, in the legume series, “The Healthy Lentil Cookbook.” This is a short eBook that has 30 delicious recipes using legumes and shows you how you can include them more often in your cooking. They are rich in both fiber and protein and a great nutrient to keep included.
I post recipes and other helpful information on my social media accounts almost everyday and please connect with me if you use any of the ones I have! You can find my social media accounts in the right hand tab. Without further ado, here are the rest of the recaps and fun in this newsletter.
Blog Recaps
Recipe Recaps
Creamy Butternut Squash, Mushroom & Chicken Skillet
This creamy skillet combines sweet butternut squash with earthy mushrooms and tender chicken. Instead of heavy cream, Greek yogurt helps create a creamy sauce while adding protein.
Ingredients
- 2 cups cubed butternut squash
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon olive oil
- ½ cup low-sodium chicken broth
- ½ cup plain Greek yogurt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- Salt to taste
- 2 tablespoons grated Parmesan cheese
- Fresh parsley for garnish
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken and cook for about 5–7 minutes, or until browned and cooked through. Remove the chicken and set aside.
- Add the onion, mushrooms, and garlic to the skillet. Cook for 3–4 minutes.
- Add the butternut squash, chicken broth, thyme, rosemary, and pepper.
- Cover and simmer for approximately 10–12 minutes, or until the squash is tender.
- Return the chicken to the skillet.
- Reduce the heat to low. Stir in the Greek yogurt and Parmesan.
- Warm gently for another 1–2 minutes. Do not allow the yogurt to boil.
- Garnish with fresh parsley and serve.
Healthy tip: For an extra boost of vegetables, add a couple of handfuls of fresh spinach during the final few minutes of cooking.
Cabbage, White Bean & Vegetable Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 celery stalk, diced
- 3 cups green cabbage, chopped
- 1 medium zucchini, diced
- ¾ cup green beans, cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes, preferably no-salt-added
- 1½ cans (about 22 ounces) cannellini or great northern beans, drained and rinsed
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- Salt, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, until they begin to soften. - Add the garlic and seasonings:
Stir in the garlic, Italian seasoning, smoked paprika, thyme, black pepper, and red pepper flakes. Cook for about 1 minute. - Add the vegetables:
Add the cabbage, zucchini, and green beans. Stir to combine. - Add broth and tomatoes:
Pour in the vegetable broth and diced tomatoes. Add the bay leaf and bring to a gentle boil. - Simmer:
Reduce the heat and simmer for 20 minutes, allowing the cabbage and vegetables to become tender. - Add the beans and kale:
Stir in the white beans. Simmer for another 5–7 minutes.- Enjoy!
Healthy Pumpkin Pie Ice Cream
Servings: 4
Prep Time: 10 minutes
Freeze Time: 3–4 hours
Ingredients
- 1 cup 100% pumpkin puree
- 1 cup plain Greek yogurt — full-fat or 2% for the creamiest texture
- ½ cup unsweetened almond milk
- 3 tablespoons monk fruit sweetener or sweetener of choice, adjusted to taste
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- Pinch of salt
- 2 tablespoons almond butter — optional, but makes the ice cream richer and creamier
Instructions
- Add the pumpkin puree, Greek yogurt, almond milk, monk fruit sweetener, vanilla, pumpkin pie spice, cinnamon, salt, and almond butter to a blender.
- Blend until completely smooth and creamy.
- Taste and adjust the sweetness or spices.
- Pour into a freezer-safe container and freeze for about 3–4 hours.
- For the best texture, stir the mixture every 45–60 minutes during the first 2–3 hours. This helps prevent it from becoming icy.
- Let it sit at room temperature for 5–10 minutes before scooping.
Optional Pumpkin-Pie Topping
For extra flavor, sprinkle each serving with:
- Chopped pecans
- A little cinnamon
- Crushed low-sugar graham crackers
- A drizzle of sugar-free maple syrup
Recommended Products
The Healthy Lentil Cookbook. 30 Nourishing Recipes using this super legume! Created by To Your Better Health.
Glass Meal Prep Containers with Lids, 4 Pack 22oz, Borosilicate Glass Food Storage Containers, Leakproof Locking Lids, Microwave, Oven & Freezer Safe.
Turkey Roasting Pan with Lid & Rack, 18″ Enamel Large Roaster Pan Set
6 Pieces Domed Lid Deep Oval Roasting Pan for Oven, Dishwasher Safe Non-Stick, Gift for Thanksgiving & Christmas Roaster Pot.
USDA Organic Lion’s Mane 50% Polysaccharides, 120ct | Focus | Brain Health
Nootropic Mushroom Extract for Memory, Recall & Mental Clarity – Lion’s Mane Supplement Capsules, Fruiting Body.
Notable Quote:
“In times of great stress or adversity, it’s always best to keep busy, to plow your anger and your energy into something positive.” ~Lee Iacocca
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I hope you enjoyed Newsletter 18! Feel free to comment, like, share, or subscribe! Subscription is always free. Have a wonderful day and cheers to your better health!
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