This is a very tasty soup, and you won’t even miss the gruyere cheese and baguette. If you like mushrooms, add them. Chicken broth can be substituted for beef broth. Always tastier, if you use your own home-made broth!
In large pot, add avocado oil and place over medium heat. Add onions and garlic. Cook until onions are caramelized or deep golden brown. (30-45 minutes)
Next add bay leaves, thyme, salt, and pepper
Add the wine, bring to a boil, then reduce the heat and simmer until the wine has evaporated. (5-10 minutes) Let the flavors develop.
Now add the beef broth, and bring soup to a simmer and cook another 30 minutes on low heat.
This is a quick and easy breakfast. Feel free to sub any vegetable or meat, just check out your fridge to see what you have on hand. I like to serve it with a side of dijon mustard or chipotle hot sauce if you can tolerate nightshades.
In a large skillet over medium heat, saute the bacon for 3 minutes. Then add the sausage, sweet potato, onion, seasonings and salt until sausage is lightly browned.
Add the spinach, kale and zucchini and cook for another 3-4 minutes. Vegetables will wilt slightly.
Pour the eggs into a casserole dish or large ramekin dishes and bake in the oven until the eggs puff up and are thoroughly cooked. Serve with a side of dijon mustard.
This is a very easy pie crust, just be sure to not overcook the crust. It’s gluten free, dairy free, and grain free. Credits to [i]elanaspantry[/i]. This was a favorite on Thanksgiving.
It’s a spicy and hearty soup making it a full meal on a cold, snowy day. My favorite brand of turkey kielbasa is from Wellshire Farms. But for an extra kick to the stew use turkey andouille sausage. This recipe easily can be made in the crockpot.
