Root Veggie Soup

Rutabaga Parsnip Soup

Vegan, Gluten Free

Happily serves 4

Allium

ALL ORGANIC INGREDIENTS

1 Cup Yellow Squash

2 Garlic Cloves

1 Cup Rutabaga

1 Cup Parsnip

1 Cup Turnip

1 Yellow onion

1 Can (14oz) Coconut Cream

1 Cup Vegetable or Bone broth

½ tsp Nutmeg

1 tsp Thyme

1 tsp Sea salt

½ tsp Black or White pepper

Cut garlic and let sit 5-10 mins.

Cube/dice squash, parsnip, turnip and rutabaga.

Spray with coconut oil and airfry 10-15 minutes or until desired texture.

Sauté onion and garlic until soft and caramelized.

Add the coconut cream and broth.

Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.

Stuffed Bell Peppers-EASY! Grain Free!

Stuffed Bell Peppers

Dairy Free, Gluten Free

Happily serves 2

black pepper

ALL ORGANIC INGREDIENTS

2 Green Bell Peppers

2 Chicken Sausages

1/2-1 Cup Butternut squash pasta sauce (you can use marinara)

2 TBSP Avocado Oil

1/2 Cup Dairy Free Mozzarella Cheese

1 tsp Minced Garlic

1 tsp Minced Onion

1 tsp Herb seasoning

1-2 tsp Himalayan Sea Salt

Cut Bell Pepper in half.  Remove seeds.

Dice Sausage or you use ground meat.

Mix sauce, seasons, salt and meat together.

Lay bell pepper in a stone pan and fill with sauce mixture.

Bake 10 minutes.

Add cheese and bake 5 more minutes until melted.