Crostini with Sundried Tomatoes and Bacon, Gluten & Dairy Free

This Crostini is restaurant quality and a feast for the mouth and eyes!

There is a wonderful combination of savory flavors that go so well together, and the dairy free chive cream cheese is perfect and delicious, and holds all the toppings on.

I used a gluten free bread from my favorite gluten free bakery in Traverse City, Michigan. BTW, they do ship. But, you can use any bread of your choice. Pick one you really love.

Here’s my recipe for delicious, beautiful, and mouth watering Crostini. It makes a wonderful appetizer, or serve it with your meal, a salad, or as a snack. If you are having a party, this is a winner!

This recipe serves two, but you can easily double or triple the recipe.

Crostini with Sundried Tomatoes and Bacon

Ingredients:

2 Slices of your favorite bread (I used Third Coast Bakery G/F Heavenly Bread)

Kite Hill Chive Cream Cheese (it’s dairy free)

Ghee or Olive Oil for dairy free (the ghee adds wonderful flavor)

Oil Packed Sundried Tomatoes (2 chopped)

Fresh Basil (Chopped. Use the amount you want. I used a couple tablespoons)

Dried Dill (a pinch)

2 Slices of cooked bacon (crumbled)

1 or 2 Sliced Scallions

Directions:

Set your oven to broil.

Spread two bread slices with ghee or olive oil, then broil in your oven until golden brown.

Remove your bread from the oven and let sit while you chop your sundried tomatoes, bacon, basil and scallions. This will allow it to cool a bit.

Cut each piece of broiled bread in half on a diagonal. Spread the Kite Hill cream cheese onto your broiled bread generously. Place the four triangles of crostini onto a serving plate and top each with equal amounts of sundried tomato, dill, bacon, basil and scallions.

Serve immediately.

Serves 2

Matcha Green Tea Cookies

These gently sweetened matcha green tea cookies are a biscuit cookie delight!

They are melt in your mouth goodness with the delightful taste of matcha green tea and maple sugar and the chewy caramel flavor of chopped turkish apricots. A tiny bit of cardamom gives them an exotic twist that you will love. If you have never had cardamom in a cookie, you are in for a wonderful surprise. It’s so good in cookies! You will love these healthier cookies made with a gluten free flour blend that are not overly sweet and are dairy free! I used olive oil, the newest healthier baking trend that I have been making recipes with for a while.

My daughter tasted her first one of these cookies and said they were so buttery. They taste buttery, but in fact it is a generous amount of healthy olive oil that is the secret!

These cookies are easy to shape to into fun little rectangles by patting them out into a slab and cutting and separating them.

Let’s bake cookies!

Matcha Green Tea Cookies

Preheat your oven to 350 degrees F.

Ingredients:

1 1/2 Cup of Gluten Free Flour Blend. I used King Arthur Measure for Measure in this recipe. A different blend has not been tested and may give slightly different results.

1/2 Cup of Olive Oil

2 Large Eggs

1/4 Cup of Maple Sugar (I use this brand)

1/3 Cup of Dried Turkish Apricots (finely diced) I get a lot of my dried fruit and nuts from nuts.com. I used organic and they are certified gluten free)

1 Teaspoon of Matcha Green Tea (I drink matcha every morning for energy, clarity and a metabolism boost!)

1 Teaspoon of Baking Soda

1/4 Teaspoon of Salt

1/4 Teaspoon of Ground Cardamom

Directions:

In a large mixing bowl, whisk together the flour, baking soda, salt, matcha and cardamom.

It another medium bowl beat your eggs, maple sugar, and olive oil with an electric mixer until it’s a creamy yellow – for about one minute.

Make a well in your flour mixture, and pour the beaten egg mixture into the flour bowl. Beat with your electric mixer until well incorporated. Fold in your chopped apricots. They dough will be stiff.

On a parchment lined baking sheet, dump out your cookie dough. Place another piece of parchment on top and pat and roll the dough out into a rectangle that is approximately 10 by 8 inches. You want the dough to be on the thick side so you get a nice puffy cookie, so make sure it’s about 1 inch thick. Remove the parchment and straighten the edges into a uniform shape with your hands.

With a large, sharp knife, cut the cookies into three rows long ways, six even cuts on the short side for 18 cookies total. You may need to add a little extra gluten free flour to the edge of your knife as you cut to prevent sticking.

With an offset spatula, separate the cookies about 2 inches apart onto the baking sheet.

Bake in your preheated oven for 15 minutes. The cookies will be slightly brown but still nice and green. Cool completely on the baking sheet.

These are a fun healthy cookie for St. Patrick’s Day!

Gluten Free Cinnamon Honey Cookies

These cakey cookies have warming cinnamon and honey in them with a drizzle of dark chocolate on top! The cookies are just sweet enough and made healthier with less sugar in the form of honey. Half the fat used is olive oil.

These are made with gluten free brown rice flour only which gives the cookie a cakey texture.

This recipe will make a batch of 14 cookies. Let’s bake healthier cookies!

Gluten Free Cinnamon Honey Cookies

Preheat the oven to 350 degrees F.

Ingredients:

1/3 Cup of Honey

2 Tablespoons of Ghee

2 Tablespoons of Good Olive Oil

1 Egg

1 Cup of Brown Rice Flour

1 Teaspoon of Ground Cinnamon

1/2 Teaspoon of Vanilla Extract

1/4 Teaspoon of Salt

1/4 Teaspoon of Baking Soda

——————————————————————-

1/4 Cup of Dark Chocolate Chips for drizzling on top

Directions:

In a medium bowl with an electric hand mixer, mix together the honey, ghee and olive oil until creamy. Add the egg and vanilla extract. Mix again until incorporated.

Sift together the brown rice flour, cinnamon, salt and baking soda, then add it to the honey mixture. Blend with the mixer on medium speed until thoroughly blended, about one minute.

With a tablespoon cookie scoop, scoop the cookies onto two parchment lined cookie sheets spaced two inches apart. Flatten the cookies slightly with the tips of your fingers.

Bake for ten minutes in your preheated oven. Remove the cookies from the oven and cool on the cookie sheet for a half an hour. In a double boiler, melt 1/4 cup of dark chocolate. Alternately, you can use a microwave by microwaving on high, stirring every ten seconds until just melted. If you take it too far, the chocolate will seize and not drizzle.

When the chocolate is melted, using a fork, scoop up some of the chocolate and drizzle it evenly over all the cookies. Let set until the chocolate dries. Store the cookies covered up to 3 days at room temperature. They also freeze very well.

Instant Pot Egg Bites

I received an Instant Pot silicone egg bites pan for Christmas from my daughters, so of course I had to put it to good use!

This is a delicious way to eat eggs, and so fun. Eggs made in the instant pot are tender and really delicious. In this recipe I used bacon, scallions and spinach and a little nutritional yeast to give it a cheesy flavor without the dairy. This is the Instant Pot I have, and I love it! Instant Pot meals are delicious and I find very easy to digest. My favorite Instant Pot Cookbooks are by Coco Morante. She has three of them The Ultimate Instant Pot Cookbook, The Ultimate Instant Pot Healthy Cookbook, and The Essential Instant Pot Cookbook. Her recipes are all delicious and can be easily modified for nutritional needs! Here’s my recipe for Egg Bites in the Instant Pot!

Instant Pot Egg Bites

Ingredients:

4 Eggs

1/4 Cup of Scallions, sliced

1/4 Cup of Cooked Spinach, cooled and chopped

2 Slices of Cooked Bacon

1 Tablespoon of Olive Oil

2 Tablespoons of Coconut Milk or other non-dairy milk

2 Teaspoons of Nutritional Yeast

1/4 Teaspoon of Salt

1/4 Teaspoon of Pepper

Ghee or Coconut Oil for greasing the Egg Cups. You can also use a non stick cooking spray.

Directions:

In a 4 cup glass measuring cup with a pour spout, whisk together your eggs, olive oil, coconut milk, salt and pepper. Whisk in the nutritional yeast thoroughly. Then, stir in the bacon, scallions and chopped spinach.

Grease your egg cups with a little ghee. Pour the egg mixture evenly into each of the egg cups. They will be about 3/4 full. Place the lid on the egg bites pan. Pour a cup of water into your instant pot. Then, place the egg bites pan on the wire steam rack and carefully lower it into your instant pot.

Secure the lid on the instant pot, and set the steam valve to seal. Select Manual on your Instant Pot and adjust the time to ten minutes. It will take a few minutes to come up to pressure before the cooking time begins. After the cooking time ends, let the pressure come down for 5 minutes before releasing the pressure valve. Remove the lid and pull out your egg bites pan with heat safe mitts. Take off the lid of the egg bites pan and invert the pan onto a plate. Pop out the egg bites by pressing on the bottom of each mold. They are so yummy and kid friendly! Enjoy!

Three Ingredient Delicious Chocolate Fudge

This simple fudge recipe is so easy, and the fudge is the perfect melt in your mouth texture without being too soft!

I love that it has three simple ingredients, and it is free of dairy, soy and gluten.

This recipe makes an 8 inch square pan of fudge in very little time.

So, a little update about what’s going on in my life. Being in the middle of a major construction project has put a real pinch on my time as well as my kitchen space! I know there are a multiple number of reasons why we are all scarce on the time we would actually like to have, and this is mine currently. The good news is, I am getting a brand new kitchen with plenty of space to work. But, right now, a lot of my beloved kitchen tools are in boxes.

We moved to Northern Michigan this Spring and decided to renovate an older home. It’s a big undertaking, but I am excited about the final outcome. But quite honestly, it has been very hard! I miss my big beautiful kitchen out East.

I have been meaning to blog this recipe for a while. It’s really delicious and easy. It would also be beautiful with chopped nuts on top or dried cherries or both!

Three Ingredient Delicious Chocolate Fudge

Ingredients:

One 9 oz. bag of Enjoy Life Dark Chocolate Chips

1/2 Cup of Pecan Butter (my go to clean ingredient brand)

1 Teaspoon of Vanilla Extract

Directions: Fill a small saucepan with 1 1/2 inches of water. Bring the water to a boil. In a stainless steel bowl that fits on top of the saucepan, place the chocolate chips. When the water comes to a boil, put the bowl of chocolate chips on top, creating a double boiler, and turn the water down to a simmer. Melt the chocolate chips, stirring slowly and constantly. When the chocolate chips are melted, add the 1/2 cup of pecan butter and vanilla, and whisk it in over the simmering water.

When it is completely smooth and everything nicely incorporated, pour the fudge into a 8 inch parchment lined square baking pan and spread evenly over the bottom. Refrigerate the fudge for one hour, then remove it from the pan. The parchment will help you lift it effortlessly out and no sticking.

Slice the fudge with a sharp knife into equal squares. Store the fudge in a sealed container in the refrigerator. It’s delicious!

Turkey and Vegetable Stuffed Spaghetti Squash

Stuffing vegetables is very tasty and healthy! This Turkey Stuffed Spaghetti Squash does not disappoint!

I used Butcher Box ground turkey and lots of delicious and flavorful vegetables and herbs in this recipe. To meld it all together, you will stir in some good mayonnaise and top it with aged real shredded parmesan cheese. To make it dairy free and Whole 30, just omit the cheese.

Since I’m all about efficiency in the kitchen, and although I love to cook, time matters, (Seems I’m often pinched for time) so, I split and bake the spaghetti squash the day before and then refrigerate it until the next day when I’m ready to make the dish. That way you are spending under an hour in the kitchen to make dinner. Here’s how to make it:

Turkey and Vegetable Stuffed Spaghetti Squash

Ingredients:

1 Spaghetti Squash

2 lbs. of ground turkey (I used Butcher Box) You can get $15. off here.

2 Medium Zucchini (diced)

1 Large Fennel Bulb (diced)

1 Red Bell Pepper ( seeded and diced)

1 Bunch of Scallions (sliced)

1 Cup of real Parmesan Cheese, grated (optional)

3 Tablespoons of Garlic Infused Olive Oil (divided)

1 Tablespoon of Dried Chives

2 Teaspoons of Black Pepper

1 1/2 Teaspoons of Smoked Paprika

1 1/2 Teaspoons of Dried Parsley

1 1/2 Teaspoons of Ground Cumin

3/4 Teaspoon of Dried Oregano

1 1/2 Teaspoons of Salt, or to taste

1 Tablespoon of Fresh Lemon Juice

1/2 Cup of Avocado Oil Mayonnaise (I use this brand)

Directions:

Preheat your oven to 400 degrees F. Split the spaghetti squash stem to stem and remove the seeds. Place the squash halves cut side down on a baking sheet, and bake for one hour. Remove the squash from the oven when tender and flip to cool. At this point, you can store in the refrigerator until the next day if desired.

On the day you make the dish, preheat your oven to 400 degrees F. Put the Spaghetti Squash back into the oven to rewarm for ten minutes cut side down, and prepare it for stuffing. To make the Turkey and Vegetable Stuffed Spaghetti Squash, in a large skillet, add two tablespoons of garlic infused olive oil, and cook the diced zucchini, fennel, red bell pepper and scallions for two minutes on medium high heat. Add 1 teaspoon of salt, 1 teaspoon of black pepper, the chives, smoked paprika, parsley, cumin and oregano. Continue cooking and stirring occasionally until the vegetables are tender. Remove the vegetable mixture to a bowl, and in the same pan, add the last tablespoon of garlic infused olive oil, the ground turkey, a teaspoon of salt and a teaspoon of pepper and cook, breaking the turkey up with a spatula into small crumbles as it browns.

Add the vegetable mixture back into the cooked turkey. Then, stir in the mayonnaise and lemon juice. Brush the inside of the spaghetti squash with a little extra olive oil and sprinkle with salt and pepper. Mound the filling equally between the two halves of spaghetti squash. (You may have extra filling depending on the size of your squash. It’s wonderful just as is.) Then, sprinkle the tops with the grated parmesan. Bake in the preheated oven for 1/2 hour. To serve, scoop out portion sizes with a large serving spoon right down to the bottom of the squash.

This is a delicious recipe and a wonderful way to get a variety of vegetables into your dinner.

I recently signed up for monthly deliver of Butcher Box meats, and I absolutely love the quality and convenience. The ground turkey is the best I have ever tasted. You can choose your box each month and switch things out depending on what you’d like. You get to build your own box, plus they have specials each month. The link here gives you a special code for 15% off. I highly recommend it for quality meat!

Enjoy!

Fall Fresh Safer Beauty for Everyone!….and my Good Morning Gorgeous Smoothie!

Beauty Counter Limited Edition Fresh Fall Favorites are HERE!  Today Beautycounter released 11 new items for the Fall Fresh Beauty launch. These items are while supplies last, so if there’s something you want for you or to gift, don’t wait!

Soooo exciting… 10 new items & sets, 21 shades, and new tools are HERE! Before we jump into the fun, I want to THANK YOU for being here. I know there is a lot going on in the world, but I’m hoping to offer a calm, peaceful space for you to practice self care. This month, I hope to help you find safer swaps to treat yourself. I love indulging for myself while gifting loved ones.

I don’t know about you, but I’m SO EXCITED and can’t wait to FINALLY be able to reveal Beautycounter’s limited edition holiday collection with you!

I AM SO EXCITED ABOUT BEAUTYCOUNTER’S FIRST TALC-FREE POWDER MAKEUP! This Golden Hour All-In-One Palette has me feeling the glow up, even in quarantine! I am wearing it here. This is a great price point on this makeup palette. You get a blush, bronzer and 4 eyeshadows! Golden Hour All In One Palette, $65 – is our first talc-free high performance makeup with high standards of heavy metal testing, no hormone disrupting chemicals, and is a stunning sunset on your eyes! If you were to buy eye shadow, blush, and highlighter individually it would cost $119, this palette is about HALF the price! AND Beautycounter is donating 10% of all profits! Plus, 10% of proceeds from the sales are being donated to Kailash Satyarthi Children’s Foundation, which is dedicated to eradicating child labor and exploitation.

Warning, it will probably sell out. In years’ prior the palette sold out in a few days!

The Jellies Shimmers, $39, are BACK! I am SO excited about the new scents and shades: Cocoa, Caramel, Honey, Peppermint, Sorbet. Like Juicy Tubes but without the toxic chemicals and slightly sweetened with stevia.

Beyond Gloss Trio, $49 – a fantastic trio with ranging shades. It’s like a “buy 2 get one free” our regular prices. I love this holiday-inspired Mandarin Violet scent, too. Honestly, I don’t think I can live without Lilac Shimmer! It’s gorgeous!

Protect and Polish Lip Duo, $34 – is magic for dry lips. If you experience peeling, cracking, or bleeding lines from aging then you’ll love this set of lip polish and better balm!

Bright Side Duo, $75 – “100% saw immediately brighter skin.” Our day and night combo of best-selling treatments for 24/7 glow, they defend with antioxidant-rich Vitamin C, which also synthesizes with collagen to repair skin. A full size All Bright Serum is $79! These work regardless of skin type; it’s a perfect gift and addition to any skincare routine! This is in my top 3 picks!

Countertime Radiant Skin Set, $89 – combines our bestselling anti-aging award-winning Radiance Serum with a brand new facial roller tool to smooth lines and de-puff skin. “100% said skin texture felt smoother, and 97% said fine lines and wrinkles were reduced, skin felt firmer, and experienced brighter, more radiant-looking skin.” I’m telling you that roller feels soooooo good! It really does destress…..used it on hubby Doug too!

Good To Glow Body Duo, $59 – our newly formulated Sugarbuff Body Polish has finely-milled sugar to gently exfoliate the skin to leave a healthy glow for soft, hydrated, revitalized results. The Luminous lotion is formulated with responsibly-sourced mica for a natural-looking sheen and glow. Citrus and chamomile scent is soothing.

Special Edition Cleansing Balm, $95 – this enormous bomb of a balm is a fantastic value ($.76/oz vs $.96)! The Swiss Army Knife of skincare, this jack-of-all trades can be a makeup remover, face wash, and hydrating night time mask (one of my favorite ways to use it)! I highly recommend it after you apply the Resurfacing Peel, wake up to rejuvenated bright, even-toned skin! Plus, we use it all over to spot treat eczema and dry, cracking spots. It is an awesome product! So many uses, and the lotus extract, an active stem cell that helps to soothe and de-stress the skin, and a blend of jojoba and avocado seed oils which mimic the skin’s natural lipid barrier is just wonderful!

Body Butter Trio, $49.Hand Creme Trio, $34.Calm, Balance, and Uplift are subtle and soothing.*note the Ultimate Renewal Bath Set (with rosewater body oil, a luxurious dry brush, and the same scrub) is being put on hold, let me know if you’d like to pre-order it with me.

Don’t forget to add Band of Beauty to your cart! This is like our Amazon Prime of Better Beauty – 10% back as product credit on future orders, free shipping on orders $100+, and the Welcome Gift of the detoxifying Charcoal Mask and Overnight Resurfacing Peel duo.

And, on top of all that goodness, I have more good news to share (I think we all need it)! Governor Newsome signed both the Bills to ban toxic personal care products in California, this is HUGE! The greatest gift you can give me is a referral; I’d LOVE for you to invite a friend to this group to spread the word and help us get safer products into the hands of everyone!

And to go along with healthy, glowing skin, I don’t want you to forget to nourish yourself on the inside, so I am reposting my favorite smoothie recipe here for glowing skin and health. It is my Good Morning Gorgeous Smoothie full of antioxidants and skin loving ingredients. My video demonstration can be found here on the blog.

Here’s the recipe:

Good Morning Gorgeous Smoothie Bowl

Ingredients:
1/2 Cup Fresh Raspberries
1/2 Cup Fresh Strawberries
1/2 Cup Fresh Blueberries
1 Ripe Banana
1 Cup Packed Baby Spinach
1 Tablespoon Sunflower Seed Butter or Tahini
2 Teaspoons Ground Flax Seed
1/2 Cup Crushed Ice
1/4 Cup Cold Water
2 Teaspoons of Sliced Almonds
Sliced Mango for the top

Directions: Place all the ingredients into a blender except the Sliced Almonds and Mango and reserving some each of the Raspberries, Strawberries and Blueberries to scatter on the top. Blend on high until smooth. Pour into a bowl (or bowl mug). I am a fan of Affirmation Bowl Mugs like this one.  Scatter with reserved berries, a few slices of mango, and sliced almonds.
Sit down and savor this highly nourishing breakfast. It is a wonderful way to care for your body that is your home while on this planet!

Have a Gorgeous Week, and don’t hesitate to reach out to me with any questions!

Decadent Chocolate Truffles, Fall Vibes and Color Palettes from Beauty Counter

I don’t think we need a season change to enjoy decadent chocolate truffles, but for some reason the beginning of October always has my mind going toward thoughts of them.

This recipe is nut, dairy, grain and gluten free and melt in your mouth.

They are sweetened with Maple Syrup and Enjoy Life Dark Chocolate Chips which is my go to chocolate chip because the are allergen friendly.

Decadent Chocolate Truffles

Ingredients:

1 Cup of Enjoy Life Dark Chocolate Chips

1/3 Cup of Sunflower Seed Butter

1/4 Cup of Cocoa Butter (chopped into small pieces) This is my preferred brand.

2 Tablespoons of Maple Syrup

1 Teaspoon of Vanilla Extract

1/8 Teaspoon of Salt

1/4 Cup of Cocoa Powder (reserved for rolling)

Directions:

In a double boiler, place the chocolate chips and the cocoa butter. I make my own double boiler by placing a small saucepan with an inch of water on the stove and using a stainless steel bowl that fits on top without touching the water. If you are using this, the chocolate chips and cocoa butter go in the bowl above the simmering water like a double boiler to melt it.

Melt the chocolate chips and cocoa butter over simmering water. When they are completely melted, whisk in the remaining ingredients except the cocoa powder until smooth and glossy.

Place the bowl of chocolate into the refrigerator for a half an hour to cool enough for scooping.

When the truffle mixture is ready to scoop, get a small plate and add the cocoa powder to it. With a tablespoon cookie scoop, scoop the truffles one at a time onto the cocoa powder and roll them around until evenly coated with cocoa powder. Place them on a parchment lined cookie sheet. When all the truffles are rolled let them set for 30 minutes. Then they are ready to eat. Store them at room temperature.

Makes approximately 15 decadent truffles

So, are you feeling those Fall vibes? I am! There’s a little nip in the morning air, the leaves are changing, a hint of wood smoke around town, and pumpkins everywhere! We even have a house down the hill from us decorated to the hilt for Halloween already. It is quite well done. We were walking Ming a few nights ago, and I had to pull my daughter, Skyli, back from walking into the road because she was looking at all the details of their yard. Do you have a favorite fall color? Rich plums, warm browns, coppers, dark greens, burgundy, black…. I like them all, but my favorites are the coppers and rich plums for sweaters, jackets and bags. Give me a black pair of boots any day.

Have you checked out the eye palettes at Beauty Counter? The one shown here is the classic palette with warm nudes and neutrals using clean safer beauty ingredients. I’m wearing it in the photo below along with the Illuminating Cream Highlighter in Pearl Glow and Bronze Glow. The Sheer Genius conditioning lipsticks come in ten shades and the ECOCERT-certified organic vanilla from Madagascar is responsible for this lipstick’s signature sweet scent. Pick a blush, highlighter or bronzer for your cheeks and you are set with your new Fall into Winter look! You can get those in creams like I used here or silky smooth triple milled powder.

Fall Vibes
Here’s the Classic Palette on my eyes

You can save ten percent off your first order too. When you go to Beauty Counter and sign up for emails you will get a coupon code sent to you. You’ll also get a little something special from me when you order and choose me as your consultant.

All Beauty Counter ingredients are rigorously screened for toxins and contaminants. We all deserve to know when we use skin care and makeup that we are safe. I hope your Fall is going well so far.

Farmhouse Style Foaming Hand Soap to Make Yourself in Peppermint Mocha!

I have an awesome DIY recipe for you to make your own Peppermint Mocha foaming hand soap in an adorable Farmhouse Style dispenser!

This is super easy and convenient, plus shall I say fun to make? It really is enjoyable to mix up your own hand soap. When you have the simple ingredients handy, you can make it all year round. This is a safe way to wash your hands without any chemicals or unwanted toxins going onto your hands. We all have been washing our hands a lot lately!

This peppermint mocha essential oil mixture smells good enough to eat! My favorite kind of soap!

Here’s how to make it and where to get these super cute, glass farmhouse dispensers.

Farmhouse Style Foaming Hand Soap in Peppermint Mocha

Ingredients:

1 Glass Farmhouse Style Foaming Dispenser or other 12 oz. size foaming dispenser

1/4 Cup of Liquid Castile Baby Unscented Soap

1 Tablespoon of Aloe Vera Gel (optional) this is soothing to the hands. this one is EWG Verified as some have unwanted preservatives

1 Teaspoon of Fractionated Coconut Oil (this is a liquid coconut oil not a solid, solid will not work)

4 Drops of Coffee Essential Oil (here)

4 Drops of Vanilla Essential Oil

3 Drops of Peppermint Essential Oil

1 Cup of Distilled Water

Directions: Mix together all the ingredients except for the Distilled water in a 2 cup glass measuring cup. Add the Distilled Water to the 12 oz. line and mix with a whisk.

Pour the hand soap into your dispenser. That’s it. It’s ready to use.

You will enjoy this uplifting aroma every time you wash your hands!

Sausage and Swiss Chard Vegetable Soup, Low FodMap, Grain Free

We have had several days of rain and cooler weather, and that always gets me craving soup!

I made my Healing Chicken Soup one day and the next I made this Sausage and Swiss Chard Vegetable Soup using Plant Based, Low FodMap, Low Carb Miracle Noodles. They have a good texture and are wonderful in soups! It was hearty, warming and delicious. So good in fact, that I had leftovers for breakfast!

Soup for breakfast is actually a very nourishing way to start the day when it’s a good one that meets your protein and vegetable requirements.

This soup takes about 30 to 40 minutes to prepare, and then you can just put it in the crock pot for 4 to 6 hours until you want to eat. Alternately, you can simmer it on the stove for 30 minutes and skip the crock pot. I love recipes like that! It gives me more time in the afternoon if I use the crock pot and flexibility.

Sausage and Swiss Chard Vegetable Soup

Ingredients:

1 pound of Pastured Ground Pork

1 pound of Grass Fed Ground Beef

My Low FodMap Sausage Seasoning Blend here:

2 Teaspoons of Ground Fennel

1 Teaspoon of Ground Thyme

1 Teaspoon of Sage

1 Teaspoon of Black Pepper

1 Teaspoon of Salt

Mix the sausage seasoning blend together.

3 Cups of peeled and diced Butternut Squash and 1/2 teaspoon of salt for browning.

4 Cups of Swiss Chard, Chopped

2 Medium Zucchini, Chopped

1 1/2 Cups of Sliced Scallions (green parts only for Low FodMap)

8 Cups of Chicken Stock

1 Package of Fettucini Miracle Noodles

2 Tablespoons of Garlic Infused Olive Oil

1 Tablespoon of Dried Parsley

Optional: Real Parmigiano Reggiano to grate over the top when serving.

Directions:

In a large skillet over medium high heat, place a tablespoon of Garlic Infused Olive Oil.

Add the ground pork and beef to the olive oil, then sprinkle your sausage seasoning over it. Saute this mixture, blending in the seasoning with a spatula, and thoroughly cook and brown the meat. Drain the fat, then add the cooked meat to your crock pot. Using the same pan, add the second tablespoon of Garlic Infused Olive Oil and then add your butternut squash, and sprinkle it with a half teaspoon of salt. Brown it over medium heat for about five minutes. Turning half way through. The squash only needs to be browned, not cooked through. Add the squash to the crock pot with the ground meat.

Add the remaining soup ingredients except the miracle noodles and parsley, including the broth, to your crockpot. Stir, then place the lid on, set the crock pot to high and let cook for 4 to 6 hours.

About 15 minutes before serving, open your Miracle Noodle package, rinse them under cold water, and add them to the soup along with the dried parsley.

If you eat dairy, this is good with real aged parmesan grated on the top.

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