Author Archives: brownellbootcamp

Buffalo Chicken Stuffed Mini Peppers

For the Buffalo Chicken: 1/3 cup Greek yogurt plain 1/3 cup mayo 1/3 cup Franks Red Hot Sauce  1/4 teaspoon garlic powder 1 pound cooked chicken breast chopped or shredded (about 4 cups loosely packed) 2 ounces blue cheese crumbled (about 1/2 cup) Instructions Whisk together Greek yogurt, mayo, Franks Red Hot sauce, and garlic powder until completely combined. Add in shredded chicken, and stir until completely combined.Continue reading “Buffalo Chicken Stuffed Mini Peppers”

Beef Stew with Dumplings {GF+DF}

For the beef stew: Ingredients: 2 tablespoons olive oil 2 pounds stewing beef salt and pepper (to taste) 2 tablespoons all purpose flour {GF flour if gluten-free} 1 teaspoon dried thyme 2 teaspoons smoked paprika 1 large onion, diced 3 cloves garlic, pressed 3 medium carrots, chopped 2 stalks celery, chopped 1/2 cup red wineContinue reading “Beef Stew with Dumplings {GF+DF}”

Roasted Butternut Squash and Apple Soup

Ingredients 1 medium butternut squash peeled, cut into 3/4″ chunks 1 apple peeled, cut into 3/4″ chunks 1 stalk celery chopped 1 onion chopped 3 tablespoons extra virgin olive oil sea salt to taste black pepper to taste 4 cups low sodium vegetable broth Maple Syrup Coconut Cream 1/2 cup coconut cream 2 teaspoons maple syrup a few dashes cinnamon Instructions Preheat oven to 400 degrees. Place butternut squash, apple, celery and onion in large bowl.Continue reading “Roasted Butternut Squash and Apple Soup”

Summer Berry & Spinach Salad with Candied Walnuts

INGREDIENTS 10 oz spinach 1 cup fresh blueberries 1 cup fresh strawberries quartered 1/2 cup crumbled feta or goat cheese 1/3 cup raw walnuts 1-2 teaspoons maple syrup 1/4 teaspoon cinnamon generous shake of sea salt Dijon Dressing: 1/4 cup olive oil, 2 Tablespoons balsamic vinegar, 1 Tablespoon dijon mustard, 2 teaspoons maple syrup, seaContinue reading “Summer Berry & Spinach Salad with Candied Walnuts”

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