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}”
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”
Ingredients 1 medium acorn squash 1 tablespoon butter 1 cup shredded carrot ½ cup chopped sweet onion 1 tablespoon grated fresh ginger 1 13 ounce can full-fat coconut milk 1 ½ cups vegetable or chicken stock ½ teaspoon salt Toasted pepitas (or other seed), roasted chickpeas, additional coconut cream drizzle (optional) Directions Preheat oven to 400°F. Cut squash in half lengthwise; remove seeds. ArrangeContinue reading “Carrot and Acorn Squash Soup”