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”

Carrot and Acorn Squash 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”