Creamy Mushroom (Low-Carb) Soup

This is an easy soup and is low-carb, can be non-dairy, paleo & even vegan (if you use vegetable broth)
Its perfect for those cold winter days all by itself or as an appetizer

-16-20 oz of mushrooms (1 -2 containers)
-2-3 cups low-sodium chicken broth (or vegetable
– 1 whole white or yellow onion
– 1-2 tbsp. tarragon
– 1-2 tbsp. olive oil
– 1/4 c. non-fat greek yogurt (optional)

First–CHOP up the onion into itsy bits and chop the mushrooms into itsy bits.

Saute the onion in approx 1 tbsp. olive oil for 5 mins.
add mushrooms and a little more oil and saute for another 5-10 mins.


Take the onion and mushroom mixture and dump it into a blender. Add 2 cups of your broth and blend.
Check the consistency, you may need to add another cup of broth to make it less thick.

(if you like a creamier soup, this is where you can add the greek yogurt)

Pour into saucepan, add garlic salt and tarragon to taste.
Simmer soup for 5-10 mins.

Serve hot!!


Turkey Bacon Asparagus


1 Bunch Asparagus
1 Package Turkey Bacon

Preheat oven to 350
Place a layer of foil on a baking sheet
Break off lower ends of asparagus, wrap 2-3 spears in each piece of bacon and set side by side on the baking sheet.
Place in the preheated oven for 20-25 minutes, until desired crispiness has been reached.
Remove from oven and allow to cool slightly then eat them!


Grilled Fruit Kabobs


Oh my! You guys will love these, we went through an entire tray in two days and relished each bite.

Forget the nasty sugary candies- give these a try!

Soak ~15 kabobs in shallow water (to avoid starting a fire…but if you are a pyro and are into that, then you can skip this step)

1 pineapple cut into chunks
4 peaches, sliced
1/2 seedless watermelon

In a small bowl combine:
1/2 c. truvia or other sugar substitute
2 tsp cinnamon

Place all peaches in a bowl and toss in the above mixture, mix to coat evenly.
Get creative, start a pattern or place the fruit on the kabobs randomly

Grill the kabobs about 3 minutes per side, watching carefully to make sure they don’t burn.


Tom Yum Gai (Thai Soup)

Tom Yum Gai

• 8 oz boneless, skinless chicken breast, cut into 1 1/2 inch pieces or shrimp
• 2 Tsp turmeric
• 2 garlic cloves, minced
• 6 dried kaffir lime leaves
• 1 T. dried ginger
• 1 can button sliced mushrooms
• 2 tomatoes,cut into 8ths
• 4 Tablespoons Thai fish sauce
• 3 cups water
• 1 stalk lemon grass, cut into 2″ long pieces & pounded
• 4 Tablespoons lime juice (or more to taste)
• Fresh cilantro chopped for garnish
• 1 Tablespoon thai chili pepper, chopped

1. Bring water to boil in a medium-sized pot over high heat. Add kaffir lime leaves, galangal and lemon grass. Cook for 2 minutes.
2. Add button mushrooms. Cook for a few minutes more. Add chicken. Do not stir. Cook for 5 minutes or less until the chicken is cooked through – do not overcook.
Remove from heat. Season to taste with fish sauce, lime juice and chili peppers. Serve immediately with steamed jasmine rice

Tom Yum Gai

Butternut Squash Soup

Butternut Squash Soup
• 2 tablespoons butter
• 1 small onion, chopped
• 2 stalk celery, chopped
• 2 medium carrot, chopped
• 4 red potatoes, chopped
• 1 medium butternut squash – peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper