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!


Coconut Flax Banana Muffins

1 1/2 cups oat flour
¾ c unsweetened coconut
½ c flax
1 tsp cinnamon
½ tsp nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
3 large bananas, mashed
3/4 cup sugar substitute
2 eggs
¼ c. olive oil

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar substitute, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 mins