Whole30 Day 4 of Recipes: Easy Brussels Sprouts & Butternut Squash Soup
"Know This: You can start over, each morning."
- Tyler Joseph
Had a lapse? That's all it is. Just get back on the wagon. And make sure to follow @Whole30 on Instagram and FB for great info and resources. Today are two recipes - Butternut Squash Soup - always great at this time of year and a recipe for Brussels Sprouts.
Thanks to my dear friend Sophia for this recipe. She's Greek so she doesn't measure but if you don't overdue the garlic, I think you are safe.
Butternut Squash Soup
You'll need a big pan, a blender and the following ingredients:
- Garlic
- Leeks
- Butternut Squash
- Sweet Potatoes
- Carrots
- Chicken Broth
- Salt & Pepper
- Olive Oil
- If desired - cinnamon, cumin, coconut milk, a touch of ghee.
Directions:
- Cook garlic and leeks in olive oil until softened.
- Add cut up squash, potatoes and carrots and cook them up a bit, then add enough chicken broth to cover the vegetables and let simmer for about 20 minutes, or until everything is cooked and softened.
- Put ingredients into the blender and blend until smooth. Return to pan and slowly reheat, adding broth until desired consistency. Add additional spices to taste.
Easy Peasy Roasted Bacon Brussels Sprouts by @bitsofbbskitchen
Ingredients
Love,
Tracey
- Brussels sprouts (I usually use around two pounds)
- Whole30 compliant bacon (between 2-4 strips)
- 1/2 a red onion
- Oil of choice (ghee or clarified butter is my preference for this dish though)
- Preheat oven to 400 degrees.
- Wash Brussels sprouts, trim off ends that are too tough to eat and remove any outer leaves that may come off. C
- ut the brussels sprouts in half and place on a greased cookie sheet.
- Dice the onion and add to the cookie sheet.
- Cut bacon into quarter inch slices and add to the cookie sheet. Melt 2 tsp of oil and pour over cookie sheet.
- Mix the ingredients well to coat everything evenly. Place in oven for 30 to 35 minutes until fork tender.
Love,
Tracey
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