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  • Savory Sweet Potato Soup

    Instructions

    1. In a large soup pot add oil and diced onion. Heat on low until translucent.
    2. Add spices, stir to make a “slurry”. Cook for about one minute.
    3. Add garlic, salt, and pepper.
    4. Add cubed sweet potatoes, beans, and chicken stock. Stir.
    5. Bring to a boil. Then simmer until potatoes are soft. Apx
      30-45 minutes.
    6. Transfer soup (as is) to a blender. Blend until smooth or to your liking.
    7. Transfer to soup pot. Add coconut milk. Stir. Cook on low for apx 10 minutes.
    8. Add garnishes if you wish (cilantro, lime etc)
    9. Enjoy!

    Ingredients

    1 tbsp coconut oil or olive oil

    1 med yellow onion, diced

    1 tsp chili flakes

    1 tsp coriander

    1 tsp ginger

    1 tsp turmeric

    3 cloves garlic, minced

    Generous pinch of salt

    Black pepper to taste

    2 large sweet potatoes, cubed mall

    1 can of cannellini beans (can substitute with other white beans)

    4 cups chicken or vegetable stock

    Apx 26 ounces of Thai coconut milk

    AGS Safe Ingredients*

    Bush's Best Cannellini Beans

    Organic Great Value Chicken Broth

    Thai Kitchen Coconut Milk

    Organic Great Value Spices

    *Safe for me but may not be for thee

  • Chocolate Chip Cookies

    Instructions

    1. Preheat oven to 350F
    2. Line baking sheets with parchment paper
    3. In a medium sized bowl gently whisk flour and baking soda; set aside
    4. In a large bowl beat butter and sugar on medium speed until combined, light and fluffy; apx 3 minutes
    5. Add salt and eggs to wet ingredients; mix until combined
    6. Gradually add flour mixture to wet ingredients; mix until combined
    7. With a spoon mix in chocolate chips
    8. With a spoon, drop heaping portions of dough about 2 inches apart on the lined
      baking sheets
    9. Bake approximately 8 to 10 minutes; until golden on edges
    10. Remove from oven, let cool for at least 1-2 minutes then move to a cooling rack
    11. Enjoy

    Ingredients

    2¼ cups flour

    ¼ tsp baking powder

    2 sticks unsalted butter, room temperature

    1½ cup granulated sugar

    1 tsp salt

    2 large eggs

    1 bag chocolate chips

    AGS Safe Ingredients*

    Nestle Tollhouse Allergen Free Chocolate Chips

    Florida Crystals Raw Cane Sugar

    King Arthur Unbleached All Purpose Flour

    Country Crock Plant Based Butter with Olive Oil

    Tip

    The Key to this recipe is to remove the cookies from the oven as soon as they start getting golden around the edges. They may appear to be underdone but let them cool on the baking sheet until you
    can move them with a spatula to a cooling rack.

    *Safe for me but may not be for thee

  • Refreshing Shrimp & Duck Bacon Salad

    Ingredients

    One bag frozen raw shrimp

    Organic Great Value Garlic Powder

    Organic Great Value Onion Powder

    Amaroo Hills Duck bacon (amount of your liking)

    Your favorite lettuce(s)

    Thinly sliced or chopped red onion

    Violife Shaved Parmesan

    Brianna’s Homestyle Blush Wine Vinaigrette Dressing

    Salt and pepper to taste

    Add kalamata olives and chopped hard boiled eggs if you like!

    Enjoy with your favorite wine from Scout & Cellar

    Directions

    Thaw shrimp according to package instructions

    Thaw Amaroo duck bacon to package instructions

    Chop lettuce to your liking and add to serving bowl

    Slice/chop red onion an add to the lettuce

    Add other toppings to your liking

    Sauté duck bacon slowly; appx 5 to 7 minutes; chop and add to salad

    In a separate sauté pan cook shrimp in a couple tablespoons of olive oil or Alpha Gal safe butter; Season with garlic
    and onion powder. Once the shrimp are a nice pink add to salad

    Add 2-3 tablespoons of dressing

    Enjoy!

    *Ingredients are safe for me but might not be for thee
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