Spiralized Root Vegetable Soup

Ingredients 

• 3 quarts low sodium chicken broth
• 1-2 carrots depending on size
• 1 turnip
• 1 parsnip 
• Brussel sprouts (thinly sliced)
• Bacon 
• Red onion 
• Oregano
• Thyme
• Bay leaf 
• Rotisserie chicken (optional)

Directions

1. Cook bacon in a soup pot, drain on a paper towel 
2. Discard all or most of the bacon grease. If discarding all the bacon grease, add olive oil instead
3. Cook the onion, add in garlic for a minute 
4. Add the bacon, bay leaf, oregano, thyme, and broth 
5. Bring soup to a simmer and cook for 15 minutes
6. Add in the vegetables and cook for 3 minutes 
7. Remove from heat for 5 minutes
8. Serve

Thai Yellow Curry Bowl

Vegetarian or Carnivor - pick your poison.

Ingredients

• Yellow Curry Paste
• Coconut milk or coconut cream, depending on how thick you want it
• Veggies galore. Literally ALL the veggies. Just throw 'em all in your pan. In order from longest to shortest cooking times of course.
• Optional:  Caulifredo Sauce to make even thicker/creamier

Today I used

• Broccoli
• Zucchini noodles
• Carrot shavings -  vegetable peeler
• Snow peas
• Cauliflower

I also wanted to add

• Bean sprouts
• Chicken, beef, or tofu
• Yellow squash
• Fresh basil
• Cilantro

Directions

1. Add a small amount of oil to the pan followed by curry paste
2. Add any aromatics like onions first
3. Add veggies in order from longest to shortest cooking times, sautee for a bit
4. Add coconut milk/creme to reach desired consistency - can be anywhere from a soup or a sauce
5. Add optional cauliflower alfredo sauce
6. Cook down for a while until all veggies are tender and have absorbed flavor. 
7. Take off heat and let sit for at least 20 minutes to impart flavor