Butternut Squash Soup

It freezes well so I usually double the recipe. It is also very easy to customize depending on your dietary needs.

Ingredients :

1 butternut squash, peeled and cubed

1 onion, diced

½ lb carrots, peeled and chopped

1 granny smith apple, peeled and cored

3 cups chicken broth or vegetable broth to keep it vegan

1 bay leaf

1 tsp salt

1 tsp pepper

¼ tsp nutmeg

2 cups half and half or coconut milk for vegans

Directions :

Combine squash, onion, carrots, apple, broth and nutmeg in slow cooker. Cover and cook on LOW for 6 hours, or until veggies are tender. Process with an immersion blender. When smooth, add the salt, pepper, sage and coconut milk or half and half before serving.

Keto Friendly Roasted Broccoli

Practically Country

This is one of the easiest things to make and it is so tasty as well as good for you. Roasted broccoli goes well with just about anything as a side dish. This is a much better alternative to ordinary steamed broccoli.

Ingredients:

Frozen broccoli

Olive oil

Seasoning of choice ( I use salt, pepper, garlic salt or lemon pepper depending on what I am serving it with).

Preheat oven to 425 degrees, place frozen broccoli on cookie sheet, pour olive oil over broccoli, just enough to coat lightly, season and bake in oven for 25 minutes or until browning and crispy. The darker the best the taste.

That’s it! Simple as that! Hope you enjoy!

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