SHREDDED BRUSSEL SPROUT SALAD

How To, Recipes, Veggie of the Month
This is the time of year that I start to really crave those amazing farmer's market freshly picked leafy greens. I know this is not what everyone craves in December but for me the crunch of good lettuce leaves is something I do enjoy. We recently have been including BIG salads into our daily diets. (Pictured to the left. Jason's is one meal mine is easily two!) Since the lettuce is a little lackluster and big salads become extremely boring to me. (Not Jason he could eat them every day.) I have turned to cabbage salads for my daily go to during the winter. One thing I love about any type of cabbage salad is the longevity. I can easily make the salad Sunday evening and still be eating it…
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ROASTED PUMPKIN SOUP

How To, Meal Planning, Recipes, Veggie of the Month
There is nothing more soothing than a wonderful squash soup on a chilly fall day. I usually tend to pick butternut squash as my base squash but this year I tried out some different recipes using pumpkin. Since it is only here for a short amount of time it feels like a special event when making it.  With as many food allergies as I have, I tend to look at recipes as a guideline rather than a rule. This recipe is loosely taken from, "The Martha Stewart Cookbook".  Instead of half-and-half and sour cream I used coconut milk. I also roasted the pumpkin and carrots to add a little more flavor. Pumpkin is bland it needs all the help it can get! This is really a base soup that other…
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