Banana & Chia Seed Breakfast Custards (dairy free)

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I have always struggled with eating breakfast … for a multitude of reasons. This has made me excited to eat breakfast, it’s absolutely delicious! It’s a great “Make ahead of time” breakfast for those busy mornings. It might be fun to experiment with different flavors too!
Recipe Credit: www.meaningfuleats.com

What you will need:
Serving size: 4
• 13.5 oz Coconut milk
• 2 egg yolks
• 1 banana, sliced
• 4 dates
• 1 tbsp vanilla
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/4 c chia seeds
• Top with Banana & Toasted Walnuts

How it’s done:
1. In a small saucepan, heat the coconut milk over medium heat. In a small bowl, whisk egg yolks. When the milk starts to scald, remove from heat and add 1 c to the yolks while mixing with a whisk. Add the egg/milk mixture back to the remaining milk. Using medium, heat milk for about 5 min. Stirring continually, DO NOT BOIL the mixture. It should thicken slightly. Set aside and let it cool to an appropriate temp for your blender… mine is 115 degrees.
2. In your blender add all ingredients EXCEPT the chia seeds. Blend until very smooth.
3. Add Chia seeds, blend just until well incorporated .
4. Pour mixture into 4 ramekins or small jars, cover and refrigerate overnight.
5. Top with Banana and toasted walnuts … yummy!

Spicy Sausage & Tomato Soup

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This new soup comes to me from my dear cousin Megan, who also knows her way around the kitchen. This is an incredibly tasty addition to my soup rotation…I mean, the girl put BACON in her soup! We obviously share the same genes!!

I did make a few “tweaks” to the recipe …The original recipe called for slightly less meat and added Cannellini & Kidney Beans, which could easily be added back into the soup if so desired.

What you will need:
• 4 Slices of thick bacon, chopped
• 12 oz Hot Italian Sausage
• 12 oz Andouille Sausage
• 1 Red Onion, chopped fine
• 1/4 tsp red pepper flakes (depending on heat preference)
• 4-6 cloves of garlic, chopped fine
• 1 Bay Leaf
• 28 oz whole, peeled, tomatoes
• 14 oz stewed tomatoes
• 1 tbsp tomato paste
• 3 c chicken broth (I ended up adding 2 more cups, personal preference)
• 1 c of Zucchini, halved and sliced thick
• 1 c chopped fennel
• 4 c (about of chopped Kale)
• 1/4 cup white wine
• Salt & Pepper to taste
Garnish (optional)
• Shredded Parmesan
• Parmesan & chia seed crisps

How it’s done:
1. In a pan or dutch-oven, add chopped bacon, fry until fat begins to render, and ends become crispy. Add sausage, brown meat then remove from the pan, set aside.

2. Add onions to pan, cook until softened.
a. Add Fennel, cook until they begin to brown
b. Add garlic for the last 30 seconds…do not burn the garlic.
c. Add the tomato paste & white wine, mix ingredients well.

3. Scrape the sides of the pan into your soup pot (or if using a dutch-oven, just scrape the cooked bits from the walls) Add Tomatoes, chicken broth, bay leaf, red pepper flakes, and meat to the pot
4. Cover and let simmer 30 min
5. S&P to taste
6. Add Zucchini for last 5 min
7. Kale will wilt rapidly with the heat of the soup, (so for best color& texture) add only when you are ready to serve.
8. Top with Parmesan & ENJOY!