This tomato-free chili is a low-acid twist on the quintessential cold weather stew, and – bonus – it cooks itself while you go about your day.
Got maple syrup, apple cider vinegar and mustard (any kind)? A three-ingredient sauce makes this simple dish flavorful, savory and lightning fast to get to the table.
It’s a “creamy” soup, minus the cream. The secret is to add a can of cannellini beans and some full-fat coconut milk before pureeing. Top with gluten-free croutons and dinner is served!
This adaptable chili cooks in the crockpot while you mix up the cornbread biscuit batter, which is added on top during the last hour of cooking for a comforting, one-pot meal perfect for fall and winter.
You won’t find any butter or cream in this flavor-packed, creamy puree. With coconut milk in place of cream and fresh, fall squash that softens up right in the slow cooker, this vibrant soup will brighten your table on busy weeknights.
Why should the kids have all the fun? For an extra-special summer treat, blend up some spiked summer slushies and serve them up in these adorable and portable single-serving pouches.
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