CREAM OF MUSHROOM SOUP

Cream of Mushroom Soup - cleaned up and homemade!



Makes approximately 1 cup, equivalent to one can.


3 Tbs of olive oil
3 Tbs whole grain flour (you can use rice flower if you need gluten free)
1/2 cup organic milk (almond milk)
1/2 cup organic or homemade broth 
Pinch of Himalayan pink salt
1/2 cup of chopped mushrooms (or more)

Heat the oil in a pot over medium to high heat.  when warmed and very thin, whisk in flower and let cook for 1 minute.  
Poor in liquids while still whisking.
Add salt and mushrooms (in this step you could add in anything you wanted to make a cream of... ____ soup. For example, broccoli, chicken, garlic, onions, ground mustard, cheese, nutmeg... ect)
Whisk until sauce comes to a boil, then turn off the heat.  

Sausage and Egg Casserole

I recently went on a leadership retreat with some my amazing team of Beachbody coaches! It was the time of my life!! Made some amazing friends, learned a ton and also got to eat a lot of awesome CLEAN food!! So, with that I have a ton of new recipes to add! YUM!!

This was one egg bake that I will be making regularly! It was delicious and it is already on my menu for Christmas brunch! YES, I think THAT FAR AHEAD! hahaha!! I wanted to share it with all of you! It is Friday and a lot of us have a 'big breakfast' on the weekends! So, try this clean version of sausage and egg casserole. It will not disappoint!

EGG AND SAUSAGE CASSEROLE

2 cups cheddar cheese - grated

1 cup of homemade cream of mushroom soup

1 dozen eggs

1 lb. of  ground turkey breakfast sausage 

  

Brown sausage and drain well

Grate cheese 

Beat eggs

Mix all together with soup in bowl and pour into a 9x13 inch pan.

Bake at 350 degrees for 30 minutes or until a knife comes out clean when tested.

Can be reheated later.

(Can also eat with hot sauce on top ) 

Enjoy!