Ingredients: 2 tablespoons butter, olive oil for vegan, ghee for Whole30 1 medium onion, chopped 4 cloves garlic, chopped 8 cups chopped celery, about 12 stalks 1 lb potatoes, peeled and diced 4 cups chicken or vegetable stock Optional ½ cup parsley, for color Sea salt and pepper, to taste To serve: dill and sour cream Instructions: Heat the butter in a large pot over medium-high heat. Add the onion and let it cook for 3 minutes. Add the garlic and cook for 1 minute more. 2 t

vegan, gluten-free, no refined sugar A soft, cinnamony apply center and a crumbly, melt-in-your-mouth oatmeal streusel topping. These muffins make it 100% acceptable to have dessert for breakfast. 📌RECIPE📌 -2 apples (chopped into small cubes) -1 small banana (or 1/2 a large one, or replace with 1 egg) -1 cup milk of choice -1/4 cup maple syrup or honey -1/4 cup coconut oil -1 tbsp vinegar -1 1/2 cups oat flour -1/4 cup rolled oats -1 tbsp baking powder -1 tsp baking soda -1

What is Acupuncture? Acupuncture is a Traditional Chinese Therapy that originated in China thousands of years ago. Acupuncture promotes...

Ingredients: 4 T unsalted butter 1 T olive oil 1 onion, chopped 1/2 head cauliflower, broken into small florets 1 lb baby bel mushrooms, cleaned 4 T Kettle & Fire Mushroom Bisque Bone Broth or 2-4 T vegetable broth, depending desired consistency 1/2 t. fresh thyme (or more if you like it) 1 T. dried parsley flakes 4 cloves of garlic, minced Salt and pepper to taste Directions: 1. Clean whole mushrooms with a damp paper towel, so mushrooms do not soak up too much water an

Amy has committed her life to promoting wellness, pouring her heart, soul and intention into helping others restore and revitalize their...