Ingredients 3 large carrots, peeled and chopped 2 cups butternut squash, cubed 1 large sweet potato 2–3 tbsp olive oil 3–4 cups vegetable broth (adjust for desired thickness) 1–2 tsp fresh grated ginger (to taste) ½–1 tsp sea salt ½ tsp celery salt Black pepper (optional) Instructions 1. Roast the Carrots & Butternut Squash Preheat oven to  400°F . Spread chopped carrots and butternut squash on a baking sheet. Drizzle with  olive oil , sprinkle lightly with sea salt, and toss

Fresh off the vine tomatoes and avocado cubed with crumbled gluten free wasa crackers on romaine. Dressing is one clove garlic minced and...

Ingredients 6 eggs, lightly beaten 2 cups fresh spinach 1 cup cherry tomatoes 1 clove garlic, minced Sea salt and ground pepper, to taste...