There are two kinds of soups. One is pureed at the end and topped with crunchy garnish while the other borders on a stew. The soups on my list below are mostly stewy soups because when you’re making soup as a meal, you want it to be chunky and hearty.

Do you know the best thing about making soup? It’s relatively easy. You do a little prep, throw all the ingredients in a pot, and cook it until it’s done. It’s also reasonably simple. I have to show Julia Turshen’s soup formulas (below are from her site) for it to make sense.

Most soups follow the same formula. For hearty soups, it’s sauteed, add liquid, add ingredients, and simmer. For pureed soups, you blend it after simmering. (Here’s my plug to add an immersion blender to your kitchen arsenal. It’s much easier than transferring soup back and forth from a blender.)

Whether you want soup for the season or you’re looking for an easy recipe, there are so many soup recipes out there. The challenge I put together for myself was making a different soup recipe every week, which I did from October to February. 

Here are the 18 soup recipes I enjoyed!

1. Kale, White Bean, Chicken

A solid soup to start off with, this soup is made in one pot. I would argue one-pot cooking is the whole goal of making soup. This soup is one I’ve made before and one of the first we thought of when we started this weekly soup journey.

2. Spiced Lentil Soup

A friend recommended this soup and it is exploding with flavor! That makes sense because it has cinnamon, turmeric, cumin, cardamom, and cayenne pepper. This was my first time cooking with lentils!

3. Chicken Tortilla Soup

A few years ago, a friend made this soup for a dinner party and it was a hit. We’ve enjoyed this one annually.

4. Wild Rice Soup

It was my first time making this recipe and I really liked it. It’s creamy without milk and loaded with veggies and mushrooms.

5. Beef Stew

Soup or stew? To me, if the liquid can cover the ingredients, it counts as a soup, which makes the words soup and stew interchangeable in my opinion. They say it’s soup when the liquid is the primary ingredient but other than pureed soup, is liquid ever the primary ingredient? Don’t judge by my photos; I tend to get less juice and more bulky stuff when I ladle my soups. I feel you shaking your head at me.

6. Potato Leek Soup

This is one of my favorite soups. Back when we got a regular CSA, we got leeks and potatoes in the same box often. This recipe is vegan but we saute ground beef to make it a hearty dinner soup.

7. Italian Wedding Soup

Of all the soups I made, this one was a tiny bit more complicated, but it was worth it! This soup involved making my own meatballs, which was equally stressful and rewarding. This is one of my favorite soups because it is hearty and because orzo is one of my favorite ingredients.

8. Butternut Squash Soup

Butternut squash soup is an annual make! I like to make it a bit spicy and the most important part is the garnish – toasted pumpkin seeds and fried sage. My favorite variation of this recipe is in the Super Simple Half-Baked Harvest Cookbook. Remember when I cooked through the cookbook?

9. Caldo Verde

Most of our grocery shopping is done without a set list, which drives me a little crazy. I typically like to make bookmarked recipes. But you never know what you’ll find (or won’t find) at the grocery store, which makes flexibility and spontaneity a regular part of our shopping. So, when we spied beef shank on the shelf, this recipe was found, made, and enjoyed.

10. Tom Kha Gai

I made it nine weeks before falling back on my regular soup! This is my go-to soup recipe and I make it several times a year. It’s an easy and tasty way to cook chicken (because I’m always looking for those recipes) and the flavors are delicious. I’ve made it so many times I make the recipe up as I go or find a random recipe online to reference. My quick tip is using cayenne pepper in place of Thai chiles because getting those usually requires a dedicated trip to the Asian grocery store.

11. Cauliflower Soup

We brought the joy of soup to the holidays with this one. This soup was made to be a side dish to an extravagant holiday meal. This soup is hard to make look appetizing but it was good.

12. Zuppa Toscana

This recipe is based on the popular dish from Olive Garden, and though I never had it there, I can tell why it’s a hit. Honestly, put potatoes and kale in any soup and I’m there. We used ground beef instead of sausage in this soup, and this has made it to my go-to soup list.

13. Colombian Chicken Stew

Our friend recommended this soup after hearing about our weekly soup adventures. This is a very easy, meat and potatoes kind of soup.

14. Oxtail Stew

This recipe came out of the blue when I threw out the word oxtail, but we ended up making this one multiple times. It’s a rich soup and was quickly devoured. It’s a time-consuming recipe but worth it!

15. Kao Soi

Ah, weekly soup goes to another dinner party! The dinner party theme was Thai food, and this is one of my favorite Thai noodle soup dishes. It’s an intensive soup, which most Thai recipes can be, but the Thai Fresh Cookbook makes it easy. Kao Soi originated in Northern Thailand and is similar to yellow curry but with more depth. You eat it with flat egg noodles. If you see it on a menu, order it!

16. Coconut Curry Beef and Sweet Potato

This sounds like an interesting combination, right? It’s similar to beef stew but has the curry ingredient and uses sweet potato. This soup came about when we realized we had most of the ingredients already.

17. Chicken Pozole Verde

It took me this many weeks to think about Mexican soup. I’m not sure what sparked this recipe, but I was excited to cook with tomatillos and hominy for the first time. This recipe was so delicious! I used chicken thighs though because I don’t believe in chicken breasts.

18. West Lake Soup

I got the Woks of Life cookbook a few months ago in hopes of learning how to cook more Chinese dishes! I have memories of enjoying this soup at fancy events and big family meals. I’ve got to practice my egg drop technique though because my soup ended up with a few big egg globs.

The goal of making a different soup every week was one I looked forward to and only mildly stressed about. I liked that it was for a season instead of a year and it came at the perfect time. This winter was strange and the anticipation and enjoyment of a warm soup was a bit of sunshine. It’s likely that I (and maybe you) usually make a lot of soup in the winter anyways, so this challenge also made it feel like an accomplishment. The best part was I discovered many new favorite soup recipes that I’m sure will make their way into the rotation again!

What’s your favorite soup recipe?

Want to spend more time in my kitchen? Take a look at these posts:

• A Month of Dinners: What a Blogger Eats
• Best Baking Recipes I’ve Tried Lately
• Cooking Through the Half Baked Harvest Super Simple Cookbook
• Simple Guide to Brewing Kombucha
• My Favorite Easy Whole30 Challenge Recipes

The post 18 Soup Recipes for Cold Weather appeared first on Fearless Captivations.

Kombucha 101

Let’s start at the beginning. What is kombucha? Kombucha is a fermented tea. Using a SCOBY (more on this later), the sugary tea will create gasses and acid (bubbles). The end product is bubbly and mildly vinegary.

Kombucha is good for your gut and has a lot of probiotics. That means the bacteria in the drink can combine with your body’s bacteria to become stronger. Kombucha is also a good alternative to soda.

How Did We Start Brewing Kombucha?

Around the beginning of the pandemic (March 2020), we were getting groceries curbside (placing an order online and picking up). We were going through multiple bottles of kombucha a week, which was delicious but also a bit wasteful. In April, I connected with someone in Austin who was giving away SCOBYs. We quickly gathered supplies and started brewing!

We read a handful of articles and watched some videos, but we mostly took the cooking route (feel with your heart) versus the baking route (measure everything). Aside from the 14 cups of water, one cup of sugar, and seven tea bags, everything else is flexible. Yes, this means our best batches aren’t replicated but they get close/better and we try different flavors.

Brewing kombucha is a fairly easy and low-maintenance project, and we’ve brewed 265 bottles since we began! We’ve had one or two questionable batches, flavor-wise, but overall, we’ve drunk a lot of homemade kombuchas and enjoyed the process.

If you’re curious, I calculated that every batch of six bottles costs about $4, which is 66 cents a bottle. (This is calculating the cost of tea, sugar, and fruit.) We used to buy kombucha for about $2.80 a bottle. This is about a $12.80 savings every month while wasting fewer bottles.

How to Make Kombucha

First, you need a SCOBY. This stands for symbiotic culture of bacteria and yeast. It looks like a white, dense, and slimy pancake. The easiest way to start is by getting a SCOBY with a bit of kombucha juice from someone (send me a message if you’re in Austin!) or you can buy it off the internet. A new SCOBY grows at the top of a kombucha brew, so SCOBYs are always being produced.

For the first fermentation, you’ll also need a big jar, small cloth, rubber band, bottling jars, sugar, and tea. Some notes on these things:

• Here is an easy kit to get that includes jars, cloth, and rubber bands. You can also reuse a big pickle jar and use any type of cloth, about the size of a face washcloth.
• Black and green tea are best for brewing. Don’t use herbal or flavored teas.

The first fermentation (7-10 days) will give you kombucha. The second fermentation (3-7 days) will infuse flavor into your kombucha.

First Fermentation (7-10 days) – Make Kombucha

• Bring 14 cups of water to a boil. 
• Turn off the heat and dissolve 1 cup of sugar and add six or seven tea bags (or 10 grams of tea). Set a timer for 15 minutes.
• Remove the tea and let the tea cool. (I usually make the tea in the morning and it is cool by evening.)
• Add the tea to the big jar with the SCOBY and juices. Give it a stir. Place the cloth on top and secure it with a rubber band. Place the jar in a place at room temperature and without direct sunlight. (Ours is on the kitchen counter.)
• Check the kombucha in 7-10 days. You can usually smell it if it’s ready or you can give it a stir and take a sip.
• If you don’t want to infuse flavor, give your jar a swirl, bottle up your kombucha, and put it in the fridge. It’s ready to drink!

Second Fermentation (3-7 days) – Infuse Flavor

• Set out your jars (I usually have enough kombucha for six jars) and add your fruit. It can be juice or solid fruit. Use about a third cup of fruit. (I eyeball the fruit and it’s about a fourth of the bottle.)
• Screw the lid on tight and place in a room temperature, dark place for at least three days. You want the lid to be very tight.
• After three days, transfer a bottle to the fridge and when it’s cold, give it a try. This will let you know if all the bottles are ready for the fridge or if you want to let them ferment (for more bubbles) a little longer.

Quick Tips for Kombucha Brewing

• Brewing is a science experiment and differs from your unique SCOBY, how much fruit, etc. Keeping a kombucha journal will help you keep track. It can be as detailed or basic as you want it. Mine (see photo below) has the basic information to keep track of the time.
• Putting kombucha in the fridge will stop the fermentation process.
• Pop bottles were recommended but we found reusing kombucha bottles that you buy at the grocery is better. You’ll reduce waste and it’s easier to add fruit to these bottles with wider openings. Kombucha is more likely to explode out of pop bottles since you’re releasing pressure quickly at one time.
• To take the label off of kombucha bottles, add boiling water to the bottle to loosen the label adhesive. When you think you won’t burn your fingers (10-15 minutes), peel the label off. Scrub a mixture of baking soda and oil to remove the remaining stickiness on the outside.
• You can use fresh or frozen fruit in your kombucha. We found it tastes better with frozen fruit.
• Be sure to strain the fruit out before you drink it.
• My favorite kombucha flavor is pineapple ginger. Blueberry ginger and mango are also good flavors.

Kombucha continues to be one of my favorite beverages and I’m sure we’ll continue to brew many more bottles!

Here are some other posts about the fun I have in the kitchen:

• Best Baking Recipes I’ve Tried Lately
• Cooking Through the Half Baked Harvest Super Simple Cookbook
• A Month of Dinners: What a Blogger Eats
• Farm-to-Table Challenge: 5 Things I Learned in a Year of Local Eating

The post Simple Guide to Brewing Kombucha appeared first on Fearless Captivations.

So, here are some of the things I’ve baked and loved.

Sourdough Everything

Yep, we jumped on that sourdough wagon. We got our sourdough starter from Easy Tiger and had a few months of sourdough baking. We mostly followed the Easy Tiger bread recipes. Our sourdough adventures ended because we realized we didn’t eat that much bread, but it was fun while it lasted! Many of our friends were also baking sourdough, so it was fun to share photos of our loaves and talk about baking tips.

Will made several loaves of sourdough and I’ll say, hot bread straight out of the oven is heavenly!

I was in charge of baking with the sourdough discard. Fry bread was one of the easiest and tastiest recipes. I also made rosemary crackers, herb rolls, biscuits, and blueberry muffins.

King Arthur Flour has a wealth of recipes on their website. I also considered making pretzels and cinnamon rolls. (This is another sourdough cinnamon roll recipe some of my friends loved.)

The Doubletree Signature Cookie

If you’ve ever stayed at a DoubleTree Hotel, you know about the free cookies they give to guests. Lucky for me, I work at a hotel near a DoubleTree, so they graciously send us cookies every once in a while. Well, they released the secret recipe a few months ago and I’ve made a few batches of this delicious cookie since.

These cookies are made with rolled oats, chocolate chips, and walnuts, but I think the secret ingredients are the pinch of cinnamon and the freshly squeezed lemon juice. I highly recommend making the full recipe (26 cookies) and having extra in the freezer whenever you crave some dessert.

Salted Brown Butter Crispy Treats

If you’ve ever been to a party I’ve hosted, you’ve probably had these rice crispy treats. I found this recipe when I was cooking through the first Smitten Kitchen cookbook and it’s been my go-to dessert recipe since. It’s quick, easy, and always a crowd-pleaser. You can find the recipe on the Smitten Kitchen blog.

Confituras Biscuit

A local shop called Confituras is known for its jam and biscuits and they have a buttermilk biscuit kit so you can bake the biscuits at home. These biscuits were so good!

Recipes from Half Baked Harvest

I’ve been making my way through the Half Baked Harvest Super Simple Cookbook this year and baked a few hits the last couple of months. I’ve found the recipes (or variations of it) on the Half Baked Harvest blog, so you can try them out.

I’m becoming sure that browning the butter makes baked goods tastier. In the cookbook is a classic chocolate chip cookie recipe with browned butter. This recipe on the blog is a variation.

I made the Cinnamon Roll Bread Rolls from the cookbook and the chai frosting is the best part! The recipe is also on the blog. As the name suggests, this recipe is more bready than cinnamon rolls, so be warned if you’re looking for a different type of recipe.

The Butter Pecan Bars from the cookbook were so good! Here’s a variation of the recipe on the blog.

I hope you have been baking some delicious things at your home too! It’s about to be prime baking season, so I hope some of these recipes will make it to your oven!

Have you found any favorite recipes? Share in a comment below!

Follow my food adventures on Instagram, Facebook, Twitter, Pinterest, and Bloglovin’. You can also subscribe to the exclusive email list.

The post Best Baking Recipes I’ve Tried Lately appeared first on Fearless Captivations.

You might have seen these sweet potato crostinis featured in my Holiday Brunch and our New Years’ Day Brunch. They have been such a crowd-pleaser that I brought them back for our food blogger appetizer party.

I’ve met so many talented and kind food bloggers in Austin this past year, so I wanted to host a get-together to eat their food get to know them better. We all prepared appetizers to share with each other and today, with all our readers!

I’ve enjoyed making this sweet potato crostini recipe for friends. This recipe requires a watchful eye but once you become consistent with your sweet potato slices and learn the temperament of your oven, you’ll find this is a versatile appetizer recipe perfect for any gathering.

The trickiest and best part of this recipe is the sweet potato. I love sweet potatoes. They are better for you than regular potatoes, and they taste good! While crostinis are usually topped bread or cracker, using sweet potato as your crostini adds flavor and depth to your bite-size appetizer. The sweet potato slices are tricky because the thickness of the slices dictates your cook time. I prefer a crispy and firm crostini, so I recommend 1/8 of an inch. It also ensures the crostini doesn’t overpower the flavors of your toppings.

Speaking of toppings, you can do this so many ways! It first depends on what kind of cheese you prefer, and soft goat cheese, feta, and blue cheese are my recommendations. Pictured in this post I have:

• Herb Goat cheese with smoked salmon, cucumber, red onion, fresh dill, black pepper, and squeeze of lemon
• Goat cheese with honey toasted pecans, bacon, fresh thyme, and black pepper
• Feta with cherry tomato, curly parsley, mint, olive oil, red onion, squeeze of lemon, and salt

My recommended essential toppings would be a sticky bottom (spreadable cheese), fresh herbs, and a crack of black pepper.

You could also try these topping combinations:

• Goat cheese with smoked salmon, red onion, fresh dill, black pepper, and capers
• Blue cheese with walnuts, fresh rosemary leaves, and honey
• Goat cheese with pear, honey, and fresh thyme
• Feta with cranberries, red pepper flakes, sage, and honey
• Goat cheese with prosciutto, honey, caramelized fig, and fresh basil

Doesn’t the appetizer spread from our blogger party look delicious?

Be sure to check out the recipes and features from my food blogger friends!

• Crab-Stuffed Mushrooms by Sharon of DelishPlan
• Roasted Cauliflower and Sweet Potatoes Potatoes with Lemon Yogurt Sauce by Kaylin of Enticing Healthy Eating
• Strawberry Caprese Skewers with Balsamic Vinegar and Berry Mint skewers with Whipped Cream by Amy of Sushi in the ATX

I also want to tell you all about a.k.a mixology, an Austin company created by my friend Alicia. She mixed these delicious Strawberry Lemonade cocktails for us and they were incredibly refreshing and beautiful! Alicia creates clarified juices and kinds of vinegar that are perfect as drink mixers or in cooking. For our cocktail, she used her clarified strawberry and clarified lemon juices. You can find a.k.a mixology at the farmers’ market in Austin. Visit at Lakeline on Saturdays from 9am-1pm and Mueller on Sundays from 10am-2pm.

[amd-yrecipe-recipe:1]

Topping Combinations:

• Herb Goat cheese with smoked salmon, cucumber, red onion, fresh dill, black pepper, and squeeze of lemon
• Goat cheese with honey toasted pecans, bacon, fresh thyme, and black pepper
• Feta with cherry tomato, curly parsley, mint, olive oil, red onion, squeeze of lemon, and salt
• Goat cheese with smoked salmon, red onion, fresh dill, black pepper, and capers
• Blue cheese with walnuts, fresh rosemary leaves, and honey
• Goat cheese with pear, honey, and fresh thyme
• Feta with cranberries, red pepper flakes, sage, and honey
• Goat cheese with prosciutto, honey, caramelized fig, and fresh basil

Keep up with me elsewhere! You can find me on Instagram, Facebook, Twitter, Pinterest, and Bloglovin’. You can also subscribe to the exclusive email list.

The post Sweet Potato Crostini appeared first on Fearless Captivations.

Link to Half Baked Harvest Recipe

One of my favorite things to make is a galette. It has enough crust but not too much. It’s easier to throw together and more forgiving on the look. In fact, the “rustic” look is on purpose! You can go savory or sweet. They’re easy to slice up and serve. Judging by the photos from these recipes I’ve picked out, you will definitely get the wow factor when you bring one of these to your next dinner party.

Link to A Beautiful Mess Recipe

Celebrating Thanksgiving, Friendsgiving, or the holidays? Bringing one of these to your party is a great idea! Here are 10 favorite galette recipes you should definitely try. Will you go sweet or savory or both?!

Tomato, Caramelized Onion, and Gruyere Galette by Cupcakes and Cashmere

Roasted Tomato, Bacon and Goat Cheese Galette by Spoon and Ink

Strawberries and Champagne Galette with a Chocolate Crust by A Beautiful Mess

Carmelized Onion and Fig Galette with Goat Cheese by Vanilla and Bean

Buttered Mushroom, Fig, and Bacon Galette with Roasted Squash by Half Baked Harvest

Apple Mosaic Tart with Salted Caramel by Smitten Kitchen

Sweet Potato Galette with Caramelized Shallots by How Sweet It Is

Rustic Apple Tart with Whiskey Ginger Ice cream by From the Kitchen

Guilt-Free Cranberry Galette by Desserts with Benefits

Apple Cinnamon Galette by Fearless Captivations

Link to Smitten Kitchen Recipe

Have recommendations or links for your favorite galette? Be sure to comment below! I’m always on the look-out for a new recipe to try!

The post 10 Favorite Galette Recipes to Wow Your Next Dinner Party appeared first on Fearless Captivations.

Can you believe it’s officially Fall?! I can’t here in Texas; we’ve still got 90-degree weather over here! I hope it’s cooling down where you are. Even with the warm weather, I’ve been dreaming of and gathering fall recipes and ideas to celebrate the season. The last three months of the year always inspires the baker in me and it feels like the season of potlucks. Friendsgiving, anyone?

To celebrate Autumn, I’ve gathered 10 fall recipes with fall flavors, including some from my favorite Austin food bloggers, that I’m excited to try. Take a look:

• Cheesy Pretzel Twists by Sally’s Baking Addiction
• Simple Acorn Squash Miso Soup by Mary Makes Good
• Chocolate Lava Cake by DelishPlan
• Beer and Pretzel Cupcakes by Stetted
• Almond Brown Butter Rice Crispy Treats by Love and Lemons
• Pear, Riesling, and Ginger Sorbet by Serious Eats
• Caramel Apple Sheet Cake by Chef in Training
• Pumpkin Bread with Brown Butter Maple Icing by The Domestic Rebel
• Slow Cooker Apple Cider by Gimme Some Oven
• Pumpkin Oatmeal Chocolate-Chip Cookies by Chelsea’s Messy Apron

I’ve also created a Fall Bucket List I hope you’ll join me in accomplishing! I’m most excited about getting my fill of football, baking a pie (my go-to is pecan), and decorating pumpkins.

Comment below: what’s your favorite fall recipe or activity?

Check out my Autumn Inspiration Pinterest board for more recipes and décor ideas!

Keep up with my daily adventures. You can find me on Instagram, Facebook, Twitter, Pinterest, Bloglovin’, or Snapchat (@wanderlustanita). You can also subscribe to the exclusive email list.

The post Favorite 10 Fall Recipes + Fall Bucket List appeared first on Fearless Captivations.

The Whole30 Program wasn’t easy but these Whole30-approved recipes and compliant eats made it easier. As of today, I am DONE with the challenge! I’m glad new recipes helped mix things up so we weren’t eating the same thing every day. The great thing is, I know some of these recipes will become staples in the future. If you’re doing the Whole30 challenge or want to try healthier eating, here are some recipes to try.

Most of the recipes we used were compliant but if there were any recipes with non-compliant ingredients (like thickeners), we took out the ingredients or substituted it. Whenever a recipe called for ghee, we used olive oil instead.

• Chia Seed Pudding: 2 cups of milk (either coconut or almond or mix of both) and a half cup of chia seeds, refrigerate for a couple of hours or overnight
• Sweet Potato Hash: roasted cubes of sweet potato, mixed with pieces of compliant bacon, and poached eggs on top
• Shakshuka

Chia Seed Pudding with Strawberries

Shakshuka

Scrambled Eggs, Pot Roast, Roasted Sweet Potatoes, Strawberries

Lunch

• Some veggies in our salads: greens of some kind, mushrooms, carrots, cucumbers, tomatoes, sprouts, cauliflower, avocado, and bell peppers.
• Pesto Shrimp Grilled Peach Salad (good pesto sauce to put on anything)
• We used the Whole30-approved Tessemae’s salad dressings and be sure to check the website for the specific flavors since not all under the brand are compliant.

Grilled Chicken Salad

Pesto Shrimp Grilled Peach Salad

Snacks

• Fresh fruit (bananas, watermelon, mangoes, strawberries, blueberries, peaches, figs)
• Unsweetened banana chips
• EPIC bars – my favorites are turkey and chicken
• These date, goji berry, coconut, cacoa bites from Whole Foods are so addicting!
• Larabar– check ingredients to see which ones are compliant, my favorites are Pecan Pie, Pineapple, and Apple Pie
• Guacamole (naturally compliant!)

Guacamole

Fresh Fruit

Dinner

• On a few occasions, we used cauliflower as “filler” for rice. It wasn’t my favorite.
• This steak and vegetables recipe I featured on the blog before minus any non-compliant ingredients like soy sauce.
• Slow Cooker Beef Roast: one big old beef roast, salt, pepper, and one jar of compliant salsa (made this one at least once a week, topped on salads and cauliflower rice)
• Almost 5 Ingredient Pizza Spaghetti Pie (favorite! I added zucchini and mushrooms.)

Almost 5-Ingredient Pizza Spaghetti Pie

• Creamy Cauliflower Shrimp Chowder (we didn’t puree the soup at the end)
• Paleo Shepherds Pie (While very tasty, I think the white potatoes made me feel bloated. You could use cauliflower or sweet potato instead of white potatoes.)
• Slow Cooker Buffalo Chicken Stuffed Sweet Potato
• Slow Cooker Basil Chicken in Coconut Curry Sauce
• Slow Cooker Chicken Tikka Masala (favorite!)

• Turkey Veggie Bowls (started out as wraps but the lettuce didn’t cooperate): ground turkey seasoned with coconut aminos topped with raw bean sprouts, shredded carrots, cucumber, and guacamole

• Coconut-Fried Shrimp with Mango Habanero Salsa (shrimp dredged in egg and coconut flakes fried in oil; pureed mango and habanero for salsa)

• Watermelon Gazpacho (favorite!)

Watermelon Gazpacho and Salad

• Slow Cooker Kale, Chicken and Sweet Potato Stew (favorite!)

Drinks

Eating Out

The post My Favorite Easy Whole30 Challenge Recipes appeared first on Fearless Captivations.