Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Autumn Fried Rice with Buffalo Nuts®
Details
- Serving Size: 8
- Gluten-Free: True
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 14 Points
Cuisine
- Chinese
- Asian
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 6 carrots diced
- Chicken stock or broth as needed
- 1 ½ cups Tropical Food's Buffalo Nuts®
- 1 tbsp. fresh ginger, minced
- 5 cloves of garlic
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- ½ cup red apples, diced
- 1/3 cup soy sauce
- ½ cup yellow squash, diced.
- Vegetable oil as needed
- 3 cups white rice
Instructions
In a large sauce or frying pan, add enough oil to coat the pan. Turn heat to medium high.
Add onions and cook for 50 seconds.
Add carrots, squash, apples, cinnamon, and nutmeg. Cook for 20 seconds and add Buffalo Nuts.
Mix ingredients in pan and cook for additional 20-30 seconds.
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