Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Kale Butternut Squash and Bacon Breakfast Burritos with Spicy Chipotle Sauce
Ingredients
- 1 butternut squash, peeled and cubed into ½ inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/4 teaspoon ground coriander
- 1 dash cayenne pepper
- 1/2 teaspoon pepper
- 8 ounces sour cream
- 2 teaspoons adobo sauce (from a can of chipotles in adobo), more to taste
- 1/4 cup chopped cilantro
- 6 pieces bacon
- 1 bunch curly kale, cleaned, stems removed and torn
- 5 eggs
- 3 green onions, chopped
- 6 tortillas, fajita sized, warmed
Instructions
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