Cream of Mushroom Soup for the Whole Foodie

This soup is so creamy and delicious. It is the perfect fall meal. It's also healthy which is a major plus! For all you Trim Healthy Mamas, this is a S meal.

Ingredients

• 1/4 cup of grassfed butter
• 3 cloves garlic, minced
• 1 1/2 pounds of thinly sliced portabella mushrooms
• 1 onion, diced (I used green this last time)
• Himalayan salt and freshly ground black pepper, to taste
• 1 cup of heavy cream
• 4 cups of chicken broth
• 1/2 teaspoon dried thyme or 2 drops Thyme Essential Oil
• 1/8 tsp of gluccie

 Directions

• Melt butter in a large stockpot over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, about 5-6 minutes. season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent
•  reduce heat and stir in chicken broth, heavy cream and thyme. Cook for about 6-7 minutes stirring frequently
• Last few minutes add in gluccie. Make sure you stir as you add so that it doesn't clump
•  If the soup is too thin, add gluccie as needed until desired consistency is reached.
• Serve immediately.

☆If you like this recipe and want to see more, please click here to attend my cooking with essential oils class. I will be sharing many healthy, hearty, and immune boosting recipes that are perfect for this time of year. The class is free and you can do it from the comfort of your home!

What are some fall favorites at your house?

*Want to know how I'm staying thin through pumpkin season and the holidays? Read about it here!

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Crustless Quiche: Gluten Free

Some mornings I just want something quick, easy, and healthy for breakfast. This morning was one of those days. I have a ton of veggies that needed to get used, so I was trying to think of what to do with them.

Before we started eating the Trim Healthy Mama way, I would have thrown together a quiche using bisquick and all the veggies. Well, that doesn't work anymore since I've leared it was making me chunky. While drooling over memories of that quiche, I decided to make a crustless, healthy quiche that fits the Trim Healthy Mama guidelines.

Enter this quiche! It used up all my veggies, tastes great, is healthy, and loved by my whole family. My family liking it is a huge thing since my kiddos are picky! For my children I added a side of mixed fruit, and a glass of It Works Greens. This helped them have a meal that was well rounded and full of vitamins and nutrients.

This quiche paired perfectly with my Healthy Pumpkin Spice Latte (this morning i left out the protein powder) You can find my latte recipe on my facebook page.

I used raw cheese and cream for this recipe, but you don't have to for it to be tasty. My mixed veggies were: 1/2 red bell pepper, cherry tomatoes, spinach, kale, broccoli, mushrooms, zucchini,  and black olives.

Crustless Quiche

(THM S)

Ingredients
☆ 8 eggs
☆1/3 cup of cream
☆2 cups diced mix veggies
☆3 TBs of cilantro
☆1/2 cup of shredded cheese
☆1/2 tsp of salt
☆1/3 cup of diced, cooked turkey bacon
☆Pepper to taste
☆1/4 tsp of turmeric
☆1/4 tsp of cumin

Directions
Preheat oven to 350°. Mix all ingredients in a large mixing bowl. Pour into greased (I used coconut oil) pie plate. Bake at 350° for 25-30 min. Let cool before serving.

What is your go to easy breakfast?

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