Creamy Taco Soup



  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 coves garlic, minced
  • 1 Tbs cumin
  • 1 tsp chili powder
  • 8 ounces cream cheese, softened
  • 2 – 10-ounce cans Ro-tel tomatoes, undrained (with green chilies)
  • 2 – 14.5-ounce cans beef broth
  • 1/2 cup heavy cream
  • salt to taste


In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.

Makes 8 cups



Chocolate Zucchini Donuts


Ingredients  (not including frosting):

  • 1 cup blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 large eggs
  • 1/3 cup Swerve
  • 1 Tbs butter, melted
  • 1 Tbs unsweetened almond milk
  • 3/4 cup grated raw zucchini
  • 1/2 cup chopped walnuts or pecans


Grate the zucchini.  Squeeze out the water and measure 3/4 cup.  Set aside.

Preheat oven to 350 degrees.  Combine almond flour, salt, cocoa powder, cinnamon and baking soda into medium sized bowl.  In another bowl, beat eggs and Swerve for about 2-3 minutes.  Then add in melted butter and almond milk.

Stir wet and dry ingredients together, only stirring enough to combine.  Gently fold in the zucchini and nuts.  Spray donut pan (or muffin top pan) with coconut oil spray, divide mixture evenly into cups (6 cup pan).  Bake for for about 20 minutes, or until top is browned and toothpick inserted into the center comes out clean.

Makes 6 muffins

Frosting Ingredients:

  • 3 oz softened cream cheese
  • 2 Tbs softened butter
  • 1 heaping Tbs Powdered Swerve

Stir together Frosting ingredients.  Evenly spread among donuts.