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Harvest Minestrone with Quinoa and Kale

Thanks to Mind Body Green I made a big pot of Harvest Minestrone a few days ago. Similar to traditional minestrone just a little healthier with some additions like quinoa and kale!  It is delicious.  I did not follow their recipe exactly I used only one can of beans and I used yellow squash as well as zucchini. I also did not garnish with parmesan since I like to keep things dairy free most of the time. Also it would be very easy to add chicken or sausage to this soup if you find yourself wanting meat.  It’s a great Fall soup and one you can feel good about eating! Enjoy!

Ingredients

  • 1 sweet onion – medium diced
  • 2 celery stalks – medium diced
  • 3 carrots – medium diced
  • 2 tablespoons olive oil – or enough to cover the bottom of the pot
  • 2 cloves garlic – finely chopped
  • 2 cups fresh zucchini – medium diced (about 1 medium or 2 small)
  • 2 cups green beans – cut in 1 inch pieces
  • 1 bell pepper – medium diced
  • 1 28-ounce can crushed tomatoes
  • 2 28-ounce cans of water
  • 1 15-ounce can of cannellini beans
  • 1 15-ounce can of chickpeas
  • 1 cup quinoa
  • 2 cups kale – stems removed
  • 1 teaspoon turmeric (or to taste)
  • Pinch of red pepper flakes
  • Salt and pepper to taste
  • Garnish with parmesan to taste
  • Garnish with slivered basil or finely chopped rosemary

Directions:

Place a large stockpot over medium heat and add the onions, carrots, bell peeper and celery. Cook for about 5 minutes or until softened.

Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.

Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.

Add the tomatoes and the water, raise heat to high and bring to a boil.

Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.

Add the quinoa and cover for 15 minutes.

Remove the cover, add the kale and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.

Grate in the parmesan, add the basil and serve. (or do this for individual servings).

Pumpkin Chocolate Chip Muffins

Fall is by far my favorite season of the year so I am happy to share with you my recipe for pumpkin chocolate chip muffins.  I used to make these with whole wheat flour but since I have tried to cut gluten out of my diet (for the most part) I decided to alter my recipe to make it gluten free and also dairy free. Bonus is that my kids love them too so I can feel good about letting them have one for breakfast or for an occasional treat!

Here is what you will need:

1/4 + 2tbsp of truvia baking blend

1/4 cup canola oil

2 eggs

3/4 cup organic canned pumpkin

1/4 cup water

1 cup Bob’s Red Mills Gluten and Dairy free All purpose flour

1/2 cup Bob’s Red Mills Brown Rice Flour

1 tsp xanthan gum

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cloves

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/2 cup dairy free or dark chocolate chips

Yields 12 muffins

Directions:

Preheat oven to 400 degrees. Mix truvia, oil, and eggs. Add pumpkin and water and stir. In separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for about 17 minutes depending on oven.

The Best Gluten Free Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are amazing and even better that they are gluten free. Seriously they are so delicious!

Here’s what you will need :

1/4 cup of canola oil

4 bananas

1 egg

1/4 cup + 2 tbsp of baking stevia

1 tsp of vanilla extract

1 tsp baking soda

1/4 tsp salt

1/2 cup of dairy free chocolate

1 cup of Bob’s Red Mills Gluten Free All Purpose Flour

1/2 cup of Bob’s Red Mills Brown Rice Flour

Yields 14 Muffins

Directions:

Preheat oven to 350°

Peel and slice 4 very ripe bananas into chunks. Put them in a large bowl and mash the bananas. Stir in the canola oil. Crack the egg into a small bowl. Beat the egg with a fork. Add the egg, stevia, and vanilla to the banana mixture. Stir in the baking soda and the salt. Mix in the flour and the chocolate then pour it into the muffin cups. Bake for 18-19 minutes. Enjoy!!

photo (65)

 

 

The Best Lentil Salad Ever

This Lentil Salad is hands down one of the best things I have eaten lately!  I maybe making this every week for the forseeable future!  The recipe is adapted from My New Roots, head on over and check out a blog full of recipes!

Lentil Salad

There were a few things I did not have on hand from the original so I just left them out and it still turned out fantastic.  I am serious you have to give this a try, I promise you will be hooked!!

The Best Lentil Salad Ever
Delicious and healthy lentil salad packed with flavor
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 ¼ C cooked lentils (We use Melissa's brand)
  2. 1 medium red onion, minced
  3. 1/2 C craisins (or raisins, or a mixture of both)
  4. 1/4 C extra virgin olive oil
  5. 1/3 cup apple cider vinegar
  6. 1 Tbsp maple syrup
  7. 1 Tbsp yellow mustard
  8. 2 tsp. salt
  9. 2 tsp. pepper
  10. 1 tsp. ground cumin
  11. 1/2 tsp. turmeric
  12. 1/2 tsp. ground coriander
  13. 1/4 tsp. cayenne pepper
  14. ¼ tsp. ground cloves
  15. 1/4 tsp. nutmeg
  16. ¼ tsp. ground cinnamon
Instructions
  1. Add all the wet ingredients and the spices to a mixing bowl and whisk to combine.
  2. Then add the onions, craisins, and lentils. Stir to evenly incorporate everything.
  3. Ideally you should let the lentil salad sit in the fridge, covered, for a couple of hours before serving.
Notes
  1. Keeps well in the fridge for up to 3 days.
Adapted from My New Roots
Adapted from My New Roots
Saved by the Kale https://savedbythekale.com/
Lentil Salad