Slow Cooker Minestrone Soup

This is a really good soup for a rainy day like we had today. There are many options as far a seasonings go so just have fun with it. I love the kale in this so don't skip that part! Recipe was inspired by skinny taste and modified to our liking.

-1 small onion, chopped
-1 cup carrots, chopped
-1 celery stalk, chopped
-2 garlic cloves, minced
-2 cans diced tomatoes
-1 can white beans, drained and rinsed
-4 cups of organic vegetable broth or 4 cups of water and 1 tablespoon vegetable broth powder
-rosemary
-bay leaves
-basil
-parsley
- sea salt and fresh pepper
-1 medium zucchini, chopped
-2 cups chopped fresh kale
-2 cups cooked whole wheat pasta shells

Put onions, celery, carrots, garlic, vegetable broth, beans, and tomatoes in the crock pot. Cook on low for 6-8 hours. For the last 30 minutes add desired seasonings, zucchini, kale, and cooked pasta.

Top with "parmesan cheese" if desired.
-1/2 cup toasted sesame seeds
-1 tablespoons nutritional yeast
-1/4 teaspoon sea salt
-Garlic powder to taste.
Blend in blender or food processor and sprinkle on top of soups, pastas etc..

Chocolate Chip Zucchini Bread

This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating.

Chickpea Salad Sandwiches

This is one of our favorite things to eat for lunch. Lately I've been eating this without the bread, it's so delicious either way! I prefer this to chicken salad any day! Recipe modified from simple healthy tasty . -1 can garbanzo beans/chickpeas drained and rinsed -1/4 cup soy-free veganaise or organic mayo -1-2 pickles chopped (we get our pickles from Costco with no food dyes) -1/2 teaspoon pickle juice -1/4 cup cashews -1 tablespoon mustard -1 teaspoon dried parsley -1/2 teaspoon dill -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -dash of salt and pepper Add the chickpeas to a bowl and mash them a bit with a potato masher. Add the remaining ingredients and mix well. Serve by itself or like a sandwich with lettuce and tomato if desired.

German Pancakes

This is a healthified version of an old family recipe. My kids LOVE these pancakes and ask for them often.You may need to double the recipe if you have a family larger than 4. -1-2 tablespoons coconut oil -1 cup rice or almond milk (unsweetened) -1 cup whole wheat flour -5 organic eggs -pinch of salt Preheat oven to 425, put the coconut oil in a 9x13 pan and place it in the oven as it's preheating. Add the remaining ingredients to your blender and blend (I used the "batters" button on my blendtec). When the oven has preheated take out the hot pan of melted coconut oil and pour the batter in. Carefully place it back into the oven for 15 min. Serve with pure maple or your favorite healthy pancake topping.

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