Sweet Potato Chili and Honey Cornbread

This was such a great meal, yum! The cornbread was my moms recipe and I just tweaked a few things. The chili was a little too spicy for my toddlers, but just perfect for us! The original recipe came from chocolate covered katie and we modified it to our liking.

Sweet Potato Chili
-1 large onion chopped
-1 medium sweet potato peeled and chopped
-1 medium zucchini chopped
-1 can black beans
-1 can kidney beans
-1 14 oz can fire roasted diced tomatoes
-1 14 oz can diced tomatoes
-1 1/2 tablespoons chili powder
-1 teaspoon cumin
-1 cup water and a sprinkle of vegetable broth powder OR 1 cup vegetable broth

Combine all ingredients to slow cooker and cook on high for 4 hours or low for 6 hours.

Honey Cornbread
-1 cup whole wheat flour
-1 cup cornmeal
-1 tablespoon baking powder
-1 cup unsweetened almond milk
-1/4 cup olive oil
-1/2 cup honey
-2 eggs lightly beaten

Lightly grease a square baking pan with olive oil.
In a mixing bowl, add flour, cornmeal, and baking powder and mix. Make a well in the center of the dry ingredients. Add the milk, oil, honey and eggs, and fold together. Pour batter into pan. Bake at 400 for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

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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