Hearty Minestrone Soup

Minestrone soup has always been a favorite of mine. It’s hearty enough for a meal with an awesome side salad. My Dad used to make a mean Minestrone, but he would put meatballs and regular pasta in it. I’ve left out both, and used gluten free pasta shells by Tinkyada as well as an untraditional addition of a garnet yam (you all know I love to cook with yams.) I also used 2 kinds of beans, so you’ll get the protein punch you need and you won’t even miss the meat.

 

INGREDIENTS

• 1 tablespoon olive or coconut oil
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into 1/4″ circles
• 1 medium garnet yam, peeled and diced small
• 1/4 teaspoon of chili pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 6 cups veggie broth
• 1-15-ounce can kidney beans, drained & rinsed
• 1-15 ounce can chickpeas, drained & rinsed
• 1-15 ounce can fire roasted diced tomatoes
• 2 tablespoons of freshly chopped basil
• 1 teaspoon sea salt
• Freshly ground pepper to taste
• 1-1/2 cups cooked gluten free Tinkyada Shells

In a large soup pot, over medium heat, saute the onions, celery & garlic in olive oil until soft. Add carrots and garnet yams and stir to combine. Add dried herbs & chili flakes, if using, stirring into veggies. Cook for about 5 minutes to release the flavor of the herbs, stirring occasionally. Add broth, kidney beans, chick peas & tomatoes. Turn heat to high, cover and bring to  boil. Once boiling, turn to low and simmer for about 20-30 minutes or until potatoes are soft. Remove from heat. Add fresh basil, sea salt, pepper & pasta. Serve in soup bowls with an side salad or some delicious gluten free bread.

Banana Chia Oat Bread – Gluten Free & Vegan

Chia seeds, bananas and coconut oil lend to the moistness in this dense and delicious banana bread creation. It’s loaded with fiber, protein and flavor! Great for a holiday breakfast morning, lightly warmed and slathered with coconut butter.

 

INGREDIENTS

• 1-1/4 cups Bob’s Gluten Free Baking Mix or Sprouted Power Flour (Whole Foods Bulk Section)
• 1/2 cup oats (not instant)
• 1/4 cup plus 2 tablespoons cooked quinoa
• 1 teaspoon baking soda
• 1-1/2 teaspoons baking powder
• 3 ripe bananas, mashed or pureed in food processor
• 1/4 cup chia seeds
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Place flour, oats, quinoa, baking soda & baking powder in large bowl. In another medium sized bowl, combine pureed bananas, chia seeds, coconut oil, maple syrup, vanilla extract, apple cider vinegar and sea salt. Stir until well combined. Pour over flour mixture in large bowl. Stir well to combine. Fold in walnuts if using. Place in a lightly greased loaf pan. Bake for about 25-35 minutes or until a toothpick comes out clean.

Pumpkin Chia Pudding

This delicious pudding is a must-have for dessert at the Thanksgiving Dinner Table. It’s healthy, loaded with fiber, omegas and medium-chain fatty acids to keep your metabolism revved up! You can even throw it into a pie crust (gluten free & vegan, of course) if you want and have a Pumpkin Chia Pudding Pie!

 

INGREDIENTS

• 1/2 cup chia seeds
• 1 can coconut milk (full fat)
• 1 cup canned pumpkin or pumpkin puree
• 1 cup cashews, soaked 2 hours
• 5 dates pitted
• 2 tablespoons Grade B Maple Syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• pinch of Sea Salt
• fresh ground nutmeg (garnish)