Minestrone Soup

1 medium white onion diced

4 carrots diced diced

4 cloves garlic minced

1 medium zucchini diced

1 bell pepper diced

2 cup green beans cut in 1 inch pieces

2 cups Kale sliced (remove stems)

1 can (28 ounces) stewed tomatoes (dice the tomatoes)

4 cups of water

1 can chickpeas 

1 can northern beans

2 tbs olive oil

1 tsp red pepper flakes

1 tsp turmeric

Salt & Pepper to taste

Heat olive oil in large stockpot over medium heat, add onions, carrots, garlic and cook for about 5 minutes.  

Add the red pepper flakes and stir -  cook for an additional minute.  Add the zucchini, bell pepper and green beans, stir and slowly add salt and pepper to taste - cook for about 2 minutes.  Add the stewed tomatoes and water bring to a slow boil (add salt and pepper as needed) simmer for 20 minutes uncovered.  Add the Kale and canned beans cover and simmer for an additional 5 minutes.

Add grated Parmesan cheese (optional) and serve   

Pineapple Strawberry Smoothie

1 cup of water or almond milk
1 scoop Whole Nectar Protein Powder* (or protein powder of your choice)
1 to 2 tbs ground flaxseeds
1 tbs almond butter
1 tbs flax oil
1/4 cup frozen pineapple
1/4 cup fresh strawberries - 1 extra for garnish
1 tps maca powder**

Place all ingredients in your vitamix or blender and blend away - if smoothie is to thick add a little water or almond milk.

*Whole Nectar Protein Powder is organic, NonGMO, Vegan and can be bought from Costco when the Vitamix road show is on-  otherwise you can buy online from http://www.wholenectar.com I like it because it does not have a flavor and takes on the flavor of the fruit or vegetables your using - and it is not chalky!

Pineapple Strawberry Cilantro Smoothie

Main ingredients are Pineapple, Strawberry and Cilantro.  Why cilantro?  Cilantro contains immune boosting antioxidant properties and helps promote healthy liver function, strawberries and pineapple are also high in antioxidants.

Ingredients
1 cup water or almond butter
1 scoop protein powder
1 tsp maca powder
1 tbs almond butter
1 tbs flax oil
2 tbs ground flaxseeds
1/2 cup frozen pineapple
1/2 cup fresh strawberries
5 to 6 cilantro leaves (keep a few for garnish)

Place all ingredients in vitamix or blender - blend until smooth, if to thick add a little more water or almond milk.

Vegetable Pizza

Pizza Crust and toppings
4 Black or Brown Rice Tortillas
1 zucchini sliced thinly
8-10 mushrooms sliced thinly
1 red bell pepper sliced thinly
1/2 sweet white onion sliced thinly
1 tomato sliced thinly
1 cup Dayia Mozzarella Shreds (for vegan)
1 cup Shredded Mozzarella cheese (non vegan)
* any other vegetables you would like to add

Pizza Sauce
2 cups basil
1/4 cup pine nuts
4 cloves garlic
2 tsp lemon juice
6 ounces extra firm tofu
Put all pizza sauce ingredients in food processor and blend until creamy

Preheat oven 450 degrees
Spread pesto on tortillas, sprinkle cheese on tortilla, begin to place zucchini, mushrooms, red bell pepper, onions and tomato add any remaining cheese on top of vegetables - Bake for 8 to 10 minutes or longer if you like your tortilla crust crunchier

VEGAN - Dayia Mozzarella Shreds

Non Vegan - Mozzarella Cheese

Spicy Vegetable Chili

2 tbs avocado oil
2 tbs ground chili powder
1 tbs smoked paprika
1 tbs cumin powder
1/2 tsp black pepper
1/2 tsp chipotle chili powder
1 tbs Italian seasoning
1 medium onion chopped
4 cloves garlic minced
3 carrots peeled and chopped
1 large zucchini seeded and chopped
1 medium yellow squash chopped
3 cans diced tomatoes
1 can cannellini beans
1 can kidney beans
3 ounces fresh chives chopped for garnish
salt and pepper to taste

Heat oil in a large pot over medium heat, saute garlic and onions, add all spices stirring slowly for 4 minutes, add carrots and cook another 3 to 4 minutes until carrots begin to soften.  Add diced tomatoes with juice, zucchini and squash,  cook for 2 minutes - add cannellini and kidney beans lower heat and simmer covered for 20 minutes add salt and pepper to taste  (water can be added if chili is to thick)


Serve over brown rice - yum!

Stuffed Zucchini Pizza

2 medium to large zucchini's cut in half (scrape insides out with a spoon and dice - save for later)
Coconut Oil cooking spray
Salt and pepper
1 onion chopped
3 to 4 cloves garlic minced
1 red bell pepper diced
8 to 10 medium mushrooms sliced
2 Tbs avocado oil
1 can organic diced tomatoes drained
2 Tbs fresh chopped thyme
1 tsp crushed red pepper flakes
1 lb Mozzarella Cheese sliced thinly Or 1 bag Dayia Mozzarella shreds
10 to 15 cherry tomatoes sliced in half

Mozzarella Cheese or Dayia Mozzarella shreds (for vegan)

Preheat oven to 425, lightly spray then salt and pepper zucchini halves, bake for 10 minutes

Saute onion and garlic in oil for 2 minutes, add red bell pepper stir lightly for 1 minute, add thyme and pepper flakes continue to stir slowly,  add drained diced tomatoes, reserved zucchini and mushrooms, cook for 5 minutes add salt and pepper to taste.

Remove zucchini halves from oven and fill with vegetable mixture.  Top with mozzarella slices or Dayia Mozzarella shreds for vegan bake for 10 minutes, garnish with basil leaves and sliced cherry tomatoes.

Portobello Mushroom Marsala

8 ounces brown rice pasta cooked per package directions
2 tbs avocado oil
3 to 4 cloves garlic minced
1/2  sweet white onion diced
2 Portobello Mushrooms sliced in 1/4 pieces
1 can organic diced tomatoes
1/2 cup cooking Marsala wine
1/2 tsp oregano
Salt to taste
3 to 4 fresh basil leaves chopped
2 tbs arrow root powder* (optional to thicken sauce)
Cook pasta per package directions, drain and set aside.

Saute minced garlic and onion in avocado oil for 2 to 3 minutes, add the sliced portobello mushrooms and gently stir for 1 minutes, add the diced tomatoes, Marsala wine, * salt and oregano, simmer on low for 4 to 5 minutes, add the fresh basil leaves stir and serve over pasta

*If you would like thick Marsala sauce add the arrowroot powder after adding the Marsala wine and stir

Chinese Eggplant with Tomatoes, Mozzarella and Penne Pasta

Since I don't eat cheese and hubby does I use Daiya non dairy cheese on mine and the mozzarella in hubby's, either will work.

2 to 3 small to medium Chinese eggplants (cut in 1/2 pieces)
1/2 pound cherry tomatoes
3 to 4 garlic cloves minced
1/4 cup avocado* oil
6 to 8 ounces of penne pasta
1 tsp crushed red pepper flakes
Salt and pepper to taste
8 ounces mozzarella cheese cut in 1/2 pieces or 8 ounces Daiya non dairy cheese
1/4 cut fresh basil cut in small pieces for garnish

* I like to use avocado oil because it can withstand high heat up to 520 degrees.


Cook the penne pasta per the package directions - once cooked reserve 1/4 of the cooked water - drain pasta and return it to the pot

Heat the avocado oil over medium to high heat in a large pan, slowly add the garlic and eggplant, tossing until eggplant is tender and golden brown - 8-10 minutes

Add the tomatoes, red pepper, salt and pepper - reduce heat and cook for 2 to 3 minutes

Remove from heat and add the tomato and eggplant mixture to the penne pasta, toss lightly slowly adding in the 1/4 cup of reserved water, cheese and basil

Serve along with baby spinach salad, red bell peppers, kalamata olives and cherry tomatoes