Easy Minestrone Soup - (Gluten Free/Vegan)

I very much enjoy a good minestrone soup. This is a really simple recipe, and it's the perfect meal to make a day in advance for the next evenings meal. An added bonus is that it tastes even better the next day! There is no meat, so it's extremely budget friendly, but still very filling because of all the hearty veggies and mung beans.

Easy Minestrone Soup

• 1-2 Tablespoons coconut oil or olive oil
• 1 small yellow onion, chopped
• 4 cloves garlic, chopped
• 1 pound carrots
• 2 medium yellow squash
• 2 medium zucchini squash 
• 1 15 oz can crushed tomatoes (I've used fire roasted & regular!) 
• 1 pound frozen green beans
• 8 cups vegetable stock (or chicken stock!) 
• 1 cup mung beans or green lentils (soaked overnight!) 
• Salt and pepper to taste

*Make sure you soak your lentils or mung beans overnight prior to making soup. If you forget, you can do a quick soak by washing your beans or lentils, bringing them to a boil in a medium saucepan and then reducing heat and simmering on low for 15 minutes. They will cook a few minutes longer once you add them to the soup, so don't worry if they're not completely soft after the quick soak.

Heat oil on medium heat in a large stockpot. Add chopped onion, garlic, salt and pepper and cook for 7-8 minutes until onions are softened and garlic is browning. Add chopped carrots and cook a couple minutes more. Add vegetable or chicken stock, crushed tomates, zucchini, yellow squash and frozen green beans and simmer on medium low until veggies are tender. Once soup is almost done, add lentils or mung beans, cooking just a few minutes more until lentils/beans are soft. Add more salt and pepper as needed, serve & enjoy. 

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Sweet Potato Shepherds Pie

This is the easiest recipe you will ever make! It's my go-to meal and a sure crowd pleaser. A much healthier version of the classic, but nobody complains when I make this dish. It's also a most requested meal when either of my brother's come to visit, which isn't that high of an honor because they'll eat almost anything, but it makes me feel special. I make this in large quantities because the entire family loves it, but also because it makes fantastic leftovers! Enjoy!

Sweet Potato Shepherds Pie

• 2 pounds ground beef
• 1 pound carrots, chopped into rounds
• 1 sweet onion, diced
• 1 bag frozen mixed veggies
• 5-6 sweet potatoes (or more! yum!)

Peel and chop sweet potatoes & then boil until fork tender. Drain off water & mash.

Preheat oven to 400 degrees.

While potatoes are boiling, brown the ground beef in a dutch oven or large stainless steel pan that is oven safe. When the meat is almost done, add chopped onions and carrots and cook for a few minutes more. Salt & pepper to taste. Once onions are translucent and carrots are starting to soften, add the bag of mixed veggies and cook for two minutes longer.

Spoon mashed sweet potatoes over the top of meat and veggie mix and flatten down with a fork. Bake at 400 degrees for 25-30 minutes. Serve & enjoy!

I just found this random picture of me that my sister took a while back. This is what my life looks like on a daily basis.

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Kale Salad Two Ways

Since everyone is obsessed with Kale, why not follow suit? Of course, the facts don't lie.
It's high in fiber, iron, vitamin k, vitamin A, vitamin C, calcium, it's an antioxidant, anti-inflammitory and offers cardiovascular support. Is that enough reasons to eat it? These are my two favorites so far, I'll add to the list as I find more that I love. The blueberry balsamic salad may be my favorite kale salad I've ever eaten!

Strawberry + Kale Salad

• 1/2 bunch of dino kale
• Handfull of rip strawberries, sliced
• 1/4 cup unsweetened shredded coconut
• 1/4 cup roughly chopped almonds
• Juice of one lemon
• 1 tsp honey
• 1 Tbs melted coconut oil or olive oil

Wash, remove tough stem pieces, thinly chop kale & add to your salad bowl. Add in sliced strawberries, shredded coconut, and chopped almonds. In a separate small bowl, melt 1 tablespoon of coconut oil, or skip if using olive oil. Add lemon juice and honey to oil and stir to combine. Drizzle over salad, toss & serve.

Blueberry Balsamic + Kale Salad

• 1/2 bunch of dino kale
• 1/2 pint blueberries
• 1/4 cup raw cashews, roughly chopped
• 2 Tablespoons raw sunflower seeds
• 2-3 Tablespoons currants 
• 1/4-1/2 small red onion, thinly sliced

Wash, remove tough stem pieces, thinly chop kale & add to your salad bowl. Add the rest of the salad ingredients & toss. Dress with balsamic dressing (recipe below).

Balsamic Dressing

• 1/4 cup balsamic vinegar
• 1 1/2 teaspoons coconut aminos (optional)
• 1 teaspoon raw honey
• 1 clove garlic, minced
• 1/3 cup extra virgin olive oil
• Stevia to taste (I used 10 drops)

Combine all ingredients in a bowl or dressing karaf. Whisk or shake well before using.


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Meatloaf (Egg free, gluten free option)

I've been married for almost six and a half years and would you believe just a few weeks ago was the FIRST time I've EVER made meatloaf?! Isn't that like housewife fraud? Both my husband and I were scarred as children by meatloaf. Him by his mother's and me by mine. (Sorry if you're reading this, mom.) We both have these pictures in our mind of saltine cracker, heinz ketchup, eggs and hamburger in a mashed up nasty mess. I think it was only a couple months ago I said that I "hated" meatloaf. Those are strong words, so I'm assuming mom's meatloaf was psychologically damaging. I probably should have gotten therapy. But alas, I overcame the fear & took the plunge. I can now be truly initiated into housewife-dom. Meatloaf. Siggghhhh.  It's become something both the hubby and I dream about now. We've seen the light & realized how delicious & comforting this iconic food can be. I found the original recipe here if you want to see it, but have tweaked mine a bit to suite our personal tastes.

I did not take pictures of the raw meatloaf. You're welcome. No matter how good it tastes, it's just ugly.

I used homemade breadcrumbs from my einkorn sourdough bread that I made, but feel free to use gluten free! Croutons and breadcrumbs are so simple to make, once you do you will never buy them again! Check out my crouton/breadcrumb recipe HERE!


Meatloaf

• 2 lbs ground beef
• 1/2 cup bread crumbs (My Crouton/Breadcrumb Recipe) 
• 1/3 cup ketchup (MUST use homemade! It's super easy! Recipe HERE!)
• 1/3-1/2 cup unsweetened applesauce (I liked less so it wasn't as sweet)
• 1/2 tsp italian seasoning (optional)
• 3/4 tsp salt
• 2 Tbs dried parsley
• 1/4 tsp black pepper
• 1/2 large onion, grated or finely chopped
• 1-2 carrots, finely grated

1. Preheat oven to 350 degrees.

2. In a large bowl, combine all ingredients mixing with your hands until well blended.

Place in a lightly greased loaf pan and brush top of meatloaf with a bit of ketchup.

3. Bake meatloaf approximately 60 minutes. Should be firm to the touch and a thermometer inserted should read 160 degrees F. 

4. Let stand 10 minutes before serving.

*A friend who's family can eat eggs told me she replaced the applesauce with one egg & everyone loved it! 

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