Blueberry Banana Pancakes

I made up this recipe this morning and it was so good!  The kids couldn't get enough and they are so filling and nutritious!  We ate them without syrup, but one could add Grade B maple syrup or whatever other healthy alternative.  It is Dairy free/Egg free/Sugar free and Gluten free.

1/2 c. flax seed (ground in blender)
1/2 c. buckwheat (ground in blender)
1/2 c. Gluten Free oats (ground in blender)
1 c. brown rice flour (or regular whole wheat flour could be substituted)
1 can of coconut milk
2 T. coconut oil
2 t. baking soda
1 t. sea salt
1 t. organic vanilla
1 t. xanthan gum (not needed if using regular flour)
2 mashed bananas
1 c. frozen blueberries

Mix altogether and add water to get the desired consistency.  Cook on griddle with a little coconut oil.  Serve.  Makes about 30 medium pancakes.

Avocado Melt Panini

4 sliced sourdough bread
8 sliced mozzarella
1 avocado, mashed
1 slice red onion ring, halved (I'm not a fan and I didn't use onion)
1 Roma tomato, sliced thin
1/2 cup cilantro, chopped
Extra virgin olive oil

Layer each slice of bread with 2 slices of mozzarella.  Evenly distribute the mahed avocado, onion, tomato, and cilantro on two of the slices of bread. 

Close the sandwiches and lightly drizzle the outside with olive oil.  Grill on a panini press for 5 minutes or until mozzarella is completely melted.

*I don't have a panini press, so I just brushed each side of the bread with olive oil and grilled it in a pan on the stove (Grilled Cheese style).  It was really tasty.  Loved it coupled with the homemade tomato soup.

Tomato and Avocado Soup

• 1 28-oz can whole tomatoes with juices (I used diced tomatoes pre-seasonsed with basil, oregano, and garlic)
• 1/2 cup plain soy milk (you could use regular or almond or whatever you like)
• 1 small leek, cleaned and chopped (didn't have one, so I left it out and it turned out fine without)
• 10 leaves fresh basil
• 1 Tbsp. light brown sugar
• 1/8 tsp sea salt
• 1/4 tsp pepper
• 1/2 cup vegetable stock
• 1/2 medium ripe avocado, seeded and diced.

Combine the tomatoes, their juices, soy milk, leek, basil, brown sugar, salt, and pepper in a food processor or blender.  Pulse until thoroughly combined.  Slowly add the vegetable stock until your desired consistency is reached.

Transfer the soup into a medium saucepan and wamr over medium heat for 15 minutes.

Divide the avocado pieces evenly in four bowls, ladle soup into each bowl, and serve hot.

*I made this for the first time tonight and I'm pretty sure my Campbell's soup days are completely over!  It was super quick and easy and really tasty.  I think that using the preseasoned diced tomatoes made it really yummy.  We coupled it with the grilled cheese, tomato and avocado sandwiches and it was a really delicious meal.

Vegetarian Bean and Barley Vegetable Soup

1/2 onion, diced
2 ribs celery, diced
2 carrots, diced
any other vegetables desired, 1/2 cup each (we put in some corn and green beans)
2 Tbsp. oil or margarine
8 cups water or vegetable broth
1 cup pearled barley, uncooked
1 cup pinto or white beans, pre-soaked if dry
1/3 cup tomato paste or crushed tomatoes
1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. celery salt (optional)
1/2 tsp basil
1/2 tsp oregano or Italian spice mix
1/2 tsp thyme
1 tsp onion powder (optional)
2 large bay leaves

In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes.  Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.

Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy.  Add more spices to taste and emjoy!

Ted made this the other night.  It was super yummy.  You could add any other spices or vegetables you like.

French Toast

1/4 cup whole-wheat flour
1 tsp nutritional yeast flakes
Pinch of cinnamon and nutmeg
1/4 tsp salt
1 cup coconut milk (the canned kind - in the Asian food aisle)
6 to 8 slices of favorite whole grain bread

Mix dry ingredients (flour, nutritional yeast flakes, salt, nutmeg, cinnamon) into bowl.  Stir in coconut milk until well blended.  Dip slices of bread into batter on both sides.  Place on pre-heated oiled griddle and cook until golden brown (3 to 5 minutes).  Repeat on other side till golden brown.  Serve with fruit, pure maple syrup, etc.

 Recipe taken from:  "Original Fast Foods" by James & Colleen Simmons

**We weren't too sure if we would like this recipe, but it turned out delicious!  Definitely a favorite at our house ... our kids can never get enough of it and we have to always double the batch!!

Decadent Chocolate Bundt Cake

This is what I'm making for Sunday dinner tomorrow.  It is gluten, dairy, soy and egg free.

2 c. brown rice flour
1/2 c. tapioca flour
3/4 c. unsweetend cocoa powder
1 1/2 t. baking soda
1 1/2 t. xanthan gum
1/2 t. sea salt
1 c. grated cooked beets (about 1 large peeled beet)
1/2 c. melted virgin coconut oil
1 c. maple syrup (grade B)
1 c. water
2 T. apple cider vinegar
1 T. vanilla

1. Preheat oven to 375 degrees F. Oil a bundt pan with coconut oil.

2.  In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum and sea salt; mix together well with a fork.

3.  for the 1 cup of grated cooked beets, first trim then ends off of the large beet then cut it into quarters.  Place them into a steamer basket in a pot filled with about 2 c. of water.  Place a lid on the bot and steam for about 30-45 minutes or until beets are very tender.  Let cool then remove the peel and grate.  Measure out 1 heaping cup.  The steamed beets can also be pulsed in a food processor fitted with the "s" blade to save time.

4.  In a separate bowl, place the grated beets, melted coconut oil, maple syrup, water, apple cider vinegar, and vanilla.  Mix well with a wire whisk. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.

5.  Immediately pour batter into oiled bundt pan and place into the preheated oven. Bake for 25 to 30 minutes for a metal pan; and 35 to 40 minutes for a stone pan.  Remove from oven and let cool for about 10 minutes in the pan.  Then flip it over onto a cake platter or plate.  Serve each slice with some fresh berries.

Recipe taken from The Whole Life Nutrition Cookbook

Black Bean and Salsa Soup

Our favorite recipe from the Kinsers.

4 cans black beans, drained, rinsed (reserve 2 cups beans)
3 cups vegetable broth
2 cups salsa
2 tsp. cumin
4 Tbsp. thinkly sliced green onions
2-4 cloves garlic,  minced
1/2 cup chopped onion
2 Tbsp. fresh lime juice
1 cup cilantro

In a blender, combine beans (reserve 2 cups), broth, salsa, cumin, onion, garlic, lime juice, and cilantro.  Blend until smooth.  Add reserved beans and heat through.

Serve with corn chips, sour cream, avocados, cheese, and green onions.

Cafe Rio Black Beans

Love to make these and put them in burritos with some cilantro lime rice.

1 can black beans
1/3 cup tomato juice
2 cloves garlic, minced
1 tsp. cumin
2 Tbsp. oil
1/2 tsp. salt
2 Tbsp. chopped cilantro

Heat oil, cumin, and garlic.  Throw in the rest until warm.

Quick Garbanzo Bean Soup

My kids really like this one because all of the beans are liquified in the blender.  Some of them don't really like the texture of beans, so this is easy to eat, quick, and yummy.  We double or triple.

1 small yellow onion, chopped
1 cup minced fresh parsley
1/2 cup minced pepper
2 large cloves garlic, crushed
1 tsp. ground cumin
1/4 cup water
3 15-oz. cans garbanzo beans
1/2 cup water
1/4 cup lemon juice

In a large soup pot, saute the onion, parsley, pepper, garlic, and cumin in 1/4 cup water until tender.  Place the garbanzo beans and their liquid in a blender and puree.  Add to the vegetables along with 1/2 cup water and lemon juice.  Simmer covered for 20 minutes.  Add cayenne to taste before serving.

Pasta e Fagioli

One of our favorite Olive Garden copycat recipes

1 onion
3 carrots
4 stalks celery
2 (28 oz) cans diced tomatoes
1 can red kidney beans
1 can white kidney beans
3 cans vegetable stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tobasco sauce
1 jar spaghetti sauce
8 oz. pasta (cooked)

Cook in crockpot.  Add noodles during last 1/2 an hour.