Veggie and Chickpea Chowder

 

I've made this recipe several times now. Sometimes I chopped the veggies, sometimes I've pureed half of the soup at the end, but I've finally found my favorite (and quickest) way to make this.....whizzed in the food processor. Not only does it cut down on chopping time, but the consistency of the veggies all chopped up in tiny bits creates a super pleasing texture. This recipe serves 6-8 and is vegan and gluten-free.

Ingredients:

1/2 onion, roughly chopped

4-5 celery stalks

4 large carrots, peeled

4 medium to large sized potatoes, peeled and cut in quarters

1 - 19 ounce can chickpeas, drained and rinsed.

4 cloves garlic, minced

1 tsp ground thyme

1 tsp dried oregano

1/2 tsp smoked paprika

salt and pepper to taste

5 cups vegetable broth

Directions:

1. In a good sized food processor  (I use a Hamilton Beach 10 cup) using the slice insert and the S-blade toss in the onion pieces, celery stalks, and carrots and blend and chop up the veggies until they are all tiny bits. 

2. Pour the tiny bits of onion, celery, and carrot into a large pot on the stove. 

3. Using the same slice insert and the S-blade in your food processor, toss in the potatoes and blend and chop until the potatoes reach a similar size to the other veggies you already did. Pour the tiny potatoes bits into your large pot on the stove. 

4. Using the same slice insert and the S-blade in your food processor, toss in the chickpeas and blend and chop until they reach the same size as the previous vegetables. Pour the tiny chickpea bits into your large pot on the stove.

5. Add the garlic, thyme, oregano, smoked paprika, salt & pepper, and the vegetable broth.

6. Set the stove to cook on high. Once the chowder starts simmering turn it down to medium and simmer, stirring often, for 15-20 minutes until the vegetables reach a soft, yet still slightly firm texture. 

7. Let cool for 5 minutes and serve with warm yummy rolls.

This recipe is adapted from Deryn's recipe at Running on Real Food.

Peanut Butter Chocolate Chip Snack Balls

This is the ultimate after school snack! I've been making these snack balls from a recipe from Mel's Kitchen Cafe, which I love so much, but I wanted to create a healthier version (see notes below for nutritional information). This recipe makes 32 snack balls, because with a family of 8, these only last us 1-2 days depending on if friends come to play and snack too.

Ingredients:

2 cups instant oats

2/3 cup ground flaxseed meal

1 cup and 2 TBSP PBfit Peanut Butter Powder

1/2 cup and 1 TBSP water

1/4 cup honey

1/2 tsp vanilla

pinch of salt

3 TBSP semi-sweet mini chocolate chips

Directions:

1. In a large food processor (I use a Hamilton Beach 10 cup), combine the oats and the ground flaxseed meal. Process them until they are finely ground. 

2. In a separate small bowl or container combine the PBfit Peanut Butter Powder and the water. Stir until they reach a smooth peanut butter consistency.

3. Add the PBfit Peanut Butter Powder, honey, vanilla, and salt to the food processor. Blend until it is well combined and the right consistency to mold into balls. With a spoon or by hand, gently mix in the chocolate chips.

4. Form the mixture into small balls, rolling them into shape. 

5. Eat right away or refrigerate for 30 minutes for a more firm snack ball. These can be saved in the refrigerator for about a week, but mine usually get eaten in at least one day. They can also be frozen and served at a later time. 

A note about the nutritional recipe adjustments. When I made Mel's version the calories came to 145 per ball (Yikes!). My version is 65 calories per ball and the fat content dropped from 9.2 g to 2.1 g per ball and I cut the sugar in half. I love using PBfit Peanut Butter Powder in my smoothies so I tried subbing it for the peanut butter in her recipe. I found that I didn't need nearly as much peanut butter or honey as she used. This cut down on calories, fat, and sugar. Plus when you compare PBfit to regular Peanut butter the nutritional content is quite striking (see picture below).

I randomly found this PBfit on the shelf at our local Smith's Grocery Store over a year ago, but have since found it better priced at Costco. I don't gain anything from posting about this product, just that it's become a staple at our house and I love it!

Nutritional Information:

Serving size: 1 snack ball
Calories: 65
Total Fat: 2.1 g
Cholesterol: 0 mg
Sodium: 40.8 mg
Total Carbohydrates: 8.6 g
Dietary Fiber: 2.1 g
Sugar: 3.9 g
Protein: 3.4 g
Calcium: 1.2 %
Iron: 2.1 %
Potassium 36.3 g

Quick Spaghetti and Meatballs

This is a spin-off of my traditional homemade spaghetti sauce. 

Ingredients:
3 (14.5 ounce) cans of whole/diced tomatoes
6 oz. can of tomato paste
1 Tbsp brown sugar
1 tsp salt
1/2 tsp dried oregano  
1/4 tsp dried thyme
1 bay leaf

1/2 tsp onion powder
 2 cloves minced garlic

26 ounce bag Italian Style Meatballs

Combine all of the ingredients except the meatballs into a large pot. Bring it to a boil and then add the meatballs. Simmer on med-low or low for the amount of time the meatballs requires on the package (usually about 15-20 minutes). As this simmers stir occasionally. 

Serve over spaghetti noodles topped with freshly grated Parmesan cheese. 

A note about Spaghetti Noodles. I love to combine different varieties of spaghetti noodles rather than just use one kind. I usually use a combination of: Barilla Veggie Spaghetti Pasta, Barilla Whole Grain Pasta Spaghetti, and Barilla Classic Blue Box Spaghetti. 

Instant Pizza Sauce

Instant Pizza Sauce

Makes enough for 2 pizzas

Ingredients:

1 6-ounce can tomato paste

1 tomato paste can of water

1 tsp Italian seasoning

1 TBSP sugar

1/2 tsp dried oregano

1 tsp red wine vinegar

Directions:

In a small bowl, combine all ingredients. Blend well.

Thin Crust Pizza Dough

Thin Crust Pizza Dough

Makes 2 pizzas

Ingredients:

2 1/4 tsp instant yeast

1 cup warm water

1 TBSP olive oil

2 1/2 cups flour

1/4 tsp salt

cornmeal, for sprinkling

Instant Pizza Sauce

toppings

pizza stone and pizza paddle

Directions:

1. Place a pizza stone onto the center rack of the oven and preheat the oven to 425 degrees.

2. In a standalone mixer combine the water and instant yeast. Add the olive oil, flour, and salt. Mix on low for 5 minutes. Let the dough rest and rise with the lid on for 10-15 minutes.

3. Roll out the first crust. Sprinkle a portion of cornmeal over the pizza paddle and carefully position the crust dough on the paddle.  Cover the dough with sauce, toppings, and cheese. Carefully place the pizza onto the pizza stone and bake for 10-12 minutes. 

Chocolate Peanut Butter Protein Smoothie

Ingredients:

1 cup of reduced sugar vanilla Almond Breeze almond milk

1 scoop of Chocolate Whey Protein Powder

1 scoop of PB Fit Peanut Butter Protein Powder

1 frozen banana

Directions:

Combine all ingredients in a blender. Pour and enjoy! Serves 1-2.

Melanie's Green Smoothie

We love this yummy citrusy healthy smoothie! 

 

Ingredients:

4 cups fresh orange juice

2 big handfulls of baby spinach

1/2 lime (juice only)

1/2 avocado

1 cup ice

1 Banana (optional)

Blueberries, Raspberries (optional)

Directions:

Combine all ingredients in the blender and enjoy! Serves 6.