Mediterranean White Bean Soup

 

• ▢1 tablespoon olive oil
• ▢1 large onion chopped
• ▢2 garlic cloves minced
• ▢2-3 large carrots chopped
• ▢2-3 celery stalks chopped
• ▢6 cups vegetable broth
• ▢1 teaspoon dried thyme
• ▢½ teaspoon oregano
• ▢1 teaspoon salt
• ▢½ teaspoon black pepper
• ▢3 15-ounces canned white beans drained and rinsed
• ▢2 cups baby spinach
• ▢Fresh parsley finely chopped, for serving
• ▢Grated parmesan cheese for serving

• In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes. 

• Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
• Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
• Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.

(Source: https://feelgoodfoodie.net/recipe/white-bean-soup/#wprm-recipe-container-8825)

Baked French Toast Casserole

 

• 8 large eggs
• ▢1 cup heavy whipping cream
• ▢2 cups milk
• ▢6 Tablespoons light brown sugar
• ▢1 1/2 teaspoons ground cinnamon
• ▢1/2 teaspoon Kosher salt 
• ▢1 Tablespoon vanilla 
• ▢1 pound loaf of french bread
• ▢2 Tablespoons softened butter for greasing baking dish

TOPPING:

• ▢4 Tablespoons light brown sugar , packed
• ▢4 Tablespoons granulated sugar
• ▢1/2 teaspoon ground cinnamon
• ▢1/4 teaspoon ground nutmeg
• ▢2 Tablespoons cold butter

Instructions

 

• Lightly butter the bottom and sides of a 9×13'' baking dish. Cut bread into 1 inch chunks and place in dish.
• Crack the eggs into a large mixing bowl and whisk to combine. Add the cream and milk, brown sugar, cinnamon, salt and vanilla and mix well. Pour evenly over the bread cubes.
• Gently toss the bread around a little to make sure the top and bottom pieces all get dipped in the egg mixture. Spread out evenly, cover dish, and refrigerate overnight.
• At this point you can quickly make the topping before hand, and leave it in the fridge overnight.

For the topping:

1. Place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into small chunks and add to the bowl. Use a pastry cutter or your hands to combine the mixture until crumbly. Cover and refrigerate until morning.
2. When ready to bake preheat oven to 350 degrees F. Uncover your french toast pan and sprinkle the topping evenly over top. Bake for 40-50 minutes or until top is golden brown and egg mixture is set at the bottom. (It only takes me about 43 minutes to bake, but time may vary depending on your oven).
3. Allow french toast to cool for 5-10 minutes before cutting it into squares.

(Source: https://tastesbetterfromscratch.com/overnight-french-toast/#recipe)

Pumpkin Chocolate Chip Cookies

 

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup butter, at room temperature
• 3/4 cup brown sugar
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 2 cups chocolate chips

• Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
• Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
• Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

(Source: https://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-cookies/#wprm-recipe-container-39385)

Baked Spinach Chicken Meatballs

 

• 1 pound ground chicken
• ▢1 large egg
• ▢1/3 cup grated parmesan cheese
• ▢1/2 teaspoon garlic powder
• ▢1/2 teaspoon onion powder
• ▢1/2 teaspoon paprika
• ▢1/4 teaspoon smoked paprika
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon pepper
• ▢2 teaspoons dried oregano
• ▢1 slice whole wheat bread, toasted and crumbled (about 3/4 cup breadcrumbs)
• ▢1 cup finely chopped spinach
• ▢1 Tablespoon olive oil

• Preheat the oven to 400 degrees F.
• Mix the ground chicken, egg, parmesan cheese, and spices together.
• Add in the breadcrumbs and chopped spinach, mix.
• Pour the oil into the bottom of a baking dish or cast iron skillet.
• Roll the mixture into about 18-19 meatballs, placing each one in the oiled baking dish or skillet.
• Place in the oven and bake for 15 minutes.
• Remove from oven, flip the meatballs, and add the pasta sauce, making sure to coat each meatball.
• Bake for another 10 minutes (or until fully cooked).

(Source: https://www.jaroflemons.com/baked-chicken-meatballs/#recipe)

Immune Boosting Green Smoothie

 

• 1 frozen ripe banana
• 1 cup frozen pineapple
• 2-3 cups organic spinach
• 1 knob fresh ginger, peeled 
• 1 knob turmeric root, peeled 
• 1/2 tablespoon manuka or raw honey
• 1/8 teaspoon freshly ground black pepper
• 1/2-3/4 cup almond milk or coconut milk

1. In a large high-powered blender, add in all ingredients and blend on high for 1-2 minutes or until all ingredients are well combined. If necessary, add in more almond milk to thin the smoothie. 

(Source: https://www.ambitiouskitchen.com/immune-boosting-wellness-smoothie/)