3 cups cooked beans of choice (canned, or dried beans that you’ve already cooked, For this batch I used pinto beans, kidney beans, and great white northern beans – around 1 cup of each.)
1 bay leaf
1 bell pepper, chopped
5 cloves of garlic, minced
1/2 onion, chopped
2-3 cups of stock (I used chicken)
1 1/2 cups protein of choice (I used some homemade ham but you could easily use shredded chicken, cooked sausage, or a vegan protein like tempeh!)
1/2 tsp ground rosemary
1/2 tsp smoked paprika
1 tsp lemon juice or vinegar
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp adobo seasoning (I get a salt-free version from The Spice House)
1 tbsp olive oil
1 cup baby spinach or chopped kale
salt and pepper (to taste)
Set a large stockpot over a medium heat and add in your oil, onion, garlic, pepper, protein (make sure your protein is fully cooked, or to make sure to cook it through during the sautéing stage), and any other hardy vegetable (like carrots or celery) that you may want to add.
Cook until your vegetables are a light golden brown around the edges, and then add in your dry seasonings and lemon juice (or vinegar).
Deglaze the pan with your chicken stock and add in your beans.
Simmer everything together until tender until you reach your desired consistency. I sometimes like to cook it until it’s mushy and soupy, and sometimes I keep the beans more whole. This batch, I stopped right in the middle.
About 3 minutes before you reach that consistency, stir in your spinach or kale, and allow to finish cooking.
Adjust your seasonings to taste, and enjoy while it’s piping hot! Try serving it with garlic bread or over rice. Delicious.
1/2 cup of your favorite hummus (we love roasted garlic hummus or caramelized onion hummus)
2 tbsp pesto (try using our pesto recipe!)
2-4 tbsp apple cider vinegar (to taste)
2-4 tbsp water (to thin to your desired consistency)
Simply add your ingredients to a jar or container, cover tightly with a lid, and shake, shake, shake until smooth! Get the kids in on it and have them put a little bit of the work in! If the hummus is being stubborn and doesn’t want to shake, stir until smooth. Store in the fridge for up to 2-3 weeks. (Though I can never keep it around that long!)
1 pint berries of choice (I used mixed berries from a local farm that I had frozen)
1/4 cup sweetener (I used some AMAZING raw honey that we get from the local farmer’s market, you could also use splenda, sugar, brown sugar, a simple syrup, so on and so forth)
Anything else you may want to add! Baking spices, fruit juices, baking extracts, citrus zest, chopped herbs, etc. The jam is your oyster? Erm… You know what I mean. We often like to add cinnamon and lemon zest.
Simply add your berries and sweetener to a small sauce pan, and place over medium low heat.
Cook gently until the mixture is thickened to your liking and remember – it will thicken as it sits and cools. I like my jam a little on the thinner side, so I only simmered mine for about 15 minutes.
If desired, blend until smooth and strain out the seeds. Allow to cool slightly before storing in an airtight container in your fridge for up to 2 weeks.
This recipe is NOT made for canning and storage, but rather small batch jams that you’ll use up within a week or two and store in your fridge or freezer. My kiddo goes through so many PB&Js, this is an easy way to add variety to our sammies!
2 tbsp butter of choice (I used plant butter for this batch), softened
1 cup powdered sugar
1 tsp vanilla
1 cup chocolate chips of choice (I used a blend of dark chocolate and vegan semi-sweet)
In a small bowl, thoroughly mix together your peanut butter, butter, and vanilla.
Stir in your powdered sugar to make a smooth dough.
Chill the peanut butter mixture for 15-20 minutes before scooping.
Roll into balls using a tablespoon or 1 oz scoop. You can roll them in between your palms to smooth out the dough.
Chill your peanut butter balls again for 25-30 minutes, or until firm.
Melt your chocolate chips with a double boiler or in a microwave safe dish the microwave in 20 second increments, stirring each time until melted.
Once the peanut butter mixture is cold, use a toothpick or your fingers to carefully dip each one into the melted chocolate ¾ of the way. (I like to have a spoon nearby for the occasional buckeye search and rescue in the melted chocolate, especially if you’re making these with your kiddos.)
Place onto a plate or sheet pan lined with wax paper, and allow to cool completely in the refridgerator.
Enjoy! I like mine with a little cold milk, but they’re good anyhow you like!
If you have any leftover melted chocolate, consider making some chocolate bark with some roasted nuts or granola you might have hanging around in the pantry. Just spread the melted chocolate onto some parchment paper and sprinkle your toppings on top! Allow to chill in the fridge until solid, then break into whatever size pieces you desire!