Lentil Soup

This is a super easy, delicious winter soup. Lentils make it hearty even though it's meatless.

4 carrots, diced
2-3 stalks celery, diced
1 onion, diced
3 cloves garlic, minced
1 tbsp avocado oil
1 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1 can or jar stewed tomatoes
8 cups water
2 cups lentils
1 cup chopped spinach

Saute vegetables in oil until soft, then add seasonings. Add tomatoes, water, and lentils and simmer on low until lentils are soft, about 30 minutes. Add chopped spinach 5 minutes before serving and allow to wilt.

Chicken and Butternut Squash Quinoa Stew

Ingredients

1 tablespoon avocado oil

1 yellow onion, chopped

  1 1/2 teaspoons dried oregano

  4 cloves garlic, minced

  8 cups water

  2 tbsp Better than bullion

  6 chicken tenders

  1 can diced tomatoes (I like to pulse in the blender)

  3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)

  2/3 cup uncooked quinoa

  1/2 teaspoon salt

  1/2 teaspoon black pepper

  1-2 cups chopped fresh spinach

Directions

      In a large pot heat the oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked. Remove the chicken to a plate.

      Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.

    (Recipe adapted from melskitchencafe.com)

Giant Ginger Cookies

Ingredients

4 ½ cups all-purpose flour (whole wheat flour is good too!)

4 teaspoons ground ginger

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground cloves

¼ teaspoon salt

1 ½ cups butter

2 cups granulated sugar

2 eggs

½ cup molasses

¾ cup coarse sugar or granulated sugar

Directions

In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Slowly beat in the flour mixture.

Shape dough into large balls. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart.

Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.)