Minestrone Soup

Ingredients

• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2 ribs of celery diced
• 1 medium carrot, sliced and then quartered
• 1 medium zucchini, sliced and then quartered
• 1/2 cup of green beans cut into 1" pieces
• 540ml can of white beans (cannellini, kidney, etc.)
• 28oz can of diced tomatoes, no salt added
• 43g uncooked macaroni pasta
• 1 large handful of baby spinach
• 1 vegetable bouillon cube
• 6 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

• In a soup pot over medium heat add in the onion, celery, carrots and garlic, I use water to sauté them until the onion is translucent.
• Add in the diced tomatoes, white beans, water, bouillon cube, and spices.  Give a good stir and then bring everything to a boil.  Once boiled lower the heat to a simmer and cook for 20 minutes.
• Now add in the green beans and uncooked pasta, continue to simmer for another 12 minutes.
• Add in the spinach and stir until wilted.

Makes 10 servings, each serving is 1 cup

Vegetable Stew

Creator: byebyefatpants

Prep Time: 10 Minutes

Cook Time: 30-40 Minutes

Serves: 14

1 SmartPoint per 1 cup serving

Ingredients

• 1 small onion, minced
• 1 small carrot, minced
• 1 celery stalk, minced
• 1 large onion, chopped
• 2 tablespoons garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 cup green beans, chopped into 1" pieces
• 1 cup corn
• 15oz potato, chopped (roughly 2 medium potatoes)
• 8oz cremini mushrooms, chopped into large pieces
• 6oz portobello mushrooms, chopped into large pieces
• 1 1/2 cups frozen green peas
• 540ml diced tomatoes, no salt added
• 398ml tomato sauce, no salt added
• 3 3/4 cups vegetable broth, no salt added
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried sage
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kitchen bouquet (browning gravy liquid)
• 2 tablespoons cornstarch
• 2 tablespoons water
• salt and pepper to taste

Directions

• Place 1/4 cups vegetable broth into your pot along with the minced onion, carrot and celery.  Cook on medium/low until the onion is translucent.
• Add in the garlic and cook for a few more minutes, stirring often.
• Add in the mushrooms and cook until all the water has evaporated.
• Add in the rest of the ingredients except for the cornstarch, water and peas.
• Stir and bring to a boil.  Once boiling reduce heat and simmer, covered for 30 minutes or until the potato and carrots are cooked.
• Add in your peas and stir, the heat from the stew will heat them through.
• Mix together the cornstarch and water and add to the stew to help thicken it, stir a few times and then serve.

Curried Sweet Potato Stew

Ingredients

• 1 medium onion, diced
• 2 tablespoons garlic, minced
• 4 teaspoons ginger root, minced
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1/4 teaspoon chili flakes
• 15oz sweet potato, pealed and diced (about 1 large)
• 1 small head of cauliflower, cut into bite sized pieces
• 540ml chickpeas, drained and rinsed
• 540ml diced tomatoes
• 400ml light coconut milk
• 1 cup vegetable broth, no salt added
• 5oz baby spinach
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons water

Directions

• In a nonstick pan add in your water, onion, and garlic and sauté on medium until onions become translucent
• Add in ginger and cook for 1 minute.
• Add in the curry powder, cumin, turmeric, coriander and chili flakes and cook for another minute or until spiced become fragrant
• Add in sweet potato, cauliflower, chickpeas, diced tomatoes, coconut milk, vegetable broth and mix well. 
• Bring the pot to a boil, reduce to a simmer, cover and let cook for 15 minutes.  At the 15 minute mark remove the lid, stir and continue cooking, uncovered for another 15 minutes.
• Add in spinach and cook for another 3 minutes, stirring to help wilt the spinach.

Makes 8 servings which is 1 cup per serving.  I like to serve the stew over some basmati rice.

Chocolate Chip Banana Bread Baked Oatmeal

Creator: byebyefatpants

Prep Time: 5 Minutes

Cook Time: 30-35 Minutes

Serves: 1

5 SmartPoint per serving

Ingredients

• 1/2 cup quick oats
• 1/2 cup water
• 1 ripe banana, mashed
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon chia seeds (optional)
• 1/2 teaspoon baking powder
• 5g Enjoy Life mini chocolate chips

Directions

• Preheat your oven to 380F
• Place the quick oats, water, mashed banana, vanilla, chai seeds, and chocolate chips into a bowl and mix well. Spray your baking dish with cooking spray of choice and pour the mixture in.
• Bake for 30 - 35 minutes.  When you take the oatmeal out the centre should feel a bit firm to the touch.

Split Pea Soup

Creator: byebyefatpants

Prep Time: 5 Minutes

Cook Time: 30-45 Minutes

Serves: 12

2 SmartPoint per 1 cup serving

Ingredients

• 1 medium onion, chopped
• 2 medium carrots, sliced and then quartered
• 3 ribs of celery, chopped
• 25oz potatoes, diced
• 2 cups dry green (or yellow) split peas
• 1 tablespoon Better than Bouillon Vegetable
• 8 cups water*
• 2 tablespoons Nutritional Yeast
• 1/2 teaspoon red pepper flakes
• salt and pepper to taste

Directions

• Throw everything into a large pot and bring to a boil, reduce heat and simmer, covered for 30-45 minutes or until you get a thick creamy consistency.
• I like to mash mine up a bit using a potato masher (you don't have to) and I serve it with some rice.

* Water should be covering all the vegetables, if not add more until it is.

Red Lentil and Chickpea Dal

Creator: byebyefatpants

Prep Time: 5 Minutes

Cook Time: 25-30 Minutes

Serves: 6

3 SmartPoint per heaping 1 cup serving

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 teaspoons ginger, minced
• 2 cups dry red lentils
• 540ml canned chickpeas, drained and rinsed
• 500ml diced tomatoes
• 3/4 cups light coconut milk
• 3 cups and 2 tablespoons water 
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 tablespoon curry powder 

Directions

• Add 2 tablespoons of water to your nonstick pan with the chopped onion, cook onion for a few minutes on medium-high until translucent.  Add more water if needed.
• Add in minced ginger, cumin, chili powder, and curry powder.  Stir well and let cook for a minute or two.
• Add in lentils, chickpeas, tomatoes, water and coconut milk.  Stir everything together, bring to a boil and then reduce to medium-low, cover and simmer for 25-30 minutes stirring occasionally.

Chocolate Coconut Oatmeal

Ingredients

• 1/2 cup quick oats
• 1 mashed banana
• 1/2 teaspoon chia seeds (optional)
• 1 tablespoon unsweetened cocoa powder
• 3/4 cups water
• 1 tablespoon sweetened shredded coconut

Directions

• Mix everything together in a microwave safe bowl, except the shredded coconut.
• Place in microwave for 1.5 - 2 minutes 
• Add shredded coconut to the top and enjoy.

Recipe makes 1 serving

Enjoy!