Vegan Blueberry Corn Muffins

These whole grain muffins are made with corn flour and white whole wheat flour. They are lightly sweetened with maple syrup and chock full of antioxidant blueberries. The lemon zest gives them a mellow lemony kick.

Enjoy for breakfast or a healthy snack! Great for kids lunches too!

Ingredients:
1 cup finely ground cornmeal or corn flour
1 cup whole grain spelt flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon finely ground sea salt
2/3 cup unsweetened soymilk (or water)
1/3 cup extra virgin olive oil
1/3 cup maple syrup
The zest from 1 lemon, finely grated
1 cup fresh or frozen blueberries. If using frozen, defrost and drain in a strainer before using.

Preheat oven to 350 degrees Fahrenheit.

In a large bowl mix together the dry ingredients: corn flour, spelt flour, baking powder, baking soda, and sea salt. Use a wire whisk to incorporate everything very well.

In a separate bowl mix together the wet ingredients: soymilk, oil, maple syrup, and lemon zest.

Add the wet to the dry. Stir gently until almost incorporated. Gently stir in the blueberries. Stir until combined. Do not overmix.

Pour into 12 greased muffins tins. Bake at 350 for 20 minutes, or until a toothpick inserted comes out clean.

www.GetHealthyWithCarol.com

Minestrone Soup

Minestrone Soup - fill up on veggies and antioxidants!

This soup will stay fresh in the fridge for days. Reheat for a quick and healthy snack. Or serve it as a meal with a side of brown rice.

I freeze some of the leftovers in individual portions for quick de-frosting on those busy days!

Double the recipe and freeze even more!!!

Ingredients:
2 to 3 tablespoons extra virgin olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
½ cup cabbage, chopped
½ leek, chopped
4 garlic cloves, minced
½ teaspoon dried herbs for seasoning (basil, oregano, rosemary, sage, or Italian seasoning)
2-3 tablespoons tomato paste
4 cups veggie or chicken stock
1 can kidney beans, rinsed
1-2 handfuls miniature elbow or shell noodles.
1 cup chopped kale
Sea salt and freshly ground black pepper

In a large stock pot heat olive oil over medium heat.
Add onion, carrot, and celery stalk.
Add 1 pinch sea salt and stir.
Reduce heat to low.
Cook, stirring occasionally, until veggies get soft, sweet, and slightly golden in color, about 40 minutes.
Stir in cabbage, leek, garlic, and another pinch sea salt.
Cook over low heat until veggies become soft, about 6-7 minutes.
Add dried herb seasonings and stir to coat.
Add tomato paste and stir to coat.
Add veggie or chicken stock.
Bring heat up to medium.
Add kidney beans and noodles.
Simmer until noodles are tender.
Season with salt and pepper to taste.
Remove from heat and stir in 1 cup chopped kale.

Serves 6

* This is a thick soup. Add more stock (or water) for a thinner soup.

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