Kielbasa Spinach Soup and Cacao Nib Oat Bar Recipes!

Kielbasa Spinach Soup
 

1 lb. kielbasa                                                                1 clove garlic, minced

2- 14 oz. cans chicken or beef broth                            

1- 14.5 oz. can crushed tomatoes with basil, undrained

1 c. sliced carrots                                                         1 c. diced onion

1/2 c. diced celery                                                        2 small zucchini, cubed

1- 14.5 oz. can cannelini beans, undrained                     2 c. spinach, rinsed and torn

¼ tsp. salt                                                                     ¼ tsp. pepper

In a Dutch oven or large soup pot over medium high heat, brown kielbasa and garlic.  Stir in broth, tomatoes with liquid, carrots, celery, onion and salt and pepper.  Reduce the heat to medium, cover and simmer for 15 minutes.  Stir in zucchini and beans with liquid.  Cover and simmer for an additional 15 minutes or until zucchini is tender.  Remove soup pot from heat and stir in spinach.  Replace lid and let spinach steam for about 5 minutes.  Enjoy!

Cacao Nib Oat Bars

¼ c. coconut oil                                                                        1 Tbsp. wheat germ

¼ c. cacao nibs                                                                        1/3 c. chia seeds

1 c. packed, moist Medjool dates                                             ¼ c. almond milk

1 Tbsp. vanilla extract                                                               1 ½ c. rolled oats

½ c. spelt flour                                                                          ¾ tsp. baking soda

½ tsp salt                                             

Preheat oven to 350 degrees F. Lightly grease a baking sheet.  In a small saucepan, melt the coconut oil into a liquid. Pour coconut oil into a food processor, and add in dates, milk of choice, vanilla extract and chia powder. Blend until a smooth paste has formed, stopping machine and scraping down the sides if needed. In a large bowl mix together oats, flour, baking soda, salt and hemp seeds.  Stir in date mixture and mix well. Fold in chocolate chips and cacao nibs.
Spread mixture onto baking sheet with a spatula into a ½ inch layer. Cut wet dough with a knife into 4” x 2” rectangles, or desired shape. Bake for 12-15 minutes, or until edges begin to turn golden brown. Let cool before serving.  Optional:  Add in goji berries for a special treat!