Category Archives: Recipes

Healthy Minestrone Recipe

This is my ultimate favourite soup recipe! Of course I have to give the credit to Tosca Reno, the author of ‘The Eat-Clean Diet’ (2007). Many of my favourite recipes come from her cookbooks. I have been making this soup for almost 10 years. Over time I have made some changes to it, especially for canning. Here I will write about how I make it, but you are welcome to buy her book to see her recipe.

The first time I made this soup my pot was not big enough! Make sure you have a large pot! One that holds at least 10 litres.

Also, make sure you have at least 6 hours. You need lots of time to chop and cook the vegetables, and then you need at least an hour for processing the jars.


1 leek, whites only, halved, rinsed and sliced

2 cups blanched tomatoes (I blanch the night before so they are ready to go)

3 carrots, peeled and sliced into rounds or quarter pieces

1 onion, diced

1/2 red onion, diced

4 stalks of celery, chopped

2 Yukon Gold potatoes, washed and chopped into bite-sized chunks, keep skins on

2 zucchini, diced

1/2 cup red kidney beans (prepare dry beans the night before)

1 cup snow peas, cut into bite-sized pieces

3 cloves garlic, minced

4 Tbsp olive oil (add more as needed)

1/4 pound green beans, cut off and discard ends, and chop into bite-sized pieces

1/2 pound kale

1/2 green cabbage, shredded

1 Tbsp basil (2 Tbsp if using fresh basil)

1 Tbsp parsley (2 Tbsp if using fresh parsley)

1 Tbsp rosemary (2 Tbsp if using fresh rosemary– the only reason why I started growing in my garden was for this recipe!!)

2 litres low-sodium vegetable juice (I like the PC Blue Menu vegetable juice blend)

16 cups low-sodium vegetable stock (Here I use 2, 900mL containers of PC Organic Vegetable Broth + 9 cups of water and 3 vegetable bouillon cubes. Water and bouillon cubes prepared separately before adding to soup mixture)

1/2 cup small pasta shells (I use rice pasta shells)


  1. Prepare the dried beans the night before: bring 2 litres of water to a boil, add beans and bring back to boil. Remove from heat and let soak in pot overnight.
  2. In a large soup pot heat olive oil on medium heat and start adding vegetables. I do them in a specific order, allowing each batch to become slightly soft before adding the next. This is also the way that I grouped vegetables when chopping in advance. See Canning Soup and Having a Baby for more on that.
    1. onion, red onion and leeks
    2. once onions are soft stir in garlic and continue adding vegetables
    3. carrots, celery and potatoes
    4. zucchini and snow peas
    5. green cabbage
    6. kale
    7. once vegetables are fairly soft add tomatoes, spices and green beans
    8. give a good stir and add vegetable juice, soup stock and kidney beans
  3. If canning, let simmer for 1 hour. If serving the soup, then let simmer for 2 hours.
  4. If canning, do not add pasta noodles. Those you can add when you prepare the soup for consumption. If serving soup add noodles about 15 minutes before serving.


Canning Instructions: To Come…

My husband’s 100 year-old grandmother loved this soup! That’s gotta to say something about the soup! I continue to make it every year. It’s healthy and delicious!


Zucchini Muffins

PicMonkey Collagerecipe I got this recipe a few years ago from my friend Amanda. She had offered me some zucchini loaf at her place. After I tried some I knew I just had to have the recipe! I have made some changes to turn the loaf into muffins for easy lunches and sharing! So far this summer I have made at least 6 dozen muffins from all the zucchini in my garden–and I will probably make 6 dozen more. They freeze fairly well. Many friends and relatives have been asking for the recipe, so here it is:

Prep Time: 20 minutes     Bake Time: 30 minutes  Yield: 24 muffins
3 eggsIMG_5436
1 cup brown sugar
1/4 cup canola oil
1/3 cup unsweetened applesauce
1 tsp. vanilla
2 cups fresh grated zucchini

3/4 cup tapioca flour
3/4 cup white rice flour
3/4 cup brown rice flour (original recipe calls for sorghum flour, but I can never find this type of flour in the store!)
1/4 cup cornstarch (original recipe calls for 3/4 cup arrowroot powder)
1/2 tsp. saltIMG_5462
1 tbsp. xantham gum
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. cinnamon

Fresh fruit: blueberries and raspberries


  1. Preheat to 350°F
  2. Mix wet ingredients together: beat the eggs, and then add in the sugar, oil, applesauce, and vanilla. Once well blended together add zucchini.
  3. In a separate bowl mix the rest of the dry ingredients together, and gradually add to the wet while stirring. Keep stirring until all the flour is incorporated and you have a smooth texture.
  4. Prepare muffin tin with muffin papers. I tend not to grease the tin for this recipe. If you would like to I suggest using coconut oil.
  5. Place a couple of blueberries at the bottom of each muffin paper.
  6. Fill muffin papers as desired but it is important to note that they will rise a lot in the oven! To make 24 muffins I fill each muffin paper halfway with batter.
  7. Place a few more blueberries on top of each muffin as well as one raspberry
  8. Bake for 30 minutes. Use the “sticky knife” test to check if they are done.
  9. Allow to cool and enjoy!

IMG_5574 IMG_5587