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Faith Ralphs, blogger at https://faithfulplateful.com/, currently lives in the Boise, Idaho area with her husband and three young children (including a newborn!). She's been fascinated with health and nutrition since she was a child, and in an effort to avoid the Standard American Diseases, she has transitioned to a whole-food, plant-based lifestyle. She has a degree from Brigham Young University in Public Health, and has been a health coach for the past 5 years. She understands how tricky it can be to feed your children nutritiously in our culture, and is on a mission to provide simple and sustainable ideas to feed our families in a way that truly nourishes them. Her children's whole food plant based cookbook "Plant Based Cooking for Kids" is available for pre-order right now on Amazon or at Bushel and Peck Books.

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Soup-er Simple White Bean Chili

Time: 15 minutes

Serves: 4-6

1 16-oz jar mild salsa verde

3 cups low-sodium vegetable broth

3 cans white beans, drained and rinsed

1 can hominy, drained (or 1.5 cups frozen corn)

1 TBSP cumin

1 tsp garlic powder

1 tsp oregano

¾ cup cashews (optional--see note).

1 cup water

Optional toppings

corn tortillas (or oil-free baked corn tortillas sold near tostada shells)

cilantro

avocado

hot sauce

lime wedges

Instructions

Combine all ingredients except cashews and water in a pot and heat through on medium heat on the stove.

In a blender, blend the cashews with 1 cup of water until smooth. Stir into soup.

While the soup heats, prepare fresh ingredients if you’d like, such as cilantro, avocado, or lime wedges. Toast corn tortillas in the toaster until golden brown, being careful not to burn them or your fingers.

Let everyone prepare their bowl with broken tortilla chips and other toppings they like. Add salt and pepper if needed.

Note: For nut-free, omit the cashew cream for a clear soup, or stir in a spoon full of tofu sour cream.

Pumpkin Peanut Butter Dip with Apples

Total time: 15 minutes

Makes 1 cup dip

1/2 cup natural peanut butter

1/2 cup canned pumpkin puree

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1 tsp vanilla extract

¼ cup maple syrup

Instructions

In a bowl, stir together all the ingredients. If you're making a large batch, mixing with an electric mixer is handy. Add more sweetener and pumpkin spice to your liking, if needed.

Garnish with chopped pecans and extra cinnamon, if desired. Serve with sliced apples.

Keeps well in the fridge for 1 week in an airtight container.

This is also delicious with celery, bananas, toast or on pancakes.