Italian Beef and Pepperoni Soup

Ingredients

• 1 pound organic, grass fed ground beef 
• 1 package sliced turkey pepperoni (4.5 ounces)
• 2 links sweet Italian sausage, cut (optional)
• olive or coconut oil for sautéing 
• 2 cups sliced fresh mushrooms 
• 1 onion, chopped fine
• 1 green bell pepper, seeded and chopped
• 1 bunch green onions, chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 56 ounces tomatoes: can use crushed, diced, stewed, or fresh tomatoes
• 1 box low-sodium organic free-range chicken broth
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• sea salt and freshly ground pepper
• Garnishes: sliced fresh basil, shredded Parmesan cheese, non-dairy cheese alternative (optional)

1. Directions
2. 1. Cook ground beef, sausage, and pepperoni in a Dutch oven oil over medium-high heat 8 minutes or until beef crumbles and is no longer pink. 
3. 2. Sauté mushrooms, onions, bell pepper, green onions, and garlic. 
4. 3. Stir in beef mixture, tomato paste, tomatoes and seasonings to taste. Bring to a boil; reduce heat, and simmer 30 minutes.

*We call this "pizza soup" :)

Spinach Basil Pizza

Ingredients:

1 vegan, eat clean pizza crust
2 tomatoes
6 fresh basil leaves, shredded
1/4 onion, chopped small
4 c shredded spinach
Italian variety cheese or cheese substitute (I used organic Italian blend regular cheese on half of the pizza, and daiya dairy free mozzarella flavored cheese on the other half)
2 cups marinara sauce (I used yummy leftover meat sauce from Grandma's spaghetti recipe)

Directions:

1. Preheat oven and prebake pizze (if directed to) according to package directions or recipe.
2. Layer all ingredients on pizza
3. Bake at 425 for approximately 25 minutes or to desired "doneness"

Delish Veggie Pizza

Ingredients:

Marinara: (if you opt for an easier version, there are some good organic premade marinaras you can buy :) but this sauce is WONDERFUL!)
1/2 onion, diced
1 clove garlic, minced
1 med zucchini, sliced
3 large tomatoes
1 red bell pepper, sliced
1 summer squash, sliced
1 can of tomato paste + can of water
basil
oregano
salt
freshly ground pepper

1 clean, allergen free pizza crust
*1 bag organic shredded mozzarella and some freshly grated parmesan cheese
2 cloves garlic, crushed
2 Tbs EV olive oil

* we prepare half of our pizza dairy free using Daiya dairy free mozzarella shreds

Directions:
1. Preheat oven to 450. Saute onion and minced garlic over med heat until onions soft and transparent.
2. In ziploc bag, add zucchini, squash, bell pepper, olive oil, salt, crushed garlic. Toss to coat.
3. Place vegetables in a single layer on baking sheet and roast for 10-15 min.
4. Meanwhile, process tomatoes, tomato paste, water, sauteed onion and garlic, basil, oregano, salt and pepper in food processor until smooth.
5. Pre-cook pizza crust as directed.
6. Spread tomato sauce on the crust. Top with cheeses (or cheese substitute), vegetables.
7. Bake until cheese melts, about 10 minutes.