Zucchini Bread

2 c. sugar
1/2 c. butter
1/2 c. pureed white beans
2 c. shredded zucchini
1/2c.  yogurt
4 eggs
3 c. whole wheat flour (you can use part wheat flour)
2 t. baking soda
2 t. vanilla
1 t. salt
3 t. cinnamon
Milk or cinnamon chocolate chips (I used cinnamon and loved it!) 
Cream butter and sugar together until smooth. Beat in the eggs and add the soda and sour cream, Combine the batter together and then add the flour and the rest of the ingredients. Grease and flour three bread loaf pans (you can have one super full bread loaf or two smaller loaves..take your pick). Bake the bread at 350 for 1 hour (plus or minus a few minutes depending how thick your bread is). Once the bread is done, let it rest on the counter for 10 minutes and then knife around the loaf of bread and turn over on the counter to cool.

Broccoli-Rice Bake with Coconut Curry Sauce

2 C brown rice, rinsed well
4 C water
1 can (14 oz.) coconut milk
1 Tbsp. cornstarch
1 Tbsp. curry powder
½ C chopped cilantro
2 tomatoes, chopped
1½ tsp. sea salt
Mixed vegetables - see below
2 Tbsp. coconut oil
Bring the water and rice to a boil, turn down to medium low, cover, and simmer for 45 min. In a frying pan, lightly sauté harder veggies on medium high for 5 min., then add softer/smaller veggies and sauté another 2 min. In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add the blend to a small pan.  Heat on medium high, stirring frequently, gradually reducing to a simmer until sauce is thickened.
Keep brown rice, veggies and curry sauce separate and let kids assemble themselves.
Garnish with the tomato, and cilantro. Serve hot. Serves 6-8.

I used 1 crown of broccoli, 1 zucchini (cut in large julienne slices), 10 baby carrots cut in sticks, 1/2 red bell pepper, 1/2 yellow pepper

3 stems of broccoli (including most of stalk), cut into bite-sized pieces

8 oz. mushrooms, washed well and cut in thirds

Recipe slightly adapted from green smoothie girl.