Red Lentil Curry WOW Bowl

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3 tablespoons avocado oil

1 large onion

2 garlic cloves

2 tablespoon tomato paste

2 teaspoon ground cumin

1/2 teaspoon salt

1 1/2 teaspoon curry

1 1/2 teaspoon turmeric

9 cups chicken broth

2 cups red lentils

4 large carrot, peeled and diced

Chop onion and mince garlic. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, curry, turmeric, and sauté for 2 minutes longer. Add broth, lentils and carrot. Allow mixture to simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 20 minutes. Taste and add salt or any of the other seasonings if you desire a stronger flavor.

Using an immersion or regular blender, purée half the soup then add it back to pot. This should thicken the soup while still leaving it chunky. This soup is delicious paired with a salad and could also be served over rice. So good and really good for you as well! I love it when they both win!

Lunch: Keep It Simple!


Ok friends! Anyone sometimes get stuck on lunch? You’re alone, you want to keep it healthy but fast? This is one of my fav go to’s for a fast healthy lunch when I am by myself. My health food store has bins with dried soup.

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Healthy and crazy fast to mix up. Think cup of noodles, but good for you. My pick out of all the flavors they offer is curry lentil. Super easy to make for just one person. It’s also great if you are going into the office. 
Just one of the great things about wintertime. Yummy soup!

Black Bean Soup


Such an incredible soup! You can choose your level of spice and your genre of toppings. Its crazy good and depending on your choice of toppings, super healthy! 


Black Bean Soup


1 Tbl olive oil

3/4 c diced carrots

1 c diced onion

3 cups precooked black beans (or 2 cans rinsed)

1-3 4 oz can green chilies (depending on the spice level you prefer. I use two)

3 cups beef broth

1 tea salt

1/8 tea pepper

1/2 tea chili powder

1/2 tea cumin 

1/2 tea oregano

Sauté olive oil, onions and carrots for 3 minutes in a large pot. Add beans, green chilies and beef broth and simmer for 10 minutes.  Add in salt, pepper, chili powder, cumin and oregano. Run through blender in batches. Don't over blend, you want to leave it a little chunky. Place back into pot and simmer until you are read to serve.

The sky is the limit with toppings.  Serve with crusty bread, tortilla chips, tomatoes, avocado, peppers, sour cream, pepper jack cheese or absolutely nothing at all!  This is delicious, super healthy and filling! Enjoy!! 

Recipe adapted from Our Best Bites

Tomato Parmesan Soup with Homemade Croutons

K, I am not kidding when I say that this soup is really so incredible.  Trust me it is a hit.  Hope you love it!



4 Tbl butter

2 c chopped carrots

1 onion chopped

1½ c chopped celery

1½ tea dried oregano

1½ Tbl dried basil

½ c flour

2 14.5 oz cans diced tomatoes

4 cups chicken broth

1 c Parmesan cheese, grated

1 c sour cream

1 tea salt

½ tea pepper


For the Croutons:

I loaf bread, cut into cubes

2 Tbl olive oil

1 tea kosher salt

1 tea Italian seasoning


Melt half of the butter in large pot.  Add chopped onion and carrots and sauté for 3 minutes. Then add celery, oregano and basil.  Then add the rest of the butter and the flour. Mix as well as you can and add the diced tomatoes and the chicken broth.  Let this mixture simmer for 15-20 minutes.  Then place in blender in batches and blend all the soup until mostly smooth.  After soup has been blended place back into pot and add cheese, sour cream and salt & pepper. Let the soup simmer for a couple minutes while mixing. Then serve with homemade croutons.

For the Croutons:

  • (Just a note on the bread, you can use ANY kind of bread and this will turn out great. A sturdy loaf of something like La Brea would be ideal but any kind of bread will work!) 

Preheat oven to 425 degrees. Cut bread into cubes. Place on a cookie sheet. Toss the oil, salt and seasoning onto the cubes and mix well. Bake for 8-10 minutes, until they are crisp and golden brown. Enjoy with the soup, crazy delicious!!!


*Recipe adapted from Mel's Kitchen Cafe.

Sausage, Potato & Leek Soup

This soup is pretty simple.  Great for nights when you need to crank out dinner in 30 minutes or less! There are some pre-baked rolls that I keep in my freezer to go with nights like these.  Look for them in the freezer isle.  They are delicious and cook in 8 minutes.  They are a good with this soup and also maybe serve with a side caesar salad.  Still pulling off a really good warm home cooked meal but pretty fast! Here's to fast crazy nights!   



Ground Italian sausage

1 bunch of leeks

3 Tbl butter

¼ cup flour

3 potatoes peeled and diced

8 cups chicken broth

Brown the sausage in a large pot. While sausage is cooking, wash and chop leeks. After sausage is cooked pour it into a strainer and rinse in the sink.  Return the pot to the stove and sauté leeks in butter. After they are soft and fragrant, whisk in the flour.  Then add chicken broth and diced potatoes. Simmer until potatoes are soft and add sausage back into the soup.  Season with salt and pepper if needed. 

Coconut Curry Butternut Bisque

This is a recipe is a huge shout out to my friends over at Our Best Bites.  I seriously love the stuff these girls do and have found so many hits from their website.  Check them out.  They make this same soup but I make it a little different.  I prefer to bake the squash first, making the whole squash process a little easier.  Either way the soup is always a hit!  Hope you love it! 


1 butternut squash

1 onion

3 cups chicken broth

3 Tbl + 1 tea Thai Kitchen red curry paste

Juice from 1 fresh lime

I can lite coconut milk


Serve with:

Shredded coconut



Preheat oven to 350 degree. Cut squash in half, scoop it clean and place on a cookie sheet cut side down.  Poor a little water around the squash and place it into the oven.  Cook for 45 minutes or until tender.  You will still cook it a little in the soup so no need to be overly soft at this stage.

Remove squash from the oven. Flip squash over and allow it to cool. When it is cooled down a little scoop the squash out of the skin.

Cut onion and sauté with a little olive oil in a large pot.  Then add curry paste and stir into the onion for just a minute or two.  Then add the chicken broth, squash and simmer for about 5 minutes letting the flavors meld together. 

Turn heat off.  Add coconut milk and lime juice.  Stir together.  Blend the soup in batches, taking care not to overfill your blender. When finished, combine all batches back into the pot.  Soup may need some salt so give it a little taste test.  Simmer until you are ready to serve. Serve with fresh cilantro & coconut and maybe a side salad!  Enjoy!

Recipe adapted from Our Best Bites

Blonde Chili


1 onion finely chopped

6 cloves garlic, minced

8 cups chicken broth

2 lbs cooked shredded chicken*

1/3 cup chicken gravy mix

3 cans (7 oz each) mild diced green chilies

1 cup fresh cilantro, chopped

1/2 tsp ground cumin

1 jalapeno, seeded and chopped (Add more if you like it hot!)

1 can (28 oz) white hominy drained



Flour tortillas / quesadillas

Diced tomatoes

Diced avocado

Fresh cilantro

Sour cream


In a large pot, sauté onions and garlic in a little olive oil. After just a couple minutes add chicken broth.  Use a whisk to blend gravy mix into the broth.  Then add chilies, cilantro, cumin, jalapenos, and hominy.  Bring to a boil over medium-high heat; then reduce heat to low.

Add shredded chicken while simmering.  Prepare sides and serve. Delish!


*Just a note on the chicken. Rotisserie chicken from Costco is fast, but not very good for you. (I still pick them up sometimes, how can I help it!?!) Another option is grilling your chicken and then put all your breasts in the kitchen aid and mix. It shreds the chicken like a champ, even while it is steaming hot! Be careful not to over mix or you will end up with chicken burger!

Recipe adapted from Eating for Life Cookbook