Tomato Lentil Soup

I’m not sure why, but I’ve really been digging lentil soup lately. There are so many fantastic ways to customize your own batch of lentil goodness. Sometimes I add curry powder and sweet potato for a twist. However, being pregnant has caused to me to veer in the opposite direction of those ingredients. Here’s a simple version you can cook a batch of on the weekend and enjoy all week. Try making it your own by adding in whatever veggies you have on hand.  Also, a great way to sneak some of that valuable nutrition into baby! Continue reading “Tomato Lentil Soup”


Speedy Vegan Cream of Broccoli Soup

I’ve had a sore throat lately and just didn’t feel like the awesome meatballs I slaved over. With limited ingredients, I looked around to find what I could to make a decent soup. Here’s what happened and it was good! What I made was a small batch 2-3 servings but it could easily be modified to make more.



1/4 onion chopped

1tbs olive oil

2 cloves of garlic

1.5-cup vegetable broth, chicken broth (non vegan) or water

1 large head of broccoli

1/3 cup canned coconut milk

1/4 tsp salt


Add the evoo to a small sauce pan and saute onion for 4-5 minutes until soft on medium heat. Once onion is soft, add the garlic (can be whole cloves) broth and broccoli and salt. Cook until broccoli is soft. Add coconut milk. Blend with immersion blender until smooth. Top with pepper and scallions. Yum!



Potato + Apple Pancakes

Here’s a spin on your normal chicken nuggets and fries! These are fairly easy to make, can be prepped ahead, and pack a little nutrition. Freeze some to be able to cook when you need them.



1-2 large potatoes shredded and dried

1 large apple shredded and dried

3 tbs coconut flour ( or almond flour if you are ok with using nuts)

2 eggs

1/2 tsp salt

2 tbs coconut oil

Optional add in: Cinnamon


Wring potatoes and apples out in a dishcloth or paper towel to eliminate excess moisture. Mix all ingredients together in a large bowl until combined.

Heat coconut oil in a large skillet and add the potato mixture in pancake shapes to the pan.

Cook 5 minutes or so on each side.

Add salt. Eat!

Warning: I tried to bake these, definitely didn’t work out!




Apple Cinnamon Oat Muffins- Nut Free!

Savanna just started daycare this week. It was way harder for me than for her. I know panic every night about what to pack her for breakfast and lunch. The school is but free as most are, which made me realize how much I use nut products. Savanna is fortunate to not have any allergies, so peanut butter has been a staple in her diet as early as six months. I needed to get creative and come up with some meal items and snacks that are safe for everyone.

These are a spin on the Blueberry Muffins from an earlier post. Although, simpler ingredients and nut free. There is coconut flour, but that’s not a nut product right?? Google says its technically a fruit and a coconut allergy is rare so I will double check with the school to make sure its safe.

IMG_1317 Continue reading “Apple Cinnamon Oat Muffins- Nut Free!”


Homemade Taco Seasoning

Here’s a yummy recipe for a quick dinner. Surprisingly, its toddler approved and the beauty is that you can choose what you want to add to your taco seasoning and how much. Serve up with a little pureed avocado for the little ones. I think this would be great in the crock pot and I will try that next.


Homemade Taco Seasoning

2 tbs chili powder

2 tsp cumin

1 tsp oregano

1/2-1 tsp paprika

1/2-1 tsp garlic powder

Salt -amount is up to you and your taste buds

Mix all spices together and add to ground turkey or beef once fully cooked along with a few tablespoons of water. Add in a little mild salsa for some extra flavor and moisture. Wa-la!




Mayo-less Chicken Salad

When people ask me what my greatest fear is my answer isn’t snakes (they are definitely number 2) or heights. My answer is Mayo. I can’t stand the stuff. However, I do love the idea of tuna and chicken salad. I will confess, I have eaten both prepared with mayo in desperate moments if I didn’t see it being made and if it isn’t too mayo-y.

Anyway, I love making chicken salad using avocado and a few other simple ingredients. The only downside is that the chicken salad will begin to turn brown within 24 hours due to the avocado turning. More reason to eat it all at once like I did earlier today. It can be mixed up quick by hand if your in a rush or in a food processor if you are prepping ahead of time. Also, I am the worst at measurements. I eyeball everything which sometimes backfires but usually works. Use these amounts as a guide and do what works for your taste.


1 Chicken breast (anything left over or from rotisserie works)

1 small carrot

1/2 celery stalk

1/4 cup red onion

2 tbs or so of red wine or apple cider vinegar

1 avocado

2 tbs or so of Primal Tumeric and Lemon Salad Dressing or dressing of your choice




Chop up veggies and add all ingredients to a food processor. Pulse up to your desired consistency. Add salt and pepper to taste. Enjoy!