Tag Archives: healthy

Easy Peasy Split Pea Soup

OK I did not take great photos of this, and it really doesn’t photograph well, but it tastes so good, so savory and comforting! And it is SO EASY.

Here I am on week 3 of maternity leave, and to be honest, I rushed all the preparations I wanted to make before baby into the first 2 weeks, due to an urgency I felt that this little boy would come about 2 weeks early! Reason being, both my husband and I were born 2.5 weeks before our due dates! However, we are almost at 39 weeks and little guy is still cozily tucked away, and I find myself with, gasp, free time! So I decided it is time to rebuild healthy habits, both for $$ saving while I’m off work for several months, and for that postnatal nutrition that will hopefully fuel effective breastfeeding! That being said, my energy levels are pretty low, and I know they will be even lower when I’m sleep deprived a few weeks from now, so the goal tonight was an easy recipe I can replicate when I’m exhausted but need hydrating nourishment! This one was pretty darn easy. I used my instant pot and a carton of veggie broth from the store. All you need:

-1 carton (4 cup) of broth of choice

-1.3 cups split peas (i had a mix of yellow and green)

-2 large bay leaves

-3 cups water

-2 large shallots, chopped

-2 cloves garlic, chopped

-1 large stalk celery, sliced

-1 very large carrot, sliced

-salt 1/3 tsp

-pepper 1/3 tsp

-basil/oregano, dash each

-random garlic/herb seasoning, dash

-earth balance/butter/coconut oil for sauté

OK, so all I did was sauté the veggies in some earth balance on the sauté feature on the instant pot for a few minutes until shallots were becoming translucent. Then, I added my herbs/seasoning, carton of broth, water, and split peas. Then I closed the instant pot and put it on bean setting for 20 minutes and used slow release setting. THAT IS LITERALLY IT. And this was so savory and delicious and hydrating, and healthy! I served it with some cornbread I had bought earlier today off the salad bar at Whole Foods, and this meal was SO filling!

I will definitely remember this when I need an easy meal this winter! You could easily add so many other veggies, any type of potatoes, greens, and even some whole grains. Enjoy!

Butternut squash risotto

I love the holidays as an excuse to try out and come up with new recipes! I know that most of the Fam doesn’t eat plant based, so I wanted to bring a couple vegan dishes to share. I love love love all the squash/pumpkin options this time of year, and what better than a creamy comfort food dish as the weather cools off! So savory with classic thanksgiving herbs like thyme, sage, and rosemary, and a little sweet with the butternut squash and nutmeg! I got the basic idea for this recipe here, but then added a bunch! : https://youtu.be/PvJeAzk_6-0

You need:

1 large butternut squash, roasted in the oven on 350Fx 50 minutes

2 cups dry brown rice

4cups veggie broth

2cups unsweetened soymilk

3 small onions chopped

8 small cloves garlic chopped

Garlic olive oil for sautéing

1tbs each fresh thyme, rosemary, and sage

Salt and pepper to taste

1/2 tsp nutmeg

1cup nutritional yeast

I used a blender and and a instantpot for this recipe

First I sautéed the onions in my instantpot with the garlic olive oil until sight caramelized, added the chopped garlic and sautéed a couple more minutes. Then I took my roasted squash and scooped out about 2/3 of it and set it aside with 3/4 of the garlic/onion mixture. The remaining squash I cubed and set aside too. Next I threw the brown wife into the pot and covered in vegetable broth and cooked the brown rice on manual for 22 minutes with sow natural release setting. Alternately, just cook your rice as you typically would, just use broth instead of water! Next put your set aside squash/onion/garlic mix into your blender with the soy milk, nutritional yeast, and salt/pepper/nutmeg to taste. Once blended and creamy, add to your cooked rice and continue cooking on low/medium heat. Next throw in your chopped fresh herbs, and lastly your cubed squash. Combine well and serve in a pretty casserole dish. Enjoy!!


Chewy Supergrain Choc Chip Cookies

Soft, chewy, and full of super foods! You’ve got your cholesterol lowering oats/psyllium/flax, a tiny bit of olive oil, no sugar added, other than choc chips, super grains  buckwheat and quinoa, some soy milk protein, and potassium rich bananas! Add some chocolate chips and you are set! They are also began and gluten free! These squishy yummy cookies don’t rise much in the oven, so if you want a flatter more traditional cookie look, go ahead and smush them flat with a plastic wrap lined hand.

You need:

1 cup oat/buckwheat/quinoa flour

4 tbs flax meal

1 tbs psyllium

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

3 ripe bananas

1tsp vanilla

1tbs olive oil

1/4 cup soy milk

2/3 cup chocolate chips (mini and full size); enjoy life brand for vegan/gf
Combine wet ingredents in blender until creamy. Combine dry ingredients in a large bowl. Pour liquids into dry and mix well. It may appear runny at first but for bit a minute and will thicken. Next stir in chocolate chips of choice. Spoon into parchement paper lined cookie sheet, press down if desired, and bake at 350 for 10 minutes. 


Orange Almond Coconut Chocolate Bar!! (Vegan!)

Woah dude, why buy another chocolate bar ever again. This is soooo yummy!!! Wowww, I LOVE the combo of almonds and chocolate, coconut and chocolate, and orange and chocolate. SO I chose the perfectly logical conclusion and put ALL 3 in my chocolate. YES. It was the right decision, for sure!

Do you crave dark chocolate bars? I’ve been know to stock up on Ghirardelli, Theo, or Endangered Species chocolate bars, but I’m trying to go vegan! Plus who wants to leave home for chocolate when you can make your own!! This recipe makes dark, really satisfying chocolate! It tastes to me like about 60-70% dark (in terms of store bought). You could add more dates to make it sweeter if you prefer, I would imagine. To me, this was PERFECT.

Basic easy recipe is:
1/2 cup coconut oil
1/2 cup cocoa powder
2-3 medjool dates pureed

Puree all ingredients, pour into rectangular container lined with foil or parchment paper. Sprinkle shredded coconut, fresh orange zest, and slivered almonds into the chocolate and pop into the fridge for a few hours to fully solidify, then cut or break into pieces and store in the fridge to keep firm. ENJOY FREQUENTLY 😀 This is so so so easy that I will be making often 🙂 Better stock up on ingredients.

Also pictured are some pure chocolate one, sans add-ins. Also delicious, but of course better with the added ingredients in my book 🙂












Happy Place Chocolate Chip Cookies (Vegan, GF)

As the name indicates, just one of these tasty morsels takes me to my happy place. They are so delicious, so balanced, so incredibly satisfying. ❤️

These have no added sugar, no oils, no gluten, no oats, and very little flour (brown rice). They do have natural protein, nature’s sweeteners in the form of puréed fruit, and melty chocolate chip goodness. Natural nutritious indulgence 🙂 The nutty taste to these is not overpowering but blends so perfectly with the molten bittersweet chocolate. YUMMY

Begin with:
-1 banana
-applesauce 1/4 cup
-1tsp vanilla
-dates 3 ( Medjool)

Put above ingredients in food processor until smooth then put in your mixing bowl along with:

-2tbs flax meal with water to moisten well, let sit until gelatinous, about 5 min.
-1/2 tsp baking soda
-1/2 cup organic brown rice flour
-3/4 cup coarse almond/walnut flour*
-1/2 tsp cinnamon
-1/3 cup dairy-free chocolate chips
-pinch sea salt

Mix all well.

Use small spoon or mini ice cream scoop to serve onto greased cookie sheet.

Bake in preheated oven at 350F for 16 min. Enjoy fresh out of the oven with your favorite cup of milk or hot tea. Good Earth decaf for me 🙂

*I made my own “flour” pulsing 1/2cup each walnuts and almonds in a food processor. This yields 1.5 cups “flour”, of which I only used 3/4 cup in this recipe.