Slow Cooker Red Lentil & Sweet Potato Stew

Hello all- it’s Tess, Taylor’s sister here, guest blogging today! My baby sis definitely has the magic touch in the kitchen, but I am trying to keep up with her! As mentioned in her previous posts, I am currently participating in the Healthy Bitch Daily Get Healthy Challenge, which has had me experimenting more in the kitchen. Yesterday I made a yummy red lentil and sweet potato stew- check out the recipe below.


  • 1/2 medium sweet onion, diced
  • 2 medium carrots, trimmed and diced
  • 2 garlic cloves, minced or pressed
  • 2 tbsp olive oil
  • 2 cups split red lentils
  • 1 1/2 lbs. sweet potatoes, peeled and cubed
  • 4 cups of vegetable broth
  • 3 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • pinch of coarse sea salt
  • 1 tbsp nutritional yeast
  • ½ box of organic baby kale


  1. Combine all ingredients except the kale in a slow cooker. Cover and cook on low for 8-10 hours. (I cooked mine for 9 hours, but it’s really a personal preference.)
  2. During the last 20 minutes of cooking, add the kale to slow cooker.
  3. Turn the slow cooker off.
  4. Season with salt and pepper to taste. I topped my stew off with vegan white cheddar kale chips for a little crunch! Some fresh cilantro would also go nice.

Note: next time around I would add some celery to the stew and maybe a little less sweet potatoes. Some people may also prefer less garlic than I added, but I love it. Either way- it was delicious!


Butter Bean and Kale “Pasta”

This was another dish inspired by my sister Tess from her Get Healthy Challenge. This dish is completely vegan, the butter beans gave it a creamy texture and it had the most amazing flavor. I was feeling creative last night when I was at Wegmans and just grabbed ingredients I thought would flow well together. I’m so glad it turned out well!

Ingredients: unnamed

  • 1 small yellow onion, diced
  • 1/2 box of Kamut and Quinoa twisted pair
  • 1 heaping tbsp. minced garlic
  • 10-12 organic grape tomatoes, halved
  • 1 can (15.5oz) of butter beans
  • 1/2 lemon juice (fresh squeezed)
  • 2 tbsp. fresh parsley, chopped
  • 2 tbsp. e.v.o.o
  • 1 tsp. capers
  • 2 tbsp. chopped sun-dried tomatoes
  • 4 artichokes chopped
  • Fresh ground pepper to taste
  • Red chili pepper flakes to taste
  • 2 cups kale
  • 1.5 cup water


  1. Start by adding the e.v.o.o to a large skillet and set at medium-high heat, after about a minute or two (or until the oil has heated up) add the onions, stirring frequently for about 3 minutes.
  2. Add the garlic and reduce heat to medium, cook for 2-3 more minutes. Add the tomatoes, butter beans, parsley, lemon, capers, artichokes, sun-dried tomatoes and let cook for about 10 minutes on medium to low heat, stirring occasionally.unnamed1
  3. In the meantime cook the Kamut and Quinoa twisted pair according to package directions.
  4. Add the water and kale to the skillet and cover over medium high heat for 5 minutes or until the kale has wilted, add the pepper and red pepper chili flakes as desired.
  5. Serve over the “pasta” and enjoy! unnamed2

Protein Shake

This is my breakfast every single morning, I make it at work for my fiance and I and it’s so yummy! My sister Tess is doing the Get Healthy Challenge  and shes been inspiring me switch out some items for vegan ones. So I normally use this protein, but thank to Tess’ inspiration I have been using this vegan protein instead!

Follow Tess here:


  • 1 scoop of protein (I always do vanilla)
  • 1/2 cup of frozen berries (or frozen fruit of choice)
  • 1/2 cup of water


  1. Put into a blender and mix! unnamed (2) unnamed (3)

Split Pea and Lentil Soup

I made this on a Sunday night at about 9pm because I decided I wanted some ready made lunches for the week. My father constantly makes soup like this, and I can totally see why. It’s so easy you can just throw whatever you have in your fridge/pantry into the pot and it turns out delicious every single time. Also it’s one of the most affordable recipes I’ve ever made. A bag of dried lentils is $1.29 which averages to roughly 10 cents per serving! It is so filling and delicious and it’s a great staple to have in your fridge. Not to mention it’s extremely healthy, it’s extremely high in protein and fiber, you really can’t beat that! Also a little side note, I was at Trader Joe’s yesterday and came across these adorable frozen basil and garlic cubes, here’s an article about them!


  • 1/2 cup split peas
  • 1/2 cup lentils
  • 6 cups water
  • 3 large carrots, diced *I had some yellow carrots, you’ll notice them in the picture 🙂
  • 3 sticks celery, cut into 1/2 inch slices, with leaves on
  • 1 large leek, chopped
  • 2 garlic cubes or 2 cloves
  • 2 tbsp. minced garlic (*I love Garlic, but you can modify this if you would like less)
  • 3 basil cubes or 3 tsp.
  • 1 tablespoon olive oil
  • Dash of cayenne pepper if you like heat
  • Salt and pepper to taste (I like a lot of pepper!)
  • 2 teaspoons garlic powder
  • 2 bay leaves
  • 1 tsp. paprika
  • 2 tsp. cumin


  1. Rinse lentils and split peas well then add to boiling water add ALL of the remaining ingredients and let boil for about 5 minutes stirring occasionally.
  2. Cover and set on low, cook for 30-40 minutes or until lentils are tender!


Turkey Breast

This had the same texture as a moist Thanksgiving turkey. It was so juicy and the flavor was incredible!


  • 2 green onions- diced
  • 1/cup fresh squeeze orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary
  • 2 tablespoons balsamic vinegar
  • 1/2 lemon juiced
  • 1/2 lemon zested
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1 organic hormone-free turkey breast (mine was 1.3 lbs) photo 1-2


  1. Add all of the ingredients in a glass casserole dish and cover. with foil. Marinate for AT LEAST one hour. The longer you marinate the better it will be, I marinated mine for almost 6 hours.
  2. Pop in the oven at 425 degrees for about 35 minutes or until internal temp reaches 165 degrees.
  3. After the turkey is in the oven for about 15-20 minutes, I took it out of the oven and poured out most of the juice/marinade just leaving a tiny bit at the bottom. photo 3-1

* I served with chopped fresh cauliflower and broccoli that I marinated with the same ingredients and popped that in the oven the last 15 minutes of cooking!

Crockpot BBQ Pork Tacos

I kind of cheated on this one because I bought a marinated pork tenderloin and used store bought organic bbq sauce, but it was so good I had to share it. They turned out so tender! I served them with red cabbage slaw…nom nom, hope you enjoy!


  • 1 marinated BBQ 1lb pork tenderloin
  • 1/2 cup organic bbq sauce
  • 1/2 teaspoon garlic powder
  • Pepper to taste
  • Whole wheat tortillas
  • Cheddar cheese is optional (I didn’t use it, but it would be good with it!)


  1. Place all the ingredients in the crockpot and set on low. Cook for 6-7 hours (if you’re in a rush you can place it in on high and cook for 3-4 hours)
  2. When the pork is done take two forks and separate to make it into pulled pork.
  3. Serve with the red cabbage slaw on a whole wheat tortilla. I like to pop my tortilla in the oven under high broil for a couple of minutes to heat it up!

    Sorry- not the best photo quality!
    Sorry- not the best photo quality!

Red Cabbage Slaw

I served this with BBQ pork tacos, but it would be great alone as a snacky. Vegan and super delicious!


  • 1 red cabbage or a bag of 10 oz bag of shredded red cabbage
  • 1/4 cup apple cider vinegar
  • 1/2 cup e.v.o.o
  • 2 tablespoons honey
  • salt and pepper to taste
  • 4 green onions diced (or however many you prefer)
  • 1 can of organic black beans, drained and rinsed


1.) Combine all of the ingredients and SHAKE!

2.) The longer you let it sit the better it will be, store in glass! photo 1-1