Veggie lentil stew

After an amazing yoga class I was craving something hearty and healthy on this cold February day. I stopped at Wegman’s and grabbed a rotisserie chicken and a bag of stew veggies and headed home. The rest of the ingredients I had in my pantry and decided to throw in there to make a delicious and EASY soup. The soup took about 30 minutes to make and now I have a yummy lunch option for this week. I hope all of you are enjoying your Sunday- cheers!


  • 2  15oz cans of organic lentils
  • 1 40 oz packet of stew vegetables (if you don’t have a Wegman’s nearby the bag contains  a total of 10 cups of potatoes, carrots, onions and celery) Dice the veggies to a smaller size!
  • 1 24 oz bag of french green beans, diced to your preference
  • 1 yellow zucchini, diced
  • 6 fresh garlic cloves, diced
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 1 15oz can of organic diced tomatoes
  • sea salt and pepper to taste
  • 32 fl oz of organic low sodium chicken or veggie broth
  • Optional item: rotisserie chicken with the skin off, and diced


  1. Start by pouring the chicken or veggie broth into a large pot, add the diced veggies (potatoes, carrots, onions and celery), add the tomatoes, lentils, garlic, zucchini. Keep heat at medium/high.
  2. Add the garlic powder and salt, salt and pepper and cover turn heat to medium/low and let cook for 20 minutes.
  3. If you would like to add chicken to the dish, prepare that now. I used a rotisserie chicken, took the skin off and diced the white meat into smaller chunks. Add the chicken after the 20 minutes is up and uncover, continue cooking on low for 15-20 more minutes. photo-19

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!


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!


Vegan Kale Soup

I went to Trader Joe’s for the first time on Sunday and fell in love! For some reason I thought it would be more expensive than other grocery stores, but to my surprise it was significantly cheaper. I loved the market feel of it and was truly impressed with their product selection. This vegan soup took about 40 minutes to make and was bursting with flavor! My fiance and I ate this up in two days. Nom Nom, hope ya’ll enjoy 🙂

Ingredients:unnamed (1) unnamed (2)

  • 1 tablespoon minced garlic
  • 1 medium yellow onion
  • 1 leek diced
  • 4 bay leaves
  • knob of coconut oil
  • sea salt
  • cracked black pepper
  • 1 49.5 oz can of veggie broth
  • 2 cans of organic canellini beans
  • 1 bag of fresh kale, chopped
  • 2 tablespoons pesto
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 3 large carrots peeled and chopped
  • 2 stalks celery finely diced
  • 4 small red potatoes peeled and quartered
  • 1 rosemary stalk-taken off the vine


  1. Start by taking the coconut oil into a medium to large skillet and turn heat on medium/high. Add the onions and let simmer down for about 3-5 minutes, then add the leeks, rosemary, paprika, chili powder, salt, bay leaves, pepper, pesto and garlic, turn the heat down to medium and cook for another 3-5 minutes.
  2. Add 2 cups of the vegetable broth into the skillet. Add the potatoes and carrots, reduce heat to medium low, cover and simmer for 10 minutes or so.unnamed
  3. In the meantime take a large pot and add a dollop of coconut oil, heat at medium/high. Add the diced celery and cook for about 5 minutes or until tender, then add the remaining broth and the beans (make sure to rinse thoroughly!)
  4. Take the skillet and pour the ingredients into the large pot. Add the kale, cover and simmer for 20 minutes and let all of the flavors blend together!photo

Lentil Soup

I absolutely love greens and lentils together. It is so hearty and healthy. I threw this recipe together last night and was delightfully surprised how well it turned out. I didn’t measure, but I am going to do my best to give you a good representation of the ingredients I used.


  • 4 cups of dried lentils (I used a variety of green, red and regular)
  • 4 cups of Swiss chard (“I buy the cleaned and pre-cut bag from Wegman’s”)
  • 4 cups of collard greens (“”)
  • 1/2 red onion diced
  • 2 tsp. minced garlic
  • 1 -28 oz. can of tomato puree
  • 2 tablespoons chicken bullion/fat
  • 2 tsp. red chili flakes
  • 3 tsp. pepper
  • 3 tsp. salt
  • 2 tsp. Italian seasonings
  • 4 celery sticks diced
  • 10 cups of water (I didn’t measure this so if you need to add more water along the way- please do)
  • 2 tablespoons e.v.o.o


1.) Start by pouring the water into a large pan, along with the bullion and bring to a rapid boil. Add the lentils, red chili flakes, Italian seasonings, salt, pepper and tomato puree to the water.

2.) Cover the pot, reduce heat to medium and stir occasionally.

3.) Take a a separate non-stick skillet and add the e.v.o.o, set to medium-high heat.  Add the onions and let them cook for about 3 minutes, stirring frequently. Then add the celery and let cook for 5 more minutes and then the garlic, stir frequently. Let the garlic cook for about 2 minutes and then add the mixture into the pot of lentils.

4.) Let the pot of lentils cook for about 25 minutes (check the lentils to see when they’re getting soft.) When the lentil are just about done add the greens, and let cook for 5-10 more minutes.

5.) Serve and enjoy!

*Since I didn’t measure while making this, make sure you taste the broth along the way, if it needs more flavor simply sprinkle more salt, pepper, Italian seasonings, chicken bouillon if you need to!

*I didn’t have any carrots in my fridge, but I think they would be really yummy in this (3)

Chicken Noodle with tomatoes

Love this soup when I’m sick or just need to warm up!


  • 2 boxes of 32 oz. Swanson chicken broth boxes
  • 3 lean chicken breasts
  • 1 bag of celery -diced (including leaves)
  • 1 bag of baby carrots
  • 1/2 of diced white onion
  • 1 box of elbow pasta or ditalini noodles
  • 2 large cans of diced tomatoes


1.) Pour 2 boxes of chicken broth into medium to large size pan, add about 3 cups of water as well.

2.)  Add 3 chicken breasts to the chicken broth as well as celery leaves for flavor. Cook the chicken until it is a a tan-white color.

3.) Remove the chicken breast and add 1 bag of baby carrots, diced celery, 2 cans of diced tomatoes, salt and pepper.

4.) While the vegetables are cooking, cut the chicken and put it back in the pot when finished.  13323_1407386233039_4992635_n

5.) Boil noodles in a separate pan, take out when ready and put in a strainer.

6.) Let the soup simmer on low heat for about an hour.

7.) Combine the the noodles with the soup and enjoy!!13323_1407386873055_630141_n

Tortellini Soup with spinach and beans

After having a lazy Sunday I was craving something comforting for dinner. I came up with this recipe by just adding all of my favorite ingredients into one pot. It turned out delicious!


  • 1 pint of grape tomatoes -halved
  • 6 cups of fresh spinach
  • 9 oz package or tortellini (I used these)
  • 1/2 white onion diced
  • 4 stalks celery diced (keep the leaves)
  • 2 large carrots diced
  • 2 teaspoons minced garlic
  • 2 cans of cannellini beans (I used these)
  • 2 -32oz. boxes of chicken broth  (I usually like to make my own stock, but this works instead if you’re in rush)
  • 3 tablespoon fresh dill chopped
  • salt and pepper to taste
  • 2 tablespoons e.v.o.o
  • 3 cubes vegetable bouillon
  • 1 tablespoon dried oregano
  • Crushed red pepper to taste
  • Parmesan cheese to taste


1.) Start by adding the olive oil to a large pot and heat on medium high for about a minute, then add the onions. Let the onions sweat for about 3-5 minutes, stirring frequently. Add the celery, carrots, onions, oregano, dill and tomatoes. Turn heat down to medium and let cook for 8-10 minutes, stirring frequently.  photo

2.) Turn heat to medium low, add the chicken broth, bouillon and beans, cover and let cook for 30 minutes .

3.) Add salt and pepper to taste. Add the tortellini- cook by bringing the heat back up to medium high for about 3 minutes, and the tortellini will be cooked. Add the spinach at the very end.

4.) I sprinkled some Parmesan cheese and crushed reds into my bowl. Enjoy! photo (1)

Farfalle Spinach Tomato Soup

I was feeling a little under the weather earlier this week, and as always I had to baby myself and cook homeade soup. I realize normal people open a can or box when they’re sick because it’s easier…but this soup is so simple it’s totally worth the chopping of some vegetables. My fiance and I ate this up in two days. It was uber delicious. Hope you enjoy!


  • 2 teaspoons fresh ground pepper
  • 5 organic carrots, diced
  • 2 teaspoons dried basil
  • 4 stalks organic celery, diced
  • 3 teaspoons organic chicken bouillon
  • 4 cloves fresh chopped garlic
  • 1 whole white onion, diced
  • 1 box organic farfalle pasta
  • 2 organic 32 oz. organic low sodium chicken broth
  • 1 bad organic washed spinach
  • 1/3 cup e.v.o.o
  • 1 28 oz. can of organic diced tomatoes
  • 1 bunch fresh chopped Italian parsley
  • 3-5 stalks fresh thyme, remove “stalks”


  1. Start by adding e.v.o.o to a large pot. Add diced onion, thyme, parsley and cook over medium to high heat for 5-7 minutes, stirring frequently.
  2. Add garlic, carrots, onion, celery, chicken fat, celery leaves (chopped) to the pot and reduce heat to low and simmer for 10 minutes, stirring occasionally.
  3. Add the tomatoes and chicken broth. Stir together, cover and cook over medium to low heat for about an hour, stirring every so often.
  4. While the soup is cooking, cook the organic farfalle pasta according to the directions on the back of the box. I think its best to keep the pasta al dente, because it going to be going into the soup when you reheat it for leftovers.
  5. Keep pasta separate and add to the individual portions as desired.
  6. Add the spinach at the very end and turn off the heat!
  7. Serve and enjoy!!


Beans and Greens Soup

This is my go-to soup. I make it at least once a month, I think the reason I crave it so much is because it has all of my favorite ingredients in it and it has the most incredible flavor. I hope you enjoy this soup as much as I do! I always keep the noodles separate when I am making soup so they never get soggy!


  • 3 tablespoons of canola oil
  • 3 fresh bay leaves
  • 4 fresh thyme leaves
  • 3 fresh rosemary leaves
  • 1 large white onion chopped
  • 4 garlic cloves chopped
  • 1 24 oz can of diced tomatoes
  • 2 cans of northern beans
  • 1 can of small white beans
  • 2 vegetable bullion cubes
  • 3 32 oz boxes of organic veggie broth (you can also use Chicken broth)
  • 1 box of your preferred noodles
  • 1 bunch of kale, rinsed and cut into small pieces
  • 1 bunch of collard greens, rinsed and cut into small pieces
  • 1 tablespoon of dried basil
  • 1/2 tablespoon of oregano
  • Salt and pepper to taste


  1. Start by grabbing a large soup pot! Put in the canola oil, bay leaves, thyme and rosemary. Cook over medium to low heat for about 5 minutes to let the flavors infuse into the oil.
  2. Add the onion and stir frequently for about 10 minutes until they have softened, add the garlic and cook for 5 more minutes.
  3. Pour in the rinsed beans, tomatoes, broth, collard greens, and kale. Add the oregano, basil and salt and pepper.
  4. Put the lid on and let cook for about 45 minutes to an hour stirring occasionally. Feel free to add more herbs, salt and pepper to get the desired flavor!
  5. In the meantime cook your desired noodles according to the directions on the package. Shock with cold water once they are done and set aside.
  6. Once the soup is finished pour into a bowl and add the noodles!


I saw this recipe in Woman’s Day and it caught my attention because of the wheat berries. I have never cooked with them before but I love expirimenting with new ingredients so I gave it a try. You have to soak the wheat berries overnight and they expand and become soft. The chili was slightly sweet with just the right amount of heat. I will definitley be making this again!


  • 3/4 cup(s) wheat berries, soaked  overnight
  • 2 large carrots, coarsely  grated
  • 1 medium red onion, coarsely  chopped
  • 1 large clove garlic, finely  chopped
  • 1 28-oz can(s) crushed tomatoes
  • 1 28-oz can(s) tomato purée
  • 2 teaspoon(s) dried oregano
  • 2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) cayenne pepper
  • Kosher  salt
  • 2 15-oz can(s) kidney, pinto or black beans, rinsed
  • 1 16-oz package(s) frozen corn kernels
  • 1 bell pepper (red or green), cut  into ¼-in. pieces
  • 1 teaspoon(s) jalapeño hot sauce,  plus more for serving
  • Sour  cream, grated Cheddar and tortilla chips, for serving


1.) Rinse and drain the wheat berries and place them in a 5-to 6-qt slow  cooker. Add the carrots, onion, garlic, tomatoes, tomato purée, oregano, cumin,  cayenne and ½ tsp salt; mix to combine. Cover and cook on low for 6 to 8 hours  or on high for 4 to 5 hours.

2.) Stir in the beans, corn, bell pepper and hot sauce and cook until  heated through, about 5 minutes. Serve with the sour cream, Cheddar, tortilla  chips and additional hot sauce, if desired.