Veggie Pizza w/ homemade 30-Min Crust

Ingredients

  • 1 can Pizza Sauce

  • 2 lbs Mozzarella or cheese of your choice

Optional Toppings

  • Diced vegetables (sauted to soften) such as
    peppers, onion, zucchini, yellow squash, eggplant, tomatoes, mushrooms, fennel, broccoli etc.

  • Fresh basil and/or Greens such as spinach, arugula or kale (cook under the cheese so it doesn’t burn)

For the Dough

  • 1 cup warm water 105-110 degrees F

  • 1 TBS sugar

  • 1 TBS active dry yeast

  • 1 TBS olive oil

  • 2 to 2 1/2 cup all purpose flour

  • 1 tsp salt

Instructions

  • Preheat oven to 450 degrees F. Grease a pizza pan and set aside.

  • Put warm water into a large mixing bowl.

  • Add sugar and yeast and stir to combine.

  • Let mixture sit for 5 minutes, or until it becomes frothy and bubbles form.

  • Add olive oil and gently stir to combine.

  • Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.

  • Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.

  • Roll dough into your desired shape and gently transfer to your prepared pan. 

  • To ensure the dough doesn't form air pockets, use a fork to prick to the dough all around

  • Bake on the lower rack of your preheated oven for 5 minutes and remove from your oven. (this is just to very slightly prebake the dough). If you notice air bubbles forming, poke them with a fork to let the air out. 

  • Add pizza sauce and toppings of choice

  • Bake on the lower rack of your oven for around 15-20 minutes until the crust looks crispy and lightly browned.

  • Let cool, cut and serve!

Dough recipe adapted from joyfoodsunshine

Honey Mustard Brussel Sprout Salad with Cranberries and Pecans

Ingredients

  • 12 oz Brussels sprouts

  • 1/2 cup dried cranberries (chopped)

  • 1/3 cup pecans (chopped)

Honey Mustard Vinaigrette

  • 2 tbsp red wine vinegar

  • 2 tbsp Dijon mustard

  • ¼ tsp sea salt

  • 1/8 tsp black pepper

  • 1/2 tsp garlic powder

  • ¼ tsp onion powder

  • 1 tbsp honey

  • 1/3 cup olive oil 

Instructions

  • Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.

  • Honey Mustard Vinaigrette: In a small bowl, combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.

  • Whisk in honey. Slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.

  • Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.

Recipe adapted from whatsinthepan

Shredded Carrot Apple Beet Salad

INGREDIENTS

  • 2 large beets, raw, about 1 lb, peeled and roughly chopped

  • 2 large carrots, peeled, roughly chopped

  • 2 granny smith apples cored and roughly chopped

  • Zest & juice of 2 lemons (1/4 cup)

  • 1 tbsp olive oil 

  • 3/4 tsp sea salt

  • 1/2 tsp black pepper

  • 1/2 tbsp honey raw, optional

INSTRUCTIONS

  1. Shred the beets, carrots, and apples with food processor or grate by hand. Place the shredded beets, carrots, and apples into a very large bowl.

  2. Zest the lemons, and add it to the bowl. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.

  3. Add the olive oil, salt, pepper, and honey.

  4. Toss the salad well until everything is evenly combined.

  5. Keeps in the fridge for up to 3 days.

Recipe adapted from stephgaudreau

Fudgy Flourless Black Bean Brownies

INGREDIENTS

  • 1 (15-ounce) can black beans, drained and rinsed

  • 3 large eggs

  • 1/3 cup coconut oil, melted (or butter)

  • 1/4 cup cocoa powder

  • 1/8 teaspoon sea salt

  • 1 teaspoon pure vanilla extract

  • 1/2 cup pure maple syrup

  • 1/2 cup chocolate chips

  • 1/3 cup chopped raw walnuts (optional)

INSTRUCTIONS

  1. Preheat oven to 350°F.

  2. Grease an 8×8-inch baking pan.

  3. Place beans, eggs, coconut oil, cocoa powder, salt, vanilla and maple syrup in the bowl of a food processor or blender and blend until smooth. Remove the blade and gently stir in your chocolate chips and walnuts.

  4. Pour mixture to the prepared pan.

  5. Bake for 35 minutes, or until brownies are set in the center and a toothpicks comes out clean.

  6. Cool completely, cut into squares and enjoy!

  7. Store brownies in the fridge for 3-5 days

Recipe adapted from eatingbirdfood

Maple Cinnamon Baked Oatmeal (gf)

Ingredients

  • 2 cups oats (certified gluten-free, if necessary)

  • 1 tbsp cinnamon

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/4 cup maple syrup

  • 1/4 cup brown sugar

  • 1/4 cup coconut oil or butter, melted

  • 1 1/4 cup milk or almond milk

  • 2 tsp vanilla

  • 2 eggs (if vegan, flax eggs)

  • 1/2 cup pecans, chopped

Instructions

  1. To begin, preheat your oven to 350 and spray a 9×9 pan with non-stick spray.

  2. In a large mixing bowl, add your oats, cinnamon, baking powder and salt and stir them together.

  3. Next, add your maple syrup, brown sugar, coconut oil (or butter), milk, vanilla and eggs and whisk well, making sure the eggs are well incorporated.

  4. Pour everything into your pan. Sprinkle your chopped pecans evenly across the top of your pan.

  5. Bake in the oven for 25-30 minutes, or till the top of the oatmeal is set.

  6. Let cool for 10 minutes then slice, and serve!

Note: Will keep for 1 week in the fridge in airtight container. This recipe stores well in the freezer too! slice into serving size portions and store in freezer safe container. To reheat when frozen, spritz with a little water and reheat in microwave for 2-3 minutes.

Recipe adapted from milehighmitts

Taco Stuffed Sweet Potatoes

Ingredients

  • 1 pound lean ground beef

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 packet taco seasoning

  • 1 cup chunky salsa

  • 1/4-1/2 cup water

  • 4 medium sweet potatoes, about 12-14 ounces each

  • Toppings (optional):shredded Mexican blend cheese, diced tomato, diced avocado or guacamole, sour cream

    Instructions

  • Brown ground beef, chopped onion, and garlic in a large skillet over medium high heat.

  • Drain grease and add the taco seasoning and salsa. 

  • Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through.

  • Add up to 1/2 cup of water to achieve desired consistency.

  • While the meat is cooking, poke holes all over the sweet potatoes and cook in the microwave for 8-10 minutes on high, turning sweet potatoes over once halfway through. If potatoes aren't soft enough, continue cooking 1-3 minutes more.

  • Allow sweet potatoes to cool slightly, then slice them lengthwise and fluff the insides with a fork.Spoon the cooked taco meat over the sweet potatoes and add desired toppings such as shredded cheese, diced tomato, avocado, guacamole, or sour cream.

  • Enjoy!

Recipe adapted from belleofthekitchen.com

Carrot Raisin Salad with Pineapple

Ingredients

  • 4 cups thinly julienned or shredded carrots About 4-5 medium-large carrots( I like to use a food processor)

  • 1 cup raisins

  • 1 8 oz can pineapple chunks, well drained

  • 1 small red onion thinly sliced

  • Dressing:

  • 1/2 cup mayonnaise

  • 3 Tbsp granulated sugar or maple syrup

  • 1 Tbsp white balsamic or rice wine vinegar

  • 1 Tbsp fresh lemon juice

  • 1 1/2 tsp poppy seeds

  • 1 tsp salt or garlic salt omit garlic powder if using garlic salt

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1 8 oz crushed pineapple, well drained

  • Fresh chives or green onions for garnishing optional

Instructions

  • In a large mixing bowl toss together the carrots, raisins, pineapple chunks and onion. Set aside.

  • In a separate bowl, whisk together the mayonnaise, sugar, vinegar, lemon juice, poppy seeds, salt, onion and garlic powders. Whisk until fully combined then stir in the crushed pineapple. Taste and adjust salt and sugar, if needed.

  • Pour over the carrot mixture in the mixing bowl and stir until evenly coated.

  • Cover and chill for 4 hours or overnight.

  • Stir well before serving. sprinkled with chopped chives or green onions, if desired.

Recipe adapted from melissassouthernstylekitchen

Roasted Winter Vegetable Salad

Ingredients

1 Onion

1 Small Butternut Squash (remove skin and seeds)

1 lb Potatoes

2 Carrots

2 Parsnips

1 tbsp Olive Oil

Salt and Pepper to taste

4 handfuls arugula

1 tbsp Olive Oil

2 tbsp Balsamic Vinegar

2 tbsp fresh basil or 2 tsp dried basil

salt and pepper to taste

Feta Cheese

Instructions

  • Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tbsp olive oil and some salt and pepper and mix well. Put in a preheated oven at 400F for 35-40 minutes.

  • Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.

  • Remove the vegetables from the oven.

  • Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.

Recipe adapted from hungryhealthyhappy

Potato Salad with Dill, Feta, and Olives

Ingredients

  • 1 1/2 lbs potatoes cut into bite sized pieces

  • 1/2 cup plain Greek yogurt

  • 1/4 Mayo

  • 2 tbsp chopped dill

  • 2 tsp lemon juice

  • 1 tsp Dijon Mustard

  • 1 tsp kosher salt

  • 1/4 tsp black pepper

  • 1/2 small red onion diced or 1/2 cup of green onion

  • 6 medium kalamata olives, chopped

  • 2 tbsp crumbled feta

Directions

  1. In a medium pot cover the potatoes with water and boil over high heat. Reduce heat to low and simmer until tender (about 10 minutes) drain and let cool.

  2. To make the dressing: In a small bowl, whisk together yogurt, mayonnaise, dill, lemon juice, mustard, salt and pepper

  3. Place cooled potatoes in serving bowl, add dressing and onions and stir gently to combine. Sprinkle with olives and feta.


Recipe adapted from weight watchers cookbook

Apple Walnut Quinoa Salad

Ingredients

For the maple mustard dressing:

  •  1/3 cup olive oil

  • 1 tablespoon fresh lemon juice 

  • 2 tablespoons apple cider vinegar

  •  1 tablespoon Drewry Farms maple syrup 

  • 2 teaspoons Dijon mustard

  •  1 clove garlic minced

  •  salt and black pepper to taste

    For the quinoa salad: 

  • 3 cups fresh spinach leaves (or any greens of your choice)

  • 2 cups cooked quinoa 

  • 1 1/2 cups chopped apples 

  • 1/3 cup dried cranberries 

  • 1/3 cup crumbled goat cheese 

  • 1/2 cup chopped walnuts 

  • salt and black pepper to taste

Instructions

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, garlic, salt, and pepper. Set aside.

  2. In a large bowl, add the spinach, cooked quinoa, apples, dried cranberries, goat cheese, and walnuts. Toss until salad is combined. Season with salt and black pepper, to taste.

  3. Drizzle with dressing and toss again. Serve.

Recipe adapted from twopeasandtheirpod

Vegetarian Shepard's Pie

Ingredients

  • 2 tablespoons olive oil, separated

  • 2 garlic cloves minced

  • 1 cup diced onion 

  • 3/4 cups diced carrots 

  • 3/4 cups diced celery 

  • 8 ounces mushrooms, thinly sliced

  • 1 teaspoon EACH: dried thyme, Italian seasoning

  • 1/2 teaspoon paprika 1 tsp salt, 1/2 tsp pepper

  • 2 tablespoons white flour

  • 2 tablespoons tomato paste

  • 1/2 cup 100% grape juice

  • 2 bay leaves, separated

  • 1 cup frozen sweet peas

  • 1 cup frozen yellow corn

  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained

  • 1 cup vegetable stock

  • 1/2 teaspoon red wine vinegar

Topping

  • 2 and 1/2 pounds potatoes

  • 1/2 cup heavy cream or half and half

  • 1/2 cup sour cream

  • 6 tablespoons unsalted butter

  • Fine sea salt and freshly cracked pepper

  • Optional: fresh parsley or fresh thyme (for topping)

Instructions

  1.  Peel and then cube the potatoes into golf-ball sized pieces. Place in a large pot and cover with cold water. Add 1 tablespoon fine sea salt and 1 bay leaf, stir, and bring to a boil. Reduce to a simmer until the potatoes are fork-tender; about 15-20 minutes. When a potato can easily be pierced, drain the potatoes in a strainer and make sure you get rid of ALL the extra moisture. Let them dry for about 3 minutes. Discard the bay leaf.

  2.  While the Potatoes are cooking, pour 1 and 1/2 tablespoons olive oil in a large (oven-safe to save a dish!) skillet (1.5 quart skillet) over medium high heat. Add finely chopped onion and cook, stirring frequently for about 1 minute. Add in the garlic, stir for 30 seconds. Add the finely chopped carrots and celery and cook for another 3-5 minutes or until veggies are softened, stirring occasionally. Meanwhile, thinly slice the mushrooms. Add in the mushrooms and cook another 3-5 minutes, stirring occasionally until mushrooms are tender. Add in the flour and stir for 1 minute to cook off the rawness of the flour. Add in the tomato paste, thyme, Italian seasoning, paprika, and salt and pepper to taste. (I add 1 teaspoon salt, 1/2 teaspoon pepper, add to preference). Stir for another 1-2 minutes. Add in the grape juice and stir for 1-2 more minutes or until thick.

  3. Reduce heat to medium and add in the can of diced tomatoes, frozen peas, frozen corn, and remaining 1 bay leaf. Add in the vegetable stock and stir until combined. Bring to a simmer. Cook for 25-35 minutes at medium heat, stirring every 5 or so minutes, until you have a good thickened gravy. Stir in the red wine vinegar. Preheat the oven to 350 degrees.

  4. If you didn't prepare in an oven-safe skillet, transfer to a 1.5-2 quart oven-safe dish. Remove the bay leaf and discard.

  5. While the potatoes are drying in the strainer, add the heavy cream, sour cream, and butter to the pot the potatoes cooked in. Melt on low heat and stir to combine. While potatoes are still hot, put them through a ricer and add to the cream and butter mixture or add to mixture and mash them with a potato masher. Stir until smooth. Season to taste with salt and pepper (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper).

  6. Gently spread the potatoes in an even layer on top of the veggies. Use a soup spoon to press them to cover all the veggies and make sure to "seal" the edges with potatoes. Use a fork to add marks into the surface of the potatoes. Drizzle with remaining 1/2 tablespoon olive oil.

  7. Bake in preheated oven for 25-30 minutes or until the potatoes are golden brown and the edges are bubbling. Broil for 1-2 minutes on high to get the very tops of the potatoes crispy! Remove from heat and garnish with fresh thyme or fresh parsley as desired. Serve hot.

Recipe adapted from chelseasmessyapron

4 Healthy Meal Prep Ideas

Use these ideas and recipes when you are planning on traveling, know you have a busy week ahead of you or need some healthy alternatives.

Meal prepping is super awesome because you don't have to think about what to eat everyday. Just coming up with an idea of what to make for a meal can be harder than actually making the meal.

Another great benefit of having meals ready-to-go is you tend to eat better and healthier.  It is so easy to go out to eat or order in when you don't have the energy to make something for dinner. Having a meal in the freezer or a chopped salad in the fridge can save you some big bucks and motivate you to stick to your healthy diet.

I feel one of the most satisfying parts of meal prepping is the feeling that you being are taken care of. You have a delicious home cooked meal ready for you when you need it and it feels good. It reminds me of living at home, when I would come home after a hard day at school or after basketball practice and my mom had a homemade meal ready for me.

1. Mini Frozen quiches for breakfast.
To keep me going through the morning I love to have an egg or two for breakfast. Quiches are great because you not only get your protein but also some veggies in the morning! This recipe is for potato crusted mini quiches, follow the recipe and add greens and onions or add in any veggies you care to eat!

2. Ready to eat fruit in the fridge or on the counter.
Put fresh fruit where you can see it and easily get to it. (not in the bottom drawer of the fridge where you forget about it) If you have melon, mango or pineapple-cut it up ahead of time and keep in a container in the fridge to pull out whenever you need a snack or dessert or to go along with your breakfast or lunch

3.Salad Kit with beans and grains
I got this idea from my mom. She likes to chop her fresh veggies from her CSA box each week and toss them in a salad that she keeps in her fridge.

She also makes a pot of seasoned beans ahead of time, (check out this recipe for Slow Cooker Seasoned Black Beans)portions the beans out into small baggies and freezes the small portions. Beans will keep in fridge for a week and one month in the freezer.

To go along with the fresh veggies and beans she keeps a container of grains ready to eat like rice or quinoa.

You can mix all of these things in a salad together for lunch everyday and never get sick of it! Especially if you change up your ingredients each week, using a different mixture of veggies or a different type of bean or grain.

4. Frozen Soups and Chili
Whenever you make a soup, make double and throw half in the freezer. Or if you have a bowl or two of soup leftover and you are tired of eating it, put it in the freezer for when it sounds good again.
Try these recipes to freeze for later!

Slow cooker Seasoned Black Beans

Ingredients

  • 1 1/2 cups dried black beans, picked over, rinsed, soaked overnight and rinsed again

  • 1 cup salsa or 1 cup fresh diced tomatoes (if you are using fresh tomatoes you may want to add extra cumin, oregano, and garlic)

  • 2 bay leaves

  • 1 medium yellow onion, peeled and diced

  • 1 1/2 cups bell pepper, deseeded and diced

  • 1 tbsp ground cumin

  • 1 tbsp dried oregano

  • 1 tbsp garlic powder or 2 cloves minced garlic

  • 4 cups water or broth

  • 1-2 tbsp coconut oil or olive oil (optional)

  • 1/2 tbsp salt  or to taste

Instructions

  1. Combine ingredients EXCEPT SALT in your slow cooker. You will add this after cooking.

  2. Cover and cook on high for 3-4 hours (checking after 3 hours to see if the beans are done) or on low for 6-7 hours (checking after 6 hours to see if beans are done).

  3. Once the beans are done cooking, remove the bay leaves. Stir in salt.

  4. Enjoy warm! Use a slotted spoon to drain off extra liquid and serve beans over rice, or a salad. Top with avocado, cilantro, green onion or shredded cheese.

  5. If storing leftovers, allow beans to cool completely before transferring beans and some of the cooking liquid to an air-tight container. Store beans in fridge for up to 5 days or in freezer for up to a month.

Recipe adapted from thenaturalnurturer

Sweet Potato Chili

Ingredients

  • 1 lb ground turkey (optional)

  • 1 small diced onion

  • 2 cloves garlic minced

  • 2 15 oz can diced tomatoes or 2 cups diced fresh tomatoes

  • 2 cups diced sweet potatoes

  • 1 Bell Pepper diced

  • 2 cups chicken or vegetable broth

  • 1 15 oz can kidney beans, drained

  • 1 15 oz can corn, drained or 2 cups fresh corn kernels

  • 3 Tbs chili powder

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1/4 tsp cayenne pepper powder

  • 1 tsp cumin

  • Salt and pepper to taste

  • Optional Toppings: Sour cream, Shredded Cheddar, Cilantro, Green Onion

Instructions

  • In large stock pot cook your turkey until browned.

  • Add in onion, garlic, and bell pepper and cook until onion is translucent.

  • Add in tomatoes, sweet potatoes, chicken broth, kidney beans, corn and spices and bring to a boil.

  • Reduce heat, cover and simmer for about 25-30 minutes until sweet potatoes are tender.

  • Serve with sour cream, cheese, green onion and cilantro if desired

Recipe adapted from tornadoughalli

Mini Veggie Quiches with Potato Crust

I love to make mini quiches ahead of time and freeze them for an easy breakfast. Use the recipe as follows or add in any veggies you have in the house such as: finely chopped broccoli, peppers, green onion, eggplant, tomatoes, or shredded zucchini, yellow squash, carrots, or beets. Saute your veggies ahead of time to soften before you cook into the quiche. The more veggies you add to the egg mixture the more eggs you may need to add.

Ingredients

2 cups shredded potatoes/hash browns (not frozen)
NOTE: Easily shred your potatoes in the food processor. To get the moisture out of the hash browns place in cloth or paper towel and squeeze out excess liquid.

1 tablespoon flour (you can use gluten free too)

1/4 onion

1 heaping cup of greens such as spinach, kale, or swiss chard (chopped)

1 tablespoon olive oil 

6 eggs

1/4 cup milk 

1/2 cup shredded Swiss or Sharp Cheddar Cheese (or whatever cheese you have)

1 teaspoon salt

1 teaspoon ground black pepper

Directions

1 Preheat oven to 375°F. Spray a 12-cup muffin tin liberally with non-stick cooking spray.

2 In a medium bowl, combine the hash browns and flour. Press the hash browns evenly between 10 muffin wells to form the crust. Bake for 15 minutes or until the edges are beginning to brown.

3 While the hash browns are baking, dice the onion and chop the greens into small pieces. Heat a large nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the onions and cook 5 minutes, stirring often, until softened. Stir in the greens and continue cooking for 2-5 minutes or until wilted.

4 In a medium bowl, beat together the eggs and milk until frothy. Stir in the cheese, salt and pepper. Add in the onion and spinach.

5 Remove the hash browns from the oven and pour the egg mixture evenly into each muffin well lined with hash browns.

6 Return to the oven for 15-17 minutes or until the quiche has set and the top is still a little moist.

7 Serve warm or at room temperature. If you plan on freezing these, let cool down and then store in freezer container.

Recipe adapted from Tablespoon

Vegetable Barley Soup

Ingredients

  • 3/4 cup pearl barley

  • 1 celery stalk finely diced

  • 1 onion finely diced

  • 1/2 cup finely diced carrots

  • 1 tomato finely diced

  • 2-3 cloves garlic finely chopped

  • 3 cups chicken broth (or vegetable broth if vegan)

  • 2 cups water

  • 1 tsp finely chopped ginger

  • 1/4 cup chopped green onions

  • 1 tbsp olive oil

  • 1 tsp dried thyme

  • salt and pepper

Instructions

  1. Heat olive oil in a large pot over medium heat. Add ginger, garlic and saute until fragrant for about 30-40 seconds

  2. Add onions and saute until lightly golden brown for about 1-2 minutes.

  3. Add all remaining ingredients exceptgreen onions and let it boil.

  4. Simmer on low heat for about 30 min. or until the barley is tender

  5. Garnish with green onions and serve warm to enjoy a bowl of barley soup

Recipe adapted from watchwhatueat

Spiced Coconut and Potato Soup

Ingredients

  • 2  onions

  • 4 garlic cloves

  • 2 inch ginger

  • 2 red chilies

  • 1 tbsp canola oil or coconut oil

  • 1/2  tsp  salt

  • 2 tsp ground turmeric

  • 3 cups  vegetable stock

  • 1.5lbs  potatoes cut in half or quarters if large

  • 8 oz sweetcorn canned or fresh

  • 1 can full fat coconut milk 13.6oz

  • 1 cup frozen peas

  • For Garnish: 1 lime, fresh cilantro, red chili

Instructions

  1. Peel and finely chop the onion.

  2. Peel and mince/grate the garlic and ginger.

  3. Finely chop the red chili (if you want to reduce the heat remove the seeds and membrane)

  4. Heat the oil in a large pan over a low heat.

  5. Add the onion, garlic, ginger, chili and salt. Then fry for 3-4 minutes until everything has softened but not colored.

  6. Add the turmeric and vegetable stock and bring to a simmer.

  7. Add the potatoes and simmer for 15 minutes.

  8. Add fresh sweet corn into the soup. Cook for a further 5 minutes. If usiing canned or frozen sweet corn instead add along with peas in step 9.

  9. Add in the coconut milk and the frozen peas. Bring back to a simmer and cook for 5 minutes.

  10. Serve garnished with fresh cilantro, more chopped chilli and some wedges of lime.

Recipe adapted from sprinklesandsprouts

Slow Cooker Winter Vegetable Soup w/ Red Lentils

INGREDIENTS

  • 2 tablespoons extra virgin olive oil

  • 1 large yellow onion, diced

  • 3 celery stalks, diced

  • 3 medium carrots, trimmed, peeled, and diced

  • 2 medium zucchini, ends trimmed and chopped into 3/4-inch chunks

  • 3 Yukon gold potatoes, scrubbed and chopped into 3/4-inch cubes

  • 3/4 cup split red lentils

  • 1 cup canned chopped tomatoes (with their juices)

  • 2 dried bay leaves

  • 3-4 sprigs of fresh thyme

  • 5 cups chicken stock

  • 1 teaspoon kosher sea salt, plus more

  • freshly ground black pepper

  • 2-3 cups finely sliced savoy cabbage, reserved for later

  • extra virgin olive oil, for drizzling

  • freshly chopped flat-leaf parsley (or basil), for garnishing

  • freshly grated parmigiano-reggiano cheese, for garnishing

INSTRUCTIONS

  1. In your slow cooker (this recipe will fit a 4-quart capacity slow cooker)add the olive oil, onion, celery, carrot, zucchini, potatoes, split red lentils, chopped tomatoes, bay leaves, thyme, chicken stock, kosher salt, and black pepper. Stir together. Cook on high heat for 4-6 hours, or until the red lentils are tender (or alternatively, cook on low heat for 8-10 hours).

  2. In the last hour of cook time (or 2 hours, if you are cooking over low heat), add the thinly sliced cabbage. Remove and discard the dried bay leaves and any tough thyme sprigs. Adjust the seasoning to taste salt and pepper – you will most likely need to be liberal on the salt for this soup!

  3. Serve the soup and top each serving with a drizzle of extra virgin olive oil, a sprinkling of freshly chopped parsley, and freshly grated parmigiano-reggiano.

Recipe adapted from abeautifulplate