Tortellini Soup

 This is a yummy soup, and super popular with our kids. I mean, c'mon, what kid doesn't like tortellini? Plus they are getting some healthy veggies in the process like zucchini, carrot and tomatoes. This meal is very quick and has minimal ingredients. Feel a hankering to serve it with warm, homemade bread? Try out a Honey Oat No-Knead Bread recipe that I really enjoy and make a lot. If you've never made homemade bread before, this is a good first bread recipe to try.

Snack Idea: Kale Chips

 

Want to get more veggies in your diet? Try snacking on Kale Chips. They are super easy to make, minimal ingredients, and delicious! There are so many different variations that you can make, but if you've never made them before I would stick with the Original Kale Chips Recipe at first. Then you can branch out with some Parmesan Cheese sprinkles, sauteed garlic, etc. In the picture above I made a parmesan cheese variety and the other is just plain. Hope you enjoy these as much as we do!

Original Kale Chips Recipe

Serves: 4  Prep: 5 minutes Cooking Time:  10-15 minutes

1 bunch of Kale
2-4 TB Olive Oil
Sea Salt (about 1/2 tsp)
Black Pepper (optional)


1. Remove the stems from the leaves. Tear the leaves into bite size pieces. Place them in a bowl.

2. Rinse them off well with water. I sometimes use a fruit and veggie wash, but that's optional of course. 

3. Drain the water and dry the leaves off well with a clean towel. 

4. Spray baking sheet with cooking spray. Place the leaves on 1-2 baking sheets, making sure they are not too crowded. 

5. Bake in a 415*F oven for 10-15 minutes until chips are crunchy. 

Parmesan Kale Chips Recipe

Serves: 4  Prep: 5 minutes Cooking Time:  10-15 minutes

1 bunch of Kale
2-4 TB Olive Oil
2 TB or more Parmesan Cheese


1. You won't want to add salt to the Parmesan Cheese version, because they turn out WAY too salty. I made that mistake with the first batch. Follow the original kale chips recipe above.

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Who likes to CHANGE IT UP? 

~Add 1/4 tsp smoked paprika and 1/4 tsp granulated garlic to original recipe

~Sautee some garlic and/or onion in a frying pan and pour over kale chips when they come out of the oven. 
~Add 1 TB apple cider vinegar to the original recipe.
~Use 1 tsp soy sauce instead of sea salt. 
~Sprinkle 1 tsp lemon juice on the original recipe.

Big Curry Noodle Pot

 

One way to introduce tofu to your family's repertoire? Add it in a soup! Even though my husband tells me all the time, "Warn me ahead of time, before you make anything with tofu!" he actually really enjoyed this meal.  The flavors blend so well together, and the peanuts on top add a bit of crunchiness. It does have some funky ingredients like coconut oil, red curry paste and coconut milk, so make sure your store has them or check out a natural food store. 

This is the perfect meal if you are in a hurry for dinner. Took me only 15 minutes, and that's with a TON of kid interruptions, as usual when you have two little ones at home. :)

*got this recipe from Heidi Swanson's cookbook Super Natural Cooking . This cookbook has some amazing vegeterian recipes, so check it out! 

Big Curry Noodle Pot Recipe

Serves: 4-6  Prep: 10 minutes Cooking Time:  10 minutes

8 oz udon noodles
 2 TB coconut oil or butter
2 cloves garlic, minced
1 onion, chopped
1 1/2 tsp red curry paste
12 oz extra-firm tofu, cut into cubes
1 can coconut milk
2 cups vegetable stock or water
12 tsp ground turmeric
2 TB soy sauce
1 TB sugar
juice of 1 lime
peanuts
slivered shallots (optional)
cilantro (optional)

1. Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
2. Heat coconut oil in a large saucepan over medium-high heat. Stir in garlic, onion and curry paste. Mash the paste with the back of a wooden spoon until it is distributed evenly. Cook for a couple of minutes. 
3. Add tofu and gently stir until it is coated with the curry paste. Stir in coconut milk through sugar. Bring to a boil and let simmer for 5 minutes. Stir in lime juice, and remove pan from heat. Add noodles. Serve in individual bowls. 


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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop ingredients ahead of time and keep in fridge.

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Who likes to CHANGE IT UP? 

~Instead of tofu try shredded chicken.

~Instead of peanuts try cashews.

~Instead of lime juice try lemon.

Parsnip Ginger Soup

 

 I tend to enjoy trying out "unique" recipes, so the unusual combination of parsnips and ginger caught my eye. This was surprsingly tasty, and my whole family loved it. My husband prefers it with chopped bacon and a dollop of sour cream. I prefer the "healthier" version of  roasted pepitas and fat-free plain yogurt. 

 

 My kids like it with ALL of those toppings. To each his own!

*got this recipe from Jamie Oliver's cookbook Jamie's Food Revolution.

Parsnip Ginger Soup Recipe

Serves: 6 Prep: 15 minutes Cooking Time:  25 minutes

2 carrots, sliced
2 celery stalks, sliced
2 medium onions, diced
1 lb parsnips, sliced
a thumb piece of ginger, minced
2 cloves of garlic, minced
1  3/4 quarts chicken or vegetable broth or stock
Salt and pepper to taste
Cilantro Sprigs

1. Heat broth in a small saucepan until boiling. Keep it at boiling. In a large soup pan add 2 TB olive oil over medium heat. Add all your chopped ingredients. Saute till soft about 10 minutes with lid askew.  
2. Add the boiling broth to the vegetables. Give it a good stir, and simmer for about 10 more minutes with lid on.
3. Take off heat, and with an immersion blender or standing blender mix all the ingredients until smooth. Sprinkle with cilantro.


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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop all your vegetable ingredients and keep in fridge until ready to use.
~Make soup ahead of time, and then reheat later.

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Who likes to CHANGE IT UP? 

~Use extra carrots instead of parsnips.

~Add some cinnamon or nutmeg.

~Instead of cilantro use parsley.

Lentil and Spinach Soup

 

My favorite season is fall. I love the weather, leaves changing colors, apple cider, and all the delicious yummy soups to enjoy on a windy, blustery day. Soups are so simple, aren't they? You really can throw just about anything into a stock pot with some water, add a little seasoning and you are done!  Here's a delicious Lentil and Spinach Soup that uses red lentils. Much to my surprise, the lentils didn't hold their color...they turned yellow when I cooked them! Still makes a colorful soup though, with the green spinach, red tomatoes and orange carrots.

*got this recipe from Jamie Oliver's cookbook Jamie's Food Revolution. Really awesome cookbook. Check it out!

Lentil and Spinach Soup Recipe

Serves: 6 Prep: 40 minutes Cooking Time:  35 minutes

2 carrots, sliced
2 celery stalks, diced
2 medium onions, diced
2 cloves garlic, minced
1 3/4 quarts vegetable broth
thumb sized piece of ginger, thinly sliced
1/2-1 fresh red chile, sliced
10 grape or cherry tomatoes, halved
2 cups red lentils
7 cups spinach
Salt and pepper to taste
Olive Oil


1. In a large soup pot, heat up 2 TB olive oil. Add carrots to garlic. Saute for 5 minutes, or until onion is translucent. 
2. Add vegetable broth, ginger, chile, tomatoes and lentils. Cook for about 30 minutes until lentils have softened but still hold their texture, check them after 15 minutes of cooking.
3. Add spinach. Cook for 2 more minutes. Take off heat and season with salt and pepper. Add a dollop of plain yogurt to each bowl.  DONE!


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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop up all the veggies and keep in fridge until ready to use.

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Who likes to CHANGE IT UP? 

~Use green lentils instead of red.

~Add 1 TB of lemon juice at end to change the taste a little.

~Instead of carrots try parsnips. 
~Try swiss chard instead of spinach. 


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Lentils

 

Lentils are a great source of protein, fiber and iron, and have an advantage of cooking quickly. There are several types of lentils including french green lentils, brown lentils, pink lentils and red lentils. No need to soak these guys, but do make sure to rinse them out and look for any stones or debris.