Mixed Lentil Soup with Kale

This recipe is one that I have been making for years and it never gets old.  I think I have finally perfected it after making some minor tweaks over the years.  It can be made vegetarian or you could add ground sausage or dice up some cooked sausage if you like your soup with meat.  I sometimes substitute chard for the kale depending on what looks better at the market.  I hope you enjoy it as much as we do!

Serves 4-6

Ingredients:
1/2 Cup green or french lentils
1/2 Cup yellow lentils
1 Can of diced tomatoes
2 Tablespoons tomato paste
1 Bunch of kale or chard of choice, chopped
1 Medium yellow onion, chopped
5 Cups water
3 Tablespoons balsamic vinegar
1 Tablespoon dried thyme
1 Tablespoon dried oregano
1 Tablespoon oil of choice
Coarse salt and ground pepper
Optional:  1/2 Pound sweet Italian sausage (I like Applegate chicken sausage)


In a large pot heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. If you are adding cooked meat, I would add it a minute or two after the onion and let it brown up, if the meat is raw, brown beforehand.  Add tomato paste, oregano, and thyme; stir to combine.  Add lentils, 5 cups water, balsamic vinegar, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 25 minutes. Add kale or chard; season with salt and pepper, and cook until lentils and greens are tender, 15 to 20 minutes more.  Enjoy immediately with bread or crackers (GF of course!) if preferred.

Chocolate Almond Crispy Treats

My biggest complaint about being gluten-free is not having something easily accessible to satisfy my sweet tooth.  These Chocolatey almond buttery treats are SUPER easy to make (no baking required) and satisfy my need for a dessert or sweet snack.  This recipe is a modification of a recipe I found on the Oh She Glows blog a few years back and I have been making it often ever since.  They truly take about 15 minutes to make  and you can be sure they will take a lot less time to disappear!

Serves approximately 6-8 (assuming 2 per person)

Ingredients:
2 cups crispy rice cereal (I like Erewhon)
1/2 cup smooth natural almond butter
2 Tablespoon brown sugar or raw cane sugar
1 Teaspoon vanilla extract
1 Tablespoon cocoa powder
4 Tablespoons semi-sweet chocolate chips


Line a large plate or cookie sheet with parchment paper. In a medium sized bowl, stir together the almond butter, vanilla extract, chocolate chips, and sugar. Microwave on high for about a minute or until chocolate is melted. Stir well and immediately add the cocoa powder. Stir until combined, then stir in the rice crisp cereal until coated well.

Wet hands thoroughly and shape the mixture into about 1 1/2 inch diameter balls, pressing mixture together firmly into balls so they will hold together. Wet hands after each ball is formed so the mixture will not stick to your hands. Place the balls onto parchment paper and freeze for 5 minutes. You can store them in the freezer or move to the refrigerator after setting.  Let the sit at room temperature for about 10 minutes before eating. 

Green Pumpkin Pie Smoothie

This smoothie might be green, but it tastes like pumpkin pie, I promise!  Not only is it super yummy, it is very healthy as well - packed with vitamin K, A, C and iron and with no added sugar!  It will satisfy your pumpkin craving this time of year and will get your day started off right.  It is also Charlotte approved!

Serves 2-3

Ingredients (I put the ingredients in this order in the blender):
1 Cup unsweetened almond milk
2-3 Big handfuls of baby spinach
1 Cup of canned pumpkin
1-2 Tablespoons ground flax or chia seeds
1/2 Teaspoon pumpkin pie spice OR 1/8 teaspoon ground ginger, 1/8 teaspoon nutmeg, 1/4 teaspoon cinnamon
4 ice cubes
1/2 of a ripe pear or apple
1 Large ripe banana (or 1 1/2 small to medium bananas), quartered

Blend until smooth and enjoy!!  If the smoothie ends up too thick, add a few more ice cubes and blend again.

Split Pea Soup

We should all be eating more split peas! They are full of soluble fiber and provide a good amount of protein, two B vitamins and several important minerals   They also include isoflavones, which are helpful in reducing the risk of breast and prostate cancer.  Being that October is Breast Cancer Awareness Month, I felt that this family favorite was an appropriate recipe to post.  Being high in protein and chock full of veggies, this one pot - vegetarian, gluten free, and dairy free soup is all you need to warm your soul on crisp autumn nights!

Serves 6

Ingredients:
1 Tablespoons olive oil
1 Medium yellow onion
3 garlic cloves, minced
1 Red bell pepper, diced
1 Cup carrots, peeled and sliced
1 Cup celery, diced
1 Teaspoon ground cumin
6 Cups low-sodium vegetable broth
1 Can diced tomatoes drained, no-sodium added
1 Pound dried yellow split peas, picked through and rinsed
1/3 Cup chopped fresh chives (or parsley)
Salt and pepper to taste

In a large pot, heat one tablespoon olive oil over medium-high adding onion, garlic, and cumin.  Season with salt and pepper.  Saute until onion is soft (6 minutes or so).  Add broth, 2 cups water, carrots, celery, bell pepper, diced tomatoes, and split peas, and bring to a boil.  Reduce to a simmer, cover, and cook until peas are tender and soup has thickened (30-40 min).  Season with salt and pepper to taste.  Let cool until just warm.  Transfer in batches (I do 2-3 batches in the Vitamix) to a blender and puree to your liking.  I like mine on the slightly chunky side so do not blend for very long.  Pour back into pot, reheat if necessary and serve garnished with fresh chives. Enjoy!

Thai steak stir-fry

I love making dishes with ingredients that are in season.  They taste so much better!  This recipe follows my "I won't make it if it takes more than 20 minutes rule" and is great in the summer when green beans, broccoli and basil are all in season.  This recipe was adapted from Everyday Food by Martha Stewart.  I don't usually have fish sauce in the house so I sub out for gluten-free soy sauce (Tamari).  This recipe is great with broccoli in place of the green beans and could also be served with fresh grape tomatoes (halved) thrown in the last minute of cooking.  To make this dinner easier, cook the rice ahead of time.

Serves 4

Ingredients:

1 tablespoon sunflower oil (or another high-heat oil)
3/4 Pound skirt steak
1 Pound green beans (or broccoli or a combo), trimmed
4 Tablespoons minced, peeled fresh ginger
4 Cloves garlic, minced
2 Tablespoons fish sauce or Tamari
1 Cup fresh basil leaves, torn if large
1/2-1 Cup baby or grape tomatoes, halved
1-2 Cups cooked brown rice or grain of choice for serving

In a wok or large skillet, heat oil over medium-high.  Add steak and cook, stirring until browned (about 5 min).  Transfer steak to a plate.  Add green beans (and/or broccoli) , ginger, and garlic to the wok and stir 5 minutes more or until green beans are crisp-tender.  Return beef and juices to pan and add basil and Tamari or fish sauce (and tomatoes if you would like).  Cook one minute more.  Serve over grain of choice for serving.

White Bean Dip

I LOVE this super easy alternative to hummus and have been on a major white bean kick lately so felt like I should finally post this one.  It also follows my less than 20 minute rule.  I originally found this in Everyday Food magazine a few years ago (by Martha Stewart) and added some additional spices to give it an extra kick .  I serve it with fresh cut veggies, Terra Chips or gluten-free multi-grain crackers.   Terra does red, white, and blue veggie chips in July so I often make this for a 4th of July party, but am known to make this appetizer or snack all year round.  It truly is great all on its own, but sometimes I add a garnish of sun-dried tomato pesto.  I think it would also be yummy with with a drizzle of traditional pesto as an alternative (thanks Chelsea!). 

Serves 6

Ingredients:
2 Cans (or 30 oz) of Cannellini beans, rinsed and drained
2 Tbsp red wine vinegar
1/4 Cup water
2 Tbsp chopped fresh rosemary
1 Tsp (or more if you like it spicy) red pepper flakes
3 Tbsp extra-virgin olive oil (plus more for garnish if you want)
Salt and Pepper

In a food processor, combine beans, olive oil and water. Season with salt and pepper to taste. Process until smooth, adding more water if necessary. Add rosemary and red pepper flakes and pulse until combined.. Transfer to a serving bown and season with additional rosemary, olive oil, and or pesto if desired.

Farmer's Market Sauté

This fresh and flavorful recipe is perfect for the summer.  I found a similar recipe on Pinterest and made it my own using vegetables I picked up at the farmers's market.  Feel free to change up the ingredients depending on what you have on hand.  I think it could even take you into the fall and winter months if you sub out the vegetables for whatever is in season.

Serves 4

Ingredients:
1 Bunch kale torn into pieces (spinach would also work well here)
1 medium onion, diced
1 red bell pepper, diced
1 medium zucchini, summer, or yellow squash, diced
1 Lemon
2 cloves garlic, minced or grated
1 pint cherry or grape tomatoes cut in half
3 Hot Italian (or mild) chicken sausages, cut into half moons
1 Can Cannellini or great northern beans
salt and pepper
Olive Oil

Brown sausage in skillet in a bit of olive oil and set aside in serving dish.  In a large skillet, saute onions and garlic until soft and translucent.  Add zucchini and bell pepper and sauté until slightly softened.  Add kale, stirring frequently until slightly softened.  Add tomatoes, beans, the zest of one lemon, and the juice of the same lemon.  Add salt and pepper to taste, continuing to stir until kale is fully wilted and tomatoes are soft (should not be very long).  Transfer to serving dish and toss to combine with the sausage. I served this on its own, but for something heartier - serve over soft polenta or grain of choice.