This dish is BEYOND amazing in season when herbs and veggies are fresh! 


1/2 c quinoa
1/3 c olive oil
juice of 1 lemon
salt and cracked pepper
2 c chopped parsley
1 c chopped mint
1/2 c chopped scallion or chives
2 c grape or cherry tomatoes, quartered

Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed. Just before you are ready to dig in, mix with other ingredients. 

Serves about 4 people who will be very happy.

Spiced Lentils

When I first adopted a vegetarian diet, I ate a lot of items from the freezer section.  You know, vegan burgers, crumbles, hot dogs, sausages...

While these certainly aligned with my diet at the time, they definitely weren't providing my body with adequate nutrition.  Since shifting to more of a plant-based diet (you know, REAL foods), I've opened my eyes up to a whole new world of deliciousness, no funk required. 


What You'll Need:

1 c lentils
1 c quinoa

1/4 c almond meal/flour
2 tbsp. ground flax
2 tbsp. tamari OR soy sauce
2 tbsp. olive oil
Juice of 1 lemon
1/4 tsp sea salt
1/2 tsp black pepper
pinch nutmeg
1/2 tsp chili powder
1/2 tsp cayenne
1 tsp garlic powder
2 tsp whole grain mustard OR dry mustard

Cook the lentils and quinoa in 2 1/2 c water--bring to a boil, and simmer until the water is absorbed. (About 15 minutes)
{You can do this up to 3 days ahead of time to cut down on prep time.}

Meanwhile, mix remaining ingredients in a large mixing bowl. Add cooked quinoa/lentils. Mix well.

Serve any way you would ground beef--in tacos, over pasta, over a bed of greens....

You'll be glad you did!

Serves 12. Freeze well!

Hearty Vegetable Soup

Warms the soul, from the inside out.  Perfect to make on a Sunday for the week ahead.  Or, double the batch and freeze! 

What You'll Need:

1 onion, chopped

2 carrots, chopped

4 celery stalks, chopped

4 c veggie stock

2 c water

1 bunch kale, chopped

1/2 c quinoa, uncooked

1 large sweet potato, chopped

1 c corn

1/2 small green cabbage, chopped

1 (28) ounce can tomatoes 

olive oil

salt and pepper

Saute onion with a drizzle of olive oil in a large soup pot until aromatic.  Add celery and carrots, stir and cook for an additional 3-4 minutes.  

Add remaining ingredients, add salt and pepper to taste.  

Bring to a boil, reduce to a simmer and cover.  Cook for at least 30 minutes before serving.

Serves 6.