Strawberry Kale Salad

This lean, green, strawberry kale salad is just what you need to beat the heat this summer. Quick, easy, and downright delicious, this superfood salad is loaded with nutrients!

Strawberry Kale Salad :: this tasty massaged kale salad is loaded with fresh strawberries, asparagus, feta, homemade candied walnuts and a fruity strawberry-infused balsamic

Mornin’ darlings! I’ll cut right to the chase: we’re gonna eat kale.

Wait… don’t run!

Normally I’d be a bit self conscious about my gratuitous use of kale in this salad and tell you to feel free to substitute it for spinach or romaine as needed, but I’m not going to do that today.

Leave the iceberg, take the kale.

Today we’re eating our kale and loving it too! Seriously!… 

Read More »

Guacamole Tacos with Southwestern Veggie Salsa

Get your guac fix with these tasty vegan Guacamole Tacos with Southwestern Veggie Salsa. They’re super healthy and oh-so-delicious!

Happy Cinco de Mayo!!!

*cue margaritas clinking and taco-shaped confetti*

Guacamole Tacos with Southwestern Veggie Salsa

While I completely slacked off on getting this recipe to you sooner [blame it on the sunshine + slip ‘n slide] you’re still in luck. This recipe is quick, easy, and perfect for some last minute cinco de yum-o faceplantage that we all totally deserve today!

Thinkin' bout that summer body, but also bout dem tacos

I tried my first guacamole taco in Alabama around 5 years ago. I nearly did a double take when reading the menu. “So… is it literally just guacamole on a taco?” It was. The taco was the epitome of simplicity, consisting of nothing but lettuce, tomato, and a gargantuan sized scoop of guacamole in a crunchy tortilla shell. It should have been boring, but it wasn’t. It was SO GOOD! It was all I could think about on the drive back to FL and, years later, I’m STILL thinking about it.

Guacamole Tacos with Southwestern Veggie Salsa

To celebrate Cinco de Mayo last year, I posted an ode to taco salads, but this year I’m all about dem tacos!… 

Read More »

Cheesy Chicken and Broccoli Stuffed Peppers

These Cheesy Chicken and Broccoli Stuffed Peppers take comfort food to the next level. Healthier than their casserole counterpart and so stinkin’ tasty!

Cheesy Chicken and Broccoli Stuffed Peppers

You guys are totally going to hate me, but I’ve been holding out on you. I have been sitting on a mini-arsenal of recipes for weeks. WEEKS.

Hello worst food blogger ever! I contemplated stashing them away for the cookbook I’ve been dying to write, but I knew that if I didn’t get some of these into your face fast enough, there would be cause for revolt…. 

Read More »

Greek Green Bean Salad

This gorgeous greek green bean salad is fresh, crisp, and bursting with flavor! Helloooo delicious!

Greek Green Bean Salad

Wildly popular, green beans are available nearly year-round, but they’re at their absolute best in the Spring and Summer Months. Peaking around May-September, you’re going to want to have this recipe on hand when the price drops and the farmers markets and produce aisles are busting with beans.

For the perfect texture, softened and tender with a crisp snap, I started by blanching the beans in boiling hot water, followed by an ice bath. This blanching technique gives you beans that are their absolute brightest, without the slightest bit of wrinkling or mushiness. The hot water brings out the vibrant green hue while the icy cold water shocks the beans and halts their cooking process. This method is quick, easy, and delivers delicious results. If you haven’t blanched veggies before, you’ve got to try it!… 

Read More »

Pesto Potato Soup

No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you’re free to splurge a little on your choice of toppings! Keep it vegetarian with chopped green onion, red pepper flakes, and melted cheese, or channel your inner T-rex with a little crispy bacon.

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!

Last time we spoke I promised you nothing but gloriously green recipes from now until St. Patrick’s Day. Naturally green, I might add, since the only food coloring we need here is the vibrant color from fruits and veggies. How super crunchy of me, I know. You may come here the food, but I have it on good authority that quite a few of you stick around so I can sass you over ditching the sketch and eating your veggies.

So far I’ve served up some serious green with a Three-Cheese Spinach + Pesto Flatbread Pizza and a Cilantro, Sweet Pea, + Pistachio Hummus. Ready for round three? 

Pesto Potato Soup

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!

4.8 from 4 reviews
Pesto Potato Soup
Prep time
Cook time
Total time
No cream is needed for this lusciously creamy Pesto Potato Soup. Light and gluten-free, you're free to splurge a little on your choice of toppings!
Recipe type: soup
Serves: 2 quarts
  • 3.5 lbs russet potatoes
  • 1 cup onion, diced
  • 1 TBSP butter
  • 3 cloves garlic, minced
  • 1 quart vegetable broth
  • 1 cup whole milk
  • ½ cup grated parmesan cheese
  • 2-3 TBSP pesto, plus extra for topping
  • ½ tsp salt
  • ¼ tsp black pepper

  • tasty toppings :: choose your favorites:
  • red peper flakes
  • chopped green onion
  • fresh parsley or basil
  • gouda, mozzarella, or parm cheese
  • sour cream or greek yogurt
  • crispy bacon
  • extra pesto
  1. Peel and dice potatoes into even cubes. Set aside.
  2. Dice your onion, then add to a large pot [or dutch oven] heated to medium-high heat with 1 TBSP butter. Sauté until tender, adding garlic towards the end.
  3. Next add your potatoes and broth and bring to a boil on high.
  4. Reduce to heat slightly and allow the soup to vigorously simmer.
  5. Cover, leaving the lid slightly ajar and cook for 10-15 minutes, until potatoes are fork tender.
  6. Using an immersion blender, blend soup to desired consistency.
  7. Partially blend for a chunky soup or blend fully for a smooth, silky potato soup.
  8. Reduce heat to low and simmer for an additional 15-20 minutes.
  9. Add milk, parmesan cheese, and pesto.
  10. Stir then season with salt and pepper to taste. Swirl with additional pesto as needed.
  11. Pile high with toppings or dig in as is - it's great every which way!
inspired by the cookbook Cooking for Today: Pasta

No immersion blender? No problem! You can set the soup aside to cool when you're ready to puree it and blend in batches using your food processor in blenders. Always under-fill your appliance and use cooler soup to avoid soup expansion explosions.

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!

Feel like crocking it?

You can easily whip this up in the slow cooker using [this] method. Easy peasy!

But really… how was it!? 

So dreamy I nearly ate my spoon in the process! It’s great loaded with toppings and simply stellar all on it’s own!

The recipe that inspired me to pesto-fy my potatoes was loaded in every sense of the word. The soup was not only packed with oodles of pasta but served with a hefty serving of buttery garlic bread. Let me reiterate that. Potato soup. With pasta. AND BREAD. What the what!?  Now while a coma of the carbohydrate variety does sound lovely ever now and again, it’s just too much.

I made the base bacon-free so that the flavor of the soup could shine all on it’s own, even without a smorgasbord of toppings [it so is!] but can hardly resist the temptation to jazz up a bowl or two loaded baked potato style. This way, no matter how you spoon it – this soup rocks!

Serve it up as a side dish or starter to your favorite dinner or warm it up for a stand alone lunch! Just whatever you do, you’ve got to make this!

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!

Grab a mug and enjoy! <3

still hungry?

Crock-Pot Chicken Tortilla SoupCreamy Tomato Soup with Baked Mozzarella BallsPanera Broccoli and Cheese SoupSalmon Fish TacosBlack Bean and Sweet Potato FlautasSausage, Pepper, and Onion Chipotle Grilled CheeseGluten-Free Sweet and Sour Thai Cucumber Spiral Pasta Salad Healthy White Bean Dip with Avocado and Cilantro Bell Pepper Pizzas

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings! :: I love this soup!

Cilantro, Pea, and Pistachio Hummus

Cilantro, Pea, and Pistachio Hummus

Hummina hummina HUMMUS! 

Every year when March rolls around I like to sneak in a little theme action onto the blog. It’s usually in the form of going green for What I Ate Wednesday and an excuse for me divert some of the attention away from the Shamrock Shakes and towards green fruit and veggies. This year I’m dying to take it a step further. What if all of my recipes this month were GREEN!?

Well you’d go absolutely crazy and run away, screaming, that’s what. But what if you didn’t? Meet me halfway and let’s go green from now until March 17th. Not only will this be a festive nod to St. Patrick’s Day but it will surely get a few more veggies on your plate, and that, my friends, is why I do this.

You can green your face and your beer all your want for St. Paddy’s but gosh darn it, let’s green our plates in the meantime. Deal? Deal!

You realize you had zero choice in the matter, right?

Let’s get GREEN!

Cilantro, Pea, and Pistachio Hummus

4.7 from 3 reviews
Cilantro, Pea, and Pistachio Hummus
Prep time
Cook time
Total time
Mix up your dipping routine with this Cilantro, Pea, and Pistachio Hummus! Great for snacking, this gorgeous green dip is quick, easy, and full of flavor.
Recipe type: Appetizer
Serves: 2 cups
  • 1 [15 oz] can chickpeas
  • ⅔ cup frozen peas
  • ¼ cup tahini
  • ¼ cup extra virgin olive oil
  • an entire bunch of cilantro
  • 3 TBSP fresh parsley
  • 1 clove of garlic, minced
  • ½ tsp sea salt, or to taste
  • ¼ tsp red pepper flakes, or to taste
  • 3 TBSP water
  • 2-4 TBSP chopped pistachio
  • a drizzle of harrissa infused olive oil
  • veggies, pita wedges, and/or chips for dipping
  1. Steam your peas and set aside to cool.
  2. In a food processor or blender, combine chickpeas, peas, tahini, olive oil, and most of your cilantro. I would add maybe half the bunch [stems removed] to start and then work your way up depending on taste preferences. I saved several springs for garnishing [you should totally do this too!] and put the remainder in my hummus.
  3. Blend to incorporate.
  4. Scrape down the sides and add your garlic, salt, red pepper flakes [optional] and water.
  5. Blend until deliciously creamy.
  6. Dive in with achip for a taste-test and add more of your favorite ingredients if desired More oil, tahini, or water will thin out the hummus, more red pepper flakes will add heat and you can even add some lemon or lime juice to add some zest to the dip!
  7. To fancily, spike a spoonful or two of harissa olive oil with chopped cilantro and pistachio and drizzle over the bowl. Make extra if you're like me, so you can keep adding more topping as the dip disappears. Yum!

Cilantro, Pea, and Pistachio Hummus

This was one of my many attempts to sneak peas into the chickpea. Girlfriend LOVES her chickpeas [duh] but won’t touch peas. Actually that’s not entirely true. She will touch them, smush them, then leave the behind for her poor pea-loving momma to clean up. So kind of her right? Luckily the little stinker has zero idea that I blend them into her popsicles, pesto, and her beloved hummus.

After allotting a few dollops for the ankle biter, Paul and I promptly plastered ours with a hearty drizzle of Harissa infused olive oil spiked with chopped pistachio nuts and chopped cilantro. Holy harissa, batman it was amazing! The spice from the olive oil was perfect compliment to the herbed hummus and the buttery flavor and crunch from the pistachio totally won me over. I kept some extra chopped cilantro and pistachio on the side so we could keep replenishing the topping as we devoured it. I highly suggest doing the same! You’ll thank me later.

And since I know you’re going to ask, you can find harissa infused olive oil at those cute little olive oil  bars that keep popping up all over the place or simply make your own, easy peasy! You were probably wondering about the chips too, eh? These gorgeous dippers are all-natural Terra exotic potato chips and my latest snack obsession:

Terra Exotic Potato Vegetable Chips

You can also make yummy baked root veggie chips at home using a mandolin. I’ve been told repeatedly that I’m too clumsy and not allowed to have “treacherous kitchen tools,” yet somehow my paranoid partner in crime still let’s me near the knives. That makes about as much sense as a llama in a dress.

This Cilantro, Pea, and Pistachio Hummus is quick, easy, and loaded with flavor!

Quinoa Salad with Tomato, Avocado, and Parsley

Quinoa Salad with Tomato, Avocado, and Parsley tossed in a homemade feta vinaigrette

There’s a lot that goes on behind the scenes of a blog. Behind every blog we read lies an entire life behind the curtain, an entire world really. Some bloggers choose to bare it all, while some strive to keep things as structured and professional as possible. I fall somewhere in between. Sometimes you’re greeted with a the most random of rambles. Other times I show up food in hand, no questions asked and no explanation given, just a merry little reminder to eat your veggies and a recipe to help you do just that.

The less we reveal, the more things appear all neat and tidy… a perfect little blog wrapped up with a shiny bow. Right. Cause THAT exists. [spoiler alert: it doesn’t exist]

Life is messy, chaotic even. It’s crazy wrapped in awesome wrapped in a layer of WTF and a sprinkle of sweetness for good measure.

While I may be able to craft a crazy good veggie burger with my eyes closed and my hands tied behind my back, my house will always be slightly [and/or colossally] messy. There will be toys and books scattered throughout nearly ever inch of my home, toilet paper unrolled as a prop for a rager of a toddler dance party, and the sink will always house at least one dish. Or twenty.

You know what? I think I’m perfectly okay with that.

Quinoa Salad with Tomato, Avocado, and Parsley

The simplicity of this salad is the perfect offset for the chaos in my life lately. It’s full of flavor, packed with nutrients, and is so stinkin’ good that you’ll forget anything else exists outside for a bit.

The recipe makes a little more dressing than you’ll actually need for the quinoa, so get excited to drizzle it over a big veggie-loaded salad the following day or simply double this recipe. I’ve been dying to make it again but literally every time I cut open an avocado I get a pouty-lipped puppy face and wind up forking over the fruit.

sidenote: my favorite veggie? Totally a fruit! A giant berry to be exact. I don’t care what you call it just please someone plant a tree full of them in my yard so I don’t have to ration the yum.

Our days of splitting an avocado are long gone now that my little monkey will eat an entire avo in a sitting. Yesterday she ate two. TWO!  I’m rambling, eh? Let’s throw some confetti for those of you who are still with me and dive on into this simple summery salad.

Healthy Quinoa Salad with Tomato, Avocado, and Parsley

And because I’m feeling chatty – one more note for those of you reading this while freezing your butts off – greenhouse grown tomatoes are a lifesaver right now! The ones I picked up recently were so perfectly ripe and juicy that I almost forgot it’s in the forties today.

5.0 from 1 reviews
Quinoa Salad with Tomato, Avocado, and Parsley
Prep time
Cook time
Total time
This Light + Healthy Quinoa Salad with Tomato, Avocado, and Parsley makes a perfect, tasty lunch for one and makes an excellent side dish for two!
Recipe type: Salad
Cuisine: Mediterranean
Serves: 1
  • 1 cup dry quinoa
  • 1.5 cups water or veggie broth
  • ¾ cup chopped plum or cherry tomatoes
  • ½ or 1 whole avocado, chopped
  • 2 or 3 TBSP fresh parsley, chopped
  • 1 oz crumbled feta cheese for topping, optional
  • save a little of each to garnish

  • for the feta vinaigrette:
  • ½ cup feta cheese
  • 1 small-medium clove of garlic minced into a paste
  • 1 TBSP olive oil [to cook with the garlic above]
  • ¼ cup olive oil [or grape seed or avocado oil]
  • 2 TBSP red wine vinegar or champagne vinegar
  • 1 TBSP lemon juice
  • 1 TBSP parsley, or to taste
  • sprinkle of black pepper. to taste
  • a pinch of salt
  1. First rinse + drain your quinoa using a mesh strainer/sieve.
  2. Bring a medium-small saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the fluff factor of the quinoa! I rarely skip this step because I love the texture and flavor it yields.
  3. Next add 1 and ½ cups water [or broth!] and bring pot to a boil.
  4. Once it's boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes.
  5. While the quinoa cooks, chop your veggies and set aside.
  6. Next microwave 1 small-medium clove of garlic in 1 TBSP olive oil and add to a food processor or blender with the rest of your dressing ingredients. Blend until smooth and emulsified, then season and adjust to taste.
  7. No blender/processor? No problem! You can whisk the ingredients together. For the feta in this case, you may want to smash it into a paste before whisking it into your dressing.
  8. Once your quinoa is done, season with a teeny bit of salt and pepper, fluff gently with a fork, and set aside to cool.
  9. Combine cooled quinoa with tomato and parsley.
  10. Stir in ¼ cup of your dressing and then gently fold in the chopped avocado.
  11. Garnish with all the tomato/parsley/feta mixture you'd like!
  12. Add any additional dressing as desired.
  13. Enjoy!

hungry for more?

Chipotle Sweet Potato SaladFarmer's Market Chopped Salad with Creamy Avocado Dill DressingGluten-Free Sweet and Sour Thai Cucumber Spiral Pasta SaladCranberry Walnut Quinoa SaladHealthy Spiralized Rainbow Veggie SaladPesto Penne Pasta with Roasted Butternut Squash and Kale
This colorful quinoa salad is the best! Paired with a recipe for my favorite feta vinaigrette, it makes a tasty lunch or side dish and is oh-so-easy to make!

Vegetarian Triple Bean Tacos

Seasoned black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level!

 Vegetarian Triple Bean Tacos

Vegetarian Triple-Bean Tacos

My love of tacos is one for the romance books, folks. Hot, steamy, and… errr I can’t finish that sentence without sounding like a total creep.

Paul and I made the mistake of watching too much Dave Attell and he has this charming little bit about doing naughty things to a sandwich that we shall never again speak of, and now we are constantly saying inappropriate things about our food. It’s bad. I should really just stick with my G-rated pal Jim instead:

I hate when I try to order a salad and my mouth says, "I'll have a double Quarter Pounder with Cheese." - Jim Gaffigan

and maybe throw in a little Ron Swanson action for good measure:

ust give me all the bacon and eggs you have. Wait, wait. I'm worried what you just heard was, "Give me a lot of bacon and eggs." What I said was, "Give me all the bacon and eggs you have". Do you understand?

Phew! That’s almost enough to erase the terrible, awful, no good, very bad stand-up act stuck in my head. Almost.

Oh, hello tacos, I didn’t forget about you!

Vegetarian Triple Bean Tacos

Though we’re both omnivores, Paul and I have refrained from buying ground anything for the past few months. If we can’d find meat that’s grass-fed, additive-free, and preferably local, there’s just no point. We’d just as soon wait for the opportunity to shop from a source we care about than pick up something for the sake of buying it. So when taco night rolled around I promised to whip up my famous Lentil Veggie Tacos. Only I was out of lentils… and mushrooms… and ohmygosh where are my pants!?

Kidding, but I did have to brainstorm a tasty new taco filling. Enter my awesome new Triple-Bean Tacos! I even caught the chickpea scooping some out of the bowl when I wasn’t looking. Huzzah! The smashed pinto beans hold the mixture together while the whole black beans and crunchy taco roasted chickpeas add flavor and texture. I love them! You’ll love them! Let’s make them, shall we?

Vegetarian Triple Bean Tacos

Vegetarian Triple Bean Tacos
Prep time
Cook time
Total time
Black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level! You'll love these Vegetarian Triple Bean Tacos!
Recipe type: Main
Cuisine: Mexican
Serves: 10 tasty tacos
  • 1 can of chickpeas [15 oz]
  • 2 TBSP extra virgin olive oil
  • 1 tsp chili powder, plus extra for topping
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • ¼ tsp salt

  • 1 cup black beans
  • 1 can refried pinto beans [15 oz]
  • ½ cup diced tomatoes with green chiles [like Ro-Tel]
  • ¼ cup enchilada sauce [homemade or store-bought]
  • ¾ tsp chili powder [separate from above]
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp salt, or to taste
  • ¼ tsp cayenne pepper, or to taste

  • don't forget the...
  • taco shells [anywhere from 4-10!]
  • chopped romaine lettuce
  • diced tomato
  • grated cheese [I used gouda and cheddar]
  • salsa verde
  • sour cream or greek yogurt
  • fresh cilantro

  • you can also add:
  • jalapeños
  • diced onion
  • green onion
  • pico de gallo
  • guacamole
  • everything but the kitchen sink
  1. Pre-heat oven to 400 degrees F.
  2. Use a bowl to toss together chickpeas, olive oil, chili powder, cumin, cayenne, and salt.
  3. So fun right? Hopefully you didn't spill them all on the floor! Spread chickpeas out, spaced, on a foil-covered baking sheet and sprinkle with a little extra chili powder for good measure.
  4. Pop them in the oven and roast for 30-40 minutes on the center rack until perfectly crispy.
  5. Next start on legumes numero dos and tres!
  6. In a small pot, combine refried beans, black beans, diced tomatoes with green chiles, and enchilada sauce, and season with chili powder, garlic powder, cumin, cayenne, and salt.
  7. Heat on medium-low and allow the mixture to simmer while your chickpeas roast. Stir occasionally to prevent sticking.
  8. Chop all your toppings while your beans cook to perfection and get ready to party!
  9. Pile each taco shell high with the black bean mixture, salsa verde, crunchy chickpeas, and a mountain of toppings. Enjoy!
Recipe makes 3.5 cups of tasty taco filling which is enough for 8-10 tacos. Leftover filling can be stored in the refrigerator for up to four days, turned into quesadillas or taco salad bowls, or even frozen for later!

Healthy Vegetarian Triple Bean Tacos with Crunchy Taco Roasted Chickpeas

 Colorful Taco Holders

And because I know you’re going to ask, taco holders are optional, yet AWESOME.

I totally regret linking to that page, now I want a set of matching taco plates and taco trucks. That’s the perk of becoming a mom, right? Second childhood, FTW!

still hungry?

Mexican Chop ChopSalmon Fish TacosLentil Veggie TacosBlack Bean and Sweet Potato FlautasVegetarian Taco Salad Enchilada Pasta Casserole

Triple Bean Tacos: Seasoned black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level!

Spiralized Veggie Salad: Eat the Rainbow!

Spiralized Veggie Salad: Eat the Rainbow!

Empty your crisper with this rainbow  spiralized veggie salad!

Or is it a slaw? Ever since the great soup/stew debate [hello dramatic!] I’ve been doubting my title choices. I’m officially the most indecisive person ever.

Here’s the deal, if you serve it atop some yummy grilled chicken or salmon, or as a side to a rocking veggie burger, then it’s a slaw. If you pile it in a bowl and dive in with your favorite dressing and a big ole fork, then it’s a salad. Deal? Deal!

I’ve been making a ton of recipes with broccoli florets lately, and I’m 100% opposed to tossing the stalks. I just can’t do it! They make fabulous broccoli slaw, a great addition to fresh pressed juice, and now they’re getting the extra-fancy red carpet treatment in this spiralized veggie salad.

Healthy Spiralized Veggie Salad

Spiralized Veggie Salad: Eat the Rainbow!
Grab a spiralizer or veggie peeler & whip up this quick, easy, & healthy salad of beet, carrot, cucumber, & broccoli stalk!
Recipe type: Salad
  • 2 broccoli stalks
  • 1-2 jumbo carrots
  • 1 medium beet
  • ¼ cucumber

  • toppings:
  • your favorite nuts [I went with almond slivers]
  • your favorite seeds [sunflower + chia for me!]
  • homemade or store-bought salad dressing

  • Check out the bottom of this post for a few of my favorite homemade dressing recipes!
  1. Wash and peel your carrots, beet, and cucumber.
  2. Remove the tops from your broccoli if you haven't already used them, and set aside for snacking or stirring into your favorite dish.
  3. Since thicker vegetables make the best spirals, remove the thin ends of the carrot as well as a sliver of the carrot top, to make a flat base on both ends. You'll only want the thickest part of the carrot, so save the tip for grating into muffins or for snacking.
  4. Break out the spiral slicer and spiralize all four veggies, using the thinnest setting.
  5. Pile into a bowl and top with chopped nuts and seeds along with your favorite dressing.
  6. I used ranch for mine [the craving struck!] but I'll throw some links to other dressing recipes at the bottom of this post for ya!
  7. Enjoy!

Rainbow Spiralized Veggie Salad! Grab a spiralizer or veggie peeler & whip up this quick, easy, & healthy salad of beet, carrot, cucumber, & broccoli stalk!

Dreamy Dressings:

Easy Homemade Italian Dressing

Creamy Avocado Dill Dressing

Lemon Dijon Vinaigrette

Creamy Wasabi Cucumber Ranch

Sweet Chili Cucumber + Herb Dressing

Since this is a salad, it totally goes without saying that you can customize it to your heart’s content. I’m simply here to give you that little nudge to break out the veggies and have fun with it!

I get bored of the same old salads over and over, so breaking out my spiralizer* is usually the easiest way to switch things up around here! Though this salad would be equally awesome shaved into ribbons with a veggie peeler, no fancy tool required!

Sooooo… what are you waiting for? Eat. Yo. Veggies.

Need a few more spiral salads for your arsenal? 

Gluten-Free Sweet and Sour Thai Cucumber Spiral Pasta SaladSpicy Sriracha Crab and Cucumber SaladHealthy Carrot Salad
*post contains an affiliate link for the spiralizer I’ve been using for over 4 years; we’re BFF at this point and I love it so!*
Healthy Spiraled Veggie Salad

Madras Lentil Soup

Madras Lentil Soup

Paul and I are in complete disagreement over this recipe. He insists it’s a stew, while I stand firmly behind my belief that I soup-ified my beloved Crock-pot Madras Lentils.

Whatever you decide to call it, you’re going to want to put it’s number on speed dial. Don’t even think about waiting the obligatory 3-4 days to call either. Just dive on in like the eager and overzealous foodie we all know you are.

Just me? Fine, I’m projecting. Regardless you’re going to want a bowl of this stuff in your face, stat.

The recipe makes  quite a few servings so feel free to experiment by adding more broth to some bowls to make it more like the soup I insist it is, then swirl some freshly steamed rice into the next bowl for the ultimate stew experience.

Paul has 24 hour duty currently, but I swear I can feel him breathing over my shoulder whispering “You better call it a stew, Jenny. Tell them to add rice. I want it with rice. Will you make it for me with rice next time? No, no you’re typing soup. Don’t call it soup. STEW, Jenny. Stew.

5.0 from 2 reviews
Madras Lentil Soup
Prep time
Cook time
Total time
This healthy lentil soup channels the flavor of my favorite crock-pot madras lentil dish in a delicious vegan soup! It's also great over rice!
Recipe type: Soup
Serves: 8-10 cups
  • 1 cup diced onion
  • 1 TBSP olive oil
  • 1 tsp freshly minced garlic [2 large cloves]
  • 4 cups vegetable broth [1 qt]
  • 1 [14.5 oz] can fire roasted tomatoes [see below]
  • 1 lb red potatoes [about 3 large red potatoes]
  • 1 cup dried lentils
  • 1 bay leaf
  • ¼ oregano
  • ¼ turmeric
  • ¼ cumin
  • ⅛ tsp salt
  • ⅛ cayenne
  • ⅛ thyme
  • extra 1 TBSP olive oil

  • optional + yummy extras:
  • cooked red kidney beans would be a great addition to stew it up!
  • whipped goat cheese [or greek yogurt] for topping
  • fresh parsley for topping
  • curry powder, to taste
  • an extra drizzle of olive oil
  1. Heat a large pot to medium-high heat.
  2. Add olive oil and diced onion, and sauté until tender, adding the garlic towards the end to prevent burning.
  3. Next add veggie broth and diced tomatoes.
  4. Using an immersion blender, blend the soup until pureed.
  5. No immersion blender? No problem! Add the garlic, onion, and tomatoes to a blender or food processor and blend until smooth. Add the mixture into the pot with your veggie broth and get cooking!
  6. Increase the heat to high, then add dried lentils, diced red potato, and all your herbs and spices.
  7. Bring to a boil, then reduce to medium heat and cover.
  8. Cook for 30 minutes on medium [mine was on setting 4] then additional 10 min on low, to simmer.
  9. Top soup with a swirl of goat cheese, sour cream, or greek yogurt and a sprinkle of parsley. You can even add rice! Go nuts!
I used Muir Glen's no salt added fire roasted tomatoes for this recipe. The flavor is stellar and the cans are BPA-free, which I adore. If you're working with what you have on hand, any 14.5 oz can of diced tomatoes will work for this recipe, if needed as well as pureed tomatoes, which are a great substitution if you don't have an immersion blender or would like to speed things along!

 t-rex chefs: chicken broth will also work for this recipe, have at it!

vegansaurus chefs: skip the swirl of goat cheese at the end and this soup is gloriously vegan!

 Madras Lentil Soup

so… how was it? I have the stinking’ Lego Movie song stuck in my head so, in a word, AWESOME! Now will someone please erase that song from my head forever? Pretty please? I’ll make you soup.

This stuff rocks. It’s hearty and filling and positively perfect for these last few weeks of Winter. It’s also gloriously freezer-friendly, so tuck a bowl or two away in the freezer for a busy weeknight and rock. those. lentils!

Madras Lentil Soup

loving lentils latley? [oh alliteration, I cannot quit thee] check out my crock-pot lentils and these super-yummy lentil-veggie tacos!