Wednesday, October 18, 2017

Coconut Curry Lentil Soup

This!  All I want to eat these days is this.  Bowl after bowl.  It is so yummy!

  • 1 tbsp coconut (or olive) oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp tomato paste
  • 1/2 tsp red pepper flakes (optional)
  • 2 tbsp curry powder
  • 4-5 cups vegetable broth (depending on how thick you want it)
  • 1 can coconut milk
  • 600 g diced tomatoes (at least 400 g - add more if you like tomato)
  • 2 cups dry red lentils

  1. Heat coconut oil
  2. saute onion, garlic and ginger until softened
  3. Add tomato paste, curry, and red pepper flakes and stir until combined
  4. Add in coconut milk, broth, diced tomatoes, and lentils
  5. Bring to boil
  6. Let simmer for at least 45 minutes, but up to 90 minutes, stirring regularly
Recipe adapted from

Pumpkin Banana Bread


  • 3 cups Flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • ½ tsp Baking Powder
  • 1-½ tsp Cinnamon
  • ¾ tsp Ginger
  • ½ tsp Cloves
  • ¼ tsp Nutmeg
  • 3/4 cup Sugar
  • ½ cups Light Brown Sugar
  • ⅔ cups Vegetable Oil
  •  Eggs
  • 1 cup pumpkin puree (from can)
  • 4 Medium ripe bananas mashed
  • Optional: Raw sugar, pumpkin pie spice, pumpkin pepitas (for dusting loaf)


  1. Preheat oven to 350
  2. Combine flour, baking soda, salt, baking powder, cinnamon, gingers, clove, and nutmeg.  Set aside
  3. Beat sugars and oil together
  4. Mix in eggs
  5. Mix in pumpkin
  6. mix in mashed bananas
  7. Fold in flour, 1/2 of the mixture at a time.  Don't over mix.
  8. Fill 12 muffin tins 3/4 full
  9. Use the rest of the batter in a 9x5 loaf pan.  
  10. Optional: Sprinkle the loaf with raw sugar, pumpkin pie spice and raw pumpkin pepitas.
  11. Bake muffins for 30 minutes 
  12. Bake loaf for 60 minutes or until knife comes out clean

Adapted from Tasty Kitchen recipe.

Monday, August 28, 2017

Easy crispy chicken with carmelized lemon, tomato, and olives

This is the tastiest, easiest dinner.  My two older kids won't eat it, but my little gobbles it all up!  I serve over rice.

1 tablespoon oil
2lbs (approx) mix of bone in and skin on chicken.  I've used breasts, thighs, legs, and a combo.  
1 teaspoon Sea Salt
3 lemon cut in half
1 cup pitted black olives
1 pint grape tomatoes
 handful of thyme (about 8-10 stems)

1. Preheat oven to 450°F.
2. Heat the oil in an oven-proof skillet over medium-high heat. 
3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. 
4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.
5. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.
6. Roast for 25 minutes, or until chicken is cooked through.

Adapted from:

Banana bread with olive oil

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 4 ripe bananas
  • 2 teaspoon vanilla
  • 1/2 cup olive oil
  • 1 teaspoon cinnamon

  1. Preheat the oven to 350 degrees F. 
  2. In a medium bowl, combine the flour, baking soda, baking powder and salt. 
  3. In a large bowl, cream together the eggs and sugar. Stir in the mashed bananas, vanilla, oil and cinnamon. 
  4. Stir in the flour mixture, until just combined.  Less is more.
  5. For muffins, bake for 17 minutes or until knife comes up clean.   For one loaf, bake for 60 minutes or until knife comes up clean

Adapted from Food Network

Sunday, May 8, 2016

Chaperone (Bea's first recipe)

1 large Carrot (shredded)
2 small potaotes (shredded)
1/2 apple (shredded)
Squeeze of lemon
Dash of cinnamon
1 tbsp brown sugar

Mix all ingredients in a baking dish
Bake at 400 for 30 minutes

Monday, March 7, 2016

Moroccan Chicken (crockpot)

  • 2 tbsp olive oil
  • 3 pounds skinless chicken thighs (bone in or out, I like both.  If bone in, add more chicken)
  • Salt and pepper the chicken
  • 2 sweet Vidalia onion diced (the flatter the onion, the sweeter I find it to be)
  • 6 cloves garlic, minced
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne
  • 2 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • 1 ½ cup unsalted chicken stock
  • 3/4 cup natural almond butter (unsweetened – I like freshly ground)
  • 12 ounces dried apricots (cut in half)
  • 1 pound baby carrots

  1. Season the chicken with salt and pepper
  2. Heat olive oil in large pan to medium high (I like to cook in my le creuset)
  3. Brown the chicken in the oil (about 5 minutes)
  4. Place into the crockpot
  5. Heat a little more oil in the pot on medium.  Add onion and garlic and cook until tender.
  6. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper.
  7. Add chicken stock and almond butter. Stir until you have a thick sauce.
  8. Pour ½ the sauce into crock pot over chicken in the slow cooker.
  9. Add the apricots and baby carrots to the slow cooker.
  10. Cover with the remaining sauce
  11. Refrigerate overnight.
  12. In the morning, pop the crock pot insert into the crockpot.  Cover and cook on low for 8 hours.
  13. Serve over rice
  14. This is even better the second and third day as left overs!

Adapted from Against All Grain Slow Cooker Moroccan Chicken

Sunday, March 6, 2016

Chocolate Chia Pudding


  • 3 tbsp white chia seeds
  • 1 tbsp raw cocoa
  • 1 1/2 tbsp maple syrup
  • 1 1/2 cups almond or cashew milk (unsweetened)
  1. Add dry ingredients to mason jar, and shake or stir
  2. Add wet ingredients to jar and shake or stir
  3. Let sit in fridge at least 12 hours (ideally 24 or more) shaking periodically to mix the ingredients 
  4. If not thick enough, add more chia
I usually find that this recipe is enough for two servings.