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Quinoa Spinach Soup!

I get that the colour of this soup is not all that attractive, but believe me the flavour will make up for it!

This soup is full of vitamins, minerals and fiber!  Yay!  Seriously, you have to try it.  🙂

In a pot…

  • 1tbsp of coconut oil
  • 3 pieces of celery, chopped (leaves and all)
  • 12 chopped brown mushrooms
  • 1 chopped onion
  • 1/2tsp of sea salt
  • 1/2tsp of cracked black pepper


Let all of the above sizzle and shake on medium heat for about fifteen minutes … stir occasionally.

Add in one cup of dry, but rinsed, quinoa and let that cook another five minutes … again, stir occasionally.

I didn’t measure the spinach, but it was three big handfuls of the beautiful green stuff.  Let that cook another five minutes, until the spinach has wilted.

Add two to four cups of water (depending on how ‘soupy’ you like it), cover and let it all bathe (still on medium heat) for another ten minutes.


With a smart stick/hand blender, puree until almost smooth and ENJOY!!!  🙂

Happy, healthy eating y’all!


Oh Healthy Snack, We Love You!

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OK, this is simply one of the best healthy treats I’ve ever tasted – it is a must try, must serve, must share!

I was going to save this for tomorrow’s post, but why put off to tomorrow what you can do today?  🙂

This idea sprouted from a conversation I had with a lady that works in the produce department of the health food store we shop at… thank goodness our paths crossed!

I cut a swiss chard leaf in half (didn’t want the stem anyway) and smeared one tablespoon of peanut butter (or the nut or seed butter of your choice) down the middle … then I sprinkled one tablespoon of sunflower seeds on top of the butter … then I squished quartered dates down the middle and topped it all off with a pinch of pink himalayan salt.

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Roll it all up (like a sushi roll) and put a little bit of the nut or seed butter on the edge to glue it shut.

Slice it into pieces… or maybe just eat the whole darn thing!  🙂

There are really no words to describe how fantastic this concoction is – you just have to try it.

Enjoy, friends!

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Salt & Vinegar Baked Yam Chips!

Oh so exciting!

I love vinegar and I definitely prefer a hint of salt over sugar so these, in my opinion, are perfect.  🙂

I wish now that I had used more than one yam … I now know for next time!

I sliced one yam very thinly and soaked the slices overnight in a bowl of white vinegar.

This morning, I placed the slices on a parchment lined cookie sheet and sprinkled a little bit of sea salt over them  …

I put the yams into a preheated 400 degree oven and then immediately turned the heat down to 350.

You’ll want to turn/flip the slices a few times – no one wants a chip with one crunchy side and one soggy side!  🙂

I had sliced these quite thin so they only needed about 20 – 25 minutes in total in the oven … if your slices are a bit thicker they may require a bit more time.

A great, healthy snack … enjoy!


Apple, Fennel & Beet Salad…

What you see, is what you get!  🙂

We tried the first serving of this with a little olive oil/lime dressing, but we found that it really didn’t need it … the olive oil almost overpowered the sweetness of the apple.  The second helping received a squirt of fresh lime juice and that was it – and it was fantastic!

And it’s SO simple.

In a food processor or using a grater (for 4) …

  • 1 crisp fuji apple (or the apple you love most)
  • 1 fennel bulb
  • 1 white or golden beet (we thought we bought the golden beet, but it turned out to be white and looked like a radish!)
  • 1 inch piece of a leek (white part) … and this is optional

Grate all of the above together … squirt fresh lime juice over the top and add a little fresh italian parsley … YUM!

It fresh, it’s sweet and it has a little hint of licorice from the fennel … YUM!

One could eat this for breakfast!  🙂

Happy, healthy eating y’all!


Quinoa Onion Tart

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Here’s our super simple meatless Wednesday idea.


What you’ll need for the ‘crust’…

  • 2c of quinoa
  • 1/2c of finely chopped broccoli
  • 1/4c of the pesto of your choice

Mix the above together and pressed it into the base of a nine inch tart pan.

Place this in the fridge while you are preparing the ‘filling’.

Dice up five, six or seven onions and put them in a pan … drizzled about two tablespoons of good olive oil over the top and turn the heat on to a medium temperature.

Here’s what they look like when you start out…

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Let them dance and sizzle for about half an hour and this is what you’ll get…

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They will shrink down by about half.

Once the onions have caramelized to your liking, gently spread them over top of the quinoa crust.

Refridgerate for at least an hour and then place the dish in a 350 degree oven on a cookie sheet for about thirty minutes.

Remove from the oven, add a generous amount of Daiya ‘cheese’ to the top and back into the oven for another five or ten minutes.

Slice, lift gingerly (the quinoa is not at all like a regular crust – it’s crumbly and needs a little bit of nuturing) and enjoy!

HAPPY, healthy eating y’all!

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