There was a time in my life when I ate lentil soup for lunch every day for probably 6 months straight. A friend of mine inspired me and she and I both vowed to never eat lentil soup again around the same time as we both got completely sick of it. That was about a year ago so I figured it was time to try it out again. It’s a great lunch staple afterall!
4 tablespoons coconut oil
4 medium onions, roughly chopped
4 celery stalks, cut into 1/2-inch chunks
4 carrots, cut into 1/2-inch chunks
4 cups dried green lentils
2 bay leaves
2 tablespoons dried Italian seasoning
1 bunch kale, chopped
2 cups frozen peas
Fresh sage, chopped
Unrefined sea salt
Freshly ground black pepper
Heat oil in a large soup pot over medium-high heat. Saute the onions, celery, and carrots in the oil for 3 to 5 minutes, stirring often. Add the lentils, stirring to coat them evenly with the oil and vegetable mixture. Add enough filtered water to the pot to cover everything by an inch. Add the bay leaves and Italian seasoning. Cover the pot and bring to a boil, then reduce heat and gently simmer for 30 minutes.
Once the lentils are tender and the water is absorbed, add the kale and peas. Cook an additional 10 minutes. Stir in the chopped sage to taste. Season with salt and pepper to taste, and serve warm.
This makes a bunch and is hearty enough to keep you full until dinner time. I guess I’m back on the lentils! Happy cooking!
I don’t eat pork all that often but it tends to do really well in the slow cooker so I’ve been eating it more often. Since my schedule is unbelievably crazy with my new job, commute, and school I’ve been doing slow cooking a lot more. This recipe is unbelievably yummy. I wanted to lick the plate clean after eating!
1 tablespoon coconut oil
2 pounds pork loin
1 teaspoon sea salt
1 teaspoon coarse black pepper
2.5 apples cut into slices
1/4 cup unsweetened apple juice
1 tablespoon maple syrup
3/4 teaspoon ground ginger
Turn slow cooker on high while you get ingredients ready. In a large frying pan, place the coconut oil and allow it to heat. Place the pork loin in the frying pan and brown on all sides. Transfer the pork to your slow cooker. Sprinkle the meat with salt and pepper. Put the apple slices in the slow cooker around the meat. In a measuring cup, stir together the apple juice, maple syrup and ground ginger. Pour the mixture over the pork. Place the lid on the slow cooker and cook for 10 hours on low.
I couldn’t believe how juicy and tasty this was! I ate the entire two pounds of meat myself over a week’s time. This is probably my favorite slow cooker recipe to date! Happy cooking!
I have my go-to salad that I rework every once in a while with different fruit and vinegars but its basically the same. I decided to do something a little different for Memorial Day and found this recipe on tasteofhome.com. I reworked it so it complied with real food guidelines 🙂 It turned out really delicious.
1 cup halved strawberries, divided
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon raw honey
2 tablespoons finely chopped pistachios
4 cups fresh arugula
3/4 cup fresh blackberries
3/4 cup fresh blueberries
1/4 cup grated jicama
For the dressing, place 1/4 cup strawberries, vinegar, oil, honey and salt in a blender; cover and process until smooth.
Divide the arugula between 4 salad bowls, top each with blackberries, blueberries, jicama, remaining strawberries, and pistachios. Drizzle with dressing.
This might be my favorite salad ever made. I love fruit in salads and this one is so easy. Enjoy! Happy cooking!
Who doesn’t love grilled corn on the cob? I don’t have a grill but I still wanted to do corn on the cob for Memorial Day so I did it in my oven. It turned out deeeeelish! Here’s the recipe:
6 large ears of corn
6 tablespoons raw butter, softened
1/2 teaspoon dried basil
1/4 teaspoon rapadura
Dash sea salt
Dash garlic salt
1 cup fresh basil leaves
Carefully peel back corn husks to within 1 inch of bottoms: remove silk. In a small bowl, combine the butter, dried basil, rapadura, salt, and garlic salt; spread over the corn. Place basil leaves over the butter mixture. Re-wrap corn in husks. Place in a stock pot; cover with cold water. Soak for 20 minutes; drain.
Grill corn in an oven set to broil for 25-30 minutes or until tender (or on a grill over medium heat for the same amount of time) turning often.
Peel and serve! I got this recipe from tasteofhome.com and reworked it so it was a little healthier. Let me know if you like this one. I loved it! Happy cooking!
I was feeling a little mafioso so I decided to make this recipe adapted from a recipe in the Paleolithic Slowcooker cookbook. It turned out pretty yummy!
1 tablespoon coconut oil
1 1/2 pounds skinless chicken thighs, cut into strips
1 carrot, sliced
1 onion, sliced and popped into rings
1 zucchini, sliced
1 1/2 can of tomato sauce
1/4 can tomato paste
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon raw honey
1 spaghetti squash, baked and pulled into strings
Turn your slow cooker on high while you get your ingredients ready. Put the coconut oil in the bottom of the slow cooker. Place the chicken strips, carrots, and zucchini into the slow cooker. In a bowl, combine the tomato sauce, paste, garlic, pepper flakes, and honey and mix together. Pour over the chicken and vegetables. Turn the slow cooker down to low and cook for 8 to 9 hours.
I loved the spaghetti squash with this as an alternative to actual noodles. It tasted awesome too. This is a good one! Happy cooking!