Tuscan Kale and Chickpea Soup

A friend sent me this recipe for this soup and it was easy to make and flavorful. My kids complained it was too spicy but I enjoyed it and hope you do too! I even had the leftovers for lunch. Definitely something I would make again! I’m sure you could tone down the spice as well but honestly my kids say everything is spicy!




Banana Chocolate Chip Breakfast Cookies

So I was looking for something that was quicker to make than muffins for breakfast but that I could still freeze. I found these and gave them a try. The girls really enjoyed them. The rest are in the freezer so we will see how they taste coming out of it!



Black Bean Soup with Crispy Tortilla Strips

So I made this soup and it looked so gross I didn’t even want to touch it but since eating out wasn’t an option we ate it. It was soooo good! Added some green onion, avocado, black bean tortilla chips, and a little sour cream and cheese and it was good!!

I skipped the step of blending half or I cheated. I just stuck the immersion blender it and blended it partly! I also didn’t make the crispy strips. Enjoy!

Black Beam Soup with Crispy Tortilla Strips


1 onion, chopped

4 Tbsp olive oil, divided

3 cloves garlic, minced

2 Tbsp Southwest seasoning

3 Roma tomatoes, chopped

3 (15-oz) cans black beans, drained and rinsed

1 (48-oz) carton vegetable broth

12 soft taco-size corn tortillas, cut into strips

½ tsp salt

½ tsp ground cumin


Preheat oven to 450°F. Sauté onion in 2 Tbsp hot oil in a Dutch oven over medium-high heat 6 to 8 minutes or until golden and tender. Add garlic and seasoning; cook 2 minutes.

Add tomatoes, beans, and broth; simmer 15 to 20 minutes.

Meanwhile, toss together tortilla strips, 2 Tbsp oil, salt, and cumin in a bowl. Arrange in a single layer on a baking sheet. Bake 8 minutes or until crisp, stirring once.

Process half of bean mixture, in batches if needed, in a food processor; return to pot, and cook until thoroughly heated. Top each serving with tortilla strips.

Farro with Sweet Potatoes, Brussels Sprouts, and Pomegranate Seeds

Loved this and I would definitely make it again! I like it warm and heated it up for leftovers. Enjoy!


3 sweet potatoes, peeled and cubed

5 Tbsp olive oil, divided

½ tsp ground cumin

1½ tsp kosher salt, divided

½ tsp pepper

1 lb Brussels sprouts, quartered

2 cups semi-pearled farro (or use barley)

1 cup pomegranate seeds (arils)

2 Tbsp fresh lemon juice


Preheat oven to 425°F. Toss potatoes with 2 Tbsp oil, cumin, ½ tsp salt, and pepper on a baking sheet. Toss Brussels sprouts with 1 Tbsp oil on a second baking sheet.

Bake potatoes and sprouts at the same time 20 to 25 minutes or until tender.

Meanwhile, place farro and 1 tsp salt in a saucepan; add water to cover by 1½ inches. Bring to a boil; reduce heat, and simmer 12 to 15 minutes or until tender and water is mostly absorbed.

Drain and place farro in a bowl. Add potatoes, Brussels sprouts, and pomegranate seeds. Drizzle with 2 Tbsp oil and lemon juice; toss gently.

Note: Pomegranate seeds add a pop of color and tartness to this one-dish meal.


Delicious Dinner


This was my dinner the other night! Maybe I should call it Falafel Platter? So there were several things and recipes involved and I’m sure it’s more than people want to take on but you could buy Naan bread instead of making it.

  1. Naan Bread I had talked preciously about how to make this when I did pizzas on the grill. You can buy Naan bread but the ones I found tend to be high in sodium.  You could also try a whole wheat pita.


2) Winter Kale Falafel  Mine look a lot green then the recipe but they were good. I like that they are baked and not fried like most falafel.


3) Tabouleh– We used the one on the side of the Bob Mill’s Tabouleh package.


4) Tzatziki Sauce– I followed this loosely! I’ve made it before so I just throw it together. I do not add olive oil to it!


Add some store bought Hummus and we like Kalamata olives but that is up to you. We could have added feta too but I didn’t think of it!

So I layered Naan bread, the Tzatziki, then falafel and tabouleh. Add some hummus on the side and some more sauce to dip. Also sprinkle with olives and could add feta. Great dish and everyone loved it!