Simple Black Bean Soup

This soup is perfect for a cold evening. Simple to make, filling and packed with protein.


1 large onion chopped

1 tablespoon coconut oil or olive oil
black bean soup

1 red bell pepper cored and chopped

2 carrots chopped

5 cloves of garlic minced

3 cups of vegetable stock or water (I do half and half)

4 15 oz cans black beans rinsed and drained

1 bay leaf

2 teaspoons each, cumin, and chili powder

1/2 teaspoon chipotle  powder

1 tablespoon oregano

1 15 oz can diced tomatoes.

Saute onion in oil for 2-3 minutes until it softens. Add peppers, carrots and garlic. Continue sauteing 3-5 minutes more.

Add beans and liquid, bay leaf and spices.

Simmer for 20-30 minutes.  At this point, optional for thicker soups blend with an immersion blender or remove 1-2 cups of mixture and blend in a blender to the thickness you enjoy. (I like my soups thicker)

Add canned tomatoes with liquid. Simmer 15-20 minutes longer.

Season to taste with salt and pepper.

This soup can be frozen for up to 3 months!


Kale Salad 2 ways

The kale in my small garden is enjoying this cooler weather so I have been experimenting with some new dressings for my kale salads. Although I like kale, I most often use it in soups or in smoothies. I have had delicious kale salads at restaurants but never felt mine came out as well!

Here are two that I enjoyed!


4-6 cups of chopped kale

#1 kale salad

#1 kale salad

#2 kale salad

#2 kale salad

1/4 cup white miso

1/4 cup Balsamic vinegar

2 Tablespoons olive oil

Massage above into chopped kale (I chop mine in the food processor as I like the pieces smaller)

Add almonds, grated carrots or beets, or dried cranberries, and walnuts. Garden tomatoes!


4-6 cups of chopped kale

1 small avocado (1/2 cup)

1/2 tablespoon raw honey

1/4 cup lemon juice

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/2 cup chopped pecans or walnuts

1/2 cup dried cranberries

1 large apple chopped

Massage first 5 ingredients in to kale (avocado smashes easily and mixes well) Add rest of ingredients and toss well.



I am still enjoying trying recipes with my new spiralizer. In this recipe I tried a new way to cook the noodles and I think I like the taste better!

squash noodles

1 neck of a butternut squash peeled and spiralized

1 teaspoon of olive oil

salt and pepper.

Toss above together to coat and place on a pan lined with parchment paper in a 400 degree oven for 8-12 minutes. Toss halfway through.

2 cups of brussel sprouts prepared and sliced in half or quartered

1 cup mushrooms of your choice, sliced. I used shiitake as I love the flavor.

1 tablespoon of olive oil

While squash is roasting, cook brussels and mushrooms in a small frying pan with olive oil until the brussels are cooked but still crunchy.

Place the squash noodles on a plate, top with brussels and mushrooms, drizzle with *tahini lemon dressing or dressing of your choice.

Simple, healthy, and filling!

*Simple Tahini dressing 2Tablespoons of tahini, juice of half a lemon, zest of half a lemon (optional) stir, add water carefully to desired pouring consistancy

Rhode Island Spinach Pies

Only in little Rhode Island are the “pies” pictured above named spinach pies. Anywhere else in the country they would have other names, like calzones. This recipe is similar to my favorite vegetarian spinach pie served at our amazing Vienna bakery in the town I grew up in. Their traditional pies have pepperoni however their vegetarian counterparts have black pepper as the alternative and it is delicious!!

The recipe was much easier to make than I anticipated and lends itself to many add ins, such as chopped olives or sundried tomatoes.


For the filling:


20 oz chopped frozen spinach, defrosted and all the liquid squeezed out

1-2 teaspoons finely ground black pepper (I used 2 as I like them spicy)

¼ teaspoon or less of sea or himalayan salt.

1 teaspoon olive oil, I used lemon infused olive oil and really loved the flavor. Plain olive oil will work well also.

Mix above together really well (it is a little tricky due to the squeezed spinach)

Other add ins I have tried and liked are garlic, sun dried tomatoes, and olives. Use your imagination for other options!spinach pies


For the dough: *

1 pkg or 1 tablespoon active dry yeast.

1 tablespoon honey

⅔ cups warm water

2 cups of flour. (I use half whole wheat and half organic unbleached white. Any combination would work.


In a food processor with the regular blade, pulse all ingredients until a ball forms. Continue running blender for 1-2 minutes more.

Place dough on a floured surface and knead for 5 minutes.

Let dough rest of 1-2 hours or longer.

When ready to make pies.

Heat oven to 400

Place dough on flour and knead again. Cut dough into 6 pieces.

Roll out dough to about 5-6 inch rounds.

Place ⅓ cup of filling in the middle and fold dough over to seal.

Place on parchment paper

Bake for 15-20 minutes until slightly browned on top.

Cool and eat!

* You can also buy premade pizza dough at the supermarket and skip this step!

Garbanzo Bean Salad with Avocado

GARBANZO BEAN SALADAs I transition into spring and add many more green salads to my day, I like to have bean salads to add for nutrition and variety. Here is my latest!

1 can garbanzo beans preferably no salt well rinsed

1/4 cup finely diced red onion

1 tsp garlic powder

1/2 cup of cilantro leaves chopped (do not like cilantro just sub in parsley!)

1 lime zest half and juice of whole lime.

1/2 bell pepper diced. (I used a yellow pepper in the photo)

1/2 avocado diced

1tsp olive oil

Add all ingredients in a bowl except avocado. Toss well to blend. Add black pepper and a little salt to taste. Add avocado and toss gently. Best if allowed to refrigerate for several hours to let the flavors blend!


This salad is super easy to make. Add more vegetables and herbs as suit you!
I make this salad as part of my weekly plan. It is delicious on hot nights paired with a green salad or alone for a light lunch! Lasts 4-5 days in the refrigerator.


quinoa salad1 cup dry quinoa, cooked according to package
directions and cooled.
4 small radishes sliced or cubed
1 carrot diced
1 celery diced
1/4 cup red onion diced
1 cucumber diced (remove seeds if necessary)
1/2 a lemon zested
2 tablespoons of fresh lemon juice
1/4 cup olive oil
salt and pepper to taste

Mix quinoa and vegetables in a bowl.
Place ingredients for dressing in a small container with a lid
(like a small mason jar), shake and drizzle on salad. Mix to combine
Taste and season!

Need more help with meal planning and healthier choices? Contact me for more information!!



-1 tablespoon of olive oil
-2 stalks of celery chopped
-2 carrots chopped
-1 onion chopped

Heat oil in a large saucepan and add above sauté for 5 minutes. Stir in
-3 garlic cloves chopped
Cook for one minute, then add
-5 cups of water
-2 cups of lentils
-1 (15 oz ) can of diced tomatoes
-2 bay leaves
-2 red or yukon gold potatoes diced
-2 teaspoons of Mrs. Dash
Bring to a boil and simmer covered, for 30 to 45 minutes
1-2 cups of chopped greens (spinach, kale etc)
Simmer 10 minutes more.

Serve! 6-8 servings


There are several reasons why I love this soup. It is sooo easy,economical, healthy, tasty, low fat and low salt!

-6 cups of water
-2 cups dried green split peas
-1 onion chopped
-2 carrots chopped
-2 celery stalks chopped
-2-4 garlic cloves chopped
-2 medium red potatoes cut to bite size pieces
– 2 teaspoons Mrs Dash or other spices
-salt and pepper to taste

In a large saucepan add all the ingredients and bring to a boil
Reduce heat to simmer, cover, and simmer for 1 hour or until peas are tender, stirring occasionally
Add salt and pepper to taste. Stir
Serve! “7 Servings”

Asparagus Frittata

Local Asparagus are still available at the farm stands! Try this delicious way to appreciate this healthy vegetable!

asparagus frittata

3 Red Potatoes scrubbed, quartered, and roasted

1 Bunch of asparagus, tough ends trimmed

3 Tablespoons of olive oil

4 Green onions trimmed, chopped

4 Tablespoons of your favorite pesto (try my spring pesto recipe for this it was yummy)

10 Large eggs (get to your local farmers market or farmer for these)

3 Tablespoons of water

1/2 Teaspoon of sea salt

1/4 Teaspoon fresh ground pepper

*either 1 cup diced fresh mozzarella or other cheese  OR  healthier option 1/4 cup nutritional yeast (this is what I used and it was delicious we did not even miss the cheese)

Heat oven to 350 degrees

Cut asparagus into 1 inch lengths. Heat olive oil in a 12 inch cast iron skillet over medium heat. Add asparagus and cook until fork tender (2-3 minutes). Add green onions and cook several seconds. Remove from heat. Add potatoes, if using cheese sprinkle over vegetables now.

Whisk together eggs, water, salt, pepper, and pesto. Mix throughly.

Return skillet to low burner and pour egg mix over vegetables. Cook until bottom is nearly set about 3 minutes. Transfer to oven and cook until knife inserted in center comes out clean about 20 minutes.


(adapted from a recipe in the Providence Journal)