White Sweet Potato and Kale Soup

As of a few months ago, I never knew white sweet potatoes even existed! My bff is doing the whole Paleo diet thing, and was coming for dinner so I decided to get her a sweet potato since we were having something on the side that wasn’t paleo friendly. I dont usually eat (orange) sweet potatoes, “Im just not that into you”, so when I was at the store I accidentally grabbed a white one. When dinner was done, we both realized this potato was WHITE! Well, more yellow, but you know what I mean.. it wasn’t orange. She absolutely loved it! I tried a bite and fell head over heels.

Since I’ve been trying to eat healthier, this was the perfect way to change out eating bad white potatoes. And now that Hubs has been on this vegetarian thing for almost two months now. I originally thought he was only going to do it for a month, but it sees to have stuck. Since he has been home more often lately (yay!) I have been incorporating more vegetarian dishes lately.


Today I was working on some homework at a friends house and she made a vegan lentil soup with the vegetable basket that gets delivered every thursday (genius) and I was totally jealous. So I rushed home and decided to make my own! I ended up just making this recipe up, and it tastes great. Hope hubs loves it 🙂



2 White Sweet Potatoes (as fat/round as you can get them) – Cubed
1 bag of Organic Corn (Trader Joe’s has the best)
2 Yellow Squash – Halved and sliced about a 1/2in thick
1 Large White or Yellow Onion (next time I might use two) – Diced
10 Garlic Cloves – Chopped, Roughly
1 Bag Kale
3 Large Carrots –  Diced
2 Cartons Vegetable Broth
Sea Salt
Fresh Ground Pepper
Chili Flakes
Onion Powder
Garlic Powder


In a large stock pot add 2 tablespoons of EVOO and let it heat until glassy. Add carrots, onion, and garlic. Cover with as much seasoning as you’d like. Honestly, I never measure seasoning… I like my food flavorful and just add until things are covered. Stir it all around and let it simmer for about 10min with the lid on.

Add potatoes and corn, stir together. Add both cartons of broth, kale, and more seasoning. Be as light or heavy with the Chili as you’d prefer. I was accidentally a little heavy handed with mine, but its not bad! Hubs likes heat, so he’ll appreciate it.

Turn the heat to medium and let it simmer until potatoes are tender to your liking!

Enjoy 🙂


Braised Chicken with a Veggie Spiral

Chicken can get old and boring, fast. Sure there are so many recipes for it, but its still chicken… lol Ive roasted, fried, stuffed, diced, shredded, and spun various cuts on a rotisserie, but Ive never braised anything. I had no idea how simple it was, and how juicy and flavorful the meat would end up being. And the spiral is a great twist on simple, healthy veggies! Enjoy!

Braised Chicken

3 chicken quarters, leg & thigh – bone in, skin on
1/2 cup dry white wine
1/2 cup chicken stock
1 large carrot – roughly chopped
3 cloves garlic – roughly chopped
6 Cippolini onions – quartered
1 pack sliced crimini mushrooms
1 tablespoon EVOO
2 tablespoons of your fav seasoning mix
salt and pepper to taste
2 bay leaves
1 can chopped tomatoes


In a deep cast iron skillet, or dutch oven, heat oil until glassy. Rinse your chicken, pat dry, season generously with salt and pepper. Brown on all sides, about 10min total, and set chicken aside.

Add mushrooms, onion, and garlic to the pan. Sautee until tender, about 3min. Add tomatoes and carrots and bring to a simmer. Add wine, broth, and seasoning, mixing everything together so it is all incorporated and bring to a boil. After about 3min, add the chicken back to the pot, skin side down. Make sure to shimmy the chicken all the way under the veggies, so that its covered in broth. Put a lid on and let it simmer, untouched, for 1 hour.

braised chicken

Veggie Spiral

2 green zucchini
2 yellow zucchini
2 russet potatoes
1 large onion
1/2 cup cheese (I used a blend of Parmesan, Romano, and Asiago)
1 tablespoon garlic herb seasoning mix, or whatever you prefer

I dont have a fancy baking dish, so I used a round pie pan. *shrugs*
(you can prep all of this while you’re browning the chicken, and while “sauce” is coming together)

In a skillet, sauté onions so they are translucent. Meanwhile, slice zucchini and potatoes into thin disks. After the onions are cooked, spray baking pan with non-stick spray and fill the bottom of the pan.


veggie spiral1


Arrange the zucchini and potatoes on top of each other, at an angle going in a circle, around until you’ve filled the whole pan. Cover with cheese and seasoning mixture.
Bake at 400°F for 1 hour

veggie spiral

Vegetarian Caramelized Onion Mushroom and Spinach Flatbread

I try not to make the same things over and over again, but there are some things that my family loves. I can’t keep writing the same recipes so I try to mix it up lol But tonight I made another flatbread pizza, my daughter loves them. Tonight I was tired and didn’t feel like making homemade dough, so I bought a whole wheat pre-made pizza crust at Sprouts (grocery store). I promise there will be more adventurous recipes this week 😉




Pizza Toppings
2 Small Yellow Onions, sliced thin
1 package pre-chopped crimini mushrooms
1 pack frozen spinach, water squeezed out and dried
2 tablespoons EVOO
1/2 cup grated parmesan cheese

Pizza Sauce
1/2 cup milk
4oz Cream Cheese
1 tablespoon butter
2 cloves garlic, minced
salt & pepper to taste
1 pinch dried thyme


You’ll want to start about an hour and a half before you really want to eat dinner. To truly caramelize onions, you need about 45min and some patience. Caramelizing onions is just about the most boring thing ever, seriously. Especially if you have no patience, like me! lol

After slicing your onions, heat 2 tablespoons of oil in a pan, add the onions and coat evenly. Cook on medium-low for about 45min, stirring about every 3min.

When the onions have become nice and soft, and a golden brown color, they’re done. Take them out and put them in a bowl. Add the mushrooms to the pan, there should be a little oil left over from the onions, but if there isn’t add a little. Salt and pepper to taste, cooking mushrooms on medium heat until they’re brown – about 10min. Add onions back to the pan and mix well.


To make the sauce, add butter to a small pot and melt, add the garlic and cook for about 5min. Add milk and cream cheese and let it all melt. Use a whisk to help break up the cream cheese and mix everything together. Add salt, pepper, and crushed thyme. After about 5min it should be to the consistency you want it, remember it’ll thicken when it stands.

Using a big spoon, or ladle, spread around your pizza dough and top with spinach.



After you’ve crumbled the spinach on top, you can spoon the mushrooms and onions on top of your pre-made pizza crust, then sprinkle with cheese. I put this directly on the center rack of a 425° oven for about 12min. Let it cool for about 5min, and sliced it up!



Vegetarian Stuffed Portobello Mushrooms and Truffel Oil Roasted Vegetables

I have never in my life made a vegetarian meal. I am a meat and potatoes kinda chick, raised in the midwest, and never really knew what a vegetarian was until about 6th grade when I moved to Portland, OR… Don’t get me wrong, I love veggies! They’re great, and wonderful for you, but I always have some kind of meat with my meals. So this recipe is stepping out of the box for me 🙂

I looked around at some recipes and realized it wouldn’t be hard just to make my own up. Throw whatever I wanted into the caps of a few huge Portobello mushrooms, and roast them!

There are so many names for these yummy mushrooms; “portobello”, “portabella”, and “portabello” are all used. Use whatever one you want, or whichever you know how to spell.


Mushroom Stuffing 

4 large Portobello Mushrooms
4 cloves of garlic
2 bags of Baby Spinach
8 Cherry Tomatoes (use as many as you want really)
1/2 cup Panko Crumbs
1/2 cup Parmesan Cheese
2 tablespoons EVOO
Salt & Pepper to taste
4 mushroom stems (taken from your mushroom caps)
1 tablespoon italian seasoning


Vegetables & Potatoes

4-5 Idaho Potatoes (or 8-10 small reds)
1 small bag of baby carrots
1 packet dry Lipton Onion Soup
2 tablespoons truffle oil (or regular oil if you don’t have truffle)


Spray cooking pan with cooking spray and set aside. Cut up potatoes into about bite size pieces. If you’re using red potatoes cut them in half or fourths, depending on the size. Toss potatoes and whole baby carrots in oil, and then in the lipton soup mix. I know a lot of you aren’t really sure how to season things to make them taste just right, in terms of saltiness etc, so this stuff is a savior. I use this soup mix for a lot of things.

Put the pan in a 425° oven for about 40-50min.



First things first, you’ll want to clean your mushrooms. Take a paper towel, or very lightly damp dish cloth and wipe the outside of the caps off, getting any leftover dirt off of them. Gently, hold the mushroom upside down in your hand, wiggle the stems off, and set them aside. Then, taking a large spoon, clean out the inside of the mushrooms. I found it best to start in the middle, where the stem used to be, and gently scoop the gills out. Set them on a sheet pan lined with foil.



In a small sauté pan, heat 2 tablespoons of oil until it shines and moves easily around the pan. Chop up the garlic as small as you can, then cut up the stems you took out earlier and all it all to the pan with oil. Brown the garlic and mushrooms for about 3min, and then turn down the heat to low. Empty spinach into the pan and let it wilt, stirring all of the ingredients together. I add one bag at a time, so I don’t have my pan overflowing with spinach. It only takes a couple of minutes for it all to wilt down.



After you get it all wilted down and mixed together, spoon it into the mushrooms. They shouldn’t be overflowing, but just fill to about the rim of the inside, leaving room for the topping. Cut cherry tomatoes in half and add four halves to each.


In a small bowl mix together panko and parmesan with the italian seasoning and then add it to the top of each mushroom. Bake in the same oven with potatoes for 20min, or until cheese is melted and panko is browned.





I must say, for someone that isn’t a vegetarian, this dish is delicious. So filling and “meaty” because of the mushrooms. And the flavor is awesome, in both dishes. Definitely something I will make again. The kid loved it, and the hubs came home early so he got some too! It was a hit all the way around. 🙂 You could definitely make this a vegan recipe by using vegan cheese, or no cheese at all.