It’s a wonderful time to do some home-cooking and enjoy some soup before the weather gets too warm. But let’s be real, anytime of year can be soup time!
Today I’m bringing you guys a recipe. I know, super random! If you’re new around here, you might be surprised to hear that I actually started this blog because I wanted to have a space to blog about healthy lifestyle things like: food, fitness, and practices that I loved. I am still into all of those things but healthy means something totally different to me now.
Something isn’t healthy just because a package says so or because some “expert” created a set of guidelines that they consider to be healthy. We’ve all got some idea of what “healthy” means to us based on media and hearsay but I think the best judge of healthy has to be you.
I’ll get off the soapbox and save that spiel for another time. I wanted to keep today’s post super simple and just share a yummy soup recipe for y’all.
Would you believe that there was a time when I wouldn’t eat potatoes? For reals. I talk about that over on this recipe post for my favorite country potatoes. I am really in tune with the way different foods make me feel and sometimes potatoes don’t make my blood sugar feel all that great. Yet, they’re really tasty so I’d never give them up totally!
I’m sure I don’t need to sell you on the deliciousness of potatoes.
The following recipe is a spin off of the classic Zuppa Toscana Soup from Olive Garden mixed with some Irish cabbage and potato vibes. I know it might not make sense in writing but it makes sense in your mouth! Sausage and potatoes are a hell of a pairing. Then, I’m all about the extra veggies so kale and cabbage come to the rescue for an awesome, satisfying soup.
You’ll want to whip up a pot of this asap!
Fellow soup lovers, what’s your favorite soup? Share with me in the comments down below.
Sausage, Potato, & Kale Soup
Serves 2
Ingredients:
1/2 yellow onion, diced ~3/4 cup (or sub red onion for more flavor!)
2 medium-sized yellow gold potatoes
1/2 heaping tsp sea salt
1/4 tsp garlic powder & black pepper
3 cups water
2 cups vegetable broth (low-sodium)
1 tbsp minced garlic + a pinch of salt
2 sausages* (I used Beyond Meat plant-based brats)
2 cups chopped cabbage
2 cups torn lacinto kale pieces
Sprinkle with extra pepper, for serving
Instructions:
Start by prepping your ingredients. The soup comes together quickly if you have everything set out on the counter next to you! I used a pressure cooker on the stove top but any soup pot with a lid will work! I also want to clarify the minced garlic and salt listed in the ingredients. Basically, just sprinkle a tiny bit of salt on top of the garlic to help bring out its essence when you’re chopping it with a knife. We all love flavor so this is a major flavor booster! #ChefTips
Moving on, start by putting a large pot over medium heat. Throw in a splash of water (not all 3 cups yet!) and cook the onion until soft. Add potatoes, salt, remaining water, and broth. Cook with the lid on for about 20 minutes or until the potatoes are soft and beginning to fall apart. Turn off the heat and add garlic.
In the meantime, while waiting for the potatoes to cook, prepare the sausage in a separate pan or skillet. When it starts to look crispy, add in chopped kale and cabbage. Cook for a minute, just so the greens can absorb the residual sausage flavor and soften slightly.
Transfer all contents to the pot with the potatoes and stir to combine.
Serve!
Note:
*I used Beyond Meat plant-based Hot Italian sausages. If you don’t want to go the plant-based sausage route, just sub in 2 sausage links (about 152 grams) that you like.
A few months back, I drifted off my usual plant-filled bandwagon. I traded salads for nachos and big grain bowls—which isn’t a bad thing—but I started to notice I wasn’t feeling as vibrant. There is no doubt in my mind that plants are magical and, thus, consuming them radiates their magical properties into us 🙂
So, when I realized I was lacking in the plants department, I decided I wanted to introduce some new ones. I had been enjoying eating “noodle” dishes with zucchini, beets, carrots, and cabbage (not necessarily all at once) but I wondered how else vegetables could make up the base of my dish. Then, with a little inspiration from inspiralized, I dabbled in veggie “rice”.
We all know cauliflower rice is a thing but what about other vegetables? Let’s not get into a vegetable rut when there are so many great options to choose from. Admittedly, many times vegetables have their own distinct flavor. Part of our sensationalization of cauliflower rice comes from how neutral in color and flavor it is. Therefore, I sought out a vegetable similarly neutral.
All it took was a stroll down the supermarket aisle and a little sale sign next to some giant round root vegetables for me to pick up a jicama. Yes, jicama! In Mexican culture, jicama is often paired with chili spices and fruit, like cucumber and oranges, to make a fresh, spicy snack. It kind of tastes like a slightly sweet water chestnut. That might be a weird description but, for me, jicama now makes the most crisp and addictive rice!
Jicama can be eaten raw or cooked. Either way, it maintains a watery-crisp crunch without being soggy. Oh, and there isn’t really a risk of over-cooking it so, if you’re new to using jicama, have no fear—it will come out tasty regardless!
I offer some suggestions for how to use the rice down below but I’m curious to know how you would use it. Comment below or tag me on Instagram if you give it a try!
Jicama “Rice”
Recipe Type: Side Dish
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1-2 servings
A fresh and flavorful veggie to mimic rice in any meal! It tastes great as a main in salads and sushi or serve it as a cooked side dish to complement a warm sauté or buddha bowl.
Ingredients
1 ½ cups chopped jicama
1 tablespoon extra virgin olive oil (optional)
1 large clove of garlic, pressed or minced (optional)
½ inch knob of fresh ginger, grated (optional)
¼ tsp salt + more to taste (optional)
Instructions
Prepare the jicama: I prefer to chop it into matchsticks and then finely dice it by hand. This way, I can control the rice chunks (see photo above in the post). Alternatively, you can chop jicama and throw it into a food processor and “rice” it that way.
The jicama is ready to eat raw if you want to eat it with some other fresh ingredients OR you can cook it with the optional ingredients listed above.
Cook the jicama: In a cast iron skillet over medium heat, add the olive oil. Then, add the garlic and ginger and salt to the pan. It’s important to salt these because they are your flavor-boosters! Give them about 30 seconds to cook before adding the jicama and stirring.
Let the jicama cook (no stirring) for 3 minutes before stirring it. Then, leave it to cook for another 2-3 minutes. The jicama should be warm and slightly caramelized. Add additional salt to taste.
Serve the rice as a side dish for two or as the base of an entrée for one.
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A refrigerator clean out meal utilizing one recipe for jicama rice. I served it with chopped and sautéed beet stems, black beans, kale, cilantro, and pesto.
I’ve tried jicama rice with sautéed vegetables like collard greens, radishes, cabbage and whatever beans I have on hand. It can also be enjoyed as a fresh salad with romaine, cucumber, tomatoes, and chickpeas. It also tastes great “fried rice” style.
The possibilities are endless so be sure to tag me on Instagram so I can see what you come up with! #melmakesithappen
When I first started my blog, I knew I had a passion for cooking and was hoping to go down the route of a recipe developer. While I have certainly made the recipes I’ve posted on here, multiple times usually, I know they are relatively simple.
My love for cooking made me also consider the idea of starting a food business. I was legitimately investigating how I could go about getting a permit to make food and sell it out of my kitchen!
Ever since I realized how important of a role food has in my personal health through my own struggles, I have a growing desire to share that with others. I’m not totally giving up on the idea of a food business or becoming a professional recipe developer (more romantic in theory than it really is), but right now I think my path is taking me in another direction.
My way to bring the message of nutrition for health is not necessarily by cooking for people, but by providing meaningful information. Not everyone is willing to do the nitty-gritty research about why you should cycle-sync, if you’re a woman, or what to put in their smoothies besides fruit but I will be your girl! 😉 I find that while many people won’t seek it out, they welcome the information. Knowledge is power and they may then utilize it, if they so choose.
As I face obstacles in my wellness journey, I will continue to be open and share those with you all. I’ve already talked about everything from issues with veganism and anxieties surrounding food to not feeling good enough and discovering presence. Some of these things are uncomfortable to talk about but I feel good sharing them. The way I see it, if my posts can reach even one person who resonates with what I’ve been through then that’s already enough. Thanks for checking out the recipe!
For today, I’m tapping into the recipe side of me (hey, I didn’t say recipes won’t be a thing at all) again. Just like my turmeric chickpea and potato salad, this is also more of a lose add-as-much-as-you-like style recipe. I’ve been eating this one for months and have posted it on my Instagram stories so much that you probably think I don’t eat anything else. The sweet potato and quinoa make the salad hearty. Yet, the water-rich cucumber and romaine/greens make the salad super hydrating. Oh, and the curried tahini dressing on top! Mmmmm! 🙂 I’m in love but don’t take my word for it—try it and let me know what you think!
Xoxo,
Melanie
Sweet Potato and Cucumber Salad with a Curried Tahini Dressing
Recipe Type: Entree
Author: Melanie
Prep time:
Total time:
Serves: 1 salad
When you batch cook staple items like sweet potato and quinoa, it makes for easy salad throw-togethers at lunch or dinnertime. Add a fabulous dressing and you’ll wonder where this simple salad has been all of your life.
Ingredients
2-3 cups mixed salad greens or chopped romaine lettuce
Chopped cilantro and/or parsley
1 small sweet potato chopped and roasted
1/3 – ½ cucumber, chopped
¼ cup raw or roasted beet, chopped (optional)
½ cup cooked white quinoa
2 tbsp tahini
1 tbsp lemon juice
½ tsp curry powder
¼ tsp salt
2 tbsp water
Instructions
This recipe assumes you have all of your ingredients cooked already: the sweet potato, quinoa, and beets, if using. In a bowl, add your quinoa (mine is hidden under the lettuce), greens of choice, cilantro, cucumber, and beets.
In a separate bowl, whisk together the tahini, lemon, curry powder, salt, and 2 tbsp of water to form a dressing. The amount of water depends on the thickness of your tahini. Also, cold water seems to make for a thicker, fluffier dressing so that may also require 4 tbsp. However you like it, this recipe usually leaves me with an extra serving for another salad but you do you.
Add the dressing to your salad bowl and top with half of a chopped avocado. Crack some fresh black pepper over your salad and maybe another squeeze of lemon if you’re zesty like me! Enjoy!
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Be sure to leave a comment or tag me on Instagram if you try it out!
Recently, my family and I took a day trip to a neighboring city and we spent time walking downtown. As we walked down the sidewalk, we curiously looked at the shops and restaurants, eventually coming to a corner brewery advertising Happy Hour and their new hoppy specialty.
Consequently, my dad was all too eager to go inside and was trying to get the rest of us on board. My mom shook her head and rattled on about why she dislikes beer. So, my dad turned to me to see if I wanted to go in. Let it be known that I’m always excited to try new food but I’ve discovered food allergies of mine in the past months and that makes eating out real hard.
Then, my eternal look of hesitancy on my face must have probed him to say, “You can still drink beer, can’t you?” Before I could answer he was like, “You can drink beer—it’s made from plants!”
I like my father’s style; if only it was so easy. Anyone with dietary restrictions knows they need to ask all the questions. Sometimes twice—you can’t be too careful.
As a plant-based eater (two years now!), I’ve become somewhat skilled at navigating a lackluster menu. Though, adding a dietary restriction on top of that makes life challenging to say the least. I’m not sure if I’ve formally announced it here on the blog but I am sensitive to gluten.
Many of you folks reading have probably heard of the gluten-free movement, if you aren’t already following it yourselves. I haven’t been formally tested by a doctor but I conducted my own elimination diet during the summer and noticed a huge difference in my body, mental clarity, and overall energy. My go-to avocado toast or spaghetti at restaurants is now out of the question because they contain wheat.
I can’t tell you how many times I’ve gotten eye-rolls and, “Ugh, but what’s Melanie going to eat?” remarks from others. So much so that I’ve contemplated adding in certain foods just to appease others and make dining with me easier.
If you’ve been or are currently in a similar boat then let me just be the one to tell you: YOU DON’T NEED TO CHANGE FOR ANYONE BUT YOU.
If I started eating these foods that I already know don’t feel good in my body, I’d be the only one suffering, not others. It is not worth it. I’m living this life for me so I want to feel my best! Dining out is still a deal but, if anything, I appreciate home cooking a lot more now. Simply said, eating at home allows me to completely avoid wheat allergens and continue my plant-based way of eating. WIN-WIN.
So that this post isn’t a total pointless ramble-fest, I’m going to share a loose recipe for my favorite Tumeric-Spiced Chickpea and Golden Potato Salad. Gosh, I crave it just thinking about it.
After making it several times for myself, I finally tried it out on my family and they loved it. I’m certain it was the potatoes that won them over 😉 It could’ve also been Primal Kitchen’s bomb-ass Lemon Tumeric Vinaigrette. (not sponsored!) Though, I’ve got an alternative if you don’t have the dressing. Overall, I hope you guys don’t mind the rough recipe but if you try it out, be sure to tell me what you think!
Xoxo
Melanie
Tumeric Chickpea and Golden Potato Salad
Recipe Type: Entree
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 4 salads
Ingredients
1 1/2 lb golden potatoes, rinsed and chopped into large cubes
Avocado oil
Garlic powder and salt
2 cups of cooked chickpeas
Turmeric, onion powder, garlic powder, smoked paprika, and salt (about ¼ tsp each)
Spinach or mixed salad greens
Cilantro or parsley, if preferred
Extra Virgin Olive Oil and lemon or Primal Kitchen’s Lemon Tumeric Dressing
Optional: red onion, red bell pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit. Add the chopped potatoes to a lined baking sheet and coat them in a tablespoon or two of avocado oil and a generous sprinkle of garlic powder and salt. Bake for 30 minutes or until the potatoes are as tender and crispy as you like.
Meanwhile, put a cast-iron skillet on the stovetop to heat up. In a medium bowl, add the chickpeas (no liquid) and spices. Stir them around to thoroughly coat. Add a bit of avocado oil to the pan and then add the chickpeas. Cook until the chickpeas brighten and begin to crisp.
Set out four bowls with two big handfuls of greens. Coat them in a drizzle of olive oil and lemon or the Primal Kitchen Lemon Tumeric dressing. Scoop the roasted potatoes and chickpeas on top. Plus, some chopped herbs and red onions or red bell pepper, if you’ve got them on hand.
Detoxes get a bad rap but our bodies naturally go through this process daily. When you add in superfoods, like in the form of a Spirulina Detox Elixir, you’re helping aid that process!
Did you notice the week-long hiatus I took from the blog? Well, I did get a post up on Friday but I wasn’t posting my usual amount because I was conducting a 5 Day Gratitude Project over on Instagram. It was a wonderful experience and those who have reached out seemed to enjoy it—which makes me very happy to hear! On the other side of things, I was pretty overindulgent with sweets last week. I think I baked three new things during the week and none of those treats are leftover….
There is definitely room for treats and I’m not about restricting but I am of the mindset that the treats shouldn’t outweigh the nutrient-dense foods. I think we can all probably agree with that 😉 That’s why I try to sneak a handful of greens into a stir-fry or add some color to my smoothies. Spirulina in particular helps with liver detoxification, nutrient absorption, along with a plethora of other health benefits. It makes the ideal addition to give your body a boost! BTW I like this brand!
My latest favorite concoction is a Spirulina Detox Elixir. And by latest favorite, I mean… it has been a solid favorite for a year now and somehow I’m barely sharing it with you! I hesitate to share “easy” recipes, like my Protein Hot Chocolate, because I feel like anyone can make these sans a recipe.
As a matter of fact, I had to actually measure out the ingredients so that I could create an actual recipe for you guys. Oftentimes, I just scoop spirulina, pour some water, add a splash of ACV and lemon and drink! You can’t go wrong with it. If it tastes too strong, just add more water. If it doesn’t taste bright enough, add more lemon or ACV.
On any given day, I love making this Spirulina Detox Elixir but I predict I’ll be enjoying it a lot more for the next few weeks! It’s refreshing, tastes great hot, cold, or room temperature, and it is easy to whip up. Spirulina does taste a little oceany but I feel the slight saltiness helps me start my day with balanced electrolytes. It has even been the subject of research to potentially improve athletic performance given its nutrient profile. I actually crave this in the mornings now!
Be sure to tag me on Instagram or leave me a comment if you give this Spirulina Detox Elixir a try!
Spirulina Detox Elixir
Recipe Type: Drinks
Author: Melanie
Prep time:
Total time:
Serves: 1 drink
Ingredients
1 ½ cups warm or room temperature water
1 teaspoon spirulina powder (use ½ tsp to ease into the taste)
1 tbsp lemon juice
1 tbsp apple cider vinegar (optional)
Instructions
Method 1 If using warm water: in a large mug, add the spirulina powder and pour the water over it. Whisk vigorously until no clumps appear.
Add the lemon juice and apple cider vinegar, if using.
Method 2 If using room temperature or cold water: I recommend adding theingredients to a blender bottle or a bottle with a sealed cap. This way, you can shake it up to mix the elixir.*
The drink is ready to go! You can drink it all at once or sip on it throughout your morning. It can also be stored in the refrigerator for later consumption.
Notes
Spirulina dissolves better in warm water but, if using cold, you’ll just need to stir it up every few minutes so the powder won’t all sink to the bottom or clump up!
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If, like me, you’ve got a container of spirulina because you wanted to make trendy smoothie bowls but don’t know what else to use it for, give this drink a try.
Sometimes, it feels almost silly to write a recipe for something that is so simple to make. Though, as simple as something may sound to me, maybe it’s not a given for others. I’ve been making a sugar-free protein hot chocolate for so long now that I think it’s necessary I share it.
As far as I’ve seen, there are two camps: those who like cooking with protein powder and those who don’t care for it. For this recipe, you’ll need to be in the first camp because protein powder is essential to the sugar-free protein hot chocolate. BTW I like this brand of protein powder.
I’ll explain why I’m using protein powder:
Protein powder naturally has thickening properties so this helps give the beverage some body without making it heavy on milk.
It is also necessary for the sweetness factor. We’re not adding any sugar to this hot chocolate so we’re relying on the sweetener from the protein powder.
I’m a fan of drinking this when I want to get my protein in after a workout but don’t feel like swallowing a cold smoothie. #wintervibes
I’ve also been known to make this beverage in the afternoon for a natural pick-me-up. The cacao powder provides a mental energy boost and the protein helps tie me over ’til dinner.
Lastly, I love using this raw cacao with golden milk spices added. It makes for a hot chocolate with a lot of depth! If you don’t have this kind, regular cacao powder will do.
Sugar-Free Protein Hot Chocolate
Recipe Type: Drinks
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1
Finally! A Hot Chocolate that isn’t a sugar bomb and actually keeps you satiated without weighing you down.
Ingredients
¾ cup milk
½ cup water
1 1/2 tbsp cacao powder (not cocoa powder!)
1 scoop (about 1/3 cup) chocolate protein powder
A tiny pinch of sea salt (optional)
Sprinkle of cinnamon and tumeric (optional)
Instructions
Add the milk and water to a pan and heat until it begins to simmer. Be careful not to let it boil!
In a mug, add your protein powder, cacao powder (I use 1 ½ tbsp but scale down if your protein powder has a very strong chocolate taste.), and sea salt (if using).
Pour the liquid into your mug and whisk until no clumps are left. At this point, you can sprinkle in a bit of cinnamon and turmeric on top. If using regular cacao powder, cinnamon and chili powder would taste good, instead!
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Even if you don’t follow this recipe exactly, I hope you give it a try. If a protein hot chocolate appeals to you then be sure to comment below or tag me on Instagram with your sugar-free protein hot chocolate recipes!
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