Tag Archives: winter

Perfectly Baked Potatoes

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I remember a time when eating anything “white” was forbidden.  Oh the bondage of rules.

I actually really enjoy potatoes, maybe the fried ones a little too much.

But let me introduce another philosophy, one you may not agree with.  And that’s ok.

Instead of staying away from avocados because they are high in fat or from white potatoes because they are full of carbs, why not eat those foods (which are whole, real foods) in moderation and stay away from things like High Fructose Corn Syrup, Aspartame, Genetically Modified foods, etc?

It really does take the pressure off. 🙂

A perfectly baked potato can make a simple, filling meal.  We have them often and pair with a large, vegetable filled salad.  They also make a nice companion to soup!

For this recipe, you won’t need anything but some Russet baking potatoes, oil, and sea salt (and your oven).

Next time you need a quick dinner idea, try this one out.  We like to top with chili beans, dairy-free butter, sour cream or cream cheese made from cashews, and green onions.


Perfectly Baked Potatoes
  • 4 organic Russet baking potatoes
  • 2-3 teaspoons of olive oil
  • sea salt, to taste
  1. Preheat your oven to 350 degrees.
  2. With a fork, poke 12 holes (3 going down each side of the potato) in the potato.
  3. Put the olive oil in a bowl, and using your fingers, spread the oil all over the potatoes.
  4. Sprinkle sea salt generously on the potatoes.
  5. Place directly on the oven rack and bake for 60-70 minutes, flipping with tongs half way through.
  6. They will be ready when you can insert a sharp knife into the potato without any resistance.
  7. Split or cut in half and fill with your favorite toppings. Enjoy!



Basic Oatmeal

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Years ago, the thought of a big bowl of oatmeal grossed me out.  It made me think of Goldilocks and her bowl of porridge.  Maybe the bears scared me–and not the porridge, but nonetheless, I couldn’t bring myself to eat it.

When I finally did, I used the chalky packets and a microwave. Eh. Not the best way to start a love for something new.

The good news about this basic oatmeal recipe?

It’s not nasty.

It takes 5 minutes.

It will FILL YOU UP.

In the winter months, my body craves hot meals more than smoothies and salads, so this is the perfect breakfast for me.  Add different toppings each day, and I’ll never get bored!

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And yes, you got that right. Winter in SC means 60 degree weather & fall-like leaves still falling. Except for tomorrow. The high is 34 degrees.  The low? 21. Twenty one.  Make up your mind, right?!

This recipe is only mildly sweet.  For me, it’s absolutely perfect.  But feel free to adjust it to your liking! Since this is a base recipe, add whatever you like to make this breakfast yours!

Suggested toppings:

Fresh fruit (blueberries are my favorite)

Dried fruit

Spices: cinnamon, cardamom, nutmeg, ginger

Coconut flakes

Chia Seeds

Nuts & Seeds

Organic Jam/Jelly

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So grab a blanket, a cup of coffee, your oatmeal, and enjoy this beautiful winter 🙂

Basic Oatmeal
  • 1 cup rolled or quick gluten-free oats
  • 1¼ cups unsweetened almond milk
  • ¾ cup water
  • ½ cup unsweetened applesauce
  • 1.5 tablespoons maple syrup or honey
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • pinch salt
  1. Combine milk, water, and oats in a medium saucepan and bring to a boil over medium-high heat, stirring frequently.
  2. Reduce heat to medium-low/low and cook for about 4-5 minutes.
  3. Pour into a bowl and top with desired toppings.
  4. Enjoy!


Hearty Vegetable Soup

Hearty Vegetable Soup 2

There’s nothing better in fall than a bowl of hearty vegetable soup. It’s the kind of meal that makes you warm inside just when life outside is getting crisp! To my friends in northern states—yes, it’s the middle of November here in South Carolina, and it’s just now getting crisp—in fact, I wore a short sleeved shirt today. We eat our hot bowl of soup and pray tomorrow will bring a chill 😉

When choosing vegetables for this soup, use local ones if possible. If local vegetables are not available, choose organic vegetables so you can limit your exposure to pesticides and chemicals! Organic frozen vegetables are fine too—and in fact, they are sometimes even better, since they are frozen within hours of being picked and therefore don’t travel and lose nutritional value!

Pair this soup with a large salad and maybe some of your favorite cornbread (with organic cornmeal, of course!) and you have a perfect, savory meal!

Hearty Vegetable Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, minced (I love local garlic!)
  • 4 large carrots, peeled and chopped (I love our local rainbow carrots!)
  • 2 cups frozen green beans
  • 2 potatoes, peeled and chopped
  • 1 15 ounce can lima beans
  • 1 15 ounce can black eyed peas (or you can use dried beans if you soak them the night before!)
  • 2 15 ounce cans diced tomatoes, undrained (or dice fresh ones!)
  • 5 cups vegetable stock, store bought or homemade (add water if you need more liquid)
  • 1 teaspoon sea salt
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Freshly ground pepper, to taste
  1. In a saucepan, sauté the onion over medium heat until soft (about 5 minutes). When the onion sticks to the pan, add 1-2 T of water and stir. Repeat if necessary. Stir in minced garlic and sauté about 2 minutes more.
  2. Pour the onion mixture in a crockpot. Add all other ingredients. Turn on the Low setting and let cook for 6-8 hours.
  3. Really, it can’t get much easier than that!!! Enjoy!



Collard Green Soup

I can’t believe I’m typing a Collard Green Soup recipe—you know I’ve come a long way in my food journey when you see this one! Now, after years of transition, I crave greens, and collards are one of them. I use them in my smoothies, as “bread” for my sandwich wraps, sautéed as a side dish, and now in a soup. If you have leftovers from your garden, this is the perfect way to use them up before they spoil. This recipe is packed full of nutritional goodness and will get you a great serving of your dark leafy greens!

Collard Green Soup 2

Collard Green Soup
  • 1 large onion, peeled and chopped
  • 2 T olive oil
  • ¼ pound of shiitake mushrooms, chopped
  • 1 bunch of collard greens, de-stemmed and chopped
  • 1 15 oz can black eyed peas
  • 4 cups vegetable broth, store-bought or homemade
  • 2 cups filtered water
  • 1 bay leaf
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon red pepper flakes
  • ½ Tablespoon red wine vinegar
  1. In a saucepan, heat the olive oil over medium heat. Once heated, add the onion and sauté until soft, about 5 minutes.
  2. Add the mushrooms and sauté about 2 minutes more.
  3. Add the vegetable broth, water, collards, black eyed peas, and bay leaf. Bring to a boil.
  4. Cover and reduce heat to medium-low. Cook for about 15 minutes, stirring occasionally. Stir in salt, pepper, red pepper flakes, and vinegar.
  5. Cook, uncovered, about 5 minutes longer.
  6. Remove bay leaf before serving. Enjoy!
Please use organic ingredients when possible.


Creamy Roasted Red Pepper Soup

Four years ago, I would spit my food across the table (ok, that’s a little dramatic), if I saw or tasted a red pepper in my food. Now, I’m creating soups ON PURPOSE that are packed full of them! I say it all the time, so this time is no different. Your taste buds do change and you start craving vegetables, and even ones you never liked! Roasted red peppers are not just great in soup–try topping a salad with some or adding them to a sandwich! I love having a rainbow of colors in my meals so I know I’m getting a wide variety of vitamins and nutrients. Now, if I could just get myself to like celery!!! There’s always next year, right??

Roasted Red Pepper Soup 2

Before you make your soup, you need to roast your red peppers. I use Detoxinista’s recipe!
Roasted Red Peppers

Creamy Roasted Red Pepper Soup
Serves: 4-6
  • 2 shallots (if you can’t find these, use ½ red onion)
  • 4 cloves garlic, peeled and minced
  • 1 large russet potato, peeled and chopped (on the dirty dozen list—organic really important on this one!)
  • 2 roasted red peppers, peeled, roughly chopped (on the dirty dozen list—organic really important on this one!)
  • 5 sun-dried tomatoes
  • 4 cups vegetable broth, store-bought or homemade
  • 1 cup filtered water
  • 1 teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 1 teaspoon dried basil
  • 2 cups unsweetened almond milk
  1. Prepare the roasted red peppers ahead of time.
  2. Cook chopped shallots in saucepan on medium heat until they stick to the pan. Add one cup of the vegetable broth and garlic to the pan, and cook until soft, stirring continuously.
  3. Add the potato and cook for about 5 minutes, adding more vegetable broth if necessary.
  4. Add remaining broth, water, peppers, and tomatoes. Cover and cook on medium low about 15 minutes, stirring occasionally.
  5. Transfer to a high powered blender and blend until smooth.
  6. Pour back in saucepan, and add salt, pepper, basil, and almond milk.
  7. Cook until heated through and flavors blend.