Split Pea Soup - to try

 

• 1 Tbsp avocado oil
• ▢1 medium onion, diced
• ▢2 garlic cloves, minced
• ▢1 large carrot, diced
• ▢2 ribs celery, sliced
• ▢2 cups split peas
• ▢6 cups vegetable broth
• ▢Sea salt to taste

• Heat oil in a large pot over medium heat.
• Add onion, garlic, carrots, and celery, and sauté for 5 to 7 minutes.
• Add split peas and vegetable broth, cover, lower the heat to a simmer, and cook for 45 minutes. Uncover and cook for 15 minutes.
• Season to taste with sea salt.

https://plantbasedonabudget.com/comfort-veggie-soup/

Potato Lentil Soup to try

 

• 1 Tablespoon avocado oil
• ▢1 Tablespoon cumin seed whole
• ▢1 medium yellow onion diced
• ▢2 garlic cloves minced
• ▢1- inch piece of ginger chopped
• ▢2 cups of yukon gold potatoes peeled and cubed
• ▢1 cup red lentils
• ▢4 cups vegetable broth
• ▢1 teaspoon sea salt or  to taste
• ▢
• ▢½ teaspoon turmeric
• ▢1 cup coconut milk 

• In a large soup pot, or dutch oven, heat oil over medium heat. Add cumin seeds. Heat about 1 to 2 minutes. Do not let cumin seeds burn.
• Add onion, garlic, and ginger. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onion begins to soften.
• Add potatoes and red lentils and stir to coat. Add broth and bring to a gentle simmer.
• Cover pot and cook over medium-low heat for 15-20 minutes until potatoes and lentils are very soft and mashable.
• Add salt and turmeric to taste. Stir in coconut milk.
• The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender working in batches until you reach desired consistency.

https://plantbasedonabudget.com/potato-lentil-turmeric-soup/#wprm-recipe-container-18429

Stewed Apples - to try

 

3 to 4 medium apples, cored and chopped

1 Tbsp coconut oil

1 Tbsp butter

2 Tbsp water (plus a little extra if needed)

1-2 tsp ground cinnamon

Pinch of sea salt

¼ tsp vanilla extract (optional)

Prep the apples: Wash, core, and chop the apples into bite-sized 1-inch cubes 

Melt the fats: Place a skillet over medium heat and add the coconut oil and butter until melted and combined.

Start stewing: Add the apples and 2 tablespoons of water to the pan. Toss to coat the fruit in the oil and butter.

Cover and soften: Cover the skillet with a lid and cook for about 5 minutes, stirring occasionally, until the apples start to soften and absorb the liquid.

Add spices: Remove the lid and stir in the cinnamon, salt, and vanilla extract.

Simmer until tender: Reduce the heat to medium-low and cook uncovered for another 3 to 5 minutes, stirring frequently, until the apples reach your preferred tender, jammy consistency and the sauce thickens.

Serve: Remove from heat and enjoy warm on their own, or top on oatmeal, yogurt, or ice cream.

Overnight Oats (without Yogurt) *****

 

7/8/26

1/2 c rolled oats

1/2 c coconut milk

2 tsp chia seeds

1 tsp hemp seeds

1/4 tsp vanilla extract

1/8 tsp 100% monk fruit powder

Optional toppings: berries, slivered almonds

Measure all ingredients into a glass container; mix well.  

If desired, top with frozen blueberries.

Cover and refrigerate overnight.

In the morning, stir, and add optional toppings.

https://kristineskitchenblog.com/favorite-easy-overnight-oats-recipe/

Fresh Green Beans in the Air Fryer *****

 So good that I overate!

• 1 lb fresh organic green beans
• ▢1 Tbsp olive oil
• 1/2 tsp garlic powder
• ▢Sea salt to taste

• Preheat air fryer to 400ºF.
• Wash and trim green beans.
• Toss with olive oil, garlic powder, and sea salt.

       Place beans in the basket or on a pan lined with aluminum foil and parchment paper.  

       Air fry for 8 minutes, stir or shake the basket, and air fry for another 8 minutes.  I checked them at 8 minutes, and then air fried them for another 2 minutes.

https://feelgoodfoodie.net/recipe/air-fryer-green-beans/

       

Soft Granola *****

7/11/2026 - Very good!  A little on the oily side coming out of the oven, but we'll see how it is after an hour. 

It was better the next morning!

9/11/2026 - Made it again, using coconut oil (I used expeller-pressed), which was called for in the original recipe.  I also added a teaspoon of cinnamon.  Really good!

• 1/3 cup ghee or expeller-pressed coconut oil
• 6 Tbsp honey
• 1 Tbsp vanilla extract
• 1 Tbsp hemp hearts
• 1 tsp cinnamon
• 1 tsp sea salt, or to taste
• 2 1/4 cups rolled oats
• 1/2 cup sprouted pumpkin & sunflower seeds

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with avocado oil.

2. Melt together ghee and honey, and then stir in remaining ingredients. Mix well.

3. Spread granola evenly on parchment paper and bake in preheated oven for 4 minutes.

4. Take out and stir, then spread back out. Bake for an additional 4 minutes.

5. Remove pan from oven. Without stirring, let it rest for at least an hour to cool. Store in an airtight container for a few weeks.

Adapted from: 

https://thecookstreat.com/soft-and-chewy-granola-honey-sweetened/

High Protein Overnight Oats

 

I tried this but used 1 Tbsp hemp seeds and 1 Tbsp chia seeds.  I skipped the flax.  I also used 1/2 cup coconut milk instead of 3/4, and used almond butter instead of pumpkin seed butter.  

• 1/2 cup rolled oats
• ▢2 Tbsp hulled hemp seeds
• ▢1 tsp chia seeds
• ▢1/2 tsp ground flaxseed
• ▢3/4 cup plant milk 
• ▢1 Tbsp pumpkin seed or almond butter
• ▢1/8 tsp monk fruit powder

Instructions

 

• Add rolled oats, hemp seeds, and ground flaxseed to a mason jar.
• Pour in milk and monk fruit, and spoon in the pumpkin seed or almond butter. Stir well so the milk is evenly distributed amongst the oats and seeds. Place in the refrigerator for about two hours, giving it a stir after 30 minutes if you can.
• Serve with toppings of your choice, such as fresh fruit or more suitable nut or seed butter.
• 
  

https://www.throughthefibrofog.com/high-protein-overnight-oats-no-protein-powder/