Potato Lentil Soup *****

 Very good!  I preferred it without the coconut milk.  We used the immersion blender but I think I would have preferred it less blended.Nick didn't add the cumin or turmeric, but I'll add them next time. 

Cooked it in the Instant Pot, using the soup setting.

After freezing it, I've been mixing it with ground turkey and vegetables.  I love the consistency, but next time I'll season it differently (no ginger) to better pair it with the spices in the turkey.

• 1 Tbsp avocado oil
• ▢1 Tbsp cumin seed, whole
• ▢1 medium 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 tsp sea salt or to taste
• ▢
• ▢½ tsp turmeric
• ▢

• 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, and once it starts getting soft, add 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. 
• 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

Overnight Oats with Blueberry Compote (without Yogurt) *****

 

7/8/26

1/2 c rolled oats

1/2 c coconut milk

1 Tbsp chia seeds

2 tsp hemp seeds

1/2 tsp vanilla extract

1/8 tsp 100% monk fruit powder

Blueberry compote

Measure all ingredients into a glass container; mix well.  

Cover and refrigerate overnight.

In the morning, stir, and top with blueberry compote.

Blueberry Compote

2 cups frozen blueberries

2 Tbsp water

1 capful vanilla extract

1/8 tsp 100% monk fruit powder

Dash sea salt

Add all ingredients to a small saucepan and cook over medium heat, stirring occasionally, for 8-10 minutes, until blueberries start releasing their juice.  Use a fork to mash the berries, and simmer for a few more minutes.

Cool, and then add to overnight oats while making, or add it in the morning.

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!

Made it using 2 Tbsp butter and 2 Tbsp expeller-pressed coconut oil.  Great flavor and not as oily.  Baked it for 5 minutes, stirred, and then for 4 minutes, taking it out of the oven immediately, so it was a little more done.  

• 1/3 cup honey
• 2 Tbsp expeller-pressed coconut oil
• 2 Tbsp ghee or butter
• 2 tsp 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.  Melt together ghee and honey, and then stir in remaining ingredients. Mix well.

2. Spread granola evenly on parchment paper and bake in preheated oven for 5 minutes.

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

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

Another adaptation:

• 2 Tbsp expeller-pressed coconut oil
• 2 Tbsp butter
• 5 Tbsp honey
• 2 tsp vanilla extract
• 1 Tbsp hemp hearts
• 1 tsp cinnamon
• 1 tsp sea salt, or to taste
• 2 1/3 cups rolled oats
• 1/3 cup oat flour (rolled oats ground in coffee grinder)
• 1/2 cup sprouted pumpkin seeds

May need to make it in the conventional oven, rather than the air fryer oven, because the pan is crowded with the additional oats.

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/

Oat Milk Coffee Creamer *****

 Very good!  It separates but mixes instantly after shaking.  At the bottom of the mug, the milk was thick and oaty tasting.  Next time, I'll try filtering it twice.

• 1 cup rolled oats, cold (I put them in the freezer overnight)
• 2 cups cold filtered water (I refrigerated it overnight)
• 1/4 cup MCT oil 
• 15 drops 100% monk fruit liquid
• Capful vanilla extract
• Pinch sea salt

Instructions

1. Place oats and water into Vitamix. Blend at high speed for 30 seconds. (Don't blend too long if using a high-speed blender because it will heat the liquid and the oat milk will become too thick and gooey.)
2. Place nut milk bag or layers of cheesecloth in a measuring cup. Pour the oat and water mixture into the bag. Gather edges or pull string of bag and suspend over the measuring cup to strain the liquid from the solids. Gently squeeze or twist the bag or cloth to remove as much of the liquid as possible. Do not force it through the nut bag or cheesecloth because it will become slimy.)  Discard the oat pulp or save for another purpose. 
3. Rinse out blender and lid to remove any of the oat residue. Pour oat milk into the blender along with MCT oil, monk fruit, vanilla, and sea salt . Blend for 30-60 seconds until well-combined. Transfer to a mason jar. Store in refrigerator for 3-4 days. 
4. Shake well before using. The creamer will separate into a thicker cream and a thinner, watery liquid. It doesn't mean the creamer is spoiled. If the creamer looks bubbly and smells sour, discard. 

What to do with the oat pulp:

• Add to smoothies, cookies, muffins, pancakes for extra fiber.
• Combine with a little castile soap and use as a gentle face, hand, and body scrub.
• Place pulp in cheesecloth - tie a knot at the top and drop into bath water as a soothing soak.

https://helloveggie.co/oat-milk-coffee-creamer/?utm_source=Pinterest&utm_medium=organic

Easy Hummus ****

 Good flavor but a pain to make without the correct equipment.  Mixed the tahini and lemon juice in the small Cuisinart.  I had to add extra water and olive oil to get it to mix.  Then I transferred it to the Vitamix because our large food processor isn't powerful enough.  It was frustrating, and Nick helped.  It needed even more water and olive oil to get a good consistency.  It wasn't as smooth as I would have hoped, but I think it would be with a proper Cuisinart.  I served it with Persian cucumber slices.  Not my favorite vegetable, but it was okay with enough hummus on it.  

1 ½ cups cooked chickpeas 

¼ cup fresh lemon juice, from 1 large lemon 

¼ cup well-stirred tahini 

1 small garlic clove, minced [I subbed 1/4 tsp garlic powder]

2 Tbsp extra-virgin olive oil, plus more for serving 

½ tsp ground cumin

Sea salt to taste

2-3 Tbsp cold water 

Dash ground paprika, sumac, or Za’atar for serving

Whip the tahini and lemon juice: In the bowl of a food processor, (or try making in the Vitamix) combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add olive oil and spices: Add the olive oil, minced garlic, cumin, and ½ teaspoon of sea salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

Add the chickpeas: Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

Thin with water: The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water with the food processor turned on until you reach the perfect consistency.

To finish: Taste and adjust as needed with more salt or lemon. Serve with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar over the top.

NOTES:

• Storing: Store hummus in an airtight container and refrigerate for up to one week. Freeze it, covered with a thin layer of olive oil, for up to one month.
• Tahini and lemon juice are not creaming: Depending on your food processor, the blade might not come into contact with the tahini and lemon juice. You need to increase the amount of liquid in the food processor, so add the olive oil. If they still do not cream, add a tablespoon of cold water.
• Blender: A food processor is best for making hummus, but a high-powered blender will work. Be sure to scrape the sides down a few extra times as you make it.

https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/