3 Quick Soup and Salad Recipes

I have to apologize for the lack of pictures on this post but I’ve been doing a lot of impromptu cooking and running around with kids this past couple of weeks, not having the time to post everything I’ve been making on the blog.

But here are some recipes for three great lunch meals or sides.  In a hurry most nights, I would look around the kitchen to see what I had and throw something together.  They all turned out very tasty and full of great healthy nutrition.

Here are the simple recipes for:




1/2 small red cabbage
2 carrots
1/2 cucumber
1/4 red onion
3 large kale leaves
3 tablespoons hemp seeds
1 cup frozen edamame
1 teaspoon minced garlic
1/4 cup raw almond butter
2 tablespoons lime juice
2 tablespoons tamari
1 teaspoon maple syrup or agave (2 teaspoons if you like it sweeter)
1 teaspoon ginger powder or fresh grated ginger


Boil edamame for 3-4 minutes and then place in large bowl to cool.

Chop up cucumber, kale leaves, and red onion.  Place in bowl with cooled edamame.

Shred the cabbage and carrots in food processor or chop up fine with a knife.  Add to bowl.

Sprinkle in hemp seeds and toss all together.

In a blender or food processor add the remaining ingredients (garlic, almond butter, tamari, lime juice, syrup, and ginger) and blend until smooth.  Add water to the desired consistency.  Pour over the salad and toss to coat.  Refrigerate to chill.

MANGO QUINOA SALAD with orange lime dressing


3 cups cooked quinoa
2 large mangos, cut into chunks
1/4-1/2 chopped red onion
1/4 cup chopped fresh cilantro
1/2 diced jalapeno pepper
2 oranges
1/4 cup lime juice
1 teaspoon balsamic vinegar
2 tablespoons olive oil

In a small bowl whisk together the olive oil, vinegar, lime juice, and juice from the two oranges.

In a large bowl combine the cooked and cooled quinoa, mango, onion, cilantro, and pepper.  Pour the dressing on top and stir to coat.  Chill and enjoy!


I don’t have a picture of this one but trust me when I tell you that it turned out perfect.  So creamy and delicious.  This was truly a search for what was left in the kitchen after not being at the grocery store for several days 🙂 and throwing it all together.


1 1/2 cups of pumpkin puree (I found a zip lock bag with my homemade pumpkin from Halloween hiding in the back of the freezer)
1 ripe pear (my last lonely piece of fruit sitting in the fruit bowl)
1 medium sweet potato, cut into small pieces (I only had one left and thought I would toss it in)
2-3 tablespoons minced garlic
2 tablespoons olive oil
1/4 diced red onion
1 cup vegetable broth
fresh black pepper
1 teaspoon nutmeg
2 teaspoons cinnamon


In a medium soup pot saute the onion and garlic in olive oil for about 3-4 minutes.  Add the cut up pear and sweet potato and saute for a few more minutes until the potato is soft.

Add the pumpkin, broth and spices.  Heat for a few minutes and then pour everything into a high-speed blender (love my Vitamix) and blend away on high for 1-2 minutes.

Pour back into the soup pot and adjust any spices to taste.  Heat through and serve with some homemade croutons, pumpkin seeds, sunflower seeds, or anything you like on top.  I like to have a little crunch with my soup.


Choosing healthy living over dying 🙂


One thought on “3 Quick Soup and Salad Recipes

  1. These are great for lunch ideas! Can’t wait to try it out.
    Check out my blog even follow back if you like what you see (:

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