Organic Lentil & Kale Soup Recipe

Unfortunately the weather has been pretty gloomy lately but it gave me the perfect opportunity to make my favorite type of food… SOUP!

I wanted to try something new and on the healthier side, so I purchased these organic ingredients and got started:

  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp minced garlic/or garlic paste
  • 1 sweet yellow onion- chopped
  • 3 carrots- thinly sliced
  • 17.6 oz pack of pre-cooked Lentils
  • 2 cans of Cannellini Beans
  • 2 cups of Baby Kale
  • 1 carton of Vegetable Broth
  • Fresh Thyme
  • 1/4 of a lemons juice (optional)
  • Freshly ground salt and pepper to taste

1-Start by cutting the veggies then heat a large soup pot containing the olive oil and garlic paste. Add the carrots, onion and fresh thyme.

2- Cook veggies at medium high heat for about ten minutes.


3- Drain beans and add to pot with the lentils and broth. Turn heat to high.


4-Once broth is boiling add the kale and turn off heat.

5- Add the seasonings of your choice and more fresh thyme if you’d like.

And that’s it! So easy, healthy and filling! Yum!

A Healthy Breakfast Recipe

This is a recipe from my new book Go With Your Gut. As described in the book, it’s called a “Superhuman Breakfast Frittata” because it includes all of the key ingredients to properly nourish your body.

I made this for the first time on Saturday to bring to an Easter brunch.

I must admit, I was wary as to whether it would taste good or not. Considering the recipe called for sweet potatoes and kale, two things that I have never been particularly fond of, I made this without expecting to like it very much.

I  was surprised at how much I actually liked it and it was a big hit at the brunch too!

Heres what you’ll need to make it:

  • 12 Large eggs, whites and yolks separated
  • 1 Tsp sea salt
  • 1/4 Tsp freshly ground black pepper
  • 2 Tbsp coconut oil
  • 2 Garlic cloves, minced
  • 1 Onion, diced
  • 1 Sweet potato, very finely diced or shredded
  • 2 or 3 Kale leaves, deveined and chopped, or 2 to 3 cups baby spinach or arugula
  • 1 Tbsp Italian seasoning or 1/4 cup chopped fresh herbs
  • Sprinkle of raw, shredded goat cheese, crumbled goat cheese or feta (optional)

Makes 4-6 servings

1- Preheat the oven to 350

2- Beat the egg whites in a medium bowl until frothy. Whisk in the egg yolks to combine. Add the sea salt and pepper; stir and set aside.

3- In a 10-inch nonstick, ovenproof skillet (ideally cast iron), melt the coconut oil over medium heat.

4- Add the garlic, onions, and sweet potato and season with sea salt and pepper.

5- Toss to coat the veggies in the oil and cook until you can almost stab through the sweet potato with a fork. Add in the greens and sauté for 2 more minutes.

6- Pour in the egg mixture so that the vegetables and eggs are distributed evenly and add the Italian Seasoning or herbs.

7- Let everything cook undisturbed for 5 to 7 minutes, or until the edges are set and slightly brown and the center is slightly wobbly when you shake the pan.

8- Put the entire pan in the oven and cook for another 5 to 7 minutes, until the frittata has set completely. If using the cheese, add it during the last 2 minutes of cooking.

9- Take the frittata out of the oven and allow it to cool in the pan for 5 minutes.

10- Slice it into wedges and serve.

Here are a few pictures of how mine turned out:

(As you can see I shredded the sweet potato as thinly as possible with the smaller portion of my cheese grater)