Lentil Kale Soup

What's better on a cold day then a warm bowl of homemade soup? Especially when you have a cold and cough after the flu?

For lunchtime I put together this yummy easy soup that's ready in about 30-35 minutes.No need for hours and hours of stewing. Oh and completely vegan! 


  • 1/4 of an onion
  • 1 tbsp olive oil
  • 3 cloves of garlic
  • 1 carrot
  • 1 celery
  • 1L of vegetable stock
  • 3/4 cup red lentils
  • handful of kale (or spinach would work)
  • spices of choice. I used tumeric, coriander seed and cumin. I also used a pinch of Asafoetida, which is commonly used in Indian dishes to add flavour and is a digestive aid. If you don't care if this is vegan you can used chicken or beef stock and you would get some of the flavour missing when using vegetable stock. 


  1. Heat the pot with the olive oil at the bottom. 
  2. Add the diced onions, garlic, celery and carrot. Cook until a little soft and the onions are a bit translucent. 
  3. Add the stock and lentils and spices you have chosen.
  4. Cook for about 20-25 minutes until the lentils are soft.
  5. Add the kale/spinach in the last 5 minutes. Tip, chop them into smaller pieces, making it easier when eating. 
  6. Serve and enjoy. 

What's some of your favourite things to throw in your soup?


Jen The Bitchin' Housewife


Protein Pumpkin Pie Pancakes

Protein Pumpkin Pie Pancakes, say that 3 times fast! Let me welcome September 1st with Pumpkin! Days of leaves turning, children heading to school and warm and delicious fall foods. I've never been one to go crazy for the pumpkin spiced latte like some, but pumpkin everything else, bring it on!!! These protein pancakes also have NO protein powder. I realize some people don't use it/have it, so I tried making this without.

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Here is what you need:

  • 2 tbsp cocoa (10g)
  • 1/2 cup oats
  • 1/4  tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • stevia to taste. liquid or powder, a little goes a long way.
  • 1/4 cup puree pumpkin. Not pie filling!
  • 1/2 cup egg whites (4 egg whites)
  • 1/4 cup almond milk, plus a splash more for the topping
  • 1/4 cup 0% greek yogurt
  • 1/2 tsp lemon juice

The mixin':

  1. Put oats in food processor or blender until a flour like consistency. (Tip: I like to blend a bunch at a time and keep in a jar)
  2. Mix oats, cocoa, baking powder, cinnamon and nutmeg.
  3. In a separate bowl mix stevia, pumpkin, egg whites, 1/4 cup almond milk and lemon juice.
  4. Heat non stick pan to medium.
  5. Add wet ingredients to dry ingredients.
  6. Put mixture in pan. The batter is a little thicker and will need to be spread by the spoon, or add more milk to make it runnier.
  7. Flip when starts to bubble.
  8. In a small dish mix greek yogurt, stevia and dash of almond milk. Heat in the microwave for a few seconds (tip I got from one of coaches recipes!)
  9. Put topping on pancakes and enjoy!

Makes 4-5 pancakes.

Macros for entire recipe: Calories 299, Fat 4g, Carbohydrates 34g, Protein 27g, Fiber 10g!!

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Sept 1 2014 096

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