Feel Better Sweet Potato, Barley, and Greens Soup

I've had a bit of a cold the last couple days and I've also had some sweet potatoes staring at me begging to be used. So I decided at 4 am today when I was up nursing Franklynn to look up on my phone's internet a soup recipe. There are tons of recipes out there and I always want to modify what I find and make it my own based on what I have on hand. So today for lunch I made this awesome soup that melts in your mouth, smells amazing, and made me feel a bit better.

I don't like to miss church but I did not want to go and get anyone else sick. Franklynn stayed home with me since he's still primarily nursing, but Jordan and Zaccheaus went and came home to tell me about the beautiful sermon and all those who were praying for me. I love my church.

The best part is that this soup came together quickly and was ready right when the fellas walked in the door at noon. I always like how timing seems to work out.

 Ingredients

1. 4 small (or 2 medium sweet potatoes) peeled and diced
2. 1 red onion, peeled and chopped
3. 2 cups chopped greens (your choice but mine was a mix)
4. 1 cup pearled barley
5. 7 cups vegetable broth
6. 1 can chickpeas, drained and rinsed
7. 2 Tb. red curry paste (I use Thai kitchen)
8. 1/2 tsp. sea salt
9. 1/4 tsp. white pepper
10. 2 Tb. olive oil (optional)

 Instructions

1. Line a pot with oil (or water if you want to go fat-free) and add the onion and sweet potato
2. Cook over medium-high heat until the onion starts to soften, about 5 minutes
3. Add in the curry paste and coat the onions and potatoes, then stir and cook for about 2 more minutes
4. Pour in the barley, broth, salt, and pepper. Bring to boil
5. Once boiling stir, reduce heat to simmer, cover and cook for about 25 min.
6. Add in the greens and chickpeas. Cover and cook for an additional 15 minutes
7. Turn off heat, serve, and Enjoy!

 I served mine with a few slices of lightly toasted whole grain vegan friendly flatbread

Easy Veggie-Stuffed Pitas

Tonight I wanted something really easy to eat that was still loaded with nutrition. I also didn't want to get over-full with loaf bread. So I opted for whole-wheat pita bread which is yummy anyway. You can make this with virtually any filling you want, so feel free to mix up the veggies. I just used what I had on hand.
Stuffing:
- 1/3 a cucumber, peeled and finely diced
- 1 roma tomato chopped
- 1/8 cup finely chopped red onion
- 1 small sweet pepper, finely chopped
- 1/3 large avocado chopped
- 1 Tbsp vegan mayo
Stir all together
Meanwhile slice pita in half, spread pocket open and toast lightly in toaster oven.
Throw it all together:
1. Place a little fresh spinach into 1-half of each pita
2. Place a small amount of shredded soy cheese in pocket
3. Feel in the pockets with stuffing
.... the remaining stuffing makes a good dip for corn chips

Chickpea Taco Salad

Mine turned out a bit too spicy so I made a few minor modifications before putting the recipe on here.
- 2 cups cooked chickpeas
-2 tsp lemon juice
-1 Tbsp Bragg's Liquid Aminos ( or low sodium soy sauce)
-1 tsp ground cumin
-1 tsp pepper
-1/2 tsp paprika
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1 Tbsp chili powder
-1/4 tsp oregano
Make the paste (everything except peas). Pour peas and paste in a ziplock bag. Seal and shake around until peas are completely covered.
Place peas on parchment paper and bake for 25 min at 400 degrees.
Place chips out on plate. Top with 2 cups chopped romaine lettuce. Place 1/2 peas mixture on lettuce and then top with quacamole, salsa, and olives.





If you'd like to try this recipe or many others check out this book.

Mediterranian Wrap

Just created this tonight and it was pretty yummy.
Ingredients:
- 3 leaves romaine lettuce, chopped (hard ribs removed)
- 2 cups spinach, chopped
- 1 can low sodium garbanzo beans
- 1 small can sliced olives
- 5 white mushrooms, sliced
- 1/4 cup rice vinegar
- 1 Tbsp vegan mayonaisse
- 1/4 cup soy mozzarella cheese
- 1 tsp black pepper
- 1 tsp salt-free Greek seasoning
- Whole grain or whole wheat tortillas
Instructions:
1. Drain and rinse the beans and olives (this cleans off most the salt)
2. Mix everything in the bowl
3. Slightly warm tortillas in microwave
4. Spoon mixture into warm tortillas and roll up
5. Enjoy!