• Soups & Salads

  • Beyond Your Scale Kitchen

    Keep it easy with these simple but appetizing. From make-ahead lunches and midweek meals to fuss-free sides and delicious desserts, we've got you covered!

  • Soups

    Simply-GOOD TASTES

    We've Added A Few Recipes In Each Category-But Click Here For All The Great Recipes We've Collected. And You Can Print Them Too-Enjoy!

    broken image

    Super green detoxifying soup-easy, creamy, tasty!

    -

    broken image

    Delicious vegetarian soup- brimming with veggies and barley!

  • Salads

    Greens-EAT FRESH

    broken image
    A delicious salad you can enjoy anytime, any season!
    broken image

    ​A fresh and simple side or lunch, everyone raves about!

  • Soup Recipes

    Flavors Of Nature

    broken image

    CREAM OF BROCCOLI WITH HEMP SEEDS

    by Patrick

    This healthy creamy broccoli soup is quick, easy, and a delicious bowl of nourishing goodness. Filled with functional ingredients that supply a bounty of vitamins, minerals, and antioxidants. You will feel so good after you eat this soup you may just take flight!

     

  • SERVINGS

    4

    TIME

    30 min

    INGREDIENTS

    11

  • Ingredients

    • 1 Sweet Onion (chopped)
    • 1 Carrot (chopped)
    • 3 stalks Celery (chopped)
    • 5 cups Broccoli (chopped, incl. stalks)
    • 6 cups Water
    • 1 tsp Dried Basil
    • 1 tsp Sea Salt
    • 1/4 tsp Black Pepper
    • 1 tsp Turmeric (optional)
    • 1 cup Hemp Seeds (can substitute with Cashews or Almonds)
    • 2 cups Green Lentils (cooked, drained and rinsed)
    • 2 cups Baby Spinach (packed)
    • 1/4 cup Nutritional Yeast (optional)

    Directions

    • Start with sauteing chopped onion, carrot, and celery in 1 tbsp olive oil for about 5 minutes. Add your broccoli stems. Simply chop off and discard the super-tough bottom edge of the broccoli, and chop the remaining stems. Broccoli stems are delicious and add a deeper broccoli flavor to the soup.
    • Add salt and pepper to taste. I kept the spices simple in this soup. For extra taste, add 1 tsp turmeric for its incredible health properties and its peppery bite. Saute for another minute.
    • Add the broccoli florets, dried basil, and pour in water (or broth). Place over high heat and bring to a boil. Once boiling, cover the pot and reduce to a simmer. Let simmer for 15 to 20 minutes or until broccoli is tender. For a cheesier taste, add nutritional yeast and let simmer for another 5 minutes.
    • In a blender, create your hemp seed cream by blending together 1 cup of hemp seeds (or cashews or almonds*) with 1 cup of water. (If you alter the serving size, just keep the seeds or nuts to water ratio 1:1.) Pour the cream in with your veggies and stir. Now add your green lentils and stir again. *see notes
    • Place spinach in the bottom of the blender. Then carefully transfer soup to the blender and blend to a puree. Ladle into bowls and drizzle with a bit of olive oil if you fancy. Enjoy!

    Our Tips

    • Leftovers: Refrigerate in an airtight container for up to four days.
    • Serving Size: One serving is approximately 2 cups.
    • Almond Cream: After blending, strain the mixture through a nut milk bag or cheesecloth to remove the pulp, then pour the remaining almond cream in with your veggies and stir. Now add your green lentils and stir again.
    • More flavor: Use low-sodium vegetable stock instead of water. When pureeing add a few Tbsp (about 1/4 cup) of nutritional yeast. This step is optional but nutritional yeast adds a cheesy flavor and a healthy dose of B12 (bam! energy blast!) and protein!
    • Not too much: This recipe calls for 6 cups of water and 1 large head of broccoli, or about 5 cups of broccoli florets. It's important not to add too much liquid to the soup. Too much liquid = weird consistency. Perfect amount of liquid = creamy perfection.
    • Even healthier: Add other leafy greens in the last few minutes of cooking. I've added baby kale or swiss chard, but you can add any combination you'd like. If made with nuts, then top with a sprinkle of hemp seeds for healthy omega 3 fats, and a garnish of broccoli florets or some of the greens from the soup (I just reserve a few broccoli florets and wilted greens).

  • * * * * *

    broken image

    VEGETABLE BARLEY SOUP

    by Jo-Anna

    Let the homey flavors speak for themselves with this hearty and delicious vegetable barley soup. It’s so easy to throw together, it’s healthy, filling, low fat, and costs less than $1 per serving. Customize this terrific recipe with any orphan ingredients in the vegetable fridge drawer or mix up any seasonal veggies or whatever you have on hand.

  • SERVINGS

    6

    TIME

    60 min

    INGREDIENTS

    12

  • Ingredients

    • 1 tbsp Extra Virgin Olive Oil
    • 1/2 Yellow Onion (chopped)
    • 1 Carrot (peeled, chopped)
    • 1 stalk Celery (chopped)
    • 2 1/2 cups Butternut Squash (peeled, chopped)
    • 2 Garlic (clove, minced)
    • 1 Zucchini (chopped)
    • 1/2 cup Pearl Barley
    • 1 tsp Sea Salt
    • 1 tsp Dried Thyme
    • 6 cups Organic Vegetable Broth
    • 2 cups Baby Spinach

    Directions

    • Heat the oil over medium-high heat in a large pot. Add the onion and cook for about 5 minutes until it begins to soften. Add the carrot, celery, squash, and garlic and cook for 2 to 3 minutes more.
    • Add the zucchini, barley, salt, and thyme. Stir to combine then add the vegetable broth. Bring to a boil then reduce heat to medium-low and cover with a lid. Let the soup simmer for 35 to 40 minutes or until the barley is tender.
    • Stir in the baby spinach and season with additional salt if needed.
    • Divide between bowls and enjoy!

    Our Tips

    • Leftovers: Make a big batch of this barley soup, and bring it to work for lunch. It’s even better the next day. Refrigerate in an airtight container for up to three days or freeze for up to two months.
    • Serving Size: One serving is approximately 1 1/2 cups.
    • Additional toppings: Top with chopped parsley, sliced green onion, or red pepper flakes.
    • More Greens: Adding plenty of veggies to this recipe turns a simple barley soup into a nourishing meal packed with nutrients. You can add frozen peas or summer vegetables like green beans, or fresh tomatoes, just in the last 5 minutes of cooking. In winter, you can add mushrooms, squash, cabbage, kale at the beginning, when you add the barley to the pot.
    • More flavor: Add 2 bay leaves and 1 tsp oregano. Use 3 thyme sprigs. Add 1 tbsp tomato paste. Salt and pepper to taste.
    • Beans: Canned chickpeas or canned white beans are rich in protein and work great, add them alongside barley if you wish.
    • Chicken: If you’re not vegetarian or vegan, you can add chicken too. Sometimes, I add a couple of raw skinless chicken legs at the beginning, when I stir in the broth. They cook for about 30 minutes, making the broth richer and flavorsome. Then I remove the chicken flesh from the bone with a fork and discard the bones. Delicious.
    • Gluten-free: Short-grain brown rice, buckwheat, and quinoa can be great substitutes for barley in soups and stew. Add a medium-sized potato.

  • Salad Recipes

    Simply GREEN

    broken image

    SPRING SALAD

    by Patrick

    A delicious salad you can enjoy anytime, any season. Irresistible salad recipes go way beyond lettuce. Think lentils, snap peas, spinach, asparagus, and tuna.

  • SERVINGS

    4

    TIME

    15 min

    INGREDIENTS

    11

  • Ingredients

    • 2 cups Green Lentils (cooked, drained and rinsed)
    • 3 cups Snap Peas (washed)
    • 1 cup Frozen Peas (thawed)
    • 2 cups Baby Spinach (chopped)
    • 2 cups Asparagus (trimmed and halved lengthways)
    • 2 cans Tuna (drained and flaked)
    • 3 tbsps Red Wine Vinegar
    • 1 tbsp Extra Virgin Olive Oil
    • 2 tbsps Dijon Mustard
    • 1/4 tsp Sea Salt
    • 1/4 tsp Black Pepper

    Directions

    • Combine lentils, snap peas, green peas, spinach, and flaked tuna together in a large mixing bowl.
    • In a small jar, combine vinegar, olive oil, mustard, salt, and pepper. Put a lid on and shake well. Pour dressing over salad and toss well. Divide into bowls and enjoy!

    Our Tips

    • Storage: Store in the fridge in an airtight container for up to 3 days.
    • No Tuna: Use diced chicken breast instead.
    • Vegetarian and Vegan: Skip the tuna and add extra lentils.

  • * * * * *

    broken image

    WATERMELON SALAD

    by Jo-Anna

    Watermelon Salad is a fresh and simple side or lunch that everyone raves about! A perfect salad; crisp juicy watermelon, buttery avocado and fresh mint are tossed with a simple dressing and topped with feta cheese. This makes the perfect potluck dish and is great added on top of a tossed salad.

  • SERVINGS

    4

    TIME

    15 min

    INGREDIENTS

    9

  • Ingredients

    • 2 tbsps Maple Syrup
    • 1/2 Lime (juiced)
    • 2 tbsps Extra Virgin Olive Oil
    • 1/4 tsp Sea Salt
    • 1/2 Seedless Watermelon (diced into cubes)
    • 1 Cucumber (diced)
    • 1 Avocado (ripe, diced)
    • 1 cup Mint Leaves
    • 1 cup Feta Cheese (crumbled)

    Directions

    • In a small mason jar, combine maple syrup, lime juice, olive oil, and salt. Cover with lid, shake to combine, and set aside. Leave a little lime juice for avocado.
    • Dice avocados and place in a large bowl. Squeeze lime juice over avocado and stir.
    • In a serving bowl, combine chopped watermelon, cucumber, avocado, mint, and feta.
    • Divide into bowls and drizzle with the desired amount of dressing. Enjoy!

    Our Tips

    • Make it Greek: Add thinly sliced red onion and black olives.
    • More Protein: Add edamame, ground flax, hemp hearts or serve with a grilled chicken breast.
    • More Greens: Add more fresh herbs, arugula or chopped basil.
    • Watermelon Size: This recipe was developed and tested using a 5 lb. watermelon.
    • Optional: Leave out avocado to reduce calories.
Cookie Use
We use cookies to ensure a smooth browsing experience. By continuing we assume you accept the use of cookies.
Learn More