Life Lab Blog

Just another WordPress site

Hot Flax Cereal with Berries

Hot Flax Cereal with Berries

Hot Flax Cereal with Berries

Kitchen Sink Pasta

Healthy pasta salad in no time

Healthy pasta salad in no time

Fortunately my husband has a flexible schedule and is often home for lunch, but some days I am just not ready to feed all of us, especially when I get a surprise visit.  In a pinch, today I pulled together pasta and broccoli left-overs from the fridge, opened a can of organic black soy beans (which are really brown), added some feta cheese, salt, pepper, olive oil and lemon juice … and lunch was served.  And it was delicious, if I do say so myself!

Miso Hungry

Simple homemade miso soup

Simple homemade miso soup

Miso soup is one of the most nourishing dishes I can think of.  When I eat it I feel like my body is literally soaking up its nutrients.  Miso soup in restaurants can be tasty, but it could come from a pre-made mix loaded with sodium.  Making it from scratch is quick, easy, and gives you peace of mind that you know what’s in it, and it’s all good!  Here’s how you make it:

Miso Soup

Water – 4 cups

3-4 tbsps of wakame seaweed

Extra firm or firm tofu

Soy sauce (low sodium)

Miso paste

Chopped scallions

Cut your tofu in cubes, place in pot of boiling water along with seaweed.  Lower to medium heat.  Let the tofu become saturated and seaweed soften (about 5 minutes).  Take 1-2 tbsp of miso paste and in a separate bowl and add warm water.  Not boiling because you don’t want to destroy the nutritional benefits of the miso.  Miso contains healthy probiotic bacteria which is good for your gut and immune system and boiling water will kill the bacteria.  Mix the miso well separately and once your other ingredients in the pot are no longer boiling mix in the miso paste.  Mix everything well and add soy sauce to taste.  Chop your scallions and add.  Voila!  Healthy, delicious miso soup from scratch … in about 10 minutes!

Creamy Lentil-Chick Pea Soup

Quick and satisfying

Soups are easy, so I make them … A LOT.  Lentils cook quickly so this soup was ready in no time.  I’ll attempt to provide measurements, but I tend to be a dash of this and sprinkle of that kind of cook.  I’ll ballpark my ingredients the best I can but know seasonings you add should be to-taste … to your taste.

Creamy Lentil-Chick Pea Soup

Yellow lentils (one small bag from Trader Joe’s … or perhaps two cups)

Chick peas – one can or if fresh, one cup (but they must be soaked for literally days first)

Baby Spinach and kale mix (I added an entire container of pre-washed greens)

Cherry tomatoes – 10 or so

Salt (iodized sea salt) – 2 tsps

Pepper – a dash or to-taste

Toasted sesame oil – 2 tbsps

Cover the lentils and chick peas in water, bring to boil, add tomatoes, greens and reduce to low simmer.  Add salt, pepper and toasted sesame oil.  Cover and cook.  Should be ready to eat within 30 minutes.

The lentils and chick peas create a nice foundation, the greens provide additional nutrition and color and the cherry tomatoes add a nice tangy pop.  Rather than biting into a whole cherry tomato I chose to use my immersion blender to blend them and the greens in with the soup.  Blend to the consistency you prefer.

And there you have it!  Make a nice side salad and din-din is ready!

 

Sweet Potato Avocado Soup

Sweet Potato Avocado Soup

Sweet Potato Avocado Soup

Sweet Potato Soup

Super quick and tasty Sweet Potato Soup

  • Boil 3 sweet potatoes just covered with water until soft, mash with a large fork or cut up with a knife
  • 2 tbsps coconut butter
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • Dash of ground clove
  • Dash of ground nutmeg
  • Blend with an immersion blender to ideal consistency or pour 1/2 to 3/4 of contents into blender, blend and then add back in
  • Add water to make more soupy if preferred
  • If preferred, add a garnish like crushed walnuts and raisins on top … Buon Appetito!

Kale Colada Smoothie

Kale Colada – Super for breakfast or a snack

  • 1 banana
  • 1 apple
  • 1 handful of chopped kale
  • 1/4 cup almond milk
  • 1 tbsp coconut butter
  • Blend … voila!