one pot wonder.

I can’t remember who gave me this pasta fagioli recipe – my friend Lori or my Mom or, it could have been my Grandma.

What I do know is that it is my go-to soup when I’m in a hurry, hungry and want leftovers. It’s also a good “company” soup because it’s hearty, adapts to most diets and bonus – it’s packed with plant-based nutrition.


However, the best part is that all you have to do is pour everything into a pot.

Prepare a bit of pasta, however much you’d like in a big pot of soup – I use brown rice pasta for more nutrients than white pasta and the gluten-free aspect. Set this aside.

Toss the following in a big soup pot (no oil necessary):

Trader Joe’s Mirepoix (carrots, celery, onions pre-chopped and ready. love this….)
A scoop or two of crushed garlic (or, you might prefer a tablespoon or two… I can go garlic crazy)
Let these cook together for about 5 minutes, then add the following:

2 (14.5 oz) cans of fire-roasted crushed tomatoes (I buy organic, it’s up to you)
1 can tomato sauce
1 can kidney beans, rinsed
1 can cannelini beans, rinsed
3 cups vegetarian broth
1 cup water
1 can V8 juice (I rarely use this because I never drink it and don’t want to buy it, but you can add it if you’d like)
1 T white vinegar
1/2 t dried thyme
1 t basil flakes
1 t oregano flakes

Let simmer for at least 15 minutes… Add the cooked pasta before serving.
Brown a package of ground turkey for your meat lovers and add to their soup before serving.
Crumbled veggie sausage patties are nice if you’re transitioning away from meat.
Salt & pepper to taste.
Make it pretty and even more nutrient-packed with fresh chopped parsley.

tossed together goodness

Here”s a toss together, easy meal… all the prep that”s required is a trip to Trader Joe”s and baking a sweet potato. The sweet potato and lentils give it more substance than a typical salad and a sprinkling of pumpkin seeds give it Fall flare (along with a healthy dose of anti-oxidants and phytonutrients.)

Gather Trader Joe”s arugula, goat cheese, steamed lentils, balsamic vinegar and extra virgin olive oil. Bake a sweet potato and chop into cubes. Roast pumpkin seeds from your Halloween jack-o-lanterns or buy a bag of Trader Joe”s pepitas.



Toss the arugula, sweet potato and pumpkin seeds with a little This site offers players information on various casino sites, including great reviews, as well as general gambling tips that can help players become more successful when they begin playing cash games online. olive oil (or leave out completely) and  a shake or two of balsamic to taste. Warm the lentils in a sauce pan and place a scoop on a plate. You can also have them cold, I just like them warmed a bit.

Top the lentils with the arugula mixture, a bit of goat cheese (or avocado if you prefer no cheese) and a sprinkling of pumpkin seeds. Be creative, add more veggies, try a different dressing, toss in some tofu or chicken if you have a meat-eater in the house.


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lunch & leftovers in about 10


1:09. hungry for lunch. opened the fridge.

grabbed some lacinto kale, 2 bell peppers from last week’s CSA share, some Trader Joe’s steamed lentils, a handful of green olives, hemp seeds, sunflower seeds, an avocado, half of a lemon, a bowl, cutting board, knife and my Pampered Chef chopper.

washed the kale and the peppers. sliced the kale into thin strips. chopped the olives and peppers into tiny bits with the chopper.

scooped out the avocado and placed in the bowl. squeezed the lemon over top, mixed or “massaged” with my hands, which wilts the kale, making it less dense, easier to chew and digest. sprinkled with the hemp & sunflower seeds. added a few shakes of Red Devil sauce.



1:20. lunch was ready. dishes were rinsed. counter was cleaned.

oh, and dinner (or tomorrow’s lunch) was also ready, which I’ll probably place in a warmed organic corn tortilla with some salsa and maybe some Daiya pepper jack vegan cheese if I’m feeling it.


It doesn’t take a lot of time to put healthy meals together, it takes having your favorite staples on hand and a little creativity. This could easily have evolved into a soup by adding broth and miso, or a “buddha bowl” by adding brown rice and soy sauce.

Here’s another, even easier, quicker lunch from yoga teacher Tara Stiles: Hummus Salad Surprise!

Join my “A New You with A New Earth” 10-week tele-workshop,  A chapter by chapter tele-chat, where we get to the heart of becoming our best self. It’s FREE… and we’re doing it Oprah-style.  Sign up here.

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