I had some leftover roasted garlic and wanted to make sure that these little golden nuggets didn’t go to waste! Here’s a flavor-rich soup that would be perfect on a cold winter day! I paired it with gluten-free biscuits, but this soup can definitely hold its own as a main dish!


In a large stock pot, place beans, garlic, sage, Better Than Bouillon, and water. Stir to combine all ingredients, and bring to a boil. Once soup is boiling, turn heat down to simmer and blend all ingredients together using an immersion blender. Continue to simmer for 10-15 minutes to allow the flavors to meld together. Stir in white pepper and serve hot. You can also add salt if needed. Enjoy!

Tip: You can use organic low sodium chicken broth in place of the Better Than Bouillon and water, if you like. Start with 1 1/2 quarts, and add more if you want to thin out your soup.


This hummus was a hit at the Super Bowl party we went to today. It goes great with my recipe for Brown Rice Tortilla Chips! This would also make the perfect spread for a sandwich or wrap.¬†Making hummus is so easy…I don’t think I’ll ever go back to buy store-bought again!


  • 2 cans of garbanzo beans, drained
  • 3 tbsp tahini
  • 6 tbsp organic extra virgin olive oil
  • 3/8 cup warm water
  • 1 1/2 large heads of roasted garlic (I followed The Pioneer Woman’s method)
  • 1 1/2 lemons, juiced
  • 1/4 tsp Himalayan pink salt
  • Flat leaf parsley, chopped (optional)
  • Paprika (optional)

Squeeze roasted garlic into a food processor or Vitamix. Add beans, tahini, oil, water, lemon juice, and salt, and blend until smooth. Place in a bowl for serving, drizzle olive oil on top and sprinkle with paprika and parsley, if desired. Enjoy!

I wanted to make something different than a green salad to serve with dinner, and this is what I came up with! Sugar plum tomatoes are firm, sweet, and juicy and can definitely be more than just a salad topper. This recipe is a little tangy and a little sweet, so it makes a nice side if you are serving up a super savory main dish!


Place tomatoes in a large bowl.

In a small bowl, mix the oil, vinegars, salt, xylitol, parsley, oregano, and basil. Pour over tomatoes and mix gently until the tomatoes are well coated. Cover and refrigerate for at least 2 hours. When ready to serve, toss gently to re-coat the tomatoes. Enjoy!

I am a big fan of pesto! It’s so fresh, flavorful, and surprisingly easy to make! The sun-dried tomatoes add a nice sweetness to the pasta, and the simple flavors of the chicken let you savor the star of the show: the pesto! This pesto uses nutritional yeast flakes in place of parmesan cheese to make it dairy-free, but feel free to use cheese if you eat dairy.

Pasta and Chicken Ingredients:

Prepare pasta according to package directions. Spray pan with grapeseed oil cooking spray and heat over medium heat. Rub chicken breasts with olive oil to coat, and sprinkle both sides with salt, pepper and garlic powder. Place in hot pan, and cook 7 minutes each side or until cooked all the way through. Remove chicken from pan and slice. Slice sun-dried tomatoes and set aside. Toast pine nuts in a small dry pan and set aside.

Pesto Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp pine nuts, toasted
  • 3 cloves of garlic
  • 1/2 small lemon, juiced
  • 3/4 cup basil, packed
  • 1/2 cup spinach, packed
  • 1/4 cup arugula, packed
  • 1/2 cup nutritional yeast flakes
  • Himalayan pink salt, to taste

In a food processor or Vitamix, combine all ingredients except for salt. Blend to a smooth consistency, and salt to taste if needed.

Coat pasta with about 1/2 of the pesto sauce (or more if you prefer). Add the pine nuts and sun-dried tomatoes and stir pasta to mix. Scoop pasta onto plates and top with sliced chicken breasts. Enjoy!

Tip: You can freeze your leftover pesto sauce in an airtight container, or you can store it in the fridge and use it to make another yummy dish within the next 3-4 days!

I’ve been wanting to make a really great, healthy trail mix for a while now…and I finally did it! I gathered a dream-team of ingredients and put them together to make a snack that has a little bit of everything: crunchiness, sweetness, tartness, and chewiness. More importantly, it is chock-full of superfoods that will do amazing things for your brain and body! So treat yourself to this healthy delight!


  • 1 cup raw almonds
  • 3/4 cup roasted, unsalted cashews
  • 1/2 cup raw pepitas, toasted
  • 1/2 cup raw sunflower seeds, toasted
  • 1/2 cup raw pistachios, toasted
  • 1/2 cup dried cranberries
  • 1/4 cup goji berries
  • 1/4 cup mulberries
  • 1/4 cup raw cacao nibs

Combine all ingredients and enjoy!

We had some left-over Mahi Mahi from the fish tacos we made last night for Taco Tuesday. The Mindful Daddie said he was in the mood for a salad, so I came up with this recipe to make the fish and salad work together! It’s a twist on the classic Chinese Chicken Salad with a dressing so good that it might make you want to lick your salad bowl! The recipe below makes 2 large servings.

Salad Ingredients:

  • 4 cups green cabbage, thinly sliced
  • 2 cups red cabbage, thinly sliced
  • 1 cup shredded carrot
  • 2 green onions, thinly sliced
  • 1 11-oz. can of mandarin oranges in water, drained
  • 1/4 cup cilantro, chopped
  • 1/4 cup slivered almonds, toasted

Place all ingredients in a large bowl and mix to combine.

Fish Ingredients:

  • 1 large Mahi Mahi filet, patted dry
  • 2 cloves garlic, minced or crushed
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp ginger, peeled and minced
  • 1 tbsp orange juice

Combine garlic, salt, ginger, and orange juice in a smal bowl and brush onto both sides of the fish. Place fish on grill at medium heat, cooking each side for 4 minutes or until the fish flakes easily with a fork. Remove from grill and cut filet into 2 pieces.

Dressing Ingredients:

  • 1/3 cup rice vinegar
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tbsp organic extra virgin olive oil
  • 1 1/2 tsp toasted sesame oil
  • 2 drops dark liquid stevia
  • 2 1/2 tsp peanut butter
  • 1 1/2 tsp sriracha

Whisk all ingredients together in a small bowl. Pour into a salad dressing container and store in the refrigerator.

To serve, scoop salad into 2 large salad bowls. Dress the salads and top with the Mahi Mahi fillets. Enjoy!


Tonight is Taco Tuesday at the Mindful Mommie house, and I am serving up this tasty black bean and corn salad as our side dish. It is super simple and full of fresh flavors! It also makes a super delicious lunch if you have leftovers. You can even top it with grilled chicken to make it a meal all on its own!


  • 1 can organic black beans, drained and rinsed
  • 1 can organic corn, drained and rinsed
  • 1/4 of a red onion, chopped
  • 1/4 of a red bell pepper, seeded and chopped
  • 1/2 a jalapeno, diced
  • 1 handful of cilantro, chopped
  • 1 large lime, juiced
  • 2 tbsp organic extra virgin olive oil
  • 1 1/2 tsp cumin
  • Salt and pepper, to taste
  • Avocado, for topping (optional)

Mix all ingredients in a bowl and refrigerate for at least 1 hour to allow flavors to blend together. When ready to serve, top with avocado. Enjoy!


A few people have been telling me that health food stores can be intimidating, and I agree! I felt totally lost at first. There were so many ingredients and items that I had never heard of, not to mention the aisles of bulk bins! So here is a little “cheat sheet” to get you started!

Oils and Vinegars



Items from the bulk bins

  • Brown rice pasta
  • Brown rice
  • Quinoa
  • Almond flour
  • Pepitas
  • Sesame seeds
  • Sunflower seeds
  • Flax seeds
  • Dried cranberries
  • Raisins
  • Dates
  • Raw almonds
  • Red and green lentils
  • Chia seeds
  • Black beans
  • Steel cut oats
  • Nutritional yeast flakes
  • Shredded coconut

Sauces and Broths




Cans and Jars

  • Black beans
  • Garbanzo beans
  • Corn
  • Tomato paste
  • Wild tuna
  • Roasted red peppers
  • Sun-dried tomatoes
  • Applesauce
  • Tahini

I find that with these items on-hand, I can make just about any recipe I want to (in addition to the fresh produce I keep in the fridge). I always recommend buying everything organic, if possible, so that you can be guaranteed that your food is truly clean and free from harmful pesticides and other chemicals. I keep the items from the bulk bins in large mason jars, which is great for organizing and being able to see what you have available. As an added bonus, the jars also look really pretty!

Enjoy the shopping experience and take the time to learn about what you are buying. I promise you’ll find that after a couple of trips to your local health food store that you are navigating the aisles like a pro!

Cilantro Lime Chicken

cilantro chk

This is a quick, flavorful way to cook chicken. Pair it with some Mexican-spiced rice or quinoa for a perfect weeknight meal!


  • 3 boneless, skinless chicken breasts, cut into chunks
  • 3 small limes (1 zested and juiced, 1 additional juiced, 1 cut into wedges)
  • 6 cloves of garlic, minced
  • 1-2 tbsp organic extra virgin olive oil
  • 1-2 tsp cumin
  • 1-2 tsp chili powder
  • Pinch of cayenne pepper (optional)
  • 1/4 cup cilantro, chopped
  • Avocado for topping

Pour olive oil into a large skillet and heat over medium-high heat until it is almost smoking. Add the chicken and let it cook undisturbed until it is nicely browned on the bottom. Sprinkle the chicken generously with cumin and chili powder. Let chicken cook for 1-2 more minutes, until it is white halfway through the pieces.

Turn the chicken and cook for 2-3 more minutes until it has browned. Reduce heat to medium-low and sprinkle on the lime zest and garlic. Stir lightly and cook for 2-3 more minutes, making sure the garlic does not burn.

Once the chicken is cooked through, add the lime juice and stir up the browned bits from the pan. Place chicken in a bowl and sprinkle with cilantro. Serve with sliced avocado and lime wedges. Enjoy!

Recipe adapted from Our Life in the Kitchen.


This is my favorite way to prepare asparagus. It makes the perfect side dish for almost any meal. Plus asparagus is amazing for your health! Did you know it has more folic acid than any other vegetable, is good for urinary health, and prevents depression? AMAZING!


Preheat oven to 425 degrees.

In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks. Stir twice during the cooking process.

Remove from the oven and toss with the lemon juice. Add more salt and pepper, if needed. Enjoy!

Ranch Roasted Chickpeas


I’ve already confessed my love for savory, crunchy snacks. I made these roasted chickpeas tonight and they are so addicting! I wish I would have doubled the recipe. These are a healthy, tasty alternative to corn nuts or Cool Ranch Doritos. I can’t wait to experiment with other sweet and savory flavors on my roasted chickpeas!


Preheat oven to 350 degrees.

Drain and rinse garbanzo beans. Place in a medium-sized bowl, and toss with nutritional yeast flakes, olive oil, apple cider vinegar, salt, garlic powder, onion powder, and dried dill. Make sure all beans are coated nicely, then pour onto a baking sheet covered with parchment paper.

Bake for 45-60 minutes, until the garbanzo beans are crunchy all the way through. Stir beans every 20 minutes during the cooking process. Enjoy!

This recipe adapted from one shared on Vegan Yack Attack.

root veggie soup

I made this recipe up this afternoon because I had a bunch of produce in my fridge that needed to be used within the next couple of days. It turned out to be very tasty, plus you get the added bonus of lentils which provide you with fiber and protein!


  • 4 cups organic chicken broth
  • 4 cups water
  • 2 cups cooked green lentils
  • 6 cloves garlic, minced
  • 1 1/2 tbsp fresh ginger, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 stick grassfed unsalted butter or 4 tbsp ghee
  • 1 pound of carrots, peeled and sliced
  • 1 turnip, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 1/2 tbsp fresh rosemary, chopped
  • 1/2 tbsp fresh thyme, chopped
  • 1/2 tbsp fresh sage, chopped
  • Cilantro, chopped for topping

Steam carrots, turnip, sweet potato, and parsnip until soft.

Heat up butter/ghee and add minced garlic, ginger, garlic powder, turmeric, cumin, and salt. Cook on medium-low, adding fresh rosemary, thyme, and sage after 2-3 minutes. Continue cooking until garlic becomes fragrant and begins to brown.

Place steamed root vegetables, broth, water, and spiced garlic butter into a blender or Vitamix. You may need to do this in batches, as this recipe makes a pretty large pot of soup. Blend thoroughly until everything is pureed.

Pour pureed broth into a large pot on the stove and add cooked green lentils. Heat, and season with additional salt, pepper, garlic powder, cumin, or turmeric, if needed. Enjoy!

Tip: This recipe yields a lot of soup, so I recommend freezing half of it and enjoying it later!