A Healing Vegan Chickpea Curry Soup

Aside from the super-rich delicious flavor, this soup is loaded with a very impressive list of health-promoting vitamins and nutrients!

Chickpeas are prized for their high protein and fiber content, and also contain potassium, vitamin C and vitamin B-6 to support heart health.

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also chock full of vitamin C, manganese, copper and vitamin B6. Additionally, they are a good source of potassium, vitamin B1, vitamin B2 and phosphorus.

Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys and pancreas).

Spices like curry, coriander and turmeric all have strong anti-inflammatory properties.

Your body will thank you for making this soup!



2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large beet, peeled and chopped into 1/2” chunks
1 medium sweet potato, peeled and cut into 1/2″ chunks (about 1 1/2 cups)
2 teaspoons mild curry powder
1/2 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon mustard powder
1 teaspoon sea salt or more to taste
1/2 teaspoon black pepper
2 1/2 to 3 cups vegetable broth
15 ounces crushed tomatoes
1 can chickpeas, rinsed and drained
2 tablespoons raisins
1 cup cooked rice, optional
3 to 4 cups baby spinach


In a Dutch oven or heavy pot heat the oil and cook the onions 5 to 8 minutes until slightly golden. Add the garlic and cook another minute, stirring.

Add the spices: curry powder, coriander, turmeric, nutmeg, mustard powder, salt and pepper. Mix well and cook over medium-low heat for one minute, stirring.

To the pot add the crushed tomatoes, beets and sweet potatoes. Mix well, then add the broth and chickpeas. Add more broth if the soup is too thick. Bring mixture to a boil, then reduce heat to low, cover and cook for 45 minutes or until the vegetables are soft. Add the raisins and spinach and rice if desired and cook for 2 to 3 minutes. Remember that soup always tastes better the next day. Enjoy!

Get Back On A Healthy Track After Thanksgiving

Thanksgiving is one of those days we’re allowed to eat whatever we want. It’s tradition and we feel responsible for keeping it alive!

Sometimes, though we don’t feel so good at the end of the day and even the day after.

Here are a few tips to help you feel your best on Thanksgiving and to help you stay on track after the feast.

#1-Exercise Before You Eat– Start the day right by getting out for a run or power walk or enjoying your favorite fitness class before the feast. You’ll feel energized and invigorated for the rest of the day. If weather permits go for a nice leisurely walk with your family or friends after the meal. This not only helps with digestion but also helps you connect more closely with those you might have missed in all the confusion.

#2-Enjoy The Foods You love-Go ahead and enjoy the Thanksgiving day dishes that you look forward to and that you really love. Don’t waste energy on feeling guilty about eating these once-in-a-while foods. But be sure to get back on track the next day. The biggest mistake people make at the holidays is making Thanksgiving a week-long feast instead of a one-day indulgence.

#2-Be Creative With Leftovers Instead of indulging over and over…..and over again with the same leftovers why not put a healthy spin on your traditional Thanksgiving leftovers this year? Be creative! Check out the recipe ideas below to see how you can  turn your leftovers into healthful, delicious meals.


Turkey Fajitas

Spice up your leftover turkey by creating these fajitas that everyone will love!



4 (8-inch) whole wheat tortillas
8 tablespoons sweet potato hummus (recipe below)
2 tablespoon olive oil
1 cup chopped cherry tomatoes
1 cup caramelized corn
¼ cup chopped red onion
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
2 cups shredded roasted turkey breast (approximately 7 oz.)
2 cups chopped baby spinach
1 medium ripe avocado, mashed
4 teaspoons fresh cilantro

Dipping Yogurt
1/2 cup plain yogurt
1/2 teaspoon chile powder
1/2 teaspoon cumin
1/2 teaspoon sea salt


In a medium saucepan heat 1 tablespoon olive oil. Saute onion and tomatoes for 2-3 minutes. Then added the turkey, chili powder, cumin and salt and continue cooking for another minute, stirring to coat. Add the spinach to the pot and cook just until slightly wilted, about one minute. Set aside to cool slightly.

Heat 1 tablespoon oil in a medium skillet. Add the corn and cook over medium-high heat for 4-5 minutes, stirring often, until corn is golden brown.

Meanwhile, mix the yogurt and spices together in a small bowl.

Spread the tortillas evenly with sweet potato hummus to 1/2″ of edge. Divide turkey and vegetable mixture evenly among tortillas and top with mashed avocado and chopped cilantro. Serve with a dollop of the spiced yogurt if desired.

Sweet Potato Hummus

1 can chickpeas, rinsed and drained (save liquid)
1/3 cup tahini
2 cloves garlic
1 teaspoon salt
Juice of 1 lemon
1 cup cooked sweet potato cubes

Combine all ingredients except sweet potatoes in food processor and process until smooth. Add bean liquid or water if mixture is too thick. Add sweet potatoes and continue to process until desired consistency is reached. Taste and add salt if desired.

Turkey and Brussels Sprouts Frittata

Here’s a great idea for a post-Thanksgiving breakfast. Frittatas can be cooked ahead of time and are a great, super-nutritious meal for any time of the day..including lunch and dinner!



8 large eggs, lightly beaten
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon olive oil
2 medium shallots, finely chopped
3 cups chopped fresh Brussels sprouts-use leftover cooked if you have on hand
Pinch sea salt
1 cup chopped roasted turkey breast
1/2 avocado, cubed


Preheat oven to broil.
Combine eggs and salt, pepper and parsley in a medium mixing bowl; whisk to blend. Add avocado to egg mixture.Set aside.
Heat oil in 12-inch nonstick oven safe skillet over medium-low heat.
Add shallots and Brussels sprouts; cook, stirring frequently,  4 to 5 minutes, or until shallots are translucent.
Pour egg mixture and turkey into skillet with vegetables; cook, stirring frequently with rubber spatula, 4 to 5 minutes, or until egg mixture has set on the bottom and begins to set on top.
Place skillet in oven. Broil for 3 to 4 minutes, or until lightly browned and fluffy. Watch carefully!
Cut into 6 servings. Enjoy with your favorite fruit!

A Warm Salad For Cooler Days












The best way to lighten up a meal and get more nutrition bang for your buck is to add your favorite vegetables, including greens. Naturally, we don’t always feel like eating cooling salads on cold days but adding warm vegetables and vinaigrette to a big green salad creates an easy, nutritionally dense satisfying winter meal. Here’s another great idea for your Thanksgiving leftovers but you can make this salad with chicken or chicken sausage anytime!


6-8 cups mixed greens
1 cup cherry tomatoes, halved and roasted
8-10 thin slices red onion
2 cups 1/2″ cubes butternut squash, roasted
1/2 cup chopped dried figs
2 cups leftover turkey cut into bite-size pieces
1/2 cup oven-roasted walnuts
Olive oil
1/2 avocado, cut into small chunks
Sea salt and pepper
2 tablespoons cup goat cheese crumbles, optional
3-4 tablespoons sherry vinaigrette


Preheat oven to 425º. Peel and cut butternut squash into 1/2″ chunks. Place in medium bowl with 1 tablespoon olive oil and mix to coat. Put squash on a baking sheet and sprinkle with 1/2 teaspoon salt. Roast for 15 minutes then turn the squash with a spatula, to be sure it browns evenly. Continue cooking for 10 more minutes until golden brown and slightly crispy. Remove from oven.

At the same time the squash is cooking, add the halved cherry tomatoes to a glass pie dish. Drizzle lightly with olive oil and sprinkle with sea salt. Roast in oven for 15-20 minutes until soft. Remove from oven and set aside.

Turn heat to 350º. Place walnuts in a single layer in a small oven-proof dish and roast in oven for 5-10 minutes, tossing the nuts around occasionally to ensure even cooking. Nuts are done when they appear a shade darker and smell toasty. Remove from oven and set aside.

Assemble the salad: Put the greens in a large bowl. Add the turkey, figs, squash, tomatoes and onions. Top with walnuts, avocado and goat cheese if desired. Season with sea salt and fresh ground pepper. Add vinaigrette and toss to coat all ingredients evenly. Serve with warm whole grain bread.

Sherry Vinaigrette

Combine and shake well:
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1/2 cup good olive oil
pinch salt

Turkey and Squash Chili

This recipe combines the best of your Thanksgiving leftovers to make a delicious meal for a cold winter night!



1 sweet onion, chopped
2 red bell peppers, chopped
3 cloves garlic, minced
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons olive oil
2 teaspoons sea salt
2 cans twenty eight-ounce crushed tomatoes (I prefer Cento)
2 cups vegetable broth
2 cups butternut squash, cubed into 1/2″ pieces and roasted
2 cups cooked turkey
1 can black beans, rinsed and drained
1 tablespoon lime zest
Salted plain yogurt




Heat the oven to 425. Peel and cut the squash into 1/2″ pieces. Place 2 cups of the squash in a bowl and mix with 1 tablespoon olive oil to coat. Arrange squash on a baking try in a single layer and season with a generous pinch of salt. Roast for 15 minutes then turn the squash with a spatula, to be sure it browns evenly. Continue cooking for 10 more minutes until golden brown and slightly crispy. Remove from oven.

In a large pot or Dutch oven heat 2 tablespoons olive oil. Add the onion and bell pepper and cook over medium-high heat for 4-5 minutes until softened. Add garlic, chili powder, cumin, salt and pepper and cook for 1 minute. Turn the heat down to low and pour in the 2 cans of tomatoes. Stir in about 1 cup of broth to reach desired thickness. Bring to a boil then reduce heat to low and cook for 30 minutes at a low boil.

Add turkey, beans and squash and continue cooking for at least 30 more minutes, covered on low heat. Cook longer if possible.

Serve with lime zest and salted yogurt.

Get Your Daily Vegetables With This Monster Of A Veggie Burger!

I’ve tried so many veggie burgers I’ve lost track. The vast majority fall apart when I try to cook them or have way too many ingredients, so preparing them is a tremendous undertaking. I came across this recipe for the Green Monster Veggie Burger in a book I was reading about slowing down the aging process…a topic most of us are interested in!

I made just a few small changes and was delighted to discover that this burger is really delicious. I love that it’s made of mostly green veggies as opposed to the traditional veggie burger that often has beans as the main ingredient. My batch made eight burgers and I’ve been enjoying them ever since!

Green Monster Veggie Burger


2 cups frozen baby peas

5 ounces baby kale (one of the small bins)

1/2 broccoli head, cut into florets

1 large celery stalk or 2 small, chopped

1 onion, chopped

2 cloves garlic, minced

1 cup rolled oats

1 cup almond meal

1/2 cup walnuts, chopped

1 teaspoon Italian spice mix

2 teaspoons tamari

1 tablespoon Dijon mustard

1/2 teaspoon sea salt, or more to taste

1/4 teaspoon black pepper or more to taste


Your Choice:

1 small eggplant

1 red bell pepper

1 avocado, mashed

Salted plain Greek yogurt


Bring a medium pot of water to boil. Put in the kale, then after two minutes add the frozen peas and cook for seven minutes. Two minutes before time is up add the broccoli florets. Drain and set aside to cool slightly before transferring to a food processor.

In the meantime, heat a tablespoon of olive oil ibrocpeaskaleinbowln a small pan and sauté the onion for 2-3 minutes. Add the minced garlic and cook for another minute. 
Place the cooked vegetables together with the chopped celery into a food processor and pulse 4 or 5 times. Make sure to leave some texture.
Transfer vegetable mixture to a large bowl and stir in the oats, almond meal, walnuts, and sautéed onion and garlic. Season with the Italian spice mix, soy sauce, mustard, salt and black pepper.
Form burger patties and set aside.
If you’re using grilled vegetables as a topping, cut the eggplant and red bell pepper into thin slices. Heat 1-2 tablespoons olive oil in a skillet and roast them gently for 3-4 minutes until lightly browned.

In a large skillet, heat about 2 tablespoons olive oil and cook the veggie patties over medium-high heat for 2-3 minutes on each side.

Serve them with or without bread ( I like this Fitness Bread) with grilled veggies or your choice of toppings. Enjoy!