Lentil & Sardine Bake

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This lentil and sardine bake is SO good!  I actually made it for breakfast, and it was a perfect way to start the day!  The lentils provide a whole bunch of iron, folate, fiber, and complex carbohydrates, which provides tons of energy to get your day going.  Even better, this dish contains the best of the best: sardines!!!  Sardines are a major power food.  They provide loads of omega-3’s, vitamin D, and vitamin B12.  What’s so great about sardines is that they are teensy tiny, so they don’t absorb much mercury like most fish and seafood. They are one of the few types of seafood that are safe to eat now-a-days.  The following pin explains 7 health benefits of sardines.


All this in these little guys!  Another great thing about sardines is that they are a milder fish.  In all honesty, I don’t like the taste of fish, but sardines are actually pretty good.  I get the boneless and skinless sardines packed in water – YUM!  If you are looking to start including sardines in your diet, this bake is a good way to do it.  You don’t really taste the sardines in this, so if you don’t like the taste of them, it is well hidden with all the flavors going on in this yumminess!

All that being said, if you really are opposed to eating sardines, you can replace them with mushrooms in this recipe, and the recipe is still delicious!  It will have less nutrients, but will still be healthy.  It will also transform this into a vegetarian meal if that is what you’re looking for.

Okay, let’s get to the recipe!



  • 1 cup green lentils
  • 1 cup sardines (2 tins of sardines)
  • 1 carrot, chopped
  • 1 red onion, chopped
  • 2 eggs
  • 1 bunch of parsley
  • 1 bunch of dill
  • 1 bunch green onions
  • 2 tsps. thyme
  • sea salt, to taste


1.) Preheat your oven to 350 degrees.

2.) Prepare your lentils as directed on the package.  Strain well, and place in a large bowl.

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3.) While your lentils are cooking, prepare your vegetables.

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4.) Heat a bit of olive oil in a frying pan.  Add the onion and carrots, and cook for about 7 minutes. Put the cooked onion and carrots on top of the lentils in the bowl.

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5.) Add the parsley, dill, sardines, eggs, green onions, thyme, and sea salt to the bowl.  Mix well.



6.) Place the content of the bowl into a prepared bread pan (greased and lined with parchment paper hanging off the sides for easy removal when done cooking).

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7.) Place in the oven and bake at 350 degrees for 40 minutes.

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8.) Allow to cool and set in pan for about 10 minutes.  Use the edges of the parchment paper to pull out of the pan.  Chop into slices and serve.

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YUM!  Enjoy! 🙂

Kale Soup

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Ya-hooooo!  It’s getting to that time of year again where soup is ALWAYS on the menu, and I couldn’t be happier about it!  There’s just something about a good ol’ hot bowl of soup to make you feel content and cozy on a chilly day (of course, now that we’ve moved to San Antonio, chilly may be a bit of an overstatement…or a lot of an overstatement).  You can take the girl out of Michigan, but you can’t take the Michigan out of the girl – I LOVE (and miss) my chilly days, but that’s not going to stop me from enjoying soup season!

Anyway, so this soup!  I was on Pinterest (shocking, I know 🙂 ), and I saw the following recipe for Kale and potato soup.


As many of you know, I don’t eat potatoes, but I’ve got great news!  I’ve found that in soups, a great substitute for potatoes is turnips!  When you cook them, they have the same consistency as a potato, and they are FULL of nutrition!  Here are some of the health benefits of turnips!


As you can see, these guys are a wonderful substitute for those of us who don’t eat taters!  So, knowing this, I made quite a few adjustments to the recipe that the pin goes to, and the result is a delicious and filling bowl of soup!  Yay!



  • 1 1/2 Tbsp. olive oil
  • 1 red onion, chopped
  • 1/2 cup buckwheat groats
  • 7 cups water
  • 1 tsp. dried rosemary
  • 1/2 tsp. garlic powder
  • 1 large turnip, peeled and chopped into bite size pieces
  • 1 bunch of kale, thick stems removed and chopped into small pieces
  • sea salt and pepper for seasoning


1.) In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook for 5 minutes.  Add the rosemary, garlic powder, and water.  Increase the heat to high and bring to a boil.  Once boiling, add the buckwheat groats.  Reduce the heat to low and let simmer for 15 minutes while the groats become tender.

2.) Add the turnip and Kale and cook for about 10 more minutes until the turnip is at your desired consistency.  Season with salt and pepper and serve!

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Happy Soup Season!  Enjoy! 🙂

Hawaiian Salad with Spicy Pineapple Dressing


As promised, I am posting my recipe for this delicious Hawaiian salad with spicy pineapple dressing that I made to go along with my slow cooker pineapple chicken.  They go SO well together, and both are extremely healthy and easy to make, though the meal presentation itself makes it look like it took much longer to put together than it does!



2 servings

For the salad:

  • 4-6 cups baby springs
  • 1 orange bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 3/4 cup fresh pineapple chunks
  • 1/2 cup red onions, thinly sliced

Toss all the ingredients together in a bowl.


For the dressing:

  • 3/4 cup fresh pineapple chunks smashed into small pieces
  • 2 Tbsp. fresh cilantro, chopped
  • 2 Tbsp. freshly squeezed orange juice
  • 4 tsp. apple cider vinegar
  • 1 tsp. jalepeño, diced
  • 1/4 tsp. garlic powder
  • 2-3 Tbsp. olive oil


Delicious!  Paired with the slow cooker pineapple chicken, this makes an excellent, healthy and tasty meal that you will LOVE!  Enjoy! 🙂