Colorful Cabbage and Lentil Cooked Salad


When dinner time came yesterday, I was hangry and lazy.  I wanted to throw something together that was filling, but was also really easy and didn’t take a lot of work on my part.  This cabbage and lentil salad was just the thing!  Super filling due to the fiber and the protein from the lentils…Super delicious due to the different flavors in there…and as always SUPER DUPER healthy due all the fantastic ingredients.  I mean, duh, the two main ingredients are cabbage and lentils, both of which are crammed full of health benefits!



Look at all that awesome nutrition in this meal.  Not only will you be fully sated after this meal, you will also feel amazing because of how healthy this meal is!


Ingredients (serves 2-3):

  • 1 cup lentils
  • 2 Tbsp. olive oil
  • 1/2 red onion, chopped
  • 2 large garlic cloves, minced
  • 2 large carrots, peeled and shredded
  • 1/4 head of green cabbage, chopped into thin slices
  • 1/4 head of red cabbage, chopped into thin slices
  • 1/2 tsp. paprika
  • 1 tsp. dried oregano
  • 1/2 cup broth (any kind will do) or 1/2 cup water
  • sea salt and pepper for seasoning
  • shredded cheese for topping (I used a hard goat cheese), optional


1.) Prepare the lentils as described on the package.  Set aside.

2.) Heat the olive oil in a large frying pan over medium heat.  Add the onion and garlic and cook until it starts to sweat (about 3-5 minutes).


3.) Add the carrots, red cabbage, green cabbage, paprika, oregano, and broth (or water).  Cook until the cabbage is soft (about 10-15 minutes).


4.) Add the lentils to the pan and cook for another 1-2 minutes.


5.) Transfer to plates, season with salt and pepper, and top with shredded cheese, if desired.


See?  Super easy, super healthy, super filling, and SUPER DELICIOUS!  Enjoy! 🙂

Sautéed Chicken and Cabbage


Okay, so this is a SUPER simple dinner to make, but guys, oh my gosh, is it ever delicious!  It is a HUGE hit every time I make for dinner (for me included, because not only does it taste delicious, it’s SO easy to make!).

This dish makes for an awesome meal.  The cabbage, along with the other veggies tucked in there, provide a ton of healthy nutrients and benefits.


On top of that, the chicken in there provides a perfect pack of protein that makes this a super complete meal that leaves you feeling satisfied and your belly happy.

Let’s take a look at the recipe!


Ingredients: (makes 2-4 servings)

  • 1 Tbsp. olive oil
  • 1 lb. boneless and skinless chicken breast cut into very small pieces
  • 1 small cabbage, chopped into very short thin strips (as if you were making coleslaw)
  • 2 carrots, peeled and shredded
  • 2 tomatoes, finely chopped or pureed
  • 1 Tbsp. paprika
  • 2 bay leaves
  • 3/4 cup chicken stock (or you can use water)
  • sea salt and pepper, to taste
  • optional toppings (fresh parsley or a dollop of plain greek yogurt)


1.) In a large frying pan, heat the olive oil over medium heat.  Add the chicken and sauté for 7-10 minutes until cooked through.


2.) Add the cabbage and paprika to the frying pan.  Stir to combine and cook for an additional 5-7 minutes.


3.) Add the tomato, carrots, bay leaves, and chicken stock to the frying pan.  Cover and cook for 25-30 minutes until the stock is completely absorbed, and no liquid is remaining.


4.) Transfer to a plate and season with salt and pepper to serve.  If desired, top with a dollop of plain greek yogurt and fresh parsley.


Wait until you sink your teeth into this stuff!  SO tasty and good for you!  Enjoy! 🙂

Roasted Chicken and Autumn Veggies


Are you ready for the best Autumn dinner ever?  Well, I’ve got the recipe for you right here!  I got the idea from the following pin that links to a recipe for roasted chicken and veggies.


I used different veggies and different seasoning to create a perfectly autumn-esque dinner!  As usual, this dish is REALLY good for you.  With the sweet potato, brussels sprouts, onion, and apple, this dish packs some serious nutrition! Some of those health benefits are as follows.

  • Full of antioxidants
  • Cancer prevention
  • Anti-inflammatory
  • Cardiovascular support
  • Immune boosting
  • High in Fiber

That just reaches the surface of how good this dish is for you.  So, that’s all great, but what I really like best about this dish is the cozy feeling I get while eating it.  It’s warm and satisfying, and the flavor is SO amazing!

Okay, let’s get to the recipe!



  • 1 lb. boneless skinless chicken breast
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. garlic powder, divided
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • 1/4 tsp. sage
  • 1 very large sweet potato, peeled and chopped into 3/4 inch cubes
  • 1 large Honeycrisp apple, cored and chopped into cubes
  • 1 lb. Brussels sprouts, washed and quartered
  • 1/2 large red onion, cut into 1 inch square pieces
  • sea salt and pepper, to taste


1.) Preheat the oven to 450 degrees.  In a small container or 1 quart plastic sealable bag, add the chicken breasts, 2 Tbsp. olive oil, the apple cider vinegar, 1/4 tsp. garlic powder, the rosemary, thyme, and the sage.  Move chicken breast around to coat with the oil and herbs.  Set aside while you prepare your veggies (at least 10 minutes).


2.) Prepare all your veggies and apple as described in the ingredient list.  Spray a large baking sheet with olive oil.  Spread the veggies and apple out on the baking sheet.  Drizzle the other 2 Tbsp. olive oil over the veggies and sprinkle with the other 1/4 tsp. garlic powder.  Stir on the pan to coat.


3.) Place the chicken breasts on top of the veggies, and drizzle the leftover juice in the bag or container over the chicken and veggies.  Place in the oven and bake at 450 degrees for 35-40 minutes until the chicken is cooked through.


4.) When done, transfer to a plate and season with sea salt and pepper.


Now get ready to have your sock knocked off, because this is DELISH!!!  Enjoy! 🙂