Pumpkin Sriracha Ramen Soup

ramen 2Prep time: 5 mins

Cook time: 10 mins

Servings: 5-6


1 tablespoon coconut oil

1 onion, diced

2 garlic cloves, minced

1/2 tbsp. fresh ginger, minced

1 package shiitake mushrooms, sliced

3 1/2 cups chicken or vegetable broth

1 can (15 oz.) lite coconut milk

1 can (15 oz.) pumpkin puree

½ to 1 tbsp. sriracha

2 tsp. lime juice

1/2 tbsp. brown sugar

4 oz. ramen noodles (preferably whole wheat noodles but the package ramen without the spice pouch will work in a pinch)

1 package (14 oz.) extra-firm tofu, drained and cubed

Cilantro, chopped

Bean sprouts

ramen 2Directions:

  • Heat coconut oil over medium heat in a large pot. Add the onion, garlic, and ginger and cook for 3 minutes, stirring occasionally. Add the mushrooms and cook 5 minutes more or until mushrooms are tender.
  • Add the broth, coconut milk, pumpkin puree, sriracha, lime juice, and brown sugar and bring the soup to a simmer.
  • Add the ramen noodles and cook for 3-4 minutes at a simmer until the noodles are tender (or according to package instructions).
  • Remove from heat and add tofu and salt. Garnish with extra sriracha, cilantro, and bean sprouts if desired.

Easy Baked Purple Potato Chips

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4



2 lbs. purple potatoes, thinly sliced

3 TBSP of olive oil or oil of your choice

Sea salt

Pinch of black pepper


  • Preheat the oven to 400°F
  • In a zip lock bag, combine potatoes, oil, sea salt, and pepper. Close tightly and shake well until the potatoes are evenly coated.
  • Arrange the potatoes on a well-greased baking sheets about ¼ inch apart. Bake for 15 to 20 minutes or until crispy.

Low-fat Rainbow Macaroni Salad with Purple Potatoes

Macaroni Salad 2

Cook Time: 12 minutes

Cool Time: 30 minutes

Serves: 6 – 7


1 (13.25-ounce) box whole wheat elbow macaroni, dry

3 purple potatoes, cleaned well and cubed

1/3 cup plain, nonfat Greek yogurt

1/3 cup light mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon sweet pickle relish

2 teaspoons yellow mustard

½ teaspoons salt

¼ teaspoon black pepper

1 onion, chopped

1 yellow pepper, chopped

1 red pepper, chopped

3 ribs of celery, chopped


  1. Cook the pasta according to package directions for al dente.
  2. Place the cubed purple potatoes in a microwave safe container and cover.  Cook on high for 2-3 minutes or until potatoes are tender but still hold their shape. Time will vary depending on the microwave. Set aside to cool.
  3. While the pasta is cooking, make the dressing. In a large bowl, stir together the Greek yogurt, mayonnaise, vinegar, relish, mustard, pepper, and salt.
  4. Drain the cooked noodles and run them under cold water in order to cool them. Once cool, add the pasta and potatoes to the bowl of dressing and stir.
  5. Stir in the celery, onion, and peppers.
  6. Chill before serving.  Best if served fresh or within 2-3 days.

*The pigment that gives these potatoes their distinct color in called anthocyanin which is a water-soluble pigment as well as a potent antioxidant.  Because this pigment is water-soluble it is important cook them in the microwave rather than in a pot of boiling water in order to preserve the color and the antioxidants.