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.

Peaches and Cream Breakfast Quinoa

Instead of using heavy cream to achieve a smooth, rich texture we use Greek yogurt for a truly satisfying breakfast.

Read More »

Lemon Grass-Coconut Shrimp

An easy and healthy weeknight meal.  The best part is that it cooks in only 30 minutes!

Lemon Grass Coconut Shrimp 1

Yield: 4 Servings
Prep time: 10 minutes
Cook time: 20 minutes

Read More »

Chocolate Date Truffles

The perfect recipe for anyone with an insatiable sweet tooth! These chocolatey truffles are made out of dates making for a high fiber dessert that does not skimp on flavor. Sweet, filling, and guilt free!

Read More »

Sweet Potato Skin Bites

Yield: 16 potato bites
Prep time: 15 minutes
Cook time: 1 ½ hours

2 medium sized sweet potatoes
2 strips of turkey bacon
1 TBSP extra-virgin olive oil
1 cup low-fat mozzarella cheese
2 TBSP Parmesan cheese
1 scallion, thinly sliced

Read More »

Vegetarian Lentil “Meatloaf”

Yield: 6 servings
Prep time: 10 minutes
Cook time 45 minutes to 1 hour

Vegetarian Lentil Meatloaf

Read More »

Chicken Taco Loaded Sweet Potatoes

An easy, healthy, and delicious weeknight dinner!

Chicken Taco Loaded Sweet Potato

Yield: 2 potatoes
Prep Time: 10 minutes
Cook Time: 10 minutes

Read More »

Easy, Cheesy Stuffed Chicken Breast

Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 4 Servings

Read More »