Our Two New Favorite Recipies

You know how it is when you find a new recipe you love and you not only want to eat it every night of the week but also share it with the world? Well, a few weeks back we tried both of these recipes and LOVED them, and ever since we've had them at least once a week! Of course, I have to share them with you all and I hope you enjoy them as much as we do!

The first is this amazing sweet potato, lentil, and brown rice soup. It's perfect for a cold Winter evening and so, so easy! To cut down on time I use pre-cooked lentils that I get at Whole Foods and make the brown rice in a rice cooker. I add micro greens to the top for a little more nutrition and use Greek yogurt for the yogurt.  Not only does this soup taste amazing but it also looks beautiful and is sure to be a crowd pleaser!

Sweet Potato and Coconut Milk with Brown Rice and Lentils

Serves 6.


2-3 large sweet potatoes, peeled and cut into 1/4 inch thick slices
2 TBS olive oil
sea salt and pepper to taste
3 TBS coconut oil, divided
1 large yellow onion, peeled and diced
1 tsp ground turmeric
1 TBS curry powder
2 TBS freshly grated ginger (from a 1 inch piece of ginger)
4 c. vegetable or chicken broth
3/4 c. orange juice
1 c. coconut milk
2 large shallots, peeled and minced
1 1/2 c. cooked black lentils
3 c. cooked brown rice
yogurt, for serving
fresh minced cilantro, for serving


  1. Preheat the oven to 400°F. Toss the sweet potatoes with the olive oil, salt, and pepper and spread out on a large rimmed baking sheet. Roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and set aside.
  2. Melt 2 TBS of the coconut oil over medium heat in a large saucepan. Add the onion and saute until translucent, about 3 minutes. Add the turmeric, curry powder, and ginger and saute until fragrant, 2 minutes more. Add the roasted sweet potato and broth and bring to a boil, then reduce heat to a simmer. Simmer for 2o minutes, then remove from heat and carefully transfer to a blender. Add the orange juice and coconut milk and blend until very smooth. Season to taste with salt and pepper. Set soup aside.
  3. In a small frying pan, melt the remaining 1 TBS of coconut oil over medium heat. Add the shallots and saute until translucent, about 2 minutes. Add the cooked lentils and saute until crispy, another 2 minutes. Remove from the heat.
  4. Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with lentils, yogurt, and cilantro.


The second recipe is your basic chickpea gyro but never have I found such an easy recipe! This is great for those nights when you are craving comfort food but still want to eat healthy.

Roasted Chickpea Gyros

Serves 4


1 15 oz can (425 g) chickpeas, drained and rinsed (1 ½ cup, 310 g cooked chickpeas if starting from dry)
1 Tbsp (15 mL) olive oil
1 Tbsp (6.8 g) paprika
½ Tbsp (3.4 g) ground black pepper
¼ Tbsp (1.7 g) cayenne pepper
¼ tsp (1.4 g) salt
4 pita flatbreads
1 cup (250 g) tzatziki (click here for recipe, use ⅓ recipe if you're just making it for these gyros)
¼ red onion, cut into strips
2 lettuce leaves, roughly chopped
1 tomato, sliced


  1. Pat dry chickpeas with paper towel, removing any skins that may come off.
  2. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
  3. Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.
  4. Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!

Bon Appetite! xx