Sharing my version of the amazing Whole Foods red lentil dal soup, which is one of my very favorites. It’s gluten-free, dairy free, and a plant-based source of protein and nutrients.

Hi friends! How’s the week going so far? I’m in full elf mode over here; baking cookies, wrapping gifts, and even though I feel like I was prepared, there are a lot of last-minute errands to run. To k(partially) preserve my sanity, I’m spending some time in the sauna blanket tonight and have a yoga class booked for tomorrow.

For now, how about a cozy bowl of soup?

I have a mental list of quick grab-and-go meals that I can swoop in a pinch, are healthy, and that I really enjoy. Thankfully, Tucson has a lot of amazing healthy restaurants (and we just got a True Food!!), which makes it pretty easy. If I find myself in a bind and hangry in between picking up kids and running errands, it’s nice to know I have some faves I can easily pick up.

Whole Foods Red Lentil Dal Soup (copycat recipe)

This is one of my favorite easy healthy pickup meal options. I’ve had this lentil soup so many times this fall season already, I knew I needed to try to recreate it at home. The result is a super hearty, flavorful soup, with lots of nutrients, and is great with a large salad for lunch. It also freezes beautifully.

Here’s the recipe if you’d like to give it a try!

Ingredients:

One yellow onion, diced

2 carrots, peeled and chopped

Award Winning Instant Pot Chili Recipe [+VIDEO]

Instant Pot Chili that is award winning and bringing home cook-off victories across the country. You don’t want to miss diving into a bowl of our best chili!

If you want from scratch, our traditional chili is your answer. It took us 10 years to discover an award winning recipe and this is finally it, plus it’s an instant pot recipe which means it’s all done in less than 1 hour (with instructions for cooking on the stove top or crock pot as well)!! It is full of bacon, ground beef, beans, classic chili spices and all the toppings you want!

Let’s talk about how to make this homemade chili step by step, and discuss what goes well with it, and how to freeze it to eat later. So much to talk about, so let’s get going!

We attended a chili cook-off and brought this awesome Cheesy Ground Beef Enchilada Chili. It was so good, but soooo many arteries were clogged that night. It’s pretty unhealthy, but I heard a rumor that if you don’t eat it alone the calories don’t count.

Pretty sure that’s true.

If you want a healthy chili recipe, you should definitely try our award winning healthy turkey instant pot version, which uses ground turkey instead of beef. And imho, all chili, healthy or not so healthy, should be accompanied with a side of cornbread or our crazy easy 7-Up biscuits!

Chili Cook-Off Idea!

• Muffin Tin Trick

Oh! And listen to this, at the chili cook-off a couple of people brought muffin tins and then placed a sample scoop of each kind in the well so they could try them all and vote without going back or over eating. GENIUS. That’s seriously the smartest thing ever.

Next to figuring out this award winning instant pot chili recipe, right?! 😉

We hurried and made you all a video to help with the questions. Thank you for all of your love and support with making this the #1 chili out there!

Ingredients for Instant Pot Chili

• Meat: Ground Beef and Bacon
• Beans: Kidney Beans, Pinto Beans, and Black Beans
• Tomatoes: Fire Roasted Diced Tomatoes and Tomato Paste
• Vegetables: Red Onion, Red Bell Pepper, Garlic, and Jalapeño
• Broth: Beef Broth and Worcestershire Sauce
• Spices: Oregano, Ground Cumin, Kosher Salt, Ground Black Pepper, Smoked Paprika, Chili Powder
• Toppings: Sour Cream,

Award Winning Healthy Turkey Instant Pot Chili

Our Instant Pot Award Winning Chili Recipe is going viral but we couldn’t help but create a healthy instant pot turkey chili recipe for all of you looking for healthy instant pot recipes!

We hear you loud and clear. Cade and I are sitting on the couch watching the Olympics while the kids are in bed (Women’s Snowboarding to be exact, and Chloe Kim is KILLING IT!!!) and writing this Award Winning Healthy Turkey Instant Pot Chili recipe for you all because holy moly, the requests just keep pouring in!!

We almost didn’t post our classic chili recipe because we figured that everyone was totally set in their ways with their own favorite chili recipes, but boy were we wrong! It’s going crazy on our site!

Immediately we started hearing that we needed a vegetarian and a healthy chili recipe, but we can only test so much, so first up, our Award Winning Healthy Turkey Instant Pot Chili! It’s turkey bacon to still give that hint of bacon goodness, but in a more lean way, along with ground turkey, and lots of tomato flavor.

Alright, friends if it was you wanting a healthy Instant Pot dinner recipe, this turkey chili in an Instant Pot is for you!

What’s in Instant Pot Turkey Chili? 

For this healthy Instant Pot chili recipe, you’ll need ground turkey, turkey bacon, a mixture of black and pinto beans, fire roasted diced tomatoes, tomato paste, three kinds of peppers, red onion, chicken stock, and a variety of dried herbs and spices. 

We really wanted to create an Instant Pot turkey chili recipe that could be made with ingredients you already have on hand. You might need to pick up a few of these healthy turkey chili ingredients at the store, but I’m sure you have most of them in your pantry already. Instant pot chili isn’t hard to make, and we wanted to ingredients list to reflect that! 

How to Make Ground Turkey Chili in an Instant Pot

Turn your instant pot to sauté and cook bacon until crisp. Once cooked, remove the bacon and place on a paper towel-lined plate to absorb any extra grease.

Add the onions and peppers to the electric

Roasted Tomato Basil Soup with Mini Grilled Cheese “Croutons” [+ Video]

This Roasted Tomato Basil Soup is easy to make, and we topped it with grilled cheese croutons just for fun! A simple dinner that kids will love!

I know that I can’t be the only one that still has tomato coming out her ears. Right? I was wracking my brain about what to do with our huge colander stacked high with tomatoes, when I suddenly thought, what if I use those flavors, but make a soup to help move us into fall?

DING DING DING! Creamy tomato basil soup with mini grilled cheese croutons was born.

I love those little grilled cheese bites that act like little croutons in the soup. I’m not even kidding, it’s so delicious together.

Ingredients in Roasted Tomato Basil Soup

To make this easy fresh tomato soup recipe, you’ll need the following:

• Fresh tomatoes
• Garlic
• Olive oil
• Onion
• Salt and pepper
• Dark brown sugar
• Chicken broth
  • PRO TIP: If you want to make this recipe vegetarian, swap the chicken broth for vegetable broth.
• Heavy cream
• Fresh basil leaves
• Baguette
• Fresh mozzarella cheese
• Butter

The measurements for all the ingredients are listed in the recipe card at the end of the post. I actually love to make several batches of this recipe so I can freeze a bunch to eat throughout the whole winter. There is just nothing more comforting than a warm bowl of tomato basil soup with a little fresh parmesan cheese sprinkled on top and a grilled cheese sandwich on the side for dipping! Yes please!

What Are the Best Tomatoes for Tomato Soup?

We recommend using Roma tomatoes or vine ripened tomatoes for this creamy tomato basil soup. Avoid using beefsteak tomatoes, as we find they lack the bold flavor this soup needs. Larger tomatoes also hold a lot of water which thins out a soup.

Should the Tomatoes Be Peeled?

Peeling the tomatoes is optional but I haven’t ever felt like it was necessary. Roasting the tomatoes softens the tomato skin and blending them breaks them down until you would never know the skins were on. If you do want to peel them, the skins should slide off easily right after roasting the tomatoes.

How to Make Roasted Tomato Basil Soup

Making tomato basil soup with fresh tomatoes is easier than you might think! Here’s an overview of the recipe:

1. Roast tomatoes: Roast the tomatoes until soft and then let them cool a little.
2. Blend: Add the tomatoes to a blender and blend until pureed.
   • PRO TIP: If you have an immersion blender, you can use that instead. Move the tomatoes to a large bowl or sauce pan and blend the tomatoes there. Then they are easily measured to make sure you have enough.
3. Sauté: Heat up some olive oil in a large sauce pot then add the garlic and onions and sauté until fragrant.<

Sharing a delicious fall recipe for copycat Panera soup! This is dairy-free and SO delicious with a drizzle of olive oil and some roasted chickpeas on top. 

Hi friends! How’s the morning going so far? I hope you’re enjoying the day! I have a packed day with coaching appointments (YAY!) and excited to take a yoga class this morning. I hope you have a lovely day ahead.

Something that made me chuckle a bit recently: the Pilot said, “Ohhhh, soup season is here”

I was like… soup season is ALWAYS here.

I get what he’s saying. Some people like to enjoy warm and cozy bowls of soup during certain times of the year, like when it’s chillier outside. I’ve never fully understood because you can find me with a piping bowl of soup on a scorching summer day. Soup fan for life, no matter the weather or season.

I feel like soup is the PERFECT meal. It’s an easy way to get in a ton of nutrients, protein, it’s super satisfying, and there’s nothing like some fresh sourdough or cornbread dipped into soup or chili. I have quite a few recipes on the blog but was excited to make a version of Panera’s Autumn Soup. It’s dairy-free, the ingredients are so inexpensive, and it packs a ton of nutrients and fall flavor.

Let me know if you give it a try!

Panera Copycat Autumn Soup (dairy-free)

Ingredients:

Whole butternut squash

3-4 medium peeled, cooked sweet potatoes

1/2 cup pumpkin puree

1 onion

4 carrots

1 carton of veggie broth

can of coconut milk

nutmeg

cinnamon

salt and pepper

Instructions:

Step 1

Cook the butternut squash. Cut it in half, remove the seeds, and place in the Instant Pot with 2 inches of water, and cook for 12 minutes on manual. Remove the squash, drain the Instant Pot, and set aside to cool slightly.

Step 2

Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on manual.

Step 3

Do a quick release, and then stir in the butternut squash (if you use a spoon to scoop it out from the skin, it should come out easily), sweet potatoes, and coconut milk. Use an immersion blender to blend until smooth.

Step 4

Adjust seasonings as needed. Ours needed a bit more salt and cinnamon.

Step 5

Top with a