Yellow Split Pea & Sweet Potato Soup

Yellow Split Pea & Sweet Potato Soup
*Batch Cooking Recipe*
This recipe can easily be cut in half to make a smaller batch. Keep cooking times the same but use exactly half of each ingredient.


  • 8 1/2 cups water
  • 1 large onion, chopped (about 2 cups)
  • 1 tablespoon freshly grated ginger
  • 2 cups dried yellow split peas
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup toasted pumpkin seeds

Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.

Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a food processor until smooth and creamy. Garnish with pumpkin seeds.

Lentil Loaf

Lentil Loaf
*Batch Cooking Recipe*
Rich and Tasty


  • 1 cup brown lentils, picked over and rinsed
  • 3/4 cup bulgur wheat
  • 8 ounces cremini mushrooms, sliced
  • 1 large onion, chopped
  • 2/3 cup apple cider
  • 2 teaspoons poultry seasoning
  • 1/4 teaspoon fine sea salt
  • 3/4 cup quick-cooking oats
  • 1 red bell pepper, finely diced
  • 1/4 cup chopped fresh parsley leaves

Put lentils in a small saucepan with 2 cups water and bring to a boil over high heat. Cover and simmer until lentils are very tender, about 40 minutes. Drain well and set aside.

Put bulgur in a small saucepan with 1 1/2 cups water and bring to a boil over high heat. Cover and simmer until bulgur is tender and water is absorbed, about 15 minutes. Set aside.

In a medium skillet, combine mushrooms, onion, cider poultry seasoning and salt. Cover and simmer over medium heat until vegetables are very tender, about 15 minutes. Transfer to a food processor and pulse until finely chopped. Scrape into a bowl and fold in lentils, bulgur, oats, bell pepper and parsley.

Preheat oven to 375°F. Lightly coat 8- or 9-inch loaf pan with butter. Pack lentil mixture firmly into pan and smooth the top. Bake until edges brown slightly, about 1 hour. Cool in pan 25 minutes, then invert it onto a serving plate. Remove parchment and let the loaf cool a few more minutes. Use a serrated knife to cut the loaf into 1-inch-thick slices.

To freeze leftovers, let the loaf cool to room temperature, cut into serving slices, wrap in foil or freezer-safe plastic wrap and freeze up to 1 month.To reheat, unwrap and microwave, or place on a parchment-lined baking sheet and bake in a 275°F oven until heated through, about 45 minutes.

Millet Cereal

Millet Cereal
*Batch Cooking Recipe*
Cooked millet is a great breakfast alternative to oatmeal or cream of wheat. Here it’s infused with cinnamon and cardamom and served with dates and sweet mandarin oranges.

  • 2/3 cup uncooked millet
  • 2 cups water
  • 1 1/2 cup cups orange juice
  • 4 large dates, pitted and chopped
  • 1 cinnamon stick
  • 1/2 teaspoon green cardamom pods
  • Pinch of salt
  • 1 cup canned Mandarin oranges (canned in water), drained

Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Transfer to a large bowl, cover with cold water and rub millet grains with your hands for about 5 seconds. Transfer to a strainer, rinse for 1 minute then drain millet well.

Put drained millet into a small pot. Add water, orange juice, dates, cinnamon, cardamom and salt and bring to boil over medium high heat. Reduce heat to medium low, cover and simmer, stirring occasionally, until liquid is absorbed and millet is tender, about 40 minutes. Remove and discard cinnamon and cardamom then stir in mandarin oranges, spoon into bowls and serve.

Blueberry Muffin Smoothie

Blueberry Muffin Smoothie
A fresh and filling breakfast shake reminiscent in flavor of a blueberry muffin! Oats and omega-3 essential fatty acids from flax oil help you power through a busy morning.

  • 1 1/2 cup of orange juice
  • 2/3 cup fresh or frozen blueberries
  • 1/2 cup of rolled oats
  • 2 T of flax oil
  • 1/2 t of cinnamon
  • 1 cube of ice

Purée all ingredients in a blender and serve immediately.

Eggplant Bolognese

Eggplant Bolognese
*Batch Cooking Recipe*
The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.


  • 1 cup dry red wine
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 medium eggplant (about 1 pound), peeled and chopped
  • 12 ounces button or cremini mushrooms, chopped
  • 2 teaspoons chopped fresh rosemary
  • 3 tablespoons no-salt-added tomato paste
  • 1 (28 ounce) can no-salt-added crushed or diced tomatoes
  • 1 1/2 cup low-sodium vegetable broth
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup plain unsweetened almond milk
  • 3 tablespoons chopped fresh basil, divided
  • 1 pound whole wheat or other whole grain pasta

Bring red wine to a simmer in a large pot over medium heat. Add onion, carrots, celery and garlic and cook , stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes. Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes. Stir in tomato paste and cook 1 minute, stirring constantly. Add tomatoes, broth and pepper and bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally. Remove from the heat and stir in almond milk and 2 tablespoons chopped basil.

To serve, cook pasta in boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with remaining basil.

Collard Rolls

Collard Rolls
*Batch Cooking Recipe*
Sturdy collard leaves make excellent nutrient-dense wrappers for a tasty mixture of aduki beans, bell pepper and brown rice.

  • 2 bunches collard greens
  • 1/3 cup orange juice
  • 3 tablespoons tahini
  • 1 clove garlic, minced
  • 2 cups cooked brown rice
  • 1 (15 ounce) can no-salt-added aduki beans, rinsed and drained
  • 1 red bell pepper, finely chopped
  • 2 teaspoons toasted sesame seeds

Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Cook 5 minutes or until just tender. Gently remove leaves from water and drain in a colander. Carefully transfer 12 largest leaves to a baking sheet lined with paper towels. Chop remaining leaves and squeeze to drain excess liquid (you should have about 1 cup chopped leaves).

In a large bowl, whisk together orange juice, tahini and garlic. Add chopped collards, rice, beans, bell pepper and sesame seeds. You will have about 4 cups mixture. Arrange a reserved collard leaf on your work surface and top with 1/3 cup rice filling. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling and serve.

Baked Fries

Baked Fries
Serve these oil-free fries with your favorite veggie burgers. Reheat leftovers for use in breakfast tacos.BakedFries
2 lbs potatoes (sweet or russet)
2 Tbsp vegetable broth
4 cloves garlic, minced
2 tsp onion powder
1/2 tsp Mike’s All Purpose Seasoning “Original Recipe”

Preheat oven to 400°F. Slice potatoes into thin matchsticks and place in a large bowl with broth. Toss until coated. Add garlic, onion powder and seasoning and toss until evenly coated. Place potatoes in a single layer on prepared baking sheets.

Bake 20 minutes. Turn potatoes and continue to bake 20 to 25 minutes longer or until crisp-tender.

Sesame Peanut Noodles

Sesame Peanut Noodles

Serve this colorful noodle dish at room temperature or chilled.


  • 1 (12 ounce) 100% whole grain soba noodles
  • 2 cups snow peas, strings removed
  • 2 Tbsp creamy peanut butter or almond butter
  • 2 Tbsp rice vinegar
  • 1 Tbsp reduced sodium tamari
  • 1 Tbsp sesame tahini
  • 1/8 tsp crushed red chile pepper
  • 1 1/2 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced green onions
  • 3 Tbsp toasted sesame seeds
Cook soba noodles according to package directions. Add snow peas with 1 minute cooking time remaining. Drain noodles and snow peas thoroughly.
Meanwhile, in a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper. Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and vegetables thoroughly with sauce. Serve at room temperature or chilled.

Mixed Berry Juice

Mixed Berry Juice
Use any favorite fruits such as peaches, raspberries or bananas.


  • 2 apples
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup fresh or frozen raspberries
  • 1/2 cup fresh or frozen strawberries

Add apples and berries in a juicer. Note: Make it a smoothie by adding 1/2 cup unsweetened almond milk.

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers
bacon_wrapped_shrimp Ingredients
1 pineapple, peeled, cored and cut into 1-inch cubes
1 small red onion, cut into 1-inch squares
8 strips bacon, cut in half
16 large raw shrimp, peeled and deveined
1 cup Kenny’s Barbecue Sauce
2 Tbsp honey
1-2 Tbsp chipotle puree (to taste)
1/4 cup cilantro
1 lime, cut into wedges

Soak 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler. Meanwhile, preheat the grill.

Skewer alternately pineapple and onion. Next, wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 shrimp on each bamboo skewer.

Place skewers on grill that has been lightly seasoned with canola oil. Grill until bacon gets crispy and shrimp gets opaque. Also, brown the vegetables and fruits.

While food is grilling, mix barbecue sauce, honey and chipotle puree. Set aside half of the sauce for dipping. Brush skewers with sauce on each side with the sauce about 1 to 2 minutes before they are done.

Garnish with some cilantro and lime wedges.