Greens Soup


A few weekends ago, I was running errands while blasting Splendid Table on NPR (because it’s just how I do), when Sally Swift introduced Anna Thomas, and she started speaking about a “medicinal green soup.” I’ll be honest with you, I immediately scrunched my face and almost turned the radio off hearing those three worlds used together. As you can tell from previous entries, I’m a big fan of vegetables and kale in particular, but a straight up greens-based soup is never what I would describe as medicinal, wholesome, or comfort food. Thank you, Anna. I stand corrected.

This relatively simple recipe is one that I would unabashedly make for any other would-be nay-sayer. I think what really makes it is the heartiness of the leafy greens paired with the rich fat from the olive oil, and the natural sweetness of the caramelized onions. I knew going into this that caramelization would be laborious, but it’s worth every moment. I recommend making more than you think you’ll need, mostly because it’s just so damn delicious you can now add it to the next few days’ meals. I’m also looking forward to using any leftover soup to combine into a rice bake (think leftover roasted chicken tossed with greens soup and rice, baked with gruyere to top – yum!).

I used Great Northern Beans as they are an easy thickener and provide more protein than rice. To make the soup Whole30 compliant, leave out the beans – it’ll still be plenty delicious. Vegans, you’re almost there, just replace cashew cheese for your topper or forgo cheese altogether.

I can’t wait to hear how you feel about this marvelous soup.

Greens Soup


Slightly modified from Anna Thomas; Makes about 6 servings

  • 2 yellow onions, thinly sliced
  • 2 tbsps Olive oil
  • 1 bunch of chard, trimmed from spine and chopped
  • 1 bunch of kale, trimmed from spine and chopped
  • 1 cup baby spinach
  • 3 cups vegetable broth
  • 1 can Great Northern Beans
  • 1 tsp garlic powder
  • 1/2 tbsp salt
  • 1 tsp pepper
  • 1 tsp chili powder or cayenne
  • Squeeze of fresh lemon juice
  • Optional: gruyere for garnish


  1. In a sauce pan, gently toss onions with olive oil and a shake of salt. Cover and allow to cook on low heat for 1 1/2-2 hours. As Anna Thomas said “If you think the onions are ready, let it cook for another 30 min more”.
  2. While the onions are going, combine kale, chard, and spinach and vegetable broth in a saucepan and cook over medium-low until leaves are soft.
  3. Add in beans and seasonings through chili powder, then heat through. Remove from heat, add in onions, and blend together. An emersion blender works best, but a freestanding blender or food processor will get the job done, but might take longer.
  4. Once fully puréed, return to saucepan. Taste for any additional seasoning, then squeeze fresh lemon juice to finish.
  5. Serve with a small swirl of room temperature olive oil and a sprinkle of grated gruyere. Eat immediately (you won’t want to wait!).

Simple, Clean Lentil Soup


It’s the start of a new year, and I imagine many are going full steam ahead toward the clean, healthy eating trend… well, for at least the next two weeks. It wasn’t my intention to jump on prototypical beginning of year food train, but I felt like a wholesome delicious soup for dinner, so here we are. Continue reading

The Versatile Blogger Award



Wow! I’m so grateful to my friend Heidi Altree, of The Fit Frequent Flier, for nominating me for the Versatile Blogger Award. Heidi and I met while working at a Portland-based SaaS company, and while she is much more (frequently) active than I am, we bonded over a love of the outdoors and great food.

I am that person who is constantly posting food photos from dinner experiments, and My Favorite -Ings was born out of friends asking me for those recipes. Continue reading

Fruit Nut Bars


I don’t mind admitting it, I’ve become somewhat of a pro when it comes to packing my hiking snacks. Something sweet, something salty, punch of protein, and carbs to keep the tank full and fuel to burn. You can expect I’ll have some Babybel cheese, energy bites, beef jerky, and now, fruit nut bars.

The beautiful thing about these snacks is how incredibly easy they are to make and in short order. Using the base recipe of three ingredients (dried fruit, nuts, and chia seeds), you can easily modify the snack using a variety of fruits, keeping it new and refreshing. Continue reading

Summer Cherry Salsa


Whoever thought up the idea of salsa should be knighted. Seriously. Salsa is one of those side dishes that can step up your main dish’s game, or be a palatable introduction to your dinner party. With summer officially here, cherries are in season and an amazing sweet-meets-tart contribution to your meal plan. Filled with antioxidants and inflammation inhibitors, cherries offer multiple health benefits, particularly for those with arthritis, diabetes, insomnia, family history of cancer, and/or high blood pressure. Continue reading

Yummy Sauce


If you’re local to the Pacific Northwest, you likely know the wonder that is Café Yumm. They are famous for their lovely lemon curry sauce and layer it into rice, beans, tomatoes, avocados and other deliciousness to create a fast favorite. I tried my hand at recreating the Yumm sauce, and while it’s not an exact match, I’m happy to report that it is still delicious, healthy, and wonderful as a vegetable dip or for dressing meats. Continue reading

Quick and Healthy Energy Bites


I know I’m not alone when the munchies hit me HARD from 2-3:30pm each afternoon, and I rarely have healthy snack options around to quell the hunger. Luckily, I have some health-conscious friends who introduced me to the concept of Energy Bites. These small morsels of joy not only give the necessary sweet tooth fix I crave, but also provided a much needed energy boost halfway through the afternoon. Continue reading