west african peanut soup 

i made this recipe from cookieandkate.com last night with my boyfriend, and it was AMAZING! less than ten ingredients, but full of flavor and accommodating to his vegetarianism and my gluten intolerance. we paired it with the super easy flatbread recipe (i substituted gluten free flour and it was just as tasty!). 


  • 6 cups low sodium vegetable broth (we just used veggie bouillon cubes)
  • 1 medium red onion, chopped (we subbed in a yellow onion since that’s what i had in the kitchen)
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch collard greens, ribs removed and leaves chopped into 1-inch strips (we used kale instead, and ripped it by hand)
  • ¾ cup unsalted peanut butter (we just used regular chunky peanut butter and it was fucking delicious)
  • ½ cup tomato paste*
  • Hot sauce, like sriracha (AKA rooster sauce)


  1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
  2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. 

and done! tastes even better leftover. <3


So there’s a lovely person out there named Leanne Brown who put together a free cookbook specifically for people with a low budget! Apparently, this is a cookbook full of food that you can make for yourself for under 4 dollars a day, go check it out and I will be doing the same.



Here in Eastern PA we’re getting slammed with snow storm after snow storm so what’s better than a giant pot of absolutely delicious chili? I stored mine in individual serving mason jars and put the extra (that I won’t eat this week) in the freezer for the next huge snowstorm! Feel free to spice this up with your favorite spices or veggies, I picked green beans because I always have them frozen on hand and zucchini (I waited until almost the end to add it so that it wouldn’t get soggy). I’ve been having this for lunch along with a big salad and a yogurt for a filling, delicious, balanced meal!

For more healthy gluten free recipes and for more soup recipes go here. :)

Easy Greek Lemon-Rice Soup - Avgolemono

You will need:

  • A couple cups of cooked rice
  • A few cups of broth or stock (chicken is the usual, but it doesn’t really matter)
  • Spices 
  • 1 egg
  • Any frozen or fresh vegetables you want to throw in
  • Any pre-cooked protein if you happen to have some on hand

Put the broth on medium and start warming it up.  Toss in your spices (I generally use salt, pepper, garlic, rosemary, maybe a pinch of powdered ginger, or whatever smells good).  When it’s warm (but not boiling), crack your egg into a bowl and beat it fairly smooth.  Keep stirring while you pour a cup of broth into the egg, bringing it up to temperature without curdling.  Pour that back into the broth and turn it up to medium-high.  Once it just starts to simmer, toss in any veggies or extras you want.

Serve over rice for an easy, filling meal.