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Home The Well Kitchen Recipes You Asked For!


This post is in response to so many of my Instagram followers asking for these recipes of food that I’ve recently prepared.  Although I love to cook – I find it meditative and relaxing – and I love to feed my family, I really don’t like spending a lot of time on a complicated recipe.  In addition, I often do not plan ahead; rather, I see something that looks good and want to make it that night ~ ergo, I often substitute various ingredients with what I have on hand.

These three recipes are no exception: all are modifications of other recipes.  What I particularly liked about these three (and full disclosure: I’ve been making some variation of this muffin recipe for 10 years now, alternating pumpkin with 2-3 ripe bananas) recipes is how fast I can throw them together – the magic happens as they cook themselves…and of course, the house smells wonderful!

Enjoy and let me know how they turn out!




Golden Red Lentil with Basmati Rice – my modifications (I got the recipe from Angela Liddon’s Oh She Glows, and she in turn modified it from a cookbook by Jennifer Houston and Ruth Tal of Toronto’s Fresh Restaurant)

2 TBS oil (I used olive oil)

1 medium organic onion, diced

3-4 organic garlic cloves, minced

2 TBS fresh ginger, grated (I used 1 TBS ground ginger)

3 organic carrots, peeled and thinly sliced into discs

2 tsp curry powder

1 tsp ground cumin

½ tsp ground turmeric

1½ cups dried red lentils

1 can organic coconut milk

2 cups organic low-sodium vegetable broth

½ tsp fine sea salt, to taste

ground pepper, to taste

½ bag of organic greens (I used Supergreens from Trader Joe’s)


  1. Sauté onion and garlic and a pinch of salt in oil in a large pot (I used a Dutch oven) over medium heat, stirring occasionally, for 4-5 minutes.
  2. Stir in ginger and carrots. Sauté for a few more minutes.
  3. Add in curry, cumin and turmeric. Stir well; cook until fragrant (about a minute)
  4. Pick over and rinse lentils in a sieve, then add along with can of coconut milk and broth to the pot. Bring to a simmer and reduce heat to medium-low. Cook, covered but with lid ajar, for about 20 minutes. Stir occasionally. When all cooked, add the greens until wilted; taste and add salt & pepper as desired.
  5. Serve over basmati rice (which I made with vegetable broth as recommended in original recipe), with a lime wedge on top.


RECIPE TWO: greensoup

Kale-Cauliflower Soup – my modifications

½ bag of organic Lacinato kale, de-stemmed (Trader Joe’s is my go-to in a pinch)

½ bag of riced cauliflower (again, Trader Joe’s)

4 TBS olive oil, salt and pepper

2 leeks, washed and sliced, white and light green parts only

2 garlic cloves, minced

4 cups organic low-sodium vegetable broth


  1. Heat oven to 375°. Toss kale and cauliflower in 2 TBS olive oil, salt and pepper. Spread evenly on a cookie sheet and roast for approximately 20 minutes.
  2. Meanwhile, slice leeks and then sauté with garlic over medium heat in a large pot (I used a Dutch oven) with approximately 2 TBS olive oil.
  3. Add the cauliflower and kale, along with the vegetable broth.
  4. Transfer to a blender and puree in batches.





Pumpkin-chocolate muffins – my modifications

½ cups oil (I used non-GMO canola)

½ cup organic cane sugar (I have used maple syrup or honey before as well)

2 organic pasture-raised eggs

1 can organic pumpkin

3 TBS organic milk (I often use almond milk or coconut milk)

2 cups organic flour (I often swap out 1 cup for 1 cup almond meal)

1 tsp baking soda

½ tsp salt

½ tsp baking powder

1 bar of fair-trade dark chocolate (I like Theo chocolate bars, especially the coconut chocolate and the orange chocolate) broken into little bits


  1. Preheat oven to 350° and grease a bread or muffin pan (I alternate between making loaves of this recipe and muffins, both regular size and mini-muffins).
  2. Mix all the ingredients together in a bowl. I always add the chocolate last.
  3. Pour into desired baking pan and bake bread pan for one hour or until toothpick comes out clean; bake muffin pan(s) for approximately 25 minutes or until toothpick comes out clean. Depending on size of muffins, I usually make about 16 regular-sized muffins or about 30 mini-muffins.

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