National Joint Month with Ahiflower

Disclaimer: This post has been sponsored by Ahiflower, but all opinions are my own.

Did you know that this month is National Joint Month and also National Vegetarian Month?

Last month I introduced you to Ahiflower® oil.  Ahiflower is a great way to make sure you are getting your omegas.  It’s also the perfect daily omega supplement option for vegetarians and vegans because it’s 100% plant-based!


I know people usually think of flax when it comes to a healthy omega source, but I am here to tell you that Ahiflower is better than flax and not from fish! Ahiflower converts up to 4 times more efficiently to omega-3 EPA than flaxseed oil (therefore you take less).  And another added bonus is that it is clean tasting so there is no fishy taste, smell or fishy burps!


Chunky Vegetable Soup

Fall is coming and I am going to start posting more soup recipes.  Starting with this Chunky Vegetable Soup.  I made this in the slow cooker and it couldn’t have been easier!  I used the slow cooker instead of the pressure cooker because this makes a big batch.  I didn’t think I could fit the whole thing in my pressure cooker.

I love using the slow cooker because the soup can cook even while you are not home.  In fact, when we made this, we left the house for most of the day and came home to a delicious smell.  It was making my mouth water.

chunky vegetable soup

As it’s written, this healthy soup recipe is vegan, gluten free, paleo and oil free.  If you wanted to make it more hearty, I think adding kidney beans or brown lentils may be nice additions.


Curry Chickpea Cous Cous

We eat at Whole Foods often, and this new recipe is a copycat version of the Curry Chickpea Cous Cous from the Whole Foods salad bar.  I have several other copycat versions from the whole food salad bar.  Two of my other favorites are the carrot ginger detox salad and the kale apple salad.

curry chickpea cous cous

I used Israeli cous cous to keep the recipe true to the whole foods version.  I know cous cous is not gluten free, but I really do think buckwheat or quinoa could be used in place of the cous cous if you wanted to keep the recipe gluten free.  However, keep in mind that buckwheat will take longer to cook than the cous cous will.

We ate this cold like a salad, but you can most definitely warm it up if you prefer.  It’s simple to make too.