Red Lentil and Spinach Soup

After all the holiday dessert indulging, this healthy Red Lentil and Spinach Soup is a great way to get back on track! I just love a good soup recipe, don’t you?  There is a little back story on how this recipe came about.  I will share below.


Red Lentil and Spinach Soup


This Christmas, my husband’s family celebrated on the 22nd, so we had no plans on Christmas Day.  We decided to celebrate by going out for Middle Eastern food to celebrate my husband’s Turkish side.  The soup they served was so good, so I had to remake it when I got home.  I have to say that my version came out pretty darn good!

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Lentil Spinach Salad with Avocado

I have had 2 big bags of green lentils I needed to use up.  So today was the day to make this Lentil Spinach Salad with Avocado.  Avocado makes everything better, doesn’t it?  This lentil salad came out really good and it’s easy to make.  Budget friendly too.  If you like lentils too, you may also like my lentil sloppy joes and my lentil loaf.

Lentil Spinach Salad with Avocado - My Whole Food Life

This makes a lot.  About 4-5 servings.  I think it is better the next day after the flavors have had time to marinate.  It’s a great dish for a crowd.  If you are new to lentils, this is the perfect dish to start with.

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Spinach Chickpea Omelets (Vegan)

On occasion I like to eat a savory breakfast. Sometimes you need a change from overnight oats.  That is why I make these Spinach Chickpea Omelets.  Before I became vegan, I LOVED eggs.  They are actually one of the only animal foods I miss.

These chickpea omelets fill that void though.  I eat one of these with a side of roasted veggies.  So good and it’s a great way to get more veggies into your diet.

While this recipe is written with spinach, you can use the recipe as a base to add in whatever veggies you like.   I originally saw the recipe for chickpea omelets on this website.  I have changed up the original recipe quite a bit.


Spinach Chickpea Omelets - My Whole Food Life

You can make these 2 ways.  Make the batter thicker for more of a pancake feel, or make the batter thinner, to make them more of like an omelet.

I personally like the pancake option better, but that is just me.  I serve this with a side of roasted vegetables.  My favorite vegetables to eat with this are sweet potatoes and Brussels sprouts. Yum!

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Spinach Chickpeas and Mushrooms

We have been staying at my inlaw’s house during our kitchen renovation.  My mother in law made this awesome Spinach, Chickpeas and Mushrooms dish.  It’s super simple to whip up and naturally I had to share it with all of you.  This Spinach, Chickpeas and Mushrooms recipe could be eaten as a side dish, or you can serve it over rice or quinoa for a complete meal.  Spinach, mushrooms and chickpeas are 3 of my favorite foods.  If you love chickpeas as well, you may also like my maple cinnamon roasted chickpeas or my epic chickpea spread.

Spinach Chickpeas and Mushroom - My Whole Food Life

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Quinoa Spinach Patties

I run a healthy living group on Facebook.  The other day there was a discussion about some Quinoa Spinach Patties from Costco.  They sounded amazing, but the ingredients were less than desirable.  So I decided to attempt a homemade version of Quinoa Spinach Patties based on the ingredient list.  They came out delicious!  This recipe is very easy to make too.

Spinach Quinoa Patties - My Whole Food Life

You can eat these Quinoa Spinach Patties on a bun like you would a veggie burger.  Or you can serve them as is with a side of veggies.  I topped mine with a little avocado and ate them with some roasted vegetables.  I am not a big bread fan, so I preferred them without the bun.  These patties would also be good on top of a salad or in a lettuce wrap.   So yum!  These quinoa patties are vegan and gluten free.

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Farro with Spinach and Mushrooms

My husband loves to cook and often comes up with the savory dishes for the blog.  One of the more popular dishes that he has created is the Peanut Noodle Stir Fry.  I love to bake and stick mostly to doing that.  This is a dish he came up with.  I am going to be on a panel for a Google + hangout soon.  In preparation, Bob’s Red Mill sent me a box of their Grains of Discovery line.  Farro was one of the grains in the kit.  I have always wanted to try it and I am so glad I did.  It has a nutty taste and texture that goes very well with the mushrooms.

Farro with Mushrooms Watermark 2

If you are gluten free, wild rice or quinoa would work as well.  We ate ours warm, but I think it would be a great cold dish as well.

Farro with Spinach and Mushrooms

Farro with Spinach and Mushrooms


  • 3 cups vegetable broth
  • 1 1/2 cups farro
  • 1 8oz package of mushrooms sliced thin
  • 1/2 yellow onion (or 1 cup chopped)
  • 1 garlic clove minced
  • 2 T white wine vinegar
  • 1-2 handfuls of spinach
  • 2 T oil (I used walnut oil)


  1. In a saucepan , add the farro and vegetable broth and cook on medium heat until all the broth is absorbed.  In another saucepan , saute oil, garlic, onion and white wine vinegar medium high heat and cook for about 6-8 minutes. 
  2. Add mushrooms and stir for another 5 minutes or so. 
  3. Once the farro is done, add it to the sauce pan with the mushroom onion mix. 
  4. Add salt and pepper to taste and lastly add in the spinach and cook until slightly wilted. 
  5. Remove from heat and serve immediately or refrigerate for later.  Enjoy!