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Split Pea, Lentil, and Farro soup

Here's a hearty soup that's great for cool evenings and reheats well. After our first meal, I store the leftovers in mason jars, refrigerating some and freezing the rest. When reheating, add 2-3 tbsp water per serving and stir well.

Minutes to Prepare: 5
Minutes to Cook: 60
Number of Servings: 10


1 tbsp extra virgin olive oil
2 containers mushroom broth (8 cups)
1 container low sodium vegetable broth (4 cups)
1 cup Farro grain, pearled
1 cup dried green lentils
2 cups dried green split peas
1 tbsp garlic salt
Pepper, black or white, to taste


Over medium high heat, toast farro in olive oil until it smells nutty. Add first container of mushroom broth. Bring to a boil, then simmer for 5 minutes. Add green lentils and second container of mushroom broth. Bring to a boil, then simmer on medium heat for 10 minutes. Add split peas and final container of veggie broth. Simmer, stirring occasionally, adding water as the broth is absorbed until peas come apart, approximately 45 minutes. Add garlic salt and pepper to taste.

Serving Size: Makes 10 1-cup servings

Banana Nut and Seed Energy Biscuit

Originally uploaded by theartofmegan

This bar is a great start for a high-fiber, high-protein, vitamin and omega-rich breakfast, or a great satisfying snack. I like to eat these with a piece of fruit and a glass of milk an hour or so before going on a run, or when I'm running out the door with a travel mug full of coffee.

45 Minutes to Prepare and Cook


Salt, 1 tsp
Pumpkin Seeds, 1 cup
Wheat germ, 1 cup
Flax Seed, 1 cup
Whole Wheat Flour, 1 cup
Hemp Seed Nut (hulled hemp seed), 1 cup
Quaker Oats Old-Fashioned Rolled Oats, 2 cup
Chia seed, 1/3 cup
King Arthur 100% Unbleached White Whole Wheat Flour, 1/2 cup
Baking Soda, 2 tsp
Egg, 1 large
Banana, ripe, 3 medium (7" to 7-7/8" long)
Vanilla Extract, 1 tbsp
Canola Oil, 1/3 cup
Cashew Butter, 1/4 cup
Brown Sugar, 1 cup, packed

Preheat oven to 350.

Combine whole wheat flour, wheat germ, hemp seed nut (hulled hemp seed), flax seed, chia seed, pumpkin seed, rolled oats, white whole wheat flour, baking soda, and salt in medium-large bowl. In a separate, large bowl, mash 2 ripe bananas. Add oil and egg, and beat until combined. Add cashew butter, brown sugar, and vanilla extract, and mix until combined and sugar dissolves. Slowly mix dry ingredients into wet ingredients, scraping down sides occasionally. Allow mixture to sit for 5 minutes to hydrate oats and wheat germ.

Scoop 1/4-cup portions into a muffin pan or onto a cookie sheet, sprayed with non-stick spray. Bake for 15 - 25 minutes (longer cooking time will make for a drier, crispier biscuit), then allow to cool enough to move to a wire rack to continue cooling. Makes 24 1/4-cup bars.

Number of Servings: 24

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