Instant Pot Lentil Soup with Sausage comes together quickly and easily with the help of your pressure cooker. This hearty soup is perfect for chilly days.
The instant pot is the quickest way to create delicious soups at home. Take for example, my Instant Pot Minestrone Soup, Instant Pot French Onion Soup, and Instant Pot Chicken Tortilla Soup. It seems that I never even make soup on the stovetop anymore. 🤷🏼♀️🤷🏼♀️🤷🏼♀️
But, if you don’t have an Instant Pot, you can also make this lentil soup with sausage on the stove.
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You’ve never tasted Brussels sprouts this good before! Kung Pao Brussels Sprouts are crispy on the outside, tender on the inside, and covered in a sweet and spicy kung pao sauce. Toss with roasted peanuts and red chilis for a crazy delicious spin on a classic roasted vegetable.
I’m a big fan of flavorful Brussels sprouts. One classic flavor combination is Roasted Brussels Sprouts with Balsamic Reduction and Cranberries. I also love Smashed Brussels Sprouts with Lemon Tahini Sauce.
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This easy Kielbasa Soup recipe is filled with savory sausage, hearty potatoes, and healthy vegetables. It’s a warm and comforting soup that’s perfect for a cold winter day.
January is the perfect month for healthy soups. It’s still cold outside and most of us are in need of a good restart after all of those holiday treats. Some of my go-to soup recipes this time of year include this Hearty Lentil Soup with Sausage and Kale or this 30-Minute Tomato Bisque Soup.
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Insanely good Kale Caesar Salad! Topped with crispy homemade croutons and parmesan cheese. Massaging the creamy garlic dressing into the kale makes it extra tender and delicious. This vegetarian salad can also be topped with your favorite protein like instant pot hard boiled eggs, chicken, or chopped almonds to make it a full meal.
If you’d like a recipe that’s vegan, be sure to try my Vegan Caesar Salad!
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These No-Bake Energy Bites are an easy, healthy treat that will keep you energized all day long! They can be made into three tasty flavors – Butterscotch, Chocolate Chip, or White Chocolate Cranberry. Keep them in the fridge for up to one week for a grab-and-go breakfast that is perfectly satisfying.
I will admit that I almost NEVER eat breakfast. But when I do, I want it to be quick, easy, and healthy. Usually I turn to a green smoothie or an energy bar. Even better is when I sneak in these Blueberry White Chocolate Breakfast Cookies or these Quinoa Cookies with Dark Chocolate and Sea Salt.
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This vegan buddha bowl recipe features roasted sweet potatoes, red peppers and chickpeas. It’s drizzled with a tangy green mojo sauce. Makes a healthy (vegetarian) dinner or lunch. Continue Reading “Sweet Potato & Chickpea Buddha Bowl + VIDEO”