Winter nights are here so bring on the cozy comfort foods!  This easy-to-make black bean soup is a great meal for post-winter running and will warm your body right up after braving the cold.  Black beans are packed with fiber, folate, vitamin B6 and the complex carbohydrates your body needs after exercising.  Black beans also have a high levels of phytonutrients and antioxidants, which can offer many health benefits.

Enjoy this recipe with a grilled baguette, a side arugula salad or just by itself.


3 cans black beans, rinsed well
1 can stewed tomatoes
5 garlic cloves, chopped
½ red onion, chopped
½ white onion, chopped
1 large carrot, chopped
1 red pepper, chopped
1 anaheim chili, chopped (optional as it adds extra spice)
3-4 cups of chicken or vegetable broth (or more depending on the desired consistency)
⅓ c dry red wine
2 tsp cumin
1 tsp chilli powder
1 tsp oregano
Salt & pepper to taste


Using a large pot or dutch oven, saute onions, garlic and anaheim chili over medium heat or until soft. Add in carrots and red pepper and mix well with other sauteed ingredients.  Add red wine. Turn up heat and stir often until it cooks.  Add in beans, tomatoes and broth and bring ingredients to a boil.  Reduce heat and simmer for 10 minutes.  Using an immersion blender or food processor, blend ½ of the soup until creamy and add back into the chunky part of the soup.  Mix well and simmer for an additional 5 minutes.

Top with sliced avocado, goat cheese and pumpkin seeds (pictured) or cilantro, shredded cheddar cheese and tortilla chips.



Good food doesn’t have to be complicated or expensive!  This meal takes about 30 minutes total and is ready to serve once it’s in the oven.  Salmon is a great source of omega 3’s and protein, providing many health benefits including reducing inflammation in the body and improving cardiovascular health.

thumbnail_pestobakedsalmonCooking in parchment packets improves flavor and also helps seal in the nutrients of the food being cooked, which are simply extra bonuses to an already low maintenance, delicious meal.


  • 1 fillet of sockeye salmon
  • 2 tbsp pesto
  • 3-4 cherry tomatoes, halved
  • ½ fresh lemon, squeezed
  • Extra virgin olive oil
  • Salt & pepper to taste
  • 8-10 spears of asparagus
  • Parchment packets


Preheat oven to 425 degrees.  Drizzle olive oil over asparagus spears and season with salt and pepper.  Place asparagus side by side in the bottom of the parchment packet. Spread pesto mixture evenly over salmon fillet.  Top with cherry tomatoes and drizzle ½ the amount of lemon juice over all. Place salmon on top of asparagus spears in the parchment packet and fold edges of packet to create a seal.  Place packet on a baking sheet and put in oven for 20 minutes, or until salmon is cooked through.  Cut open packet and drizzle with remaining lemon juice. Serve and enjoy!

Bridget Baxter

With summer coming to an end, I hope everyone finds time to take advantage of the fresh produce at the farmer’s market. Peppers, onions and kale make a great sauteed side dish to this cashew chicken inspired meal. thumbnail_PanSearedChicken


  • 4-6 boneless, skinless chicken thighs, fat trimmed
  • 2 cups kale, chopped or torn apart
  • ½ red pepper, thinly sliced
  • ½ yellow pepper, thinly sliced
  • ½ green pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 4 garlic cloves, chopped
  • Olive oil
  • Salt & pepper


  • 3 tbsp Moxie Nosh cashew butter
  • 1 tbsp reduced sodium soy sauce
  • 1 tbsp worcestershire sauce
  • Juice from 1 lemon
  • Salt & pepper to taste
    *This marinade also works well with beef and other meats


Place ingredients for chicken marinate in food processor or bullet and blend until smooth and well mixed. Place chicken thighs in large plastic bag for marinating. Pour over chicken and seal plastic bag making sure to get all air out. Refrigerate 30-45 minutes.

Heat one pan to medium-high heat and another pan (preferably cast iron) to high heat. Drizzle both pans with olive oil.  Chop kale and thinly slice peppers, red onion and garlic. Set kale and peppers aside.

Place onions and garlic in pan and saute 5-7 minutes or until soft. While onions and garlic are in pan, place chicken in cast iron skillet, season with salt and pepper and sear for 2 minutes on one side.  Reduce heat to medium, flip chicken. After flipping chicken, add peppers and kale to the other pan, stir until vegetables are well mixed and season with salt and pepper. Cook chicken another 5 – 7 minutes or until done.

Remove both pans from heat, serve, and enjoy!

Bridget Baxter

Hot summer nights call for fresh, easy eats!  This no-cook, no-bake recipe is easily a crowd pleaser and can be served as an appetizer or with a veggie loaded salad.


  • Crackers (for this recipe I used dill flavored Triscuits, but pick your favorite)
  • Goat cheese
  • Cherry tomatoes, halved
  • Fresh apricots, sliced
  • Fresh dill, basil, oregano, parsley, rosemary & mint, finely chopped


Spread a small amount of goat cheese over crackers and sprinkle with fresh herbs.  Top with tomatoes and apricots. Get creative and substitute sliced pear, grapes kalamata olives or anything you please instead of tomatoes and apricots. Serve and enjoy!

Bridget Baxter