What’s Cooking?

Now that the weather has cooled significantly it is the ideal time to start eating more warm and hearty meals. Gone are the summer days with meals like light salads and barbecue everything, in fall and winter months we switch to stews and roasts. Today I want to share with you three of my go-to recipes for getting through even the harshest cold days that lay ahead. The lentil stew makes for a great lunch, the roasted beets and carrots are an excellent side dish when paired with a lean protein and the baked lima beans are creamy and delicious, pair this with a mixed green salad or sautéed leafy greens.These recipes can all be made in big batches ahead of time, you can leave them in your fridge for several days or even portion them out into individual containers and keep in your freezer for up to two weeks. If ever you’re wondering what to have for breakfast, I suggest oatmeal with almond milk, chopped walnuts and apple, with a sprinkle of cinnamon. I hope you enjoy!

Lentil Stew



2 tablespoons canola oil

1 small yellow onion chopped

2 celery stalks chopped

2 carrots peeled and chopped

2 cloves garlic minced

1 cup dry green lentils

1 teaspoon dry oregano

½ teaspoon paprika

1 tablespoon fresh sage chopped

Pepper to taste

3 cups crushed tomatoes

2 cups vegetable broth

2 cups of fresh kale chopped


  1. In medium sized pot heat canola oil over medium heat. Once hot add onions and sauté for 3 minutes, then add the celery and carrot and sauté for an additional 5 minutes.
  2. Add the minced garlic, stir to combine and then add the dry lentils and sauté for 3 minutes until their color starts to darken slightly.
  3. Add the oregano, paprika, sage and pepper, stir to combine and then add the crushed tomatoes and vegetable broth.
  4. Bring to a simmer and cook for 20-25 minutes until it thickens slightly
  5. Remove from heat and add the chopped kale, stir to combine. Let rest for 5 minutes before serving.

Roasted Beets and Carrots



2 tablespoons canola oil

5 cups beets, peeled and chopped

4 carrots peeled, cut into thick strips

1 large yellow chopped into big pieces

4 gloves garlic each cut in half

Pepper to taste


  1. Preheat oven to 400 F
  2. Spray a large roasting pan with non-stick cooking spray
  3. Add all the vegetables to the pan and drizzle with oil and add the pepper, stir to combine
  4. Roast in the oven for 30-40 minutes uncovered
  5. Remove from oven and let stand 5 minutes before serving

Baked Lima Beans



2 cups dry lima beans

2 tablespoons olive oil

1 small yellow onion chopped

2 gloves minced garlic

1 teaspoon oregano

Pepper to taste

1 cup vegetable broth

2 cups crushed tomatoes

1 teaspoon balsamic vinegar

1 teaspoon maple syrup

¼ cup fresh dill

Pinch of nutmeg


  1. Place the beans in a bowl, cover and fill with water. Soak overnight or at least for 8 hours.
  2. Once done soaking, fill a large pot with water, add the beans and bring to a boil. Reduce to medium-low heat to simmer for 20 minutes. Remove the point from heat and strain the beans
  3. Preheat oven to 375 F
  4. In the meantime, heat oil in a medium saucepan over medium heat and add the onions, sauté for 3 minutes. Add the garlic, oregano and pepper, sauté for 1 minute.
  5. Add the broth, tomatoes, vinegar and syrup, stir to combine and simmer for 10 minutes
  6. Stir in the dill and nutmeg to the sauce and take off heat.
  7. Spray a large oven safe casserole dish with non-stick cooking spray. Pour the beans into the dish and then pour in the sauce, stir to combine.
  8. Cover with foil and bake for 30 minutes. Remove from the oven, remove the foil and gently stir the beans. Place them back in the oven and cook uncovered for 10 minutes.
  9. Remove from the oven and let stand for 10 minutes uncovered before serving.


Start It, Finish It


1 thought on “What’s Cooking?”

  1. The best thing about the fall and winter is transitioning from salads to lentil soups and baked Lima beans. They are my favourite.

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