YOUR HEALTHY PLATE: Yellow Squash Crockpot Soup

This soup, perfect for fall days and nights, cooks up beautifully in a crock pot. If you put together all the ingredients in the morning, the house will smell heavenly all day, and the soup will be ready to eat when dinnertime comes. On the other hand, if evening time works better for prepping the ingredients, the house will smell heavenly when you wake up, and the soup will be ready at lunchtime and also keep til dinnertime.

Two strategies contribute to the flavor of Yellow Squash Soup. The first is slicing of vegetables thinly, which increases the available surface area, increases absorption of spices into the vegetables, and makes more flavor available to all the taste buds in your happy, waiting mouth. So take your time, and cut the vegetables thinly. Not paper thin, just thin. The second is slow cooking, which is a wonderfully reliable way to enhance flavor and make everything taste the very best it possibly can.

2 long yellow (zucchini-type) squash, medium
2 carrots, peeled and sliced in 1/4-inch slices
1/2 Vidalia onion, peeled and sliced very thinly
4 stalks celery (leaves included), sliced very thinly
1/3 cup quinoa
1/3 cup green mung beans (hard, unsprouted)
2 Tbsp olive oil
1 tsp. garlic powder
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. mustard seed
one whole lemon, sliced in half cross-wise
water to fill a large crockpot half way (approx 1 quart)

  1. Cut each yellow squash in half lengthwise, and slice thinly to create half-moons. Add to crockpot along with carrots, onion, celery, quinoa, and mung beans.
  2. Add olive oil, garlic powder, salt, pepper, and mustard seed.
  3. Fill the crockpot halfway with water. Allow to cook on low setting for 8-12 hours, but feel free to leave for longer if necessary.
  4. Squeeze the juice of the two lemon halves into the soup just before serving.

Hearty appetite, and happy fall!


YOUR HEALTHY PLATE: Sparkling Delicious Lentils

Here’s a wonderful recipe to start your week right! Especially after the food extravaganzas (yeah!!) of the past few days, this salad may be a really great idea for helping your digestive system to get back on track. Add a serving to the bottom of a Ball jar or two, fill to the top with freshly washed-and-dried greens, and you’ll be ready for the week with a couple of lunches-to-go-go! Continue reading



YOUR HEALTHY PLATE: Tomato Quinoa Risotto

The most important part of this beautiful dish is the gorgeous tomatoes. First find the tomatoes, and then organize the rest of your ingredients. The rest will all come together beautifully once the tomatoes are chosen.

Plan to make this recipe only if you’re going to be around to keep your eye on it. It’s a great choice for a small group of friends planning to spend the day together and looking for something special to make. It goes great with a mixed green salad and a glass of wine. Continue reading


YOUR HEALTHY PLATE: Meal-in-a-Bowl in 20 Minutes!

Wondering what to make yourself for dinner tonight? Make a meal for two with this magnificent bowlful of flavor, or save half to take to work tomorrow. Then again, you might want to pack this meal-in-a-bowl for a picnic, or to eat once you get situated on that train or plane ride you’ve been planning. A very smart choice…and it sure beats those sad, little pretzels! Continue reading



YOUR HEALTHY PLATE: Black-Bean Quinoa Salad

Take this fresh, crunchy crock of BIG FLAVOR  to a spring potluck, or serve it to friends at a celebratory luncheon, or pack a bowl for lunch at work, or fill up a large, colorful pottery bowl for the middle of the dinner table, along with a big bowl of tomato soup. Yes, it has a lot of ingredients, but that’s how you make the magic. You cannot go wrong with quinoa, and you cannot go wrong with this meal-in-one. I’m also sure you’ll be glad to know that it will keep in the fridge for a few days. You can make it as simply (canned beans, quinoa pre-made, store-bought lime juice) or as involved (heirloom beans, red quinoa, organic limes) as you like. It’ll be delicious either way — promise! Continue reading


YOUR HEALTHY PLATE: Quinoa, Squash and Bean Soup

Here’s a great, simple recipe from my friend’s friend’s daughter-in-law. We’re practically family! Check out Marci’s blog at veggingattheshore.com. You can say that YHIOYP sent you.

P.S. Note the regionalism in her blog title: that kind of talk is something you’ll hear only in Philadelphia and South Jersey. If you live in that part of the country, you would never say that you’re going to the beach. It’s “down the shore” for you! I have so many great memories of the Jersey shore, where the food is great and the living is easy. Continue reading