Broccoli avocado soup with poached egg

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  • 1 shallot, chopped
  • 1 carrot, chopped
  • 2 stalks of celery, chopped (these first three ingredients are a version of mirepoix)
  • 1 tbsp. of coconut oil
  • 2 cloves of garlic, chopped
  • 1 stalk of fresh broccoli (florets AND stem), chopped
  • 3 cups chicken broth
  • 1 can of coconut milk, 13.5 oz.
  • 1 avocado, sliced
  • 3 eggs
  • 1 tsp. white vinegar
  • Fresh cilantro (garnish)
  • Salt and pepper to taste



  1. Fill a large pot about halfway with water and put on high heat – you’ll need this to poach the eggs. Saves some time if you let it heat up while you’re making the soup ⏰
  2. Add shallot, carrot, celery, coconut oil, and garlic to large soup pot over medium-low heat.
  3. Once carrots are tender (about 3 minutes), add broccoli. Stir and cook until broccoli is bright green (about 2 minutes).
  4. Add chicken broth and coconut milk. Stir and cook for 1 minute.
  5. Turn off heat and pour mixture into blender. I like to let it cool down for 5 minutes or so before blending.
  6. Add avocado to mixture in blender. Depending on the size of your blender, you may need to separate the mixture into two batches to blend (I did!). In that case, add about a half of the avocado to each batch and blend.
  7. Crack each egg into its own bowl. Add the white vinegar to the water that’s now simmering in your other pot.
  8. Use a fork to swirl the water, making a kind of whirlpool. Bring the egg bowl as close to the water as you can and gently dump the eggs – one at a time – into the water. The whirlpool should help the egg white wrap around the yolk.
  9. Cook the eggs for three minutes.
  10. Remove the blended soup from your blender and spoon into bowls. Use a slotted spoon to remove the eggs and put one on top of each bowl of soup (makes three pretty substantial servings).
  11. Add cilantro and S&P, as you like.
  12. Put it in your mouth.

Lentil and Smoked Sausage Soup


I’m not generally a huge sausage fan. But we were looking for a way to use some of the cabbage we had left from making pierogies, and this recipe sounded delicious. I subbed spicy chicken sausage and halved the amount of cayenne (we love it hot but have had…mishaps with cayenne in the recent past). I think I’ll slice the sausage next time instead of dicing to get bigger bites of the flavor.

2 tablespoons olive oil
7 ounces dry lentils
1 small onion, chopped
3/4 cup finely shredded green cabbage
1 clove garlic, crushed
2 vegetarian smoked sausages, diced
1 (16 ounce) can diced tomatoes
2 cubes vegetable bouillon
4 cups water
1 bay leaf
1 teaspoon thyme leaves
1/2 teaspoon cayenne pepper
salt and pepper to taste
  1. Heat oil in a large saucepan over medium heat.
  2. Stir in lentils, onion, cabbage, and garlic; cook until tender.
  3. Stir in sausage and tomatoes.
  4. Crumble vegetable cubes over mixture and pour in water.
  5. Stir in bay leaf, thyme, and cayenne pepper.
  6. Bring to a boil; cover, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper to taste.

Frittata-friendly Coconut Congo Bars (aka Monkey Bars)


Mat had never had a congo bar before(?!?!!!), and we had all the ingredients, so I had to try a frittata version. Here’s the original Congo Bar recipe. For Monkey Bars, as Mat so aptly titled them, just sub the following:

· Condensed milk= Sweetened unflavored almond milk
· Butter = Earth Balance
· Milk chocolate chips = Dairy-free chocolate chips


For the Crust

1/4 cup all-purpose flour, plus more for the pan
1/4 teaspoon baking powder
1 teaspoon salt
1 cup graham cracker crumbs (from about 10 whole crackers)
1/3 cup light brown sugar
7 tablespoons unsalted butter, at room temperature, plus more for the pan

For the Topping

1 1/4 cups sweetened flaked coconut
1/2 cup semisweet chocolate chips
1/4 cup milk chocolate chips
3/4 cup sweetened condensed milk
1/3 cup chopped pecans or any other nut you fancy, if desired

  1. Preheat the oven to 350°F and butter an 8×8″ baking pan, dust with flour, and tap out the excess.
  2. Combine the flour, baking powder, and salt in a bowl. Stir in the graham cracker crumbs and light brown sugar and mix well.
  3. Work the butter into the crumb mixture with your hands until the crumbs are evenly coated with buttery goo. Spread the crumb crust in the prepared baking pan, pressing down gently with your hands. You don’t want to make the crust too dense or compact. Bake for 10 minutes, or until the crust is slightly golden. Remove from the oven and let cool while you make the topping but leave the oven on.
  4. While the crust is cooling, mix together the coconut, both chocolates, and the condensed milk. Add the pecans or other nuts, if desired.
  5. Spread the mixture evenly over the warm crust. Return to the oven and bake for 20 minutes or until the top is set and light brown. Watch carefully toward the end of the baking time to make sure the top doesn’t become too bubbly or dark.
  6. Let the pan of bars cool on a wire rack for 2 hours or so, until chocolate is no longer soft. Cut into whatever size or shape you fancy.