Weekend Eats & a Recipe


Happy Sunday! We’ve had a beautiful weekend in Fairhope, the rain moved out and the sun has been shining! And it’s finally patio weather, we love eating outside and have been taking full advantage. IMG_4389

Last night I made cheesy stuffed peppers with grass-fed beef and brown rice over some black beans and veggies. 



We’ve also almost finished off the sweet potato brownies, still really loving these chocolate treats and plan on making them again next week. 



Saturday morning I went on my longest run since IT band issue and ran the whole time without knee pain Praise the Lord!

IMG_0881Running is really time to listen to sermons and spend time in prayer. I always finished refreshed and renewed. My favorite podcost as of late have been all of Charles Stanley’s (in touch ministry) and any of John Piper’s (Desiring God)  One in particular sermon I found to be very encouraging is linked HERE..it’s message: When We Don’t Understand Why 


And lastly, a soup recipe! I realize it’s spring and the temps are definitely warmer but I love having a batch of soup made for the week. Especially this recipe that’s packed with green leaf veggies, lentils and sweet potatoes! I made this soup in my insta pot but I will try and adjust recipe for  normal stove top cooking:) 


Lentil Sweet Potato Soup with White Beans
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  1. 3 carrots, chopped (all small dice roughly the same size)
  2. 1/2 large onion, chopped
  3. 2 small yukon golds, chopped
  4. 2 small sweet potatoes, chopped
  5. 1 can white beans, drained and rinsed
  6. 1/4 cup white wine
  7. 1 can green beans, drained
  8. 1/4 cup lentils
  9. 1 1/2 qt or 1 container organic chicken stock
  10. 1 cup chopped kale
  11. 1 cup crushed tomatoes
  12. parsley
  1. In a large dutch oven or stock pot, saute carrots and onions in coconut oil until veggies are translucent and season with kosher salt and cracked pepper, next deglaze with white wine over high heat until all the liquid is reduced. Next add crushed tomatoes, potatoes, lentils and cover with stock and set over medium high heat. Cover pot and cook for 15-20 minutes or until potatoes and lentils are tender. Then add all the beans and kale. Simmer for another 15 minutes, taste and adjust seasonings! Finish soup with a drizzle of olive oil and chopped parsley
Mississippi Made http://www.mississippi-made.com/


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One Response to “Weekend Eats & a Recipe”

  1. Mollie Fields
    April 3, 2016 at 10:46 pm #

    Do I spy some of those tortillas for Bo??

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