whole foods

Sweet, Curried Lentil Stew


The cold has arrived in the Northeast, although without snow. Hmm. Here's a very delicious curried lentil stew to warm you to your bones!


Sweet, Curried Lentil Stew

1 cup French or brown lentils, soaked (you can also cut your cooking time by using lentils in a can--buy organic when possible!)

2 large sweet potatoes, chopped 1 small yellow onion, diced 1 Tbsp coconut oil 3 large leaves of collards or chard, washed and sliced thin


1 tsp turmeric 1 tsp curry 1 tsp cumin 1/4 esp cardamom 1/4 tsp coriander 1 tsp fresh ginger root, minced 1 large garlic clove, minced 1/2 tsp sea salt


In a large soup pot, bring 3 cups water to a boil. Add (previously soaked) lentils, reduce heat to medium and cook until softened. Add sweet potatoes when the lentils are half-cooked. Add more water as needed for desired texture (soup or stew).

In a large saucepan, melt coconut oil over medium heat and cook onions, garlic and ginger in coconut oil until onions are translucent. Add spices and stir until blended well. Simmer for a few minutes.

Add onion/spice mixture to large pot with lentils and sweet potatoes. Add greens and simmer for 15 minutes or until greens are softened.


Serve hot and enjoy!


Hella Good Honey Nut Oats



Summer's on its way out, friends.

You know what that means? #pumpkineverything

Before that happens, I wanted to share this rad recipe I made last week. I actually said I'd post it sooner but I was caught up prepping the big new drop about my new office. If you don't know what I mean, go check this out.


One of the biggest tips I give my clients is quick and better solutions to make eating breakfast easier.

Definitely, definitely make this one as we head into the hectic back-to-school rush, whether you're in school or not, who doesn't love some hella good honey nut oats?! Brings back memories of downing Cheerios brand cereal before heading out the door to school. It sometimes surprises people when I tell them I wasn't raised to eat the way I do now. Don't get me wrong, my mom did a really decent job. Who thought there was anything wrong with boxed cereal? I mean, it has all those health claims on the box, right?

Turns out, it's one of the biggest ways you're wasting your money. Cereal is nothing more than uber-refined flour pressed into shapes. You know the dust at the bottom of the box? Most of the cereal is just that, only it holds its shape longer. There's nothing really nutritious or healthy happening with cereal, it's just really effective marketing that gets you to buy it. No wonder that people eat it and show up to work starved and ready for a frap and croissant around 10am.

Before you know it, you're busting your ass at the gym trying to work off all those calories that haven't really fed you one bit.

Whole foods solves this. Not the company, the real food. Eating whole oats and whole nuts and unrefined sugar is way better for you--I know the cereal tastes good, because it's packed full of sugar. Sugar causes all sorts of issues that you can sidestep by eating less of it.

Take my whole grains vs cereal challenge: Give up cereal for a week. Try this recipe and others with whole grains and real food here on my site and tell me what you notice.

Follow and tag me on Instagram @dillandigi and hashtag #wholegrainsvscereal with your breakfast pictures for a chance to have coffee with me and talk about food and life.


Back the recipe, my friends.


Hella Good Honey Nut Oats

1/2 cup organic rolled oats 2 cups water

2 Tbsp dried dates, chopped 2 Tbsp dried apricots, chopped 1 Tbsp organic peanut butter 1/4 tsp vanilla extract 2 Tbsp organic walnuts, finely chopped 1 Tbsp organic almonds, chopped 1 Tbsp milk of choice (cow, almond, hemp---I would avoid soy, it's shady) 2 tsp organic raw honey 1/8 tsp cinnamon pinch sea salt to taste


Combine 1/2 cup dry organic rolled oats with 2 cups water. Store in a tightly sealed contained on the counter overnight.

In the morning, throw the oats in a strainer to drain all the liquid. Add them to a small bowl and combine with remaining ingredients. Throw a lid on the container and eat at your desk at work or at home, wherever you are. Chew each bite at least 10 times before swallowing. I'm pretty sure you won't be craving any croissants at 10am.



Simple and Delicious Summer Veggie Salad


Hi friends! You know I'm no chef. Not my line of work.

But you also know I can make real food taste halfway decent. I can't even believe I hardly cooked any meals for myself just 6 short years ago. People think I've eaten the way I do for my whole life but that is not the truth. I've worked long and hard to teach myself to eat fresh, whole foods so I very much know the struggle of trying to pull things together--especially after working a long day in school or at a job.

The other night I whipped this together with mostly leftovers in the fridge and few additions.

It worked well beside a grilled turkey burger or rotisserie chicken from Whole Foods Market. I grabbed most of the other ingredients from the farmers market or my generous friend's farm share!

Give it a whirl and see what you can add to it or with it to make it work best for you!

Simple and Delicious Summer Veggie Salad

You need:

2 cups pre-cooked quinoa

1 pint fresh cherry tomatoes 2 cups broccoli florets, finely chopped 2 cups garbanzo beans 1 cup fresh summer corn (taken off the cob) 1 cup summer squash or zucchini, chopped 1 bell pepper, diced 1 tsp fennel seeds

2 Tbsp extra-virgin olive oil 1/2 tsp dried oregano 1 tsp dried (or fresh) basil S & P to taste


What did you add to this to make it even better? Please share in the comments below.