Get Inspired On The Blog

Welcome to the SolefulYin Blog. An invitation to get inspired in your kitchen and happy in your belly, all in the most healthy ways!!!

I’m Kimberley Roberts. I am the Founder of SolefulYin. A Yin Yoga and Well-being Brand dedicated to taking thousands to transformation in their body, mind, organs and soles!

Just so you are aware. I failed Cooking and Home Ec in high school. I hated the idea of cooking 😂. Only once I left my abusive alcoholic husband at the age of 42 did I learn to cook for myself. As a kid I lived on Kraft Dinner and thought adding ketchup to it made it “GOURMET”.

Now I am obsessed with creating healthy eats that are high in protein, high in fiber and low in fat. I love inspiring people to create what I call that YINNING at Life vibe. Whether that be with a recipe on the Blog. An episode on the YINNING at Life Podcast. Or a yin yoga or well-being practice on the SolefulYin App.

I’m here to make you fall in love with cooking and living a healthy lifestyle too! So I hope you check in often for new recipes!

The perfect dip to add in your Buddha bowl. Why? It’s full of protein and fiber that will fill up your belly, keep you full for a while and that blood sugar in tact. This is so creamy you’ll think there is dairy in it but I assure you it’s vegan and tasty!

INGREDIENTS:

• 1/2 cup dried red lentils
• 1 1/2 cups cooked white beans, drained and rinsed
• salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/3 cup nutritional yeast flakes
• 1 tbsp unsweetened plain yogurt
• 2 tbsp capers
• 1 tsp smoked paprika

INSTRUCTIONS:

Transfer the lentils into a small sauce pan and cover them with enough water by about 2 to 3 inches. Bring to a boil and then simmer for about or until thoroughly cooked.

Transfer the cooked lentils into your food processor and add in all remaining ingredients. Blend until creamy and smooth. Feel free to add in a little bit of fresh lemon juice if you want a more tart taste to the dip.

Serve the dip with roasted vegetables, with crackers or in your favourite Buddha bowl with other veggies. I served mine with steamed carrots, purple cabbage, sweet potatoes, side salad and some basmati rice.

enJOY!!!

Okay can we all admit that potato wedges are best if they are crispy!!! But when they are full of oil that only stresses your liver and gallbladder that’s no good. So I’ve perfected the art of crispy oil free potato wedges. It’s really easy actually!!!

INGREDIENTS:

• 2 russet potatoes, sliced evenly (make them all the same size because this is crucial)
• 1 tsp each dried rosemary, garlic powder, thyme and oregano

INSTRUCTIONS:

• Preheat your oven to 425°. Line a baking sheet with parchment paper.
• In a medium size bowl, combine the sliced potatoes and all the herbs. Mix well.
• Arrange on the baking sheet, making sure that there is enough space between each potato wedge.
• Bake for 40 to 45 minutes, flipping the wedges over halfway through.
• Do not add salt to the potatoes as that will draw in moisture and cause them to be soggy.
• Once you’re ready to eat them, though, please feel free to add in the salt!

Makes 1 serving. enJOY!!!