You are so close to completing the yeast-free eating program! We know you can do it!

• 2 cups unsweetened almond milk
• 1 tablespoon dried Italian seasoning
• 3/4 pound baby red potatoes, quartered
• 1 cup chopped yellow onion
• 1 tablespoon tomato paste (no salt added in ingredients)
• 1 (15-ounce) can no-salt-added cannellini beans*, rinsed and drained
• 1 (15-ounce) can no-salt-added diced tomatoes*
• 1/2 cup sliced celery 1 bunch (about 10 ounces) Lacinato (a.k.a. Dinosaur) kale, stems removed, leaves roughly chopped
• 1/2 pound frozen cod, thawed and cut into small chunks

• Bring almond milk and Italian seasoning to a boil in a large pot.
• Add potatoes and onions, reduce heat to medium-low, cover and simmer until potatoes are very tender, about 25 minutes.
• Using a blender or immersion blender, carefully purée contents of pot.
• Whisk in tomato paste, add beans, tomatoes and celery. Cover and simmer for 10 minutes.
• Stir in kale and cod, cover and simmer until kale is tender and cod is cooked through, about 5 minutes more.

*You can replace the potatoes with squash or zucchini and achieve the same effect!

• 8 cups low-sodium vegetable broth, divided
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlic, finely chopped
• 4 teaspoons salt-free chili powder
• 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
• 2 (15-ounce) cans no-salt-added diced tomatoes
• 1/4 cup chopped cilantro

1. Bring 3/4 cup broth to a simmer in a large pot over medium-high heat.
2. Add onion, bell pepper and garlic, and cook about 8 minutes or until onion is translucent and pepper is tender.
3. Stir in chili powder and cook 1 minute, stirring constantly.
4. Add lentils, tomatoes, and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered for 30 minutes, or until lentils are almost tender.
5. Uncover and cook 10 minutes longer.
6. Stir in cilantro and serve.

• Healthy Food for Living
• Greatist
• Gina's Skinny Recipes