LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Sweet Potato Season

Sweet Potato Season

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Sure, FAWEN's Sweet Potato & Red Lentil drinkable soup is delicious on its own, slurped straight from the BPA-free container, but if you need a little more variety + creativity, here are some ideas to keep you fueled on this fun fall flavor all season long. 

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Snacktastic Smoothie

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Adapted from @leefromamerica

Blend everything together:

2 T Coconut Yogurt
1 large raw carrot
1 T Nut butter of choice
1/2 cup steamed or frozen cauliflower
1/2 cup steamed or frozen sweet potato
1 scoop vanilla protein powder of choice
1 tsp each cinnamon, all spice, cardamom (+ cayenne for a kick!)
1 cup unsweetened almond milk
1/2 cup @fawensoup Sweet Potato & Red Lentil with Cinnamon soup

Breakfast: Crepes



From @CadenceKitchen

Make these thick, eggy crepes using FAWEN drinkable Sweet Potato & Red Lentil soup for a nutritious base to any breakfast. Top them with cheese and bacon for a savory meal or maple syrup for something sweeter. 

Whisk together 2 eggs, 3/4 cup FAWEN drinkable Sweet Potato & Red Lentil soup, 1/2 cup gluten free all purpose flour, 1/4 c warm water and 1 T raw turbinado sugar. Add a bit ofbutter or coconut oil to a small skillet, once melted add a large spoonful of the crepe batter. Spread gently. Flip after ~1 minute. Once both sides are golden, remove and repeat for remaining batter.

Lunch: Souped Up Soup

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This is a super easy way to boost your soup into a filling, balanced meal.


Boil 2 servings of chickpea pasta until al dente. Drain, return to pot and add a carton of FAWEN drinkable Sweet Potato & Red Lentil soup. Add a couple big handfuls of shredded kale and some chopped cherry tomatoes. Once the soup is hot, ladle into 2 bowls, season with salt + pepper and enjoy!


Dinner: Creamy Chicken Curry

From @CadenceKitchen

In a large skillet, whisk together one carton of FAWEN drinkable Sweet Potato & Red Lentil soup with 2 T red curry paste. Add one pound of chicken thighs to the pan. Simmer for ~10 minutes. Flip the chicken thighs. Add 2 cups sliced shiitake mushrooms and 1 cup thickly sliced red onion and continue to simmer another 10 minutes. Add in 2 cups trimmed broccolini. When broccoli is bright green and chicken is cooked through, remove from heat and serve over sprouted brown rice. 

Dessert: Sweet Potato 'chz cake'

Adapted from @nutritionstripped


1 cup Fawen Sweet Potato & Red Lentil Soup, 2 cups raw cashews, 3 Tbsp maple syrup, 3 tablespoons organic coconut oil, 1 tablespoon pumpkin pie spice (blend), pinch of sea salt

1 cup dates, pitted and chopped, 1 cup raw almonds, 1/2 cup raw walnuts , ½ cup Oats , 2 T Nut Butter, ½ cup shredded coconut, unsweetened, 1 teaspoon pumpkin pie spice, pinch of sea salt

Process all crust ingredients until a firm 'crumb' forms. Press into a springform pan and place in freezer. Blend all filling ingredients until smooth. Remove crust pan from freezer, add filling, return to freezer for 3+ hours. Top with whipped cream, pecans, or enjoy as is! 

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