Kitchen Adventures || Happy New Year!

Happy New Year! As Tim and I were looking back over 2018 we realized how thankful we are for all of you! 2018 was a great year of growth for us, both personally and professionally. We have some truly amazing memories from all the events with the gym and we are so proud of the growth in the gym and in our community. 

As we look into 2019, we can only hope for the same! We have some exciting things in mind and hope that you’ll continue to join us as we keep building and growing. Onward and Upward to 2019!



Now on to the recipe 🙂 **Note– If you use dry black eyed peas you do have to plan ahead and soak them the night before. There are pre-soaked options if you’re choosing to do this same day.

Y’all…. we got an instant pot for Christmas and I think it’s changed my life forever. I’m definitely still learning and figuring out all the different options, but I’ve made a few things in it already and I’m a believer.

Traditionally, black eyed peas are for New Year’s right? I’ve heard a variety of different meanings behind the traditional meal. Black eyed peas and pork for luck and prosperity. Greens for wealth. Cornbread for gold…aka.. more wealth? I can’t tell you if there’s anything behind the tradition, but I do always have a version of the traditional meal on New Year’s.

I like black eyed peas, but it’s not something I usually think about through the rest of the year. I think that changed this year with this recipe though. I’d eat this all year long. Maybe the luck works that way too? Who know’s, but this came out SO flavorful and like most things I enjoy, it’s chock full of veggies as well. Because I’m obsessed with our instant pot right now, that’s what I used, but I also included a stove top version (with my other favorite kitchen gadget (dutch oven) but you can use any pot…)

Enjoy guys! I can’t wait to eat this for lunch again today! Wishing you a happy, healthy, and wealthy New Year!

Black Eyed Pea Soup


2 TBSP olive oil
1 small onion – diced
2 stalks celery – diced
2 carrots – diced
2 clove garlic – minced
2 cups cubed smoked ham (or leftover ham bone or hock) – I used this and it was delicious 
1 lb. dried black eyed peas, soaked overnight in water, rinsed, and drained
6 cups chicken or vegetable stock
1.25 TBSP smoked paprika
1 bay leaf
3-4 sprigs fresh thyme
1 14 oz. can fire roasted diced tomatoes
3-4 cups packed roughly chopped kale (or collard greens) – to your liking
Salt and pepper, to taste – I used smoked salt
*Optional for a bit of spice – 1/4 tsp cayenne


Turn your Instant Pot/pressure cooker to the “sauté” setting. Sauté the onion, celery, and carrots in the oil for 2-3 minutes, or until softened.

Add the garlic and ham; sauté for 2-3 more minutes. If using a ham bone or hock, just add the garlic, then add the ham bone in the next step.

Add the pre-soaked, drained, and rinsed black eyed peas, stock, smoked paprika, bay leaf, and thyme. Stir together.

Set on ‘Pressure Cook’ to high pressure for 10 minutes.

Allow to naturally depressurize for 20 minutes, then (carefully) quick release the pressure.

Stir in the kale or collard greens and tomatoes to the soup and season with salt and pepper to taste. If you’re choosing to use cayenne you can add it here as well. The residual heat of the soup should cook the greens through, but you can always set the pot to “sauté” to simmer it for a few minutes if you need to.

*If using the stovetop, sauté the onions, carrots, an celery as instructed in olive oil in a large pot. Add the garlic and ham as instructed. Add remaining ingredients except for tomatoes, greens, salt, and pepper, bring to a boil, cover, and simmer on low for 2-3 hours, or until black eyed peas are tender. Add the tomatoes and greens, season with salt and pepper, and continue simmering until greens are cooked through.