A few months ago, I came to the realization that if I want to feel my best, I must forego continue my healthy-eating habits into the work week. Yet, with my dynamic life of work, school, yoga, etc. cooking will be my last priority. Eating well will not be!
On the weekend, I dedicate a bit of time to creating nourishment for the coming week.
This weekend’s nurture menu:
For lunches and dinners throughout this week, I’m really excited about this lentil, potato, kale mixture. Believe it or not, there is something really hearty about it. If you eat goat cheese, the creamy, saltiness could add a lovely element, but it isn’t essential for the heavenly goodness.
Spicy Lentils with Sweet Potatoes and Kale
- 2 tsp olive oil
- 2 large carrots, peeled and small diced
- 1 sweet potato, peeled and chopped into small 1/4-1/2″ cubes
- 1 onion
- 1 clove of garlic, chopped
- 1 knob of ginger, chopped
- 1 bunch red kale, chopped
- 1 bay leaf
- 2 sprigs fresh rosemary
- 1 serrano pepper
- 1 cup green lentils
- 1/4 tsp sea salt (or, to taste)
- 3 cups vegetable (or chicken) stock
- Goat cheese, optional
- Whole grain bread, optional
- Heat the oil in a medium sized pot on medium heat.
- Once hot, add the onion, carrot and sweet potato and cook for about six minutes, until softened.
- Add the garlic, ginger, and kale and continue cooking until kale wilts.
- Add the lentils, bay leaf, rosemary sprigs, serrano pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.
- Season with salt to taste and remove the bay leave, and rosemary sprigs before serving.
- Sprinkle goat cheese over your bowl of warm, deliciousness and serve with grainy bread.
[adapted from http://www.eatliverun.com%5D
Now for my weekly indulgence! Like I mentioned here, I enjoy an afternoon or evening treat for the love and affection of indulgence without compromising my health.
Now don’t freak out… yes, these cookies are made with black beans. My mom refers to them as the “bean cookies,” but really you don’t taste any legumes. Promise! Instead, you get a lovely chocolate flavor, combination of the sweet from the cherries and salty from the sea salt, then a surprise kick from the cayenne. Not to mention, because of the black beans, they’re a superb source of protein!
Chocolate Chili Cherry Cookies (Vegan, Gluten, and Refined Sugar Free)
about 10 cookies
- 1 ½ cups black beans, very soft (or one 15 oz. can)
- 2 Tbsp. coconut oil (or ghee)
- 1/3 cup organic cocoa powder
- 1/4 tsp. coarse sea salt, plus more for sprinkling
- 1/4 tsp. cayenne pepper
- 1/3 cup maple syrup (or honey, agave)
- 2 Tbsp. chia seeds (or use 2 Tbsp. ground flax seeds OR 2 eggs)
- 1 tsp. vanilla extract
- 1/3 cup chopped dark chocolate (80% or higher)
- 1/3 cup chopped dried cherries (optional, or use dried cranberries)
- 1/3 cup coconut (optional)
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. If using eggs, skip this step.
- Place drained and well-rinsed beans, coconut oil, cocoa, salt and cayenne in a food processor and blend until well combined.
- Add maple syrup and chia mixture (or eggs) and pulse to incorporate. [The batter will be quite liquid-y, but still hold together.]
- Remove blade from the food processor and add chopped chocolate and cherries. Fold to incorporate.
- Spoon cookie batter onto lined baking sheet. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking. Sprinkle with coarse sea salt (important!).
- Bake for 15 minutes until the edges are browning.
- Get excited.
- Cool. Eat. [Store in the fridge.]
[adapted from mynewroots.blogspot.com]