One of my yoga students recently shared a lentils recipe with me, which he had made and thought I would like it as well.
Let me just say, wow, delicious.
He found it online and it is basically this recipe here.
It doesn’t take much work to prepare the ingredients for this recipe.
Here’s what I did:
- 2 cups of lentils
- 2 cups of tomato puree
- 2 cups of chicken stock
- 1 potato diced
- 1 onion peeled and chopped
- 1/2 cup coconut milk, unsweetened
- 3 tbsp. butter
- 3 gloves of garlic
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- red pepper flakes to taste
Throw all ingredients into slow cooker. Cook on high for 4 hours. Once cooked I added three chicken breasts, which were already cooked.
I added red pepper flakes in my bowl instead of the full recipe. I love super spicy. But not everyone else does.
I added chicken to this recipe. But it could be made vegan without the chicken and you could substitute chicken stock for vegetable stock or even water.
The recipe is delicious, filling and healthy. It is great as leftovers.
As leftovers I would scoop some … Continue reading
Most weeks I try to explore at least one “new” recipe.
I was looking at Hungry Girl’s website and found spicy Thai-style no-cook stir-fry.
It sounded yummy so I decided to give it a try.
I added the ingredients I didn’t already have to my grocery list. I decided to add a few other ingredients to it as well.
When I got home I realized I forgot to write a few things down.
I modified the recipe a bit and had it for lunch three times last week. Yup, I thought it was really yummy. I really enjoyed it. It’s filling and fairly healthy.
The HG version is fine. I just made some adjustments because of what I had on hand.
I didn’t buy broccoli coleslaw and decided to add rice to make it more substantial. As I was grabbing veggies out of the fridge I realized I did have some broccoli coleslaw. So that got thrown in as well. HG’s version is cold and mine is hot.
Here’s my spicy Thai-style stir fry:
- 2-3 oz. of chicken (I cut up a chicken breast and cooked it up in a skillet.)
- 1/2 cup of brown rice
- 1/2 cup to 1 cup … Continue reading
There was a lot of chicken making and eating in the house so far this week. OK, well not a lot, but more than the norm.
One recipe I made for dinner one night was new and super simple and quite delicious.
The other recipe was one that I have been making for years. And it usually just comes out for special occasions … like the Kansas City Royals playing in the World Series for the first time in 29 years.
Sauced ‘n’ simmered dijon chicken
The first recipe I made was another one of Hungry Girl’s creations: sauced ‘n’ simmered dijon chicken.
I was looking for something that was simple with few ingredients. And I just happened to have all the ingredients needed already.
If you are looking for a quick and easy dinner to make this is a good one.
I did alter the recipe because once the chicken was cooked it didn’t look like a lot of food, like the picture did.
Curt asked if we had any rice. And I have the brown rice from Trader Joe’s, which you can throw in the microwave and have hot and ready in three minutes.
I also made some carrots … Continue reading
I have always been a fan of salad. It can be a great meal or something on the side. It can be filling and healthy. And it can also be unhealthy.
Some salads are so loaded with calories and fat you might as well order a cheeseburger.
If you are ordering a salad to have a healthy meal choose wisely.
(If you don’t care and just really want that Buffalo bleu cheese salad because it tastes amazing and is super unhealthy then order it, just don’t order it too often. One of my many guilty pleasures.)
At work we have an amazing salad bar with so many healthy (and some unhealthy) options. When making my salad at work I focus on making it filling and healthy. I try to make sure my own made salad has at least three items that are high in protein.
High-protein items at our salad bar vary, but these items that can be found on any given day: garbanzo beans; at least two kinds of cheese; hard boiled eggs; kidney beans; tofu; tuna, chicken; black beans; and I am sure there are some items I am forgetting.
If you want to order a healthy salad … Continue reading
As I have been focusing on healthy eating (and losing a little weight) I have also been focusing on making sure I get protein into my diet, thanks to my friend Gail.
Gail has asked me, where’s your protein when I post something on Facebook that I am eating. So this got me thinking more about protein and adjusting my diet to make sure I am eating it daily.
So, of course, I had do some research and share what I find with my readers.
Protein, which contains important nutrients, keeps you feeling fuller. This is definitely something important when you are trying to lose weight or maintain your weight.
I recently started back on Weight Watchers. The way the points are calculated have changed. Protein is now a factor in calculating Points Plus. (Calories are out and carbohydrates are in. Fiber and Fat are still factors.)
This WebMD article states: A study, reported in the Journal of Nutrition, showed that a high-protein diet combined with exercise enhanced weight and fat loss and improved blood fat levels.
Protein is a macronutrient that is essential for maintaining the healthy function of all of your organ systems, and ensuring that your diet includes adequate protein intake … Continue reading
I am having a food intervention with myself.
I am coming along great with the exercise. I exercise 6-7 times a week and I vary it with yoga, spin, weights, abs and body conditioning.
When I was working on losing my 30 pounds about five years ago the first 20 pounds I lost without any exercise. I lost 20 pounds by portion control and making better food choices. The last 10 pounds lost was a combination of my “diet” and exercise.
Many things that I have learned over the years I continue to practice. Such as dressing on the side; Splenda instead of sugar; at least eight servings of water a day; fruits and vegetables make healthy and filling snacks …
I feel like I am not fully committed to my healthy lifestyle. I need to be fully committed, not partially committed. I know how to lose weight. I know how to maintain my weight. I know how to maintain a healthy lifestyle. There is some will power involved. And I just don’t always practice will power.
Planning meals and regular grocery shopping are a big part of maintaining my healthy eating. I don’t enjoy cooking and wouldn’t say I … Continue reading
There is a restaurant near work where you can get pretty good, tasty, organic and fairly healthy soups, salads and sandwiches.
On Monday I decided to try the lentil soup. After that I was hooked. It was delicious, filling and pretty healthy. And I was asking myself why I hadn’t tried this soup before. Yesterday I got my “regular” lentil soup and the manager declared me a soup freak after getting lentil soup three days in a row.
Today I had lunch with my mentor who has also become a friend. We ended up at Soup Freaks. And Day 4 of lentil soup. I am still not sick of it.
Today is also Day 4 of my continued healthy eating. Tonight for dinner I took two chicken breasts and dipped them in egg white/milk mixture. After that I rolled them in crushed corn flakes with a little salt, pepper and Kickin’ Chicken. Then baked them in the oven for about 45 minutes at 375. We had the chicken breasts with green beans. The chicken was really yummy. (I buy frozen chicken breasts, which are individually sealed. Usually the night before I pull two chicken breasts out and put them … Continue reading
I defrosted two chicken breasts for dinner tonight. When I got home from the gym I threw them in a baggie with some fat free Italian dressing (tip from my mother-in-law) and let them marinate. I let them marinate for about 45 minutes and then cooked them on the George Foreman grill.
Julie, from our cooking class, Cooking with Julie, said you really shouldn’t marinate anything longer than an hour. Last time I did the chicken marinated in the dressing I had it together for at least 24 hours. Way too long. The marinade or dressing or whatever you use will start to cook your meat. So when I grilled the chicken it came out dry and took longer to cook because the outside was ready, but the center wasn’t.
Today it was perfect.
Along with the chicken I had green beans and salad. Curt had some bread and butter and green beans with his chicken. It was a yummy, filling rather healthy dinner. And it was easy to make. That is what I like. I am busy and I come home from work and or the gym tired. But I want something healthy, too. So this was a … Continue reading
Curt and I had salad, veggies and grilled chicken for dinner.
Salad in a bag, we each have one we like. We eat that pretty regularly.
I grabbed a can of veggies from the pantry–not fresh, but that’s OK. (Not everything can be super fresh–I work and am tired when I get home from work. I want quick and easy.)
I marinated two chicken breasts in fat free Italian dressing. (Got the Italian dressing tip from my mother-in-law.) I probably marinated too long–so when cooking the chicken I had to cook longer than normal–the outside cooked much faster than the inside.
Cooked the chicken on the George Foreman grill. Man, that thing cooks easily and quickly. We cook beef, chicken and fish on the grill.
In the cooking class we took last week Julie mentioned that you really shouldn’t marinate your meat longer than an hour. I knew that for dinner tonight … Oh well. Lesson learned. The chicken was still rather tasty, just a little tough.
Anyway, it was a good dinner and rather healthy.