I was feeling ambitious last week, and had quite the abundance of wild rice and green lentils to use after meal prep on Sunday night. Like I’ve said before: Clean eating does not mean bland eating and it certainly does not have to mean eating the same exact thing each day.
I wanted to make at least 4 different dishes with the wild rice and lentils so that I never got bored! You saw some of these creations last week.
Day 1 wild rice and lentils over salad, simply prepared.
Day 2, mexican spiced rice and lentils in burrito salad.
Day 3 roasted tomato soup with lentils, rice and spinach (so good).
Day 4 vegetarian lentil and wild rice pumpkin “meat loaf”. I was in uncharted territory here and was really proud of the end product. I ended up eating the lentil loaf on a salad and in a burrito with all the fixings; I finally got my burrito! I forgot how good greek yogurt is as a substitute to sour cream. If you aren’t using greek yogurt this way I highly recommend it. It’s one of the few times I prefer the zero fat greek yogurt over the 2%.
I also had the lentil loaf with spicy mustard and ketchup before the gym on Saturday. I forget how good comfort food can be – I get so attached to my daily salad that I rarely venture off for my lunches. So glad I did though.
Lentils are a superfood in my diet. I was purely vegetarian for almost 10 years and lentils were a staple I relied on heavily for my protein. Besides being packed with protein, they are high in fiber and iron! One cup of lentils has one-half the daily recommendation of iron!
I had dinner with friends this week and got this awesome sushi roll. It was a rainbow roll with wrapped in cucumber instead of rice. I always ask if having the sushi prepared this was is an option. If it is not, I ask for brown rice and that there be less rice used in preparation of my roll. It lets the fish shine through and helps cut the carbs.
I also had some awesome clean treats as well. I like to make protein cookies for my 3 pm snack. I take 3-4 with me for a pick me up in the middle of the day. These soft pumpkin cookies came in at 42 calories each with 4 grams of protein. They are pretty much my new addiction. I’ll share the recipe with you tomorrow so you have something too treat yourself with for Halloween!! I went to bed dreaming of the pear crisp every night. I warm it up under the broiler and top it with greek yogurt or a drizzle more of apple syrup.
Yesterday was national chocolate day. Oh you didn’t celebrate? That’s ok, you can celebrate today mmmk? I made a double chocolate bar with the pumpkin seeds we roasted. I melted dark and white chocolate chips then swirled the white chocolate into the dark and topped with pumpkin seeds and sea salt before freezing to harden the chocolate. You wouldn’t believe how simple this is. If you want to awe guests (or even your mate) make this bar without the seeds. Pretty right? Make a thin layer of chocolate. Or, you can make these delicious homemade candy bars!
- 1 cup cooked wild rice
- ½ cup cooked green lentils
- 1 onion
- 2 ribs of celery chopped
- 2 carrots, chopped
- 1 Granny Smith apple, peeled and chopped
- 3 cloves garlic minced
- 1 container Cremini mushrooms sliced
- ¼ cup pumpkin purée
- 4 egg whites
- 1 scoop pea protein
- 1 tsp salt
- 6 sage leaves chopped
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground mustard
- ½ tsp ground pepper
- In a large skillet, sautéed onion and celery for 5 minutes until softened.
- Add ⅛ tsp salt and few grounds of fresh pepper and stir.
- Push to mixture to the side and add the slices mushrooms to cook until browned and softened.
- Once browned, mix in the celery and onions and add the garlic, apples, carrots and sage leaves.
- Cook an additional 5-7 minutes over medium heat until carrots are slightly softened.
- Transfer to a large bowl and add lentils and wild rice. Add the pumpkin, cumin, smoked paprika, and mustard and remaining salt and pepper. Stir until incorporated. Taste for salt and pepper and adjust accordingly before adding egg whites and protein powder.
- Once you are satisfied with the seasoning, add egg whites and pea protein.
- Combine well making sure the egg is fully incorporated throughout (it's important for the structure of the loaf).
- Pour into a loaf pan that has been lined with parchment paper and bake at 375'for 50 minutes or until firm to the touch.
- St. Joseph's Lavash wrap
- 1 slice lentil loaf
- ¼ cup wild rice
- Handful of spinach and kale
- Few spoonfuls Greek yogurt
- ½ small avocado
- Place everything in the center of the wrap. Roll up the bottom of the lavash then the sides, trying to wrap this up tightly.
I of course could NOT forget about my pancake splurge this weekend! These pumpkin buckwheat pancakes with apples and peanut butter were to die for!
What About You?
- How did you celebrate national chocolate day?
- Should everyday be national chocolate day?!