Since John was out of town at a work event the beginning of this week, here's what I made:
Dinner (and lunch and/or dinner leftovers):
Lentil and Quinoa Veggie Stew (Gluten-free)
1/2 cup lentils
1/2 cup quinoa
4-5 cups water
1 can fire-roasted diced tomatoes
1 can cannellini beans
1 small diced onion
2 garlic cloves diced
1 jalapeno chopped
1 cup frozen spinach
To taste: Italian seasoning, Cayenne pepper, Smoked paprika, and Ground pepper
Optional: Chopped green onion as garnish
- Rinse lentils and quinoa. Put lentils and quinoa in a large pot with 4 to 5 cups water (depending on the desired thickness.) I started with four cups then added another cup later on.
- Bring to a boil then let simmer covered for 15 minutes, or until quinoa is done and lentils are starting to become tender.
- Add in remaining ingredients.
- Let simmer until lentils are done and top with green onion, if desired.
Microwave Sweet Potato Chips
Homemade, all natural fruit and nut bars (Gluten free)
I love Lara Bars but not their price tag. Instead, I tried my hand at making my own fruit and nut bars, and I loved the result! Although these are definitely a healthy version, they tasted like a fudgy brownie to me.
I was inspired by a recipe in Women's Running magazine but didn't have some of the ingredients on hand. So here's my version below:
1 1/2 cups dried plums (or figs) soaked in warm water for 1 hour
2 cups almond flour
1 Tbsp. baking soda
2 tsp. vanilla extract
1 tsp. cinnamon
dash sea salt
dash cayenne pepper
1/2 cup chopped pecans (or walnuts)
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened shredded coconut
2 Tbsp. pure maple syrup
1 cup applesauce
- Soak dried plums.
- Add everything to a food processor until combined. (I only have a blender, so my bars came out a little chunkier, but they were still great.)
- Spray an 8x8 pan with cooking spray and spread mix evenly into pan.
- Freeze overnight, cut into squares, and keep frozen. Let the square sit out for a couple minutes when you are ready to eat one.
Blueberry Oatmeal Muffins (Gluten Free)
2-ingredient pancakes (Gluten Free)
I've read several bloggers who've made 2-ingredient pancakes for breakfast. Knowing that I need more iron and protein in my diet, these sounded like a tasty way to eat more eggs.
2 eggs lightly beaten
1 mashed banana
Dash of pumpkin pie spice (optional) - so call them 3-ingredient pancakes!
- Beat eggs. Mash banana. Whisk both together. Add a dash of pumpkin pie spice or cinnamon, if desired.
- Heat a non-stick pan over medium heat. Add about 2-3 Tablespoons of the egg/banana mixture. As it starts to firm up, flip over on the other side until lightly browned.
- Repeat with remaining "batter."
- I like mine served with almond butter on the side for dipping and extra protein!