Healthy Girl Reunion!

Holy crap, y’all. It’s been awhile! This healthy girl has been getting a serious lesson in time management. Between school, two jobs and a long-ass commute (upside: tons of QT with NPR,) I’ve become way too familiar with my local take-out spots. This, of course, has taken quite a toll on the ol’ budgeroo. As we speak, I’ve got tomorrow’s lunch a-roasting, and it’s good to know I won’t be shelling out another 10 bucks for my mid-day satiation (ok, 5 of those bucks go to the gallon-sized latte I need to get me through the day…but everyone’s gotta be in denial about SOMEthing.)

So, let’s get back on track together, shall we? Cause let’s face it, you could always be a little healthier, a little more frugal, and a little plan ahead-ier when it comes to eating. Over the past couple months I’ve been compiling new recipes, so get excited for hummus and other Mediterranean-inspired delights, healthified lasagna, and snacks galore—all perfect fresh or as leftovers! But now, we turn to tomorrow’s lunch: lentil & veggie salad, which is easily transported and munchable all day long. Lentils are a great source of lean protein for omnivores and herbivoures alike, and they are absolutely packed with fiber to keep you feeling full and, er, regular (albeit a little gassy.) Add your own personal touches to this dish–I just used the veggies I had in the fridge, but any combo will work!

Sorry there are no pics for this dish. Just picture fairies and hearts and stars and flowers doing a little dance in your tummy…

Lentil & Veggie Salad for Busybodies

1 package steamed black lentils*

1 zucchini

1 head broccoli

½ head cauliflower

½ bag baby carrots

diced red onion to taste

a bit of olive oil

salt, black pepper, & crushed red pepper or your fave hot sauce

additions: for a protein boost, add tofu or chicken.

*you can buy these in the produce aisle at trader joe’s. using precooked lentils saves a step and at least 15 minutes, and as long as the package is unopened, they stay fresh in the fridge for ages!

Preheat oven to 400 degrees. Chop zucchini, broccoli and cauliflower and transfer pieces to a baking sheet. Sprinkle with salt and pepper and pop ‘em in the oven til they’re lightly browned—about 15 minutes. You can also dab olive oil on your veggies, but I find this is unnecessary; I like to drizzle a little over the whole salad when it’s done.

Throw carrots into your steaming pan and cook until soft. Meanwhile, dice the onion and sautee with a drop of olive oil.

When everything’s nice and soft and fragrant, throw it all into a big bowl with the lentils. Add seasoning and a dab of olive oil to taste, mix well, and enjoy hot or cold. Tupperware that shite and eat it all week long!

PS y’all: I’m engaged!!!

Curry Bonanza!

curryLast night’s craving for Indian food led me to finally pop my curry cherry. This is a very simple (and surprisingly delicious!) veggie dish that’s simple and doesn’t require a ton of ingredients. The prep time is no more than 10 minutes, and for the following half an hour you can go about your biz while this meal makes itself! I made a giant batch and had leftovers today for lunch, which were much more flavourful than last night’s dinner after the veggies and spices got all romantic in their tupperware. I definitely suggest allowing your curry to sit for as long as possible to increase the depth of flavour. If anyone has suggestions about how to bring out more flavour the first time around, lay ’em on me! Perhaps the light coconut milk is responsible for the somewhat lacking depth of flavour in this recipe, but with such a drastically lower amount of saturated fat it provides, I think the trade-off is worth it!

This curry is extremely low in fat and fairly low-calorie as well. I love the variety of veggies; feel free to experiment with the combo! Chick peas provide some protein, but you can try adding chicken, shrimp or tofu for a big boost!

Ingredients (makes 4 servings):

3 cups sliced carrots

3 cups sliced white potatoes

4 1/2 cups chopped cauliflower

1 small onion, coarsely chopped

2 cups green peas, fresh or frozen

3 cups canned chick peas

2 1/2 teaspoons curry powder

1/2 teaspoon cumin

1/4 teaspoon ground hot red pepper, if you like some heat

1 can light coconut milk

salt and pepper to taste

In a large pot, combine carrots, potatoes, onion and cauliflower. Mix spices with 2 cups of water and pour over veggies. Bring to a boil, then reduce heat and add peas, chick peas, and coconut milk. Simmer, covered, for about thirty minutes or until veggies are soft, but not falling apart. Stir occasionally to help flavours mingle.

Serve a big ol’ portion of this soupy goodness over brown rice. Shredded unsweetened coconut, golden raisins and slivered almonds make delicious additions!

Leftover Orange Chicken Salad

Leftover entree matter is prime next-day salad material, and I always keep this in mind when I make dinner. Changing up the way you use last night’s dinner keeps things interesting! I always keep a bag or two of mixed greens in the fridge, plus a few other salad staples like a bell pepper, a cucumber and a pint of cherry tomatoes (actually, I suggest keeping your tomatoes OUT of the fridge; they maintain their nutritious qualities much better that way!) I also LOVE raw broccoli in salads and wraps; the flavour is great and the crunchiness is so satisfying!
For this salad, I added my (cold) leftover orange chicken to a big bowl of greens and tossed in orange pepper slices, tomatoes, bean sprouts, green onions, jalepenos, and a handful of slivered almonds. I drizzled a generous portion of the orange-soy sauce mixture over my salad, which served perfectly as a light, delicious dressing! If you’d prefer to use something a little thicker, I’d suggest a soy-ginger vinaigrette or maybe a citrus vinagrette (though some dressings with similar flavours might clash with the flavour of the chicken rather than complementing it.)

Ingredients:
leftover Orange Chicken a la Emma with sauce
salad greens
your favourite veggies!

…I think you get the idea!