Tag Archives: Lentils

WIAW [2/12/14]

12 Feb

We have come to realize over the past few years that life is just way too short to eat crappy food.

Here is a recap of yesterday’s eats! ‘Twas a good food day indeed. No crap food in sight.

We started off Tuesday with a throwback breakfast. KERF whipped banana oats with cottage cheese mixed in. We topped our oatmeal with toasted coconut and coconut peanut butter. It was definitely a rocking combination and a fabulous way to start off the day. 

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Lunch was some of our lentil salad we prepped on Sunday afternoon. 

 

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Paired with a red delicious apple. 

 

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and a Synergy Trilogy to wash it all down. 

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Our afternoon snack was consumed between classes and went unpictured. We have also come to the conclusion that we could eat a banana with peanut butter every single day and not get sick of it. Anyone else with us? . 

 

Dinner was a comforting bowl of homemade soup. 

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With an XL piece of maple pumpkin cornbread on the side! 

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Finally, we ended this extra long Tuesday with a Noosa yogurt and granola.

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Another WIAW in the books. We hope you all have a fabulous day and remember to check out what everyone else is eating over at Peas and Crayons! Thanks Jenn for hosting such a fun link up. Wednesday blog posts sure are our favorite!

 

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What A Marvelous Flower Planting Weekend

29 Apr

This weekend was quite a marvelous one if we must say so ourselves. Our aunt and cousin came down for the weekend to help us plant our garden. We had so much fun and cannot wait until we get to open our back door and grab some fresh tomatoes, lettuce, cucumbers, and herbs for our meals! Here is a recap of our weekend via pictures.

We started off the weekend with homemade chia seed pudding for breakfast on Friday morning. This was enjoyed with blueberries, bananas, almonds, and hemp seeds on top (recipe coming later this week).

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Saturday morning’s breakfast wasn’t far off from one of our usual combinations. Nevertheless, it was the perfect bowl of warm oats we needed to fuel our busy day. Whipped with bananas, flax, and cottage cheese and topped with hemp seeds, blueberries, more bananas, maple peanut butter, and toasted coconut.

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Lunch was just what we needed after a few hours of shopping. Our outlet has a J Crew Factory and everything was 50% OFF this weekend only! We admit, we may have went more than once!

Here’s what our salad was made up of: mixed greens,red and yellow peppers, cucumbers, carrots, caramelized onion hummus, and mozzarella cheese.

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With lots of extra veggies for snacking. We think fresh produce is so beautiful, don’t you agree?

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The afternoon was spent planting our garden! We stopped at Lowes to get all the supplies we needed.

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We planted TONS of herbs in addition to both tomatoes and grape tomatoes, kale, red leaf lettuce, radishes, spring mix, sunflowers, and edible flowers. We are so thankful our Aunt Dawn and our cousin, Kate came to help us with our garden! Family time is such an important part of life and we are so glad we got to spend the weekend with them.

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After all that gardening we refueled with a greek yogurt parfait. Fage original topped with blueberries, grapes, oranges, almonds, and granola.

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Saturday afternoon contained more shopping. Notice the matching Fossil bags? We are a tad bit obsessed….

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Saturday was absolutely beautiful and ended up being fabulous weather for grilling.20130427-194704.jpg

Which is perfect because homemade lentil burgers and vegetable packets were on the menu

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We finished Saturday evening with a slice of leftover birthday cake. It was just as good as last week!

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Sunday’s lunch was simple and eaten on-the-go. Mixed greens, kidney beans, vegetables, mozzarella cheese and balsamic vinaigrette!

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A weekend wouldn’t be complete without an Apple Pie Lara Bar right?

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Finally we ended the weekend with a quick Cosco stop! The only real necessities in life were purchased: bananas, coffee, and mixed greens 🙂

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We hope you all had a wonderful weekend and were able to enjoy the fabulous weather! Today begins the last week of classes. Only three more days before finals!! Don’t forget to read up on Katie’s marvelous weekend along with everyone else! How can your weekend not be marvelous with sunshine and 70 degree weather?MIMM

What is your favorite way to end the weekend? We always like to end our weekends with a short ab and arm workout, tea, and HBO.

What We Ate Week 14

3 Apr

We can’t believe it’s already been 14 weeks of posts filled with our daily eats. Where is the time going?
Soon we will also be done with our sophomore year of college. Only 28 days of classes remain, not that we’re counting or anything (we so are)!! To mix things up this week, we decided we wanted to share with you our favorite eats lately over the past few weeks.

We have been having so much fun trying to capture our meals on camera. By paying attention to little details we feel our photography skills have gotten 110% better compared to 14 weeks ago! It’s a rewarding feeling to page back to our first few posts and see how much we have grown along the way. Does anyone else ever find themselves doing this? If not, DO IT!
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Anyways, we were patiently waiting to find out April’s theme of WIAW but haven’t heard any details yet. We will be sure to jump on the bandwagon and catch up next week following this month’s theme! Make sure after you read our post you head over to see what Jen and all the other bloggers have put together this week! We love getting food ideas from reading the other blogs who have linked up with us! Here’s what we’ve put together to share with you this week. A little bit of this, a little bit of that, and a whole lotta spinach, Greek yogurt, and SIAB!
Breakfast

Peanut Butter Banana Buckwheat Overnight Oats. This time we used plain Greek yogurt instead of blueberry.
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April 1st kicked off smoothies in a bowl for breakfast. This included quick oats, plain yogurt, blueberries, chai seeds, almond milk, and lots of toppings.
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Who says you can’t have quinoa for breakfast? We loved this combo. Strawberry Greek yogurt, quinoa, go lean crunch, banana slices, and lots of cinnamon.
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Pineapple Mango Greek yogurt, blueberries, banana slices, Special K cinnamon pecan cereal, and toasted coconut.
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Lunch
Spinach salad topped with butternut squash, brussel sprouts, grilled chicken, strawberries, carrots, and 1/2 serving of Late July’s multigrain tortilla chips. Maple Grove Farm’s Balsamic Vinaigrette for the win.
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9 grain crusted pollock, roasted red potatoes, steamed kale, and cauliflower.
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Spinach salad topped with grilled chicken, sugar-free apricot preserves, 1/2 baked sweet potato, maple sesame almonds, dried cranberries, and balsamic vinaigrette.

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Egg pizza with spicy tomato sauce, asparagus spears, mushrooms, onions, red peppers, spinach, and arugula.

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Spinach salad topped with scrambled egg beaters, lemon pepper tuna, carrots, grape tomatoes, mushrooms, and dried chickpeas for a crunch. Another salad drizzled with balsamic vinaigrette (can you tell it’s our FAVORITE?)
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Dinner
Spinach salad topped with green beans, roasted eggplant, a sweet potato (notice the color difference? both tasted the same!) buckwheat groats, maple sesame almonds, and 1/4 avocado.

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Lentil Eggplant in the Crockpot. Recipe from KERF found here. Topped with a dollop of Greek yogurt and extra cinnamon.

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Spinach salad topped with roasted cinnamon butternut squash, roasted apples, canary beans, carrots, buckwheat groats, and honey.
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Snacks
Mixies frozen yogurt date with our Momma. We all shared a cup of coconut (made with soy milk) frozen yogurt and sugar free pecan praline. Each were topped with sliced almonds.
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SIAB. clementine. grapes. frozen banana. spinach. 1/2 cup water. blueberries. granola.
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Fage 0% peach with acai blues granola and pineapple chunks.

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Another SIAB with a cranberry pecan banana breakfast cookie crumbled on top. Also added some buckwheat groats and almonds.

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Until next Wednesday, stay fabulous!

Oatmeal, Salmon, and a Whole Lot of Greens

20 Mar

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Wednesdays are secretly our favorite blog day because we just love linking up with Peas and Crayons and sharing our most recent eats. We decided to include the time of each meal so you can see the average distance between them.

(7:20 am) Breakfast this morning was whipped banana oats (we are just totally obsessed with this fabulous combination and the natural sweetness that comes from the banana). We also cooked the oats with eggbeaters and topped them with the last of our cranberry sauce (tear), dried cranberries, buckwheat, and sun butter. Served with a big cup of coffee on the side to get our Tuesday going.

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I think it was the combination of the snow on the ground and the rain that made us feel extra sleepy today. Sipping on coffee all morning while working on school work definitely helped motivate us to get stuff done. Motivation is probably every college students biggest problem. Are we right or are we right?

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(11:45 am) Lunch was a salad topped with cucumber, carrots, tomatoes, mushrooms, red onion, and goat cheese. On the side was a handful of wheat thins and a plain Chobani Greek yogurt topped with almonds, banana slices, and honey. Lately we’ve been loving water with fresh lime instead of lemon. Such a good change.

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(3:15 pm) Right around 3 we usually start to get hungry again. Today’s snack was an apple pie Lara bar smeared with chunky peanut butter and topped with a couple slices of banana. Peppermint tea got us through another afternoon of school work. Thank god there are only 9 more days till Easter break!

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(6:15 pm) Sometimes simple dinners truly are the best. Tonight we had baked salmon served with a lentil trio mix and kale steamed in maple syrup. The sweetness from the maple syrup added the perfect touch to this dish. Try it sometime you won’t be disappointed!
 

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Today was the first day in five weeks that we were able to go to yoga! The class that is held at our school is called body flow. It is a mix of stretching, pilates, and relaxation and we love it.

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(10:00 pm) Late night snack time! We ended this fabulous day with another smoothie in a bowl. This smoothie was made with vanilla almond milk, pumpkin purée, and a frozen banana. We topped this SIAB with Special K cinnamon pecan cereal, slivered almonds, and pb2!

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Today was definitely a good food day in our books. What was your favorite thing you ate yesterday?

Spiced Up Boxed Soup

29 Jan

It’s kinda fun to take a simple box of soup and make it into your own with just a few additional add ins. The combinations are kinda endless. We love to make all of our meals seem “gourmet” and this is one that takes on that title with out taking 2 hours to put together. More like 15 minutes. We enjoyed being in our warm home, eating soup instead of being outside in the below freezing temperatures. Hey winter, you can disappear whenever you’d like. Who’s with us?

Ingredients:
1 box Organic Imagine Carrot Almond soup
1/2 cup cooked brown lentils
1/4 cup frozen peas
Handful of fresh kale
Whole wheat bread, toasted
Salt and pepper to taste

Directions
1. Heat soup on the stove over medium high heat and stir in lentils* and peas
* we precooked our lentils to save time when making dinner
2. When heated, take off of heat and stir in kale, salt, and pepper before diving into two bowls
3. Toast bread, cut into cubes, and sprinkle onto top of soup

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Easy. Simple. Warm. Flavorful. Genius.

Lentil Flatbread Pizza

31 Dec

Almost everyday we find a ton of new recipes on Pinterest that we want to try. Of course it would probably take years to actually make all the recipes we find because there are that many good ones! The amount of time we spend on Pinterest is kinda sad. It always makes us wonder how we survived without something as great as Pinterest… But thank god we will never have to know! The time we spend can be justified though.. Look at how many great ideas we have found because of it!

This recipe was inspired by one we found on Pinterest a few weeks ago! It was super easy to make and so versatile we would definitely make it again!

Ingredients:
1/2 cup of soaked lentils (we soaked them in water for 6 hours)
2 tablespoons of either ground flax or chai seeds (we choose the flax)
2/3 cup of water

Directions:
1. Puree the soaked lentils, ground flax or chai seeds and water in a blender. Now is the time to add any spices or seasoning you wish to flavor the flatbread with. We added salt, pepper, and red pepper flakes. (I think garlic and basil would be a good combination too!)
2. Next, spray a frying pan with cooking spray and allow the pan to heat up on medium heat.

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3. Finally pour the lentil mix into the pan and spread it around in an even layer. Allow it to cook for 5-7 minutes on medium heat, then flip and cook 5-7 minutes on the other side.

The recipe we found suggested using the flatbread with hummus but we decided to use it for pizza!

We took the cooked flatbread and added sauce, vegetables, and cheese and baked it in the oven at 350 for 10-12 minutes! This recipe was super easy and could be used as the base in so many different recipes! This is one thing we will definitely be making again soon!

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Note: We’re not sure who added this all to a blender, smelled it, and still decided to still cook it! The smell of blended lentils isn’t the greatest smell but we decided to cook it anyway and it tasted SO much better than it smelled we promise! 🙂

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Served with a side of sugar snap peas this was the perfect dinner!

Lentil Sweet Potato Soup

16 Dec

We just love making soup in our household. We try once a week to create our own version of a recipe we found on Pinterest or another blog site. This week we planned on a lentil sweet potato soup. Quite simple to make, and SO savory. Definitely a soup we would serve to anyone we know. The end result was so beautiful.

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This recipe is perfect for feeding a family of 4 or more than one meal for 2!

Ingredients:
1 teaspoon olive oil
1 clove garlic
1/2 medium onion
2 small sweet potatoes
5 baby carrots (or more, depending on preference)
1 cup diced tomatoes
1 cup water
3 cups vegetable broth
1 cup lentils
1 teaspoon dried basil or thyme
1/2 teaspoon rosemary
Salt & pepper to taste
Spinach- add right before serving

Directions:
1. Mince garlic and chop onion and add to pan with oil and sauté until onion is clear and garlic slightly brown
2. Add cubes of sweet potato and carrots and cook 5-7 minutes on medium heat until softened
3. Add cup of water, vegetable broth , diced tomatoes, lentils, and spices and cook on medium heat for 30-40 minutes or until lentils are cooked to desire
4. Remove from heat, add spinach, and serve promptly
5. Enjoy.. We sure did!

I am so proud of how great this turned out! The first time we worked with lentils in a soup we over cooked them and they sucked up all the broth! We were left with a broth less soup.. Not our best experience. This time however we used lots of liquids to ensure we still had a soup after 30 minutes! Success is oh so sweet..