Friday, January 2, 2015

Lentil Tacos - Fitness Magazine

I'm finishing off this week of blogging with another healthy new year post! In the January issue of Fitness, there was a whole "lose weight in four weeks" plan with different meals you could make for breakfast, lunch, dinner, and snacking. I tried out a few of them (just say no to collard green parmesan chips), but one really stood out for me:

Lentil Tacos (click on link and scroll down until you get to the Lentil Tacos recipe)


They are super easy to make and great for making and taking to work for lunch. Plus, they are meatless! The "meat" is the lentils tossed with taco seasoning. Pile a corn tortilla with the lentils, cheddar cheese, broccoli slaw, and salsa, and you've got yourself a delicious and healthy taco substitute. 

Some of the other foods I tried from this article that were good were PB&Q Parfait (peanut butter on top of cinnamon quinoa on top of plain Greek yogurt) and the Cheddar-Collard Quiche Cup. 

I still want to try the Almond Superfood Smoothie, Blueberry-Quinoa Pancakes, Lentil Meatballs and Linguine, Grilled Chicken with Cheesy Grits and Collard Greens, and Almond-Crusted Fish with Stir-Fried Quinoa.

I made a big batch of quinoa and lentils, and then froze the stuff I didn't use so that I could have it ready to go for future meals. 

Just a note, if you have Celiac make sure your quinoa and lentils are gluten-free! Arrowhead Mills and Bob's Red Mill are good brands for finding gluten-free products, but there are probably other brands on your grocery store shelves that are also gluten-free. Check the labels!

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