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