Summer Lentil Salad

Trader Joe’s does it again with their steamed, ready-to-eat lentils. This definitely isn’t a new product, I’m just late to the game and bummed I’ve been missing out on such deliciousness this whole time. This lentil salad is great as a meal, a side, a snack or on top of a salad. It has a summery feel to it because it’s a cold salad and because of the lime flavor, BUT thanks to climate change who can even keep track of what season we’re in?? The best part about this recipe….it takes about 5 minutes to make!

Cold Lentil Salad

Cold Lentil Salad

Easy Cold Lentil Salad

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Ingredients:

  • Trader Joe’s steamed lentils (1 box)

  • 1/2-1/3 cup chopped scallions (depending on how big of a scallion fan you are)

  • 1/3 cup diced tomatoes

  • 1/3 cup chopped cucumber

  • juice from 1 lime

  • salt / pepper / garlic to taste

Directions:

  1. Combine all ingredients in a large bowl and mix well (unless you’re trying to go for aesthetics for blogs and or social media then mix everything but the cucumbers together and then carefully place chopped cuc’s in a pile in the middle).

  2. Serve cold.

Roasted Tomato Soup

So I can’t take credit for this recipe because my client actually made this soup for me. She sent me the recipe to replicate but it’s so darn good that I asked if she’d be cool if I shared it with you guys. She’s the best so here you have it!

Dairy-free Roasted Tomato Soup

Dairy-free Roasted Tomato Soup

Ingredients:

Part 1

  • 7-8 vine tomatoes, quartered

  • 1 c cherry tomatoes

  • 1 c cremini mushrooms, sliced

  • 1/4 cup extra virgin olive oil

  • 1.5 T balsamic vinegar

  • 8 cloves garlic

  • 10 sprigs thyme

  • 1/2 t salt

  • 1/4 t black pepper

  • 1/8 t cumin

Part 2:

  • 2.5 T grass-fed Kerrygold butter (can use EVOO if you are vegan)

  • 1 mirepoix container from Trader Joes (or 1/2 C each: chopped onions, celery and carrots)

  • 10 sprigs thyme

  • 1, 6 oz can tomato paste

  • 1 c chicken or vegetable broth (vegetable if vegan)

  • 1/4 t Trader Joe’s Everyday Seasoning OR 21 Salute Seasoning (optional)

  • 1 handful fresh basil’

Directions:

  1. Preheat oven to 370 degrees and line a baking sheet with aluminum foil

  2. In a large bowl, combine all ingredients from part 1 and mix thoroughly

  3. Transfer to baking sheet and roast in oven for 30 minutes

  4. When the tomato mixture has about 10 minutes remaining, brown the butter in a large pot over medium heat

  5. Add the mirepoix and thyme and stir frequently

  6. When the timer goes off for the tomato mixture, remove from oven. Spoon ~1/3 c of the juices into the pot with the mirepoix

  7. Place tray of tomatoes back into the oven and roast for another 30 minutes

  8. Add can of tomato paste to pot, stir and continue to cook (stirring frequently) until mixture turns into what looks like a pile of mush

  9. When the tomatoes have finished roasting, remove from oven, remove sprigs of thyme (from the tomato mixture and from the mirepoix) and add to pot

  10. Add broth, and everyday seasoning, stir and allow to simmer for 10 minutes

  11. Add basil, simmer for another 5 minutes

  12. Turn off flame

  13. Use a high power blender or immersion blender to puree and emulsify the soup

  14. Serve hot, preferably with a side of grilled cheese

Dark Chocolate Pomegranate Seed Bites

Does anyone else feel like they need a bite of chocolate after dinner to seal the deal before they feel truly satisfied? I’m not sure what that’s all about but these bites are perfect for satisfying that sweet tooth and potentially, simultaneously lowering your blood pressure, reducing your risk of diabetes and improving insulin sensitivity. Yes, you read that right.

Dark chocolate is high in flavanols, (antioxidant) which may actually protect the heart. Dark chocolate is also rich in magnesium, zinc, iron, phosphorus and copper. As always though, quality matters - look for a higher % like 72-85% and read the food labels. Food companies like to pump in tons of added sugars and other garbage to make their product hyper-palatable. Although there are health benefits to dark chocolate, like most things, there is a point of diminishing returns. Aim for 1-2 small square of high quality dark chocolate per day. For more information check out this site.

Pomegranate seeds are also high in antioxidants. They contain flavonoids, polyphenols, tannins, and anthocyanin. Additionally they are rich in vitamin c, fiber, and potassium. So basically you’re doing your body right by making and consuming these bites.

Ingredients (makes ~16 bites):

  • 3, organic 72% dark chocolate bars

  • 1, 5 oz box pomegranate seeds

Instructions:

  1. Break up bars of chocolate and place into a microwave-safe dish (you could also use a double boiler to melt the chocolate).

  2. Heat the chocolate at 30 second intervals, stirring every 30 seconds, until the chocolate is melted. I heated and stirred about 4 times.

  3. If you are using a silicon mold, place a cookie sheet under the mold so you are able to transfer it to the freezer once you’ve poured in the chocolate.

  4. Pour ~1 Tablespoon of melted dark chocolate into each square of the silicon mold or lined mini-muffin/cupcake pan.

  5. Freeze for 5 minutes so the chocolate hardens a bit and the seeds don’t just sink to the bottom.

  6. Remove from freezer and spoon ~1 teaspoon of pomegranate seeds into each section.

  7. Cover with another 2-3 teaspoons of melted dark chocolate.

  8. Refrigerate for at least 30 minutes before serving (or ~15 minutes in freezer to make sure chocolate is completely solidified).

  9. Enjoy (with a napkin nearby).

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Grain-free, Gluten-Free Peanut Butter Cookies

Grain-free, gluten-free, dairy-free peanut butter protein cookies

Grain-free, gluten-free, dairy-free peanut butter protein cookies

Ingredients:

  • 1 (15.5 oz) can organic pinto beans, rinsed

  • 15 medjool dates, pitted

  • 1 T coconut oil, liquid

  • 1 T vanilla extract

  • 1/8 tsp baking soda

  • 1/8 tsp salt

  • 1/3 cup natural chunky peanut butter

  • 1/2 cup peanut butter powder (I used Naked Nutrition’s)

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Directions:

  1. Preheat oven to 350 degrees

  2. Add pinto beans, dates, vanilla extract and coconut oil to a high speed blender or (ideally) food processor, and blend until well combined (using the tamper to continuously press the mixture down and away from the sides).

    (If you’re using a good food processor you can honestly probably throw everything in that and blend it up - my Vitamix was not behaving)

  3. Use a rubber spatula to transfer mixture to a large bowl.

  4. Stir in remaining ingredients.

  5. Refrigerate dough for 15-20 minutes.

  6. Line a cookie sheet with parchment paper.

  7. Roll doll into 1” balls and place on to cookie sheet.

  8. Flatten ball down using a fork. Press down once, lift, turn the fork 90 degrees and press down again to make the classic PB cookie marks

  9. Bake for 15 minutes.

  10. Allow to cool.

  11. Enjoy!