Warm Lentil and Marinara Spinach Salad

INGREDIENTS

Cooked lentils
Marinara sauce
Fresh spinach
Sun-dried tomatoes
Fresh tomatoes
Balsamic vinegar
Italian seasoning (oregano, basil, garlic powder, onion powder, black pepper)
Parmesan cheese

DIRECTIONS

1. Heat up about 1 cup of lentils and 1/2 cup of marinara sauce in the microwave
2. Lay a bed of fresh spinach, fresh cut tomatoes, and sun-dried tomatoes in a bowl
3. Layer your hot lentil/marinara mix on top of the fresh vegetables
4. I personally like to mix it all together to wilt the spinach from the heat of the lentils
5. Top with Italian spices, 1 tablespoon of balsamic vinegar and Parmesan cheese

HOW TO COOK LENTILS (PERFECTLY)

When I want to cook a big batch of lentils I plan ahead of time...

1. I soak the dry lentils for about 24 hours in a big bowl of water (this reduces the actual cooking time and cleans the lentils). Remember, add about 2x water you have dry lentils as the lentils expand!
2. Add your soaked lentils into a cooking pot with new/fresh water.
3. Bring the water and lentils to rapid simmer.
4. Once they are boiling, lower the heat to low.
5. Keep an eye on the lentils but they will typically cook anywhere from 25-45 minutes depending on the quantity of beans.
6. I do not add any salt, this is because your marinara sauce will have an abundant amount of sodium already. But if you absolutely MUST add salt, season the lentils after they are done cooking as they will absorb the most seasoning then.

Lemon Garlic Sauteed Spinach Side Dish

INGREDIENTS

Handfuls of spinach
Coconut Oil (spray or oil)
Minced/fresh garlic
Juice of 1/4 lemon
Pepper

DIRECTIONS

1. In a non-stick skillet add your coconut oil spray and head on med/high heat
2. When pan is hot, add 1 tablespoon of minced garlic and stir occasionally for 3-4 minutes
3. Add handfuls (as spinach cooks down A LOT) of fresh, washed spinach
4. Saute for an additional 3 minutes until spinach is cooked down
5. Add pepper and lemon to taste

NOTES

This is a perfect fiber-filled and iron-filled vegetable side dish to any protein. Pair this with your favorite fish, or even a sunny side up egg.

Per serving (1 cup) of this recipe:
Calories: 80
Fat: 4.5 g
Fiber 1.3 g
Protein 2.7 g

Mediterranean Kidney Bean Salad

My beautiful grandmother gave me the idea for this wonderful recipe!

INGREDIENTS

Kidney Beans
Organic Corn
Bell pepper
Walnuts
Green onion
Organic Kale/Spinach mix

DIRECTIONS

Place your kidney bean salad on a bed of mixed greens (I used kale and spinach).
Top with your favorite dressing (I used balsamic vinegar, lemon juice, lots of pepper)

MEAL PREP IDEA

I like to make a large batch of the kidney bean salad on Sundays. Then I know what I will be eating for the rest of the week. Portion out 4-5 meals for every day of the week in a Tupperware and enjoy for one meal a day!

Benefits of meal prepping...

• You know what you will be eating for the week
• Allows you time out of the kitchen mid-week
• Food is ready when you are hungry
• This way, you will never eat out of emotion
• You know what ingredients you are putting in your body