I’m getting back into the routine of food prepping on Sunday afternoons. I typically make 2-3 meals that break down into a few servings each that I’ll reheat for lunch/dinner the rest of the week. I like to find recipes that incorporate vegetables as much as possible so they are ‘one pot’ complete meals (versus making side dishes of veggies.)

This week I tried out two new recipes and I adore both of them.

Butternut Squash and Lentil Stew (adapted from original recipe found in Family Circle Magazine)

1    tbsp olive oil

3    carrots, peeled and diced

2    ribs celery, trimmed and diced

1    medium onion, diced

1    medium butternut squash (about 23/4 lbs),peeled, seeded and diced (5 1/2 cups)

1/2    tsp ground cumin

1    can (14.5 oz) low-sodium vegetable broth

1    can (14.5 oz) diced tomatoes in juice

1 1/2    cups small brown or French green lentils, picked through

3/4    tsp salt

• Heat oil in a large stockpot over medium heat. Add carrots, celery and onion and cook 5 minutes. Add squash and season with ground cumin. Cook 1 minute.

• Stir in broth, tomatoes, 1 cup water and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and stir in salt. Simmer, uncovered, an additional 10 minutes.

The nutritional info I calculated came to about 180 calories per cup. To be honest, I wasn’t very confident about this recipe turning out when it first started simmering. I was worried it would taste ‘blah.’ Not so! The butternut squash makes it a bit sweet and it’s extremely hearty and filling. The original recipe called for 2 Tb of chili powder so if you feel like it needs some ‘oomph’ I would add that.
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The next recipe I tried out was for Spring Green Fried Rice. The only thing I changed was using only olive oil instead of the 3 types listed (1/2 T. to fry the egg, and another 1/2 T. in place of vegetable oil in step 2.)

This. was. phenomenal. I’ve never made fried rice before, so maybe all recipes are this great, but I was not expecting it to taste just like the stuff I gorge on and hate myself later for at Chinese restaurants. I took a bite of the fried egg after it was done and I’m pretty sure I could eat fried eggs every day for the rest of my life. I think whisking them with soy sauce before frying really is a game changer.
2014-02-02 19.05.17Can you believe I own a wok? My parents gave it to my ex years ago and I got it in the break-up. Score! I think my favorite thing about this recipe was finding out how much protein peas have. 1 cup of cooked peas is about 135 calories and has 9 grams of protein. I don’t know why I never made the connection before since pea protein is so popular with vegans, but I’m about to start putting peas in everything.

I like to have the fried rice with some garlic broccoli that I drown in nutritional yeast (also a good source of protein!) I may or may not (definitely may) put some mayo on the broccoli as well.

2014-02-03 11.43.12What’s the best new recipe you’ve tried lately?

My next task: make sushi! Has anyone done that before?

 

The following post is sponsored by FitFluential LLC on behalf of Nutrex Hawaii.

A few weeks ago I posted an update about health supplements I’m currently loving. Included on the list was Spirulina. I’ve been taking Spirulina for weeks now and I’ve noticed a significant improvement in my energy levels. Not artificial, jittery energy, but extended, stable, awesome energy!

Nutrex

If your not into taking pills their spirulina powder can be used in almost anything. I haven’t tried it but apparently it makes a great popcorn topping, and would be perfect on baked kale chips!

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As one of the most nutritious, concentrated whole foods known to humankind, one 3 gram serving of Hawaiian Spirulina Pacifica provides:
• 60% protein and an excellent source of Vitamins A, K1, K2, B12 and Iron, Manganese, and
Chromium
• Rich source of health-giving phytonutrients such as carotenoids, GLA, SOD, and phycocyanin
• More nutrition gram per gram than any other Spirulina on the market

Spirulina truly is a ‘superfood.’ I hate using such a cliche term but there’s no better way to describe it!

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Hawaiian Spirulina is packed with nutrients, gram per gram it has:
2800% more beta-carotene than carrots
3900% more iron than spinach
600% more protein than tofu
280% more antioxidants than blueberries

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Sign up for their Newsletter for exclusive discounts, check out some of their delicious spirulina recipes, and use code HOLIDAY30 to get 30% off your order until 12/31!

Have you taken spirulina before? What effects did you notice? 

I get so many requests for the recipes that I use that I thought I’d share a few of my favorites here today. All of the recipes I’ve created can be found under my recipe page. The recipes that I use often that I did not create myself can be found on my pinterest boards.

Gluten Free & Vegan Corndog Muffins. I kind of lived off these during marathon training! Super filling and reminiscent of some of my favorite comfort food. I love how portable they are.  corndog muffinsChickpea Salad with Baked Falafel. One of the very first recipes I shared on here and it’s also ridiculously simple. Usually falafel is fried in oil but I took a box mix and baked it instead – cutting calories without sacrificing flavor. Chickpea salad and baked falafel

Ridiculously Low Calorie Zucchini Pasta. I even have a dorky tutorial video to go with this recipe. You’ll need a spiralizer (I got mine off Amazon for $16.50) but it quickly became one of my most used kitchen utensils.
zucchini pastaVeggie Packed Pasta. Using faux beef this dish is vegetarian and super high in protein. This is a great meal for sneaking veggies into your kids diet. It calls for a bag of frozen veggies steamed, then you chop them up super finely to bulk up the pasta without adding many calories. Drowned in delicious sauce you can hardly taste them in there.
Veggie PastaPeanut Butter Oatmeal Cookies (for one!) I cannot be trusted with a full batch of cookies in the house so I prefer to make single serving desserts.  I whipped these up one day using two of my favorite foods: Peanut butter & Oatmeal. I can’t lie – I’ve totally had these for breakfast before.
PB2 Oatmeal cookiesWhat recipe are you loving right now?
What types of recipes do you have a hard time finding? I’m always on the look out for good GF & vegan recipes!