Good morning! How are you? It’s going to be a fabulous day because I am prancing around in a killa pair of shoes.
These TOMS wedges used to be my heinous Biochemistry book. I ran to the store as soon as I sold my book last week because fifty dollars is just so much prettier in shoe form.
I worked two ten-hour shifts at the hospital this weekend so it feels a little weird to welcome in a fresh week already. The shifts are long, but I love my new job as a dietetic technician! I like being able to chat with patients and their families, and talking about food isn’t so bad, either. 🙂 I explained to one of my friends the other day that my job is basically really complicated waitressing. I visit patients in their rooms to pass out menus and help with meal selections, and resolve any diet compliancy issues or problems that arise throughout the day. I’m working a lot this month since I’m still in training, and it’s truly for the best since I have a lot of shoes autumnal capes books to buy for classes.
I could use a little help with my own meal selections lately! Since I’ve been running from class to work to meetings for the past few weeks, I’ve just been shoving in food when I get a spare minute.
Nothing wrong with a little lapside quinoa. I grabbed this container of quinoa, raisins, edamame and almonds from the deli section at Whole Foods and added extra edamame at home for another protein boost.
I also enjoyed this ham, (minimal) cheese, and basil pizza from Mani Osteria. Epic. I ran there after work on Saturday and clearly attacked this slice on the walk home.
I finally pulled it together last night and prepared a huge batch of lentils for the next few days. Haven’t you heard? Lentils are the new Ramen noodles. These suckers are cheap—all the more money to spend on shoes designer denim books. $1.99 per pound in the bulk bins!
So why dip into the lentil pool? Lentils are…
- A great source of protein
- High in fiber
- High in folate
- High in iron
Black lentils are actually my favorite, but my wallet prefers dried green lentils. Funny how that happens. 🙂 Both are good!
Lentils are the New Ramen
Time: 30 minutes
2 cups low-sodium chicken or vegetable broth
2 cups water
1.5 cups dried green lentils
1 sweet onion, chopped
1 bell pepper, chopped
Salt and pepper to taste
- Combine broth, water, and lentils in a large pot and bring to a boil. Reduce heat to a simmer and cook for about 20 minutes, until liquid is absorbed.
- Meanwhile, heat medium-size skillet and spray with non-stick cooking spray. Add chopped onion and sauté about 4 minutes.
- Add chopped bell pepper to skillet and continue to sauté for another 2 minutes or until onion is translucent.
- Add bell pepper and onion mixture to lentils and season dish with salt and pepper to taste.
- Garnish with non-fat plain Greek yogurt and hot sauce, if desired.