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healthy vegan meals

High Protein Lentil Salad

I grabbed a bag of lentils at Costco a while back and I was running out of ways to put them to use, that wasn’t so repetitive. So I played around with a favorite salad of mine, and replaced the black eyed peas with the lentils. Try it out and see if you love it as much as I do! I love Mexican food, and my Granny taught me a few southern tricks of the trade, and thats where my usual black eyed peas came into play. Now I am proud to say that I have options!

 

High Protein Lentil Salad 

 

1 cup dry lentils (green or brown)
15 oz. can black beans, rinsed and drained (could use black eyed peas here too)
1 red bell pepper
1 C thawed sweet corn kernels
1/2 small red onion (or sweet onion)
1-2 Roma tomatoes
Large bunch cilantro, stems removed
1 medium avocado, chopped
Optional: green onion (I love onions, so I use them!)

 

Dressing:

Juice of 1 lime
2 Tbsp. olive oil
1 tsp. Dijon mustard
1-2 cloves garlic, minced
1 tsp. cumin
1/8-1/4 tsp. chili powder
1/2 tsp. oregano
1/8 tsp. salt
1/8 tsp. black pepper
Tapatio hot sauce, to your personal taste

 

Directions:

Cook lentils according to package directions, leaving them firm and not mushy.
Drain them.

While lentils are cooking, you can make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

Finely dice the bell pepper, onion, avocados and tomatoes. Roughly chop the cilantro.

In a large bowl, place the black beans, bell pepper, onion, tomatoes, and lentils.

Add the dressing and toss to combine. Add avocado and cilantro, and lightly toss.

Serve immediately or chill covered in the fridge for at least an hour to let the flavors combine.

 

I LOVE to eat this with tortilla chips, but it is amazing just as it is, a stand-alone salad packed with protein! Enjoy!

 

 

Posted in Food | February 5 th , 2016 | 0 Comments

Quick and Healthy Meals

School is back in session and you would think, I would have all the time in the world to prepare dinners, right? Nope. I feel like the days fly by faster than ever now! So, in order to keep health on track, I needed to find some quick and healthy meals! Here is one of my new favorites, Sweet Potato Lentil Soup with Lime Tortilla Strips! Throw it in the slow cooker and savor the flavor later! Enjoy!

 

The first recipe comes courtesy of Fit Foodie Finds and I think is a new household favorite!

 

Sweet Potato Lentil Soup with Lime Tortilla Strips

 

  • 1 cup lentils, rinsed
  • 4 cups vegetable stock
  • 1 cup water
  • 3 medium sweet potatoes, chopped
  • 1 can diced tomatoes
  • 1 cup chopped carrots (baby or regular)
  • 1 can white beans
  • 1 zucchini, sliced
  • ½ jalapeno pepper, finely diced (optional)
  • 2T chili powder
  • 1 tsp onion powder
  • 1 tsp cayenne power
  • 1 tsp garlic powder

 

Place all ingredients into your crockpot and cook on high for about 4 hours or until sweet potatoes are soft enough to pierce with a fork.

 

Lime Tortilla Strips

  1. -8-10 mini corn tortillas
  2. -Nonstick cooking spray
  3. -Juice from 1/2 lime
  4. -Sea salt, to taste

 

Instructions

  1. Preheat oven to Broil. Then, spray a baking sheet with nonstick cooking spray and set aside.
  2. Next, using a pizza cutter, slice mini tortillas into strips. Then, arrange them on 2. the baking sheet so that they are not touching.
  3. Next, lightly spray chips with nonstick cooking spray and squeeze lemon juice on top. Then, sprinkle on sea salt to your preference.
  4. Broil the first side for about 2-3 minutes watching it very closely. Once it begins to turn brown, remove from oven, flip, and put back in for an additional 1.5 – 2 minutes. Again, make sure you keep a close eye on them so that they don’t burn!

 

Picture From Fit Food Finds

 

Posted in Food | September 10 th , 2015 | 0 Comments



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