Sweet Potatoes Lentils Sage makes the perfect combo. This hearty fall dish is quick to make and budget friendly.
We are still in the process of cooking out of our pantry and I had a lot of green lentils to use up. Since I have a delicious soup on my blog with sweet potatoes and green lentils, I knew these flavors would go great in a skillet dish too.
This Green Lentils Mushrooms & Onions recipe is a must try! Marcus and I recently got back from vacation and we wanted to get back on track with healthy eating. So we are trying to follow the Eat to Live plan. That is how this healthy meal came about.
This recipe is super easy, budget friendly, vegan, gluten free and oil free! It really only calls for a few simple ingredients. It didn’t last long in our house at all. I wish I had doubled the batch! I will definitely be making it again in the near future.
I have a healthy dinner idea for you. These Healthy Lentil Stuffed Peppers. They are super simple to make and are great for a weeknight meal! You can even make the lentil mixture ahead of time, so all you have to do is cook the peppers and fill.
This recipe not only includes the stuffed peppers, but you also get a recipe for homemade taco seasoning as well. You will have some left over after making this recipe. The taco seasoning is really yummy on roasted veggies as well!
We also recorded a short video for this recipe. If videos are more your thing, you can follow my You Tube channel here. I post new videos pretty regularly.
Is there a vegan in your family? I have the perfect recipe for you. This Lentil Stuffed Acorn Squash is healthy, easy, and very flavorful! For Thanksgiving a few years ago, we served a wild rice stuffed acorn squash and it was a huge success. Even with the meat eaters!
You can make the filling a day ahead if you like. It should hold up great. Then on the day you are serving, all you need to do is roast the squash and assemble.
I love all the colors in this healthy recipe. When I went to buy the squash for this, they only had tiny acorn squashes, so that is why mine look kind of small. However, the beauty of this recipe is that you can make the squash any size you like. The filling is also pretty delicious on it’s own.
Disclaimer: This post has been sponsored by USA Pulses and Pulse Canada, but opinions are all my own.
Now that it’s officially Fall, I can share lots of soup and stew recipes. Starting with this Mushroom Lentil Potato Stew! This meal is so hearty and it will keep you full for quite some time.
The lentils make the soup by adding lots of protein and fiber! Lentils, along with beans, dry peas and chickpeas, all fall under the category of pulses.
Did you know that 2016 is the International Year of the Pulses? In addition to this healthy soup recipe, I am here to tell you all about pulses.
One of the best things about blogging is that you get to have some amazing experiences. This past weekend was one for me. I was invited to go to Napa, California for US Dry Pea and Lentil Council. In case you didn’t know, 2016 is the International Year of Pulses. If you don’t know what pulses are, they categorized as beans, dry peas, chickpeas and lentils. We spent the weekend at the Culinary Institute of America (CIA) in Napa learned just how versatile and nutritious these pulses are! I got to make some fabulous recipes that I hope to share with you over the next few weeks. The first recipe I am sharing was my most favorite dish on the whole trip. It was Lentils with Roasted Beets and Lemon. The original recipe was a little more complicated, so I created a simplified version for you.
This dish is healthy, very easy, vegan and gluten free. I hope you love it as much as I did! Before I get to the recipe, I would love to share some of the other things I made while there. If you are following me on Instagram, you may have seen me post some of these pictures already.