I decided August 1st will be the month (maybe longer if I can stand it) that I go VEGETARIAN for a month. Thought about going vegan, but I don’t think I can handle no cheese or eggs (especially if I am training for my half).
Now, I must say that August will prove a difficult month since it has 31 days instead of 30, but I digress. :/ I can do ANYTHING, I am WOMAN, hear me ROAR. Lol. I do believe it will be difficult, and will take mega effort…but I am willing to give it a try.
I will be eating a lot of hummus. I think I will buy a food processor and start making my own. Surely I can find a good recipe online, and not have to worry about store bought hummus (but it still tastes great!).
I think I am going to try and find some new recipes so it won’t just be salad all the time. Send me some recipes please!!!
Here is a recipe that I am going to try soon. Enjoy!
Lentil and Squash Casserole
Serves 4
1 cup lentils
1/4 cup brown rice
1 small delicata squash, peeled, seeded and chopped small
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons extra virgin olive oil
1 cup cheddar cheese, shredded
1/4 cup brown rice
1 small delicata squash, peeled, seeded and chopped small
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons extra virgin olive oil
1 cup cheddar cheese, shredded
Cook lentils and brown rice in simmering water until soft, then drain any excess water. While lentils are cooking, place squash in a covered dish with a little water and steam until soft, about 3-4 minutes; drain. Combine lentils, rice, squash and all remaining ingredients and stir gently together. Can be either served immediately or baked. To bake, place in a large casserole and if desired top with a little more shredded cheese. Bake uncovered for 30 minutes.
No comments:
Post a Comment