One of the ways I stay healthy and trim is to plan out my week’s eating and exercise regimen in advance on the weekend. I make recipes that I could easily portion into batches, freeze and take in pieces during the week. Depending on how ambitious I feel, I make all of my snacks (e.g. granola bars, kale chips, etc.) as well as my meals.
Try out one of these recipes for your week today!
1. Vegan red lentil and sweet potato soup
It’s winter … and a soup is just perfect on a cold day. Lentils are a great source of protein which will keep you full long after your meal without a food coma. Also, feel free to modify the veggies in the recipe. This time, I also added mushrooms just because I really love them. Enjoy!
2 Tbsp coconut or extra-virgin olive oil
1 tsp ground cumin
1 tsp ground turmeric
1 Tbsp curry powder
1 Tbsp paprika powder
1 diced large onion
Coarse salt and freshly ground black pepper
4 minced cloves garlic
2 Tbsp minced fresh ginger
2 peeled and diced sweet potatoes
1 diced (stemmed, seeded) red bell pepper (optional)
1 1/2 cups rinsed red lentils
6 cups water
1. Chop all veggies
2. Lightly heat the olive oil in a large pot over low-medium heat.
3. Add cook cumin, turmeric and curry powder and stir until fragrant, about 1 to 2 minutes.
4. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes.
5. Add garlic and ginger and cook, stirring, until tender, about 2 minutes.
6. Add sweet potatoes and bell pepper and cook 1 minute. Add other veggies you may like, such as carrots, and mushrooms.
7. Add lentils and water. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes.
8. Season with salt and pepper to your liking!
A tip: invest in some good stainless steel or hardy containers of different sizes. I batch mine up by size for soups to bring in to work, and also freeze in larger portions and thaw when needed.