Going Healthy!

So the other day my partner in crime called to let me know that he’d be coming home early, and wanted to know what was for dinner….. EEK!!!! So of course I said chicken and rice… ‘with?’  He asks…. and of course I say the easiest thing to prepare… ‘Salad’. FYI, it was 5pm and My daughter had to be at gymnastics for 5:30 and there was nothing in the oven… I still had to make snack and find her gymnastic suit that gets lost every week. Chicken is a staple in almost every household and there 350 ways to cook chicken… But in my household… it’s getting tired and Everyone including the kids want a change from the everyday…

You said it… it is not easy.. especially when you have some picky eaters on your hands.. when cooking healthy, there is a lot of prep and you never know if the family is going to like it. My goal when making meals with new ingredients that you know the kids won’t try…. camouflage!… 

The more I camouflage the better…. I took a risk and picked a recipe right off Pinterest… Meatless lasagna! This lasagna is truly the Bomb!!!… what’s great about it is, that it has some major super foods as ingredients… SPINACH and LENTILS!!

SPINACH

“The original superfood, this leafy green can stave off fatigue and reduce fine lines and wrinkles. Plus, research shows its nitrates can help you power through a workout. It’s also one of the best vegetables for folate and vitamins A, E and K.”

LENTILS

A great vegetarian protein option, this legume has nearly double the fibre of an apple and 25 percent more folate than one cup of cooked spinach. Virtually fat-free, super-filling lentils also help encourage weight loss and build healthy bones.”

Excerpts From: The Chatelaine Kitchen. “Chatelaine’s Superfood Cookbook.” Rogers Publishing Limited. iBooks

Check out this book on the iBooks Store: https://itun.es/ca/K3czH.l

I absolutely love this book… it has everything you need to know about the foods that make you feel good. When I found out exactly what I was putting in my body and what nutrients each veggie contained… it all started to make sense…


The ingredients were simple and came to under $20 because I had the rest of the Ingredients at home….

Everything in a pot!..


End result….


YUMMMMY!…And the leftovers the next day was just as good….

MANTRA: I will feed and nourish my spirit with healthy food.

The recipe was courtesy of Half Baked Harvest on Pinterest.
Simple Vegetarian Skillet Lasagna.


 prep time 10 minutes

 cook time 25 minutes

 total time 35 minutes

 servings serves 6

Ingredients


2 tablespoons olive oil

1 zucchini chopped

8 ounces button mushrooms finely chopped

1 red pepper seeded + chopped

2 cloves garlic minced or grated

1 jar roasted garlic or tomato basil pasta sauce

1 cup milk

pinch of crushed red pepper flakes

1/2 cup oil packed sun-dried tomatoes oil drained

1/2 cup rinsed green lentils

6 ounces no boil lasagna noodles

2 cups fresh spinach

1 cup fresh basil

8 ounces mozzarella sliced

4 ounces provolone shredded

1/3 cup grated parmesan plus more for topping

pesto, for serving (optional)

Instructions


Preheat the oven to 375 degrees F.

Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and red pepper. Season with salt + pepper. Cook 3 minutes or until just lightly caramelized. Add the garlic and cook another minute. Stir in the tomato pasta sauce, milk and a pinch of crushed red pepper flakes. Stir in the sun-dried tomatoes, lentils + 1/4 cup water. Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente and the lentils are soft, about 15 minutes. If the sauce seems like it is getting too thick, add water to thin.

Stir in the spinach + basil until they have wilted down into the sauce. Remove from the heat and add the mozzarella, provolone and parmesan.

Place the skillet on a large baking sheet. Place in the oven and bake for 10 minutes or until the cheese has melted and is bubbly. Remove and let sit 5 minutes. Serve with basil pesto and fresh parmesan. Enjoy!

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