January. The start of a new year, and my birthday month…… A capricorn through and through.
I’m a reflector, not a resolver. I’ve always thought the word resolution had a negative connotation, standing in as “you need to change. find a solution”. Not that change isn’t sometimes needed, but it’s also okay to revel in who you are, and what you have, right now. And the necessary growth we all experience to keep evolving who we are.
So 2017…. To more of the things that make you happy, and to finding new ones. To disconnecting in order to connect, face to face, with conversations and experiences. To more loving, and laughing. Happy new year, friends.
About these Wholesome and Colorful Lentil Protein Bowls:
They’re really a choose your own adventure, build it with what you’ve got, mainly leftovers, type of meal. But always lentils, and always roasted vegetables. Maybe an egg. Maybe quality meat if that’s your thing, my favorite being this juicy, cuban pulled pork. That recipe is here, which is convenient to make and use throughout the week for different meals.
I piled mine high with roasted sweet potatoes and beets which I batch cooked earlier in the week, steamed kale, a few punches of fresh lime, and radishes. I love using this shallot vinaigrette to dress it, or for something creamy, this lemon tahini sauce.
And lentils! They’re similar to beans in terms of being a protein powerhouse, but don’t need to be soaked before cooking. For making bowls, or salads, I like to use french green lentils because they hold their shape when cooked, and have a rich, peppery flavor that adds to a dish, in addition to being really satisfying. I cook them the way I would pasta (unlike rice, you don’t need exact ratios because lentils don’t absorb water, it’s simply their cooking liquid), in a pot of simmering water, which also makes things quite easy.