Mark has had really early morning meetings this week, so he has been up and out before I’ve been rolling out of bed. It’s weird waking up in an empty bed – I’m ALWAYS the first one up between the two us. Sometimes the girls beat me up, too, but I’m generally awake enough that I’ll hear their bedroom doors open in my half-slumber.
This morning, everyone beat me up. In my post-Variety Show bliss, I’ve been sleeping like a BABY. Mark said to me last night that I fell asleep in an impressive 10 seconds or less the night before. He’s so jealous of my ability to slip into sleep so quickly.
I say, if you don’t try to sleep 12 straight hours, even if only on the weekends, you’ll be more tired and you’ll sleep more easily. At least that’s my belief.
Food tastes better when you’re hungry.
Sleep comes more easily when you’re tired.
Let’s add to this list that improved health is easier to achieve when healthy food TASTES delicious!
This is a big time “duh”, but you guys…you would not believe how commonly people assume that eating well means eating without any love for what you’re putting in your body. It’s totally whack and 100% why this blog is in existence.
Gina and I recently did a Vegan/Vegetarian Recipe Swap on our podcast, Dietitians Dish Podcast. And somewhat to my surprise, it was a REALLY popular episode. If you’re anything like me, you’re game for any great ways to get more vegetables and fiber in…and bonus if it’s something kid-approved. This recipe was one of my offerings to the recipe swap because it’s one pot, packed with flavor, and incredibly nutritious, while also being vegan. I’m into lentils lately and this recipe is one to try, most definitely!
- 1 Tbsp coconut oil
- 1 onion, diced
- ½ tsp crushed red pepper flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 Tbsp fresh ginger, peeled and minced (or ginger paste)
- 3 cloves garlic, minced
- 1 ½ lbs sweet potatoes (~4 potatoes), peeled and cut into 1-inch pieces
- ½ cup brown lentils
- 1/2 tsp salt and ground black pepper, to taste
- 4 cups low-sodium vegetable stock
- 1 (13.5 oz) can full fat coconut milk
- 3 cups finely chopped kale, gently packed (stems removed)
- 1/4 cup chopped cilantro
- 6 Tbsp raw pepitas
- Heat coconut oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onions and stir; cook for 5 minutes or until softened.
- Add the red pepper flakes, coriander, cumin, and turmeric; stir well and cook for 30 seconds or until fragrant, stirring constantly. Add the ginger and garlic; stir and cook for 30-60 seconds more.
- Add the sweet potatoes and lentils; stir to coat in the seasoning. Season with the salt and pepper.
- Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil. Once boiling, reduce heat to low and set the lid over the pot, slightly askew to allow some heat escape.
- Simmer until the sweet potatoes are tender, about 25-30 minutes.
- Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3 minutes.
- Serve hot, topped with cilantro and pepitas.
Recipe ever so slightly adapted from The First Mess
Nutrition Information:Yield: 6 Serving Size: 1 2/3 cups
Amount Per Serving: Calories: 316Total Fat: 16.5gCholesterol: 0mgSodium: 668mgCarbohydrates: 32.8gFiber: 6.0gSugar: 8.7gProtein: 10.8g
Looking for more vegan recipes? Gotcha covered!
- Easy Vegan Vegetable Biryani
- Superfood Broccoli and Blueberry Salad
- Vegan Dark Chocolate Pudding
- Quinoa Mango Black Bean Salad with Chipotle-Lime Vinaigrette
- Instant Pot Wild Rice Soup
- Peanut Sauce Rice Noodles with Tofu and Veggies