Lentil Salad Lunch

I have been making this lentil salad for about a year and I finally decided to post it. I included a lunch suggestion to have with this. For this recipe you can add as many of each ingredient as you would like, that’s the beauty of vegetables! Hope you enjoy! x lentil salad

Ingredients

  1. (no sodium / low sodium) black lentils
  2. shredded cabbage
  3. shredded carrots
  4. edamame
  5. sunflower seeds
  6. green/red onion
  7. olive oil
  8. lime

Recipe:

  • Add all ingredients except olive oil and lime to a bowl and mix
  • Measure out 2 tbs of olive oil and stir in 1-2 juiced limes
  • Drizzle dressing on salad and serve

lentil meal

OPTIONAL: To make this a meal, add grilled chicken and pineapple salsa

Jump Rope Routine

Jump-roping is one of my favorite exercises to do, in a short period of time it gets your heart racing. If you haven’t skipped roped sense you were four feet tall, it may be a big shock to you, and a minute of jumping may be extremely hard to do. So give it some practice and time, this routine will help burn fat and pump up your metabolism, if you’re having a hard time, take quick brakes in between. jump rope

Workout:

  • 1 minute of regular jumps
  • 1 minute wall sit
  • 1 minute of regular jumps
  • 1 minute of pushups
  • 1 minute of skipping jumping jacks
  • 1 minute plank
  • 1 minute various jumps ( for ex: 20 seconds normal skip, 5 seconds on one leg, 5 seconds on other leg)

THAT’S IT! If your up for it, repeat 1 to 2 more times

Spaghetti Squash

Spaghetti squash is one of my favorite meals to make because it is low carb and, well, low everything! It also is light on your stomach and can be paired with different seasonings. Feel free to mix it up with toppings like; marinara sauce and basil or olive oil and parmesan cheese. spegttt squash

How to cook the squash

  1.  Use a sharp paring knife to pierce the spaghetti squash in 10 to 15 places, spacing the cuts evenly apart.
    • It is very important that you pierce the squash before microwaving it. Otherwise, it could overheat and explode in the microwave. (that may or may not have happened to me before)
  2. Place the whole squash on a paper towel and microwave for 10-12 minutes depending on the size of your squash.
  3. Let the squash cool for about five minutes
  4. Use a sharp knife to cut the squash open lengthwise, from top to bottom.
    • Wear oven mitts or hold the squash with a towel as you do this. It usually is still hot.
    • Cutting the squash open should be very easy. If it isn’t, you may need to microwave it for another 2 to 3 minutes.
  5. Scrape out the seeds with a fork and/or spoon into a bowl and discard.
  6. Now, on the good stuff: Get a dish ready to put your “pasta” in and scrape out the inside of the squash. With the flesh-side facing up, use a dinner fork to scrape the flesh of the squash away from the shell and toward the hollowed out center.
    • Move around the entire perimeter of the shell, gently pulling the flesh away in spaghetti-like strands and “fluffing” those strands toward the center as you work.

Recipe

  • Add about two to three tablespoons of good olive oil and season with black pepper, Ms. Dash, and parmesan cheese
  • Add desired amount of marinara sauce and top with fresh basil

 

If additional help was needed, this video is very helpful to give a visual representation: http://www.youtube.com/watch?v=mPFErHz6zOM 

Source: http://www.wikihow.com/Cook-Spaghetti-Squash-in-Microwave 

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