With the semester in full swing, I’m on the hunt for recipes that are both nutritious and quick. After a long day at school, the last thing I want to do is spend hours in the kitchen. With that being said, today I will be sharing with you one of my favorite recipes that is packed with plant-based protein and comes together in under 30 minutes- lentil sloppy joes. Growing up, I remember my mom making sloppy joes during a busy weekday as it was quick, delicious, and sure to fill us up. When I was playing around with some dinner ideas, I immediately thought back to that recipe and decided to replicate it but to substitute lentils in place of the ground beef. As I’ve mentioned before, I personally enjoy eating mostly plant-based as I find that is what keeps me feeling the most energized and focused throughout the day. Additionally, lentils are a great source of plant-based protein and are loaded with fiber and iron as well. Lentils are one of those foods that I feel are completely underrated as they are loaded with nutrients but also make a great substitute in many recipes that call for ground beef. I always have lentils on hand and typically try to eat them in some form or another at least once a week. Before I ramble on for too long I’ll cut it short and simply say that whether or not you are a vegetarian I am certain you will enjoy this recipe. My boyfriend who is incredibly picky couldn’t get enough of this and enjoyed the leftovers the following days which is huge because he is not a fan of leftovers. Now, let’s get into what you will need to make these delicious lentil sloppy joes.Read More
In about 2 weeks, I will be heading back to school to complete the last few classes I need to apply for my master’s program. As time is of the essence, I’m on the hunt for recipes that are quick, easy, and nutrient dense. If you can relate, then I think you will appreciate this recipe because it takes under 30 minutes to make, is loaded with a variety of nutrients, and won’t break the bank. The recipe I will be sharing with you is my gluten-free lemon basil pasta salad.
I think it’s safe to say, we all are on the hunt for quick, easy, and healthy recipes that are great to make in advance and keep on hand whenever. All of us lead busy lives so I get that you really don’t want to spend that much time putting anything together. That’s exactly why you need to make this chickpea salad sandwich a part of your usual menu. It started out as an attempt to make vegetarian “fish cakes” but as I tasted the mixture I found myself wanting to eat it then and there as is. That’s when I figured it would be perfect to use anywhere you would normally use tuna salad. Add it to a green salad, a wrap, or as a simple sandwich and I’m telling you, you’ll be surprised just how good chickpeas can be. The ingredients are simple and I’m sure you have about 95% of the ingredients in your kitchen as we speak. It takes almost no time to prepare and is even better the next day once the flavors have had a chance to marinate together. Before we get into the specifics of the recipe, let’s talk a little bit about the star of the show, chickpeas.