June has been such a busy month that I have not been able to post in a few days. However, I have been continuing to work on my plant-based challenge. Of all the months to choose a plant-based challenge, this was one of the hardest! With Grayson’s arrival, we have been hosting several family members which means lots of eating out.
Plant-Based Challenge Update
Even with all the eating out, I have been almost 99% successful. I was certainly not 100% plant-based, our local BBQ restaurant does not have any vegetarian choices… But I am still trying my hardest and I feel my diet has been the cleanest it has been since I became pregnant. Now that Marwan and I are back on our regular routine, I am able to cook at home much more. Having a routine and some go-to vegan options make it so much easier to stay strong. I continue to eat acai bowls almost daily. But another staple in my diet is lentils.
I shared an amazing lentil recipe awhile back, mujadarra, which you can find here. I still make this at least once per month for food prep and I never get sick of it. Another great lentil recipe is lentil tacos. I am a Californian and I need Mexican food in my life!
- 2 cups dry brown lentils
- 1 small yellow onion
- 2 cloves garlic
- 2 Tbsp olive oil
- 1 packet taco seasoning
- 1 tsp salt
Prepare the lentils according to package. I use 3 cups of water and 2 cups of rinsed lentils. Bring to a boil then reduce heat and simmer for approximately 20 mins. Once they are tender, drain water. While the lentils are cooking, dice the onion and mince the garlic. Sauté in oil in large pan over medium heat until tender and translucent, approximately 3 mins. Add the drained lentils, taco seasoning, and 1/2 cup of water. Let simmer for 5 minutes or until space is thickened. Add salt to taste. Assemble tacos however you prefer. I like to add shredded lettuce, tomatoes, avocado, and black olives to my flour tortillas.
How is everyone else doing? Hopefully you are still going strong and staying on track.