Batch cooking

Even though we must prioritize healthy living year round, there is something so refreshing and motivating about the start of the new year.  The positive energy from my clients this week has been so inspiring and contagious!  There has been plenty of meal planning invovled and questions about batch cooking.  If you are open to this, batch cooking can provide quality food options for a busy work week.  Dont get overwhelmed with planning every single meal and snack for the week... just 2-3 dinners that can easily transfer over to lunch.  With this, you are eliminating the stress of healthy meal decision making while minimizing those last minute heavy restaurant meals.  I've shared one my favorite recipes for batch cooking below, so let us know if you try!  This salad pairs well with a fried egg, salmon, or just simply eat by itself.  Enjoy!

Spiced Lentil Salad

Salad--
2 cups dried lentils
1 small red onion, diced
1 cup currants or chopped raisins
1/4 cup chopped walnuts
1/3 cup capers
4-5 handfuls arugula or baby spinach (1 large handful per salad)
1/4 cup feta cheese (optional)
1 cup thinly sliced cucumbers (optional)
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Lentil Dressing--
1/4 cup apple cider vinegar
1/3 cup olive oil
1 tbsp maple syrup
1/2 tsp dried mustard powder
1 1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cayenne
1 tsp salt
2 tsp pepper

​Rinse lentils well, and drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, and reduce to simmer. Check lentils for doneness after 15 minutes. Be careful to not overcook! Overcooking will ruin this dish!


In a small bowl, whisk all ingredients for dressing until combined. Remove lentils from heat and rinse with cold water. Transfer to a large bowl. Add red onion, currants, walnuts, and capers to lentils. Pour dressing over lentils and toss until coated. To arrange salad, place a large bed of arugula on your plate. Top with 1 cup lentils and sprinkle with feta and cucumber if desired. 

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