Be Healthy · Uncategorized

A Big Bowl of Delish

As we get closer to cooler weather, you may want to keep this delicious soupy recipe in mind. Lentils are an incredible source of protein, fiber and complex carbohydrates, helping you boost your metabolism, nourish your body, and even lower cholesterol levels. On top of being hearty and satisfying, it is super simple to make.

Ingredients (feeds 4-6 people):

  • 1 Lb. Lentils
  • 4-5 Chopped Tomatoes
  • 2 Large Chopped Jalapeno Peppers (No Seeds)
  • 1 Small-Medium Chopped Onion
  • A Small Chunk of Onion
  • A Large Garlic Clove
  • 6 Large Eggs
  • Salt
  • Olive Oil
  • Vegetarian (Optional) Bouillon
  • Sweet Plantains (Optional)

Boil the lentils with a splash of olive oil, a bit of salt, and the garlic clove. Cover them up and continue to check them until they are soft (continue adding water if needed). You can make this more of a soup by adding more water and have a more runny consistency. While the lentils cook, lightly saute the onion and jalapeno peppers, then add the chopped tomatoes. Once the lentils are soft, set the heat to medium-low, get rid of the chunk of onion and the garlic. Add the sauteed onions, peppers, and tomatoes as well as the bouillon in to the pot with the lentils and mix it all together. Crack and drop in the eggs into the soup, carefully placing them separate from one another and cover the pot with a lid. Gently mix the soup occasionally (covering the eggs to allow for the heat of the soup to cook the eggs). Once the eggs are cooked throughout, add salt to taste and enjoy. For added deliciousness, separately fry sliced plantains with a bit of olive oil or with an air fryer and add to the soup.

Feel free to adjust the amount of any of the ingredients according to your preference. This is a full meal that will help your digestive health and give you all the nutrients you need.

Try it and tell me what you think. I prefer it with the plantains, but sometimes the stores don’t have them ripe enough (therefore not pictured).

Stay true – Chantal

Be Healthy · Uncategorized

This Zucchini & Squash Meal is the Bomb!

I haven’t been a vegetarian all my life, in fact, I’ve only been a vegetarian for a little over a year. It was a very personal decision that I had been considering for the longest time and I am very happy with it. I was already not a great cook and the switch to vegetarian has made it even harder… why? Well, now I have been needing to figure out how to get everything my body needs with this new lifestyle, how to not get bored eating the same things over and over, and how to expand my taste buds by trying other foods that maybe I wasn’t as crazy about or willing to try before. Sadly, I am still not a great cook, but I am making progress and I just absolutely love sharing my small cooking accomplishments with you. The below, is a small twist on a dish my mom used to make (hers involves pork), hope you try it and tell me what you think!

I will not be using measurements for this recipe as it is all based on personal taste. If you are a big fan of any of the ingredients, just add more of it.

Ingredients:

  • Zucchini
  • Squash
  • Frozen corn
  • Jalapeño pepper (I used half of one without seeds to not make it too spicy)
  • White or yellow onion
  • Tomatoes
  • Mozzarella or Oaxaca cheese
  • Avocado
  • Salt
  • Olive oil

Instructions:

  1. Finely chop the onion and jalapeño. Once finely chopped, put it on a pan with a little olive oil at medium-low heat and cook them until the onions are golden.
  2. Chop the tomatoes in small pieces and add them to the pan.
  3. Cut the zucchini and squash in small pieces and add them to the pan. Mix occasionally to allow all of the ingredients to cook and not stick to the pan.
  4. Once the zucchini and squash are cooked but still firm, add the corn and salt to taste.
  5. Add some cheese and mix, allowing it to melt on the other ingredients.
  6. Serve with a side of sliced avocado. You may garnish with a bit of extra cheese on top, some greens or anything else you like.

Super easy, very quick to make and tastes delicious!

Do you have a cool vegetarian recipe for me to try? Post it in the comments and I will give it a go.

Stay true – Chantal

Be Beautiful · Be Healthy · Be Well · Uncategorized

3 Ways to Use Avocado

Y’all – if you’re not using avocado for literally EVERY use in your life.. you’re missing out! I won’t take total credit for these “recipes” (Chantal is the resident beauty expert here), but I got to be the guinea pig and L-O-V-E-D all of this.

In case you didn’t know, you can use avocado in your meals (duh), for your face, and for your hair. Avocado is rich in healthy fatty acids, and can be extremely moisturizing externally. It also has potassium, letithin, and more minerals that nourish your body inside and out.

Avocado Toast

Ingredients:
Toast
Avocado
Corn
Cilantro
Greek Yogurt
Cotija Cheese
Salt/Pepper (optional)

 

Avocado Hair Mask

Ingredients:
1 1/2- 1 3/4 Avocado
2-3 tbsp Honey
2-3 tbsp Olive Oil 

(Adjust ingredients based on how long your hair is)

 Put on your hair for 20-30 minutes to hydrate! Then wash your hair as normal.

Avocado Face Mask

Ingredients:
1/4 Avocado
1-2 tbsp plain yogurt
1-2 tbsp honey

Place a THICK layer all over your face and leave on for 20-30 minutes! Once it’s dry, wash off and feel the difference!

Hopefully you try out these recipes to get all the benefits out of avocados. Have a great weekend!  

Be Healthy

Drunken Apples

If you have a sweet tooth just like I do, you are going to love this healthier, lower calorie dessert.

Ingredients:

Your favorite apples 
Finely chopped nuts (I chose almonds, pecans, and pine nuts) 
Raisins 
Red or white wine 
Cinnamon 
Honey or agave nectar

Preheat the oven at 350°. Slice apples in half and cut out a hole in the center to use it as a pocket. Stuff the center of each apple with a mix of nuts and raisins. Place the apples on a cookie sheet. Fill the center of the apples with the wine. Sprinkle cinnamon on top of the apple. Drizzle them with the honey or agave nectar. Cover the apples with aluminum foil and bake them for about 25 minutes or until soft. Enjoy them while warm. Yum!

Add your own spin to the dessert and share your master piece with us!

Stay true – Chantal