Uno, dos, tres…cuatro cinco seis days ’til cinco de mayo! I may not remember 80% of my h.s. spanish, but I can muster up enough spanglish to say that I’m loco for these tex mex lentils – especially when I can whip up a big ‘ole batch to make 3 different cinco de mayo dishes. Read on to learn more about these protein powerhouses and to get the recipes for these Tex Mex lentil tacos, stuffed bell peppers and more!

Lentils were always a bit of a mystery to me – are they bean, vegetable…or are these disc-like orbs some form of alien food in the form of a pellet? The answer is – none of the above. After a bit of research, I came to realize that lentils are legumes. Le what? A legume, as it turns out, is a dry fruit contained within a pod. Common legumes are peas, beans, peanuts and lentils. What makes lentils such powerhouses, is their source of protein, fiber and minerals. They’re composed of 25% protein, which makes them a great option for vegetarians and vegans. They also contain 37% of your recommended daily intake (RDI) of iron, which many vegetarians lack.

While I’m not vegetarian, I like to dabble in plant-based protein for a variety of reasons – it’s easier, often cheaper and tends to be better for the environment. Beyond these reasons, plant-based protein options like lentils can be highly nutritious. Take a look at these quick facts:

Lentil Nutritional Highlights (per 1 cup serving)
-Calories: 230
-Protein: 17.9g
-Fat: 0.8g
-Carbs: 39.9g
-Folate: 90% RDI
-Iron: 37% RDI
-Zinc: 17% RDI
-Manganese: 49% RDI

So not only are lentils protein powerhouses, but they pack a punch of other nutrients as well as fiber to keep those bowels movin’ if ya know what I mean.

So here’s the funny thing, Americans eat way fewer lentils than other regions of the country where they’ve been a staple for thousands of years like in the Middle East and India. I first came across lentils when I made an Ayurvedic kitchari from Mindbodygreen (think of it as a cleansing porridge). I was impressed with how filling it was and how hands-off it was to soak the lentils. Plus, reports show that some of the healthiest groups of people on Earth eat lentils regularly, like those living in the “blue zones” of Italy and Greece where the Mediterranean diet is common place.

Hold up, first “legumes” and now “blue zones”? What are these wild terms I’m tossing around like confetti on a parade? Blue zones were first introduced by Dan Buettner in a November 2005 feature article within National Geographic called “The Secrets of a Long Life”. In the article, Buettner identified 5 regions, based on data and first-hand observations, where the populations live healthier and longer lives than anyone else in the world. These regions include Okinawa (Japan), Sardinia (Italy), Nicoya (Costa Rica), Icaria (Greece) and the Seventh-Day Adventists in Loma Linda, California.

Apparently if you live the la vida lentil, you’re doing like the blue zone folks do. I’m not saying you’re going to live to 100 on lentils alone, but it sure is a good start!

Read on for these 5 recipes featuring Tex Mex Lentils:

-Tex Mex Lentil Tacos
-Tex Mex Lentil Stuffed Bell Peppers
-Tex Mex Lentil Burrito Bowl
-Tex Mex Lentil Taco Skillet
-Tex Mex Lentil Enchiladas

With these recipes, you’ll be ready to eat lentils 5 ways to Sunday.

Tex Mex Lentil Tacos
Serves: 6-8

Ingredients:
Tex Mex Lentils
– 1/2 large onion, diced (use red if you’re also making the pickled onions)
– 2 garlic cloves, finely chopped
– 2 T tomato paste
– 1/2 tsp cumin
– 1/2 tsp chili powder
– 1 C of water or vegetable broth
– 3/4 C dry lentils
– salt and pepper to taste

Quick Pickled Onions
– 1/2 large red onion, thinly sliced
– 1/2 T coconut or regular sugar
– 3/4 tsp salt
– 1/4 C apple cider vinegar
Taco Fixings
– tortillas
– guacamole
– cherry tomatoes
– optional garnishes: cilantro, pepper jack cheese and/or salsa verde

Directions:
Step 1: Make the quick pickled onions by placing the sugar, salt and vinegar in a mason jar or bowl. Cover the mason jar and shake to combine. Or, if using a bowl, whisk together the ingredients. Add the onions and shake the mason jar to combine or mix together in the bowl. Cover and let marinade, ideally for 1 hour. Feel free to give the mason jar a good shake every once in a while to make sure all the onions are covered.
Step 2: Make the Tex Mex lentils by placing a large frying pan on the stove top over medium heat. Add a tablespoon of your favorite cooking oil. Once hot, add the diced onions, garlic and a sprinkle of salt. Cook, stirring occasionally until the onions are soft and translucent; about 5 minutes.  Add the tomato paste, chili powder and cumin and cook for 1 minute, stirring constantly. Add the lentils and water (or broth), stirring to combine. Bring to a simmer and cook uncovered for 20-45 minutes, until the lentils are cooked and reach your desired tenderness. Cover and set aside. Option to mix in 1 C of pepper jack cheese.
Step 3: Assemble the tacos by layering guacamole on your tortillas (I simply mash an avocado with a squeeze of lime, salt and pepper). Layer on a few heaping spoons of lentils to each tortilla. Top with cherry tomatoes, pickled onions and optional cheese, cilantro and salsa verde.

Tex Mex Lentil & Sweet Potato Stuffed Bell Peppers
Serves: 6

Ingredients:
Tex Mex Lentils with Cheese
– 1/2 large onion, diced (use red if you’re also making the pickled onions)
– 2 garlic cloves, finely chopped
– 2 T tomato paste
– 1/2 tsp cumin
– 1/2 tsp chili powder
– 1 C of water or vegetable broth
– 3/4 C dry lentils
– salt and pepper to taste
– 1 C of pepper jack cheese, shredded
Bell Peppers
-6 bell peppers, any color, with tops sliced off horizontally
– option to garnish with cilantro and additional cheese
Chipotle Sweet Potato Hash
– 1/2 sweet potato, peeled and medium diced
– 1/2 onion, medium diced
– tops of the bell peppers, stems removed and medium diced
– 1 tsp cumin
– 1/2 tsp smoked paprika
– salt and pepper to taste

Directions:
Step 1: Pre-heat the oven to 350 degrees Fahrenheit. Then, make the Tex Mex lentils by placing a large frying pan on the stove top over medium heat. Add a tablespoon of your favorite cooking oil. Once hot, add the diced onions, garlic and a sprinkle of salt. Cook, stirring occasionally until the onions are soft and translucent; about 5 minutes.  Add the tomato paste, chili powder and cumin and cook for 1 minute, stirring constantly. Add the lentils and water (or broth), stirring to combine. Bring to a simmer and cook uncovered for 20-45 minutes, until the lentils are cooked and reach your desired tenderness. Mix in the shredded Pepper Jack cheese and set aside, covered.
Step 2: While the lentils cook, place a large frying pan on the stove top over medium heat. Add a tablespoon of your favorite cooking spray. Once hot, add the diced sweet potato, cumin, paprika and desired amount of salt and pepper. Stir to evenly coat the sweet potatoes. Continue cooking for 15 minutes, stirring occasionally until softened and easily pierced with a fork.
Step 3: While the sweet potatoes cook, slice off the top of the bell peppers horizontally. Scoop out the seeds and as much of the membranes as you can. Keep the tops, removing the stems and dicing the surrounding area. Place the diced bell peppers in the pan with the sweet potatoes after about 10 minutes. Stir to combine, adding a sprinkle of salt and pepper. Cook until both the sweet potatoes and bell peppers are appropriately softened. Mix with the lentils once done.
Step 4: Place the bottoms of the bell peppers in a casserole dish just big enough so that the bell peppers are touching one another. Scoop the lentil and sweet potato hash mixture into the bell pepper cavities, filling to the top. Option to top with additional cheese. Add a little bit of water to the bottom of the casserole dish then cover the bell peppers with tin foil. Place in the oven for 30 minutes. Then, remove the tin foil and cook for an addition 15 minutes, or until the cheese is melted and bubbly.

Tex Mex Lentil Burrito Bowl
Serves: 6

Ingredients:
Tex Mex Lentils
– 1/2 large onion, diced (use red if you’re also making the pickled onions)
– 2 garlic cloves, finely chopped
– 2 T tomato paste
– 1/2 tsp cumin
– 1/2 tsp chili powder
– 1 C of water or vegetable broth
– 3/4 C dry lentils
– salt and pepper to taste
– optional pepper jack cheese

Quick Pickled Onions
– 1/2 large red onion, thinly sliced
– 1/2 T coconut or regular sugar
– 3/4 tsp salt
– 1/4 C apple cider vinegar
Burrito Bowl Fixings
– cauliflower and/or butternut squash rice (I used Green Giant)
– sliced avocado
– cherry tomatoes, halved
– crushed red pepper
– optional salsa verde to garnish

Directions:
Step 1: Make the quick pickled onions by placing the sugar, salt and vinegar in a mason jar or bowl. Cover the mason jar and shake to combine. Or, if using a bowl, whisk together the ingredients. Add the onions and shake the mason jar to combine or mix together in the bowl. Cover and let marinade, ideally for 1 hour. Feel free to give the mason jar a good shake every once in a while to make sure all the onions are covered.
Step 2: Make the Tex Mex lentils by placing a large frying pan on the stove top over medium heat. Add a tablespoon of your favorite cooking oil. Once hot, add the diced onions, garlic and a sprinkle of salt. Cook, stirring occasionally until the onions are soft and translucent; about 5 minutes.  Add the tomato paste, chili powder and cumin and cook for 1 minute, stirring constantly. Add the lentils and water (or broth), stirring to combine. Bring to a simmer and cook uncovered for 20-45 minutes, until the lentils are cooked and reach your desired tenderness. Cover and set aside. Option to mix in 1 C of pepper jack cheese.
Step 3: Assemble the burrito bowl cooking the cauliflower and/or butternut squash over the stove top in a medium frying pan over medium heat with a little bit of cooking oil of choice. Season with salt and pepper, cooking until warmed and tender, about 5 minutes. Place the “rice” in serving bowls and top with lentils, cherry tomatoes, pickled onions and sliced avocado. Option to garnish with crushed red pepper and salsa verde.

Tex Mex Lentil Taco Skillet
Serves: 6-8

Ingredients:
Tex Mex Lentil Taco Skillet
– 1/2 large onion, diced (use red if you’re also making the pickled onions)
– 2 garlic cloves, finely chopped
– 4 T tomato paste
– 1 tsp cumin
– 1 tsp chili powder
– 2 C of water or vegetable broth
– 3/4 C dry lentils
– 1/2 sweet potato, peeled and diced
– salt and pepper to taste
– 1 can of corn
– 1 can of black beans
– 1 C of pepper jack cheese, shredded
– serve with tortilla chips, rice or tortillas

Directions:
Step 1: Place a large frying pan on the stove top over medium heat. Add a tablespoon of your favorite cooking oil. Once hot, add the diced onions, garlic and a sprinkle of salt. Cook, stirring occasionally until the onions are soft and translucent; about 5 minutes.  Add the tomato paste, chili powder and cumin and cook for 1 minute, stirring constantly. Step 2: Add the lentils, sweet potatoes and water (or broth), stirring to combine. Bring to a simmer and cook uncovered for 20-45 minutes, until the lentils are cooked and the sweet potatoes are easily pierced with a fork.
Step 3: Mix in the cheese, add the corn and black beans. Mix to combine and cook for another 5 minutes, or until the cheese is melted and the black beans and corn are warmed. Option to garnish with additional cheese and cilantro. Serve with tortilla chips, rice or tortillas.

Tex Mex Lentil Enchiladas
Makes: 6 enchiladas

Ingredients:
– 1/2 large onion, diced (use red if you’re also making the pickled onions)
– 2 garlic cloves, finely chopped
– 4 T tomato paste
– 1 tsp cumin
– 1 tsp chili powder
– 2 C of water or vegetable broth
– 3/4 C dry lentils
– 1/2 sweet potato, peeled and diced
– salt and pepper to taste
– 1 can of corn, rinsed
– 1 can of black beans, rinsed
– 1 C of pepper jack cheese, shredded, plus additional for garnish
– 1 can or pouch of red enchilada sauce (I used Frontera)
– 6 flour or corn tortillas
– 1 avocado, diced
– option to garnish with cilantro

Directions:
Step 1: To make the filling, follow steps 1-3 to make the Tex Mex Lentil Taco Skillet (above). Preheat oven to 350 degrees Fahrenheit.
Step 2: Once the filling is prepped, pour enough of the enchilada sauce in the base of an oven safe casserole dish to cover the bottom. Then, spoon the Tex Mex Lentil Taco Skillet filling in each of the 6 tortillas. Roll up the tortillas and place seam side down in the casserole dish. Pour the remainder of the enchilada sauce over the top of the tortillas. Option to garnish with additional cheese. Place in the oven uncovered for 10 minutes, or until the cheese is melted on top.
Step 3: Allow to cool 5-10 minutes, then top with avocado and optional cilantro.

Happy cinco de mayo, amigos! If you try these recipes, or have others, I’d love to hear your thoughts!

Sources: Healthline, Dr. Axe, Wikipedia

The post Loco for Lentils appeared first on The Shooks Life.

Inhale tacos, exhale the negativity. That my friends, is how you Taco Tuesday. Especially before the holidays. These Thai Tofu Tacos are loaded with crispy tofu, crunchy kale, rainbow carrot medallions, strips of red cabbage and bathed in a creamy Thai peanut sauce. That sauce may look familiar, for a reason. I’m embracing the Swedish concept of “Lagom”, which is the idea of “just enough” or finding balancing. For me, balance is cooking once…and finding a way to reinvent those same ingredients. So yesterday’s Thai Rainbow Quinoa Bowl becomes…tacos! Get all the dEATs on this recipe and the concept of lagom below to find your taco zen.

It’s that time of year where we try to jam pack every type of social event into a span of 3 short weeks – cookie exchanges, holiday parties, ugly sweater gatherings, shopping sprees, you name it. And it can all be a little….overwhelming. I’ll admit that I’ve checked off approximately 5% of my holiday shopping and the clock is ticking with 7 days until Christmas. So in my procrastination, I’ve been reading all about 2019 trends and the Swedish concept of “lagom” or “just enough”. According to Greatist, lagom is expected to be a major health & wellness trend. In fact, it’s touted as the next “hygge” (read my post all about 2017’s cozy Danish trend here).

To get a vibe for this concept, let’s turn to our familiar friend, Goldilocks. She wants not too much porridge (that would be wasteful) and not too little (how would she have the focus for her day?) and it also need not be too hot (again, energy waste). It’s all about balance, moderation, simplification and slowing down. Sign me up!

Here are a few tips to embrace la vida lagom:

1.) Cook Once, Eat Twice: find that coveted work/life balance with recipes that allow you to cook once and eat like a king the rest of the week. This includes crock pot recipes that make large batches so you’ll have leftovers for lunch all week long, or freezer meals for later. You can also find recipes that use common ingredients, like this Thai peanut sauce, which is the highlight for my Thai Rainbow Quinoa Bowl recipe and these tacos.

2.) Adopt a Signature Look: deciding what to wear should not be a chore, but sometimes its so stressful and hard to keep up with the trends (yes, first world problems). Think about adopting a wardrobe of solid staples (like a white blouse or black turtleneck) that you can reinvent with accessories like a jeweled necklace, handkerchief, bold belt or cozy wrap.

3.) Initiate Walking Meetings: if you can’t fit in that workout and all those meetings, mash it up with walking/talking meetings. It allows you and your compadre to get some fresh air and reinvigorate that mind and body.

4.) Take a Break: self love was all the rage in 2018, and for good reason! We all need a mental refresh and shouldn’t feel selfish for getting our nails done, or just booking a conference room to check out for a few minutes. According to Psychology Today, these breaks can help you more effectively go about your day by resetting your mental track. Ever gone for a run and suddenly found the answer to a problem? Yup, that’s the magic of a mental break.

5.) Balanced Plates Over Fads: lagom is basically the opposite of extreme diets. According to Well and Good, everything in balance is exemplified by Swedish pizzerias, which often serve “pizzasallad”, a punchy cabbage salad, alongside the pizzas. It’s a fresh complement to the pizza and fills up the plate (and your belly) with something other than dough, that will also help with digestion.

Now that we’re all experts on la vida lagom, let’s put it into practice with this recipe!

Thai Tofu Tacos
Serves: 4

Ingredients:
Thai Peanut Sauce
– One 13.5 oz can of full-fat, unsweetened coconut milk like Thai Kitchen
– 1/4 C of red curry paste like Thai Kitchen
– 3/4 C natural, creamy and unsweetened peanut butter like 365 Everyday
– 3/4 C coconut sugar (or white refined sugar)
– 2 T apple cider vinegar
– 1/2 T salt
– 1/2 C water
Taco Fixings
– One 14 oz block of extra firm tofu
– One package of tortillas (like Maria and Ricardo’s Organic Blue Corn Tortillas)
– 1 bag of Mann’s Kale Beet Blend (or chop kale, red cabbage & golden beets)
– 1 bunch of rainbow carrots, cut into thin medallions
– 1/3 C of roasted, salted peanuts, chopped

Directions:
Step 1: Make the crispy tofu by pre-heating the oven to 400 degrees Farenheit. Then, place the block of tofu on a bed of paper towels to soak up the liquid. Press another layer of paper towels on top to soak up more of the liquid. If you have the time, ideally you’d let it sit with a pan on top to continue to drain. If not, go ahead and slice into 1-inch cubes. Grease a sheet pan with some olive or coconut oil and place the cubes of tofu in a single layer on the sheet pan; season with salt and pepper. Place in the oven for 30 minutes, flipping every 10 minutes, or at least once midway through to get an even crisp on all sides.
Step 2: Make the sauce by adding all of the ingredients to another small sauce pan over medium heat. Whisk until it comes to a gentle boil, then reduce the heat to low and allow to simmer for another 3-5 minutes whisking sporadically to ensure the bottom does not burn. Remove from heat and allow to cool to room temperature.
Step 3: Assemble the tacos by layering the tofu and all the fixings in warmed tortillas (I like to place in the oven for a few minutes as long as you have it on). Dredge it in the Thai Peanut Sauce and set some aside for dipping too!

You’ll have plenty of leftover sauce, so try that Thai Rainbow Quinoa Bowl too!

The post Living La Vida Lagom appeared first on The Shooks Life.

Blackened spice and everything nice. These BLACKENED TOFU TACOS brought all the heat with a creamy vegan RED PEPPER CREMA to tame the spice and a bit of PICKLED WATERMELON RADISHES to brighten up the flavors. Delicate kale sprouts, a touch of fresh lime juice and a drizzle of salsa verde add a trio of green perfection. After all, tacos are really an excuse for all the toppings, right? If you’re into spice, check out the dEATs for these tacos caliente below.

I love a little veggie surprise like these watermelon radishes that are all dull and coy on the outside, but ravishing on the inside. I mean, how gorg is that pink?! Lately, I’ve been super into quick pickling because 1.) pickles are delish and 2) who doesn’t want to get things done quicker? Here are a couple of the benefits of pickling:

BENEFITS OF PICKLED FOODS

1.) PRESERVATIVE: Pickling is a great way to preserve fresh produce, especially when you have excess from thriving summer gardens.

2.) FLAVOR FLAV: If the flavor of radishes is too spicy for you, pickling can add a degree of sweetness that mellows the flavor. Similarly, pickling can also add some heat if you incorporate spices.

3.) HEALTH BENEFITS: Some athletes will eat pickles and even drink the pickle juice to replenish lost electrolytes after a tough workout. Check out this article from CBS News on the phenomenon.

Beyond the spark from the pickled radishes, this recipe gets a kick from the blackened seasoning coating these cubes of crispy tofu. Studies have shown that spice foods have loads of benefits too.

BENEFITS OF SPICY FOODS

1.) Weight Loss: Studies have shown that capsaicin, the main compound in chillies, has a thermogenic effect and may cause the body to burn extra calories for 20 minutes after consuming spicy foods. Bring on the spice!

2.) Pain Relief: Capsaicin is also widely used as an ingredient in over the counter ointments for pain and arthritus relief.

3.) Hearth Health: a study in the Journal of Agriculture and Food Chemistry found that capsaicin lowers blood cholesterol and could reduce blockages that cause heart attacks.

Bring on the spice!

Blackened Tofu Tacos with Vegan Red Pepper Crema and Pickled Radishes
Serves: 3-4

Ingredients:
Blackened Tofu
-1 block of extra firm tofu
-1/3 C low-sodium soy sauce
-1 1/2 T smoked paprika
-1 tsp black pepper
-1 tsp cayenne pepper
-1 T onion powder
-1 T garlic powder
-1 T thyme
-1 tsp dried oregano
-1 tsp dried basil
Pickled Radishes
-8-10 small radishes or 1 large watermelon radish, thinly sliced
-1/2 C vinegar of choice
-1/2 C water
-1 1/2 tsp kosher salt
-1 T granulated sugar
Vegan Roasted Red Pepper Crema
– 1 red bell pepper, roasted (I bought a jar from Trader Joe’s)
– 1 C raw cashews soaked overnight in the fridge
– 1/2 C of water
– 1 clove of garlic (or 1 tsp of jarred, minced garlic)
– 1 tsp smoked paprika
– 1 tsp nutritional yeast
– 1/2 tsp salt
– freshly ground black pepper, to taste
– optional: 1 scoop ofVital Proteins Collagen Peptides
Extras:
-Corn torillas
-Kale Sprouts
-1 lime, quartered
-1 jar of salsa verde (like Frontera Key Lime Avocado Salsa)

Directions:
Step 1: Prep the quick pickled radishes by whisking together the vinegar, water, salt and sugar. Pour into a jar and add the thinly sliced radishes. Refrigerate at least 15 minutes.
Step 2: Make the blackened tofu by first extracting the excess moisture from the tofu by placing the block on a paper towel-lined plate. Place an additional couple of cheese of paper towel on top and press. Option to place a heavy pan on top for up to 30 minutes to fully extract the moisture (and get crispier tofu). Once you’ve extracted the moisture, slice the tofu into 1 inch cubes and bathe in a bowl of soy sauce. While the tofu marinades, mix together all the spices in a shallow bowl. Dredge each of the tofu cubes in the seasoning. Heat a skillet on medium with 1-2 T of oil. Add the cubes to the pan and fry until golden brown on each side (about 5 minutes per side, using a tongs to rotate). Set aside to cool.
Step 3: While the tofu cooks, prep the vegan red pepper crema. Place all ingredients in a food processor. Mix until a creamy texture. Add additional water depending on desired thickness.
Step 4: Assemble the tacos by smothering the red pepper crema on the corn tortillas. Top with the blackened tofu cubs, slices of pickled radishes and optional kale sprouts as well as salsa verde. Enjoy!

The post Gimme Dat Spice appeared first on The Shooks Life.