Shredded Squash

Ingredients:

• 1 Medium Yellow Squash (grated on the large holes of your grater)
• 1 Medium Green Squash (grated on the large holes of your grater)
• (optional) 1 Medium Carrot (grated on the large holes of your grater)  
• 1 Cup Chopped Yellow Onion
• 3 Cloves Minced Garlic 
• (optional) 2 Tbsp Chopped Fresh Parsley 
• 2 Tbsp EVOO or Coconut Oil
• Salt and Pepper to Taste
• Fresh Squeezed Lemon Juice

Step 1

Melt your 2 tbsp of EVOO or coconut oil on your large, pre-heated pan.

Step 2

Add your garlic, onions, parsley, salt and pepper to the melted coconut oil. Cook just enough until the garlic puffs up and your onions start to become a little translucent. You may want to do this on a low-medium flame.

Step 3

Add your grated yellow and green squash and carrots (if you are using them) to the sauté party. Mix together and cook evenly until the good carbs start to relax and their rawness cooks out.

Step 4

Add your fresh lemon juice to the pan. You will hear the party turn up a notch. 

Step 5

Cover with a lid for 1-2 minutes. This allows the steam that was created by your fresh lemon juice to cook down your good carbs and finish their workout. 

Step 6

Season with salt and pepper, and toss again.

Step 7

Serve warm or store in a glass meal prep container. Then head over to my Post-Meal Calorie Clean Up Before the Dishes.   

Cleanest Eggplant

Ingredients:

• 1 Medium Black Eggplant (cut into 1 inch slices with skin on)
• Spray Canola Oil
• 1 Tsp Kosher Salt 
• 1 Tsp Ground Pepper
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder

Step 1

Preheat your oven to 400 degrees F and coat a baking sheet with cooking spray.

Step 2

In a small bowl, combine garlic powder, onion powder, salt and pepper in a small bowl and set aside.

Step 3

Place your eggplant slices soldier-like on your baking sheet. Once you have laid out all of your eggplant slices, spray the top layer with your spray oil. 

Step 4

Bake 5-7 minutes on each side, until tender and slightly browned.

Step 5

Once baking is complete, remove your squeaky clean baked eggplant slices and place them in a glass bowl. Take your seasoning mixture and sprinkle all over your eggplant. Toss everything together and enjoy!

Black Beluga Lentils

Ingredients:

• 1 Cup of Dried Black Beluga Lentils
• 1 Large Lime
• Kosher Salt and Ground Pepper to Taste

Optional Friends:

• 1 Diced Carrot
• 2 Stalks of Diced Celery
• 1 Small English Cucumber
• 2 Tbsp of Chopped Parsley or Cilantro
• 1 Diced Pepepr
• 2 Tbsp of a Chopped Red Onion
• EVOO to Taste

Step 1

Cook 1 cup of dried black beluga lentils following the cooking directions printed on the back of the package.

If you choose not to follow the directions on the package, simply boil 3 cups of water and cook 1 cup of (pre-washed) lentils for about 15-20 minutes. Lentils are not like rice; they do not need to absorb all the water that they are cooking in. Occasionally taste-check your lentils for readiness.

Step 2

Once your lentils are cooked, strain them, pat them try and pour them into a glass bowl.

Step 3

Squeeze the juice from 1 lime all over your cooked lentils. Season with kosher salt and ground pepper to taste and mix. Store in a glass meal prep bowl for easy snack access.  

NJAPP Tip: If you are making these delicious lentils and want to make another side with them, all you have to do i scoop 1/2 a cup of your cooked lentils in a separate bowl and chop up some cucumbers, carrots, celery, peppers, parsley or cilantro, red onions, and add these ingredients to your cooked lentils with some juice. You will have a perfect side for any protein you cook up. EVOO is optional as it is not always needed.