Beluga Lentil Salad

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Salad Ingredients

  • 1 Bag of Beluga Lentils
  • Pumpkin or Pepita Seeds
  • 1 Cup of Diced Carrots
  • 1 Medium Diced Kirby Cucumber
  • 1/4 - 1/2 of a cup of Chopped Purple Onion
  • 1 Tbsp Minced Garlic

Dressing Ingredients

  • 1/4 Cup of Grapeseed oil or EVOO (I prefer Grapeseed for dressings)
  • 1/4 Cup of Red Wine Vinegar
  • 2 Tbsp of Fresh Lemon Juice
  • 1/4 Tsp Coarse Salt
  • 1/4 Tsp Pepper
  • 1/4 Tsp Golden Light Agave
  • 1/2 Tsp Dried or Fresh Dill

Step 1

Start cooking your Beluga lentils. Follow the 1 cup of beans to 4 cups of water ratio for this recipe. You will have leftover lentils, but do not cook the entire bag. Save for another meal prep day.

Step 2

While your Beluga lentils are cooking, start toasting your pumpkin or pepita seeds in a small frying pan. Toast the seeds just until you start to hear a popping, hissing sound and the edges of the seeds start turning an earthy brown color. That is your cue that the toasting process is just about done. Set aside seeds to cool.

Step 3

Start chopping your veggies (this is a great moment for my Choppin' Calories Blast). Once chopped, combine these ingredients in a separate bowl: 1 cup of diced carrots, 1 medium diced Kirby cucumber, 1/4 or 1/2 of a cup of chopped purple onion, 1 tbsp of minced garlic. Give them all a good stir and set aside for the lentils and toasted pumpkin seeds.

Step 4

Once your lentils have cooled, add them to the rest of the veggie party. Pour half of your dressing over the lentil salad, toss, mix, stir (whichever action verb you prefer). 

Step 5

Lastly, add your toasted pumpkin seeds and mix, just enough so that it looks pretty. 

Pro Tip: You can add more of your dressing if need be. I like to store this salad in a glass container overnight. Personally, I like to save some of the dressing for the next day. There is something to be said about letting this salad marinate overnight so that the flavors really come together nicely. Saving a little extra dressing for the next day really gives it a zing that wakes up the chilled lentil salad and screams, "I AM READY TO PARTAYYYY”.

No Fuss Meal-Prep Chicken

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Ingredients

  • 1 Package of 2-3 Boneless, Skinless, Organic Chicken Breasts
  • Glass 9x13 Pyrex Baking Sheet
  • EVOO or Your Oil of Choice
  • Spray Canola Oil
  • Sprinkle of Salt
  • Sprinkle of Pepper
  • 1 Tsp of Organic Onion Powder
  • 1 Tsp Organic Garlic Powder

Step 1

Pre-heat your oven to 375 degrees.

Step 2

Now spray your glass Pyrex baking pan with your spray Canola oil.

Step 3

Place your fresh boneless, skinless, organic chicken breasts soldier-like in the middle of the pan.

Step 4

Sprinkle each chicken piece with salt and pepper. Turn them over and sprinkle the opposite side as well. A light seasoning will add a lot of flavor to your chicken. Then generously sprinkle the tops of your chicken breasts with onion and garlic powder.

Pro Tip: Are you over your protein friend? Does your relationship need a boost? Try these ingredients separately or together for a little excitement: cumin, chili powder, cayenne pepper.

Step 5

Set your timer for between 25-40 minutes. If you are baking only one or two chicken breasts, the cooking time might be less than if you are cooking 6 or more chicken breasts. Place the pan on the middle rack of your pre-heated oven and bake the chicken. Once your chicken is done cooking, remove the pan from the oven. 

Step 6

Cover your chicken in the hot pan lightly with aluminum foil. Allow your chicken to recover for about 5 minutes to lock in the moisture. Cutting the meat open immediately will let the moisture run out onto your plate instead of keeping the meat juicy. Once your chicken is cooled, store in a glass meal-prep container and keep in your refrigerator for 1-3 days. 

Soup 16+

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Ingredients

  • 1 Bag of Goya 16 Bean Soup Mix (you will only use 1/2 the bag preparing this recipe)
  • 1 1/2 Tbsp of Minced Garlic
  • 1 cup of Chopped Onion
  • 1 Cup of Thinly Sliced Leeks (use only the white and the light green parts)
  • 2 Tbsp of Chopped Fresh Parsley
  • 3 Tbsp of EVOO
  • 1 Tsp of Cracked Pepper
  • 1 Cup of Chopped Carrots
  • 1 Cup of Chopped Celery
  • 1 Fresh Lemon
  • 2 Fresh Bay Leaves
  • 48 oz Organic Chicken Broth Container

Pre-Step

Cook your beans and laugh. 

Step 1

Start with a small pot filled with 3-4 cups of boiling water.

Step 2

Add half the bag of beans to your boiling water, cook the beans until your preferred tenderness. I cook my beans for about 7 minutes because I like them a little al dente. If you go by Goya's 3-4 minute cooking instructions, your beans will be super hard (just sayin'! Sorry Goya). 

Step 3

Drain, rinse and set aside your cooked beans.

Step 4

Heat up your soup pot with 3 Tbsp of EVOO. 

Step 5

Sauté your onions, garlic, leeks and parsley until your onions become translucent. 

Step 6

Add your carrots, celery, 1 tsp of salt, 1/2 tsp of pepper and the juice from 1 fresh lemon. Mix all the friends together so everyone gets a chance to get to know one another. 

Step 7

It is time to introduce the party of 16+ beans to the group.

Step 8

Add your chicken broth and your bay leaves. Now we are partying! 

Step 9

Bring to a boil and simmer your soup for about an hour or until your veggies are cooked to your desired tenderness.