Summer is coming! Or, practically here if you’re lucky enough to live in Vancouver like me. There is a prime example above — the spring cherry blossoms in Vancouver are one of my most favourite things in the world! Along with my sister, of course. Here is a picture of us enjoying ice cream by the sea on a hot day in March… sorry to rub it in. ;)
I love this month. For one, March 18th is officially Dietitian’s Day — send some love to your favourite RD that day! Dietitians of Canada also coordinates some great Nutrition Month activities and produces some amazing resources each year.
This year, the theme is “Eating 9 to 5,” we want to make sure YOU are eating well at work.
Packing a lunch just plain sucks. I used to get stuck in a lunch rut, bringing the same thing everyday — for days on end. How boring!
So, here are some of the things I now do to make sure I am eating well at work (or school).
These lentil crepes are awesome. Soaked red lentils + water + spices = delicious crepes!
They fit into any diet — besides paleo. Don’t get me ranting about that diet. It definitely has its merits (whole unprocessed foods, fruits and veg, etc.), but it really doesn’t have any ground to stand on as far as the theory behind it.
Plus, I love lentils! They are nutritious little gems, full of fibre and protein. They are also very cheap. As the paleo diet does not allow beans or legumes it can make eating on a budget more challenging.
I had this weird notion in my head that I didn’t like barley because I had only ever had it in soups I didn’t like. I was very wrong, it’s delicious!
Its got a great chewing texture, it’s super filling and it’s cheap! Which makes it a great option for a grain salad to pack for weekday lunches — or freeze in single serve portions if you don’t like eating the same thing every day. I am a huge fan of keeping single servings of meals in the freezer to grab on my way out the door.
Put the lentils, barley and whole garlic cloves (I actually used 3 but I LOVE garlic) in a medium pot and add water to cover by a couple inches; bring to a boil and cook for 45 min, or until tender.
Drain well, discard the garlic cloves (or eat them on a cracker! mmm), and set aside to cool.
In a large bowl combine cooled lentils and barley and all the other salad ingredients.
Shake the dressing in a small jar or whisk in a bowl, pour desired amount of dressing over salad and toss.
Note: this dressing recipe makes much more dressing than I use personally but I generally don't like a lot, so dress it with less if your tastes match mine and save the rest in the fridge for other purposes.