Let me ask you a question.
If you found out today that you would be dealing with arthritis in your back for the rest of your life, what would you do?
Maybe go home and have some comfort food…watch tv…call your family and share the news?
What if, instead of schlepping on the couch, you said: “I will not let this define me” and pushed yourself to do something great?
I’m proud to say that the person I plan on spending the rest of my life with did just that. This morning, Brett signed up for the StoneMill 50 Miler and I couldn’t be more inspired by his determination. There is nothing more motivating that seeing someone you love keep their head up and move forward in the face of one of life’s hurdles. As Brett and I like to say, this year’s motto is “coming back with a vengeance.” Well, babe, you’re sprinting forward with a vengeance!
In honor of his big commitment, we started off the day with a healthy breakfast to fuel our day.
Quinoa Cereal with Fresh Fruit (Serves 1)
1 cup cooked quinoa
1 Tbs sunflower seeds
1/2 cup fresh fruit (think sliced banana or strawberries)
Between 1/2 cup and 1 cup of unsweetened almond milk depending on your cereal preference (Try Silk’s unsweetened vanilla – delicious!)
Lunch was even more exciting given that we are both still salivating over last night’s new recipe from Herbivoracious. We tweaked this recipe to our liking and we were very pleased with the results. Don’t be surprised when you see it on next week’s meal plan!
Green Lentils and Mushroom Stew (Serves 4)
1 small white onion, finely diced
3 cloves garlic, finely diced
2 Tbs EVOO
2 cups green lentils
4 cups water
1 tsp smoked paprika
1 tsp sea salt
1 Tbs plus 2 tsp sherry vinegar
1 pound crimini mushrooms, quartered lengthwise
16 cherry tomatoes, halved
12 big leaves of basil, chiffonade (chiffonade means to pile the leaves on top of one another, roll them up and chop up – this will make long, thin ribbons)
2 Tbs fresh thyme
In a large saucepan, saute the onions and garlic on medium high heat with 1 Tbs olive oil, until softened. Add the lentils and 4 cups water and bring to a boil. Reduce to a simmer and let cook for 20 minutes, until the water is mostly all absorbed.
While the lentils are coming alive, prep the sherry vinegar (two small bowls – 1 for the Tbs and the other for the 2tsp), the paprika and the salt. Part of this should be added to the lentils (paprika, 1 Tbs vinegar, salt) once the water is absorbed.
In a saute pan, fry the mushrooms with the other Tbs of oil, flipping and stirring occasionally until browned on all sides. Remove from heat and season with the fresh thyme.
Toss the halved cherry tomatoes with 2 tsp vinegar, basil and a little EVOO.
Start an assembly line to prep your serving dish. Plate 3/4 cup lentils, a portion of mushrooms and tomatoes to top. Keep in mind that you will need two serving of leftovers for tomorrow’s lunch.