I promised I would share some of our weekday meals that were healthy and relatively easy to make. I still haven't been very good at planning a week of meals in advance, but I am hopeful I'll get there someday.
We just finished these two dishes from The Sprouted Kitchen: a tastier take on whole foods. And they were so good and filling and healthy. I hope you try them and check out some of Sara's other recipes.
Papaya and Red Quinoa Salad with Mexican Caesar Dressing by Sprouted Kitchen
Mexican Caesar Dressing
Juice of 1/2 Meyer Lemon
1 tbsp red wine vinegar
1 tsp honey
2 cloves garlic
1/3 C finely grated Parmesan cheese
1 tsp ground ancho chile powder
2 tsp Worcestershire sauce
Handful of fresh cilantro
1/3 C extra-virgin olive oil
1 small papaya
1 large head romaine lettuce, chopped
3/4 C cooked and cooled red quinoa
1/3 C roasted and salted pepitas
To make the dressing, combine the lemon, vinegar, honey, garlic, Parmesan, chile powder, Worcestershire sauce, and cilantro in a blender or food processor and pulse to combine. Add the oil in a steady stream while continuing to pulse. Season with salt.
Peel the papaya, scoop out the black seeds from the center, and cut the flesh into cubes. In a large mixing bowl, combine the romaine, quinoa, and pepitas and toss with a few spoonfuls of dressing. Taste and add more dressing if you like. Gently toss once with the papaya and serve immediately.
Smokey Red Lentil Soup by Sprouted Kitchen
2 tbsp extra-virgin olive oil
1 Spanish onion, coarsely chopped
sea salt and freshly ground pepper
3 celery stalks, diced
2 cups dried red lentils, rinsed and picked over
2 tsp smoked paprika
1 tbsp ground cumin
4 C low-sodium vegetable broth
1 small sweet potato, baked
1/2 C chopped fresh cilantro
Juice of 1 small lemon or lime
Whole-milk Greek yogurt
Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt, stir, and cook until the onion is translucent, 5 to 8 minutes. Add the celery, stir, and cook until just soften, about another 5 minutes.
Add the lentils, paprika, cumin, and broth. Bring everything to a boil, then turn heat back down to a simmer. Cover and simmer, stirring occasionally, until the lentils are soft but not falling apart, about 15 minutes.
Peel the baked sweet potato and add the flesh to the lentils. Using an immersion blender or blender, puree the soup until it is just blended but still has a bit of texture. Taste and add more salt and pepper. Stir in half of the cilantro and the lemon juice.
Serve with a dollop of Greek yogurt, a pinch of cilantro. Serve hot.