Warm Asparagus Lentil Salad
Asparagus, eggs, and lentils are major power foods that I want you to focus on during Energy Repair. This plan stimulates the metabolism of digested fats in the first part of the week, then begins to catabolize stored fat for energy in the second half. This is a big job, so I really want you to focus on your power foods.
Food Rx: Energy Repair, Lunch or Dinner Days 5-7 | Serves 2
Prep Time: 10 minutes | Total Time: 25 minutes
INGREDIENTS
12 asparagus spears, trimmed and cut into bite-size pieces
1 red or orange bell pepper, chopped
4 green onions, chopped
1/4 cup vegetable broth, divided
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup cooked lentils
2 teaspoon balsamic vinegar
Sea salt and freshly ground black pepper, to taste
White vinegar
2 eggs
1/4 cup chopped fresh flat-leaf Italian parsley
DIRECTIONS
- Fill a small skillet with a lid with 1-inch of water. Add a generous pinch of salt and a splash of white vinegar. Bring the water to a simmer. Crack each egg into a small cup or bowl, and slide the eggs gently out of the cup into the water. Cover the pan, turn off the heat, and leave the pan alone for 3 minutes.
- Meanwhile, heat another skillet over medium-high heat. Add the asparagus, bell pepper, green onions, and 2 tablespoons of the broth. Saute for 4 minutes. Stir in the cumin and coriander; saute 30 seconds. Stir in the lentils, and warm through. Stir in the balsamic vinegar, and season to taste with salt and pepper. Serve the lentil mixture with the eggs and parsley.
Note: Serve with a low-glycemic fruit for lunch.
Asparagus, eggs, and lentils are major power foods that I want you to focus on during Energy Repair. This plan stimulates the metabolism of digested fats in the first part of the week, then begins to catabolize stored fat for energy in the second half. This is a big job, so I really want you to focus on your power foods.
Food Rx: Energy Repair, Lunch or Dinner Days 5-7 | Serves 2
Prep Time: 10 minutes | Total Time: 25 minutes
INGREDIENTS
12 asparagus spears, trimmed and cut into bite-size pieces
1 red or orange bell pepper, chopped
4 green onions, chopped
1/4 cup vegetable broth, divided
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup cooked lentils
2 teaspoon balsamic vinegar
Sea salt and freshly ground black pepper, to taste
White vinegar
2 eggs
1/4 cup chopped fresh flat-leaf Italian parsley
DIRECTIONS
- Fill a small skillet with a lid with 1-inch of water. Add a generous pinch of salt and a splash of white vinegar. Bring the water to a simmer. Crack each egg into a small cup or bowl, and slide the eggs gently out of the cup into the water. Cover the pan, turn off the heat, and leave the pan alone for 3 minutes.
- Meanwhile, heat another skillet over medium-high heat. Add the asparagus, bell pepper, green onions, and 2 tablespoons of the broth. Saute for 4 minutes. Stir in the cumin and coriander; saute 30 seconds. Stir in the lentils, and warm through. Stir in the balsamic vinegar, and season to taste with salt and pepper. Serve the lentil mixture with the eggs and parsley.
Note: Serve with a low-glycemic fruit for lunch.
