My heart feels a little emotionally heavy today. Maybe it's the bittersweet bliss of a chapter in my book ending as a new one begins. Maybe it's the frost of winter in the air. Maybe it's my "baby" boy becoming a new driver and driving away from my protective wings. Who knows.
Either way, I feel the need for some heartwarming comfort foods with some kick to take the chill out. Something that is fresh, lively and inspiring. Something warming and inspiring. Well, that's an easy start. I think of the "reds" (red vegetables and spices) for that.
I want a great nourishing, filling protein that'll leave me satisfied, and contains only the vibration of love (so meat is out). My mama's heart needs a squeeze through these living foods and I want to consume nothing dead tonight. Well there's a quick fix for that, my Red Lentil Fusilli Pasta. Yummo!
That leaves my answer pretty simple: A pasta toss.
Bonus, it's fast, and since I was dragging my feet all day, it would be super easy to go with something less nourishing, but I like myself better than that. The whole meal was done in 10 minutes. In fact, I didn't even get to complete my 15 minute guitar warm up while I waited.
This is a fantastic winter warming meal when you're tired of soup, and a great way to get tasty protein! At 26 g of protein per 1/12 cup bowl, this is a mean green, cardiovascular, protein packing machine!
Not to mention, it's a great pre or post workout protein and super energizing. With the ginger, onion, garlic and healthy protein, it makes a great cardiovascular support.
Enjoy! And let your heart be happy and healthy!
Red Lentil Pasta with Tomato Yogurt Cream
1 10oz package Red Lentil Pasta
2 cloves garlic
1/2 onion, chopped
1 Tbsp ginger
1 tomato, diced
1/2 cup diced mushrooms
1/2 cup greek yogurt, plain
salt and pepper
1 Tbsp honey
Spinach, cut into ribbons
Bring water to boil and add 1 half package(5oz) of Red Lentil Fusilli Pasta. Cook to al dente.
Here are the noodles I found. They are NO GRAIN whatsoever!
In the meantime, saute 2 cloves garlic, and 1/2 cup chopped purple onion. When vegetables are tendered, and starting to brown, add 1 Tbsp ginger. Stir together, then remove to a separate bowl.
Add 1 cup of water to the pan, and add 1 diced tomato and 1/2 cup of chopped mushrooms. Add 1/2 cup greek plain yogurt , 1 tsp salt and 1/2 tsp pepper, and 1 tbsp honey. Stir until blended and warmed through.
Toss with the pasta, add spinach ribbons on top and some parmesan if desired.
(This recipe is easy to vegan-ize. Replace the yogurt with flax milk in which you have added 1 Tbsp apple cider vinegar or a milk alternative yogurt. Replace the honey with 1 Tbsp agave nectar or sweetener of choice, and delete the optional parmesan.)
If it's a "comfort food" kind of day, then of course you need chocolate...and cake! Chocolate Birthday Cupcakes. (PS These are super easy to make and freeze, just for days like these, and take 'em out one at a time)
Or maybe, if you're not into chocolate, how about my Ginger Glazed Pumpkin Bars?