We don’t know who needs to hear this but it’s really okay if your meals are looking different right now. If you’re eating more shelf-stable foods, that’s totally fine. If you’re eating more frozen foods, that’s A-okay. If you’re eating more processed foods, to be expected. If you’re eating more comfort foods, of course you are! This pandemic is a time when we should be concerned for our safety and wellbeing, and not about our food choices.

We’ve been relying a lot more on pantry staple ingredients, which is why We are so so excited to share with you pantry friendly recipes and other intuitive eating ideas to help you get through this stressful pandemic climate.

If you are a dietitian (or influencer or anyone who preaches #health), and you talk about ways to eat low carb, or low calorie, or count macros, or restrict entire food groups for unnecessary reasons- this is a restrictive diet. Please do not say that these are not diets, or even worse, that they’re intuitive eating. This is not only inaccurate, but is super confusing to people looking for advice on the subject of intuitive eating.

#allfoodsfit and everyone deserves to feel comfortable in their bodies.
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So, just a friendly reminder: in the nutrition world, we all practice different things. Which is okay, because people have different needs. We can 100% support different things and still support each other, but we need to be clear about our messages. Outside of the nutrition world, if you’re someone who’s confused about IE or want more factual info, we highly recommend checking out @alissarumseyrd, @karalydonrd and @jennifermcgurkrdn – some of our favorite experts on the topic who share understandable advice.

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Source Veggies and chocolate, Karalydon Nutrition


Red lentil pasta with Brocolli

Servings: 4Cook time : 20 minsIngredients * 1 bag lentil pasta (Trader Giotto’s Organic Red Lentil Sedanini) * 1/2 teaspoon salt * 2 cups brussel sprouts (Trader Joe frozen Brussel sprouts or Brocolli * 1 cup caramelized onions pre-made from yellow onions and frozen * 2 cup marinara sauce (Trader Joe's Organic Tomato Basil Marinara) * 2 tablespoons red chili pepper flakes Instructions 1. In a large pot bring 4 quarts water to a rolling boil.
 2.  Add salt to taste; add red lentil sedanini and stir gently.
 3. Return to a boil and cook 5 to 6 minutes.
 4. Remove from heat, drain and rinse.
 5. Add caramelized onions, Brussel sprouts, and marinara to the pasta.
 6. Heat until everything is heated through and coated in sauce.
 7. Add red chili pepper flakes as a garnish to taste and serve.
 Recipe Notes Substitute with any protein-based pasta, sauce, and vegetables

Source: Upasigo.com author Nina, @veggiesandchocolate

3 pantry friendly salad recipes

All you need is fresh lettuce and these 10 pantry staples: 1. roasted red peppers 2. artichoke hearts 3. chickpeas 4. black olives 5. red onion 6. cheese 7. lentils 8. baby potatoes 9. tuna 10. eggs . With these 10 ingredients, you can make three recipes: Italian Chopped Salad, Greek Lentil Salad, and Niçoise Salad. Is it that obvious I wish I was able to travel rn?! I hope these globally-inspired recipes will remind you that we are all connected right now through this pandemic. All over the globe, we are in this together. Let’s be there for one another. Recipe A : Greek Lentil Salad* Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: Serves 2-4 Diet: VegetarianFor the salad: * 2 containers Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce) * 1 cup dry green lentils (or black or brown lentils), rinsed and sorted * 1/4 teaspoon salt * 1/2 cup roasted red peppers (about 2 large peppers), chopped * 1/4 cup sliced black olives * 1/4 cup diced red onion * 1/2 cup crumbled feta cheese For the dressing: * 2 tablespoons red wine vinegar * 2 tablespoons lemon juice (from ~1 lemon) * 1 clove garlic, minced * 1/2 teaspoon dried oregano * 1/2 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 1/2 cup olive oilINSTRUCTIONS For the salad: 1. In a medium saucepan, add lentils and 2 cups of water. Bring to a rapid simmer over medium-high heat. Reduce heat to low to maintain a gentle simmer. 2. Simmer uncovered until lentils are tender, about 20-30 minutes, adding more water to just cover lentils, as needed. 3. Drain remaining water and stir in salt to flavor lentils. 4. In a large bowl, add Spring Mix, cooked lentils, roasted red peppers, olives, onion, and feta cheese. Toss ingredients to combine. 5. Add desired amount of dressing and toss to evenly coat. For the dressing: 1. In a small bowl, whisk together red wine vinegar, lemon juice, garlic, oregano, salt and pepper, until combined. While whisking, slowly pour in olive oil, whisking until emulsified.NotesThe salad and the dressing are very forgiving. Feel free to make substitutions and/or omissions based on what you have on hand!To make this vegan, omit cheese.You can make and store the dressing in a mason jar. Simply add ingredients and shake until emulsified, about 30 seconds.Dressing can be stored in the refrigerator for up to a week.Recipe B: Italian Chopped Salad* Prep Time: 10 minutes Total Time: 10 minutes Yield: Serves 2-4 Diet: VegetarianFor the salad: * 2 containers Little Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce) * 1/2 cup marinated artichoke hearts (canned or jarred) * 1/2 cup roasted red peppers (about 2 large peppers) * 1/4 cup sliced black olives * 1/4 cup diced red onion * 1/2 cup chickpeas (or white cannellini beans) * 3 ounces provolone or cheddar cheese, cubed (about ¼ cup) For the dressing: * 1/4 cup red wine vinegar * 2 cloves garlic, minced * 1 teaspoon honey * 1 teaspoon dried oregano * 1 teaspoon dried basil * 1/4 teaspoon red pepper flakes * 1/2 cup olive oil * 1/2 teaspoon salt * 1/4 teaspoon freshly ground black pepperINSTRUCTIONS For the salad: 1. Roughly chop lettuce, artichoke hearts, roasted red pepper, olives, and cheese. Add to a large bowl. Add in onion and chickpeas. Toss with desired amount of dressing to coat. For the dressing: 1. In a small mixing bowl, whisk red wine vinegar, garlic, honey, oregano, basil, red pepper flakes, salt and pepper until combined. While whisking, slowly add in olive oil, whisking until emulsified. Serve with salad. NotesThe salad and the dressing are very forgiving. Feel free to make substitutions and/or omissions based on what you have on hand!To make this vegan, omit cheese.You can make and store the dressing in a mason jar. Simply add ingredients and shake until emulsified, about 30 seconds.Dressing can be stored in the refrigerator for up to a week.Recipe C: Pantry Staple Niçoise Salad* Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 30 minutes Yield: Serves 4 Diet: Gluten FreeIngredientsFor the salad: * 1 lb baby red potatoes (about 8 potatoes), halved * Salt * 2 containers Little Leaf Farms Baby Spring Mix (about 8 ounces lettuce) * 2, 5-ounce cans albacore tuna packed in water, flaked * 1/4 cup sliced black olives * 4 eggs * Optional: 1/4 cup capers for garnish For the dressing: * 1/4 cup white wine vinegar * 1 clove garlic, minced * 1 teaspoon Dijon mustard * 1/2 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 1/2 cup olive oilINSTRUCTIONSFor the salad: 1. In a medium pot, bring water to a boil. Gently add in eggs and cook for 10 minutes (for hard-boiled eggs). Using a slotted spoon transfer eggs to an ice bath and let cool until cold, about 5 minutes. Peel eggs and cut in half. 2. Using the same pot, salt the boiling water. Add potatoes and cook until tender, about 10-15 minutes. Using a slotted spoon, transfer to an ice bath and let cool, about 3 minutes. Pat potatoes dry. 3. To assemble salad, in a large bowl combine lettuce, cooked potatoes, flaked tuna, olives, and hard-boiled eggs. Toss with desired amount of dressing to evenly coat. 4. Optional: add capers for garnish. For the dressing: 1. In a small mixing bowl, whisk white wine vinegar, garlic, dijon mustard, salt and pepper until combined. While whisking, slowly add olive oil until emulsified.NotesThe salad and the dressing are very forgiving. Feel free to make substitutions and/or omissions based on what you have on hand!To make this vegan, omit cheese.You can make and store the dressing in a mason jar. Simply add ingredients and shake until emulsified, about 30 seconds.Dressing can be stored in the refrigerator for up to a week.

Source: Kara @ The Foodie Dietitian

Omg Strawberry Baked Oatmeal

Omg this Strawberry Baked Oatmeal was one of the most delicious things I’ve EVER made. Wish I could take credit for the recipe, but shoutout to @platejoy for another killer recipe that I would’ve never thought to make on my own - just swapped strawberries for frozen mixed berries because that’s what I had at home.If you’re like me and also looking for easy, healthy ways to spice things up in the kitchen right now, I highly recommend checking out @platejoy. (https://www.platejoy.com) you can use the code VEGGIES10 for $10 off any meal plan!Alt Instructions Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 6 Author Tessa Fisher Ingredients * 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons warm water) * 2 cups (170g) gluten-free oats * 1/4 teaspoon salt * 1 teaspoon ground cinnamon * 1 teaspoon baking powder * 1/2 cup raw pecans, chopped optional * 1.2 ounces freeze-dried strawberries or 2-2 1/2 cups fresh strawberries, chopped * 2 cups unsweetened almond milk (or other non-dairy milk) * 3 tablespoons melted coconut oil or vegan butter, cooled * 1/3 cup maple syrup, room temperature * 2 teaspoons pure vanilla extractInstructions 1. Preheat the oven to 375 degrees Fahrenheit. Grease a 2-quart (or similar) baking dish. Prepare flax eggs in a small bowl and set aside. 2. Add oats, cinnamon, salt, baking powder, and pecans to baking dish. Whisk to combine. Add strawberries, almond milk, coconut oil, maple syrup, vanilla extract, and flax eggs.
 3. Gently stir ingredients until all dry ingredients have been moistened. Allow to sit for 2-3 minutes before placing in oven. Bake for 30-35 minutes. The top should start to turn golden and edges will brown. 4. Allow to cool for a few minutes before serving. Serve with additional almond milk, maple syrup, ground cinnamon, or coconut whipped cream, if desired. Best when fresh, but leftovers can be stored in the refrigerator in an airtight container for up to 4 days

Source: @veggiesandchocolate , Saltedplains.com

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