Healthy Goodness

health-heaven:

Avocado

Aside from being the highest source of tryptophan, avocados are also one of the richest sources of protein, folate, and the heart-friendly omega-3 fatty acids.

Sapote

The flavor of the mamey sapote, also known as marmalade plum, is described by some as…

stopdropandlose:

Exercise doesn’t have to be boring or hard! Try one of the ways from this list to burn some extra calories :) They’re all pretty quick so no excuses!

1. The Flex Challenge. Can you flex your abs? butt? pull your shoulders back? Challenge yourself to do this each time something happens. For…

justwanttobehealthyandfit:

This is a healthy, comfort dish full of earthy flavours and really easy to make. 

You can add any vegetables you like and have the salad warm or cold. For a slight variation replace the bacon with chorizo and ditch the smoked paprika. If you feel like going down the super healthy route go all veggie and replace the creme legere with low fat fromage frais.

SERVES  4
PREPARATION  20mins
COOK  50 mins 
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INGREDIENTS

• 200 g Puy lentils
• 1 Onion roughly chopped
• 2 Sticks of Celery, finely chopped
• 100g Smoked Bacon lardons
• 1 tsp each Chilli Powder & Smoked Paprika
• 5 tbsp Balsamic Vinegar
• 1tbsp Tomato Puree
• 1 tbsp Worcester Sauce
• 1 red Pepper, diced
• 4 small cooked Beetroots, diced
• Handful of Cherry Tomatoes
• 700 ml Vegetable Stock
• Creme Legere to serve

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PREPARATION METHOD

1. Fry the lardons over a medium heat until they start browning and release some of their fat. If you’re bacon is very lean add a little olive oil to stop it from sticking. Add the onions & celery and fry for a few minutes until the onions soften.
2. Add the lentils, tomato puree, paprika and chilli and stir thoroughly until the lentils are well coated. Simmer on a medium heat for 30 minutes.
3. Add the pepper and mushrooms, cover and simmer for a further 20minutes, topping up with a little water if the mixture starts getting too dry. 
4. The lentils should be soft but not turn to a paste. If you find them too hard simmer for a few more minutes.
5. Take off the heat, stir in the vinegar, Worcester sauce, beetroot and tomatoes, season to taste and serve with a dollop of creme legere or fromage frais.