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Spring

March 24, 2014

Woke up this morning and realized that my winter eating habits are not going to cut it for swimsuit season.

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What am I enjoying for lunch? A roasted beet, 1/2 roasted sweet potato, a cup of sautéed baby kale, and a cup of simple green lentil and quinoa salad.

Vegan. Loaded with vitamins, fiber, and protein from the quinoa. I added a drizzle of chile sauce to spice things up. Yum.

All of these things are easy to make and keep well in the fridge.

For the roasted veggies: combine peeled whole beets, sweet potatoes, and onion in a ziplock bag with 1 tbs olive oil and shake to coat. Roast at 375 for approximately 30 minutes until veggies are tender. Season with coarse sea salt and pepper.

For the kale: add 1 tsp oil to pan and heat over medium. Add several handfuls of clean baby kale and cook and stir- I add 2-3 tbs water after a minute or so to steam the kale. When it’s wilted–it’s done!

For the lentil salad:

http://www.foodnetwork.com/recipes/melissa-darabian/lentil-quinoa-salad-recipe.html

Seriously hating wordpress on the iPad today- hope this makes sense!

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