Detox Week: Beets, Lentil & Walnut Salad w/ Egg of course
Let's lose 3 pounds this week.
I never really "diet", I just eat healthy, REAL, WHOLE foods all week long and indulge in a piece of cake or cookie whenever I want, because it's not a package of Oreo's or a Hostess Twinkie. It's stuff I make at home, with all natural ingredients, chemical free and good for you.
But during the holidays I always feel like I have overdone it.
Too many sweets, Christmas cookies and much too many glasses of wine.
So, I am posting the usual week of salads and good stuff. No desserts this week, sorry.
If you eat these salads and soups for lunch and/or dinner each night, without a sandwich or slice of pizza in between, I promise we will lose the 3-5 lbs that we gained.
Are you with me?
In my quest to make healthy meals post holiday season, here is a simple salad that stays well in the fridge for tomorrow's lunch too.
A good thing to invest in is a nice walnut oil. It really makes salads sing, especially when you are using the actual nuts in the dish.
Roast up some beets (400F covered in foil for 1 hour), then peel the skins and dice them up.
Cook about a 1 1/2 cups of lentils and add them to the beets.
Throw in a big handful of chopped fresh herbs. Here I used parsley, basil, lots of mint and chives (chopped scallions make this even better).
Toast up a handful of walnuts in the toaster oven (be careful they don't burn), and chop them up and add them to the salad.
Season with plenty of sea salt & pepper.
Drizzle some nice vinegar, red wine or white balsamic works over the bowl and add in a few tablespoons of walnut oil.
Mix together lightly.
To make this a protein packed lunch, I boiled a 6 minute egg and served it over the salad, while the egg is still warm.
Lunch is served.