Lentil Feta Salad

This lentil feta salad is super easy to make and loaded with protein, fiber, and veggies. It’s a great dish to bring to a summer barbecue, or pair with another side or two for a picnic dinner of your own at home! For those following a diabetes diet try cooked and rinsed mung beans for a potentially even lower post-meal blood sugar reading. Serves 6 Ingredients 3/4 cup dried French green lentils 1/2 bunch green onions, chopped 1/2 cup light feta cheese, crumbled Choose your veggie add-ins: 1 chopped red bell pepper; 1 bag steamed fresh organic spinach or other greens; 1/2 container sliced grape tomatoes; 1/2 cup shredded carrots Dressing: 1 medium clove garlic, minced 1/4 cup red wine vinegar 1 Tbsp extra virgin olive oil 1 Tbsp Dijon mustard   Directions Rinse lentils and add to a saucepan with 1 1/2 cups water. Bring to a boil and reduce heat to low. Cook uncovered for approximately 25 minutes. Drain, cool, and transfer to a large mixing bowl. Add the onions, feta, and any other veggie additions to the mixing bowl and stir to combine. Whisk or shake the dressing ingredients in a separate container, add to the lentil salad, and stir...
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Best Guacamole Ever

Is it pretentious to say this is the best guacamole ever–when it’s your recipe? Well, probably. The thing is… I’m a bit of a foodie, at least when it come to healthy eating. On my own wellness journey I’ve had years of fine tuning other people’s recipes to what I think are even better dishes. After all, healthy eating must taste great or else you won’t eat healthy food! My husband agrees. Even for him the tortilla chips become simply the conduit for this wonderful dip, which is perfect to bring to summer barbecues. And since I’ve started eating low-carb, or, rather low-starch, avocados are one of my healthy fat mainstays. And who doesn’t love a good guacamole? Enjoy! Serves 8 Ingredients 6 medium ripe avocados (or 4 large), peeled, pitted, and mashed <1 lime, juiced <1 tsp salt Scant 1/3 cup red onion, finely diced 1/2 bunch (1-2 fistfuls) fresh cilantro, chopped 3 roma (plum) tomatoes, diced 2 medium cloves garlic, minced 2 pinches ground cayenne pepper Directions In a medium bowl, mash together the avocados, lime juice, and salt. Mix in the onion, cilantro, tomatoes, garlic, and cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. Note: Leftovers can be kept for a day or two. The avocados will turn dull in color, but stir, and it’ll still taste pretty...
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Asian Slaw

This slaw is another great healthy side salad that can be served summer or winter. As with most recipes that include herbs, the key to such amazing flavor is the fresh cilantro and freshly grated ginger. My original recipe also calls for a couple tablespoons of sesame oil, but I forgot to mix it into the dressing last time I made it and the slaw was just as good. For convenience, you can use the equivalent of already bagged and shredded cabbage–although the fresh stuff seems to better allow the dressing to take hold. Serves 8 as a side dish Ingredients 1 medium head of green cabbage 6-8 scallions, sliced 1/2 bunch (1-2 fistfuls) fresh cilantro, chopped 1/4 cup + 2 Tbsp unseasoned rice vinegar 2 Tbsp white miso 3-4 Tbsp fresh ginger, peeled and grated or minced Optional topping: toasted sesame seeds Directions In batches, shred the cabbage in a food processor. In a large bowl combine the shredded cabbage with the scallions and cilantro. Whisk the vinegar, miso, and ginger in a small bowl. Add the dressing to the slaw and stir to mix well. Allow to marinate 30 minutes, or serve immediately with toasted sesame seeds, if...
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