September is here! The month I have been patiently awaiting since my arrival in the Netherlands. The month that changes my life forever, it’s the month when I become a mama. With less than three weeks until my due date my nesting instincts have begun to kick in. I must make sure the house is spotless, baby’s clothes are washed and ready to wear, and to stock my freezer full of healthy soups and stews so that I don’t have to worry about cooking when the little one arrives.
Since I imagine it will be a rather busy month, I figured this was the perfect timing to introduce many of my clients favorite recommendation, one new recipe per week, an incredibly manageable request for even the busiest of people.
Changing over to a whole foods diet can be overwhelming, especially if you are just learning to cook, and trying to make every meal and snack from scratch. My advice is to start slow and integrate these changes into your life at a manageable pace.
If you’ve been following my blog this year, you’ll know we’ve been taking on a challenge (or resolution rather) every month. So this month your challenge is simple:
Make one new *healthy* whole food recipe (that you’ve never tried before) per week.
This challenge is great for those of you who are just getting into a whole foods diet, or anyone who is just stuck in a rut making the same meals over and over…which is kind of where I am at these days. Even those of us that love to cook can get in the occasional rut (perhaps it’s because my mind is all baby, all the time). It’s time to add some excitement to my kitchen, I hope you join me!
I’m going to start you off with the one I tried this week. It was inspired by a Barley Lentil Soup, but I needed to make it gluten free. It turned out awesome and is on it’s way to the freezer to await babe’s arrival.
Quinoa Lentil Soup
1 cup quinoa
2 tbsp virgin coconut oil
1 medium onion, diced
6 cups soup stock (ideally homemade chicken or vegetable stock, or you can just use water)
1 cup green lentils
1 cup broccoli, chopped
1/2 cup fresh parsley, chopped
2 tbsp tamari (gluten free if needed)
3 celery stalks, diced
3 garlic cloves, crushed
1 teaspoon each: basil, oregano, thyme, sea salt
1/4 cup fresh dill
1/4 tsp cayenne (or more if you like extra spicy)
- Soak quinoa for at least 15 minutes in a glass bowl
- Soak lentils for at least 15 minutes in a separate glass bowl
- In a large pot, heat coconut oil over low heat. Add onion, saute until translucent
- Add stock and bring to a boil
- Rinse quinoa in a fine mesh strainer, add them to the pot
- Strain and rinse lentils, add them to the pot
- Reduce heat and let simmer for 20 minutes
- Once quinoa and lentils are cooked, add the vegetables, herbs and spices and simmer for an additional 10 minutes
- Add more water if needed to thin soup
- Freezes well
All the best,
from the extremely excited (superfood) mama to be