Wendy

2016 is The International Year of Pulses, and this week we’re celebrating with this savory coconut lentil rice. For those of you who aren’t sure what pulses are, we’ve got you covered! Pulses are a family of legumes that includes lentils, beans, dry peas and chickpeas. They are a rich source of plant-based proteins and amino acids for people around the world, and can be incorporated into meals in so many fun and creative ways. Along with protein, pulses are rich in fiber, vitamins and minerals like folate, iron, and potassium. Just one cup of cooked pulses gives you over half of the fiber you need for an entire day! They are rich in soluble and insoluble fiber, both of which offer endless health benefits ranging from weight management to improved digestion.

The pulse featured in this recipe is lentils. Lentils are an excellent source of protein, iron, folate, and potassium. This powerful pulse is rich in fiber and complex carbohydrates, and low in fat and calories. Lentils are so flexible in the kitchen, and can be incorporated in a myriad of ways. 

Pulses are easily accessible to communities in different parts of the world because of their affordability. They are also amazing for our environment- pulses use a fraction of the water other protein sources use! They enrich our soil, which results in crops with improved nutrient profiles.

So now that we all know how amazing lentils and other pulses are, let’s get to this recipe! It’s incredibly easy and straight forward. First you’ll cook your lentils and brown rice separately, until tender. Everyone has their own tricks for cooking brown rice- I usually boil under low-medium heat for 30-40 minutes with the right water ratio (see below) and that works perfectly every time. If you have another way, make sure to go for it! After the lentils and rice are cooked, you’ll sauté them in coconut oil, tomato paste, onions, and garlic. Throw some fresh cilantro in there, and you’re all set!

Make sure to let us know in the comments below how this recipe turned out for you! Are you a pulse fan? Let us know in the comments below what your favorite pulses are. 

This post was created in collaboration with USAPulses & PulseCanada

Butternut squash arugula pita pizza? Pretty much everything you’ll need for dinner this week. This recipe is great for those days when you get home exhausted, and just want to throw something in the oven. It’s also great for those nights you get in late, and want to keep things simple and lite. Aside from being delicious, butternut squash is a nutrition powerhouse! It is jam packed with vitamins A and C. Butternut squash is also a good source of potassium. So how do you incorporate more into your meals? Personally, I love to throw butternut squash into soups and stews. It’s also a great addition to smoothies, and you can also mash it up and enjoy like mashed potatoes. Now, let’s move on to how you’ll be preparing this recipe.

First, we’ll start off by handling the butternut squash, which if you’ve done before, you know can be quite the manual work. When I’m pressed for time, I purchase the squash peeled and sliced (what I did for this recipe) but you can also buy it whole. If going with the latter, start by slicing both ends off the squash. Cut off the section of the squash you’ll be using, and then with a vegetable peeler, remove the skin from the squash. Cut the squash lengthwise, and if necessary, remove the seeds. Then chop into 1” chunks.

Once the butternut squash is chopped, you’ll throw it into a pot with boiling water and cook for 10-15 minutes. You’ll want the squash to be tender, but not fall apart when you stick a fork through it. Drain the water and set aside. Next, preheat the oven to 400 degrees F. Place a slice of pita bread on a baking sheet, add a layer of tomato sauce, and top with butternut squash chunks. Top with sliced onions, and drizzle with 1 teaspoon of olive oil. Pop the pizza in the oven for 15 minutes, and once it’s ready, dress it up with fresh arugula, feta cheese, balsamic vinegar, and black pepper to taste.

 xo 

This roasted vegetable lasagna is incredibly filling, and packed with savory layers that will have your mouth watering for more. This lasagna is definitely a lighter version of the traditional lasagna, but trust that the flavor is not compromised. Although we used Brussels sprouts, mushrooms, tomatoes, and broccoli for the vegetable filling, you can use any vegetable that roasts well (zucchini, eggplant and/or cauliflower are great options!) I do suggest keeping the tomatoes in there though because they add an amazing dose of juiciness to the dish.

Now let’s get started! You’ll want to pop whatever veggies you’ll be using in the oven with a drizzle of olive oil and balsamic vinegar (brings out flavor and color so beautifully!) You’ll bake the vegetables for 20 minutes, and while that’s underway, you’ll set up your stuffing line. Have your tomato sauce and cheeses measured out in small bowls to make your life easier. Once the vegetables are roasted, set them aside.

Now we’ll move on to the lasagna noodles. If you’re cooking them, follow the package instructions. Make sure they don’t overcook- the noodles should be pliable but firm. Once those are ready, grab an 8×8” baking dish. Line the dish with a thin layer of tomato sauce, and place 3 cooked noodles on the dish. If the noodles are too long, cut them so they match the dish size. Then go ahead and start layering. First tomato sauce, then ricotta cheese, then roasted vegetables, and finish with shredded mozzarella. Keep in mind you want to distribute the ingredients so there’s enough for 2 filled layers + a small bit of sauce and cheeses left to coat the top of the lasagna. Repeat the layering process once more. Then you’ll top the last layer with the remaining 3 lasagna noodles. Add the remaining tomato sauce and cheeses, and bake at 400F for 25 minutes. All done! 

This recipe yields 6 servings, which means you’ll have enough leftovers for the week! We hope you give this one a try. Make sure to let us know in the comments below what your favorite variation of lasagna is! Hugs