Lentil & Sweet Potato Chili
Part one of a three-part series on flexible weeknight dinners - a spicy lentil chili you'll be able to use in all kinds of meals!
If you guys follow me on Instagram, you know I am all about the Power Salad. What makes it a power salad? A few things, in my book:
a) At least 3 cups of greens. This ain’t no side salad nonsense. And they must be well dressed.
b) Substantial fat. Nuts, cheese, olive oil, or all of the above.
c) Protein. I don’t particularly care if it’s meat – usually I gravitate toward oily fish, beans like chickpeas and/or eggs, but there should be some protein in the mix, too.
Power salads are all about getting energy. I am an entrepreneur. I work my butt off and some days that means standing all day, some days that means staying up late or making a huge mess in the kitchen that I then have to clean, and sometimes that means you might have control over one meal and no idea what’s happening for the next one. Also, working out, remember that? You need FUEL to make that happen.
And of course in the fall, I always want some Brussels sprouts. Here’s a favorite that I think I make in several forms each year.
I love the way raw Brussels sprouts shred up and expand into a huge salad – they’re so densely packed that when they’re liberated, they make tons of little leaves – for so much tasty/healthy dressing to cling to.
I think we ate this one with a big bowl of soup on the side (you guys, it’s finally soup weather!) And I had another one today, too. Long live the power salad!