This is what I’m eating all week for lunch. Time to detox and erase Thanksgiving. It always seems like a good idea at the time- chips, pizza, wine, gravy, dressing, Portillo’s fries, vodka, bacon, and my mom’s amazing pancakes. After a few days of that, I’m feeling quite sluggish.
We had a fabulous time in Chicago for Thanksgiving. There’s never enough time to do all that we wanted, but it sure was fun and I have the selfies to prove it. I really wasn’t ready to leave, but coming home to 60° weather and sunshine helps chase away the blues.
The first thing I do to get back on track is plan my lunch for the week. If you are skeptical of a no meat or tortilla taco, I urge you to reconsider! Even my husband ate this for dinner and admitted that it was “surprisingly good.” He used a flour tortilla instead of lettuce and added sour cream, but agreed that he did not miss the meat. Baby steps.
Lentils and quinoa pack plenty of protein (and ZERO cholesterol) to leave you feeling full. Load it up with crunchy veggies and this is a well balanced taco. I did not use any cheese or sour cream because this is detox remember? Instead, I used diced avocado for creaminess and grated carrot that only LOOKS like cheese. It has to be spicy, so a few thinly sliced jalapeños add just the right kick.
I think of this all like growing out my hair. It’s a cycle. I grow it, only to chop it off then miss my long hair and decide to grow it long again. I eat super healthy just so I can eat Portillo’s fries and Tortotice’s pizza, then regret it and start over. So this week I’m detoxing so I can eat at Torchy’s tacos when it’s new super close location opens. It’s a vicious cycle.
- 1/2 cup dried red quinoa and 1/2 cup dried green lentils, cooked according to package directions and cooled
- 2 Tbsp tomato paste
- 2 Tbsp water
- 1 Tbsp chili powder
- 1 Tbsp smoked paprika
- 1/2 tsp cumin
- 1 sliced green onion
- 1 Tbsp coconut oil (or oil of your choice)
- Lettuce leaves (any large leafed green)
- Heat oil in skillet and add chilled cooked quinoa.
- Saute and flip quinoa so that is slowly toasts. About 5-7 minutes.
- Stir in chilled cooked lentils to warm through.
- Mix tomato paste, water, chili powder, paprika, and cumin. Add to skillet with quinoa and lentils, tossing to coat. Salt and pepper to taste.
- Stir in green onion.
- Serve on lettuce cups with desired toppings.