I hope you all have been enjoying the March Restart! This weeks pose is Eagle Pose. I provide plenty of variations in the YouTube video and it’s a great pose to improve balance, strength, and lymphatic system flow. Be sure it give it a shot and let me know how it goes! Remember, post a picture of yourself doing the pose and tag me @lemonsnlyme and #LNLMarchRestart. I want to see you all getting moving and healing!
Remember last weeks recipe when I told you I hate tomatoes? Yeah, so I wanted to re-create Sloppy Joes WIHOUT tomatoes. Oh, and of course, make them vegan! Well, let me tell you, I nailed it. I think so, anyway. Whether you want to call these Sloppy joes or not, they’re the general idea and they taste damn delicious.
I’ve had a hard time finding gluten-free and vegan bread and rolls. This brand is pretty good but unfortunately the store was out of the normal size rolls, so I had to use the mini rolls for this photo shoot. I figured you all wouldn’t mind. Plus, they’re cute :).
Vegan, Tomato-Free “Sloppy Joes”
Serves 4 (or 3 Victorias)
1 cup red lentils
1 small onion, diced
1 red bell pepper, chopped
2 tablespoons red chili powder
1 tablespoon mustard powder
1 tablespoon celery salt
Salt and pepper to taste
1 tbs. coconut aminos
1/2 cup sweet potato puree
Rinse your lentils and place in a pot with 2 cups of water. Bring to a boil then reduce to simmer and cook for 20 minutes, until water is absorbed and lentils are cooked.
While lentils are cooking, chop up all of your veggies.
Halfway into the lentils cooking, sauté your onion and pepper in a sauce pan with a little water to keep them from sticking.
Once lentils are done and veggies are soft, mix veggies into the pot with the lentils. Leave heat on low. Add in all the remaining spices and ingredients. Mix well.
Serve in buns or over oven-baked fries (like chili). Enjoy!