Eat Well

The life of a busy entrepreneur does not always make healthy eating easy. Choosing to incorporate nutritious foods and good eating habits into your day will improve your productivity, and your overall happiness at work and at home.

Squash, Chickpea & Red Lentil Stew

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A personal favourite from Amanda Burton, Recipe for Health, and one she has recommended to numerous clients. Adapted from www.eatingwell.com

 

 


INGREDIENTS

  • 3/4 cup dried chickpeas
  • 2 1/2 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp minced peeled fresh ginger
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp saffron, if desired
  • 1/4 tsp freshly ground pepper
  • 1/4 cup lime juice
  • 1/2 cup chopped roasted, unsalted peanuts
  • 1/4 cup packed fresh cilantro leaves, chopped

PREPARATION

  1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
  2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
  3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
  4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

 

Halibut with Tomato Chutney

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This is a tasty recipe from Fish ‘n’ Brewis and Other Chews (Flanker Press, 2014)., a cookbook by Dr. Eddi Kenny, Innergy Health & Stress Management.

 

 


INGREDIENTS

  • 2 to 4 halibut steaks
  • 1 tbsp coconut oil
  • 1 fresh lemon
  • 1/8 tsp turmeric
  • salt and pepper to taste

Chutney

  • 3 large tomatoes cut in small chunks
  • 1 green pepper chopped
  • 1 yellow pepper chopped
  • 1/2 cup chopped cilantro
  • 1 tsp fresh chopped parsley
  • 2 minced garlic cloves
  • 2 tsp olive oil
  • 2 tsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • salt and pepper to taste

PREPARATION

  1. Place fish in glass baking dish and brush halibut with coconut oil.
  2. Squeeze the juice of one whole lemon over the fish.
  3. Sprinkle with salt and pepper.
  4. Broil in oven for 5 to 10 minutes. Halibut should flake easily.
  5. Pour chutney over halibut and serve with a sprig of fresh parsley or cilantro.

Meal-Planning for the Busy Professional

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Laurie Pinhorn, Holistic Health Coach

When you are a busy professional, planning your meals weekly is a great way to improve your health. Meal plans work best when they incorporate healthy foods, are enjoyable to prepare, and save you time.

Meal plans also don’t have to be complicated to be nutritious.

Here are some quick meal-planning tips.

  1. Break out your slow cooker. Look for new recipes, adapt old favourites, or start experimenting. It’s great to come home after a busy day and find supper ready!
  2. Start batch cooking. Take one day a week and cook several meals. Some meals can be frozen and used on nights when you don’t Meal-Planning for the Busy Professional have time to cook; others can be used for lunches and suppers throughout the week.
  3. Make enough salad for several lunches and keep it in the fridge. It is hard to chop veggies in the morning, but this way, your healthy lunch is ready to go! Just add some precooked chicken and you are well on your way to reaching your veggie requirements for the day!
  4. When you are cooking a meal, make some extra. Use the leftovers in your upcoming meals and snacks.

Plans don’t have to be set in stone, but everyone wins when we take the time to think about the week ahead.

Making plans for your lunches, suppers and snacks looks like a lot of work, but the benefits are many. You’ll feel better, you’ll work better, and you’ll do busy better. Who could argue with that?

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