Salads

Buckweat lentil salad

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A protein packed, super healthy salad, you can also eat for lunch as part of a plant based diet. Moreover it’s vegan, gluten free and dairy free!

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1 cup buckwheat
1 tablespoon olive oil
1 cup lentils
1 bay leaf
1 tomato, diced
1 cup mixed vegetables diced (I use a frozen mix of peppers, carrots, corn and peas)
½ cup sliced olives (I use kalamata olives)
1 cup sliced scallions
1 cup chopped parsley
? cup olive oil
2 - 4 tablespoons fresh lemon juice (or to taste)
1 teaspoon cumin
salt and pepper to taste
please visit my blog for the full recipe, thanks!
See the full directions on my site
Nutritions

Calories
426

Sodium
381mg
15% DV

Fat
8g
12% DV

Protein
22g
44% DV

Carbs
70g
24% DV

Fiber
23g
93% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
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  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV