​Hello again!
Hope you’re all hanging in there and staying sane and healthy. I'm so grateful for all of the responses I received to the email/recipe I sent you last week--so much so that I’ve decided to share another recipe today. This one is delicious while still being easy to make, extremely nutritious, gluten-free, and vegetarian (or vegan, if you so choose!). Plus, just like last week's, this recipe just begs for you to personalize it. Substitutions are welcome, so make it yours! In fact, this is a great way to make use of what you already have in your refrigerator and avoid a trip to the market!
And finally, in case you need a little inspiration for adding lentils to your regular diet, check out this website, which shows you that lentils have the lowest carbon footprint of just about any food out there. So if you’re hoping to save the planet (while still eating well!), lentils are the way to go. J
 
Marinated Lentil Salad
Lemon Garlic Dressing
¼ cup lemon juice (about 1 medium lemon)
¼  cup olive oil 
2 cloves garlic (about 1 tablespoon), minced (or 1 teaspoon dried garlic)
1/2 Tablespoon dried oregano (or 1 Tablespoon fresh, chopped)
1 teaspoon salt 
½ teaspoon black pepper
Note: this dressing is also delicious on most other salads!
 
Salad
1 cup dry brown lentils (you can also substitute a can of your favorite beans)
1/2 bunch parsley or mint, chopped (about ½ cup)
2 cups chopped tomatoes  
1/4 cup diced red, yellow, or green onion 
½ small cucumber, peeled (if desired) and diced
2 oz feta cheese, crumbled (omit if vegan)
Optional: ¼ cup chopped black olives, 1 shredded or diced carrot, 1 cup shredded cabbage, and/or 1 cup chopped red bell pepper or any other veggies you find in your fridge!
 
Bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled. Note: there are many ways to cook lentils, I just find this to be the easiest and most foolproof. 
 
While the lentils are cooking, prepare the lemon garlic dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Set the dressing aside.
 
When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley or mint, tomatoes, onion, cucumber, crumbled feta, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.  Taste and adjust seasonings to your preference.
 
Let sit 20 minutes, to allow the flavors to meld, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.
 
 
To your health,
 
Teri

​Greetings to all my fabulous students!
I hope this post finds you and your families healthy… a little restless, I'm sure, but hopefully healthy too! J  I terribly miss teaching my cooking classes, but thought that I would share a little recipe to help get you through these crazy times. 
These are “Energy Balls": a nutritious, guilt-free snack that's perfect before a workout, as a light breakfast, or even for those moments when you're sitting on the couch wondering whether you're hungry or just bored (just me?). They're easy to make (no baking involved!), easy to personalize (substitutions are expected!), great for your digestion, and will really fill you up!
Enjoy the recipe, and feel free to let me know how you personalized it. I look forward to cooking with you soon!
 
Energy Balls

• 3/4 cup Peanut Butter, Almond Butter or Tahini (Sesame Seed Butter)
• 1-2 tablespoon Honey, Agave or Maple Syrup
• 1 teaspoon Vanilla
• 1-3 tablespoons Chia Seeds and/or Flax Seeds
• 3/4 cup uncooked Old Fashioned Oats (note: you can use “Quick Oats”, but the balls will have a slightly softer texture)

Optional add-ins: 1/4 cup Mini Chocolate Chips, Chopped Almonds or Walnuts, Raisins or Other Chopped Dried Fruit, Pumpkin Seeds, Protein Powder, and/or a little Cinnamon
1.  Place the nut butter, honey and vanilla in a microwavable bowl and microwave the ingredients for 20 seconds.
2.  Stir the mixture until well combined, then add in the remaining ingredients (and any extra add-ins).
3.  Stir well and make sure there are no dry ingredients left on sides of bowl (it helps to rotate the bowl while mixing).  Refrigerate mixture for at least 30 minutes to allow it to firm up.
4.  Using a large cookie scoop or spoon, scoop out 10-12 balls and roll with your hands to create a rounder shape.  Lightly wet your hands if the mixture is too sticky.
5.  Store Energy Balls in an airtight container in the fridge for up to two weeks.
 
Be well,
Teri