Pre-game with lentils

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I love lentils more then most people. When I used to be Vegan in my early twenties they were a staple in my life and I fell in love with how great they made me feel and how long I stayed full.

Legumes and beans have a great ratio of protein to fiber and complex carbs to keep you full. They burn slowly so its great for a preworkout meal.

I see athletes using white carbs which just burn like paper and are lacking the nutrition to carry you powerfully through the finish line. .

One of my fav combos is adding an egg or two to this lentil salad. Another slow burner.
Fuel yourself well and move your body to keep your mental health on point.
This is always a go to for potlucks and is even more incredible over a bed of arugula.
This is one of my favorite recipes from My New Roots blog and amazing artist/nutritionist Sarah Britton.

The best lentil salad ever

• 1 ½ c  French lentils
• 1/3 c olive oil
• ¼ c apple cider vinegar
• 1 T Dijon mustard
• 1 T maple syrup
• 1 c currants
• 1/3 c capers
• 1 c roasted walnuts

Spice mix

• 1 tsp cumin
• ½ tsp of ea turmeric, coriander, cardamom
• ¼ tsp of ea cayenne, ground cloves, nutmeg, cinnamon

1. Rinse and drain the lentils, bring to a boil in a pot covering with 3-4 inches of water. Reduce the heat to a simmer, checking for doneness after 15 min. They should take about 20 min total, you will know they are done if they still retain a slight tooth. Overcooking the lentils is the death of this dish, so be careful!
2. While the lentils are simmering, make the dressing in the bottom of your bowl. Roast your walnuts in a pan on the stove as you are finishing the dressing. Add your currents,capers.
3. When the lentils are cooked, remove them from the heat, drain under cold water to stop the cooking process. Once they have cooled slightly but are still a little warm, toss with the dressing. Add walnuts. Store in the fridge.