I popped by the grocery store today to pick up organic swiss chard for today's stew.
A happy offshoot to my healthy eating and living plan is that I tend to take better care of myself.
Where I would usually hit the grocery store on a Saturday with questionable hair and no makeup, today I took the time to look weekend fabulous - even going so far as to apply fire engine red lipstick because, lets face it, you only live once.
To be honest, I didn't think much of it other than that I would be photo ready should an errant paparazzi sneak out of the bushes to take my picture.
What I wasn't expecting, though, was the attention I got in the avocados - this time from a man under age 65.
As a long time object of lust for the senior set, it came as a great surprise to have my newly calorie counting self engaged in conversation with a tall good looking man about my age who was intent to tell me all about the ripeness of the avocados.
In a burst of chivalry, he gallantly approached the produce guy to ask him if I could get 50% off due to excessive ripeness.
Unfortunately, the produce guy - a youngster in his mid 20's - was immune to my damsel in distressness and would not budge with the bargain.
Avocado man, however, continued to trail me throughout the store, making pithy comments as we passed, first in the cookie aisle, and then later in feminine protection.
And me, well I'm just feeling good.
I'm two weeks into the diet and ready for "weigh day" - enjoying the feeling of being true to myself, taking care of my health, and having a blast coming up with flavourful, tasty, and healthy meals.
Like today's recipe for lentil stew.
I really can't say enough about this one because it really was Just. That. Fabulous.
Guilt free eating at its best, the flavours of bacon, maple, and apple, melded perfectly with the sweet heat of the cumin and curry making this an absolutely delicious weekend meal.
I hope you'll try this because it was amazing.
Lentil Stew with Maple Turkey Bacon, Apple, and Swiss Chard
For printable recipe click here
- 5 slices turkey bacon, diced small
- 1 tsp dijon mustard
- 1 Tbsp maple syrup
- 1 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 1 medium red potato, peeled and diced
- 1 apple, diced
- 3 cloves chopped garlic
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp curry powder
- 1 cup green lentils
- 6 cups low sodium chicken broth
- 1 bunch organic swiss chard, chopped
- 1 Tbsp white vinegar
- Mix the diced turkey bacon together with the maple syrup and dijon mustard.
- Heat the olive oil over medium high heat in a large non stick dutch oven or soup pot. Add the turkey bacon and chopped onion. Saute until onion begins to get soft and turkey begins to crisp (app. five minutes)
- Add the cumin, curry powder, carrots, celery, and potato. Continue to saute another minute stirring constantly.
- Add the apple and garlic, continue to stir. Add the lentils. Stir until everything is incorporated.
- Add the chicken stock and bay leaf. Bring to a boil and then turn to med low. Cover and simmer stirring occasionally for 15 minutes.
- Add the chopped swiss chard and vinegar. Continue covered at a simmering boil over med low heat 45 minutes or until the lentils are soft and cooked through.
- Remove pot from heat and let sit covered for 30 minutes before serving.
Copyright 2011 Lyndsay Wells. The text and photographs on these pages are the sole property of the author unless otherwise stated. They may not be used or reproduced in any manner without consent. All Rights Reserved.