One of my favourite hobbies is experimenting with what kinds of foods work for my body, and what kids don’t.

Well, maybe not really. But let me explain.

Over the years I’ve gone from eating processed crap food, like Side Kicks and Kraft Dinner, to processed “health food”, like Lean Cuisines and Fiber One Bars (which are just as lacking in the nutrition department as the crap food, if you ask me).

I’ve done the whole “clean eating” bodybuilder thing, with egg whites, whey protein, and tilapia galore.

I’ve done IIFYM, high-carb-low-fat, low-fat-high-carb, high-fat-high-carb, and everything in between.

And while I’ve made a lot of mistakes, all of those things have led me to a point where I’m now better-equipped to actually listen to the signals my body gives me on a day to day basis.

I know bloating and fatigue and acne and cravings are signs my body doesn’t like the food choices I’ve been making.

Similarly, I know that being able to eat when I’m hungry, stop when I’m full, and enjoy a meal without feeling bloated means my body is happy with my choices.

And over the last few months, I’ve been noticing those good feelings come when my diet consists primarily of plants.

After my half ironman in July, I made a conscious effort to nourish my body based more on feel, as opposed to what I knew it needed because I had just done a 90km bike ride.

It wanted plants, so I gave it plants.

And I started to notice I was feeling better. Less bloating. My digestion was better. My skin was looking brighter. Overall, I felt better.

I’ve still been eating meat on occasion since then, and it’s been interesting to notice how differently it affects my body. At least at this moment, it much prefers plants – and I’m A-okay with that, when I have delicious, warming recipes like this Vegan Red Lentil Curry to nourish it with!

This dish is chock full of nutrients and is perfect for a cold winter’s day. Plus, it only requires a cutting board and a pot, so there’s minimal clean-up required 😉

I choose to serve it over brown rice, but if you’d prefer a lower-carb option, you can use cauliflower rice instead. I also love adding hemp hearts for a little boost of plant-based protein. Did you know hemp hearts are one of the most bio-available sources of protein on the planet, meaning they’re among the easiest for our bodies to extract and use? #PlantsForTheWin

All in all, I know this is a dish that will please the herbivores and carnivores in your household alike.

Vegan Red Lentil Curry

You Will Need:

  • 1 tbsp coconut oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger
  • Chopped veggies of choice- I like carrots, celery and bell pepper!
  • 3 tbsp curry powder
  • 1 can full-fat coconut milk
  • 1 cup red lentils
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Directions:

1. Heat coconut oil in a large pot over medium-high heat.
2. Add the chopped onions and saute 3-4 minutes, then add garlic and cook until fragrant.
3. Add ginger, remaining veggies and 2 tbsp curry powder and cook until veggies are soft and spices are fragrant.
4. Add coconut milk, lentils, remaining curry powder, and enough water to ensure all veggies and lentils are covered.
5. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
6. Serve over brown rice or cauliflower rice and enjoy!

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What’s your favourite plant-based recipe? Any winter specialities I need to know about?

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