On this first day of June, I am sending out a big CONGRATS to our 28toGreat™ Group, who finished their 28-day journey into intermittent fasting and Food Sass™ this past Friday. People lost weight and inches, gained energy and better sleep, and made powerful shifts in the balance of their blood sugar/insulin system.

 

“Even when the first few days seemed difficult, I stayed with it because of the awesome support and guidance Laurie provided. This support and guidance will enable me to sustain my intermittent fasting well past 28 days and has become my ‘New Normal.’”

“Great program and something that can easily be implemented into every day.”

 

The vast majority of folks are continuing on with this very do-able food lifestyle to compound their program wins and set themselves up for a lifetime of NOT battling their weight or blood sugar imbalances. Bravo, team!

Our next 28toGreat™ group program is October 2021, and I’d love to see you inside.

 

Lentil Loaf:
The Intersection of Food Sass® and Comfort Food

 

A top contender for 28toGreat™ participant joy is our weekly Zoom meetings. It’s a powerful opportunity to connect with other participants, to share program experiences and mutual support, and to ask me questions about reclaiming and sustaining health. We talk about everything from recipes to program challenges to bone health; from insulin science to food sensitivities. Participants LOVE this opportunity, and folks are often scribbling notes as we talk.

During one of our May program’s Zoom sessions, a participant mentioned how much they loved the comfort-food feeling provided by lentil loaf. People got really excited and wanted the recipe; so much so that when I forgot to forward it, I got pinged by many people. I had no idea that so many folks were lentil fans! So, in case we have more lentil lovers in our broader community, check out the slightly-amended recipe below from our friends at Kripalu Center for Yoga and Health.

 

Lentil Loaf Love-In

 

Fixings: 

  • 1 ¼ c. green lentils
  • 2 c. water
  • 1 bay leaf
  • 3 tbsp. avocado oil
  • ½ small yellow onion, diced
  • 1 small carrot, diced
  • 1 stalk celery, diced
  • 1-2 garlic cloves
  • 1 tsp. dry thyme
  • 1 tsp. dry oregano
  • 1 ½ c. toasted bread crumbs
  • ¾ c. grated organic cheddar cheese
  • 1 pastured egg
  • 2 tbsp. tomato paste
  • 1 tbsp. Worcester sauce
  • 1 tsp. cumin
  • 2 tsp. salt
  • ¼ tsp. black pepper, freshly ground
  • Optional: ¾ c. cooked no-nitrate bacon pieces

Prep:

  1. Preheat oven to 350°F
  2. Bring lentils and water to a boil with bay leaf, reduce to simmer, and cook until soft—about 20 minutes.
  3. Meanwhile, saute onions, carrots and celery in avocado oil with garlic; add thyme and oregano at end.
  4. When lentils are done, combine all ingredients—cooked lentils, sautéed ingredients and remaining ingredients—in a food processor and blend until semi-smooth.
  5. Spoon mixture into an oiled loaf pan, cover and back for 30 minutes; then remove cover and bake for 15 minutes more.
  6. Let cool slightly before serving. Delicious dipped in a gravy of your choice!

Mmmmm. Enjoy your health-building comfort food! 

 

Create Vibrant Health: BodyMindSpirit®

With love and lentil joy,
Laurie

 

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