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!
Learn more about the 28toGreat™ Program HERE.
Lentil Loaf: Food Sass® and Comfort Food
28toGreat™ participant LOVE the weekly program 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.
During one of our May program’s Zoom sessions, a participant mentioned how much they loved the comfort-food feeling provided by lentil loaf. If you’re looking for comfort food that also promotes your health, this recipe is for you!
- 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
- Preheat oven to 350°F
- Bring lentils and water to a boil with bay leaf, reduce to simmer, and cook until soft—about 20 minutes.
- Meanwhile, saute onions, carrots and celery in avocado oil with garlic; add thyme and oregano at end.
- When lentils are done, combine all ingredients—cooked lentils, sautéed ingredients and remaining ingredients—in a food processor and blend until semi-smooth.
- Spoon mixture into an oiled loaf pan, cover and back for 30 minutes; then remove cover and bake for 15 minutes more.
- 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,
Hi Laurie – this looks yummy. Can I sub the egg with a flax egg or some other type of liquid?
Absolutely! Whatever binder you typically use in cooking will work fine.