MAKING A LIST & CHECKING IT TWICE + EASY LENTILS RECIPE
I love setting intentions and feel a tremendous sense of accomplishment when I check off items on my list. If I don’t make a list, I end up puttering and procrastinating and literally forget to relax. Sound familiar?
The keys to a successful list are 1) make the list manageable – too many items and you likely won’t finish everything and be frustrated for not having done so; 2) create daily, weekly, monthly and yearly lists; and 3) include some fun activities so it’s not all work.
Have you ever logged on to Facebook to wish someone a happy birthday and the next thing you know, an hour and a half has gone by? With all this technology we tend to lose out on nature’s bounty of sunshine, grass, sand and soil. Remember last week’s post on earthing? Clearly I needed to be reminded because my friend just made a Bitmoji of me. I spent a good hour on the Bitmoji app, changing my outfit, etc. and then I had to show it to my sisters and nieces who are currently making their own Bitmojis, all the while we are wasting a beautiful day. One look at my list and I was reminded that I needed to get crackin’ on this blog post, put the house in order, visit the supermarket and get to the beach. Oh, and I forgot that I also need make a dessert for a dinner party. The great thing about lists is you can always add to them. At least the lentils are done.
Ingredients
- 1 cup dry lentils - I like to use green lentils for this recipe
- 1 tablespoon coconut oil
- 3 cloves of garlic - chopped
- 1/2 medium onion - chopped
- 1 medium celery stalk- sliced
- 1/2 cup of frozen green peas - thawed
- 2 medium carrots - sliced
- vegetarian bouillon cube - Rapunzel is a great brand
- 2 cups water
- Note: you can cook any amount of lentils using the 2:1 water to lentils ratio
Instructions
- Rinse lentils several times and discard any split or funny looking pieces
- In a medium pot, heat oil over medium heat. Sauté garlic and onion until translucent
- Add bouillon cube and mash it in with the oil, onions and garlic
- Add lentils, carrots, celery, thawed peas and water
- Bring to a boil over medium-high heat then reduce the heat to low for a gentle simmer
- Cook uncovered for 20 to 30 minutes checking often
- Add more water as needed so that lentils are just barely covered
- Enjoy with rice or salad. The salad pictured above contains green and red cabbage, kale and mushrooms and is topped with chia seeds. I was feeling extra healthy on this day.
A note on lentils – this lovely legume is easy to make, high in protein and nutrients and low in calories and fat. Lentils fill you up and are a great compliment to any meal. Unlike dry beans, dry lentils do not need to be soaked before cooking so they are perfect for people with a long laundry list of items to accomplish. Which reminds me, I’ve got to cross off more items from my list and get myself to the beach.
