A Healthy Hump Day Tip to Keep You Humping Happily:
Carbs Are Friends, Not Enemies
I once took a nutrition course and I learned that if you eat more protein than you need you will literally piss it out. Life experience has taught me that if you do not eat carbs at all, you will not poop.
“But vegetables are carbs, too,” a girl once said to me. Yes, that is true, but that does not mean that they are pure evil. Carbohydrates should actually make up the majority of your diet. Choose healthy carbs, like whole grains, legumes, and leafy greens. Personally, simple carbohydrates tend to make me feel a little bloated, so I limit my consumption of breads and pastas to three times a week. I also like to devote a little extra time to cardiovascular activity, because it helps with my digestion.
Cabbage is a nutrient-rich and cheap carbohydrate. You can easily incorporate it into your diet by smothering it in cheese. I made it into a lasagna-style casserole. Here’s how you can do the same.
Cabbage and Lentil Lasagna
- 1/2 head cabbage
- 1 tablespoon butter, plus extra for baking pan
- 2 cloves garlic, grated
- 1 small onion, diced
- 1/2 cup red lentils, cooked
- 3/4 cup tomato sauce
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon chili flakes
- 1/4 cup feta, crumbled (1 ounce)
- 1/4 cup shredded young asiago (1 ounce)
- 1/4 cup Basil pesto
- Parmigiano Reggiano to garnish
- Salt + Pepper
- 8 x 8 inch baking pan
- Fry pan
- Sauce pan
- Preheat oven to 375°F. Butter the baking pan and set aside.
- Heat butter in fry pan over medium heat. Add onion and sauté until soft, about three minutes. Add garlic and sauté for another three minutes. Add lentils and toss to coat. Season with salt and pepper, and remove from heat.
- Heat tomato sauce in a sauce pan. Stir in basil, oregano, and red chili flakes. Season with salt and pepper.
- Rinse and dry cabbage. Remove outer leaves and discard. Gently peel off the cabbage leaves and layer onto buttered pan, completely covering the bottom of the pan in a two leaf high layer. Add half of the lentils, then ladle on half the tomato sauce. Sprinkle a little feta and asiago on top. Add another layer of leaves, the remaining lentils, then remaining tomato sauce. Top with remaining cheese and Parmigiano.
- Bake for 35-40 minutes, until the cabbage is soft and the cheese browns on top. Dollop with pesto and serve alone, or on couscous.