I noticed that I had no major problems in adapting the menu to the rules, which I wrote about in the January post. I have problems after workout.
I come back tired from the gym and… I need, I crave something to eat. It’s the easiest way to come back into old habits – a few slices of bread, some cheese with tomato. Chips or candy bar. Something to eat now, immediately.
How to avoid this trap? As always – take the time before gym. Prepare the food earlier, so that when you return just hit the shower and then just put food on a plate (or reheat in a minute or two).
Such a dish “after workout” is today’s… stew? Salad? I really tried to make it look as good as it tastes, but… I’m afraid I have before me years of study till I could make stew looks great 🙂
I soak black lentils, because I didn’t want eat them cooked. As you will notice later in the recipe, I add them literally for a minute. Recently, I very, very like a soaked, raw, sometimes even sprouted legumes. If you are not sure if you like the flavor – you can cook the lentils.
Flageolet beans (it is this light colored beans visible in the pictures) I bought because I got tricked by description on the can. They said thatflageolet beans are often confused with grains of green beans (string beans). And I bought the grain of string beans once and I find them absolutely delicious, so I thought that flageolete will be at least nice. I do not recommend it. While the green beans are sweet and taste fresh, flageolet is rather bland and creamy.
I think that in dishes like “baked beans” or bean soup flageolete will fit great. However, in such half-raw salad/stew it’s just nope.
A few days later, I made the same stew and, instead flageolete, I used small canned green peas. Amazing! 🙂
Stew, contrary to appearances, is very nutritious. It can replace potatoes and serve as side dish for fried tofu, steak, fish or cheese halloumi (or oscypek).
I give proportions for two portions. Portions for two hungry, after gym zombie 🙂
Bon Appetit!
Ingredients:
1 cup (250 ml) black lentils
1 can (420 ml) flageolete (or green pea)
2 zucchini
15 – 20 dag of mushrooms
2 – 3 celery stalks
4 – 5 cloves of garlic 
1 onion
1 tablespoon of coconut oil
1 teaspoon fruit vinegar (pear, raspberry, apple)
pepper with lemon zest
0.5 tsp juniper
Preparation:
- Soak the lentils (preferably overnight).
- Onions cut into cubes.
- Peel the garlic and mince.
- Wash the mushrooms and cut into thick slices.
- Courgettes and celery wash and cut into slices.
- In a large pot (raw vegetables take up an awful lot of space, the bigger the pot, the easier it will be to mix) heat up the oil.
- Add onion and garlic.
- When the onion is transcludent, add vinegar, pepper and juniper. Fry for a minute.
- Add all the vegetables. Mix. Cook approx. 10 minutes, to evaporate the liquid.
- Add the drained beans and lentils. Mix. We can serve immediately or cook for a minute or two just to heat the beans and lentils.
Bon Appetit 🙂
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