As you can see in the title, this is a new three or four part series I’ve started on my blog on how to survive the flu! Let me get one point straight, and we can all agree on this: No one likes getting sick. Clogged-up noses, watery eyes, headaches, awful appetite and complete lethargy in an already dreary time of year? This is one of the reasons why nature is not exactly perfect. I wouldn’t say this is a “survival of the fittest” type of analogy, but I’m bouncing off the walls while my peers are on the brink of death by the cold. I’ll admit I am pretty darn good at keeping my immunity strong throughout the season.
I plan on making a separate post for all of my tips on how to live during a plague, but a major factor in strengthening immunity that is absolutely no secret is eating clean. Nature did not create any fruits and vegetables without vitamins and minerals, so why skimp on them? Instead of coming up with a “detox soup or salad” like most people, I believed most would want a comfort food: pasta. Don’t you love a big bowl of Italian parmesan spaghetti? Who can resist long, al-dente noodles swirling on a fork with gooey cheese, bread crumbs, garlic and a lil’ pepper on top, minus the inevitable food coma that makes it ten times harder to climb up the stairs?
Meet zucchini, the vitamin C and phytochemical miracle food that will keep you energized, satisfied and far away from sickness, cancer and heart disease. (Nice to meet you too!) You can enjoy the most ginormous bowl of zoodles without the trash-bag stomach effect. In this recipe, zucchini collaborated with vitamin B6 and iron-packed lentils and lycopene-loaded tomatoes to become the ultimate mountainous powerhouse. OH YEAH.
Also, this is a very special recipe dedicated to my friends at ALOHA in celebration of natural superfoods! The company also sellls fabulous supplements including protein powders, boosts and superfood chocolate! GAAH. :O You can check out their shop here and their recipe page for more healthy recipe ideas!
RECIPE (serves 1)
- 1/3 cup lentils (this makes more than 1 cup of lentils, so you can store the rest for later.)
- 2-3 medium zucchinis
- 2-3 cups wild rocket or wild arugula
- 1 medium tomato
- 1/4-1/3 cup low sodium vegetable or chicken broth for seasoning
- 1/4-1/3 cup organic tomato sauce
- 2-3 TBSP lemon juice
- 1 TBSP crushed/minced garlic
- Salt and pepper to season
- In a pot, cook 1/3 cup of lentils with a little less than 2 cups of water on medium-high heat. Let simmer for 15-20 minutes with a lid. (I actually made these lentils for the week and doubled the amount but use measurements above for one person)
- While your lentils cook, spiralize your zucchini in any fashion. I used a julienne peeler but you can use a spiralizer, a knife or a regular vegetable peeler. Slice your tomatoes as well.
- Take a nonstick pan on low-medium heat and cook your garlic. When the pan is very hot add your zucchini, tomatoes and broth. Add your salt and pepper. You can also cook the wild rocket arugula but I prefer mine raw. Reduce the heat to low or turn the stovetop off once the veggies are soft to your liking.
- Open the lid of the cooked lentils and turn off the heat when all water is absorbed. Stir until most of the water has evaporated.
- Take 1/3 cup of the cooked lentils (store the rest for later) and mix into the pan with the vegetables, arugula and your organic tomato sauce. Serve on a plate and squeeze the lemon juice on top.
This is one of my favorite meals to eat for lunch or dinner. You can slurp the noodles like regular pasta if you cook them, but feel free to keep your veggies raw if you prefer them that way or if it’s in a hotter climate like sunny California.
Don’t forget to check out ALOHA’s website for more healthy recipes and your chance to buy good green supplements and a powerhouse chocolate collection! Stay tuned for Part 2 of The Cold War: Survival of the Fittest where I share tips on exercising during the winter! February is halfway done, guys. Hang tight! ❤