I can't believe that another month has gone by.
Hubby is back to teaching for a week or two,
so I have a couple of extra hours a few evenings of each week to return to the blogosphere.
It has been a month of more changes and of making adaptations.
I determined to be more discipline in my housework.
I did get though the whole house in the month of September.
I am headed back through this month and getting some of the grime left behind by the smoke of the fires.
I determined to get back to running regularly.
Running (or wogging) is a relative term.
Hubby was wogging with me on Saturdays, but
I am now interval walk/jogging 2 other days each week by myself.
It seems to be the best way to get my heart rate in the peak zone to boost my stamina.
It also lowers my resting heart rate.
We have additional family responsibilities again.
It is nice to do what we came here to do,
but it does require additional time -
especially on the weekends.
I am now teaching weekly.
I continue to have my little friends over to the house
for one hour each week to prepare specials for church.
And I am teaching a Sunday School class each Sunday.
Of course, this prep work has taken time as well.
And then, we always seem continue to adapt our diet
as we determine what really fuels our bodies and keeps us feeling good.
We have been learning to use many more plant-based meals throughout the week.
I never really imagined that, but here we are.
This too has taken more research and time to find quality meals that provide all the nutrients we need without using meat and dairy all of the time.
And this leads me to the delicious meal that we had tonight.
A delicious Lentil and Quinoa Stew
The recipe called for beef, but also said that it could be left out.
The quinoa and the lentils provided plenty of protein.
And the quinoa has lowered hubby's blood pressure amazingly.
During his time in the military, he was actually hypertensive,
but now he is on the low side of normal!
Ingredients
2 tbsp extra light olive oil
½ cup quinoa (washed and rinsed)
1½ cups dried lentils (washed and rinsed)
½ cup carrots (peeled, chopped)
1 medium onion (chopped)
1 cup butternut squash (diced)
2 bay leaves
1 tsp ground cumin
1½ tsp Himalayan salt
½ tsp Dried Oregano
½ tsp dried basil
¼ tsp dried rosemary
¼ tsp celery seeds
1 pinch rubbed sage
1 tsp ground black pepper
¼ tsp fennel seeds
6 cups beef bone broth
1 tbsp coconut oil
Instructions
- Heat oil in a deep pot over medium heat. Add the quinoa and toss to coat. Once coated, add the lentils, onions, carrots, butternut squash and all herbs and spices along with the beef bone broth.
- Bring to a boil before reducing the heat to a low simmer. Cover and allow to simmer for 20-30 minutes until the quinoa and lentils are cooked, adding water (and/or stock) as needed. Gently turn the ingredients occasionally to ensure that they don't stick or burn, and to ensure that there is enough liquid in the pot.
- Once the quinoa and lentils are fully cooked, discard the bay leaves and juniper berries and stir in the coconut oil.
- Turn off the heat and cover the pot for at least 15 minutes to allow the ingredients' flavors to meld together.
It was just so yummy on a cool fall night with some fresh bread.
The fennel seeds really give it a warm, pleasant flavor.
The recipe said it would feed 4, but the portions were quite large.
