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Lentil Salad with Oil-Free Collagen Dijon Dressing

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This Lentil Salad with Oil-Free Collagen Dijon Dressing is a great refreshing salad for warm nights. Packed with protein, you will fill full and satisfied!

Further Food Nutritionist Commentary:

Lentils are a powerhouse of nutrition and can be easily made delicious, as in this recipe! 1 cup of lentils contain 18 g of protein while having very little sodium and fat. They also pack many micronutrients including folate, iron, copper, and vitamin B1. The addition of Further Food Collagen Peptides adds another pack of protein in this recipe. Adding collagen in your diet replaces the collagen we naturally lose when we age. Therefore, it keeps your skin looking healthy and youthful while healing your gut lining too!

By Paige Geimer

Lentil Salad with Oil-Free Collagen Dijon Dressing

  • Prep Time:20 minutes
  • Cook Time:20 minutes
  • Servings: 3

Ingredients

For Salad: 

1/2 Cup Lentils, cooked (I cooked mine for about 20 minutes)

1 Whole Carrot, peeled

1/2 Cup radish, chopped

1/4 Cup Fennel (optional)

1/2 Cup Orange Bell Pepper, chopped

1/4 Cup Sunflower Seeds

1/2 Avocado, sliced

1/2 Cup Garbanzo Beans (optional)

For Salad Dressing: 

1 Lemon, Juiced

2 tablespoons Red onion, diced

4 tablespoons Dijon mustard

3 tablespoons Apple Cider Vinegar

1 tablespoon of water if it needs more liquid

1 Scoop Further Food Collagen, optional

Dash of Pepper

Instructions

For Salad:

  1. Combine all ingredients into a large bowl.
  2. If you’re hosting, arrange all the ingredients in a large bowl and serve the dressing on the side.
  3. If you’re eating this on your own, throw all of it in a bowl with the dressing and enjoy!

note: If you’re limiting your carb intake or you just don’t like garbanzo beans, try swapping them out for 2 ounces of canned tuna. It tastes delicious on top of this salad and will incorporate more protein into your meal plan.

For salad dressing: 

  1. Take all ingredients and mix together. I used my NutriBullet for the liquid portions and then took the liquid portion and placed it into a small bowl and stirred in the solid ingredients.

For Salad: Combine all ingredients into a large bowl. If you’re hosting, arrange all the ingredients in a large bowl and serve the dressing on the side. If you’re eating this on your own, throw all of it in a bowl with the dressing and enjoy! note: If you’re limiting your carb intake or you just don’t like garbanzo beans, try swapping them out for 2 ounces of canned tuna. It tastes delicious on top of this salad and will incorporate more protein into your meal plan. For salad dressing:  Take all ingredients and mix together. I used my NutriBullet for the liquid portions and then took the liquid portion and placed it into a small bowl and stirred in the solid ingredients.

Nutrition Information

Per Serving: Calories: 223; Total Fat: 10 g; Saturated Fat: 1 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 166 mg; Potassium: 569 mg; Carbohydrate: 19 g; Fiber: 7 g; Sugar: 5 g; Protein: 11 g

Nutrition Bonus:

Vitamin C: 128%; Vitamin A: 85%; Iron: 12%; Calcium: 4%

 

Scoop, mix, pour. 

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Lauren Waskewicz Contributor
My passion for health and wellness started at a young age. I was always active growing up - swimming on a team and cheerleading throughout high school. As I hit puberty, I became fascinated by my health and researched which foods were best to help my body function at the highest level. With most young adults, there comes a time when they struggle with body image and mine began after graduating High School and continued throughout college.

After struggling with my own health journey, I experimented and taught myself how to make customizable meal plans that made my body feel great, while not denying it the energy it needed. I came up with unique meal plans that worked for me. I learned to add macro and micronutrients to fuel my body, rather than focus on weight loss via a restrictive diet.

After working with a Holistic Doctor and getting blood work completed to identify any allergies or other health problems, I slowly started working with herbal supplements and other forms of micronutrients to strengthen my gut and continue healing from the inside out. After receiving my blood test results and seeing everything I was not supposed to eat, I panicked. Then, instead of taking something negative and stressing about it, I started coming up with meal plans for myself based off of my results.

There are so many diets out there and a lot of advice, especially with social media getting so big. There is just a lot in our faces and it can become overwhelming and confusing. I’ve done and tried it all and nothing seems to have lasting results. No program out there fulfilled me. I either was left feeling deprived, had low energy, or temporary results. I was doing research on my own, and decided to go back to school for two years to become a Certified Holistic Nutritionist through Bauman College. After finishing school, I started my Holistic Nutrition journey with Be You Be Wholesome.

People say everything happens for a reason. I took a difficult situation and turned it in to something positive. Health looks different for everyone and when it comes to diets; there is no one-size fits all approach.

I want to help people live their best life by eating a WHOLESOME meal plan, indulging in moderation, and crushing their goals all at once. Food is medicine and, along with herbal supplements, can truly transform the body from the inside out.

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