Red Lentil Dal

Serves 8

Ingredients

2 cup red lentil            1 medium onion, finely chopped

6 cup water                 2 large tomatoes, seeded and chopped

2 tbsp olive oil             4 large garlic cloves, minced

2 tsp cumin                 2 chili peppers, finely chopped

2 tsp ground ginger    ½ cup cilantro, chopped

½ tsp turmeric             Salt and pepper to taste

Directions

Boil water in a medium pot, and then add lentils. Reduce heat to a simmer and skim off any foam from the top. Cook until lentils are tender, about 12 minutes, stirring occasionally. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add garlic, onion, and chili pepper and cook until golden. Add tomato, cumin, turmeric and ginger and cook for 2-5 minutes, stirring occasionally. Turn heat off, and add mixture to cooked lentils. Add cilantro and mix well. Cook for 5 more minutes, then serve.

Nutrition facts (per serving): 100calories, 4g fat, 12.5g carbohydrate, 4.5g fiber, 5g protein

Recipe courtesy Erin Peisach, RD, LDN (click here for Erin's bio)

To schedule an appointment with Erin, please call the clinic at 410-448-6361.

Butternut Squash with Onions and Pecans

Serves 8

Ingredients

            1 cup chopped pecans                                                      

            3 tbsp grass-fed butter

            1 large onion, chopped

            2 ¼ lb butternut squash, peeled, seeded, cubed

            Celtic sea salt & black pepper to taste                            

            3 tbsp chopped fresh parsley

Directions

            Melt butter in a large, heavy skillet over low heat; add onion, and sauté for about 15 minutes, until very tender. Stir in squash and cover the skillet. Meanwhile, place pecans on an ungreased baking sheet. Toast at 350 degrees for 5 to 8 minutes. Continue cooking and stirring squash until tender for about 15 to 20 minutes. Season with salt and pepper. Stir in pecans and chopped parsley. Enjoy!

Nutrition facts (per serving): 100 calories, 4.5g fat, 86mg sodium, 17g carbs, 3g fiber, 1.5g protein

Recipe courtesy:  Erin Peisach, RD, LDN (read Erin's bio here)

To make an appointment with Erin, please call the clinic at 410-448-6361.

Gluten-Free Pumpkin Muffins

Makes 18 muffins

Ingredients

½ tsp baking soda         

4 eggs

½ tsp sea salt                

1cup pumpkin puree

1 cup almond flour       

¼ cup oil

1/3 cup coconut flour   

1/3 cup honey

½ tsp nutmeg                

8 drops liquid stevia 

½ tsp cinnamon             

½ cup of chopped walnuts

½ tsp ginger

Directions

Preheat oven to 350F. Blend all of the dry ingredients together. Blend all of the wet ingredients together. Add the wet ingredients into the dry and mix well. Spray a muffin tin with nonstick cooking spray. Add the batter to the pan. Bake for 30 minutes or until browned.

Nutrition facts (per muffin): 140calories, 10g fat, 10g carbohydrate, 2g fiber, 4g protein

Recipe courtesy: Erin Peisach, RD, LDN (read Erin's bio here)