Slow Cooker Lentil Baked Beans– This classic summer side recipe gets a makeover with lentils! Quick and easy, and lower in sugar for a healthy alternative to the canned varieties.
Hey there all my fine felines!
Get pumped, cuz today I finally made my second, as in one, TWO recipe video for your viewing pleasure! You can skip all this small talk and go straight to it at the bottom of this post, or you can sit tight with your seats in the upright and locked position while I profess my love for lentils.
Good Morning Sweet-ums! Rise and shine, it’s Monday! I had a lovely weekend spent celebrating the new job with some great gals for chatting, laughing, and of course dancing! It was really the first time I’ve been out since coming home, and had a blast. I also knocked out an 8 mile long run on a too gorgeous to be a Sunday. Why did you have to end Sunday? Why?!
Call me cray, but I don’t think I ever dread my long runs. Tempo and speedwork I dread like a root canal, but long runs are like therapy. I don’t worry about my speed and just get lost in my own thoughts and random food cravings like root beer and asparagus. Love it. Yesterday, I got back to my previous distance of 8 miles before the Southern heat and humidity and lack of camelbak put a halt to my streak. I got my first taste of some spirulina (spirulina all in my shake!) from the plant protein powder I just bought from amazon in my post-run recovery #colourfulsmoothie. I have to say it was a little different, but so am I so I approve! And hard candies are still my go-to fuel. Cheap, easy, and tasty. Just how I like my men. Wait a minute……
A while back my food friends Chobani sent me a small boatload (seriously, I think I could sail the English Channel in this package) of yogurt to try out for recipes, and lots of Fig & Orange Zest bites for MJ to devour. It’s safe to say that I’ve recruited another addict. Now if only we could find it in the grocery store!
Aside from endless mornings full of my shredded wheat breakfast bowls, I also wanted to create a unique recipe I’ve been wanting to try for quite some time. Have you ever heard of Tzatziki? (pronounced Tad-zee-key)It’s a Greek yogurt sauce/dip with cucumber, garlic, and mint that’s often served with gyros or pita bread. I’m a big fan of using Tzatziki when I burn out my love for hummus (as tough as that is). I put it on sandwiches, dip veggies in it, and even smother it over eggs in the morning. Don’t give me that face, you know you want to try it now..
I thought it would be fun to put a Greek spin with my love for Tzatziki and make a potato salad with it. Summer cookouts just aren’t complete without something on the grill, baked beans, and potato salad. This version is a refreshing and healthy twist on the classic. I used fresh dill and lots of garlic which brought so much flavor to this light dish, and cut back mundo on the calories and fat.
Bring a large, salted pot of water to a boil. Add the potatoes and boil until tender, about 7-8 minutes.
In the meantime, chop the onion, garlic, and cucumber.
Drain the cooked potatoes, and add to a large bowl.
Add the remaining ingredients and mix until combined thoroughly.
Season with salt and pepper to taste, transfer to a serving bowl, and top with more fresh dill.
Chill for at least 4 hours or overnight for best flavor.
Veganize: Substitute yogurt for non-dairy yogurt. Substitute buttermilk for ¼ cup non-dairy milk + 2 tsp vinegar.
**Buttermilk can be substituted with ¼ cup milk + 2 tsp vinegar**
Bring this dish to your next Greek barbecue to go with the spanakopita, lamb kabobs, and stuffed grape leaves…Or I guess you could make it for any backyard BBQ for a fresh and unique alternative to the classic ‘tater salad. Enjoy!