This vegan red lentil bolognese recipe came to me for two reasons. One of the reasons is that I want to start eating healthier in 2017, so this is really part of my New Year’s resolution. I can already tell this vegan red lentil bolognese is going to be a healthy staple for us in 2017. We already try to prepare healthy meals, but I want to add portion control and heartier grains into our diets. Meal prep and planning is not an issue for us. I plan our meals for the entire week (breakfast, lunch, dinner, snacks and desserts) on Fridays when we grocery shop. We then cut all of our veggies and cook our grains on Sunday. This system works wonders for us and our busy grad school schedules. With meal prep done on the weekends we are able to cut cook time down to about 30 minutes per meal. Since we cook 6 dinners, 7 lunches, and 7 breakfasts a week this is a huge time saver.
Another reason I worked on this recipe is because we are trying to incorporate more heart healthy meals into our diet. We were really concerned about heart health in 2016, so I figure 2017 is a great place to start adding heart healthy meals into our diets. I’m looking forward to creating some great meals that are not only tasty but also great for your heart and body.
While we are on New Year’s resolutions I want to say that one goal of mine is to start blogging more. I know I say this all the time, but it is so hard for me to find the time to sit down and create a blog post, but when I make the time I am so much happier afterwards.
Have a great New Year and here’s to an amazing 2017!