I indulged this holiday season and I am ready to do a bit of detoxing before the next hit! Are you ready to ease into some healthier options to get you through the days between now and December 31st?

The Holiday Nutrition Bowl will do exactly that. The great thing about this recipe is you can use your leftover vegetables from your holiday meal. Cook up some lentils and whirl together this fantastic peanut sauce.

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1 cup french lentils
2 tbsp olive oil
1 garlic clove, minced
1 tsp fresh ginger, chopped
1 sweet potato, bite size pieces
1 red pepper, half- inch slices
1 yellow pepper, half-inch slices
2 cups broccoli, bite size pieces
1 cauliflower, bite size pieces
2 cups Brussels sprouts, halved
3 carrots, sliced into slender pieces
½ sweet onion, sliced
2 cups mushrooms, sliced

Peanut Sauce:
½ cup peanut butter
1/3 cup tamari
2 tbsp sesame oil
2 tbsp rice vinegar
1 tsp red chili flakes
A small knob of fresh ginger, peeled
Fresh garlic clove, peeled

Measure 1 cup lentils into a fine mesh strainer and rinse under cold water.
Add lentils to a medium size pot. Add 2 cups of water. Bring to a boil. Reduce heat to low and cover. Simmer until lentils are soft but not falling apart, about 20 minutes. Strain well.
*I like the French lentils because they are a bit firmer then the regular green lentils. Great texture in this bowl. Green lentils work as well. Red lentils are too soft.

Toss vegetables (except onions and mushrooms) in olive oil. Season with sea salt and pepper.
Place seasoned vegetables on a baking sheet and roast at 350F for about 30 minutes – until vegetables are tender. I like the vegetables slightly browned for added flavor.
While vegetables are cooking in oven, add 1 tbsp olive oil to a large skillet. Add onions and mushrooms. Cook until onions are tender and slightly browned. Season with salt and pepper and Simply Organic Italian Seasoning.
Make the dressing by blending all of the ingredients in a blender or food processor. Add water to food processor to create the consistency you like.
Serve the lentils and vegetables in bowls for each serving. Drizzle with peanut sauce.
Top each bowl with chopped peanuts, pepita, walnuts and a sprinkle of hemp hearts.

Makes a great dinner, left-overs for lunch!