I’m not gonna lie, transferring the blog from blogger to wordpress was a serious pain in the ass. I’m more than happy with the results now (still working on the mobile site) but for a few too many days the blog basically took over my life. I’ve always said that I want to blog about my life, not live for the blog. So after the blog craziness of those few days I took a short break from blogging. Conveniently you were all too busy eating turkey, celebrating Hanukkah or didn’t care enough to notice.
Currently I am working full-time with two part-time jobs so trying to find time to have a social life let alone blog is a challenge. I promised myself that I would never cancel plans in my “real” life in order to blog. I stuck pretty close to my guns on this one until the transfer. I ended up not just cancelling one plan that weekend, but five. I managed to garner a reputation as a serious flake in under 48 hours. So clearly a blogging break was and will likely again be necessary.
One thing to come of the transfer is that I’ve been forced to go over a lot of my older content to fix the alignment, picture size and recipes in these posts. For some reason ReciPage is being annoying with WordPress so I now have to go through and reorganize all of my recipes. It’s ended up being a good thing because I’ve begun to notice a few patterns in my blogging/recipes. As it turns out, I like breakfast food and desserts a lot. I know, shocker. I obviously blog about the foods I would want to eat so it’s really no surprise that these two make up 2/3 of my recipes, but I can’t help but feel it might be time I diversify.
I tend to stick to recipes I know will work out. I’m just not the kind of person who handles failure in stride. But in my attempts to embrace change I’ve learned that growth only happens when you step outside of your comfort zone. I know this Lentil and Sweet Potato Salad is not a particularly risk-taking recipe, but for a healthy living blog I’ve posted exactly 5 salads so clearly it was one place to start.
- 1 cup of dry green lentils (or 1 19oz can of cooked lentils)
- 2 cups of water
- 1 sweet potato
- 3 cups kale, chopped
- 3 T balsamic
- 1 T maple syrup
- 1 tsp thyme
- 1/2 tsp dijon mustard
- salt and pepper, to taste
- 1/4 cup goat cheese
- 1. Soak lentils in water for at least 30 mins. *Skip this step and steps 5-7 if using canned lentils.
- 2. Preheat oven to 400 degrees F.
- 3. Chop up sweet potato into bite-sized pieces. Spray or drizzle lightly with olive oil.
- 4. Bake for 30-35 mins.
- 5. Rinse lentils and then add to a medium-sized pot and cover with water.
- 6. Bring lentils to a boil over medium-high heat and then reduce heat to medium-low and cook uncovered for 20 mins.
- 7. Lentils are done when all of the water has been absorbed.
- 8. Add 1 teaspoon of olive oil and the kale to lentils and cook over low heat until kale has wilted.
- 9. Stir in sweet potatoes, balsamic vinegar, maple syrup, thyme, dijon mustard and salt and pepper.
- 10. Let cool slightly before adding goat cheese (unless you want it melted in).
- 11. Keeps in refrigerator for up to 5 days.
- *I wish I had doubled this recipe so I highly suggest doing that!
I could live off of breakfast food and snack bars forever, but I really want to know what you want to see.
More salads? Mains? Meat? Vegan? Gluten-free? Sweets? What do you want to see more of? Help me out here folks!
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