Read Online Brunette Ambition by Lea Michele - Free Book Online Page B
Authors: Lea Michele
Tags: General, Biography & Autobiography, Self-Help, Personal Growth, Entertainment & Performing Arts, Fashion & Style
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feta and spinach over top.
7. Put the skillet in the oven and bake, uncovered, for 8 to 10 minutes.
8. Loosen the edges of the frittata with a rubber spatula and then invert onto a plate.
LUNCH
Veggie Lentil Burger
1 cup dry lentils, picked over and rinsed
½ onion, finely chopped
½ carrot, finely chopped
2 tablespoons olive oil
Black pepper
1 tablespoon soy sauce
¾ cup bread crumbs
1 egg
½ cup spinach
½ lemon
OPTIONAL TOPPINGS
1 slice vegan pepper Jack cheese
Organic ketchup
¼ avocado, sliced
1 whole grain burger bun
1. Bring 2½ cups salted water to a boil. Add the lentils and cook for 45 minutes.
2. Preheat the oven to 200˚F. Line a baking sheet with parchment paper.
3. In a saucepan, heat the olive oil. Add the onion and carrot and sauté until tender, about 5 minutes.
4. In a large bowl, combine the onion, carrot, lentils, pepper, soy sauce, bread crumbs, and egg.
5. Form the mixture into patties and place them on the lined baking sheet.
6. Bake the burgers for 20 to 25 minutes. Place them on a dish or serving platter.
7. In the same pan you used for the onion and carrot, wilt the spinach, about 2 minutes.
8. Squeeze the lemon over the spinach and spoon it over the burgers.
9. Top the burgers with anything else that you like—I usually add a slice of vegan pepper Jack cheese, some organic ketchup, and a few slices of avocado. Serve on a whole grain bun, if you like.
DINNER
Salmon + Asparagus
I always buy wild Alaskan salmon—when it’s high-quality, it tastes great with the simplest of preparations.
1 cup uncooked brown rice
Half a salmon fillet
2 teaspoons olive oil
Sea salt
Juice of 1 lemon
6 asparagus spears
1. Start a grill and let it heat until it’s dry and hot.
2. Put the rice in a rice cooker; if you don’t have a rice cooker, you can use the stovetop (follow the directions on the package, though in general it’s a ratio of 1:2 of rice to water).
3. Brush the salmon with 1 teaspoon of the olive oil, sprinkle the pink side with a bit of sea salt, and pour the lemon juice on top.
4. Place the salmon on the grill, skin side down, and cook for 8 to 10 minutes.
5. Drizzle the asparagus with the remaining 1 teaspoon olive oil and some sea salt, and carefully place each spear on the grill.
6. Flip the salmon flesh side down and grill for a few minutes, until cooked to your liking.
7. Once the asparagus are nicely charred and tender, about 5 minutes, remove from the heat and serve them alongside the salmon and rice.
NAVIGATING THE GROCERY STORE
I’m a strong believer in keeping my house healthy. Some of it’s really healthy, like gluten-free bread and rice cheese, and some of it is a little naughty (but never terrible). That way, when I do feel like indulging, I have good choices. I save major treat time for when I go out with friends.
I love going to the grocery store. It’s dorky, but it’s part of my perfect day. I put on my headphones, listen to great music, and really take my time to shop. This gives me the chance to really look and check out the options, which is how I happened upon most of my favorite healthy alternatives. I only found Ezekiel bread (a low-glycemic “live” bread that’s healthy, delicious, and packed with grains like lentils and barley) because I stopped to linger in the bread aisle to weigh my options; same with Redwood Hill goats-milk yogurt, which has probiotics, vitamins, minerals, and complete proteins. It’s so easy to go straight for the things we know and love—but there might be something right next to your go-to that you’ll love even more. Give yourself plenty of time to read labels, check things out, and hopefully take some chances!
CHECK THE GROCERY STORE FOR HEALTHIER ALTERNATIVES TO YOUR FAVORITE FOODS.
In action at the grocery store.
----
The Spotlight
1. Remember that your body is your temple. It deserves good things to eat that will give you the energy and strength you need to take on your day.
2. Resist the urge to
7. Put the skillet in the oven and bake, uncovered, for 8 to 10 minutes.
8. Loosen the edges of the frittata with a rubber spatula and then invert onto a plate.
LUNCH
Veggie Lentil Burger
1 cup dry lentils, picked over and rinsed
½ onion, finely chopped
½ carrot, finely chopped
2 tablespoons olive oil
Black pepper
1 tablespoon soy sauce
¾ cup bread crumbs
1 egg
½ cup spinach
½ lemon
OPTIONAL TOPPINGS
1 slice vegan pepper Jack cheese
Organic ketchup
¼ avocado, sliced
1 whole grain burger bun
1. Bring 2½ cups salted water to a boil. Add the lentils and cook for 45 minutes.
2. Preheat the oven to 200˚F. Line a baking sheet with parchment paper.
3. In a saucepan, heat the olive oil. Add the onion and carrot and sauté until tender, about 5 minutes.
4. In a large bowl, combine the onion, carrot, lentils, pepper, soy sauce, bread crumbs, and egg.
5. Form the mixture into patties and place them on the lined baking sheet.
6. Bake the burgers for 20 to 25 minutes. Place them on a dish or serving platter.
7. In the same pan you used for the onion and carrot, wilt the spinach, about 2 minutes.
8. Squeeze the lemon over the spinach and spoon it over the burgers.
9. Top the burgers with anything else that you like—I usually add a slice of vegan pepper Jack cheese, some organic ketchup, and a few slices of avocado. Serve on a whole grain bun, if you like.
DINNER
Salmon + Asparagus
I always buy wild Alaskan salmon—when it’s high-quality, it tastes great with the simplest of preparations.
1 cup uncooked brown rice
Half a salmon fillet
2 teaspoons olive oil
Sea salt
Juice of 1 lemon
6 asparagus spears
1. Start a grill and let it heat until it’s dry and hot.
2. Put the rice in a rice cooker; if you don’t have a rice cooker, you can use the stovetop (follow the directions on the package, though in general it’s a ratio of 1:2 of rice to water).
3. Brush the salmon with 1 teaspoon of the olive oil, sprinkle the pink side with a bit of sea salt, and pour the lemon juice on top.
4. Place the salmon on the grill, skin side down, and cook for 8 to 10 minutes.
5. Drizzle the asparagus with the remaining 1 teaspoon olive oil and some sea salt, and carefully place each spear on the grill.
6. Flip the salmon flesh side down and grill for a few minutes, until cooked to your liking.
7. Once the asparagus are nicely charred and tender, about 5 minutes, remove from the heat and serve them alongside the salmon and rice.
NAVIGATING THE GROCERY STORE
I’m a strong believer in keeping my house healthy. Some of it’s really healthy, like gluten-free bread and rice cheese, and some of it is a little naughty (but never terrible). That way, when I do feel like indulging, I have good choices. I save major treat time for when I go out with friends.
I love going to the grocery store. It’s dorky, but it’s part of my perfect day. I put on my headphones, listen to great music, and really take my time to shop. This gives me the chance to really look and check out the options, which is how I happened upon most of my favorite healthy alternatives. I only found Ezekiel bread (a low-glycemic “live” bread that’s healthy, delicious, and packed with grains like lentils and barley) because I stopped to linger in the bread aisle to weigh my options; same with Redwood Hill goats-milk yogurt, which has probiotics, vitamins, minerals, and complete proteins. It’s so easy to go straight for the things we know and love—but there might be something right next to your go-to that you’ll love even more. Give yourself plenty of time to read labels, check things out, and hopefully take some chances!
CHECK THE GROCERY STORE FOR HEALTHIER ALTERNATIVES TO YOUR FAVORITE FOODS.
In action at the grocery store.
----
The Spotlight
1. Remember that your body is your temple. It deserves good things to eat that will give you the energy and strength you need to take on your day.
2. Resist the urge to
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