Nutritionist’s meals
Supper and evening

First of all, I want to let you know that I don’t always follow recipes so I don’t always have the exact quantities.

My supper : 6.30Pm 

Meatballs / lentils.

In a bowl:

– 500 grams of lean ground beef

– 1 can of lentils (400-500 ml) rinsed

– Shallots, sliced ​​(I use two but you can use more or less)

– Chopped parsley (same as shallots)

– Ground nutmeg (I think I put around a generous teaspoon)

– Curcumin (I think I easily put 3 tablespoons)

– Salt and pepper

Mix with your hands until you no longer see almost all the lentils.

Make little balls, place them on a foil on a metal oven rack. Bake at 350 ° F for 30-50 minutes depending on their size.

 

Barley

It’s been a while since I last cooked barley and at the supermarket today I was wondering why I wasn’t buying it anymore? I remembered why after ..

To cook pearled barley, I started with a little olive oil in a pan and a cup of barley. I mixed it together and 2 minutes later I added a cup of leftover chicken broth (reduced in salt) and two cups of water. I covered and cooked over low heat for 40 minutes approximately.

Once cooked, I used a colander to remove the extra water, but it was still sticky and pasty. To fix it I just rinsed with fresh water twice. Then I tasted and Ugghh! I remembered why I had abandoned barley … it didn’t taste great and it was bitter. I’ll give it try and see if a few fixes will keep barley in my diet. At first, I thought of adding vegetables cut into small pieces, bah… not a  good idea because that will probably not change the taste of the actual barley. I added a little olive oil and salt … still not great. Then I thought to myself, maybe a little honey. One tablespoon of pure honey later: mmmm! Voilà ! Much better.

Salad/tomatoes/cucumber/onion with a home made dressing : mustard and olive oil.

8.30 Pm: Watermelon : This dish served 3. I had about 5-6 cubes.

10.30 pm : Two little Danone 1.5 % fat yogourts.

Liquids : water.  

Sofia Abdelkafi R.D Nutritionist

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