Edie Shaw-Ewald is a Registered Dietitian and Personal Trainer, and a regular contributor to the Bedford Beacon.
She coaches clients to use real and natural foods to achieve their healthiest body and mind.
She runs her own business called Nova Scotia’s Nutrition Coach:
“Live Well, Laugh Often, Love Much”. Dad wrote this on a yellow post- it note and stuck it above his desk in his home office. There were all kinds of notes and reminders that he had posted above his desk so it went unnoticed until we were sorting through his things after he passed away.
We made copies of the little yellow post-it note; Mom has the original taped to the inside of her address book. Last time I was home she showed it to me and said: ‘look at what he wrote!’ She thinks that he penned this phrase. I didn’t tell her that this ubiquitous phrase decorates plates, picture frames, dish towels, pillows, furniture, etc.! She hates to shop so she will never know the difference. Not that it matters, and it is so cute that she thinks that it is his original quote.
And so lovely that he saw it somewhere and wanted to post it above his desk to remind him to live like this.
And live like that he did…
So for Valentine’s Day…instead of just letting it decorate our walls, let’s take the phrase to heart:
“Live Well, Laugh Often, Love Much!”
Come to think of it, I have never seen a name attached to that phrase…maybe my ‘ole Pa’ did come up with it!!!
Lentil Quinoa Love Loaf
Instead of the traditional meatloaf, try this veggie version!
You will love it – easy, flavorful and healthy, healthy!! Adapted from Alive magazine (I think)…
1 cup green lentils, rinsed well
1/2 cup quinoa, rinsed well
2 tsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
1 cup mushrooms, chopped
1/2 cup celery, chopped
1 red pepper, chopped
1/2 cup pecans, chopped and lightly toasted in a pan
3/4 cup quick cooking oats, (not instant)
3/4 cup oil packed sun dried tomatoes, drained and chopped
1 cup fresh parsley, chopped
1-2 tbsp curry powder
salt and pepper
In a medium saucepan over medium heat, bring the lentils and 2 1/2 cups of water to a boil. Lower the temperature to simmer. After 15 minutes add the quinoa and 1 cup boiling water (from kettle). Simmer until all of the water is absorbed and the lentils are tender. Don’t let it boil dry! Add a little more water if necessary.
In a saute pan heat the oil and add the onion, carrot, mushroom, celery and red pepper. Cook about 5-7 minutes until veggies are tender.
In a large bowl mix all of the ingredients together. So pretty!
Line a loaf pan with parchment paper. Fill almost to the top with mixture – press down.
Bake at 350 for about 50 minutes. It should be golden brown and firm.
Let it rest about 10 minutes before removing it from the loaf pan and slicing. Really nice with a salad of micro greens, a purple cabbage slaw, or roasted root veggies…
Leftover mixture will make some nice patties for dinner the next night…form patties firmly with your hands and fry gently in a pan over medium heat until golden brown.