This Lentil Quinoa Salad is packed with protein and so delicious. The perfect vegan salad for lunch or dinner. (Vegan, Gluten Free, Dairy Free, Vegetarian)
Being a work at home Mom isn’t always easy.
The last month has been especially trying because Skye has decided that she no longer needs a nap.
Some days, this is fine.
I adore her and hanging out with her when she is in a great mood is one of my all-time favorite things.
Other days, she gets cranky by 2 pm, and it becomes a real struggle to make it to bedtime.
This invariably happens when I have a deadline, when I’m making a recipe that needs my full focus or when I’ve been up all night worrying about something.
The boys are a tremendous help and love to play with her…until they get over it and want to do their own thing.
Of course, I completely understand this. An 11-year-old boy has only so much capacity to play tea party, play dough or to be a target while his 3-year-old sister learns to use a Nerf gun.
As someone who is goal driven, the inability to be productive has started to get me down. The house is a wreck; I have over 1,000 unread emails, and I haven’t heard myself think in weeks.
I even have felt a touch of depression coming on at times because I feel so overwhelmed by all that has to be done and my limited time to accomplish it.
Some days I simply feel too tired and overwhelmed to mom.
The other thing I’m doing is paying more attention to my nutrition. To be honest, when things get overwhelming I’m the first person to dive into the ice cream, chips, and any comfort food. Although I can’t say I am completely resisting this urge to “eat my emotions,” I am making an effort to make sure that at least 70% of my plate is plant based. Everyone is different, but this is how I feel my best.
I love today’s Lentil Salad with Quinoa and Maple-Balsamic Vinaigrette because it is packed with protein and a complete meal in one bowl. It is the kind of food that picks me up instead of dragging me down.
The next mission: to get back to regular exercise, which is one of the best mood lifters in the world.
What do you do when you are feeling overwhelmed?
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Roasted Garlic & Tomato Lentil Salad
Lentil Salad with Quinoa and Maple-Balsamic Vinaigrette
- 1 cup green lentils cooked according to package directions
- 3 cups cooked quinoa
- 1 carrot peeled and grated
- 1 red bell pepper cored and diced
- 1 bunch scallions green parts included chopped
- ½ cup dried cranberries
- 1 cup walnuts chopped and toasted
- 1/4 cup balsamic vinegar
- 6 garlic cloves minced
- Juice of 1 lemon
- 1 tablespoon maple syrup
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- In a large bowl combine lentils, quinoa, carrot, red pepper, scallions and cranberries.
- Make dressing by combining balsamic vinegar, garlic, lemon juice, maple syrup olive oil, salt and pepper in a blender and processing until smooth.
- Toss lentil mixture with desired amount of dressing. Serve chilled or at room temperature.