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LENTIL + QUINOA TACOS ✨ Did you know that we can increase non-heme (plant-based) iron absorption by pairing sources of plant-based iron with vitamin C?? ? This is one of my favourite tips to share with clients, as it can be a pretty easy adjustment- pairing lentils with bell peppers, black beans with lemon or lime juice, kale with strawberries in a salad or smoothie- can all increase our absorption of plant-based iron! ✨ These tacos came together in less than 15 minutes and were packed full of plant-based iron from the lentils, quinoa + pumpkin seeds, with the bell peppers and cabbage adding that vitamin C! ??.
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If you’re struggling to know how to incorporate more plant-based foods into your everyday eating pattern, want to know more plant-based nutrition hacks, or need some help with meal prepping ideas, feel free to follow the link in my bio to book a free 15 minute nutrition counseling discovery call ✨?.
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Lentil taco recipe ??:
Saute 1 small onion in a large pan. Once translucent, add 3 cloves of minced garlic, 1 can of drained and rinsed lentils, 1 cup of cooked quinoa, 1.5 tsp smoked paprika, 1.5 tsp chili powder, 1/2 tsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1/4 tsp salt, 1/4 tsp pepper + 1/2 tsp liquid smoke (optional). Cook on medium heat for ~5 minutes. Serve in cabbage or taco shells, with bell pepper, pumpkin seeds, tahini + a squeeze of lime or whatever toppings you like!?
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