I’m a little bit of a health and fitness freak. I work out six days a week. I cook healthy meals almost daily, and follow an 80/20 lifestyle. This means that I eat healthy 80% of the time and I allow myself to indulge 20% of the time. 80/20 means different things to people. To some, this could mean eating 80/20 per day, to others it is 80/20 per week. If you follow the 80/20 per day rule, you allow yourself to indulge just a little each day, without going overboard. If you follow 80/20 per week, often times you allow yourself one big cheat meal per week and then stay pretty strict the rest of the week.
I tend to follow 80/20 per day. I allow myself to indulge in one glass of wine per night, and maybe a piece of dark chocolate or two. That’s not to say that wine and chocolate are unhealthy. In moderation, they can be included in a nutritious and balanced diet. It’s all about knowing your preferences and what works for you. To some, they cannot allow themselves a little moderation every day because they end up bingeing. For me, I know that if I am strict on myself daily, I will over obsess and never allow myself any kind of indulgence. I work out hard most every day, so I feel I am able to treat myself a little each day. To each his/her own.
Lately, my schedule is such that I need to prepare big meals that willprovide lots of leftovers. Between PTA nights, meetings, appointments, and other obligations, I haven’t had as much time at home to cook. The last thing that I want to do is just grab some takeout because it’s easier. On the go and usually in a hurry, I am more likely to make unhealthy choices unless something is already packed. That is why I am always thankful for quick and nutritious recipes. Lentils are not only an extremely healthy food, but one that can be put in a Tupperware, carried around in a lunchbox, and not worried about until it is ready to be eaten. It’s fibrous, healthy, and cheaper than takeout. Gina from Skinnytaste recently posted this recipe, and I knew that I had to make it for these reasons.
I decided to pair this with Bodegas Muga Rosado Rioja Rosé. Rosé pairs well with legumes such as lentils, and rosé season has not quite ended for me. This is a fantastic rosé that I first had the pleasure of tasting at Sip and Salsa back in September. Oh my goodness, this is definitely in my top 5 rosés. With a gorgeous pink/orange/salmon color, there are delicious smells and tastes of green apple and citrus. At the end of the taste, apricot provides a nice, long finish. It’s one of those wines where I don’t care if the pairing works or not; I’m going to enjoy it because it is just that good, and part of a healthy diet!
Dinner tonight was wonderfully earth and savory. It wasn’t quite runny like a soup, but not thick like a puree. I added fennel to the lentil mix because we had some that was going bad and I didn’t want to waste it. I am so glad that I did. It gave the meal a tiny hit of licorice that really made the dish pop. Added to the bottom of the bowl was some cauliflower rice. Bacon makes the world go round, so topping the dish with bacon was like the cherry on top, only now it’s the bacon on top…and in the shape of a smiley face! 🙂
And how did it all turn out? Rosé? Gooood. Bacon? Gooooood. Pairing? Goooooooood. If you’ve seen the Friends episode, “The One Where Ross Got High” (aka the Thanksgiving one where Rachel made that nasty trifle), picture me saying this like Joey did with the beef, jam, and custard. This meal was goooooood…absolutely and utterly stunning. The savory notes of the lentils made the underlying apricot tastes of the rosé more apparent. The bacon only enunciated the citrus, and the scallions and hard boiled egg and avacado made the wine have a more silky texture. For such a simple meal, it tasted gourmet and elegant. It was simple/quick to make and most of the ingredients were already on hand. 5 grapes!
Wine: Bodegas Muga Rosado Rioja Rosé ($13.99)