I have a confession to make.
I ate meat every day this past week. Chicken x three meals, then ham and potato soup, and the worst was the most delicious chili burger I’ve ever tasted in my entire life. God it was so good that just thinking about it makes me salivate.
But at the same time it’s been really awful too. My stomach certainly took a beating especially since I’ve primarily stuck to a vegetarian diet over the last six months and my general level of energy has been a bit off keel. It always amazes me to see how my diet impacts my mood and general well-being.
Sunday was the perfect opportunity to get back on the bandwagon though. In general, I haven’t felt like cooking and the very thought of taking a trip to the store just wasn’t appealing (hence the reason I raided my freezer where obviously most of what’s in there are the fixings for meat-based dishes). The biggest challenge I face with a vegetarian diet is the time it takes to prep and plan for dishes throughout the week but on Sunday I decided to man up and in the end I’m really happy with the baked lentil and spinach stuffed shells I made.
This meal was the perfect excuse to use up the rest of my lentils and homemade marinara sauce. The recipe calls for canned lentils but I’ve always had trouble finding those in the store and it’s really not that much more of a hassle to cook your own. I’m also no fan of reduced-fat cheese of anything so I ended up using regular ricotta. Other than that I didn’t really make any additional modifications to the recipe. Big deal, I know.
It’s certainly a meal high in fiber and an added bonus is the combination of my love for cheese and carbs. Plus, it makes for pretty great leftovers!