Today's recipe is vegetarian and gluten-free.  Prep time approx 10 minutes.  Cook Time approximately 30 minutes.    This is a great lunch option, too.  Make a large batch and eat throughout the week.

1 tablespoon of vegetable oil
2 white onions
3 cloves or 1 tablespoon of minced garlic
½ cup red lentils*
2 cups of water or broth**
1 – 10 oz package frozen spinach or 10 oz fresh (one bag)
1 teaspoon salt
1 teaspoon ground cumin
4 cups water (approximate) Depending on brand of rice 
2 cups basmati rice

Directions *If you choose to use larger lentils it will increase the amount of cooking time.
**If you choose to use a broth, vegetable or chicken is suggested.

1. Saute Onion in a deep skillet over a medium heat until onions become translucent.  
   Add garlic and saute for another minute.
2. Add lentils and water/broth and bring to a boil then reduce to low and cover for
   approximately 20 minutes until lentils reach desired tenderness.  
   (It may be necessary to add more fluid while cooking.)
3. Begin to cook rice.
4. If using frozen spinach:  While lentils are simmering, cook frozen spinach in
5. Once lentils are desired tenderness, add spinach, salt and cumin.  
6.  Add additional toppings/seasonings to taste.

Today's recipe is contributed by the Fabulous WBC doula Anna Gourlay-Irons.  Anna can be emailed at anna@wisebirthchoices.com

Today's recipe follows the Paleo Diet defined as a diet based on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables, and fruit, and excluding dairy or grain products and processed food.

This is a great option for those who are altering their diet to be Gluten-Free.  Step out of the routine and try some new flavors!

  • 2.5 – 3 lbs boneless skinless chicken thighs
  • 2 cloves garlic, minced
  • 1 tsp chopped fresh thyme (or ½ tsp dried)
  • 1 tsp chopped fresh oregano (or ½ tsp dried)
  • 1 tsp sea salt
  • Freshly ground black pepper to taste
  • 1 lemon, remove skin & thinly slice lemon
  • ½ cup white wine (or vinegar)
  • 1 cup chicken broth
  • ½ cup pitted, dried prunes, coarsely chopped
  • ½ cup pitted, green olives, coarsely chopped
  • 2 TBSP capers

  1. Place the chicken thighs in the slow cooker.
  2. Sprinkle the garlic, thyme, oregano, sea salt, and pepper over the chicken.
  3. Place the lemon slices on and around the chicken.
  4. All the white wine, chicken broth, prunes, olives, and capers.
  5. Cook the chicken on low for 5-6 hours or on high for 3-4 hours.
  6. Serve the chicken with a spoonful of the juices and lots of the prunes, olives, and capers.

Today's recipe was submitted by the fabulous WBC doula Cornelia Mazzan.  She can be reached at cornelia@wisebirthchoices.com