It’s actually pretty easy to make Lentil Soup, so let’s start with the ingredients! The size of the dish will depend on how large you want to make it. I did a lot of food so we can eat leftovers for a few days.

• one bag of green or brown lentils (I used organic green lentils)
• 2 medium potatoes (based on your preference)
• 2 large carrots
• 1 green pepper
• 2 small onions or ½ large onion (I used ½ large yellow onion)
• 1 lbs of ground beef
• 2 spoonfuls of vegetable oil (or your choice of cooking oil)
• salt
• pepper
• garlic powder
• cilantro
• choice of seasoning for the ground beef (I used parsley, paprika, onion powder too)
• optional: rice, chick peas

The Pot

This will be a multitasking type of recipe. So you’ll be using two different size pots/pans. They’ll overlap at one point, so just be ready! To clean the lentils, I used a strainer to make life a little easier. Grab a large pot and boil water to the halfway mark of the whole pot. Leave the lentils in the pot at LOW to MEDIUM temperature.

Peel the Potatoes

Grab both potatoes and peel off the skin. Cut them into little squares and add them to the pot of lentils. TIP: Potatoes usually takes long to cook, so it’s a good idea to always do those first and leave it in the pot while you multitask onto the next one. Leave the potatoes with the lentils at a LOW temperature. (Mine was out of 10, so I left it at the 3 mark). Add a spoonful of salt (and mix) before moving onto the next step!

FUTURE TIP: If throughout your cooking session, you see the lentils with the potatoes drying up, you can add half a cup of water. I didn’t add more than that because you’ll end up filling the pot with all the ingredients in your pan. So you don’t want it to overflow.

Adding Veggies and Protein

With the pan on the side, add two spoonfuls of vegetable oil (or your choice of cooking oil). As you chop the carrots, green pepper, and onion- add it to the pan. Peel and cut both carrot sticks. Cut the green pepper and take the seeds out. Chop the onion. You can either chop everything small or leave them to the size you prefer. It’ll taste good either way!

Once you’re done adding the vegetables to the pan, add the ground beef little by little. I added it in two pieces because I didn’t want to overflow my pot/pan. Season your ground beef! Now’s the time to add your flavor to it! I used salt, pepper, parsley, paprika, onion powder, and garlic powder. Cook everything at MEDIUM in the pan until the beef is a soft brown color.

Stir It Up and EAT!

Add the beef, carrots, pepper, and onion to the pot of lentils and potatoes. Stir everything! Add your last touch of cilantro and stir until you think everything is mixed well. Shut the oven off and you’re ready to serve!

TIP: Depending on how you like your soups, you can add more water or not. Some people like the thick taste of the lentils with all other ingredients, while others prefer it more soup-like. BOTH taste amazing! If you want to add more flavor, you can also bring in rice and chick peas.

We love our fresh homemade lentil soup right out of the pot, but I think eating it the next day adds an even richer taste. I add a little water to mix with the texture and more salt- depending on how you adjust to your taste buds. You can serve it with cilantro on top and make it cute!

Enjoy your Homemade Lentil Soup and let me know what you think!! If you’re interested in a short video, I created something for all my visual learners to view too!

I’ve been working on other recipes for the month of April to spice up my recipes page. Here’s It’s Tuna for Me, Making Green Juice, and Zucchini Sliders.

The post How to Make Homemade Lentil Soup appeared first on Plane and Cheesy.

How to make the tuna: Open the canned tunas and drain the extra water. Cut the bottom of the onion and chop it in really thin. Squeeze a few tablespoons of mustard, mayo and cream cheese. Sprinkle salt and pepper. These ingredients can be adjusted to your liking. Chop the tomato and onion into small squares. Add all ingredients to a bowl and squeeze the lemon. Mix, mix, mix!

Work on the Tuna Dip for all the snacks

• ritz crackers, or really any salty cracker
• 2 bumble bee fresh white tunas
• 1 large tomato
• 1 medium white onion
• half a lemon

It was such a quick recipe to complete for me. I love a good, but healthy on-the-go dish. If you need snacks for your next girls night or pool day or just quick dish, I think these are SO easy and refreshing!

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18 weeks before 26.2 miles

Before turning a quarter of a century old, I decided to make a list of goals; which I’ll get into later in the year. One of them, was running a half (13.1 miles) and full (26.2 miles) marathon. But because of the Covid-19 pandemic, my half marathon was cancelled, then postponed, then made virtual… by then, I gave up on writing about the journey. So here’s my journey towards my full marathon. 

I was (or will be) running the Chicago Marathon with Autism Speaks. 

Some resources that helped me prior to doing something completely out of anything I ever thought I would do, would probably help you too! I decided to make this year my year of adventure. 

And boy have I done it. Thanks to the pandemic, I’ve learned some new talents I never knew could be as interesting and fun, like cooking. It’s made my eating habits better and I eat everything I want; in moderation of course. Diets don’t work for me. The most I’ve done is my modified diet and even then, it was only a few days of real detox because I feel guilty. I just have the biggest sweet tooth ever.

I started writing and contacting people in my social media asking who had run a marathon. If they had any tips, goals, guides… I was at an information overload but I needed it to calm myself a little. No one in my immediate family had ever done anything like this, so I was going in blind. I’m grateful for all the meetings, calls, texts, resources and everything everyone provided me.

I decided to run with a charity. Mostly because I didn’t know all of my options. I chose to even make the marathon a goal because one of my friends at North Central College wanted to run a full marathon before she turned 30. So of course, I jumped on the band wagon and aimed for it too, but before 25 years old. Little did I know what I was getting myself into. Thanks Linh!

There are multiple outlets in which you can run a marathon, but I chose to run with a charity and support Autism Speaks. With it comes perks. You meet people in the same running journey, maybe even in your same pace. You feel more motivated to run for the cause rather than for yourself. I joined the facebook group and it has been a life savor because if you know me at all, I like to ask a bagillion questions to be well prepared. 

A side note though: you have to fundraise a certain amount for whichever charity you choose to run for. Because I signed myself up nearly a year in advance, I started to focus on fundraising before my training. I like to give my all to one aspect before the next goal. I want to educate myself as much as possible and really dedicate the time it deserves. 

“It’s been a wild ride and all worth it!” said no one ever.

The start of training

We were sent an email each week for what training that week should look like. It looked something like: 

• Monday: REST
• Tuesday: # miles
• Wednesday: # miles
• Thursday: # miles
• Friday: REST
• Saturday: long run
• Sunday: cross training

Disclaimer: I’m not going to give you a run down of every day because you probably won’t read it. So I’ll just write about the days that provided more impact on me. 

My FIRST DAY of training was June 8, 2020. Ask me if I ate any type of healthy food? Absolutely not. Just to give you an idea of what I ate: 

• Breakfast: oatmeal
• Lunch: lettuce, tomato, chicken, cheese, black beans with apricots as “dessert”
• Snack: carrots, brie cheese with that good orange-y sauce, a chocolate cookie, handful of white cheeto puffs, two m&m cookies
• Dinner: rice, meatballs, avocado, sweet plantain chips

But at least I drank water for half my body weight. Which is what you’re supposed to drink daily. 

The fact that I knew the next day I had to start my real training, gave me good riddance… if that makes sense?

DAY 2: June 9 @ 4:29PM

• Distance: 2.64 miles
• Time: 29.53 min
• Avg pace: 11’19”
• Weather: 91 degrees
• Location: Miami, FL

It was SO HOT! Major regrets. My biggest goal was to keep a solid pace but also not get into the red zone. I DID IT! It wasn’t easy because I felt like I was dying but it opened my eyes to the type of motivation I want to provide myself. 

I feel very intimated about Saturday’s 8 miles. Where am I going to run? I’m not going to do 3.5 laps around my neighborhood. I’m going to feel dizzy. Where’s the new scenery?!

At least I have some fun socks to keep me going.

DAY 3: June 10 @ 7:13PM

• Distance: 5.01 miles
• Time: 01:02:13 min
• Avg pace: 12’24”
• Weather: 86 degrees
• Location: Miami, FL

I KEPT IT YELLOW THE WHOLE TIME! It felt like I’ve really been practicing, even though the pandemic took two months of unmotivated running from me. It was ROUGH. But I truly feel accomplished that I was able to stay strong the whole way through.

I feel a little excited about Saturday’s run because it’s all a MENTAL thing. My mind plays tricks on me and I have to keep myself motivated the whole time. 

ALSO, I need a running playlist. ASAP.

DAY 7: June 13 @ 6:13AM

• Distance: 8.01 miles
• Time: 1:36:18 min
• Avg pace: 12’01”
• Weather: 82 degrees
• Location: Miami, FL

Coming into this run, I felt SO intimidated. The last time I ran a long run was mid-Feb. But it’s all a mental thing, remember that! 

BUT I DID A RECORD FOR MYSELF!!

I ran with a friend I hadn’t seen IN YEARS! I think we were both nervous but didn’t really talk about it. It just felt natural, I guess? I’m also a huge advocate for running buddies- which is hard to find. Grateful for you, Ashley!

New scenery was also nice. We ran around the 4-mile golf course twice, completing my 8-mile run. She definitely helped keep a solid pace range, which I never thought I could do. I’m not going to lie, my left leg cramped for almost two miles but I stuck with it. Did you know that wearing thick socks for long runs help tremendously. It offers more support for your feet.

My biggest goal in both marathons? Do not walk. 

So a random little fact that also helps me- since I have long, thick hair, I have to use tight ponytails. Which in turn, I usually get headaches from wearing ponytails for too long because my hair weighs a lot. I bet you some relate. I know I’m not alone on this one! So I bought new ponytails to use on my runs. You can also run with braids, but my lil dumb excuse is that ponytails look better in pictures. In a sense, I’m still practicing with my day-of-run look!

Overall, thank you Ashley, for pushing me and my pace range. I iced my left calf when I got home. Had my mom massage my legs and really just relax all day. The pool helps with aerobics too!

I beat my 8-mile goal by like 15-20 minutes. Mission Accomplished!

DAY 27: July 4th

• Distance: 11.00 miles
• Time: 2:29:19 min
• Avg pace: 13’34”
• Weather: MUGGY degrees
• Location: Miami, FL

I have to run 11 miles and have been less motivated to do anything. I’m running on 3 hours on/off sleep and I sike myself out. Which brings in how much I haven’t eaten properly. Sounds like excuses right?

Oh and I would be running by myself. 

I also signed myself up for the 5k for Autism Speaks today. I definitely went a little above and beyond for it, if you know what I mean! Gatorade should sponsor me from all the bottles I drank.

Update: I ran it in the PM! I’m so proud of myself and how I turned my mood upside down. 

And I came up with a running playlist. It’s still a work in progress, but check me out!!

DAY 36: Monday, July 13, 2020 at 2:35PM

We were informed that the Chicago Marathon is going to be cancelled. I’m still waiting on more news and statements from Autism Speaks. I have too many questions, but I’ll remain patient.

I’m still aiming to run the half marathon this Saturday, July 18th. It would have been a double whammy with my marathon training, so I don’t want the run to go to waste.

DAY 41: July 18th

You don’t understand how long I’ve been waiting to finally run my half marathon. It was originally supposed to be in April, but covid-19 got a little more intense than we expected. I was a little intimidated as the date got closer but I knew I really wanted to run this.

It started pouring the night before since 10pm and pouring rain all weekend.

My condition

On Sunday, July 19th, I went to the Emergency Room. Now I definitely couldn’t run the half marathon, because my health comes first. If you’re interested in that story, I spoke a little about it. But if you’re interested in the whole story, feel free to reach out.

Covid-19 hasn’t made this journey easier but I definitely do not regret signing up for the marathons. My 25 goals before 25 years old may be a little ruined, but I’m still looking forward to everything else that lies ahead.

Who’s with me?!

The post Training Before the Chicago Marathon; but first, Covid-19 appeared first on Plane and Cheesy.

I’ve recently discovered my love for tea when my aunt got me into it. She literally has tea every night. Depending on her mood or needs, she’ll bring out whatever she’s feeling and snuggle the tea mug and sip. AND a cute mug is always a plus!

Ginger Tea

My aunt introduced this tea magic to me when I moved to Illinois. I kid you not, it cures any incoming illness in THREE DAYS! You just need one cup a night for three consecutive days and you feel better after that. It has become one of my favorite teas and I know I can never live without a remedy like this one!

Ingredients:

• Ginger
• Lemon
• Water

Water seems to be the trick! Next up, soup. Not just any soup, but the kind that used to make you dance when you were little or even be the little airplane that flew in your mouth when your parents were feeding you. This has to be the golden soup!

Chicken Noodle Soup

There are so many memories with this kind of soup and I feel everyone has had it at least once in their lives. With just the right touch of love, this cures all illnesses!

Ingredients:

• Water
• Chicken
• Carrots
• Potato
• Pasta bits
• Parsley

My all-time favorite two remedies, especially for when I have some type of cold headed my way. I wouldn’t be able to tell you how many times these two have saved me. 

The post What Makes Me Feel Better When I’m Sick appeared first on Plane and Cheesy.

This is the JLO Diet… no sugar and no carbs for ten days. I’ve already completed it a few times and been consistent, but I started to modify it. I can’t live without cheese. I know- high cholesterol, cellulite, fats… but it’s honestly the only dairy product I can’t live without. I love cheese! If I could be a cheese connoisseur, I would. Sign me up! So I added dairy and fruits to the equation.

Green grapes have become a favorite snack. I’ll eat a banana after every workout, maybe with peanut butter too. I’ve been munching on papaya (makes you do #2), strawberries, raspberries, and blueberries (great for your well-being and with yogurt).

Ten days goes by fast (if you’re not next to the refrigerator all day), especially with all the temptation that goes around. So I carry a water bottle everywhere I go. A gallon helps because you wouldn’t have to refill it as often, but I know it could be heavy. I think reusable water bottles are more fun, if they have reusable straws. #SaveTheTurtles. We should be drinking more than half our body weight daily.

Try a new habit. Make it a goal. Do something that challenges you.

PS I’ve made a little schedule for you if you wanted some side motivation or needed a meal plan. You can save or share or let me know if they work for you!

The post I Wanted to Share My Modified Diet appeared first on Plane and Cheesy.

I’m o-fish-ally ready to show you how to make sushi!

Get a pen and paper ready! Just kidding… this is the new generation. Maybe screenshot it?

Ingredients:

The Rice

• 1/4 cup of Rice Vinegar
• 3 tablespoons of Sugar
• 1 tablespoon of Salt

The Sushi

• 1 Cucumber
• ½ an Avocado
• Seaweed
• Damp paper towel
• Plastic wrap

Spicy Mayo

• Slices of crab
• 2 spoonfuls of real Mayo
• 3 sprinkles of Tobasco

Let’s Rock and ROLL!

Ha! Get it? Let’s get started for real…This will be the homemade version of the California Roll. But you can add whatever you like to it, depending on your taste!

The Rice… and some other items.

Making sushi will make you a great multitasker, that’s for sure. Grab your rice pot and add your preference of either white or brown rice. I used white rice. Set that aside while it cooks. Side note: don’t forget to add water and drain it so it’s clean water.

Let the rice sit and start on the cucumber. Peel the cucumber, de-seed it and cut it into thin slices. Make sure they are thin slices. It’ll make it easier to insert to your sushi roll. Cut the avocado in half and slice one side into pieces. Grab the spoon and scoop the avocado slices out of its shell carefully.

Take out the rice from the rice cooker. Be ready for the rice vinegar, salt and sugar. Warm up the ingredients and mix thoroughly until dissolved. Sprinkle the mixture onto the rice and stir. The rice should be moist and sticky. So add a piece of paper towel so it absorbs everything in the rice.

The Spicy Mayo

Grab a small bowl, cut the crab into small pieces, add two spoonfuls of mayo and three sprinkles of tobasco. Mix, mix, mix!

Side note: the sprinkles of tobasco could change with how spicy you like it.

The Sushi

Slice a few pieces of crab. Grab the cucumber and avocado slices. Place a plastic wrap (can also use a bamboo roll if you have/prefer) on a flat surface, in which you will start your sushi making. Prepare the seaweed by cutting it with a thin and smooth knife. Place the damp rice on the “matte” side of the seaweed. You’ll notice the matte versus the shiny side if you look closely. Flip the seaweed, so the rice is on the flat surface.

Side note: I bought the seaweed at Whole Foods, since it was the most recommended. #NotAnAd

Add the crab, cucumber and avocado slices to one side of the “shiny” part of the seaweed; leaving a little space on one side and enough on the other to roll in. Wet your finger tips and slide it on the larger end of the empty seaweed side.

Roll the plastic wrap on top of the rice and push it towards you to create the roll-like sushi.

TA-DA!

Now it’s your time to shine! Watch this video to help with the visuals. Can’t wait to see your masterpiece.

P.S. Shoutout to Ninett and Sam for all the help!

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