For me it was quite a surprise that I was diagnosed with anemia. At no time did I notice tiredness or decay, and that I train with intensity 6 days a week. Imagine the shock . For this reason, from here I encourage you to periodically have a checkup to check that everything is in order and always have a trusted dietician-nutritionist to teach you how to eat correctly, according to your preferences when it comes to eating and your state of health.

The truth is that I am doing quite well and the only thing that has cost me is to reduce the coffee, which due to its high tannin content is not advisable. And it is that in the office it is difficult to resist when you smell the aroma of your colleagues’ coffee… When I drink it, I try to keep it away from iron intake; for example, mid-morning. I also avoid combining tofu or tempeh with iron sources like lentils or chickpeas. Also, I have eliminated the vinegar and soy sauce.

Ingredients
  • 300 g. of cooked lentils
  • 60 g. of quinoa
  • 100 g. of dried tomato in oil
  • 1 red pepper
  • 40 g. of rolled almonds
  • 1 cup parsley (leaves only)
  • 1 juice lemon
  • Extra virgin olive oil
Preparation
  1. First cook the quinoa. Pour it into a small saucepan and cover 2 times its volume with water. Let boil for 10 minutes over low heat. Once it’s done, reserve it in a bowl.
  2. Clean and drain the lentils.
  3. If the almonds are raw, toast them over low heat in a frying pan, stirring occasionally so they toast evenly and prevent burning.
  4. Clean and cut the red pepper into small cubes. Add to bowl.
  5. Drain the oil from the tomatoes and chop them. Add to the bowl.
  6. Finally chop the parsley and add to the bowl.
  7. Add now the rest of the ingredients: the lentils and the toasted almond slices. Mix well.
  8. When serving, dress with the oil and lemon.
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