another meal my family hates...

So, in the spirit of healthy running and living (did I mention I am running a marathon May 15? Only about a hundred times? Well...), I have been really trying to eat lots more whole grains and leaner meats.  I have to say that, by all Midwestern accounts, I have always been an extremely healthy eater.  I constantly have fresh fruits and veggies in the house, I do not allow processed meats, cheeses, or anything considered a food "product" rather than actual food near my refrigerator.  Neither my children nor my husband will never have sugar cereal for breakfast, and white bread is a curse word.  If you ask any of my Midwestern buddies, I am a pinnacle of healthy eating.  But I digress...

Over the years I have slipped a bit. A lot of that is due to the fact that we live in a small town in South Dakota, and a lot of the fresh fruits and veggies are not available to me.  I can almost never find any good fish, and if the store does happen to have it, it is outrageously expensive.  Now that I am training for my marathon (okay...a hundred and one now) I have to really be conscious of what I am eating. And, since I am not a short-order cook...my family eats what I eat.

Isn't this a beautiful and yummy looking dish? This latest creation is an adaptation from a recipe that I found in Runner's World.  While the recipe uses salmon for the protein, due to the extreme fish shortage, I opted for grilled pork tenderloin.  The yummiest part, and a first for my family, was the lentil taboule that accompanied it.  I have not had any prior experience with lentils, but I really like them and will definitely use them again, as they cook fast and have a fabulously nutty flavor.  I deviated from the recipe somewhat, as it called for cucumber and parsley and I did not have those things on hand. I instead used grilled leeks and cilantro, and it gave it a very nice flavor.   I made a homemade rub for the pork that included brown sugar, chili powder, paprika, garlic powder, cumin, salt and pepper, and just grilled on medium heat for about 15 minutes each side.  Below is the recipe for the tabouli:
1 cup lentils
3 cups water
1 tbsp EVOO
1/4 c lemon juice
2 leeks, trimmed
large handful cilantro
1 large tomato, diced
1 clove minced garlic
salt
pepper

So, you basically just bring the water and lentils to a boil in a covered pot, then reduce heat and simmer for 15 minutes.  Meanwhile, put the leeks on the grill in foil with a bit of EVOO, and mix the cilantro, tomato, garlic, EVOO and lemon juice together. Drain and rinse lentils, and mix with EVOO mixture.  Add leeks, salt and pepper to garnish.

It was truly a wonderful dish.  The pork was juicy and tasted really good with the lentils. I ate the tabouli cold for lunch the next day, and was just as happy with it by itself.  My family was not thrilled with the tabouli, but hey...they're not cooking.  Enjoy!