Lentils were the star of my lunch today. But first breakfast – I had leftover Cherry Oatmeal bake from Sunday. Not as good re-heated, but still delicious nonetheless. With a banana on the side and a glass of water.
On Sunday, I try to make a few lunches for the week to save time – I hate worrying about my lunch during the morning. This week I decided to try a new recipe from Alice Water’s The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. I really enjoy this cookbook – it has tons of great, simple recipes. In it I found a recipe for Lentil Salad – and with some leftover dried lentils in my pantry, I needed only a few ingredients. I reduced the amount of olive oil from 3 tablespoons to 2 and used scallions (leftover from last week) instead of shallots. The lentil salad is amazing on its own but especially when topped on
Broccoli slaw, cucumber and tomato! All together…
The lentil salad fills the place of a salad dressing – no need for any additional calories! Plus lentils have amazing health benefits. Check them out here.
Plus 1/2 a whole wheat pita
Plus Rainier cherries (MY FAVE on sale this week at Hannaford) and blueberries from the Farmers Market.
Matt forwarded me this article about Hannaford (my grocery store of choice since we do not live near a Whole Paycheck Foods). They built the first supermarket in the US to be Platinum LEED certified. Go Hannaford – now I feel good about spending so much of my money there.
I also had two pieces of Endangered Species Dark Chocolate with Mint.
After work I am going to the Farmer’s Market to pick up a few things and then home for the night. See you later!
