A perfect three course 3 point Saturday lunch (a lot of food for 3 points, I think I have WW down. Staring with a Weight Watchers zero points, scallop soup, I think it was the leeks and fennel that made all the difference. And easy to make, seafood stock, onions, carrots, celery, fennel, leek and 1 pound of scallops. Seasoning, I was playing with the seasoning. I know I added chervil, marjoram, bay leaves and fennel salt. Entree curried squash and red lentils with brown rice. Dessert pineapple & reduced balsamico. Appetizer and main on my favorite Quimper dishes, I think it is because I am watching Season 2 of The Marvelous Mrs. Maisel. She went to France in episode 1, I went using my French dishes.
How to finish the day… blue corn grits with braised red pepper, leek, fennel and zucchini with a side of steamed asparagus… so tasty and healthy.
I cook them in water as they cook and absorb the water I whisk in more water, only use a whisk these days as it seems to work best. When finished cooking I whisk in nutritional yeast (noosh) and vegan butter (I love the Miyoko’s brand of butter) instead of the usual butter and cheese. Makes for a nice creamy grits. And blue corn grits rock.
Meals for today… Breakfast: hulled barley cooked with almond milk, pineapple, cocoa powder and cinnamon topped with diced almonds. Lunch: Thai red curry Kuri squash and red lentils with brown rice. Both tasty and healthy. Dinner already made and needs to be warmed up Green Lentil Soup with Hickory Farms Turkey Summer Sausage.