April 6, 2019 – Misir Wot, red cabbage, potatoes, smoked salmon… Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

I slept in so no breakfast, just coffee. Leftover salad with smoked salmon and potato/leek/baby bok choy soup. I needed an afternoon snack so my go to grilled cheese a la waffle maker.

Dinner was superb, misir wot (Ehtiopian red lentils), first time I have made this dish. I sauteed a shallot in water, added 1 clove of garlic and then added powdered ginger, berbere seasoning and tomato paste. The berbere and ginger came from Penzeys. I love this shop, very fresh spices. Lentils were served with basmati rice, asparagus with a bit of sour cream and salsa. Totally love the lentils, will make them again!

MEALS

Breakfast: Coffee, I slept in

Lunch: Potato, leek, onion, bok choy soup with a bone broth base. Red cabbage slaw with beets, red onion, tangelos and a coconut infused balsamic dressing, made with horseradish mustard with smoked salmon and coconut infused balsamic from my favorite shop in Campbell, The Olive Bar

Snack: Grilled Cheese (made in the waffle maker) with pinenut chipotle cream

Dinner: Misir Wot (Ethiopian Red Lentils – seasoned with Penzeys Berbere seasoning), over rice with a tbl of sour cream to tame the heat and a side of asparagu

  • Potato, leek, baby bok soup (made with bone br
  • Red Cabbage with Coconut Infused Balsamic Dressing with Smoked Salmon
  • Coconut Infused Balsamic
  • Ingredients for Grilled Cheese Sandwich
  • Grilled vegan cheese sandwich with a pinenut/chipotle cream
  • Misor wot (Ethiopian Red Lentils - made with Penzeys Berbere Seasoning), over rice with a bit of sour cream and asparagus with salsa on the side
  • seasoning for misir wot
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