June 5, 2019 – It’s all about yummy: Barley; mango cornichons, green onion, corn salad on toast and Ethiopian lentils

Perfect day, wonderfully healthy. Winning back my health. I have started a new job and want to maintain healthy eating habits. The first two days on the job were a bit tough as I wanted to get a lay of the land. By day 3, today, I worked out the kinks and right where I was before. Healthy eating habits. It came down to meal prep and packing up the food the night before so I could just put everything in my lunch bag and go. I even brought my favorite container to warm up my food at work. Looking good.

Breakfast: Barley, cashew milk and mango

Lunch : Green curry soup with cornichons, green onion, corn salad on toast

Dinner: Ethiopian lentils with rice, mango and avocado

MEALS

Breakfast: Cooked hulled barley simmered in cashew milk (flavored with almond extract and cinnamon), with mango with reduced balsamic and raw almonds

Lunch: Chickpea, cornichons, green onion, corn salad on toast with Green curry soup: purple sweet potato , onions, carrots in a corn, coconut base (seasoned with green curry paste, garlic and ginger)soup

Dinner: Ethiopian lentils (berbere seasoning) with basmati rice, avocado and mango

Chickpea, cornichons, green onion, corn salad/sandwich filling

  • 1 1/2 cups of cooked chickpeas
  • 2 tbl garlic mayo (I used Just Foods Vegan Garlic Mayo)
  • 10 cornichons, diced fine
  • 2 green onions diced fine
  • 1 tbl dijon mustard
  • 1/2 cup corn
  • salt to taste

Method

  • Mash the chickpeas (to the texture you like)
  • Add cornichons, green onion and corn to the chickpeas and mix well
  • Add the mayo and mustard to the chickpea mixture and mix thoroughly
  • Salt to taste
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