June 9, 2019 – It’s all about yummy: Avocado toast, tomato/avocado salad and hot chocolate lentils

Perfect day, wonderfully healthy. Winning back my health. It is 95 plus degrees here today and so happy I cooked yesterday so I didn’t have to heat up my house. Breakfast simple, avocado toast. Lunch was one of my meals I cooked yesterday (lentils). Dinner tomato and chicken breast sandwich along with a tomato and avocado salad. Perfect eats for a hot day.

Breakfast: Avocado toast with maple syrup, smoked salt and grapes

Lunch : Hot chocolate lentils with rice, asparagus, salsa and sour cream

Dinner: Chipotle pepper smoked chicken breast with smoked, chipotle ranch, tomato and Dave’s 21 grain bread. Plate of tomatoes and avocado with sea salt

MEALS

Breakfast: Avocado toast: Dave’s 21 grain bread with avocado, smoked salt and maple syrup with a side of black grapes

Lunch: Hot chocolate lentils with rice, steamed asparagus, salsa and sour cream

Dinner: Chipotle pepper smoked chicken breast with smoked, chipotle ranch, tomato and Dave’s 21 grain bread. Plate of tomatoes and avocado with sea salt

Carrot soup recipeZero fat, vegan – made 9 cups

  • 2 pounds of carrots
  • 1 onion
  • 6 cups of water
  • Penzeys sweet curry seasoning
  • 1 jalepeno pepper

Method

  • Saute diced onion in water, in large pot until caramelized
  • Add diced carrots to the onions
  • Add diced jalepeno pepper to carrots and onions and continue to saute
  • Add curry seasoning,salt and pepper to taste, I think I added about 2 tbl of curry, 1/2 tsp salt, a few grinds of pepper
  • Add 6 cups of water to vegetables and simmer until vegetables are tender
  • Remove soup from heat and cool a bit
  • Puree soup until smooth
  • Serve with a drizzle of lime juice
Advertisements