June 11, 2019 – It’s all about yummy: Yogurt, curry carrot soup and hot chocolate lentils in 105 degree weather

Perfect day, wonderfully healthy. Winning back my health. It is 105 degrees here today, back to work and so happy I cooked on Saturday so I warmed up food and didn’t have to heat up my house. Breakfast simple, yogurt. Lunch and dinner were my meals I cooked Saturday. Perfect eats for a hot day.

Breakfast: Yogurt with grapes, banana and almonds

Lunch : Honey roasted ham with mustard on Dave’s 21 grain bread. Curried carrot soup

Dinner: Hot chocolate lentils with rice, avocado, sour cream and salsa

MEALS

Breakfast: Skyr (Icelandic yogurt) with black grapes, banana and balsamic reduction

Lunch: Honey roasted ham with mustard on a slice of Dave’s 21 grain bread. Curried carrot soup

Dinner: Hot chocolate lentils with rice, avocado, salsa and sour cream

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
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