What I Eat - Day Sixty-Nine

The next few months of 'What I Eat' will be all about eating locally and in season!   

Breakfast - Strawberries and Toast

I'm definitely enjoying the fresh local strawberries!   The toast was made with Silver Hills Gluten Free Omega Flax Bread.  

Lunch - Salmon and Sliced Cucumbers

I must admit, this lunch has become a bit of a regular thing for me when I don't have leftovers.   I mix canned salmon with Renee's Poppy Seed Dressing, and then eat it with sliced cucumbers. 

Dinner - Roasted Vegetables and Lentil Pilaf

I was happy to eat this wonderful dinner that my friend Sarah made for me, especially on a night when I wasn't feeling like cooking myself.  

Lentil Pilaf 

Ingredients:
-one can lentils, rinsed and drained
-one cup basmati rice, washed and drained
-tbsp butter/oil
-2 tsp yellow curry
-1 tsp garlic powder
-1/2 tsp chili powder
-2 cups vegetable broth (Campbell's)
-cilantro (as a topping)
 
Instructions:
Melt the butter or warm the oil in a pot.
Add the spices and heat for 60 seconds.
Add the rice, cook briefly at a high heat. 
Add the vegetable stock and lentils.
Bring to boil and cover, simmer on low until all the water is absorbed.

Roasted Vegetables

Ingredients:
-2 carrots, cut into medallions
-4 small potatoes, cut into pieces
-half a dozen radishes, sliced
-broccoli, cauliflower and mushrooms - chopped
-1 tsp toasted sesame oil 
-1 tsp olive oil
-feta cheese (as topping)

Instructions:
These vegetables were roasted in the T-fal Actifry, pictured below.   The advantage to this appliance is that it roasts/fries food very quickly, and with very little oil.  The disadvantage is that the non-stick coating may release toxins into the food.  (Generally, the best thing to do it to avoid using any Teflon pans at a high heat.)   The vegetables were certainly very fresh and delicious!