I'm definitely enjoying the fresh local strawberries! The toast was made with Silver Hills Gluten Free Omega Flax Bread.
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.
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.
-one can lentils, rinsed and drained
-one cup basmati rice, washed and drained
-2 tsp yellow curry
-1 tsp garlic powder
-1/2 tsp chili powder
-2 cups vegetable broth (Campbell's)
-cilantro (as a topping)
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.
-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)
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!