I am excited to bring another edition of What I Eat in a Day, or truly what WE eat in a day as this reflects what my husband and I ate. This edition features...
a Tomato Herb Tofu Scramble for breakfast loaded with vegetables, spices, herbs and tofu. For lunch we had Balsamic Roasted Root Veggies over Quinoa and Sprouts with Artichoke Hearts on Top, a Loose Leaf Chia Tea Latte for a treat and then Healing Lentil Cabbage Soup for dinner. I was hesitant to record because I needed to go to the market, but thought it would be fun to show what I came up with using a random mix of vegetables that needed to be used. Use what you have on hand and add your favorite spin. The PDF is attached with the recipes for ease. To your health, Christa
Healing Lentil Cabbage Soup Ingredients:
- 1 Liter Filtered Water
- ½ Cup Split Yellow Lentils (or desired)
- 2 Tbsp. Minced Ginger
- 2 Tbsp. Minced Garlic
- 2 Tbsp. Minced Onion
- 1 Cup Celery – Diced
- 1 Serrano Pepper – Minced
- 1 ½ Cup Purple Cabbage – Chopped (or green cabbage)
- 2 Tbsp. Freshly Squeezed Lemon Juice
- Salt & Pepper to taste (about 1 tsp ea.)
- 1 Tbsp. Dried Oregano
- Pinch of Thyme
- Handful Freshly Chopped Parsley
- 1 Tbsp. Gluten-Free Flour
- Add 1 Liter of water to a small pot, along with the lentils, ginger, garlic and onion. Cover. Bring to a boil, cook for 5 minutes. Reduce to a simmer. Cook until the lentils are softened.
- Add 1 Cup of Celery and 1 Serrano pepper, cook for 5 minutes.
- Add the cabbage, lemon juice, salt, pepper, oregano, thyme and parsley. Cook for 5 minutes. Add 1 tbsp. of gluten-free flour (or flour of choice) and whisk. Serve hot with a little parsley on top and optional dippers like chips.
PS - Today is a joyous day indeed, it is my sister, Janelle's Birthday!!! She is a bright light in many peoples lives, please join me in wishing her a very happy day!
| what_i_eat_in_a_day_6_pdf.pdf |
