Posts Tagged ‘Lentils’



Isn’t that just beauty?!  That was in my line of view as I was driving home this afternoon from lunch with my main squeeze.  No worries … I didn’t snap ‘n drive.  I actually made a pit stop and just so happened to have my lucky camera with me.

So, howdy.  How are all you fabulous people today?  We’ve had the craziest weather here in the Carolinas today.  The wind hooted and hollered at us all last night, shaking the bones of the house, causing it to moan and groan like a little kid with a plateful of Brussel sprouts.  The wind gusted up to 45 mph throughout the day.  Felt like Dorothy, yes, I did.  It would be sunny as a summer day one minute and the next, raining buckets with the the cruelest skies.


Warmed granola with pumpkin, 1/2 banana, flax, wheat berries and soy

B: Warmed granola with pumpkin, 1/2 banana, flax, wheat berries, soy and a sprinkle of unsweet coconut


As of now, the winds seem to have calmed, but it surely has brought in a batch of cool air that this January has been missing.  No problem though … we’re all snuggly in a blanket on that super comfy couch I mentioned this morning.

Since I had to park the car for a while to get the oil changed, Devin met me and took me to Panera for lunch.  I ordered my favorite seasonal salad, the Fuji Apple Chicken with the balsamic vinaigrette on the side –



It was seriously covered in dried apple chips. Delicious.


When Devin got home tonight, we went right to work replacing the ceiling light fixture in the laundry room.  To make a long story short, a florescent fixture was installed when the house was built and the ballast had burned out.  Hence, no light.  Gotta have light to do the laundry, right?  Well, since this part costs more to replace than an entirely new fixture, we decided to just change the fixture.  Let me just tell you … I should sell the next Griswold movie plot to Warner Bros.  It’s like a three-ring circus when the two of us try to get involved with anything electrical.  I’ll just say there was some bad words involved, but after triple amount of time we estimated it would take, we were done.  And successful, I might add. 


Salmon with Lentil Pilaf



We’ve had this before, not too long ago.  The recipe and how-to can be found here.  I made a couple small changes though since the lentils were prepped on Sunday –

  • Used ~1/2 cup reduced sodium chicken broth (not as much needed since lentils were already cooked)
  • Instead of tomato paste, I used ~1/4 cup diced tomatoes with jalapenos that I had leftover in the fridge already

This definitely hit my craving spot for salmon.  Oh, did I ever mention my love for lentils?!  I do, I do.  I need to remember that and eat them more.  Soooo good.

Alrighty, tighty, I’m calling it a night.  I’m really making an effort to spend a little less time on the computer at night when Devin is home.  Some most nights I flip it on right after dinner and I don’t put it away until I go to bed.  Bad wife.  Shame on me.  😳

Sleeps well lovelies!


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Hello fabulous people everywhere!  Ahh … where do I begin?  I have missed you so, after being away from my computer since this morning!

I didn’t leave myself anytime to blog this morning after Veggie Girl got me hooked on Google Reader.  Um, hello … what world have I been living in?!  Obviously one that is in super slow-motion.  I had NO idea Google Reader was going to open up a whole new way of life for me!!  Thanks Veggie Girl – YOU are the queen chica! 😀


Ok, let me give you a little play-by-play of my day …

After getting so wrapped up in Google Reader, I panicked when I realized I hadn’t yet eaten, so I flew downstairs and scarfed down a delicious bowl of granola with sliced bananas and wheat berries as fast as I could –


Yum yum to the tum.  Panic subsided.

Even though I was a little behind, I made sure to get in a full workout with weights, totaling 45 minutes.  Normally my strength training days are T and Th, but this week I decided to change it up and go M, W and possibly, F.  I used to strength train 3 days a week, but have gotten out of the habit.  I’ve been thinking of going back to three again … we’ll see.

When I was done I whipped up a protein shake with a scoop of my daily Green Vibrance


Most days I can stomach my daily greens mixed alone with juice and then there are days when it just has to go incognito.  8)


My homegirl, Amy, had the day off from work today, so guess who played hooky?!  Oh yeah.

Another guess … can you figure out where I wanted to go for lunch??  Well … whatcha got?

Oh yeah x 2 –



I could live there and be the happiest gal in the world! ❤ ❤

Here’s what I crammed into that bowl of goodness:

  • Spinach/romaine
  • Cherry tomatoes
  • Cauliflower
  • Sliced mushrooms
  • Baby carrots
  • Bean mixture – garbanzo, kidney and soy
  • Pickled okra (anyone else??)
  • Sprouts
  • Apple slices
  • Dried cranberries and raisins
  • Sun-dried tomato feta

After lunch, we buzzed around town for a little while longer before she had to leave for her masssssage appointment.  Lucky girl.

I was able to get some additional things done while out and about.  I didn’t end up getting home until almost 6 o’clock, then I chatted with my main squeeze for a while before starting on dinner –

Have I ever shown you my board?  It makes life interesting!!

Have I ever shown you my board? It makes life interesting!!

I found this recipe while perusing the Food Network and it happens to belong to the barefoot lady.


Here’s how I put it all together …


(For two)

  • 1/2 cup dry lentils
  • 2 carrots, sliced
  • 1 large celery stalk, sliced
  • 1/2 cup chopped onion
  • 1/2 cup sliced mushrooms
  • 3/4 cup chicken broth
  • 1 tbsp. tomato paste
  • 1 tbsp. red wine vinegar
  • EVOO
  • S&P
  • 2 salmon fillets


In a large heat-proof bowl, pour boiling water over lentils to cover and allow to sit for 15 minutes; drain and set aside.  Heat a small amount of oil in skillet, add onions and cook for ~10 minutes until translucent.  Add mushrooms and cook for 2 minutes.  Next, add lentils, carrots, celery, broth and tomato paste to skillet; cover, reduce heat and simmer for 20 minutes.  Add vinegar and season to taste.

Preheat oven to 450 degrees.  Rub oil, S&P over salmon fillets.  Heat oven-proof skillet over high heat for 4 minutes.  Lower heat to medium-high and place salmon in skillet, seasoned side down.  Cook for 2 minutes, undisturbed, until very brown.  Flip fillets and place skillet in oven.  Cook for an additional 8 minutes or until fish flakes easily with a fork. 

Spoon lentil pilaf onto place and place salmon fillet on top.  Enjoy!




I really, really enjoy lentils and for some reason, I always forget about making them.  This one scored big time in this household and really was pretty simple to make with a little prep work ahead of time.  So easy, in fact, that I had most of the dishes I dirtied cleaned up before we even sat down to eat.  Love that!

We also had a chopped salad with spinach, carrots, celery and mushrooms –



We are now trying to figure out what was making scratching noises over our heads while we were eating dinner.  I am praying a little critter hasn’t wriggled it’s way in between our first and second floors.  That sounds like a headache I don’t want to deal with right now.  As I mentioned before, we have a protected preserve behind our house, so we’ve seen it all pass by … deer, raccoons, mice, snakes, spiders, owls, a random kid every now and then.  You get the point.

Anyways, I’m gonna call it a night … make it a good one!

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