Oatmeal: my favourite breakfast in 4 variations

Ok, this is a little silly. A really long post about oatmeal and recipes on how to make it. But this isn´t so much about following the recipes, more as an inspiration, or a reminder of good oatmeal is for you, how versatile and easy it is to make, and not at least how tasty it can be!

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I remember being asked what my favourite breakfast was once. If I were to choose whatever I could have, what would it be. And I immediately replied oatmeal – to the person asking´s great surprise. He was like OATMEAL???? “Seriously? Did you understand the question?”

Sure I did! Like many guys, he didn´t share my enthusiasm for oatmeal, because he, like many other, had bad experiences with oatmeal growing up. And he didn´t know how to prepare it either, either turning it into a dry mass, or too watery, almost soupy-like.

So of course, this guy probably wouldn´t prepare it anyway, since his idea of oatmeal was equal to a nastylooking and tasteless thing. Not that it´s rocket science to prepare a bowl of oatmeal, but it almost seems like it, when you can accomplish so much with so little effort! From dull to delish in an instant! You better try. You owe it to yourself to try a decent bowl of oatmeal for breakfast every now and then. And who knows, maybe you´ll be an oatmeal-convert too? I recently convinced my mum, who had a strong resistance against oatmeal due to childhood overdose.

I particularly like oatmeal for breakfast this time of year, when it´s cold outside.  It´s such a comforting breakfast for cold days, warming you up so you´re prepared to leave the house!

I make my oatmeal in many different ways. Or actually, come to think about it, I don´t.  But what I add to the oatmeal depends on what I have or what I´m in the mood for. And the key ingredient, which isn´t an ingredient at all, but a method, is to soak the oats overnight. I find that really makes the oatmeal a lot better. Soaking also make the oats more digestible and help your body to absorb the minerals from the oats. And, it reduces the cooking time – which is always a plus in the morning!

My toppings usually consist of some kind of fruit, some kind of nuts and something creamy: Fruity+Crunchy+Creamy. I always have roasted almonds around, because I simply cannot live without. Fruit/Berries can be whatever´s in season, or whatever you prefer, and nut butter, youghurt, applesauce  can be the creamy component. But these are just suggestions, and my personal preferences,  but of course any toppings and combinations can do!

Classic oatmeal for 1

I guess you don´t really need a recipe for oatmeal, but here´s a single serving of oatmeal ingredients without any add-ins or toppings:

  • 1 dl oatmeal
  • 2 dl milk
  • salt

Almondy oatmeal with persimmon (and chocolate chunks)

This is my favorite at the moment. I love persimmon, and now that the season is here, I want as much of it as possible. So I included it in my bowl of breakfast oatmeal, with great success!

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Toppings: 1/2 small persimmon chopped,  a spoon of almond butter, roasted almonds and/or dark chocolate

Add the oats and milk to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed. Stir in almond butter, and serve with chopped persimmon,  almonds (and/or chocolate)

Coconut-Banana oatmeal with blueberries 

  •  2 dl / 1 cup of water
  •  30 g / 1/3  cup of oats
  • 4 tablespoons of coconut milk
  • 1 tablespoon of almond butter
  • 1 banana

Toppings: fresh blueberries, crushed nuts, raisins and cacao nibs or chocolate

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Simply add the oats, water, coconut milk and slices of banana to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed. Then stir in the almond butter and coconut oil and let them dissolve into mix. Once it’s all nicely mixed pour it into a bowl, add all your favourite toppings and then it’s ready to enjoy!-berry oatmeal

Banana-berry oatmeal:

Toppings: 1/2 a banana, a handful fresh or frozen red berries of choice and a good scoop of peanut butter

Add the oats, water, milk to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed. Serve with chopped apple and roasted almonds, and a good dollop of dulce de leche with a sprinkle of sea salt on top, giving it a lovely luxury touch.

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Oatmeal with apple sauce, natural/greek yoghurt and nuts 

This has become another favorite lately, after I made my own very delicious applesauce of the tasty Norwegian apples in season right now. Of course bought applesauce is good too, but if you have access to good flavourful apples, it´s really worth it and easy to make your own.

Add the oats, water, milk to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed. Serve with a tablespoon of applesauce, youghurt and a handful of your favourite nuts or a muesli.

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Caramelly oatmeal with apple and nuts

Toppings: 1/2 apple diced, 1 spoon dulce de leche and a handfuld of chopped  roasted almonds

Add the oats, water, milk to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed. Serve with chopped apple and roasted almonds, and a good dollop of dulce de leche. I can´t really take credit for this one, but thanks to GRØD who put oatmeal in fashion and popular, this has become one of my (and their) all time favorites.

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Whole grain scones with raisins & walnuts

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Scones! Gotta love´em! I know I do. I´ve said it before, and I´ll say it again: I love scones! I´m not afraid to admit it. It´s a fact, it´s a thing I can´t deny, like the fact that I will love them till I die… Ok – you get the picture.

Why this love of scones you say?
Well first of all – they taste amazing, but secondly, and maybe most importantly, you can start baking and get to the eating-part within 30 minutes! Unlike their yeasty relatives… And may I add that there´s absolutely no kneading involved! Only slight stirring, and even barely so. Which means you don´t have to wait for the dough to rise or to evolve to another stage, which again means there´s no disappointments when your dough doesn´t behave like it´t supposed to. No, no. None of that. Scones are grateful little creatures. At least compared to their yeasty cousins, which seem to live a life of their own. And that can be interesting at times, but other times, you want to be in charge, you want to be the master in your own kitchen. And then, my friend – scones are your friends.

And, like many other things I guess, you can play around with them, mixing them up with different kinds of flour or addings to suit your liking that day. You can go all in with full cream, butter and sugar and chocolate, or you can add berries or fruits for freshness, or you can substitute some of the ingredients to make a sweet, yet slightly healtiher scone. That´s what I intended to today. Sweet – yes. Always sweet to suit my sweet tooth, but also trying to make them a little less fatty and sugary, so that I can gobble on more of them, and eat them like a sweet substitute for bread.

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Like I may have mentioned before, I´m on an everlasting search for a scone recipe that will resemble, or ideally copy – (but I don´t aim that high any longer) – the scones from my time working at the Lie Nielsen bakery. And judging by the photos, and list of ingredients, these seemed to be fitting.´ve actually made these once before, but that was a long time ago. I couldn´t really remember how they turned out last time – so it was time to make them again! It was my turn to bring baked goods to my sweet-loving health-concernded classmates this week, and what opportunity could be more appropriate? The recipe is from a book from the Norwegian bakeri Åpent Bakeri. I don´t really know the bakery, since it´s based in Oslo, but from what I´ve heard, it´s one of the best. And their scones are no exeption… And neither are mine – if I dare say so!

Scones (adapted from Åpent Bakeri)
– yield 8 decent sized scones

115 g sugar
100 g butter
1 dl buttermilk or greek yoghurt
2,5 dl milk
375 g flour (I used about 200 g wheat, and 175 whole grain – a mix of spelt/rye flour)
25 g baking powder
50 g walnuts
75 g raisins

The day before baking, soak the raisins.
(Or at least for a couple of hours – if your scones-cravings are urgent!)
Drain the raisins, then set them aside on a paper towel to soak up any external moisture.

In a large mixing bowl, beat together butter, yoghurt and sugar. Add the (sifted) flour and baking powder mix in stages, then knead lightly till it is smooth and elastic in texture. Slowly add the milk while beating, and stir the mixture till it is smooth and lump-free (don’t worry if it appears curdled, mine did and my scones still turned out beautifully!) Carefully stir in the soaked raisins and walnuts, then shape the dough into a ball. (Be careful not to over-stir! The less you do the better – You just want the dough to hold together and be somewhat lumpfree) If the dough turns very wet, add a little more flour.

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle withe chopped almonds. Use a sharp knife to cut into 8 triangles. I like to pull them apart too, just to make sure they bake more evenly. Place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature with butter. Simple as that! And that´s why I love scones!

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Cottage cheese-apple-pancakes

Pancakes are back! Well, where they ever really out? Nahhh, not really. Just took a break after a pancake overdose some time ago. And ironically enough, a holiday in the US, consuming a lot of breakfast-pancakes, was what made me want more! I had a lot of pancakes over there… When I´m in the states (sounds as if I go there regularly – but frankly, this is just my second visit! But I´ll be back, for sure! Love it!) I try to eat as american as possible, and by american I mean all the classic american stuff. And of course local specialites. Well, I try to do this whereever I go. When in Rome, right? (And when I actually was in Rome this summer, I indulged in risotto, pizzas, gelato….need I say more? But that´s another story!) So – I was in the states, and breakfast was not included in our hotel, so we went out for breakfast each day. And pancakes were always appealing to me – speaking to me – choose me, choose me! So I did. Over and over again. By the end of our holiday, I´ve had my decent pancake-share- Some really great, some mediocre pancakes, but most importantly, I remembered how tasty a pancake-breakfast can be. So, one week later, my jetlag was more or less gone, it was weekend, and my pancake cravings began. I gave in. Though, not the typical american classic kind. I tried to make them a little healthier, non-US-style! (But then again, I´m no longer in America, but in healthy whole-grain scandinavia, surrounded by health-freaks from my study. So I adapt, once again!) I bought some cottage cheese for some reason (I never eat it) and decided to use some of it for pancakes. Since I didn´t have blueberries or bananas and was to lazy to get out, and I was beginning to get a cold as a result from 10 days in Miami, and then back to cold Denmark, I had to make them without fruit or use what I had. I had half an apple, and decided to use that. Grated it into the batter. And then I was ready to make some pancakes! They turned out really moist because of the apple and cottage cheese, though the texture was a little different then the usual pancake. I also made them whole grain to make them a little healthier. And then I drenched them in butter and syrup….. Next time, I think I´ll go for the real thing though! But as a less-guilt-free pancake this is really good! And moist!
After a little research online, I had a certain idea of a recipe, and mine went something like this:

Cottage cheese-apple pancakes (about 10)

1/2 cup cottage cheese
1 egg
1 tsp vanilla extract
1 tbsp syrup (I used agave, but maple or honey will do!)
½ cup all purpose flour
¼ cup whole wheat flour
1 tsp baking powder
Butter/oil for frying.

Puree the cottage cheese and eggs in a food processor for about 30 seconds. Add in the dry ingredients, then and pulse just until combined, and stir in the grated apple.

Preheat a griddle, skillet, or any flat bottomed pan on medium/low heat.

*The pancakes need to be cooked on a lower heat for a little longer than normal pancakes.

Add some butter to the pan if you’re pan isn’t non stick. If it is, you probably won’t need any addition butter to prevent sticking. Scoop the pancakes onto the preheated griddle and use the back of the scoop to spread the pancakes a bit. Cook for about 4 minutes per side.

*The outside of the pancakes will be a deep golden brown when they’re done, not a light golden brown. Serve with syrup and butter, bananas, berries or whatever you fancy!

Blueberry scones

It´s easter!
That means I´m home back in Bergen, I have some time to kill while everyone´s at work, and later I have some more time because of the holidays which is perfect for some staying in-activities, such as baking. And, I have people to feed, plus room in the freezer for whatever leftovers there might be! Oh, the opportunities! And not to mention, I have a lot of stuff, like berries, in the freezer, so I don´t have to get out buying overpriced supermarket-berries. Or getting wet. And like I said, it´s easter, which means some easter-treats has to be made. Only in case the easter bunny doesn´t show up, of course.

Today is a perfect day for baking. The rain is pouring down, the shops are closed, and although my boyfriend was supposed to start his holidays today, he had to arrange a quick meeting in a café. How rude! Taking clients to cafés instead of me – on our holiday! Well, there´s only one thing to do. If I can´t come to the café, the café must come to me. Which is actually a better option in this weather. Now I only had to choose a café-like snack. Like always I´ve done some baking-research before I got home. The list of recipes to try, I´ve realised is a never-ending project, as people like myself keep adding tempting recipes, and I keep both buying and borrowing cookbooks. I don´t make it easy for myself. So many recipes, so little time! And the fact that I´m on a daily search for recipes – without any other reason than just for the sake of it – well, I better get baking!

Starting with this scone recipe. These scones immediately made it to the top of my baking list, pushing down brownies, pound cake and other things that have been lined up for quite some time – poor things. But sometimes, you see a picture of something so appealing, you can´t get your mind around anything else, and there´s only one thing to do. Bake it. Get it out of the system. See if they taste as good as they looked at the picture. And of course, compare yours to the original. Uglier, prettier? It´s usually the first. But these turned out quite decent, if I may say so.

Taste wise – well, I don´t have anything to compare with, but I thought they were pretty darn good! The recipe calls for partly whole wheat flour, which I substituted for rye flour. (That´s what I had) That made them more filling and hearty, without feeling overly “healthified”. They´re still sweet and moist, but just perfectly balanced. You could easily have these for breakfast – or any other time of the day!
I enjoyed mine fresh from the oven with a cup of tea for a late lunch. I couldn´t resist adding some butter (can I ever?) – butter melting into warm baked goods – seriously, how can anyone resist?
Even so, they are flavourful enough on their own, so they don´t necessarily need anything. But I imagine a dollop of whipped cream wouldn´t hurt either. So you can dress it up or down, and serve it as breakfast, afternoon snack or dessert! Or all of the above. Go crazy!



Berry Almond Scones
(slightly adapted from thevintagemixer)

1 stick (8 tbsp)butter, cold, plus 1 Tb melted
1 cup frozen blueberries
1/4 cup sliced almonds
½ cup milk
½ cup Greek yogurt
1 cup all-purpose flour, plus more for dusting the work surface
1 cup whole wheat/rye pastry flour
½ cup sugar, plus extra for sprinkling
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt

Instructions

Yields 8 generous blues-killing scones
Adjust an oven rack to middle position and preheat to 220 C/ 425˚ F.
Grate the frozen butter on the holes of a large box grater.
Whisk together the milk and Greek yogurt in a medium bowl; refrigerate until needed. In another bowl, combine the flour, ½ cup sugar, baking powder, baking soda, salt and almonds in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.

Add the milk-yogurt mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times. Add small amounts of flour as needed to prevent sticking.
Roll the dough into a 12-inch square.

Sprinkle the berries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Fold up the edges of the dough up so that all of the berries are concealed inside the dough. The dough should resemble a ball. Flatten the dough and gently form into a circle (about 7 inches by 7 inches). Using a sharp, floured knife, or a sharp dough scraper/chopper cut the circle into 8 equal triangles (like pie wedges). Transfer to a parchment lined baking sheet. Brush the tops of the scones with melted butter and sprinkle lightly with sugar or more sliced almonds. Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool at 10 minutes before serving. If you can wait that long!

Carrot spice muffins

We´re having a group project at school for the moment. It´s not really hard. There´s really not a lot to do. It´s not very time consuming. We just have to get together, from time to time, to figure out what to do next and to plan and divide the tasks between us. Quite frankly, I feel like I´m having a vacation, because there are so little to do, so few lectures, and the ones we have finish before noon, so there´s a lot of time waiting to be filled! It´s not like I have a job, a specific hobby or workout schedule, so what else to do than bake! Wait, I guess that IS my hobby! 😉

I´ve been trying out a few recipes from my beloved Baking from my home to yours, which I feel obliged to, as it was such a hassle to get it. But within the muffin section I have only tried one recipe – the great grain muffins. On the other hand, I´ve baked them a couple of times, cause they are so tasty! But if the rest of the muffins are as good as them, I think I ought it to myself to bake my way through them! I wanted to bring some muffins to school for my group to enjoy, for a day we planned to stay at school finishing our project. And since I and my fellow students study nutrition, I decided the carrot muffins would be appropriate! Slightly healthier, but still with the sweetness and moistness of a regular carrot cake, but without the frosting. Though frosting probably could work out very well too… (Or maybe omitting the frosting is the the health-alibi. Whatever. When you put vegetables into muffins it equals healthy in my world!)

So, the verdict: They were absolutely lovely! I got praises and requests about the recipe from the group, they were a total hit! I loved their moistness, but without that greasy feeling. And they´re just sweet enough, without leaving you with a feeling of going into a sugar-coma. And – believe it or not – I actually didn´t miss the frosting! I did put some butter on, just to try it out, but I guess that´s just me. I butter everything! But there was really no need to. I did cut back a little on the oil and sugar, which wasn´t a problem, and next time I´ll try to substitute some of the flour with whole wheat too. And, before you dig in, I have to say: let them cool. It´ll be worth it. The flavour intensifies and they become so much better! And I loved the different textures provided by the carrots, raisins and walnuts. I didn´t have coconut, so I left that out, but I guess that would be a nice addition texture- and taste-wise! I´ve actually never tried coconut in carrot cake, so I guess it´s time to face that fear! Next time. Because there will certainly be a next time with these!


Carrot Spice Muffins

from Baking: From My Home to Yours, by Dorie Greenspan
makes 12 muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup (packed) light brown sugar
2/3 cup flavorless oil, such as canola, safflower or corn
2 large eggs
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1/2 cup shredded sweetened coconut
1/3 cup moist, plump currants or raisins
1/3 cup pecans or walnuts, toasted, cooled and chopped

Getting Ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pans, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over-mixing the batter. Stir in the carrots, coconut, currants, and nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted in the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Or just leave them the way they are!

Greek Salad – summer rescue!

It’s been a long cold lonely winter, but the it’s mid-march and spring is here! Well, that’s what the calender says anyway, but that’s not really in sync with reality. I was sitting here listening to one of my Beatles’ favourite songs, Here comes the sun, ready to embrace the season with spring, flowers and sunshine when all of a sudden it started SNOWING? Wtf? Ok, I know that’s not unusual in march, it always happens in Norway anyway. But I thought I’d escaped that, that I’d be safe here, now that I’ve moved to Denmark. That winter would be over when it’s supposesed to be, which is now. But no, it started to snow, it continued to snow, and the streets were white when I got up this morning… (One the bright side, I did see the weather as an excuse to make myself a nice cup of hot cocoa with whipped cream, but that’s another story…) But today I thought when summer isn’t coming to me, I have to come to summer! And no, I’m not on a one-way-plane to a Greek isle, unfortunately, but I do have the next best thing – Summer feel in the form of summer flavours, in the form of Greek salad! One of my all time favourites. Probably because it brings back nice memories of summer and sun. And that was exactly what was needed today. Summer in a bowl. And it helped! I didn’t mind looking out on the snow, when I had this! Plus it’s so easy to throw together, so if you too miss the summer, make this and dream yourself away to a little greek taverna along the beach…Instant summer is on your way! Help is near!

Greek Salad (recipe from Allrecipes.co.uk)

3 large ripe tomatoes, cut into medium pieces or wedges
2 cucumbers, sliced
1 green pepper
1 small red onion, thinly sliced (if you can’t spot any onion on the pictures it’s cause I didn’t remember it until after the photos…)
salt and freshly ground black pepper to taste
4 tablespoons olive oil
1 1/2 teaspoons dried oregano/greek salad mix, if you’re lucky to have some like me!
200 g pack feta cheese, crumbled
handful black Greek olives, pitted if desired

Directions:
In shallow salad bowl, combine tomatoes, cucumber and onion. Sprinkle with salt to taste and let sit for a few minutes so that the salt can draw out the natural juices from the tomato and cucumber.
Drizzle with olive oil and sprinkle with oregano, and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Tip:
Letting the salted tomatoes and cucumbers sit for awhile before adding any oil is essential to a good Greek salad. The natural acidic juices from the tomato combine with the olive oil to make a delicious dressing, with no need for vinegar or lemon juice. Crusty bread is also a must so you can mop up every last bit of juice!

Enjoy!

Roasted broccoli and prawns

I just had this for dinner – and I could not believe how something so simple could be so tasty! Broccoli never tasted better. Well I like broccoli either way, but I knew this was a hit when even my boyfriend loved this dinner, despite it’s health factor! “This broccoli munch-munch- is so tasty! That was kind of surprising!” Those were his exact words. Now that’s a success. Another dish added to my repertoire.

I spotted this dish on the amateur gourmet, probably the funniest food blog there is. I was very intrigued about this way of preparing broccoli. That was new to me!The broccoli turns crispy and caramelized, adding Middle Eastern spices (cumin seeds, coriander seeds), and then prawns… well so few and simple ingredients can acutally transform into a meal. A very good meal. Plus it couldn’t be easier. I followed the recipe, but didn’t measure anything up. No need to. Go with the flow. Plus I added some sugar peas and zucchini as well.

Roasted broccoli and prawns

Heat the oven to 210 C (450)

On a large cookie sheet, toss together 1 broccoli cut up into florets (medium-sized. Small enough to get the sides nice and caramelized, but you still want some al-dente resistance!)
2 Tbs olive oil,
1 teaspoon whole coriander seeds (or 1/2 tsp. ground)
1 teaspoon whole cumin seeds (or 1/2 tsp. ground)
1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder.
Spread into a single layer and pop into the oven for 10 minutes.

Meanwhile, toss together the prawns, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss carefully.

Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.”

And that’s your dinner!
I served it in a big bowl of rice.
So simple. So delicious.

Lentil & pepita salad

lentil salad

My boyfriend is working late again. Meaning he won’t eat dinner at home. Meaning I have to make dinner for one. For me. But hey, that’s ok! I can make things he doesn’t like, but that I love. Like fish. Though I never do that actually. To much hazzle. Or I can make a vegetarian dinner without anyone searching through the plate looking for meat. And I almost always end up eating vegetarian when I’m alone. Something simple I can throw together, usually with ingredients I already have. I don’t bother to make something fancy and time consuming when it just for me, but that doesn’t mean it can’t be flavourful! Oh no, it can be just as good. Or better.

So I thought salad today. Cleaning my hermetics pantry the other day I found a lot of different beans and lentils, and figured I could use some of them. I picked the lentils. For some inspiration I searched 101cookbooks.com, a beautiful blog with lots of great recipes for healthy dinner options, which was what I was looking for, and found this recipe.. I took a quick look at the ingredients, and saw that I had about everything needed. Not that it really mattered, cause I didn’t really follow the recipe, but it was a nice starting point. Since I don’t have a morter, yet, I didn’t make the pesto. I just chopped the cilantro and garlic instead. Then I roasted the pepitas, opened the can of lentils and gave them a good rinse. I also added some slices of pear. And I replaced the salad with spinach. And with a sprinkle of salt and pepper and a drizzle of extra virgin olive oil, this turned out great! Really tasty with a lovely crunch provided by the pepitas.

I love to eat this kind of food. You can feel it does you good. All you need is a can of lentils, some pepitas and whatever greens you feel like throwing in. Good for me and good for you.