Wed. Apr. 3
A late post from last week
Breakfast:
It’s always a good day when the avocado is perfectly ripe- today was one of those days:) Putting a little milk and cheese in with my scrambled eggs made them extra fluffy, tortilla as always.
Lunch and Leftovers: Creamy White Bean and Spinach Soup
1) start by sauteeing one whole yellow onion until soft with lots of butter, salt, pepper and a little white wine
2) Add in a full jar of white beans or butter beans, as well as 2 ish cloves of chopped garlic and the zest of one lemon
3) Keep sauteeing until butter beans begin to brown slightly. Season with more salt, pepper, and tiny bit of cumin and paprika
4) Add veggie stock (or water and stock cube) to cover beans in about 1 inch of water
5) Cook down until liquid thickens to creamy texture above
6) Add in bag of chopped spinach and juice from one lemon
7) Serve hot with some cheese which will melt in, enjoy:)
This made enough for about 4 servings for me, and kept pretty well in the fridge.
Easy classic dinner:
Quinoa, cooked with turmeric, cumin, paprika, salt, and pepper
Arugula
Mushrooms, sauteed with garlic, butter, white wine, salt
Cucumber and Avocado, chopped small
Lemon/Olive oil/garlic/salt/pepper dressing. Delicious as always.
