Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Lentils’ Category

How I felt good about myself today

One of the girls I referenced in an earlier post posted about me the other day on her Facebook.

Now mind you, this is a girl who I took one look at and my immediate reaction was “I wish I was as thin and pretty as her”. But as the day progressed, I looked at a reflection of us walking next to each other I realized how GORGEOUS and lean and skinny (whilst still maintaining perfect curvature!) I am! I mean, she’s thin, but that’s all shes got. She has tiny chicken legs, no butt, no muscle, and feels run down and tired all the time due to her bad eating habits.

She’d written how she’s joined a gym, started eating better and wants to learn some simple yoga…all inspired by me.

SHE wants to look like ME.

A year ago, I would have wanted nothing more than to look like her and would have basically stopped eating entirely to do so.

I’ve learned a lot these past 4 months since starting this blog. That first of all being healthy is FAR more attractive than being unhealthy, regardless of your weight. I also hope she realizes that she IS beautiful the way she is, she doesn’t need to look like me to be beautiful. Sure she’s got skinny legs and no butt, but that doesn’t mean she’s unattractive! It means she’s unique and, honestly, MOST women will still covet her shape! She should embrace her body type and even if she doesn’t eventually have my butt or my legs that she still finds pleasure in making herself healthier and leaner! I hope to keep encouraging her to do so!

Breakfast:

Oatmeal and Cottage Cheese Fruit Bowl

My husband had his friend over again, so I was stuck making myself something easy for breakfast. I just made half a cup of oatmeal (with water) in the microwave, added about 1/3 cup cottage cheese, a big squeeze of honey, then topped it with some cubed apple, pear and dried mango. Then drizzled just a little more honey on top. Quick, filling, sweet, packed full of nutrients. I couldn’t ask for anything better!

Lunch:

Tomato Rice Soup

Lets see…I sauteed some onions in oil and a little margarine…then I added 2 cups of canned tomato halves and let that simmer, break up and reduce for about 10 minutes uncovered. I pureed this until smooth. I put it back into the pan and added half a cup or so of milk, 1/4 cup of Romano cheese, 1 T tomato paste, 1 t dried oregano, 1 t dried basil, lemon pepper, a little lemon juice and salt to taste. Then I threw in 1/3 cup rice, covered it and let it simmer for another 10-15 minutes (I can’t remember, whatever the instructions on the rice said ha!). I think I may have thinned it out with a little more milk when it was done. I LOVE TOMATO RICE SOUP! It’s been forever since I’ve had it being that I try to reduce my pasta/rice/flour intake to just once a day. This was FANTASTIC.

Dinner:

Lentil, Mushroom and Zucchini Italian-style Shepard’s Pie with Parsnip “Potatoes”

Ok this was ridiculously good so I’m going to try really hard to remember this one.

1/3 cup uncooked Lentils
2 medium Parsnips
1.5 cups Mushrooms, roughly sliced
2 large slices of sweet onion, roughly sliced
1/2 large Zucchini, sliced and cut in half
2 cloves Garlic plus more garlic powder to taste (I wanted these really garlicy)
1/2 T Margarine
1 T Cream Cheese
1/4 cup Ricotta Cheese
1/4 cup Milk
Dash Lemon Juice
Large dash White wine, probably about 1-2 T
Oregano, Parsley, Basil (to taste)
Margarine, milk, Parmesan or Romano grated cheese (for parsnip potatoes)

Boil the lentils for 8 minutes, add sliced parsnips to the water and boil another 8 minutes. While this is cooking, sautee the veggies in some olive oil for a few minutes, add garlic. Add cream cheese and allow to melt with a little margarine, add milk and let simmer for a while, 5 minutes or so. Add riccota and lentils. Thicken with a little cornstarch if desired. Add this mixture to a small loaf pan. Puree cooked parsnips with a little milk, margarine, 1/8 cup grated romano or parmesan and S&P if desired. Add puree to the top of mushroom mixture. Bake at 400 degrees for about 20-30 minutes or until the “potatoes” become golden.

SO SO SO good! Ridiculously flavourful! Just tons of good stuff for you! Vegetarian and gluten-free. LOVED this!!! Just a really neat spin on Shepard’s Pie!

 

Tomorrow I am going to a girl’s night in party! There will be vegan cuisine, games, mani-pedis and fun! I’m excited about it. I need a night off for once! It’s been so hectic. Work work work all the time it feels like…I just need a tiny bit of time to kick back and have fun! I deserve it!

Lazy Sunday

I have a rather time-consuming project to get done today, so I’m forced to avoid the internet as much as possible, so there won’t be much in the way of real content today. I do apologize, I hope tomorrow I’ll be able to give you more insight into how my mind has been working lately (though I got a lot of that in with my last post), but I’m on a deadline with this order and have to get it out first thing in the morning.

Breakfast:

I had to do the bowl of cereal thing this morning due to time restraints and the fact there there were a pile of beer cans on my counter yet again. Nowhere to make breakfast. I forgot to take a pic of my cereal, but you’ve seen it before. Nothing special. I only ever have Honey Bunches of Oats sitting around.

Lunch:

Curried Carrot and Lentil Soup

I did loosely follow a recipe kinda, but changed it so much it doesn’t even resemble it anymore, so we’ll just do it this way instead:

1/4 Onion, diced
Olive Oil
1/2 T unsalted Butter
1.5 large Carrots, diced
1/3 c uncooked Lentils
1.5 cups Beef Stock (I was out of Chicken Stock at the time)
1 t Curry (or to taste)
1/4 t Cayenne Powder
2 T Sour Cream
S&P to taste

Sautee the onions in the olive oil and butter over medium heat until translucent. Add the beef stock and bring to a boil. Add carrots, lentils, curry, cayenne, salt and pepper. Let simmer covered for 15-20 minutes or until lentils are cooked. Take it off the heat and blend in a blender or food processor until smooth. Pour into a bowl and swirl in 2 T of sour cream.

* I like my soups thick, but you are free to add more stock if need be. The beef stock turned out to not be a bad idea with this soup! It brought a certain something different! This was quick and very filling, the lentils brought a lot of protein and the carrots have great vitamins. Really a good and good for you dish.

Dinner:

CHICKEN IN CURRIED YOGURT SAUCE

Taken from: http://www.cooks.com/rec/doc/0,1725,153190-230193,00.html

8 oz. peach low-fat yogurt
1 tsp. cornstarch
1 c. sweet bell pepper strips
1/2 c. chopped onion
2 1/2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 c. chicken broth
1 1/2 lb. boned and skinned chicken breasts, cut in strips
1 c. frozen peas
2 tsp. lemon juice
Combine small amount of yogurt with cornstarch and return to yogurt container.Place bell pepper, onion, curry powder, salt, pepper, and broth in skillet and bring to a boil. Reduce heat and simmer uncovered until onion is tender, 3-4 minutes.

Stir in chicken and simmer 2-4 minutes. Add extra broth if necessary. Add peas. Cook until chicken is tender. Reduce heat and add yogurt. Stir over low heat until hot.

Sprinkle with lemon juice. Stir gently. Serve over rice.

*I normally follow this recipe exactly. It’s one of my go-to favorites. I didn’t have any actual peach yogurt, but I had yogurt and peaches and so blended them in a food processor. I also often add chunks of peaches to this as well. Though I’ve lately been using canned peaches for all my peach recipes, I really can’t wait until peaches are in season again as I miss fresh ones. They make everything taste better. I went for this because I knew it would be something I would love and it was something I’d made a lot of times before so I could get it done quickly.

Exercise: None. I couldn’t even do my yoga because my husband’s friend stayed the night and was up bright and early.

Getting better at food

Things I have learned in the past 3 months:

#1) I love bad for me foods. Love them. But when I eat them every day or have too much of them in general, I feel bad. Usually both physically and mentally.

#2) I love good for me foods. LOVE them! And you can never have too much of a good thing!

#3) Even though I think binges will make me happy, they never ever do. Not even while I’m on one. Not before, not during and definitely not after.

#4) My love of cooking, thankfully, goes beyond the “control” aspect I originally used it for. I was afraid if I stopped counting calories I would no longer enjoy cooking. I love it more now than when I was on a “diet”. I no longer use it as an excuse to alienate myself from people, and now I can even share it with my friends and family!

I will take these things and learn from them. Especially #3. That one has been a big stumbling block. I feel like it’s one of those “Fool me once…” sort of things….and at this point its WAY past “…shame on me.”

Eating healthy this past week has really taught me how much more awesome I feel about me when I treat my body with the respect it deserves. It is not a trash can. It’s OK to have homemade mac & cheese, but not paired with chocolate chip peanut butter muffins for breakfast and deep fried sausage meatballs with heavy cream sauce for dinner. I need to balance the good with the bad. Having at least 1 sensible meal a day (lunch always being either soup or a sandwich…a salad would be acceptable as well) has REALLY helped open my eyes to the fact that I ENJOY making healthy meals just as much, if not MORE, than making unhealthy ones.

I wake up in the morning and, instead of asking myself, “What do I want for breakfast?” I ask, “How can I feel good about myself today?” and come up with a game plan.

Breakfast:

Banana Oatmeal Bread Mini Loaf

Taken from: http://www.pbfingers.com/2011/10/13/banana-oatmeal-bread-mini-loaf/

Serves: One
Prep Time: 5 minutes
Bake Time: 15 – 18 minutes

Ingredients:

3/4 cup old fashioned oats
1/4 teaspoon baking soda
1/2 teaspoon cinnamon (also added nutmeg, allspice, a tiny bit of ground clove and a little ginger)
1/2 banana, mashed
1 egg white
1 tablespoon pumpkin butter (optional) (I just used regular margarine and added pumpkin spices to the recipe)

Note: If the banana doesn’t add enough sweetness for you, adding two teaspoons of brown sugar may help! (I of COURSE added this, just the 2 t though, no more than that!)

Directions:

1 Preheat oven to 375 degrees
2 Stir oats, baking soda and cinnamon together in a bowl
3 Add banana, egg white and pumpkin butter and mix with a mixer until everything is combined and no clumps of banana remain
4 Spray mini loaf pan with cooking spray and pour batter into pan
5 Bake 15- 18 minutes, until loaf is set and springs back when touched lightly on top

*This recipe suggests breaking up the loaf on top of some greek yogurt, so that’s what I did! I put an extra little dollop on top and to finish sliced the other half of the banana and threw it on! This was MAD yummy, and of course I felt great about myself after eating it!

Lunch:

My husband picked up a big pork loin that he cooked in a crock pot for about 8 hours or so. He told me I could use some if I wanted to, so of course there’s no way I’m passing up an opportunity for free food and fun experimentation!

Great Northern Bean and Lentil Stew with Ham

Adapted from: http://www.kalynskitchen.com/2009/04/recipe-for-cannellini-bean-and-lentil.html

Ingredients:
2 (14.5 oz.) cans cannellini beans, or 1 cup dried cannellini beans, soaked overnight and cooked (I only had canned Great Northern Beans, but at least they were a white bean!)
3/4 cup brown lentils
5 cups ham stock or chicken stock (I used the juices from the cooked pork left in the crock pot…DAAAAAAMN!)
ham rinds or ham flavor base to flavor the stew (Optional, but recommended. If you don’t have ham rinds, use Ham Flavor Base, made by Penzeys or Goya.) (Since I used the pork juices, I didn’t think this step necessary for me)
3/4 cup chopped carrots
1/2 cup chopped celery (I ACTUALLY WENT AND BOUGHT CELERY FOR THIS!!!)
1 onion, chopped
2 tsp. dried parsley
2 bay leaves
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 cup diced ham (or more if not using ham rinds or ham flavor base) (Obviously I used the crock-pot pork)
1-2 T balsamic vinegar
salt and freshly ground black pepper to taste

Instructions:
If using dried beans, soak overnight in cold water, then drain, add fresh water, and cook over low heat until beans are softened but still have a slight bite to them. This will take 40 minutes to an hour, or possibly more, depending on how old the beans are. When beans are cooked but firm, they’re ready to be used in the recipe.

If using canned beans, drain into colander placed in the sink, then rinse well with cold water until no more foam appears. Let drain until needed for recipe.

Chop carrots, celery, and onions into fairly small pieces. Chop ham into slightly larger pieces, reserving ham rinds if there are any.

In medium sized soup pot, add lentils, ham or chicken stock, carrots, celery, onions, parsley, bay leaves, dried thyme, dried oregano, and ham rinds if you have any. (If I don’t have ham rinds I use a teaspoon or so of ham flavor base.) Let simmer at low heat about 30 minutes, until lentils and vegetables are starting to soften.

Remove bay leaves and ham rinds (if using.) Add cannellini beans, diced ham, and about 1 cup water (depending on how much liquid has cooked out.) Continue to simmer at low heat, 45 minutes or more, until most of lentils have at least partly broken apart and dissolved into the broth. Taste for seasoning and add more black pepper and salt if desired. Stir in balsamic vinegar, turn off heat and serve hot.

*This was one of the best soups I’ve ever made, I even allowed it to simmer for an hour, normally I have a hard time waiting that long! It came out perfect and WONDERFUL and I accidentally made too much. There’s an average heaping 1 cup serving sitting in the fridge now next to some leftover mac and cheese from when my cousin was over. Maybe lunch tomorrow? We’ll see!

Dinner:

Roasted Butternut Squash sauce with Penne

Adapted from: http://andreasrecipes.com/2008/03/10/roasted-butternut-squash-with-penne/

Ingredients

1 small butternut squash, about 2 pounds
2 tablespoons olive oil
3 shallots, minced
4 cloves garlic, minced
3 sprigs sage leaves, minced (or 1/2 teaspoon dried)
3 sprigs thyme leaves, minced (or 1/4 teaspoon dried)
2 cups chicken stock or low-sodium broth or light vegetable broth
1-1/2 cups low-fat milk or soy milk
kosher salt
fresh ground black pepper
16 ounces penne pasta
1/3 cup grated Parmesan cheese or fresh breadcrumbs

Preparation

1. Preheat the oven to 400° F.

2. Stand the squash on the large end. Use a large knife or cleaver and cut in half from the stem to the bottom. If you have a rubber mallet, you can use it to tap the blunt side of the blade to help push the knife through the squash. Place the cut sides down on the prepared baking sheet and roast until the skin can be easily pierced with a knife, about 45 minutes.

3. Remove from oven and set aside until it is cool enough to handle. Use a spoon to scoop out the flesh and put it into a bowl. Mash the squash until it’s smooth.

4. In the 3-quart pot, heat the olive oil and saute the shallots and garlic and cook for 3 minutes, stirring, until they soften. Add the mashed squash, sage, stock, and milk. Reduce heat to medium-low and cook until the sauce thickens, about 10 minutes. Stir frequently. Season with salt and pepper to taste and keep warm while cooking the pasta.

5. Reduce oven heat to 350° F.

6. In the 8-quart pot bring water to a boil. Cook the pasta in the boiling water until al dente, not too soft. The pasta will absorb some of the liquid from the sauce in the oven, so don’t overcook it. Drain well and put back into the pot.

7. Pour the sauce over the pasta in the pot, stirring to mix well. Pour sauce and pasta into the prepared baking pan. Sprinkle grated Parmesan cheese on top. Bake for 15 minutes, until the sauce is a little bubbly and the cheese is a light gold color. Serve hot.

*I did not bake mine as I didn’t feel like it and was too anxious to eat since it looked so good! I also added chopped pecans, a little chicken (which I cooked with the onions and garlic) and some chopped tomato on top. Delectable! The pecans added the perfect body and crunch! I kept thinking I should add some other veggie or something to it, but decided against that, and I’m glad I did. It was perfect the way it was! For dessert I normally have ice cream, but ran out. So instead I had the rest of those Airheads I had laying around. They’re only 60 cals each and I had 3 of them which about equals a small bowl of ice cream! I was happy!

My husband woke up earlier than expected today, so I couldn’t do my yoga. That always puts a little bump in how I feel about myself for the day. I also injured my ankle 2 days ago and its still pretty swollen, so I decided against the gym. Instead, I just did some nice low-impact stair stepping here at home. I hate not being able to go to the gym though. I feel like a sloth (which are adorable by the way…so I feel lazy, yet adorable) so I have to get up and do SOMETHING. I felt decently good about myself afterwards, here’s hoping my ankle feels better tomorrow!

Exercise: 1/2 hour on stair stepper

Happy “I like my significant other” Day!

Yeah mine’s alright.

I slaved in the kitchen for hours for him tonight. It sucked. I made manicotti, which was good but not incredible, and rhubarb pie, which I pretty much fucked up completely. I like it, but it’s not right…it’s really sweet (which I have no problem with of course, but my husband isn’t a “sweet” kind of guy) and it wouldn’t bake right and my husband obviously didn’t like it as he took one bite out of his and didn’t touch it for the rest of the night. I don’t blame him on that one. But of course it sucked slaving all damn day for a mediocre dinner. :< It also sucks that like, you spend all day making something and all you get is a “Hey thanks, it’s good.” and that’s it. My husband even had to ask my cousin what she thought of the manicotti because she didn’t even say anything at all. I mean, it DID turn out good, the manicotti was good. I guess I expected more than an “it’s good” after slaving away for 3.5 hours.

I don’t care if its a lie. RAVE about it! Tell me how its the best you’ve ever had! I tell myself that every time I make something! I think maybe I just love food more than other people do. I also REALLY appreciate it when other people cook for me because I know how much work it takes and will thank them over and over and tell them how wonderful it was over and over because I truly DO think what they made was wonderful and they should hear that! But I always am the only one to sit there when we’re at, say, my brother’s house and point out details about what I like about the meal. “This soup is so creamy and delicious! You can really taste the apple!” and everyone nods and agrees heartily with me. But no one else actually SAYS those things except me. I will go “Mmmmm” and “This really is great! Thank you!” throughout the entire meal and I’m always the first one before everyone leaves to say “Well dinner really was AMAZING thank you SO much for cooking!” and once again everyone will nod and vocally agree, but I’m the only one who actually ever bothers SAYING IT.

Why is that?

I’m starting to think other people don’t like food as much as I do. Nor do they appreciate what it takes to prepare GOOD food. My whole life I’ve understood what it takes and how good food is. I don’t know. I feel people are really missing out.

I might try that rhubarb pie again soon.

Breakfast:

Baked Hawaiian Oatmeal

by theUngourmet

2 cups rolled oats
1/2 cup all-bran cereal
1/3 cup packed brown sugar
1 1/2 tsp baking powder
dash of salt
1 large egg
2 tbsp of melted butter, cooled to room temperature
1 tsp fresh grated ginger
1 tsp vanilla
1/2 tsp coconut extract
1 12 oz can evaporated milk
1/4 cup raw honey
1 cup fresh pineapple, roughly chopped
2 ripe bananas, diced
1/2 cup sweetened, flaked coconut

Preheat oven to 375 degrees. Lightly grease a 9 inch round (or square) baking pan.

In a medium bowl combine the oats, cereal, brown sugar, baking powder and salt. In a large bowl combine the egg, butter, ginger, vanilla, coconut extract, milk, honey, fruit and coconut.

Stir the oat mixture into the egg mixture. Pour into prepared baking pan. Bake for 35-45 minutes until center is fairly firm and top of oatmeal is golden brown. Allow to cool for a few minutes before cutting. Top with vanilla yogurt or fresh whipping cream if you wish.

*The only thing I wasn’t faithful to in this recipe was the coconut extract…I didn’t have any. Otherwise, it didn’t seem to matter because this was DELICIOUS! I actually bought the pineapple just to make this. Really very good!

Lunch:

Lentil, Tomato, Red Pepper and Feta Salad Sandwich

I just mixed some lentils, chopped tomato, chopped red peppers, a little chopped onion, cilantro, mayo, sour cream a little lime juice and red wine vinegar and sticking it all in a pretzel bun. Actually REALLY good! Really good! I was glad it worked out!

Dinner:

Baked Manicotti

Taken from: http://www.melskitchencafe.com/2009/09/best-baked-manicotti.html

INGREDIENTS:
Tomato Sauce:
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta:
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

DIRECTIONS:
Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

*Things I wish I would have changed:

A.) More seasoning. Chop more fresh basil and fresh parsley. Use a little more salt and pepper.

B.) Fresh grated Parmesan. I didn’t. I used already grated Kraft stuff. It doesn’t give that nice melty texture. I did use fresh Mozzarella at least.

C.) Need more crushed tomato in the sauce. Needed to be saucier.

Otherwise, these really did taste good! The idea of using the no-boil lasagna was genius (an America’s Test Kitchen idea) and if I would have seasoned everything just a BIT more, it would have been perfect. I will be trying this again soon as well! Sorry the picture is so terrible, this was actually the leftovers. I nearly forgot to take a picture.

Between shopping for all of the ingredients all over town and cooking for 4.5 hours total, I actually DID find time to work out. YAY! It was a good day in the end.

Exercise: 1/2 hour of yoga, 1 hour at the gym (I was STRUGGLING to keep my heart rate up. Some days are so much easier than others, I don’t understand why…but I was WORN OUT completely.)

No-breakfast Meatless Monday

Yeaaaaah, I wasn’t hungry when I woke up. I told myself I should at LEAST eat a couple of eggs if nothing else…but then I didn’t because the idea of food was incredibly unappetizing this morning. So in an unusual move, I didn’t have any at all. I needed a food break!

Lunch:

Just a veggie sandwich! Something I thought my tummy could handle. Also a banana.

Dinner:

Lentil and Broccoli Casserole
serves 4-6

Taken from: http://veganrecipereview.blogspot.com/2011/12/lentil-and-broccoli-casserole.html

3 cups broccoli florets
1/2 cup rice milk or soy milk (I used 2% milk)
1 cup chickpea flour (I used whole wheat flour)
2 cups cooked lentils, well drained
1/2 cup finely chopped onion
Vegetable oil (I used canola oil)
2 cups tomato sauce

1. Preheat oven to 375 degrees F.
2. Add water to the bottom of a steamer. Place broccoli atop the steamer and bring to a boil over high heat. Reduce heat and simmer for 6 minutes or until almost tender (the tip of a knife should meet with some resistance when stems are pierced). Remove from heat and set aside.
3. Meanwhile, in a bowl, whisk milk into flour. Add lentils and onion. Form into balls 1 1/2 inches (4 cm) in diameter. Pour a thin layer of oil into a large skillet over medium-high heat. Add lentil balls, in one layer with room to turn and cook, turning often, for 1 or 2 minutes per side or until lightly browned all over. If necessary, adjust heat to keep balls gently sizzling without splattering. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Repeat with remaining balls.
4. In a mixing bowl, combine broccoli, lentil balls, and tomato sauce. Scrape into casserole dish and bake in preheated oven for 15 minutes or until bubbly.

*I made my own sauce but just do NOT feel like posting the recipe. I’m already 2 days behind in my postings and just…bah. I’m tired. Anyway, this was good! The lentil balls could definitely use some seasoning and salt and whatnot. I did put some chopped fresh cilantro and dried coriander along with a little salt and pepper into mine, but it still didn’t seem like enough. Even though it really truly did turn out good I don’t see myself making this exact same recipe again any time soon, I’d have to tweak it a lot.

Something thats really starting to grind my gears:

The fact that my stove is not level.

I can’t fry anything properly because all the oil runs to one side of the pan. So whenever something just calls for a ‘thin layer of oil’ I get fucked because my stove is not capable of that. I’m going to have to shove foil or something under the little grate things on the stovetop to get the pan to sit level because I cannot STAND it anymore. I will let y’all know how that goes when I eventually try it!

Exercise: 1.5 hours at the gym