75% New Eats

by HEAB on February 2, 2011

Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!

So, the goal for yesterday was to try a new recipe at every meal.

Breakfast was onion chia pan bread with turkey and goat cheese…

IMG_7181.JPG

Lunch consisted of a new dish: curried lentils & sweet potato topped with cinnamon and coconut…

IMG_7189.JPG

which I ate alongside two leftover brown rice flour pancakes and a blob of coconut cream with cinnamon…

IMG_7186.JPG

The curried lentil dish was easy. I copied if out of a magazine in the waiting room of Summer’s pediatrician’s office. Not sure which one – Taylor Swift was on the cover…if that narrows it down any.

Ingredients:

1 cup dry lentils

1 medium sized butternut squash cut into chunks = about 1 1/2 cups (I used a sweet potato)

olive oil spray (I used coconut oil)

1 TBSP curry powder

1 tsp freshly grated ginger

1 tsp chili powder (I used a lot more)

dash of salt and pepper

1/4 cup unsweetened shredded coconut

Cinnamon

Directions:

Use the oil to grease an 8×11-inch baking dish and set aside. Pour the lentils into a deep pot and cover with cold water. Heat water to boiling; reduce heat to simmer, and add the raw chunks of squash. Simmer until squash is soft, lentils are tender, and liquid has reduced by two-thirds, about 25 minutes. Remove the pot from the heat. Spoon contents into a colander to drain. With tongs, pull out the chunks of squash and mash them.

Preheat oven to 375℉.

In a large bowl, mix the drained cooked lentils and mashed squash with all of the spices. Spoon mixture into baking dish and bake for 20 minutes. Serve warm, topped with shredded coconut and cinnamon.

I didn’t sit down to eat lunch until about 2 PM, and this meal was well worth the wait. Delicious!

My afternoon snack was a new fudge recipe, inspired by reader Maya’s Cocoa Almond Agave Fudge (recipe left in the comments section of this post). For my version, I simply combined 1/2 cup almond flour with 3 TBSP cocoa powder (Yes, I’m eating chocolate again. Many of the foods that bothered Summer before seem okay now. Yay!), 3 TBSP butter, and 12 drops of NuNaturals vanilla stevia.

IMG_7191.JPG

Loved it Maya. Thank you!!

Since CD didn’t go home from his run until around 7, and we needed to get Summer to bed soon (she’s now going to bed around 8 PM and usually sleeps through the night!), I didn’t have time to make a new recipe. So, I just reheated lunch leftovers and sauteed some spinach with ground beef.

IMG_7205.JPG

After Summer went to sleep, I fixed myself a bowl of oat bran…some things never change. 😉

I feel like I definitely mixed it up yesterday and was so happy to finally try some new recipes. In closing, here are some photos of Summer after her bath last night. She’s 3 months old now and getting so big. It’s going by too fast!

IMG_7209.JPG IMG_7210.JPG