Slightly Modified Salt and Lavender | Serves: ~6 as a side, ~3-4 as a meal| Time: ~45 min
3/4 cup green #lentils rinsed
1 small #zucchini sliced
Large handful cherry #tomatoes, halved
1 red bell pepper chopped
1/2 green bell pepper diced
2 tablespoons red onion chopped
Handful kalamata olives pitted
3.5 ounces cubed feta
1/2 teaspoon dried oregano or more to taste
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt & pepper to taste
Rinse the lentils and add them to a medium pot along with the 2 cups of water over medium-high heat. Bring to a rapid simmer then reduce the heat so it gently simmers for 30-40 minutes or until the lentils are cooked.
Meanwhile, prep the other tomatoes, #BellPeppers, red onion, olives and feta and add them to a medium salad bowl.
Once the lentils are done (they shouldn't be mushy, but they shouldn't be too firm either), drain them and rinse with cool water and then drain them again and add them to the salad bowl.
Add the dried oregano, red wine vinegar, and olive oil to the salad (you may need to add more depending on your taste preferences). Add salt & pepper to taste. Toss the salad.
Serve immediately or chill first. Salad will keep for a few days in the fridge.
What I ate and drank today (9/4/2018)
72 oz of water
3 cups of decaf
Bowl of Life cereal with almond milk and blueberries
Mexicali vegan salad (lettuce, peppers, hearts of palm, avocado, black beans)
1/2 almond butter sandwich
~2 miles of walking in this God awful heat
What I ate and drank today (9/3/2018) -- Too Many Carbs!
2 cups of coffee
Lots of water
Egg white sandwich with black beans and tomatoes
Half an almond butter sandwich
Picnic food - sandwich, mac n cheese, potato salad
None. Seriously, this heat and humidity is going to take some getting used to. Hopefully autumn comes soom.