B R E A K F A S T.
September for me always means it is time to bring back porridge for breakfast! Today I made Flahavans Irish Oats, with almond milk, and chopped up dates.
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L U N C H.
For lunch I made a large batch of my favourite red lentil daal (recipe on a previous blog post here), with boiled wholegrain rice. The salad is a mix of spicy vine tomato, coriander and red onion, with lime juice.
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D I N N E R.
Dinner was a light one, 11 asparagus, baked corn on the cob, and potato and chickpea salad (cooked in tomato sauce)
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