Lentils, leftovers and popcorn!

No, it is not glamorous, and it is far from complicated, but popcorn is and will probably continue to be one of my most beloved snacks. And since Matt constantly tells me that this is the single greatest popcorn he has ever had, every time I make it, I decided to release the highly guarded secret of perfect popcorn to the masses.

Step one – Buy this

 

Coconut oil is a staple in my house for roughly 9 zillion things but it is the absolute star of popcorn. They actually used to use coconut oil in old timey theaters back in the day before people got all twisted up about saturated fat. Not knowing at the time, of course, that saturated fat from animals (lipids that are solid at room temp ie butter) are not able to be broken down as easily if at all, as the fat in coconut oil which contains a higher content of cholesterol lowering acid. AAAAAAAAAnd moving on.

You could use another oil, but why would you?

Put 2 T oil in a COLD deep pan with a lid and add 1/4 – 1/3 cup popcorn kernels. I like the white kind 🙂

Turn heat to med – med high and cover. Swish the pan around every few seconds until you start to hear them pop. *It’s important that the popcorn doesn’t get a chance to touch the lid once the pot starts to fill up. It makes it kinda stale if it gets damp*

Keep swishing around while the kernels are popping like mad and when they start to slow to  about once every 10 seconds, remove from heat.

Matt likes his with just a sprinkle of salt, and me well I am more of a wild child. I put about 1/8 t of cayenne and several generous shakes of nutritional yeast on mine.

 

This morning we had Liam’s favourite breakfast, Scrambled tofu and toast.

 

I kinda love it too ❤

Lunch was a sedate affair with left over taco salad and warmed up can of Amy’s Black bean Chili. I went in the kitchen to fix lunch and was like… “omg.. I’m done? that was flipping easy! As soon as were done eating  Imma go play zelda!”  Thats actually what went through my mind. I R LOSER. I ❤ leftover taco stuff lol.

 

I squished up 2 fritos on my chili lol.

Now, to the love of my food life, lentils. I have trouble finding ways to use them, even though I love them cooked and tossed in a little vinaigrette  and eaten over salads or plain, Matt doesn’t care for their earthy taste.

 

Enter Veganomicon (have I mentioned that I love this book?)

 

 

Lentils and rice with caramelized onions from Veganomicon.

3 large yellow onions, peeled and sliced into thin rings

3/4 cup olive oil ( I only used 1/2 cup and I still felt it was too much, next time I will only use 1/4)

1 cup long grain brown rice

1 cup red lentils (I used brown)

1 cinnamon stick

1/2 teaspoon ground allspice

1 1/2 teaspoon ground cumin

Preheat the oven to 400 degrees

In a large deep baking pan ( I used my cast iron skillet), toss onion rings in oil and roast for 25 – 30 min stirring often until golden brown and a little crisp, some burnt ones are okay too.  When done, remove from oven and set aside.

Boil 4 cups of water, add rice and spices, bring to a boil, reduce to a simmer and cover for 15 min. Add lentils and return to a boil, reduce to simmer and cover cooking for 45 min. (I cooked mine about 35 and it was still a little too long, when the water is gone, turn off heat. )

It seemed a little dry to me, and I was going to stir in some vegetable stock, but my hand magicaly went to my coconut milk in the fridge so I put a couple tablespoons of that in there when it was done cooking it. I also added 1 -1 1/2 t salt and some pepper to the finished product.  This.Is.YUMMY. Liam tore it up and I had to keep myself from going back for more. Since it’s just brown rice and lentils, it is pretty calorie dense but it is soooooooooooooooooo good I almost couldn’t help myself.  I was going to braise some kale but changed my mind at the last minute and opted for a simple massaged kale salad instead.

 

Well, hope that there is something on this ridiculously long post that some of you will try and love as much as me! ❤ I hear a malbec and a book calling my name! Night! 🙂

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Pizza day

Breakfast today was pretty typical, for me any way. One ww pancake with coconut oil, almond butter and a tiny bit of maple syrup, half an avocado and a berry smoothie with coconut oil and flax seeds  and as much spinach as I could shove in the blender.

Liam usually eats rice cereal and applesauce, or an avocado which is what we started with but he didn’t seem to be feeling it today. My smoothie was too sweet (I used a peach soy yogurt instead of the plain) so I dumped the last half back in the blender along with Liam’s avocado and more spinach.  It was a revolting color, hence the absence of picture  * imagine baby poop* see? No picture necessary. Regardless of its color it was super yummy and Liam freaking loved it!  I will definitely make him one again soon and next time I won’t chicken out on the picture 🙂

I don’t know how many times I  have had this exact lunch,  I may be stuck in a rut…but Oh my gosh it is soooooooooo yummy!

All it is is a ww tortilla, topped with hummus, cucumber, red bell, a tiny bit of bleu cheese, spinach, siracha and tahini. Put the tortilla, with everything on it, in a skillet with a tiny bit of evoo and heat till the bottom is a little crispy. Then stick it under the broiler until the spinach has wilted. Y U M. That stuff on the side is sauerkraut. I don’t know why but I can’t get enough of it lately.

broccoli and tahini ./drool

I honestly look forward to my roasted broccoli and tahini. When I don’t have it for whatever reason, I miss it  😦 Not today though! I ate 2 heads of it lol >.< I was so full after lunch, but I just couldn’t resist a bite of the chocolate I made yestersay…

Yoga tonight! Hooray! I’m going to go start the pizza dough for Matt’s dinner tonight (I said it was pizza day!) This stupid thing has been flaky all day so even though I don’t like posting more than once a day, I will do dinner pics after I get back this evening ❤