March 19, 2014

Breakfast:

1/2 a toaster waffle (left over from kid’s breakfast, non-vegan). I’m still planning on making some chocolate chip banana pancakes to freeze, but haven’t gotten to it yet. Once we do that, hopefully it’ll be our new quick breakfast!

Lunch:

Half a banana. Half a slice of toast with peanut butter.

Dinner:

dal lunch

Dal with salad from the bag dressed in olive oil and balsamic vinegar. A glass of almond milk with chocolate syrup mixed in.

Snacks:

Half a banana. Some grape juice. An ice “cream” sandwich. Honestly, when I was eating it (which I enjoyed doing very much), it wasn’t until I had finished it that I thought, “hey, wait – that thing was dairy free!”

Dinner:

reworked dal

We (he) fried about 3 tablespoons of dried onion in some oil, and then added 1 tablespoon each of ginger paste & garlic paste, 1 teaspoon each of paprika, chili flakes, cumin, coriander, red chili pepper, 3 drops lime juice, 1 small can of tomato paste, 1 tablespoon of achar, and a bit of salt and pepper.  We took this mixture and added it to about 4 cups of leftover dal, and then cooked it all uncovered for about 30 minutes on medium heat. We ate the re-invented dal on rice, with a Byblos methi paratha.

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