I have been eating two different lentil soups recently, a
Greek version with tomatoes and spinach (Phase 1 compliant) and one made with
red lentils and carrots, pureed. Both far exceeded my expectations. Personally I have been avoiding canned goods as much as possible but I did use canned tomatoes for the soup, so I have not gone entirely can-free.
WELL - I didn't go OFF plan yesterday technically... but I definitely didn't follow my plan... didn't feel well. Ate way too much Ezekiel bread, almond butter, tomato soup, and on and on.
By the way, I made a Brussels sprouts salad yesterday that was da BOMB! My husband and I don't even like them but it was delicious! The key is blanching the leaves. I haven't found the exact recipe (I read it originally in a magazine somewhere), but
this one comes close - but I used slivered almonds, some parmesan cheese (actually I put nutritional yeast on mine) and I did not use nearly as much dressing as it calls for - their recipe would be more than a tablespoon of oil per serving, with only 3 sprouts worth of leaves? Sounds a bit off to me. But I did make the vinaigrette as posted, just used less. Oh and of course I blanched the leaves, which was part of the original recipe I saw. I made it once without blanching and it wasn't nearly as good - more bitter and a LOT of chewing.
I will post this recipe some day.
Today... I think I will try again for the exact same menu as yesterday. But I think I'll try roasting Brussels sprouts today. Or
HASHED