Breakfast: Black tea with oat milk, oatmeal with peanut butter blueberries, and a touch of cinnamon and sugar.
Lunch: water, and a bunch of frozen fried garbage that I tossed in the oven and smothered in ketchup and ranch dressing.
Dinner: water, a microwave rice and lentil packet, and all the following separately sauteed, seasoned, then combined: lions mane mushrooms, zucchini, bell peppers, tomatoes, and broccoli. Produce was from farmers market except tomatoes from my garden.
Lentils and rice are so easy and so much better on the stove. I get it if it’s too much hassle, but you’re already going to so much trouble. I tend to cook for a few meals at once, so I’ll do a cup of rice, two chopped up carrots, vegetable bouillon, and all the necessary water, then after that’s cooked for ten minutes, I’ll add the lentils, and cook until they’re done. Check cook times to get the timing right.
The carrot is there because it makes an enormous difference for lentils- lentils need carrots like pasta needs salt.
Thanks for the tips! I never knew about the carrot lentils thing. How finely do you chop the carrots?
