Wheat biscuits, raspberries, soya milk
The raspberries were slightly on the sharp side, so perfect with some sweetened soya milk. I always find that wheat biscuits and berries are a great breakfast combination.
‘Cream cheese’ and salad sandwich, crisps, sharon fruit, flapjack
This was the lovely Tofutti brand of vegan cream cheese and I’ve recently discovered the garlic and herb flavour. It’s really tasty without being overwhelmingly garlicy and works well with spinach and cucumber. I used the Warburtons sandwich thins (wholemeal version), which are definitely a useful lunchtime ingredient.
Homemade potato salad. Green lentils with spinach, cranberries and cashews.
The homemade potato salad was left over from the day before and kept well in the fridge overnight. For the recipe, please click here and scroll down to dinner. I had some green lentils and spinach to finish, so made a super-quick dish to go with the potatoes. The result was really good, and I don’t honestly think it could take longer than 20 mins to throw together.
Ingredients for green lentils with spinach, cranberries and cashews (serves 2):
– 1 onion/two large shallots
– 2 cloves of garlic
– 1 tin of green lentils
– Olive oil
– 1 packet of spinach
– Generous handfuls of cranberries and cashews (salted are tastier, unsalted are healthier!)
1. Dice the shallots and press the garlic. Rinse the lentils, drain and set aside.
2. Heat a good splash of olive oil in the pan and add the onion and garlic. Sautee gently for about 5 mins, stirring constantly.
3. When the onion is soft and semi-transparent, stir in the other ingredients. You may need to add the spinach in batches- stirring one lot in until it has wilted, then adding the rest.
4. To serve, you may like to add some extra olive oil and seasoning. Pitta breads would be a good alternative to the potato salad.
Greengages, dark chocolate
These are the greengages I bought from a local fruit seller which were definitely a good purchase.