Hello everyone. I hope you’re all well. Things have been pretty hectic around here hence my lack of posting recently.
The good news is that I lost 4 lbs last week! 4 whole pounds. I’m ecstatic. How did I do it? Well, I stepped up my intake of water to about 6 glasses a day, cut out all eating in between meals, and cut out all sugar except for a bowl of sorbet after supper.
We went to a lovely little Italian restaurant for supper last night, and this was our view. So peaceful and beautiful. The food and wine was amazing!
Hubby has developed a love of Hummus and Baba Ganoush, so I thought I would try my hand at making my own yesterday. I decided on this Red Pepper Hummus recipe from my favourite food blog, The Mediterranean Dish. To make it easier, I used jarred roasted red peppers.
Put it all into my food processor
and … done!
The Baba Ganoush took a bit longer as I had to roast the egg plant first
Once again, I mixed all the ingredients up in my food processor
Hubby said they were very delicious which made me very happy.
These super-soft flannel-fleece throw blankets are going fast. Get yours 👉 here
While I was waiting for the Egg Plant to roast, I made some toasted bread rounds out of a baguette. I just placed them on a baking sheet, drizzled them with a little olive oil and put them under the broiler.
When they were golden brown on the one side, I turned them over to brown on the other side. You have to watch them closely at this point, because they brown really quickly and can burn. I know this because I’ve burnt them on previous occasions not once, but twice!
These are healthier than the store-bought ones since they don’t have any of the preservatives in them, and you can make different flavours by adding different types of herbs and/or garlic. Perfect with the Hummus and Baba Ganoush.
I’ve found a new food blog to add to my list – It’s called Olive Tomato and has a recipe for the most delicious Greek Zucchini Patties with Feta. We had these last weekend and fell in love. They will make a perfect addition to the lunch menu for when my vegetarian neighbours come over next week. This week, I tried to include more vegetarian meals :
Monday – Mediterranean Salmon in Foil
Tuesday – Best Vegetarian Lasagna Roll Ups
Wednesday – Roast Chicken, Carrots & beans, Lebanese Rice
Thursday – Greek Zucchini Patties with Feta & Herbs, Black Beans & Corn, Maple Roasted Sweet Potatoes
Friday – Potato Hash with Asparagus, Chickpeas & Poached Eggs
Saturday – Lebanese Chicken Fatteh Dinner Bowls (from leftover roast), Lebanese Rice, Carrots & Beans
Sunday – Coconut Lime Rice, Maple Roasted Sweet Potatoes, Black Beans – all from Thug Kitchen.
Until next time …
