January 10th

Breakfast, 7:30
3 chocolate muffins
lg coffee with almond milk

Real breakfast, 10am
Lg serving steel cut oatmeal with chopped apples & cinnamon

Lunch, 12pm
1 more muffin
Lg bowl lentil soup
2 pc spelt toast with margarine (which I stoopidly tried to toast in the microwave of all places - where is my head?!)

Snack, 2-4
2 more muffins
Most of a lg bag of blue corn chips

Supper, 6pm
Sweet & Sour Indian Curry Stew
3/4 pc pita bread (oops, yeast/wheat/etc)

Sweet & Sour Indian Curry Stew, modified

1 small head cauliflower, chopped
about 3 cups chopped squash (I used Buttercup)
1 small eggplant, chopped (I used about 1/4)
1 onion, chopped (I used dried onion spice)
2 tbsp Indian curry paste (1g of sugar)
680-mL can tomato sauce (sugar-free!)
2 tbsp balsamic vinegar (I used apple cider vinegar)
1/2 cup dry lentils OR chickpeas (or 1 can of either, drained & rinsed)
1/2 cup water

Bring dry lentils to a boil then simmer for 45 minutes*. Drain, then return to pot and add all veggies. (Sauté onion in oil first if using). Mix curry paste in water and add to vegetables along with tomato sauce & vinegar. Cover and bring to a boil. Reduce heat to medium-low.

Simmer, covered, stirring occasionally until vegetables are tender, at least 30 min. *If using canned lentils/chickpeas, add to the last 5-10 min of cooking. Delicious over basamati rice or on it's own. YUM! Served this to my inlaws and it was a hit! Felix ate 2 bowls!