I could not sleep last night. My mind was fighting with itself, making lists, planning lessons, and organizing my classroom.
For over 2 hours, I tossed and turned, unable to sleep.
Sleep eventually came but I woke up on my first day back at work feeling exhausted. Luckily, only the teachers and assistants are in this week!
Breakfast helped get me out of bed.
2 egg omelet with spinach and soft goat’s cheese.
I got to school early and started to work right away. Before long, work was interrupted by catching up with my dear friends and colleagues- hearing all about the wonderful adventures they were on this summer.
I munched on grapes for a mid-morning snack.
Lunch was leftover veggie stir fry from last night.
I stayed at work until 5 then came home and ate the peach before going to the grocery store.
It’s Quiz Time!!!!!!
Can you identify this vegetable?
How about from this angle?
Ok, I’ll give you a little clue…
If you guessed celeriac or celery root…
You Win!!!!!
For two weeks now, I’ve been unable to find just the celery, so today I bought the whole kit and kaboodle!
Celeriac is rumored to be a fantastic root vegetable. Great roasted or in soups, but I’ve not yet tried to cook this ugly duckling.
I was, however, able to use the celery in my dinner.
Spicy Lentil and Tomato Soup
Adapted from Easy GI Diet
Serves 4
Ingredients
250 g (8 oz.) red lentils
1 Tbsp. olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1 large celery stick, finely chopped
1 can chopped tomatoes, drained
1/2 tsp. paprika
1-2 fresh red chili peppers, finely chopped
1/2 tsp. ground cumin
2 1/2 cups vegetable stock or water
salt and pepper to taste
fresh parsley or cilantro to garnish
Method
- Place the lentils in a bowl and cover with hot water. Set aside. Heat the oil in a large saucepan and gently fry the onion, garlic and celery over a low hear until softened.
- Drain the lentils and add them to the vegetable pan along with the tomatoes. Stir well. Add the chili, paprika, cumin and vegetable stock and season with salt and pepper.
- Cover the pan and simmer for 30-40 minutes, or until the lentils are soft. Add a little more water or vegetable stock if the soup becomes too thick.
- Garnish as desired and enjoy.
Calories: 288, Protein: 18g, Carbohydrates: 28g, Fat: 2g
This soup is so good! Spicy, fresh and clean tasting.
While eating it, I was struck by the wonderful knowledge that the taste is created by the combination of only real, nature-made food. There’s nothing like eating fresh, whole, real food.
When I thought the meal couldn’t get any better, the fresh German bread jumped in.
The bread of the week at my local bakery.
Before I leave Germany, I must take a bread-baking lesson. That way, no matter where I go in the world, I’ll be able to bring one of my favorite things about Germany with me and share it with others.
While making the soup, I heard the loudest, most blissful purring coming from the office area.
Look what I found.
Two very loving, very cuddly kitties.
They make my heart melt… numerous times per day.
Happy Monday, all!
p.s. make the soup, it’s so simple
