Good morning! Here's my recap of saturday's eats:
So much food I couldn't even finish!
Ralph and I then went out for a ~2 hr bike ride- a little under 10 miles
Then snacked for lunch:
Ralph picked up these veggie chips- a mixture of spinach and garlic, beet and onion, carrot and mixed vegg? chips.
Close up. All in all the guac was very good, but I wanted something else.
I made us thick banana-peanut butter smoothies.
We chilled for a few hours since it was supposed to rain in the afternoon. It didn't end up raining, but we still enjoyed hanging out and watching tv.
2 cloves garlic, minced
1 cup cooked green lentils
16 oz can crushed tomatoes
1 Tbs oregano
1 Tbs basil
salt and pepper
Heat a large skillet with the olive oil. Add the onions, red pepper, and zucchini and cook until softened. Add the garlic, stirring for 1 minute. Add the crushed tomatoes and lentils. Bring to a boil then let simmer for 10 minutes. Add the spices to taste. Add a pinch of baking soda if you still find the sauce too bitter.
Once the sauce was done and the pasta was cooked we, put a light layer of sauce on the bottom of the baking dish, the topped with the pasta. We put the rest of the sauce over the pasta, sprinkled a little bit of parm and the layered with mozzerella.