We have been enjoying our summer so far even though it has flown by! Can you believe we have not even been to the beach yet? We are going this week and I cannot wait to see our girls reaction to the whole experience.
We have been doing a lot of park runs exploring all things having to do with nature. Julianne and I have been having little dates since baby Kathleen has come into our lives. She has been having a bit of a jealous streak and it was suggested by family to go out with her solo and remind her that we love her. It has been really great!
I love seeing the affection that they show to each other especially when I see Kathleen get really excited when she see her older sister coming into the room. LOVE IT! Kathleen loves her sister’s toys and even though she tries to grab them, Julianne just holds her hand.
Such love and affection make me melt. My love increases and I understand why God tells us to be fruitful and multiply. Having a family has allowed me to be less selfish and to be MORE loving and self-sacrificing in a good way.
I love seeing the joy and happiness in my children. Especially when we have our meals. Julianne has been a BIG eater lately only to find out that she has been going through a growth spurt. She is getting so tall. I have been looking through our pictures from last year and it is pretty amazing how much Julianne has changed.
I have been trying to find more time preparing healthier meals for our family. I love beans but it is not the most exciting food in our family. I made this for a quick lunch for Julianne and me and we both had 2 bowls each!
Hopefully you can give black lentils a try. I usually try the green lentils but these were very small and delicious not to mention the loads of protein and iron these are packed with.
Hearty Black Lentil Lunch Bowl
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (4-6 servings)
- 1 cup black lentils, dried
- 2 1/2 cups water
- 2 carrots, diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 cups fresh spinach
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 2 cups brown rice, cooked
Add lentils to a medium pot and add water and bay leaf. Place lentil on medium heat until simmering and lentils are cooked and liquid has somewhat evaporated about 20 minutes.
In a large skillet heat olive oil. Fry onions and carrots for about 5 minutes, add lentils, rice, spices and garlic and cook for about 10 minutes. Last ingredient to add is the fresh spinach. Cook for an additional 10 minutes and serve.
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