Cherry and lentil salad

Another meatless Monday (even though I think it was Tuesday).

Breakfast: Today started with 2 plums and some berries with Greek yoghurt and flax

Favourite breakfast!

Lunch: My Cherry and lentil salad

Serves 2

1 cup green lentils
2 cups water
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
2 handfuls of cherries – halved and pitted
1 handful of basil – torn

Boil the lentils for 20 mins, and during this time mix the oil and vinegar in a cup. When the lentils are done, drain, and while still warm combine the lentils, cherries and oil-vinegar mix in a bowl. Throw basil on top. Marvel at the pretty colours ans devour 🙂

Too pretty not to eat

Makes a great bagged lunch.

Snack: carrots and hummus, an apple with peanut butter

Dinner:Vegetarian chilli with a little sweet potato (Recipe to follow). Blueberries and sour cream, 72% dark chocolate

Exercise: 2 mile run with Walter in the morning, and an ace 50 minute kickboxing session in the evening. Yeah!

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