I think Spring may actually be here to stay! This Thursday that’s why I’m thankful. Spring is the reminder of a new beginnings as trees bud and flowers (esp my faves…tulips) bloom. And as I walk by picturesque streets here in DC I’m reminded that “God’s loyal love can’t run out, His merciful love can’t dry up…it’s new every morning” -Lam 3:23
And I’m reminded of Bambi and Twitterpation…
And I’m thankful for new recipes! I adapted a breakfast lentil recipe from godairyfree.com
For 4 servings…Ingredients:
- 1C red lentils (soaked overnight to reduce cooking time and ease digestion)
- 3C brewed red tea (I used decaf Coconut Thai Chai Tea)
- 1tsp cinnamon
- 1/4tsp nutmeg
- 1tsp stevia (or leave it out and add honey/maple syrup/etc to each portion)
- Topping: splash of Almond Breeze coconut almond milk (or any kind of milk), chopped apple, crushed walnuts
Place the tea, spices and lentils over med-high heat and cook 20-30min or until soft. Top with apples and walnuts (maybe a drizzle of honey) and enjoy!
I ate mine hot in a new mug I #fabfound at Marshall’s the other day… LOVE! But I think it would be great cold and the topping choices are ENDLESS! Shredded coconut? Yes! Adding in healthy fats (coconut, coconut oil, walnuts, etc) is always a plus and lentils instead of oats in the morning definitely ups the amount of natural protein you’re taking in in the morning.