I took my Nature’s Path bread sample out for a spin today! I woke up in a toast-y mood, so I had one slice with strawberry preserves, and the other with peanut butter and honey. This was the 100% whole wheat, and I liked it! I definitely have my bread moods when I want various flavors/textures, but if you want soft pillowy bread this is a great one. It wasn’t unpleasantly bland the way some 100% whole wheats are. Part of it is that it has a bit of added sugar/honey, but that’s okay.
It was funny, I was making this and I was like “open faced PB+J and a banana- this is such a Cristin meal!” and sure enough, Cristin had the exact same thing this morning, hahahaha. Complete with my unpictured cup of tea.
Since today is on the autumnal side, I made one of my cool weather favorites for lunch- curry!
Quick Curry for One
splash of vegetable oil for the pan
2 T diced onion
approx. 1 cup cauliflower in small florets
1/4 tsp curry powder, 1/4 tsp cumin, pinch cinnamon
1/4 cup canned tomato sauce
1/2 cup canned chickpeas
Sautee onion in oil on medium heat until it begins to brown. Add cauliflower and spices, and stir thoroughly to coat the cauliflower in the spices and allow the spices to toast and the cauliflower to turn golden. Add tomato sauce and chickpeas, along with about 1/4 cup water, and bring to a boil. Then reduce heat and simmer until the consistency is to your liking and the veggies have a chance to soak up some flava, about 20 minutes.
I served this with my leftover brown rice-almond-apricot pilaf. It was a delicious lunch!