Tonight I started out with . . .
- two 16 oz cans of organic pumpkin
- one large (or two small) organic Fuji apple, sliced and diced
- one 8 oz bag of black beluga lentils (already cooked)
- 1.5 to 2 lbs of broiled free-range, boneless, skinless chicken breasts (shredded)
I suck at cooking because I add spices to taste (my taste), and I don't measure or write anything down. It's really hard to replicate a given formula.
Tonight's spices are Indian, focused on curry and cinnamon, in what I am guessing is the order of quantity (most to least):
- yellow curry mixture
- red curry mixture
- pumpkin pie spice
- garlic powder
- Garam Masala seasoning
- ground pepper
- yellow mustard
- sea salt
Lots of healthy complex carbs per serving, as well as a lot of fiber (between the lentils and the pumpkin), and about 20-25 grams of protein per serving. I like the sweet crunchy apple with the spicy curry. I doubt Jami will like it, but I like it a lot - so more for me.
One change for next time - I might add a tablespoon or two of organic almond butter to get some healthy fats and a little of the flavor of the almonds.