

Made a Spanish tortilla for breakfast. Simply sliced potatoes with chickpea “eggs” baked at 375° F for 45 minutes. Seasoned with garlic and onion powder and kala namak…..black salt that makes it taste eggy. With a side of steamed broccoli it makes a very simple and scrumptious meal. Best part is leftovers! For 4 days….or 2 if hubby helps me eat it.
Dinner was my take on tortilla soup. Dump and go. Cans of black beans, pinto beans, kidney beans, tomato sauce and diced tomatoes, frozen corn and onions, garlic, and vegan crumbles. Seasoned with cumin, coriander, smoked paprika, oregano, with a little turmeric, salt and pepper. Added about 4 cups of water and a teaspoon of no-beef better than boullion base. Cooked in my instant pot for 15 minutes. Served with avocado, and cooked some elbow maacaroni to have with it. It was so good!
How have you helped your health today?
A Pocketful of Joy to Fill Your Day