A Grand Lunch

Just when I got my outdoor running groove back, the weather had to be a bugger!  It was drizzling off and on this morning, so I opted for the treadmill again.  No biggie since I was short on time and could only manage a quick 2 miler anyway.  I stuck with 2:1 intervals on the GYMBOSS which is feeling like a right fit at the moment.

After the run, I wasted no time getting to the kitchen for breakfast.  The Pumpkin Cranberry and Apple Baked Oatmeal was such a big hit around here,  I thought I’d try out another version with some overripe bananas begging to be used.

Banana Walnut Baked Oatmeal
adapted from:  Emily Bites

• 2 cups old-fashioned oats
• 1/3 cup wheat germ
• 1/3 cup brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 cup mashed overripe bananas (about 3 medium)
• 1 1/2 cups unsweetened vanilla almond milk (can use skim or soy milk)
• 1 1/2 tbsp. butter, melted
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 cup chopped walnuts

In a large bowl, combine mashed bananas, milk, melted butter, egg and vanilla.  Add in dry ingredients and mix until thoroughly combined.  Pour mixture into an 11 x 7  baking dish coated with cooking spray.  Sprinkle walnuts evenly over the top.  Bake at 375 degrees for 25-30 minutes.

Makes 6 servings.

I like it best slightly warm and topped with a drizzle of almond milk…

Perfect comfort food for a dreary day!

No sooner had I cleaned up before it was back in the kitchen again.  Mom, Gram and my in-laws were coming for lunch after attending little daughters’ Grandparents Day at school.  I decided on a simple menu – Lentil Pastina Soup along with Prosciutto, Pesto and Mozzarella Paninis.

Lentil Pastina Soup

• 1/2 cup finely chopped onion
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 2 tbsp. olive oil
• 1 cup dry lentils, rinsed
• 1 (14.5 oz.) can petite diced tomatoes ( I use DelMonte brand  – do not drain the juice!)
• 4 cups vegetable broth ( or chicken)
• 1 bay leaf
• small chunk of parmesan cheese rind (this makes the soup – it adds great flavor!)
• 1/2 cup pastina (small pasta – I used Acini de Pepe)
• s  + p to taste

In a large saucepan, heat olive oil over medium heat.  Add onion, carrot and celery;  cook until onions begin to soften.  Stir in garlic;  saute for 1 minute.  Add lentils, tomatoes, broth, bay leaf and cheese.  Bring to a boil, reduce heat and simmer for 35-40 minutes. 

Meanwhile, bring a small saucepan filled with water to a boil.  Add in pastina (or pasta of choice) and cook according to package directions.  Drain and add to finished soup.  Season to taste.  Remove bay leaf before serving.  Serves 4.

I actually doubled the recipe to feed our crowd and had plenty leftover for future  lunches.  A nice hearty soup, especially good topped with a little grated parmesan …

The paninis were layered with prosciutto, mozzarella and a smear of pesto on whole wheat tuscan bread,  pressed on the Foreman grill …

I had a half with a few unsalted trio chips from Trader Joe’s …

Lunch was so filling and held me over til well past dinner hour.  I wasn’t hungry for the family’s pasta dinner, so I went with something lighter – a Harvest Salad of romaine, gala apple, dried cranberries and walnuts …

A sweet ending to the night!

Have a great day, everyone!

What is your favorite soup?