Lentil Tacos

This was surprisingly delicious. We happened to have everything on hand other than ground beef, so we tried this with low expectations and ended up loving it. And Gav even ate it!! Amazing.

1 tbsp oil
2/3 cup chopped onion
minced garlic to taste
2/3 cup dried lentils, rinsed
1 tbsp taco seasoning
1 2/3 cup chicken broth
2/3 cup salsa

Heat oil in skillet & cook onions and garlic until cooked…about 5 min. Add lentils and taco seasoning and cook for 1 minute.

Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet and simmer until lentils are done. About 20 minutes.

Uncover the skillet and cook until mixture is thickened. It didn't take very long when I made it. Stir in salsa. Serve in taco shells. Would also be good in a tortilla.

Oatmeal Chocolate Chip Cookie Pancakes

These were delicious and hearty. Modified from here.

1 very ripe medium banana
1 tsp baking powder
1 egg
pinch salt
1/2 tsp vanilla extract
1 tbsp almond butter (I used peanut butter)
1 tbsp olive oil
3 tbsp almond milk
1/2 c. rolled oats
1/4 c. whole wheat flour
3 tbsp semi sweet chocolate chips.

Mash banana. Add egg, oil, salt, vanilla, almond butter, milk and stir.

Stir in oats, flour until combined.

Add chocolate chips.

Poured in 1/4 c. measurements onto griddle.

Basil & Tomato Green Beans

Basil & Tomato Green Beans
from Sarah Harward (Lafayette)

1 1/2 lbs green beans (steamed)
1/4 cup butter or olive oil
1 tbsp sugar
3/4 tsp garlic
2 tsp basil (more if fresh)
1/4 tsp pepper
2 cups cherry tomatoes halves (left out b/c of my lack of tomato loving family)

Steam green beans. In skillet add everything except green beans and tomatoes. Once the butter & spices are blended together and melted, add green beans. Cook on medium for a few minutes, then add tomatoes.