Callieflower Kitchen

Good evening blog friends! How was your day?

I had a lazy and relaxing afternoon, but I made sure I got out to do my errands. I stopped by Crate & Barrel to return a set of bakeware that I haven’t really used since I bought, and wandered around the mall for a bit after. I managed to walk away without buying anything, but there were lots of Lulu goodies tempting me

I brought my own iced tea to the mall to discourage me from making a Starbucks pit stop, and it worked great I sipped my Forever Nuts tea, and hydrated without spending any extra money.

When I got home I was pretty hungry, so I had a snack of greek yogurt topped with raw oats, granola and fresh blueberries. It was so good – I’ve been craving yogurt for a while and it was everything I had been dreaming about. I then proceeded to take a lengthy nap, because I clearly had a very tough day

By the time I woke up it was already edging into late dinnertime, and I decided to look through my cupboards and throw together a fun meal with things I’ve had lying around for a while. I think hoarding things in the pantry is something a lot of people (myself included) have a problem with. Now that I’m moving and trying to cut back a little on my spending, emptying the cupboards has been really beneficial It’s saving me money now, and will save my arms later when I have to carry everything to my new place.

I’ve had a bag of lentils sitting on my shelf for a while now, and haven’t had the confidence to use them because I’ve never cooked lentils before. But I decided – no more, today was the day!

Thrifty Coconut Lentil Stew

makes 3 servings

Ingredients

• ~1 cup green lentils, dried
• 1 large carrot
• 1 white potato
• 1 can light coconut milk

Directions

Rinse off the lentils and set aside in a pot.

Chop the carrot and potato into bite-sized chunks and add carrot to the pot of lentils, setting the potato aside.

Open the can of coconut milk and pour into lentil pot. Cover the pot and simmer on medium for 10-15 minutes, or until lentils begin to soften.

Remove lid and add potatoes.

Simmer for an additional 10 minutes, or until potatoes and lentils have both softened.

Once the sauce has thickened and everything is cooked through, remove from heat and serve.

I enjoyed mine with a spoonful of coconut butter and a sprinkle of coconut on top. The coconut butter completely made the dish – it added an extra creaminess and coconut flavour that the dish was lacking a little.

I think that next time I would try using full fat coconut milk, because the light kind wasn’t nearly as thick and creamy as I was hoping for. Without the coconut butter it wouldn’t have been as creamy as I prefer, but it ended up working out well with the coconut butter

I’m craving those Quaker blackberry & pomegranate crisps (so good!!), but I guess I’ll just have to settle for some banana soft serve with the last of the carob chip cookies from my freezer as I work on my work report. I’m totally freaking myself out thinking about how much I have to write – eek! Have a good night!