My little Thomas likes to empty out containers, whether it be wipe containers or tissues, he loves it.
As long as they keep coming, and he can make a big mess, he is one happy camper.
So, I decided to use an old wipe box to make a wipe case with fabric scraps for him to pull out as much as he wants.
It is really easy, and you probably have all of the supplies on hand.
For a step by step tutorial, and instructions on how to make a wipe case activity, head on over to my recent post for Hellobee.
With the near record lows outside, I am searching for something to make me warm! This curry coconut red lentil soup is a perfect hearty soup for dinner, and it is a healthy vegan option, with all the taste! I love the combinations of red lentils, sweet potatoes, and red peppers in this soup! The spices are amazing, and the coconut milk really finishes it off nicely!
Curry Coconut Red Lentil Soup with Sweet Potatoes and Red Peppers
adapted from whole living magazine
Serves 4-6
2 tablespoons coconut oil
1 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon turmeric powder
1 large onion, diced
1/2 teaspoon coarse salt
4 cloves garlic, minced
2 tablespoons fresh ginger, shredded
2 medium sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 1/2 cups red lentils, rinsed
6 cups vegetable broth
1 cup coconut milk
salt and fresh ground pepper to taste
chopped cilantro for garnish
In a large pot, heat coconut oil over medium heat. add cumin, curry, and turmeric powders, and cook until fragrant, 1 to 2 minutes.
Add diced onions with 1/2 tsp of sea salt, and cook stirring until tender, about 6 minutes.
Add garlic, and ginger and cook stirring another 2 minutes.
Add diced sweet potatoes, and diced red peppers, and cook 1 minute.
Add red lentils, and broth, and bring to a bubbling boil, then turn down the heat to medium low and allow to simmer until the lentils are tender. About 20 to 25 minutes.
Remove from the heat, and stir in coconut milk.
Season with salt and pepper, and garnish with fresh cilantro before serving.
So, let me guess. One of your resolutions this New Year is to eat healthier? Am I right? I think we can all do a little better, especially after the holidays!
This is one of my new favorite salads, the combination of manchego cheese (a favorite) with macron almonds, and roasted red peppers really is taste bud heaven! And, it’s perfect as a light lunch or dinner!
Mixed Greens Salad with Manchego Cheese, Marcona Almonds, and Roasted Red Peppers with a Mustard Vinaigrette
Mixed Greens Manchego Cheese shavings Marcona Almonds (I get mine at costco!) Roasted Red Peppers
Mix together to the portions you prefer
Mustard Vinaigrette
1/4 cup white wine vinegar 1 teaspoon agave nectar 1 pinch of salt 1 pinch of fresh ground pepper 1 tablespoon good quality dijon mustard 2/3 cup extra virgin olive oil
Whisk together all ingredients except for the oil. Drizzle in oil at the end very slowly as you whisk.
