Hola, friends! I cannot believe we’re a week away from the holidays. It’s high time for cookies!
I made a batch of my throwback Hearty Lentil, Kale and Potato Soup in the Instant Pot and it was super good! I went heavier on the spices and added a few sprigs of fresh thyme. Cook on high pressure for 12 minutes, quick release, and done!
We also made our go-to tuna with two cans of Wild Planet tuna, a bunch of sauerkraut, chopped onion, celery, and bell pepper, dijon, olive oil, a spoonful of mayo, lemon juice, dill, garlic powder, salt and pepper. Fab with Triscuits.
We had leftover Mediterranean Vegetable Pasta (recipe coming soon!) with Barilla’s Sicilian herb sauce and my favorite brown rice fusili here. We also made homemade garlic bread and had salad with Asian pear, carrot, sharp cheddar, and apple cider vinegar dressing.
Two of my Almond Flour Chocolate Chip Cookies did the trick!