Vinaigrette Roulette - Tomato-Basil

In an attempt to slim down my lunches, I've launched into a full scale vinaigrette experiment. Normally I squirt some lemon, drizzle some olive oil and sprinkle some Maldon salt on my greens, but in an attempt to liven up the flavor I've decided to put together a more complicated vinaigrette each Sunday to have with a big plate of lettuce. This will be the main part of my lunch and I will supplement with a cup of soup, half a sandwich or something else small. The idea is that the new flavor will entice me to fill up on greens! - brilliant I know.
This week's is Tomato-Basil Vinaigrette and I could seriously pour it on everything.

1. Combine 2 tablespoons minced fresh basil, 2 tablespoons balsamic vinegar, 1 tablespoon diced shallot, 1 tablespoon Dijon mustard, 10 grape tomatoes, and 1 garlic clove in a mini food processor. Process until smooth.

2. With the processor running, slowly add 2 tablespoons olive oil until combined.

Breakfast of Champions - Loaded Savory Red Lentil Oatmeal

                                   

This is the second recipe I tried from Angela Liddon's Oh She Glows Cookbook - I'm really loving it and highly suggest purchasing it. I'm not a fan of sweet starts to my day so I was really excited to try this recipe. It was super filling - so filling in fact I had to go light on my lunches all week! I also loved starting my day with so much fiber.

1. In a medium pan, combine 2/3 cup rolled oats, 1/2 cup red lentils, 3 cups vegetable broth, 2 small cloves minced garlic, and 1 small chopped shallot. 

2. Bring to a low boil and reduce heat. Simmer uncovered for 12 minutes.

3. Top with whatever your like - I used half an avocado, salsa, hummus and chopped green onions. Liddon also recommends crackers and cherry tomatoes.