VegWeek 2014: Day 4

Just a quick post today with my Day 4 grub!

Breakfast: Veggie Scramble and half a grapefruit (variety in breakfast is not my strong suit)
Morning Snack: Pomegranate Chobani and a banana
Lunch: Split Pea Soup (recipe below) and fresh strawberries, quickly followed by a triple grande nonfat latte to keep me alert during the afternoon session of the workshop I was attending
Afternoon Snack: String Cheese, Almonds, and Carrots
Dinner: Veggie Plate with half a sweet potato, red beans and quinoa, and roasted cabbage
Dessert: a piece from a dark chocolate bar with pieces of candied orange in it

20140424-065815.jpgSlow Cooker Split Pea Soup

16 oz. dried split peas
4 cups broth
2 cups water
1 large onion
2-3 large carrots
2-3 cloves of garlic
1 teaspoon dried thyme
1 teaspoon salt

Set slow cooker to high. Chop onion, carrots, and garlic into a fine dice and add to slow cooker. Sprinkle with thyme and salt. Combine well and cover. Cook for about 20 minutes or until vegetables begin to sweat and become fragrant.

Rinse split peas and add to slow cooker with broth and water. Remain cooking on high approximately 3 hours or until peas are tender. Add more water as needed to get desired thickness.  This makes 5 – 1 1/2 cup servings.  I separate it into portion size containers for the freezer once it has cooled.  I kept two out for lunches this week and saved the rest for another time.



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