BBQ Lentils


Ok, so I’m going to break one of my life codes and talk about a subject that is near and dear to many Brits.

The weather.

When I was little, gearing up to go back to school was my favourite time of year. I was a massive stationary nerd. In high school, I even landed my dream job of working in the print center at Staples.

All of the binders and empty notebooks represented some sort of new start and the endless possibilities of the year ahead.

Along with all of the school supplies, we would go clothes shopping for autumn and winter clothes. I was always so excited to have a closet full of stylish autumn clothes (or as stylish as grunge clothes on a chubby girl can be).

I would pick out my outfit weeks before.

Then, the first day of school would come and I’d put on my latest fall hoodie and thermal undershirt and step outside.

Every year, without fail, the temperature would be 20 degrees. I’d have to go back in, change my outfit back to summer clothes and hang my new clothes back up for another few weeks.

Every year.

I never learned.

I was ALWAYS disappointed.

I’m embarrassed to say that I’m 32 years old and it’s just happened again.

While it’s 25 degrees outside here in England, I’m in the kitchen, enjoying the wood fire, making warm, smoky, BBQ lentils while wearing a new cable knit dress and tights.

Now, I just need to remember where I put my mittens.

BBQ Lentils
Prep time
Cook time
Total time
Serves: 4
  • 1 cup chopped red onion
  • 1 tablespoon minced garlic
  • 1 teaspoons chili powder
  • 1 teaspoon mustard powder
  • 2 cups vegetable broth
  • ¾ cup passata (tomato sauce)
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon English mustard
  • 1 tsp xylitol (or other sweetener of choice to balance flavours)
  • 1½ cups dried brown lentils, soaked over night
  • salt, to taste
  • fresh ground pepper, to taste
  1. Add onion to a heated sauce pan with 2 TBSP water and cook 3 minutes or until softened.
  2. Add garlic, chili powder and mustard powder; cook 1 minute or until fragrant making sure not to burn garlic
  3. Add broth, tomato sauce, vinegar, mustard, sweetener of choice, and lentils; stir well and bring to boil.
  4. Reduce heat to low; cover and simmer 30 minutes until lentils are tender but intact.
  5. Cook times will vary if needed add ¼ cup water and simmer five more minutes.
  6. Season with salt and pepper.


Buttermilk Dill Smashed Potatoes


It’s Monday again!

This marks 2 weeks that we have been on the Eat to Live program. The first week was tough. Both of us felt like we had low energy. We would often just have enough energy after work to spoon food in our mouths and then collapse on the floor to watch TV.

This was completely out of the norm for us.

Normally we use forks (wakka wakka wakka).

Week two was a lot easier.

Our stomachs settled down and have been slowly adjusting to all the roughage going in. The cravings for bread and sweets almost completely went away. Both of our jobs are minefields of sweets and desserts. We both managed to avoid them with no problems (although I did find a chocolate bar wrapper on the passenger side of Ben’s car. The car door was also unlocked. Ben claims a homeless person walked by, sat in the car, had a chocolate bar and then left the wrapper behind. Since Ben doesn’t like chocolate, I’ll choose to believe him. Now, if it were crisp wrappers that would be a different story… )

The weight is coming off slowly, but surely.

I can’t really complain about the program at all!

Despite the initial intestinal distress, I would highly recommend it.


Buttermilk Dill Smashed Potatoes
Prep time
Total time
Serves: 4
  • 2 pounds new potatoes (scrubbed, skins on)
  • 1 teaspoon kosher salt, plus more as needed
  • 1 cup unsweetened soy milk
  • 1 TBSP lemon juice and zest of half the lemon
  • 1 bunch of chopped dill
  • 1 teaspoon thinly sliced chives
  • Freshly ground black pepper
  1. In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes.
  2. Drain the potatoes and return to the pan. S
  3. hake the pan over medium heat for about a minute to dry the potatoes.
  4. Using a potato masher, gently smash potatoes.
  5. Add lemon juice and zest to soy milk. Don't be alarmed! It will curdle. That's what we want!
  6. Add the soy milk mixture and dill to potatoes.
  7. Gently mix through with potato masher to your desired consistency (I prefer chunky)
  8. Season with salt and pepper to taste and serve immediately.