Ah, more links to explore.

Made your oven-baked lentils last night (again). It’s the rosemary that makes them so damn good, I reckon.

It would be half the dish without the rosemary Lucy. It’s a herb so strongly associated with meat, but goes so very well with white beans and lentils. Glad you enjoyed.

I love the idea of salad for breakfast! In the course I’m currently teaching on nutrition, I have students write out what they eat for a week. It’s always interesting to see how students from other countries eat all kinds of veggies for breakfast, from stir-fries to <a href= “http://mideastfood.about.com/od/maindishes/r/fulmedames.htm”> Ful Medames, technically a bean dish, but just as good!

You would be proud of me, I ate a large bowl of chickpeas for breakfast the other day. Why? I accidentally had some soaking in the fridge for longer than I thought they should, and so cooked them up with some turmeric while I was doing my morning stuff. They were SO good when they were cooked, so soft and buttery, that I had to have some. And then I had to have some more. For a gal who usually can’t face breakfast very early, this was good.

And as a side thought, I realised that it is the long soaking of chickpeas that makes them buttery. Recently, I cooked one of Lucy’s recipes that has you soak them for 2 days. It was an amazing dish, with such soft buttery chickpeas. Mine had soaked for 3 or more days. The long soaking gives them a taste which is so different to the taste of overnight soaked chickpeas. The “chickpea” flavour is minimised and the “butter” takes over.

Wonderful how accidents can turn into discoveries.

I often eat “wierd” things for breakfast – like leftover stir fry…hey why not? I especially like adding the left over veggies into an omelette or into a savoury type crepe.

Love the office diet blog! Thanks for posting…Its always good to have “real life” tips. I do the frozen veggie thing often, it makes lunches super easy if i don’t have leftovers.

Kathryn, great links. I particularly like the ones about the breakfast salad and the avocado muffin! Mm. It sounds so delicious.

Kathryn, I noticed on the office diet blog that he/she mentioned you should never re-heat rice. I’ve never heard that before- is it a problem, and if so why?

Ricki – that’s really interesting. I think I’m doing well if I have one vegetable with breakfast, let alone a whole meal of vegies. There’s a local cafe that makes foul medames for breakfast and it’s an amazing dish.

Vegeyum – you’re about the second person to wax lyrical to me about Lucy’s chickpea dishes. I’m going to have to try out these repeated soaking and slow cooking methods because “buttery” sounds too good to be true.

Shorty – glad you’re enjoying the Office Diet blog, I think it’s a great resource. Written with humour and practicalities in mind. Leftover stirfry for breakfast? Wow, well done you. As per my earlier comment, I’m pretty impressed if I manage one vegetable with breakfast.

Cookingpanda – avocado muffins are on my cooking agenda this weekend. Don’t they sound great!

I love the idea of breakfast salads, I am having scrambled tofu with lots of veggies every morning at the moment. I actually rather like refried beans with lots of bell peppers for breakfast too. Having been away and have had too many cream teas I need to lose a little weight.

Ricki’s avocado series is already bookmarked. I adore avocado and need to to more than just make guacamole with it.