Well, it's that day of the week again!

My Mom gets upset when I say that I don't always feed my husband and daughter meat. "[Insert Hubby's real name here] is a farmer! He needs meat and carbs! He works hard and uses that energy. You can't not give him meat!"

It's true. Hubby is a farm boy and he does work very hard on the farm. He is also a meat and potatoes guy. It seems that many people in the countryside have a diet that consists of meat, potatoes, homemade bread, and sometimes two veg choices. Usually that's corn (which I don't count as a "vegetable" vegetable) and either peas or carrots. Meals in Hubby's family are usually followed by dessert. This is something I don't do unless it's a special occasion. If we have dinner guests or if it's a party, I'll make something for dessert. Other than that, it's fruit or yogurt.

In theory, eating a hearty meal like Hubby is used to is good...if you're going to be working it all off.

Hubby and I were talking and discussed the expression:

"Eat breakfast like a king, lunch like a prince, and dinner like a pauper."

We're going to try to adopt this practice. It seems that in my family's background, breakfast is often overlooked, lunch is skimmed or ignored, and supper is the biggest (if not, the only) meal of the day. This is sooooooooo bad! It's so hard on the body, organs, metabolism, etc. Being in the age group we're in, Hubby and I are trying to shed a few pounds.

Hubby and I make sure we eat breakfast, lunch and supper and we make sure none of our meals are too heavy. This is what's for lunch!
Asparagus and Zucchini Crudi
Recipe from one of my favourite Food Network chefs, Giada De Laurentiis!

Ingredients

• 2 zucchini, trimmed
• 1 bunch asparagus, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 ounce shaved Pecorino Romano, for garnish

Directions

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

C's Easy Lentil Soup

INGREDIENTS:
1 can of diced tomatoes
1 can of chick peas
1 can of lentils
1 medium onion, chopped
2 cups baby spinach
1 or 2 cups water
*optional* 4 or 5 slices of bacon cut into small pieces

1. In a large soup pot, cook bacon pieces.
2. Sautee onions with the bacon once bacon has started to turn golden brown (if you are making this a vegetarian meal or do not eat bacon, omit the bacon and use a bit of extra virgin olive oil).
3. Add tomatoes.
4. Drain and rinse lentils and chick peas and then add them to the pot.
5. Add a bit of water (depending on how chunky or how 'liquidy' (another made up word!) you like it.
6. Let cook for 30-40 min. Add spinach at last minute.
**Since this is Meatless Monday, do not use bacon in this recipe.**