I love lemons

For lunch I made a spring mix with a lemon/ olive oil dressing. (very simple: just equal parts lemon juice and olive oil) I added some tomatoes, green olives, red onion, and finely chopped raw broccoli - chopping it up and putting it in my salads is the only way I can eat broccoli 

Then, I made the same lentil and quinoa soup as before but piccata style. Usually you'll find this flavor with a chicken piccata dish. You'll need:

• 1 cup quinoa
• 1 can lentils
• 1 tbsp fresh rosemary (chopped)
• 2 med cloves of garlic (minced)
• 3 tbsp capers
• 1.5 cups vegetable stock
• 1/4 cup lemon juice
• 4 tbsp olive oil
• salt & pepper to taste

In a saucepan, add the olive oil, rosemary, and garlic and raise temperature to medium heat. Allow the garlic and rosemary to simmer a bit (about 5 minutes) then add the chicken stock. Bring to a slow boil then add the quinoa, cooking for about 8 minutes or until the gem of the quinoa emerges.

Reduce the heat to a simmer and add the lentils. Let cook for about 15 minutes on low heat. Then mix in the lemon juice and capers, enjoy =]

No lemons here =[ but I did whip up a small blueberry yogurt parfet. This is great for breakfast or dessert. You'll need:

• 1/2 cup blueberries
• 1/2 cup greek yogurt (plain)
• 3 tbsp mascarpone cheese
• 3 tbsp granulated sugar
• 1 tsp vanilla
• sliced almonds (for garnishing)

Take the blueberries and sugar and mash with a fork till you form a thick consistency.

In a separate container mix the mascarpone, yogurt, and vanilla. Then layer a small whiskey glass with the yogurt then blueberry mixture. Garnish with almonds and enjoy!