Today for lunch I cooked something new: dal makhani, based on this recipe  with some cheeky simplifications (like, instead of soaking and pre-cooking some lentils, I used a can 😅). It may not look like much, cos I didn’t bother with garnish, but it was delicious – like butter chicken sans the chicken.

In honour of a batch of dhal I made tonight and accidentally made spicier than I intended (but still just within my tolerable levels!), have an article I found on why some people tolerate spicier food than others . Genetics, life experience, and endorphin rushes all play a role.

Today’s #mbfeb prompt is banana, so I’m sharing my favourite way to eat banana: mashed into baked oatmeal! If you’d like to try the same, my recipe derives from BudgetBytes’ Banana Bread Oatmeal , but I add ~25g chia seeds and a squirt of stevia instead of the sugar 😛

Why does food look more appealing when it’s colourful? Is it some kind of evolutionary adaption because in nature, colours = fruits and vegetables? 🤔 Regardless, I enjoyed the bowl of fried rice with prawns I made last night. #mbfeb

Inspired by this blog post yesterday , I had a go of my own making cheese buldak (aka Korean fire chicken). I believe the original recipe is this one . It definitely looked less photogenic once it had been divvied up across the different bowls, but was very delicious 😋

Tonight I decided to make gnocchi with chicken sausages in a butternut squash sauce 😋 If you’re interested in trying it yourself, I follow this Skinny Taste recipe ! #mbfeb

As I’ve mentioned before I no longer eat mammal meat, which is mostly easy peasy but just occasionally I get the craving for some ham or bacon. Now there are vegan (wheat protein-derived) imitations in the supermarket, I can once again treat myself 😇 (Day 7 #mbfeb  prompt.)