Finally April! The beginning of a new season and warmer days. After a long time off, for celebrating Easter in Åre, and a nasty cold that I got just before the journey, I’m now charged with new energy and longing for the barbecue season!
Today’s recipe is a refreshing early spring beluga lentil salad with kale and pomegranate served with lemon-tahini dressing. This is a great vegan and gluten-free midweek dinner recipe. Packed with proteins, healthy fats and vitamins you really want in your diet after all winter and early spring holidays. This lentil salad is just perfect for a Meatless Monday!
Remember how Lulu started school last week? And how her first day was a flying success? Well, Monday morning brought several inches of snow, and Lulu had her first snow day. I’ll admit that when I woke up and saw the rather impressive dusting, I felt mildly disappointed. I had so much to do, and now my four hours of quiet were no more. My morning changed from productive….to playful (but you know what…that change was more than okay). I’m realizing that my little girl is growing up fast, and although I cherish the few hours I get with just a cup of tea and my laptop, I treasure the moments I get to spend with her even more.