Eat breakfast like a king, lunch like a prince and dinner like a pauper – this is what I like to achieve with my meal plan as best as I can. I must admit at times this may not be possible with a 9 to 5 job especially when there were times I worked through lunch or overslept in the morning and therefore, there was no time for breakfast.
Like my sister would tell me when there’s a will there a way.
Writing my meal plan on a piece of paper helps. It gave me an overview of my diet on a weekly basis and it helps me to control my grocery shopping bills as well as minimising wastage.
I am not adhering to any particular diet but I have consciously tried to minimise my carbohydrate intake for dinner. Being a self-confessed rice addict, cutting rice for dinner is particularly challenging. In order to have a more substantial dinner in the absence of rice, I have been cooking with more legumes.
In fact I have found myself making this chickpea flat bread to go with lentil curry quite often for the past 2 weeks. While I wait the lentil to soften, I would start making the dough and start rolling the flat bread using chickpea flour and desiccated coconut for extra flavour.
You may notice this recipe do not contain any oil and therefore it is essential to coat the rolling pin and board with generous amount of chickpea flour while rolling out the flat bread to avoid sticking. Other than that, this recipe barely requires any ingredients. I will be sharing the lentil curry recipe on Wednesday. So I’ll see you then?
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