Life isn’t always full of sunshine, rainbows and roses. But, imagine the difference it could make if we spent more time doing what makes us happy? Make time for u! Doing what makes you smile. Cooking, working out, reading, relaxing in the bath, laughing with friends, dancing with your partner... whatever it maybe, make time for YOU ❤️ Lately I’ve really enjoyed cooking. Especially if I start to feel anxious I find it clears my mind & makes me focus on what I’m cooking, resulting in me feeling more relaxed. So expect a lot more cooking content on my insta ?☺️ My din dins tonight! Here’s the recipe if you would like to give it a try x @resultswithlucy Aubergine & Lentil Lasagne ? 2 x aubergines, cut into ½ cm slices lengthways 5 tbsp olive oil 140g puy lentils 2 x onions, finely chopped 3 garlic cloves, finely chopped 300g butternut squash, cubed 400g can chopped tomato ½ small pack basil leaves 125g ball of mozzarella, torn into pieces Black pepper for seasoning Cooking Directions Heat oven to 200C. Brush both sides of the aubergine slices with 2 tbsp of the oil and lay on baking sheets. On another tray add the butternut squash and drizzle over 2 tbsp of oil, mixing well to ensure it is well coated. Bake the aubergine and butternut squash for 20 mins until tender, turning once. Meanwhile cook the lentils as per the packet instructions. Heat the remaining oil in a large frying pan. Add the onions and garlic and cook until for approx 8 mins until the onions are soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and season with black pepper. Add a layer of lentils into a baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Add the mozzarella to the top and bake for a further 15 mins until the cheese is golden and starts to bubble. Allow to cool slightly. #worldmentalhealthday

lucymeck1さん(@lucymeck1)が投稿した動画 -

ルーシー・メックレンバーグのインスタグラム(lucymeck1) - 10月11日 04時20分


Life isn’t always full of sunshine, rainbows and roses. But, imagine the difference it could make if we spent more time doing what makes us happy?
Make time for u! Doing what makes you smile. Cooking, working out, reading, relaxing in the bath, laughing with friends, dancing with your partner... whatever it maybe, make time for YOU ❤️ Lately I’ve really enjoyed cooking. Especially if I start to feel anxious I find it clears my mind & makes me focus on what I’m cooking, resulting in me feeling more relaxed. So expect a lot more cooking content on my insta ?☺️ My din dins tonight!
Here’s the recipe if you would like to give it a try x

@resultswithlucy
Aubergine & Lentil Lasagne ?

2 x aubergines, cut into ½ cm slices lengthways
5 tbsp olive oil
140g puy lentils
2 x onions, finely chopped
3 garlic cloves, finely chopped
300g butternut squash, cubed
400g can chopped tomato
½ small pack basil leaves
125g ball of mozzarella, torn into pieces
Black pepper for seasoning
Cooking Directions

Heat oven to 200C.
Brush both sides of the aubergine slices with 2 tbsp of the oil and lay on baking sheets. On another tray add the butternut squash and drizzle over 2 tbsp of oil, mixing well to ensure it is well coated. Bake the aubergine and butternut squash for 20 mins until tender, turning once.
Meanwhile cook the lentils as per the packet instructions.
Heat the remaining oil in a large frying pan. Add the onions and garlic and cook until for approx 8 mins until the onions are soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and season with black pepper.
Add a layer of lentils into a baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine.
Add the mozzarella to the top and bake for a further 15 mins until the cheese is golden and starts to bubble. Allow to cool slightly.
#worldmentalhealthday


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