Overnight oats with berries

To get ready tomorrow's breakfast, in a glass jar with a lid or a ceramic mug with a lid, combine:

1/2 cups rolled oats (preferably the slow cook kind)
1/3 cup of milk or cold water
1/3 cup whole milk plain yoghurt
1/2 - 3/4 cup of frozen berries ... I use a mix of raspberries and blueberries
optional: 1 teaspoon of maple syrup

Stir well, put on the lid, and place in the fridge overnight.

In the morning, stir again and top with toasted whole hazelnuts or any toasted nut of choice.

Instant Pot Mujadara

Thinly slice two large yellow onions.
Heat 1/4 cup olive oil in a large frying pan and caramelize the onions. Grate on some sea salt while cooking. Stir frequently.
When onions are almost fully done, add in 3 minced cloves of garlic or 3 frozen cubes of Trader Joe's garlic and cook until garlic is done.

Rinse and dab dry:
1 cup brown basmati rice
1 cup whole green lentils

Boil water in kettle.
Whisk 3 teaspoons of Vegetable Better Than Bouillion into 2 2/3 cups of the boiled water in a big glass measuring cup.

Heat a little olive oil on the Sauté mode in the Instant Pot.
Add in the rice and lentils and stir around for several minutes.
Turn Instant Pot off.
Add the vegetable broth, stir, put on lid and make sure lid is in the unvented position.
Set for 15 minutes of pressure cooking.
Let it decompress for 10 when pressure cooking is done.
Open lid carefully (press the vent with a wooden spoon to let it finish venting).
Evenly mix the rice and lentils.

Serve in bowls with topping of caramelized onion and garlic mixture.
Add freshly grated pepper.
Offer olives on the side.

Serve with a simple salad such as arugula and cherry tomatoes.