Today’s lunch was Dreamfield’s rotini with veggies.  While the pasta (low carb, high fiber, low glycemic) cooked, I sauteed in a non stick pan half an onion, chopped, a handful of sugar snap peas cut in half, a handful of canned chick peas, drained.  I added 1 tbsp olive oil and 1 tsp each fresh ground fennel seed, coriander seed, dry basil, dry oregano, garlic powder.  Cook on low heat until the pasta is ready.  Drain, add pasta to the pan and mix together.   I had some leftover roasted eggplant, so I added that as well.   Let it stand for a few minutes to blend.  I’ll do that again.