Fashion, Function and Curry
I am not an impulsive buyer. I work really hard, and when I see something I want I always think it out before buying. I saw this really cute reusable ceramic coffee mug (eco cup!) at the market and passed. The next time I went shopping, I decided it was a smart purchase in the long run and would be perfect for my tea in the morning.
I hate travel mugs! The plastic ones taste awful and the metal ones taste like metal, so I thought the ceramic/silicon combination would be perfect.
Unfortunately, this cup literally POURS coffee from under the rim, ruined my sweater, and stained the upholstery in my truck! I think I’m actually going to try to return it, even though it’s used. Why can’t cute things be functional!?
Every day this week I’ve had cheesecake protein ice creams for breakfast. They’re the perfect way to start the day! (As long as they’re eaten in front of a space heater)
My smoothie of choice has been a combination of buttercup and butternut squash with cinnamon. Delicious!
- 4 ice cubes
- 1/2 cup cooked squash (either frozen or cold)
- 1 scoop protein powder (brown rice, vanilla)
- 1 tsp nutritional yeast
- 1/2 tsp xanthen gum, 1/4 tsp guar gum
- 1 cup almond milk (unsweetened vanilla)
Granola is the perfect topping. Every time.
Make ahead meal this week
My lunches this week have all come from this big pot of Vegetable Dal Masala. I made it on Sunday and it came out really good!
- 1 tbsp oil
- 3-4 bay leaves
- 3 1/2 tbsp your own curry blend. (Mine is turmeric, fenugreek, cinnamon, ginger, cloves, allspice, black pepper, cayenne pepper, and cumin)
- 1 (3 oz) can diced green chilies (I found this in the ethnic food section)
- 1 parsnip, sliced
- 1-2 large portabella mushroom(s) (about a cup chopped)
- 1 red bell pepper, diced
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2” of fresh gingerroot, minced
- 1 eggplant (sliced, salted and dried at 350*)**
- 1 cup red lentils
- 1 can whole tomatoes
- 2.5 cups water or vegetable stock
**Slice the eggplant and salt each side. Place the slices directly on the rack of a 350* oven for 10 minutes. The oven is hot enough to dehydrate it without the juice dripping. After this, the eggplant was really sweet so I think it may remove some of the bitterness. Further kitchen experiments are necessary!
Add the oil, onion, curry, ginger, and bay leaves to a pan over medium heat. Cook for about 5 minutes then add garlic, parsnips, chilies, mushrooms, and bell pepper. Cook about 10 more minutes.
Remove the eggplant from the oven. Carefully dice the hot eggplant and transfer to the pan. Add the tomatoes, crushing with your hands as they go in, the lentils and the stock.
Lid the pan and place in an oven at 350* for 45 minutes. Remove from oven and let rest 5 minutes before uncovering.
Enjoy with naan and baba gannoj!
Last Week’s Workout Update
Last week I had prolotherapy on Monday so workouts were few and far between. I swam for 45 minutes on Wednesday and Friday, and that was pretty much it.
There wasn’t really an excuse to not work my abs (WWM2!) but I didn’t have the motivation to do it. I think I get burnt out of things after 2 weeks, so I’m going to take advantage of it and change up my routine twice a month. In one session I’ll focus on abs, in another glutes, in another legs… etc. etc.
Total swim/cardio time: 90 min
It’s my (faux) sister’s 18th birthday today and we’re going out for sushi. Happy birthday Mooo darling!! 😛
Does anyone have travel mug advise?
What’s your favorite make-ahead meal?