I woke up nice and early so that I could tackle the ever growing to-do list. Most of which entailed homework, homework and homework. And a run of course.
I made the same batch of oatmeal that I had yesterday. When something tastes amazing, I need to have it at least twice before moving on. Maybe three.
What is it about polka dots that make it nearly impossible not to smile???
Morning Snack: Pink Lady with a scoop of Trader Joe’s Almond Butter
I can’t figure out if today’s run was challenging or easy. My legs felt fresh and energetic—almost floaty! But my mind was not cooperating. I kept repeating the mantra: mind over matter. It seemed to pull me through the tough hills and the summer heat, but I was still not feeling it mentally. I’m used to stopping my run based on knee pain, but lately I’ve been wanting to stop due to my lack of endurance. It’s such a strange feeling!
Mixed greens. Chickpeas. Green Olives. Half a cooked sweet potato. Leftover green & wax beans.
+ olive oil and balsamic vinegar
I ate the greens on the green. Eating outdoors is one of summer’s many treats.
+ more green in the form of Green and Black.
Not the chocolate’s fat ”bloom” (cocoa butter goes to the surface of the chocolate, turning it gray as it recrystallizes) after going through many heat changes. It’s one of the many random facts that I held on to after taking my Food Service Class. Thankfully, the bloom doesn’t change the flavor. Still as delicious as ever.
Afternoon Snack: 6-oz. plain yogurt + 2 T. crushed flax + Natures Path Pumpkin Flax Granola + Almond Butter
Lentils. They’ve saved me before, and they’ve saved me again. I can always count on lentils.
There’s always a bag sitting in the back of my pantry for emergency purposes. It’s one of those staples that I have a connection with. You know, one of those ingredients that just works with whatever ingredient I decide to throw it together with. Everything from salsa to spinach to feta cheese and cranberries. Lentils never let me down.
Tonight’s recipe was no exception.
If you love curries, lentils or spicy food in general, you’ll enjoy this dish. Best of all, it works with the ingredients that you probably already have on hand. And as much as I hate to say it, you could probably even sub in garbanzo beans for the lentils. This dish is as versatile as you need it to be!
Curried Lentils in Tomato Sauce(recipe idea from Martha Stewart Living)
- 2 T. olive oil
- 1 onion, chopped
- heavy hand of ground ginger (or fresh)
- 2 tsp curry powder
- 1/4 tsp cayenne pepper (more if desired)
- 1-14oz. can of diced tomatoes
- 1-14oz. can of tomato sauce
- 1-8oz. can of tomato paste
- 2 cans (20 oz. each) cooked lentils, rinsed and drained (I cook my own rather than using canned, but either way works fine!)
- 2 T. lemon juice
- cooked brown rice for serving
- In a large saucepan, heat oil over medium. Add onion and ginger. Cook until beginning to brown, 5-8 minutes.
- Add spices; cook for one more minute.
- Add tomato products, lentils and 1 c. water. Simmer until thickened, 5 to 10 minutes. Stir in lime juice.
- Serve over rice. Garnish with cilantro if desired.
I added shaved parmesan on top of mine, and served with roasted broccoli on the side.
Off to water the flower garden! I remained productive today which was good, but I’m such a zombie right now. Hopefully a little fresh air will help.
Question: Do you have any staples that you always keep stocked up in your pantry? I can always count on there being a bag of lentils (or canned beans), pasta, and diced tomatoes. You can do a lot with these three simple ingredients.