I'm devoting today to reviewing/studying. School begins tomorrow. I'm nervous, but I'm trying not to worry about it! The more I study, the better prepared I'll be.
Yesterday I made a delicious
*Indian White Fish & Shrimp Curry* in only 20 min, and it was totally amazing. I used one of those little curry sauce packets (Kitchens of India Fish Curry Sauce Pouch), sauteed some vegetables (3 carrots, 2 red potatoes, 1 small head chopped cauliflower, 1 large chopped onion), mixed in the sauce pouch with water and 1 tbsp ghee, and added my own little touches (1 lime juiced, 1/2 inch diced ginger and 2 cloves diced garlic, 1 tsp garam marsala, 1/2 tsp cumin, 1/4 tsp cinnamon, 1/8 tsp cardamom, 1/8 tsp cayenne, 1/4 tsp turmeric, 1/4 cup ground cashews and 1/4 cup raisins). Mixed it up, then I put in the frozen fish filets and shrimp and let it cook, covered, 'til the fish was done (maybe 10-15 min), and garnished it with fresh chopped cilantro. It was deeeeelicious!!! I love quick-cooking tasty meals like this.
Today was *Basil Pesto Chicken Pasta* First I marinated some chicken breasts in dry italian seasoning mix, olive oil, and lemon juice for a few hours... grilled them up, and made a bit of gluten-free pasta. I thawed a few of my basil pesto cubes(recipe below) in a sautee pan, and added 2 diced heirloom tomatoes, 2 cups sliced mushrooms, 4 cups raw baby spinach, and a splash of grass-fed cream to make a delicious pesto cream sauce, awwww yeah! It was amazing. AMAZING!!
*Basil Pesto Cubes* In a bullet blender or food processor, combine 2-3 cups raw basil, 1/2 cup extra virgin olive oil, 1/2 cup grated parmesano reggiano or grana padano cheese, a generous pinch of salt and ground black pepper, 3 cloves of minced garlic, and 1/4 cup nuts (walnuts or pine nuts). Pour the mixture in an empty ice cube tray, and drizzle some extra olive oil over the top until the tray is full. Freeze, then put the cubes in a heavy-duty ziplock back in the freezer... now you can have pesto whenever you want!!!
Tomorrow I'll be making a veggie omelet with beet/orange juice for breakfast. Maybe some greek yogurt with blueberries later in the day. Leftovers for dinner. And then all of the fruits and veggies will be used up for the week, just in time for our produce delivery Thursday, and a new meal plan will begin.
So yeah, doing really well on the food front. And the exercise front (swam yesterday). And the school stuff, despite the anxiety. Im still making good choices. Going to keep it up! Thanks for the continued support.