I have been running around like a… well, a half-marathoner this weekend.
Except a not very good half-marathoner – I was supposed to get 10 miles in for training last night. Could only do 6.5. I’ve been telling myself I’ll try for 10 tomorrow night – but it’s a tall order given I’ve got a crazy day at work ahead of me.
It’s been a good blend of fun and productivity this weekend – exercise, house cleaning, awesome movie (Gravity – go see it!), not-so-awesome college football game… I’m super excited about the meals I have planned for this week – a lot of spaghetti squash and sausage. Plus I’m going to try to make zucchini “spaghetti” later this week. Who needs pasta?
I do have a few hours of work to put in tonight, but afterwards I plan on winding down with a copy of The Cuckoo’s Calling wp.me/p1N36Q-ef
. This is the latest book by J.K. Rowling under a pseudonym, Robert Galbraith. Shockingly, it came in at the library well ahead of the two year time frame I put it at. They must have ordered some extra copies. Anyway, it will feel good to go back to fiction for a while.
I’m still hanging on to It Starts with Food ( wp.me/p1N36Q-jp
) for my husband to read. He hasn’t cracked it open – but it’s cool. I’m making him eat healthy anyway. Plus I wanted to jot down a few notes here before giving it back to the library.
I made a Chick Pea Coconut Curry tonight – it was from the Fresh 20 menu from back in May that I never got to try. Rather than following the whole menu for the week (since it calls for a lot of spring/summer vegetables), I decided to just do this one recipe.
While the recipe and the nutrition info says “Serves 4,” it must be for 4 Elephants. I am definitely getting some extra lunches out of this.
1 Tablespoon grapeseed oil
4 green onions, root end trimmed, green and white parts cut into thin slices
½ bunch Swiss chard, cleaned, thick stems removed, roughly chopped into thin shreds, about 2 – 3 cups
2 medium carrots, cut into small dice
½ red bell pepper, cut into small dice
2 garlic cloves, minced or pressed
2 – 14.5 ounce cans organic, no salt added chick peas, drained and rinsed
1 teaspoons curry powder (or 2 teaspoons if you love curry)
½ teaspoon dried cumin
Pinch of cayenne pepper *to taste
1 teaspoon salt
Pinch of black pepper
1 – 14 ounce can light coconut milk
½ lime, juiced to yield 1 teaspoon of juice
1. Heat a large, nonstick sauté pan over medium heat and add oil. Once the oil is hot add in the onion, chard, carrots, red pepper, garlic, and a sprinkle of kosher salt. Sweat the vegetables for 2 minutes or until the onion becomes soft and translucent.
2. Add in the drained chick peas and seasonings, stir to combine and cook for an additional 1 – 2 minutes.
3. Add in the coconut milk and lime juice and stir to combine. Reduce the heat and gently simmer for 5 – 8 minutes.
You can serve it over rice, if you want but it’s already a bit higher in carbs because of the chick peas. I thought it was fine without it, but I still made some anyway so my husband wouldn’t totally balk at a meatless meal.
- Calories: 301
- Carbs: 43.3g
- Fat: 13g
- Protein: 12.5g