Do you like curry? I LOVE curry! I however do not like that the first ingredient in most curries is some form of oil. I set out to make a delicious curry with less oil and tons of flavor.
I have had the curry powder in the left for a really long time. In fact I think my mom gave it to me from her spice rack when I moved to Boston. It may be old, but I love its can and the crazy label. I added a little extra flavor with the other spices just to pump it up, but I don’t have all of the curry spices so I just went with it.
MUNG BEAN CURRY – serves 2 maybe 3
- 2 TBSP curry powder – I used a lot and these spices are really to taste for me
- 1/4 tsp tumeric
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 small yellow onion
- 1 clove garlic – pressed
- 1 acorn squash roasted, peeled and cubed
- 1/2 cup water or chicken broth
- 3 kale leaves torn into chip size pieces
- 1/2 cup dry mung beans cooked as directed
- 2 tbsp coconut oil
- Roast squash for 20min @400 coated in 1 tbsp of coconut oil
- coat bottom of large pot with other tbsp of coconut oil
- chop onion and cook until clear in the oil ~ 5min
- add garlic, spices and water
- Add kale and steam ~5min
- Add beans and stir together – add more water if needed to coat the spices over the beans and kale
- Lastly add the chopped squash and gently stir into the curry bean mix – try to keep the cubes whole
- Let the whole mix simmer for about 5min to get the flavors throughout adding more water if needed.
This made a lot of dishes but it did not take much time to make because once mung beans are soaked they do not take very long to get soft.
We are supposed to get an ice storm tonight into tomorrow so Sissy and I might be staying put tomorrow. All the more time to enjoy some curry!
I tried my had at bread making again today and I had more success!
I had a better and faster rise and I used my food processor instead of the dough hook. I found that what I think is lukewarm is actually cold so I used warmer water, which I think led to a better rise. Over the lip!
I made the same King Arthur nut and seed bread as last time except I used sunflower seeds and toasted buckwheat.
I had the butt with raspberry jam as part of my lunch and it was delicious!
I want to try other daily bread recipes but I am worried they will not turn out as well. Do you have any never fail bread recipes that is your go-to? Send em my way!
Good morning and happy weekend! I started my weekend off with some vegan french toast using flax instead of eggs because I want to save my farm fresh eggs for times when I can actually taste the egg ie egg and hummus sandwiches!
I used the last of my cinnamon raisin bread from last weekend dunked in flax, almond milk, cinnamon and vanilla.
After breakfast I headed to Whole Foods for my weekly shopping…here is what I got!
Pro to the duce! Yes, I would say 90% of my shopping is for fresh produce because I usually use vegetarian bulk proteins from the pantry.
- LOCAL Kale!!!!!
- Store roasted coffee – no idea
- Amy’s low sodium refried vegetarian beans
- Organic milk – PA
- Organic butternut squash
- Organic spinach – CA (I wish they had the MA kind again!)
- Organic frozen green beans
- Organic frozen peas – I always keep a few frozen veggies on hand for easy and they are usually picked in season and frozen.
- Organic plain yogurt
- Bulk chickpeas – for hummus!
- Bulk millet
- Sweet potatoes
- Brussel sprouts
- pita chips – for the hummus and they are Nick’s new thing
- Organic Cara Cara oranges – CA, but they were the steal of the day! The whole bag was $4 and the conventional cara caras next to they were 2 for $3 – score!
- Organic onions
- Organic baby bellas – local
- bananas – costa rica
- Gummy vitamins – I have no idea where they are from, but it seems I will only take a daily vitamin if it comes in gummy form – I have this for my calcium and Omegas too!
All of this with the $16 vitamins was $70. A little high but actually food was only $54.
This is my list and meal planning for the week.
How do you plan your weekly shopping or do you at all? I find that it can be a pain in the butt but I end up saving money with planning like you do with so many aspects in life!
Have a great weekend! Nick and I are off to his sister’s engagement party tonight!
Have you heard about our alfalfa??!?!
The poor alfalfa plant is following the soy bean down the same road of genetic engineering and there is no way to stop it unless we demand products that do not contain GMOs or genetically engineered products. Read your labels and know what is in your food! Many countries already ban these GMOs from their food system and we can too.
“Genetically engineered products in general lead to a narrowing of the gene pool and a put our food supply at a great risk for failure. It also gives companies like Monsanto control over all growers and forces they to purchase their seed year after year or risk having legal action taken against them.” – My opinion in a nutshell.
What are you feelings on GMOs? It is OK to be against me!
I re-did my “About” page and I added some new pictures to my “Getting Healthy Story”. Check them out to see a really funny one of Nick and I from senior year!
I was one of the only people in the office today due to our Thundersnow. We had a two hour delay and it took me about 30min to shovel out my car. Not too bad considering last year it took Nick and I a few hours to get our cars out. There was no neighborhood party or beers either. I certainly got my workout today and it actually felt good to sweat even though I had to get to work and didn’t shower before…don’t judge!
When I got home I wanted something simple and delicious and I thought of Ashley’s Hummus and farm fresh egg sandwich. Check out her blog for the exact combination.
I whipped up a batch of spicy lime hummus while I hard boiled the egg.
- 1 can chickpeas
- S&P to taste
- juice of 1 lime
- 3 springs oregano
- squirt hot sauce
- 1 clove garlic
I liked going spicy instead of herby/savory like I usually do when I make hummus.
I used a little butter and threw the sandi in the pan.
I love this butter and they fact that it is from grass fed happy cows!
This sandwich was so easy to make and delicious with a side of kale chips and roasted portabellas.
Workout update: I left the Y last month due to their policies always changing and having to wait for children to use the machines. Today I joined the Maryland Athletic Club. The MAC is pretty expensive even though I got a student rate, but they do have everything I want with no extra charges. They have 4 pools, crazy amounts of workout gear and lots of yoga in a quiet part of the gym. I think I will just be happy to have everything I need so close by once I am able to get back into my normal routine!
I can’t believe tomorrow is Friday, I feel like this week has been all messed up with the snow falls and I hear we are getting more?!?! I am not excited about that!
Any big plans for the weekend? N’s sister’s engagement party is this weekend!!!!!!
Ever heard of a Thundersnow? Well we are having one right now!
I know people up north have been having tons of snow this winter but we has out share last year, and now we are getting hit with another storm. They said we could get up to 8in and I think we are almost there. Not sure if I will be making it into work tomorrow seeing as it was not safe on the roads this morning and there were only about 5 people in today.
After some gchatting with Ruggs in the land down under I had planned on making an acorn squash and beans for dinner, but I just did not feel like beans again. I basically just started cooking everything I had in the kitchen and knew I could throw the leftover in the fridge for lunches.
This is what I came up with.
Organic parsnip fries in Indian spices, organic green beans (frozen) and organic quinoa with the remainder of my blue cheese dressing from last night.
These were both good but the best part was definitely my organic baby bella mushrooms on homemade bread toast with cheese!
This reminded me of a mushroom melt and I want to make this for nick with some caramelized onions, yum!
I loved all of the flavors and textures in this meal! AND I love that it covers my needs from fats to proteins.
Sissy and I are not cuddling on the couch and I am sipping some mandarin orange tea.
How is the weather around you????
Have to heard the news about Taco Bell? Apparently they don’t really have meat inside their tacos. In all honesty, did we ever think it was real? My favorite quote is from Mark Bittman today was “Yum foods is saying their beef is as much beef as Tyson’s chicken is chicken.”
On to better things…blue cheese dressing anyone?!
The secret ingredient?
The idea started with my recent discovery for my love of blue cheese on sweet potatoes during my wisdom teeth adventure. I combined the following ingredients in a Ball jar and hoped for the best.
- 1oz good blue cheese, chopped and heated for 20sec in the micro– I mean the stinky stuff!
- 1/4 cup plain yogurt drink
- 1 tsp pepper
- dash salt
- 1 tbsp parsley chopped fine
- 1 splash of EVOO to prevent clumping
Top with anything you would normally coat in dressing – great flavor with a lot less fat and probiotics!
Obviously I was going with a sweet potato here.
Sweet potato, home cooked pinto beans heated with a sautéed onion and garlic. Topped with lovely dressing!
Garnished with a side of kale chips!
I’ve found that pinto beans cook up better than any other beans I can have tried from dry to wet.
Are you getting any crazy weather tomorrow into Thursday? We are supposed to get a wintRy mix and I am not looking forward to the icy conditions.
I said I was going to post my groceries every week and talk about the distances they have traveled, whether they are organic and if they are seasonal. Well, I failed miserably with this, but I remembered this week!
I usually go to the store with a list but sometimes I forget it or other things get in my cart anyway.
So what went in the cart this week?
- Organic Kale – USA
- Organic carrots – Cali
- Organic broccoli – USA
- Baby bella – PA
- bananas – costa rica
- organic turnip – USA
- Organic apples –USA
- Organic oranges –USA
- Food for Life english muffins
- organic chicken broth, low sodium – the reason I get chicken over veggie is that WF does not have a low sodium veggie (I should compare!)
- Tellegio cheese – ummm Italy, whoops
- Blue Cheese – USA
- Organic Spinach –MA
- CA currants aka small raisins – CA
- turkish apricots – Turkey?
- Organic acorn squash – not sure
- Organic chick peas
- organic stewed tomatoes
All of this was $54 and if you add that to the $15 from Springfield farm That is $69 for the week. I rarely buy food out and if I do it is usually with Nick and we are at Einstein (which has soy in every single one of its bagels btw). I know I eat mainly organic, but I think $69 for a weeks worth of food for one + 1/4 person is pretty darn good. I never spend over $100 .
How much do you spend in a week on food? What is your biggest driver in your food selection? Price? Flavor? Packaging? Organic vs. Conventional? I am curious what you think!
Do you know where your food comes from? Specifically your meat if you chew on animals?
Well after reading Eating Animals and confirming with many other resources I have decided that if I am going to eat any meat I want to to see the animals, confirm their living situation and know about where and how they are processed. (I do not expect everyone to be able to do this in their lives. We are lucky to have farms near to us in Maryland that allow us this luxury)
I know this seems like a tall order, but it was only 40 years ago that we didn’t have to worry about this issue because we didn’t have CAFO (centralized animal feed operations) where animals and workers are treated poorly and dangerous health concerns are created.
Nick and I traveled about 20min north to Springfield Farm.
I didn’t ask why her name was Lucky, but I am guessing it is because she will never have to give her life for a duck breast. Maybe she is a layer? Either way she was the most interesting duck I had ever seen with her green beak and cow colored feathers.
Inside the small shop, that is really one of the garage ports of the home, there are a bunch of freezers and refrigeration cases filled with meats, cheeses and milks. There is also a huge table in the middle full of eggs of all sizes and colors. I used to think that frozen meat was less superior, but now I understand that that “freshness” idea was placed in my head by marketing and a frozen steak tastes pretty darn good when it is thawed out correctly.
So what did Nick and I go home with?
Smoked bacon, flank steak and a dozen large farm eggs. ($15 if you want to put a price on your health)
I noticed that the meats were processed and packed at another location so when we got home I looked up Wagner Meats and found that they are a family owned and run Maryland processor. I liked knowing that the farm stuck with a small processor in Maryland because why raise an animal with care only to send it off to a mass slaughter?
So what did we make?
We threw the steak in the freezer for a special dinner and cooked up a special brunch this morning.
Local happy bacon, farm fresh local eggies and homemade cinnamon raisin bread.
Could you think of anything better?
I seem to have a few new readers to I wanted to say welcome, and if you have any questions about real food, local and sustainable eating or healthy fitness just let me know!
In our house I always try and keep some semi-healthy frozen food for Nick to eat when he has an “I’m starving” moment and I really don’t want to make anything.
One if these items is vegetable gyoza or pot sticker. Well there have been four lonely dumplings sitting in my freezer for some time now and I thought I needed to find a way to get rid of them. Enter Real Simple’s dumpling soup.
(This pic is from my recipe book, but I am sure you can find it online if you google it)
I love recipes that I can alter and make in one pot so I tore this out the moment I saw it. In my soup I had for 2 servings:
- 2 stalks celery chopped
- 1/2 box mushrooms chopped
- 3/4 box low sodium veggie broth
- 2 carrots chopped
- 1 cup frozen peeled edamame
- 4 gyoza
- soy sauce
- hot chili sauce
I varied my recipe based on what I had ie. I had white mushrooms and not shitake so I used those. I had a piece of my bread on the side for broth dunking.
I love that this recipe has everything in it and took me all of 15min to make. I usually try to stick to fresh produce, but it is always nice to have something easy in the freezer to grab and go when you don’t want to hit the drive through.
Nick and I are off to Springfield Farm this morning to say hi to some chickens and buy some of their friends if we like what we see. It is freezing here so I hope the animals are all inside the barns snuggled up to each other.