27th
August 2018
There
are so many BeYOUtiful reasons to be happy.
Yesterday
would have been the last day of my 28 days of eating well, I didn’t manage it
for the last few days though if I’m honest which is why I’ve gained a
pound. I’m still 5lb lighter than I was
a month ago which is why I’ll be drawing a line this morning and getting my
healthy back because creating healthy habits for life doesn’t just happen, it
takes continuous work. Blips will happen, a healthy life is all about balance
and how you handle those blips. I’m
choosing to start today with a positive mind and a clean, flesh page in my
tracker, it’ll start with a cooked breakfast of eggs, tomatoes and mushrooms
and a lo-dough maybe. I’m thinking
chicken dinner possibly, lots of veggies to fill me up and stop me being
tempted to pick at stuff. Or maybe a big
bowl of pasta, mmm we’ll see how I feel later.
Highlights
of my day yesterday weren’t food, they included listening to my mom proper
belly laugh at a silly film we were watching on the tv, although I did enjoy
the steak and chips I ate, I didn’t eat bad food, I just ate too much food, I
won’t do that today.
Today
is more about recharging than anything else, that’s been the theme of the week,
it’s a shame more people don’t recharge themselves as much as they recharge
their phones! Yep I’m not able to have
holidays so instead I do the things I’d do on holiday at home (basically chill
out and ignore the world), I’ve enjoyed a couple of early nights, even if I don’t
go straight to sleep, I’m giving myself time out to just lie down and stop
thinking.
It’s
getting cooler, time to start making soups and stews and I have to say this one
does look tasty, there’s only the curry powder or paste that you’d need to
point.
Indian
Butternut and Lentil Stew
Serves 3
1 onion
3-4
tablespoons of mild curry powder OR 3-4 tablespoons of curry paste,
1/2 large
butternut squash
200g / 1
1/2 cups of red lentils
750ml / 3
cups of water or vegetable stock
2 large
handfuls of spinach
Optional:
1 tablespoon fresh grated ginger, 1 teaspoon turmeric
Instructions
1. Heat some oil in a large pan over
a medium low heat.
2. Finely chop the onion and add to
the pan along with the curry powder or paste and ginger and turmeric if using.
Fry for a few minutes taking care to not let it burn.
3. Peel and de-seed the squash and
chop into small cubes, then add to the pan.
4. Rinse the lentils well in a sieve
and add to the pan along with the water or vegetable stock.
5. Simmer the stew on a medium heat
with the lid on the pan for 20-30 minutes stirring occasionally to prevent the
lentils sticking to the bottom.
6. The stew is done when the lentils
have broken down and the squash is soft.
7. Turn off the heat and add the
spinach, stirring through until it wilts into the stew.
8. Serve.
Notes
- Serves 2 very generously or 3 - 4 more moderately
- Add more water or stock as needed if you prefer it a less thick texture
Mom’s
awake, time to get moving, here’s to enjoying Bank Holiday Monday, relaxing and
having a very great day, looking for the smile moments and focussing on
creating those healthy habits for life.
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