Shabbat Shalom, HEY!

Shabbat is my FAVORITE way to spend Friday night. After a LONG week, there is nothing better than going to someones house, singing together, talking with friends, having a glass of wine, and eating great food. If we don’t have an event we need to attend on Friday nights then we opt for Shabbat.

Shabbat Shalom from Skokie

Shabbat Shalom from Skokie

We are so fortunate to have very good “family” here in Chicago that we get to spend our Shabbats with. They always have a great variety of food (usually all very exotic and spicy). This week we wanted to bring something to eat, rather than drink, so I prepared a green curry. It was a great meal to bring to someones house because its easy to share, kosher, gluten free, and vegetarian… a win for all!

I found this recipe on Vegetarian Times website and adapted a bit (mainly because I suck at reading directions). Serve with rice or quinoa, both are great.

Another huge perk of this super falvorful dish… its only 157 calories! Pair it with a 1/2 c of quinoa for a 260 calorie meal!

Thai Green  Coconut Curry with Butternut Squash and Peppers

(vegan and gluten free)

157 calories of balanced nutrition

157 calories of balanced nutrition

Servings: 6
Calories: 157
Carbs: 20
Fat: 8
Protein: 4

Ingredients:

1.5 c Green and yellow peppers (chopped)
1 can of 365 light coconut milk
1 container of cubed butternut squash (365 or traders is a great size)
1 shallots (minced)
1 purple onion (chopped)
3 gloves of garlic (minced)
2 tbsp green curry paste
2 cups of fresh spinach
1/4 c basil leaves
1/4 c cilantro
2 tbsp of olive oil

Directions:

  1. In a large skillet heat oil and add onions and shallots. Let cook for about 4 minutes.
  2. On medium heat add the garlic and peppers. Then add the curry paste. Mix together and let cook for another 2 or 3 minutes.
  3. Pour coconut milk and butternut squash, bring to a simmer, and partially cover for 20  minutes.
  4. Meanwhile, in a blender or food processor combine cilantro, basil, and spinach. Set to the side until mixture if finished simmering.
  5. Add green mixture and combine for one minute. Serve warm and enjoy!
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Mind and Body

I am a somewhat stressed out person, actually, that’s an understatement, I am pretty much always stressed. My propensity to be the best  at everything I do (once cited as a reason why Stephen loves me) often leads me to a place of stress and anxiety. I have really tried to make sure I am taking care of myself mentally and physically, but within the last month my normal routine just wasn’t cutting it. After some reflection and speaking with my people (therapist, friends, Stephen and acupuncturist) I have made some major changes and I am already feeling the amazing effects.

1. Thanks to Stephen’s self control, I am not consuming processed sugar. With the exception of one bite sized reeses, I haven’t had any in two weeks…. and I feel great.

2. I started going to yoga rather than working out at the gym. I love how it pushes you to concentrate on your breath and body. I am still struggling to decide whether I want to drop (or suspend)  my gym membership and go full force to the studio. I think it would be fine while its warm out but I am nervous about winter.

3. It is spring which means WAY longer walks with Burtie Boo. Last Saturday Stephen and I walked 10 miles with little dumb dumb.

4. I take a new assortment of chinese herbs and they help provide me with more energy, which means I have cut down my coffee consumption.

5. I just bought a raw green blend for my mornings. Stephen and I just did shots of the nasty drink and I must say… it works.

6. My acupuncturist suggested I walk with my palms facing upwards because it pushes your chest to open and allow ease of breath. Simple yet effective, I highly recommend it.

7. We are now only eating organic fruit, with the exception of items like bananas and pineapple (thick outer layer). We signed up to receive organic pick up from local farms at New Leaf Grocer. Its not a big increase in price for us and I feel a lot better about the environmental and health impacts.

8. hugs, giving and getting more of them from Stephen 🙂

Also, I havent posted any recipes in a while but I must share the latest delicious and simple meal Stephen and I had. I didn’t take any pictures… but trust me, its good.

Red Lentil Curry (1 serving) served with Brown Rice

Ingredients:

1/4 c red lentils

1 c organic low sodium veg broth

1 tsp curry powder

dash of red pepper flakes

half of a yellow onion (chopped)

1 tsp oil

1 tsp of fresh grated ginger

1 clove of minces garlic

1 cup organic spinach

Directions:

Heat oil and onions in a pan (one that can be covered). Heat for about 2 minutes and add spices. Let cook for about 1 minute then add lentils and broth. Bring mixture to a boil, cover, and bring to a simmer for 20 minutes. At 20 minutes add spinach, stir so it can wilt. Serve with brown rice. VERY SIMPLE, but very flavorful and filling!