Happy Hump Day, aka Wednesday!
I don’t have many pictures to share with you today but I’ll make them count. Promise.
I forgot to post my birthday present (late bday present since my bday was in November. But she lives about 6 hrs away so we’ll let it slide) from my younger (and only) sister. Thank you, Sister! I LOVE it!
Indian Mango Dal
- 1 cup yellow lentils/dal
- 4 cups water
- 1 teaspoon salt, divided
- 1/2 teaspoon ground turmeric
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cumin seeds
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stocks, chopped
- 1 cup napa cabbage
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 mangoes, peeled and diced (I actually used Trader Joe’s frozen chunks and it turned out great)
- Nama Shoyu or soy sauce, to your liking
- 1/2 cup chopped fresh cilantro
Rinse the lentils in a colander. Combine lentils, 4 cups water, 1/2 teaspoon salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.
While lentils cook, heat oil in a large nonstick skillet over medium heat. Add onions, garlic, and cumin seeds and cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add carrots, celery, cabbage, ginger, coriander, cayenne and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.
I scooped the boyfriend’s and mine onto a bed of chopped cabbage.
Super good, loaded with low fat protein, and amazingly filling.
Yesterday I mentioned that I would post a little info on my amazing kickboxing workouts, Mixed Martial Arts style. Well, here are some pictures of my shins after yesterday’s battle with the Mai Thai kicking pads. PLEASE excuse my disgustingly white legs, and the fact that they look huge. It’s winter. I am never this white. I have given up tanning beds. Competely different topic but here are the pictures: