More Curry Please!

It’s Thursday – yay! Before I get to today, here’s the end of yesterday. After work yesterday, I hit up the gym and this was my workout:

4 miles in 35:35
75 crunches
25 leg lowers
50 (25 on each side) twist crunches
Arms: 5 pound weights – 2 reps of 15 biceps, two reps of 15 shoulder press, 2 reps of 15 tricep kick-backs
15 squats
15 lunges

Then I came home and found this:

Bill is taking some time off and heading up to his parent’s house and I won’t see him until Thanksgiving! He also took Murphy up with him, so the house is super quiet. Very strange. So sweet of him to leave me a nice gift. Love you hubby!

I was so hungry after the gym that I instinctively grabbed one of the Workout Cookies I made Sunday from Tina’s recipe. I just couldn’t wait for dinner to be ready. And I didn’t remember to take a pic until it was almost gone – I was devouring it.

How do you stop from snacking too much before dinner’s ready? Do you have a light snack that holds you over, do you drink tea, etc.?

For dinner, I made a recipe from Cooking Light. It’s old – from 1997, but the curry idea drew me in after my Indian dinner last month with Katie.

Do you have a favorite curry dish?

Curried Sweet Potato Apple Pilaf

Ingredients

• 1 1/2  teaspoons  olive oil
• 1/4  cup  chopped green onions
• 1  garlic clove, minced
• 1/2  cup  uncooked long-grain rice
• 1  cup  water
• 2/3  cup  diced peeled sweet potato
• 1  cup  cubed peeled Granny Smith apple
• 1/4  cup  frozen green peas
• 2  tablespoons  currants
• 3/4  teaspoon  curry powder
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  salt

Preparation

Heat oil in a medium saucepan over medium-high heat. Add onions and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Add water and sweet potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is almost absorbed. Stir in apple and remaining ingredients; cover and simmer 3 minutes or until thoroughly heated.

My Modifications: no currants (the grocery store I went to didn’t have any and I was too lazy to go elsewhere), instead of a granny smith apple I used a Gala apple, and I used brown rice instead of long grain wild (we already had some in the house).

It was gooooood! I actually think my apple substitution worked really well – it went perfectly with the curry and sweet potato. I held back a bit on the curry, (having not cooked too much with it), but next time I’d add a bit more.

After dinner I treated myself to two squares of chocolate – yum!!

It was a quiet night in the house with my boys gone. And this morning was silent as well. Usually Murphy is running around trying to get me to play with him and Bill is in the kitchen making coffee and his breakfast. So I made my breakfast of a multi-grain English muffin with peanut butter and banana in solitude.

Thank goodness it’s Thursday! I am ready for this week to be over and for the fun to begin upstate. Tomorrow night I have a dinner date with two lovely ladies, Saturday is Kelly’s bridal shower, and then Saturday night a bunch of us girls are going to see New Moon. It should be interesting – I fully expect to be surrounded by teenage girls.

Anyway – here was my lunch for today: veggies (carrots, green pepper and cucumber) with balsamic vinegar, honey Greek yogurt with oats, and a clementine.

I’m hoping to go for a nice run outside with my co-worker after work (if the rain holds off) and so my afternoon snack is pretty decent. Triscuits with Lite Original Flavor Laughing Cow Cheese and a Workout Cookie.

As you may have noticed, I am not trying the “Vegan Blogger for a Day” challenge, organized by two other bloggers (Katy and Michelle), but I fully support the idea. Maybe next year I’ll give it a shot! 

Are you participating in Vegan Blogger for a Day? How’s it going?