Today marks the THIRD day in a row I’ve woken up early and worked out.
This is nothing short of an miracle.
This morning I did my favorite bike-elliptical-treadmill intervals while watching GMA recap Charlie Sheen’s craziness.
Yes, I do have the app to help wake me at the right sleep cycle… this morning I also had a little added motivation.
I made a version of Healthful Pursuit’s Overnight Banana Almond Pudding.
Mine was cashew-vanilla. I swear to you, it tastes like banana pudding.
Overnight Banana Cashew Pudding
- 1 banana, mashed
- 1 T cashew butter
- 1/4 C coconut milk (So Delicious unsweetened)
- 1 T chia seeds
- 1/2 tsp vanilla extract
Mash and mix together and refrigerate over night. Remove from fridge in the morning and enter breakfast heaven.
Last night I scored a huge win in the kitchen. With lentils, no less. After the cleanse, I swore them off. These are an exception – I’d eat this everyday. Black Beluga Lentils. Yep – like the caviar. While they do resemble beluga caviar, but don’t be scared. Their flavor is more bean-nutty than fish-salty.
Unlike “regular” lentils, Black Belugas hold their shape and a bit more structure when cooked. They’re smaller, and therefore cook more quickly. Watch out – easy to over-cook/dry out!
I wasn’t kidding about this being Indian Week.
I haven’t found a good explanation of what exactly allows one to call Indian-spiced lentils “Daal.” So I’m taking liberties with it. Bwhahaha! Pictures, notsogood. Daal, incredible.
If I were you, I would make this. TONIGHT. Full of flavor, fun to experiment with, and plenty filling. Due to my love of spice, I added red pepper flakes. It really wasn’t too spicy, but you always leave it out. Definitely don’t leave out the bay leaf. It adds a great depth of flavor.
Garam Masala Daal
(Inspired by this from Angela @ Oh She Glows)
- 1 cup uncooked black beluga lentils
- 2-3 cups water
- 2 T extra virgin olive oil
- 1/2 chopped medium red onion (~3/4 C)
- 1/2 garam masala
- 1/4 tsp turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp red pepper flakes
- 1 bay leaf
- 1 1/4 tsp fresh ginger, minced
- 2 garlic cloves, minced
- 1 T fresh lemon juice
- 1 cup tomatoes, diced
- S + P, to taste
- 2 T fresh parsley, chopped
Rinse the lentils and place them in a medium pot with 2 cups of water. Bring them to a boil, add a few pinches of salt, and reduce to a simmer. Cook until tender, about 30 minutes. Add more water as need to avoid burning – I added 1/2 C with ~10 mins to go.
Meanwhile, heat the oil in a large skillet. Add the onion and saute until just translucent, ~5 mins. Now add in the spices (garam masala, turmeric, cinnamon, red pepper flakes, and bay leaf), stirring and cooking ~2-3 mins to combine flavors.
Add in the minced ginger, garlic, and lemon juice and stir. Cook over low heat for another 2-3 mins. Add in the tomatoes, salt, and pepper. Stir and cook until slightly reduced, 8-10 mins. Stir in the cooked lentils. Allow to cook for another min or two.
Place in bowls, drizzling with a squeeze of lemon juice, olive oil and flaky salt (I use basil-infused olive oil and lemon salt – v. good).
Did you watch Charlie Sheen’s interview last night? What was your favorite Charlie quote?
In case you need help understanding Sheen, check out the Charlie Sheen Dictionary.