>Busy busy busy week. My week consisted of work, school, and this:
(writing a paper)
Last week I was pretty stressed out (and too busy to post! gasp). I had to turn in a paper for one of my classed two days late because of other work/class time-eating conflicts. I felt like I was going to lose my mind at times. I don’t know that I’m very skilled at managing stress very well. I usually go to the gym (like I always do), which helps, but inevitably I’ll end up doing some stress eating. Not that I’ve gained weight or anything, but I’m trying to remove emotions from eating. (unless you consider pleasure an emotion, in which case I’m trying to remove certain emotions from my eating habits) So, my question to you is: How do you manage your stressful weeks? Do you find yourself picking up any bad habits to deal with your stress? Do you have any useful strategies for coping/feeling less stressed?
Anyways, one I finished my paper (at midnight on Friday), the weekend was wonderful and fun/relaxing. I got to spend lots of time with friends, which was long overdue!
Upon opening my fridge this past week, I was faced with this:
Lots of spinach about to go bad! And I thought Oh no! I can’t let this spinach go bad!!! So I decided to throw together Palak Daal – An indian-spiced spinach/lentil stew. I used this recipe as my base but changed a couple things and added some onion and garlic.
Palak Daal serves 5
– 1 cup lentils, picked over and rinsed
– 5 cups water
– 1/2 pound baby spinach (estimated– used the above picture amount)
– 1 tbsp ginger
– 1 tsp turmeric
– cayenne pepper, to taste
– 1 can diced no salt-tomatoes, drained
– 1/2 tsp salt
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp red chile powder
– 1/2 onion, diced
– 2 garlic cloves, minced
– juice of 1/2 lemon
– 1/4 cup cilantro, chopped
Combine lentils and water in a large pot over medium-high heat. Bring to a boil and stir in the spinach, ginger, turmeric, cayenne, and tomatoes. Reduce heat, and simmer for 1 1/2 to 2 hours until lentils are extremely soft. After an hour and a half, stir in the salt.
When the lentils are almost done, heat the oil in a pan over medium heat. Add the cumin and red chile powder and cook for 30 seconds. Add the onion and garlic. Cook until softened.
Add the onion mixture to the lentils and cook for 5 more minutes.
Squeeze 1/2 lemon into the stew and mix in the cilantro.
Serve it up!
While I was eating it, I was overtaken with the strong desire to add a tablespoon of peanut flour to my bowl. What a good move! It was delicious. The flour thickened it up some and added a nutty flavor.
I served this meal alongside some roasted green beans:
Roasted in oven w/olive oil, salt & pepper at 400˚F for 20 minutes
The next evening, I enjoyed the meal again, but I first reheated it on the stove and added 1/4 cup peanut flour to the whole batch and served it overtop of barley.
With some roasted vegetables:
This meal packed great in my lunches! It was perfectly find served cold. (Though I eat most of my leftovers that way, so maybe I’m biased/trained)
I seem to be in a crazy curry phase because I’m making another curried dish tonight!
Today’s Workout: Circuit Strength Training
I’m happy to report that I’ve upped all of my weights! (except for chest and back, which I had already upped recently) A special thanks goes out to Annie for motivating me to up my bicep, triceps, and shoulder weights.
Circuit 1: 3 sets 10 reps w/ 2-17.5lb dumbbells–> squats, chest flys, reverse flys
Circuit 2: 3 sets –> 10 plie squats w/50lb dumbbell, 7 arnold shoulder presses w/2-17.5lb dumbbells
Circuit 3: 3 sets –> 10 Triceps kickbacks w/17.5lbs, 10 straight-leg dead lifts w/2-25lb dumbbells, 8 Bicep curls, hammer curls, & concentration curls w/2-17.5lb dumbbells
Core: 40 sit-ups on the ball, 20 jackknives on the ball, 15 russian twists w/15lb dumbbell, 15 reverse curls w/leg lift, 30 butterfly crunches, 20 side plank raises, 45 seconds alternating arm/leg kneeling superman w/supporting foot lifted, 60 seconds plank hold w/knee taps
I’m looking forward to a much less stressful week.