>I went to the eye doctor yesterday and probably had the most informative eye exam I’ve ever had. Not only did I find out that my prescription had change (-.25 in one eye and -.5 in the other –> when will it stop?) but I also found out that my cornea is larger than average. Apparently the upper range of average is 12 and mine is 12.7…or was it 12.9? Anyways, the doctor told me that my big brown eyes make my current contacts sit high and gave me different ones that are bigger.
|my eye… looks pretty normal to me haha
Overall, he said the inside of my eyes looked awesome and healthy and that it is very very very very very unlikely that I will ever develop glaucoma.
Alright. Enough talking about my eyes.
Today’s Breakfast: Steel cut oats prepared with 1/2 c milk & 1/2 c water with spinach, nutritional yeast, an egg, minced onion flakes, black pepper, dried oregano, dried basil, and sriracha sauce
It was delicious. Trust me.
Today’s Workout: Total Body Conditioning class at the YMCA
This was an awesome class that involved high intensity intervals of cardio mixed with strength training moves. As I’ve said in the past, I highly recommend exercise classes. They’re pretty much the only way I can push myself to do HIIT.
Now, for a flashback to a recipe that I actually made on Sunday but didn’t have time to post about.
Squash, Chickpea, & Lentil Stew (slow cooker or stovetop) serves 8 source
1 can chickpeas (or 1 2/3 cup prepared chickpeas)
1 butternut squash, peeled and cubed
2 large carrots, peeled and chopped
1 large onion, chopped
1 cup lentils
4 cups broth (I made this using water & sodium-free chicken broth powder)
2 tbsp tomato paste (I used the kind that comes in a tube because it lasts longer in the fridge)
1 tbsp fresh ginger, minced (I used the gourmet garden tube)
1 tbsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp saffron
1/4 tsp freshly ground pepper
juice of 1 lime
1/2 cup dry roasted unsalted peanuts, chopped
1/4 cup fresh cilantro, chopped
Slow Cooker Directions:
Combine chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, turmeric, salt, saffron and peper in slow cooker. Cook with lid on for 5-6 1/2 hours on low. (I upped it to high for the last hour) Stir in lime juice, peanuts, and cilantro right before serving.
Add a little olive oil to a large pot over medium-high heat. Sauté onion and carrot until softened a bit. Add the remaining ingredients (except for lime juice through cilantro) and bring to a boil. Reduce heat to a simmer, cover, and cook for about an hour, stirring occasionally. I like it best when the butternut squash has broken down a lot to give the stew more of a thickness throughout.
Serving suggestions: It’s great served on top of a bed of spinach.
My take on the recipe: I think that overall I liked this best when I made it on the stovetop. I think that the higher heat brought all the flavors together nicelyer than the slow cooker. But both ways were awesome! This was the third time I’ve been this, so clearly, I’m a fan.
Yesterday I heated this up on the stovetop for lunch, and I couldn’t help but add a tablespoon of peanut flour to the stew. It was delicious. I am so obsessed with peanut flour and curry. It’s just a match made in heaven. I also cooked the spinach into the stew, which I enjoyed muchly.
Served with this:
|roasted brussel sprouts, carrot, & turnip w/garlic, dried rosemary, & dried thyme