Almost all the ingredients for a yummy dinner! Pre-cooked Leeks,  carrots, celery, sage, red chili, thyme, sour cream and broth. Lentils were boiling on the stove top.

Cooking up the vegetable mixture. 

Finished product! I ended up forgetting to saute the red chili with the veggies, so I placed it in the same pan as the chicken, oil and sage. The chicken was perfectly cooked, juicy and spiced nicely. The creamy lentils were a nice surprise! We have quite a bit left so I am sending it in my boyfriend’s lunch with a small amount of whole grain rice.

Changed it up a little…

Today was meant to be Mediterranean Basa with asparagus and couscous salad. They had none of the two packs of basa so we got shrimp and changed it to a shrimp with spicy tomato sauce with veggies and plain couscous. 

Today was not my best day by any stretch of the imagination. We went out for breakfast to the local greasy spoon and  had a fried egg sandwich on rye and a side of bacon and ate a few home fries off my boyfriend’s plate. It was for a snack that I faltered, having some mini bread buns drizzled with a little bit of olive oil, salt and pepper. 

I haven’t felt good today, with a sore throat and a really bad ear ache so my boyfriend did a majority of the prep and I added the spice (red chili flakes and half a Chipotle pepper in adobo) and cooked the couscous. 

I am trying but I know I can do better, so I am looking on it as a new day. 

Been a while….

It has been a rough couple of months for my boyfriend and I, we lost a friend of ours to cancer and we have been eating crap and haven’t been going to the gym. 

We go on a trip to London, England on October 12 so I want to try and get us back on track before we go. I have made up a meal plan for dinners up till a few days before we leave and I am going to blog my way through it to keep myself accountable. 

Neither of us are good with eating under stress and we are trying to figure out how to start coping better. We have vowed that once we return from London we will get back on track with both the gym and healthier eating. We also have a plan for while we are in London to not only not overspend on food but to also try and include some healthier options to take for lunches when we go out sightseeing. 

Tonight we decided to make a curried butternut squash and sweet potato soup and below are the central parts to the soup. We are now letting it simmer with coconut milk till we are ready to eat. It smells amazing in here. 

Curried Butternut Squash Soup

1 butternut squash

1 small sweet potato

1 yellow onion, chopped 

1 head of garlic, roasted with olive oil, salt and pepper.

Coconut oil

 1 can of Coconut milk

Mix of spices including garam masala, curry and chili powders, turmeric, cumin, coriander seeds, salt, pepper and cinnamon.

I started off by putting the butternut squash and sweet potato in the slow cooker on low for 8 hours (you could probably put it in for six and be fine). I then roasted some garlic with a small amount of olive oil, salt and pepper and put it in the blender with the squash, sweet potato and a small amount of coconut milk. 

For the onions, I mixed the spices and added it to the pot with coconut oil and let them cook down (the apartment smells amazing when I was frying up the spices and onion). I added them into the blender with everything else and put it back in the pot with the rest of the coconut milk and let it simmer for a while. 

I usually top the soup with a small amount of hot paprika.

Homemade Roasted Red Pepper Sauce

I was making a chicken chilli with a roasted red pepper base replacing tomatoes. The recipe called for jarred roasted red pepper but because of the problems my boyfriend has been having with his blood pressure I have been trying to make things myself since canned/bottled foods often have a high sodium content. The sauce ended up being amazing and provided great flavor for the chilli. I ended up keeping it a little chunkier than the recipe said and I still really loved how it turned out!