Hi all! Hope you had an amazing weekend. It’s been a mix of rain and wet snow in Vancouver, but it’s made for a good weekend of staying in and watching movies!
With our gym memberships, we’re able to go to a bunch of different gyms, so we decided to try a new one today. It’s on two levels with the cardio & women’s area upstairs and the co-ed weight room downstairs. We were doing back & biceps today, so we went down to the weight room which is located on the ground-level and has a lot of windows, but has some pretty bad lighting. My husband refers to this gym as the “rape” gym. As in, it seems really creepy and he’d want me to take some self defense classes before attempting to go by myself – more on his paranoia another time. Anyways, as I was doing my first set, I noticed an older man standing outside the gym staring at me and another woman doing dead-lifts. It was so obvious that he was creeping on us that all of the other people in the weight room started to notice and feel a little uncomfortable. What a weirdo! She handled it pretty well though. I just made my husband workout with me the rest of the time 🙂
After the gym, I started cooking for the week. I cook everything in bulk over the weekend, so I don’t have to worry about it during the week. It’s tough and creates a lot of mess – which stresses me out – in our uber small kitchen, but totally worth it. Definitely keeps us on track and doesn’t hurt our pockets either! I tried a recipe from Mrs. Nimji’s cookbook “A Spicy Touch Volume 1”. It’s a great Indian recipe cookbook created my cousins’ grandmother. Here’s the recipe for Chicken Curry with a few modifications.
- Extra virgin olive oil for cooking
- 1 medium white onion chopped or sliced
- 2.5 lbs boneless, skinless and non-medicated chicken breast cubed – can substitute any other meat or tofu
- 1 tsp crushed ginger
- 1/2 tsp crushed garlic
- 1/2 tsp crushed hot pepper
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 1 medium tomato chopped (I used one of those vine tomatoes)
- 2 tsp tomato paste
- 1 1/2 yams cut into cubes (I left the skin on, but you don’t have to)
- 1 cup hot water (you can add more if you want the curry to be more watery)
- 1/2 tsp garam masala
- 1 tbsp coriander leaves (I didn’t use these 🙂 )
Add oil, onions to pot and cook until golden brown
Once the chicken is 1/2 way cooked, add the yam
After a few minutes, add the hot water
Cook until yams and chicken are cooked and then add the garam masala & coriander leaves – I forgot this part, so mine won’t taste as good as yours!
I packed mine with 1/3 cup of quinoa for lunch! YUM!
Until next time,