Tuesday, February 11, 2014

Eggplant Curry in an Acorn Squash


Well, my tacos and black bean burgers from this weekend have mostly all been eaten, so I needed something warm and delicious to fight against the cold temps.  We were projected to get up to 3 inches of snow last night, so when my alarm went off this morning I jumped out of bed to look.  Nothing.  Not even a flurry.  I know a lot of people across the country are really tired of snow, but I was hoping for one more snow day this winter.

I'll give you a recap of Monday, since I didn't last night.  It was the usual smoothies for work, and I was huuungry when I got home from work.  So, I whipped up a massive quinoa salad.  Yum!

choc protein powder, coconut milk, chia seeds and blueberries

vanilla protein, spinach, carrots and hemp seeds

This weekend, I'm going to get to see my best girlfriends, and I'm more than a little excited.





I snacked on some yellow bell pepper and pesto while I decided what I wanted in my salad.  I decided to put everything in it.  It was awesome.

After my disappointment over no snow this morning, I got my smoothies ready to take to work and got the crock pot going.

choc protein powder, coconut milk, strawberries, chia seeds


vanilla protein, spinach, carrots, hemp seeds


When I got home, the whole house smelled like curry!  I was hungry when I got home, but not ravenous like Monday.  I still munched on some pepper and pesto, and I checked on dinner.


Crock Pot Eggplant Curry
(Made in 6 qt Crock Pot)

Ingredients
1 1/2 eggplants, peeled and cubed
1/2 red onion
1 package frozen organic broccoli
1 package frozen organic kale
2 cans coconut milk
4 cups vegetable stock
2 tbs curry powder
1 tbs dried thyme
2/3 cup brown lentils


  • Add all ingredients to crock pot.  Mix together.
  • Cook on low for 8 hours.
  • Serve inside a baked acorn squash half!
  • Top with salt and pepper, chopped jalapeno, cilantro and lime juice for an extra kick!




I went and did a Barre Amped DVD while I baked my acorn squash (cut in half, de-seed, place in glass baking dish with a little water, bake at 350 degrees (F) for 45 minutes), and when I got done, dinner was ready!  The curry was a little mellow on flavor because I didn't add any salt, so I thought I would spruce it up once it got on my plate.





Bodhi is happy it didn't snow.  She says she's ready for spring.

2 comments:

  1. That curry looks and sounds awesome! Definitely going to pin that when I get home for future reference. And BODHI!!! So cuuuute!

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    Replies
    1. she is pretty, and she knows it. haha! i love anything with eggplant in it!

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