Austin Simply Fit Resolution Challenge Week 7
- Goal this Week: Pack pre-planned lunches. I take my dinner leftovers, which is great, but I want to make lunches on Sunday with a lean protein, veggies, and grains. Much like what my trainer Bonnie is doing! I have been talking to her about some of the variations that she does.
- Progress: I had a Progress Report in deadlifting this week! A few weeks ago 175 was the most that I could do, in one lift. This week I did multiple reps of 175!
- Hardest Thing to do This Week: Deadlifting ☺
- Favorite Food: South Lamar’s Deli is making burritos – I have been enjoying eating half of a Burrito Bowl for lunch. All the yummy ingredients with no tortilla. I get organic brown rice, organic black beans, citrus marinated chicken, and loads of veggies.
- Favorite Exercise: Anything that helps to build strength in my arms – curls, skull crushers, etc.
- Craving: More sessions!
- Favorite Meal this Week: “What do you want for dinner? I dunno, how about you? Well, we could have …..” How many times a week do you have a similar conversation? I had this conversation too many times, so I started some dinner nights. I am a believer in routine, especially in regards to dinners. Repetition gives me the opportunity to not have to plan the dinner and just KNOW what we are eating. Every Tuesday night at my house is Taco Tuesday. I know a lot of people that do Meatless Mondays. For a while we did a Finger Food Friday – with fresh steamed veggies, cheese, and sliced meats.
Here’s a recipe that is GREAT for Meatless Mondays! This dish is a go-to in my house. The name is pretty fancy but the ingredients are simple and very nutritious.
Mujadarra with Spiced Yogurt
Adapted from a recipe submitted by Rivka on Food52
For the Mujaddara
¾ cups French lentils (the tiny black ones – buy from our Bulk section)
1 tsp salt, divided
1 cup Basmati rice TIP: Substitute brown basmati rice, adjust cooking time.
2 Tbsp butter
3 Tbsp olive oil
3 med. onions, halved, thinly sliced TIP: Use a mandolin if you have one.
For the Spiced Yogurt
1/2 cup Greek yogurt
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp coriander TIP: Buy your herbs from bulk – you can get small amounts so you don’t end up with spices that you rarely use.
1/2 tsp paprika
3 Tbsp chopped fresh mint
juice and zest of half a lemon
1/4 tsp salt
- Preheat oven to 400degrees
- Put lentils, ½ tsp salt, and 4 cups of water in a large pot and boil. Reduce heat and simmer until cooked but not mushy. Drain and set aside.
- Add rice, ½ tsp salt, and 1 1/2 cups water to an oven ready stock pot. Bring to a boil. Once the water boils, cover the pot, transfer to the oven, and cook for 17 minutes. Remove from oven, uncover, and fluff with a fork. Set aside.
- While the rice is cooking, start your onions. You will need a wide, deep sauté pan. On medium-high heat, add butter and 2Tbsp olive to pan. When butter has melted, add onions and toss to coat with the butter and olive oil.
- Heat onions until they have softened slightly and started to sweat, approx. 5 minutes but may be longer.
- Raise the heat to medium and cook for another 10 minutes or more, until onions are well browned and caramelized.
- When onions are well browned, add the last tbsp of olive oil and raise heat to high. Cook for another 3-5 minutes, until the bottom layer of onions have charred and gotten crispy. Do not stir too often during this step – you want the onions to get really charred – don’t worry, you will mix them in with the rest of the onions so the flavor will be dispersed.
- In a large bowl, mix the onions and lentils.
- To make the yogurt - mix all the ingredients together in a small bowl.
- Serve with a scoop of the spiced yogurt on top of the onions and lentils
- Serve with a spinach salad!