Stuffed Aubergines {Baby Eggplant} in Coconut Curry Sauce

This sauce is so thick and creamy and slightly sweet you'll want to slurp up every last drop and then lick the bowl clean. I'm not ashamed.....  

No one is questioning whether or not this is a busy time of year, least of all me. While there are countless different traditions, faiths and even circumstances across the globe the Holidays are a unique and special time of year for most of us. I think it's safe to say that the people of the United States, while multi cultured are known for their spending and splurging habits. Myself included.


While I like to pride myself on being fairly modest and non self indulgent when it comes to material things, I find myself getting wrapped up {no pun intended} in the American way of Christmas most every year. More, more, more, more. And then the guilt sets in. It's not enough, it's too much, I need to volunteer/donate, why do I only do that once a year....... and so forth.

I made a small change this year. Very small yet extremely significant to how I feel about the Holidays and about myself.  This year, I refocused. 

I still bought the children several small gifts and one large one which was most definitely NOT on the initial plan, an Xbox One. Mind you I have major reservations about video games due to the tantrums, lack of the children's priorities and overall hassle involved. I still somehow got talked into (yeah, my arm was twisted) into buying one for the BIG family gift this year.  Again, too much???

Nevertheless, I made a small change within this year. I have spent more time volunteering, giving and truly focusing on the immaterial parts of Christmas, which really, are what Christmas is all about.


While I have a lot of self reflection to do on this subject, I noticeably feel a warmth in my heart. The funny thing is, it's been one of the most hectic Holidays ever and yet I'm more at Peace than I have been in quite a while.




Of course being in my kitchen making stuffed eggplant in a rich and creamy spiced curry helps with the whole being at peace thing for me! Perfect for a cold night, I love how curries warm your tummy and soul and are my idea of the perfect comfort food.




This sauce is so thick and creamy and slightly sweet you'll want to slurp up every last drop and then lick the bowl clean. I'm not ashamed.....

TIME      40 MINUTES               SERVES      6

7-8 baby eggplants (Indian eggplants), cut off end parts & make a cross cut (like Brussels sprouts, only cut halfway down the eggplant)

For the CURRY: 

1 c yogurt
 2 c water
 1/4 c chickpea flour (besan)
 1 t salt
 1/2 t turmeric
1/4 t red chili powder

Blend w/whisk. Let stand at least ~15 min. (overnight is best)


Remaining Ingredients:

1/4 cup raw peanuts
1/4 cup sesame seeds (not toasted)
1/4 cup unsweetened coconut flakes
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon black pepper
2-4  tablespoons coconut oil {divided}
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
2 inch piece of ginger root, peeled and finely chopped
3/4 cup diced red onion





To a hot dry pan {cast iron or a ceramic Dutch oven is best}, add  peanuts, sesame seeds and coconut flakes.

Stir and dry roast over medium-high heat. 

Add salt, garam masala, & black pepper. 


Once they are nice and brown, put in a blender & add 1/4 c water. Blend to a smooth paste. This is the stuffing. With a spoon,  fill the eggplants as much as you can.



Heat a pan and add 1-2 T oil.  Place eggplants in pan and roll in the oil; fry til they are nice and brown on all sides and about 80% done.



In another pan, prepare the curry using the ingredients above.  To the hot pan, add 2 T oil and heat. 



Add  fenugreek seeds, cumin seeds,  ginger root  chopped red onion. Sauté for a few minutes so that onions are no longer raw. Add any leftover stuffing or any masala. 



Add curry base (yogurt+water, spices and chickpea flour) and keep stirring until it comes to a gentle boil and thickens. Add eggplants that are mostly done and let them simmer in the curry sauce for a few minutes.



Serve w/rice or flatbread.

WHY WAIT FOR NEW YEAR’S?

I am all about celebrating, having fun, and ringing in the New Year with a smooch and cheers with my hubby, but the whole making New Year’s resolutions thing I just do not understand.  Mainly due to seeing so many people not follow through after a few weeks, or even days.  It sounds like all fireworks, and excitement in the beginning, but the flame usually dies down as old habits, lifestyles, and the “norm” way of treating ourselves and allowing ourselves to be treated nestles back into the day to day. Further, why wait for New Year’s to make a positive decision to change our life and become healthier people?  Today is New Years in my book and I like that saying “never put off to tomorrow what can be accomplished today”.  It is time to stop using the New Year’s holiday as a crutch to continue living unhealthy lives, to pack in as much unhealthy crap food as possible, and not go to the gym or start a home exercise program until that so called “magical perfect time”. 

The reality is that no perfect time exists and life does not wait for our decisions.  It goes on whether we join in the positive decision making process or not.  The straight up truth is that while the procrastination of taking care of self continues, the body will eventually let you know through illness, poor blood test results, obesity, heart issues, diabetes, hypertension, increased stress and the list goes on. Wouldn’t it be great to go into the New Year with choices to adopt a healthy lifestyle already in place, and to feel great about celebrating all the fabulous things being done to become our best healthy self?

I am not trying to be a “Darla Downer” when it comes to the upcoming New Year.  I am trying to get you to wrap your head around the reason for waiting to become a healthy person.  I say let’s celebrate and I would be the first to raise my glass and applaud all the efforts being made to adopt that healthy lifestyle, but that does not have to wait until January 1^st.  I also understand that Christmas and New Year bring food, family and fun, and much is not on the usual healthy meal plan that would maintain a healthy physique.  There is nothing wrong with enjoying a little of this and that and I will be doing the same, but also will be including my regular healthy foods and exercise.  Let’s not use this holiday as an excuse to not take care of ourselves and promote a “hall pass” to a month of junk because when the so-called fun is all said and done, what will be left is discouragement and frustration knowing it will be that much longer and harder to undo what has been done. 

DON'T MISS MY FREE UPDATES

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Stay Healthy!

Darla

WISHING, WANTING, AND DOING

All of us wish and want, but sadly not all of us follow through with the doing.  There seems to be something that stands in the way of completing what needs to be done to make the wish a reality.  It does not matter how much internet surfing, article reading, or people watching that takes place to check out fit bodies, if the inspiration isn’t motivating you to take action, it is nothing but wasted time.  In fact, all that time on the web could be time used to complete a workout or meal plan and prep.  I even have to catch myself and implement a certain amount of time for social media work so that I have the time to not only work with my physical clients, but also to do what it takes for me to maintain a healthy lifestyle.  That means shutting down my computer and making the choice to exercise and prepare my healthy meals for the week. 

It is fun to wish and want, and I will be the first to applaud and be motivated by a fit physique because I know the effort it takes, and the “doing” on a daily basis that occurs to get there.  Wishing and wanting turns ugly when the “doing” is not taking place, but somehow feelings of resentment, bitterness and disgust are happening toward self and others even when no action to fix anything is occurring.   We are adults and make choices every day on what will take place, what mood we allow to invade our mental space, our outward behaviors toward self and others, and ultimately taking care of our bodies.  If the choice is to not “do”, then all the wishing and wanting are merely thoughts.  I am a “doer” and that is how I am able to maintain a healthy lifestyle.  I do not care if I only have twenty minutes to workout, if that is all I have then I will give it my all during that amount of time. I will never say “I only have twenty minutes and that is not enough time to workout” so I am going to skip today.  That would be the same as looking at the glass half empty instead of halfway full.  All steps taken to improve our health regardless of the time are positive progress. 

It is time to move past the wishing and wanting, and into the doing. It will be the action that makes the wants happen and feelings of accomplishment, increased confidence, and overall improved health are just some of the rewards from becoming a “doer”. Achieving the fit body we want and think about all the time takes responsibility, time, and effort on a consistent basis.  This is true for all things in life: our jobs, how far we go in education, our relationships, and spiritual life for example.  Sitting around thinking that things are just going to fall into our laps without effort is unrealistic, and sadly some people really do believe that life works this way, are unmotivated, and feel they are owed this and that. Life has never promised easy, and many times we make life much more difficult than it needs to be.  This is no reason however to fall into a wish and want pity party when the “doing” has not even been attempted. Time to “wake-up and smell the coffee” look in the mirror at the person not “doing” and ask … why?  The follow-through is what will bring success and the “doing” is what will create the fit body, and overall healthy lifestyle.

Enjoy a short video clip of my fun leg routine

DON'T MISS MY FREE UPDATES

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list, or if you want to receive my free updates, use the button at the right to select your feed preference. I look forward to responding to your comments and appreciate your shares.

Stay Healthy!

Darla

Hot and Sour Soup with Shrimp

Nothing makes you feel better on a cold and crummy day than a bowl of piping hot soup. O.K. maybe a hug helps too, but soup is the best. Take this hot and sour soup for instance, tons of good for you veggies and a sweet and tangy broth you'll want to slurp up every last drop of. 

Sorry about the crummy pic's guys. I've been feeling icky and all I had in me was a handful of half hearted shots. I'll tell you though I'm SO glad I saw this thing coming and made this soup yesterday so I could have some today in between naps. O.K., my mommy made it for me. You're never too old for your mom to make you a bowl of home made soup right?

I almost always make home made chicken and veggies soup with tons of fresh herbs when I'm feeling  sick but something about this sweet and sour one I saw on Eats Well With Others really caught my eye. The broth is spot on with fresh ginger, a bit of tamari and a splash of rice vinegar and I love all of the healthy veggies in here. If this doesn't snap me out of my head cold, nothing will. 

For an extra kick in the head, sprinkle in a few drops of Sirachi Hot Sauce! That'll clear ya up!

recipe adapted from Eats Well With Others

TIME        20 MINUTES           SERVES       6

Ingredients

3 tbsp sesame or peanut oil
1 onion, thinly sliced
1 tbsp fresh ginger, peeled and sliced very thinly
1 large sweet potato, peeled and diced
1 cup diced carrots
½ savoy cabbage, coarsely chopped
1 lb medium size shrimp, peeled, deveined
2½ quarts water or vegetable broth
½ cup tamari sauce
⅓ cup Organic rice vinegar
2 tsp salt
2 tsp ground black pepper
½ cup cold water
¼ cup cornstarch
1 cup shitake mushrooms, stems removed and sliced thinly
1 yellow bell pepper, diced
2 cups bok choy, chopped
14 oz canned diced tomatoes
1 tablespoon toasted sesame oil
Hot Pepper Flakes to taste

Instructions

Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. Add in the sweet potato, carrots and cabbage and bok choy. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.

In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.

Add the mushrooms and bell peppers to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the tomatoes and bring the soup back to a simmer. Remove from heat and stir in the sesame oil.

Pumpkin Pie Ice Cream with Gingersnap Crust Sprinkles

This simple and healthy ice cream is dairy free, super low in sugar and takes about 2 minutes to blend up ~ no churner needed. It is completely adaptable to your tastes by adding extras of your choice, chocolate chunk pumpkin ice cream anyone???

This month on Recipe Redux we are talking about Food Memories. It's funny how certain smells and tastes can sometimes have such an amazing affect on us. For me it's roasted, sugared pecans, freshly squeezed lemon aid, home made tapioca pudding and pumpkin. Those foods will always instantly transport me to my childhood. 

The winter Holiday's mean different things to different people depending on your life circumstances, where you grew up and what your traditions were. I grew up in the 80's and 90's in a close knit, middle class neighborhood with 2 younger sisters and a brother. No extended family lived nearby so Holidays were usually a small affair except for when we drove up to Salt Lake City to have a huge Thanksgiving at my grandma and grandpa's home. Fond times. 

Slightly sweet and very creamy this pumpkin pie ice cream brings fall flavors to the table without having to unbuckle your belt (or put on your mommy yoga pants) afterwards. 

What I remember most about our family of six's Thanksgiving is the home made pumpkin pie with freshly whipped cream. The smell is what always got me and while I am not a pumpkin pie lover, the smell of cinnamon, nutmeg and pumpkin is very nostalgic for me. 

Wait. Wuuuuut?  'You don't like pumpkin pie?!' you say.

Nope. Or most any pie for that matter except maybe cherry and apple. But I'd rather have it as a cobbler than a pie. As for the pumpkin pie aversion, I think it's a texture thing, too thick and mushy. I do however l.o.v.e. pumpkin. Pumpkin cookies, pumpkin muffins, pumpkin waffles, pumpkin eggnog custard,  pumpkin granola, pumpkin cinnamon rolls and even pumpkin stew. All of that, but my newest obsession is 

Pumpkin Pie Ice Cream. 

Holy raving nostalgic overload with a surprising twist factor. 

nostalgia |näˈstaljə, nə-|

noun

a sentimental longing or wistful affection for the past, typically for a period or place with happy personal associations















































HANDS ON TIME     2 MINUTES         TOTAL TIME 4 HOURS           YIELDS    4 CUPS 

Ingredients
2 cups canned or cooked pumpkin1 can of coconut milk or plain, fat free yogurt3-4 bananas, chopped and frozen1 teaspoon pumpkin pie spice mix1 teaspoon real vanilla (I sometimes use bourbon vanilla ;)1 cup crushed gingersnap cookiesOptional additionschocolate chipsnutscaramel drizzlecrushed graham crackers
In your blender place coconut milk, pumpkin, bananas, spices and vanilla. Blend on your frozen dessert setting (or on high) for 2 minutes. Pour mixture into a bread pan and place in freezer. Freeze for  3-5 hours depending on the 'frozeness' of your bananas, your freezer temperature and what size pan you use to freeze it in. 

An InLinkz Link-up

LIFTING WEIGHTS DOES NOT MAKE ME BULKY

For all the ladies who think you are going to lose your feminine looks by lifting weights, I am here to tell you that it is a myth.  We simply do not have enough testosterone naturally to produce extreme muscle mass.  We do benefit from a firm and tone look produced with weight resistance training and also taking into consideration genetics we were blessed with in combination with a healthy eating program. Our lean mass will provide more shape than anything else and does it show after years of commitment?  The answer is yes, however it will not be substantial enough for us to dash into a phone booth ready to jump out sporting our muscular superwoman outfit. What will be noticed about a committed weight training program are shapely arms, butt, legs and overall fit look and side benefits of feeling great about the compliments received for those attributes. 

I have been lifting weights close to thirty years and do sport a lean muscular physique but do not consider myself bulky.  What allows my muscle to show more is maintaining a lower body fat percentage year round, however I keep that within a healthy range to not screw around with my hormones.  As a woman entering menopause I understand the importance and health benefits of weight bearing exercise.  I enjoy the visual results, but more important, I am making sure my bones remain dense and strong during the decline of estrogen from menopause.  Weight training is prescribed to all women going through this phase and to reduce the risk of osteoporosis and/or osteopenia.  I am genetically lean thanks to my Dad and that is just how I am built, but my body has also responded well to weight training.  Some may think I look bulky, but if you met me in person, you would have a whole different opinion.  Can I flex it up in images, well of course and I have got the back lash of “she is too muscular”, but bulky is not a word that can be used to describe my body.

The health benefits of weight training go beyond what is visible and includes improved bone and joint function, bone density, and increased muscle tendon and ligament strength.  The more lean mass we have, the more efficient our bodies become with burning energy stores and maintaining a healthy weight.  We become healthier overall, and our confidence is boosted when we feel our healthy best. 

The look obtained from weight training is one that exemplifies a healthy lifestyle, not some sort of “she-man” that seems to be running around in everyone’s mind. The media is in the market for distortion of the truth in all areas of fitness with photo shop, air brushing, and the verbal word of weight lifting for girls equals turning into a man.  This is so far from the truth and is laughable.  I believe in being our own health and fitness advocates, putting in the research about subjects such as weight training and doing what is best for our bodies to become a healthier person.  Our female hormones will allow for some increase and sculpting of beautiful muscle and the inward and outward benefits are not only beautiful but we as women should embrace weight training as a very important part of our health programs. 

DON'T MISS MY FREE UPDATES

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list, or if you want to receive my free updates, use the button at the right to select your feed preference. I look forward to responding to your comments and appreciate your shares.

DON'T FEAR THE WEIGHTS

Stay Healthy,
Darla

  

Butternut Squash and Chickpea Curry

This simple, vegetarian green curry is healthy, delicious and has just the right amount of spices to warm your body up. It's mild and slightly sweet taste makes this a family favorite.

It's been so hard for me to be indoors, especially sitting at a computer lately. The weather has finally cooled down to the 60's in the mornings and evenings (still in the 90's during the day) here in Phoenix and this is the time of year most of us Zonies are active outdoors. Hiking, biking, going to the park and Fall baseball for the boys which has been taking up most of my evenings.  So forgive my lack of posting more than once a week because if I'm not doing one of the aforementioned activities your sure to find me sitting on a patio somewhere sipping on a cup of coffee or a glass of wine. 

I hope that doesn't get a big, virtual snowball thrown at me from my Canadian or East coast friends!

Green curry is one of my favorite tastes. It can not be compared to anything else out there and I forget how much I love it every time I have it again, which isn't often enough. It comes in a little jar found in the Asian section of most grocery stores and you only need a small spoonful added to broth or coconut milk to add a whole new dimension to your meal. Serve this creamy curry over Basmati or Jasmin rice for a simple weeknight dinner cozied up next to a fire. 

TIME      60 MINUTES        SERVES 6-8

1 tablespoon Oil
1 yellow onion, chopped
4 cloves Garlic, chopped
1 bunch Cilantro, chopped (stalks and leaves separated, reserve the stalks)
1 medium Butternut Squash, peeled and diced
1 can Chickpeas drained and rinsed
2 tablespoons Korma Paste or other Green Curry Paste (not cooking sauce)
1 can full fat Coconut Milk
2 cups Water
2 cups Baby Spinach
1/2 cup Frozen Peas
Salt to taste
2 cups Basmati Rice

Heat a tablespoon of oil in a large and deep pan and cook chopped onions, garlic and cilantro stalks over low heat for 10 minutes until soft.

Meanwhile peel your squash with a vegetable peeler and dice it into small pieces.  When the onions are tender add the curry paste and cook for a minute or so stirring the whole time, then add your squash, chickpeas, coconut milk, water and a pinch of salt, bring it to a gentle boil, then turn the heat down to medium-low and simmer covered for 35-40 minutes.  Stir it occasionally and add a few splashes of water if it gets too dry.

Cook your rice according to the package instructions.

Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick so if it’s too runny, uncover and let the liquid cook down for a few more minutes. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.

 Serve with steaming hot basmati rice. 

Recipe slightly adapted from Vikalinka







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