Today was such a nice day in Columbus – it got up to 70 degrees! I was lucky enough to have recess duty today (I never say that!)so I got to enjoy the weather a little bit during the day. After school I had a meeting that went until 5pm then I came home and took a walk (2-3 miles). I was going to run, but I kept chatting on the phone so I just enjoyed the brisk stroll that helped to stretch out my legs. When Brady got home, I talked him into a bike ride before dinner!

It was a nice day for easy, low impact fitness activities. I am hoping to be back to working out more normally tomorrow!

I have been in a dinner rut this week – we had leftovers last night so I didn’t find them worthy of a post- so I decided to try a new sauce I bought at Trader Joe’s this summer. It reminded me a of a recipe I wanted to try from Eating Well magazine.

The nutrition stats were really good! Sometimes I am discouraged with the high fat and calories in some Indian dishes but this was not the case.

The ingredients were all simple and readable. Love that!

So in order to fit both of our needs, I made two simple dishes with this sauce.

Chicken Curry Simmer – Brady

• 100% all natural chicken (antibiotic/hormone free)
• 1/3 of a jar of Curry Simmer Sauce from Trader Joe’s

1. Trim chicken then cut chicken into small cubes
2. Cook in curry powder and water until chicken is cooked.
3. Add sauce and simmer together

Lentil Curry Simmer – Ali

• 1 c. lentils – cooked
• 2/3 c. organic chickpeas
• 1/3 of a jar of Curry Simmer Sauce from Trader Joe’s

1. Mix cooked lentils and chickpeas in a saucepan and simmer!

As you can see, we enjoyed this easy dish with steamed veggies and bulger.

I am hoping to make some yummy recipes from Eat, Drink, and Be Vegan this week!

We have homecoming for Wittenberg this weekend! We are super excited to see our college friends so I need to make them some treats!

Share on Facebook