So one of the things that the BOY and I have been figuring out is adjusting to a new schedule. We adapted when I started my new full time job in December, but then shortly after he began winter break. Now, it’s a new semester with a new schedule and that changes meal planning. Especially since the BOY had 2 night classes this semester, which means 2 nights that I am on my own. The other thing going on this week is we are back in extreme temperatures with cancellations, cold cars, and frost bite warnings. Even the BOY’s law school classes got canceled today and tomorrow.
The good thing about today is that after a busy, rather sleepless but super duper fun, weekend, I had a quiet Monday. I was so tired that my eyes were closed and I was passed out with Cooper on my face (no joke!) last night at 9pm. I slept blissfully until after 8am this morning, at which time Cooper returned to pouncing on me. The BOY got dressed and headed off to work. I made some breakfast and threw the first of 2 recipes into the crockpot, trying to avoid hitting a curious Cooper with my knife.
This recipe for Sweet Potato and Lentil Curry is really easy and was in the crockpot before 9am.
So I had some time to warm up before having to leave the house. I had an 11am workout scheduled with my new trainer. As I was getting out of the car, I realized that I totally forgot my shoes. After 2 days of yoga, I didn’t even think about bringing along gym shoes. My trainer is creative and it worked out just fine. My arms were tired after this weekend and we worked my back hard. I’m hoping for improved posture!
I had to make a return at the mall, so I decided to try Protein Bar for lunch. I’ve heard wonderful things about this place from everyone who gets to go there in the city. I was excited that we finally got one in the suburbs and extremely impressed with my Spinach and Pesto Quinoa bowl for lunch!
I braved the mall (filled with kids since there is no school today) to make my return and in the mean time picked up a few pieces of Gap Fit workout wear on sale (including running capris for only 15$). When I got home my lentils were soft and fragrant.
I made this for lunch for the week ahead, and it was a quick turn around as packaged away the lentils and threw tonight’s dinner into a cleaned crockpot.
Meanwhile, Cooper kept himself busy and out of trouble (yea…right?!)
Cooper and I then curled up for an hour and a half nap before having just enough time to get ready and head out the door for tonight’s tennis lesson. It was hard to determine if it was still on, but I was excited to find out that we were. I think I’ve learned a thing or 2 and am getting maybe a wee bit better…maybe! Tonight was cold but fun and I learned how to serve, which is exciting!
We came home and had dinner (recipe coming tomorrow) before relaxing back on the couch with some tea and a new TV show called Black Sails. Has anyone seen it? The BOY is off tomorrow and I am crossing my fingers once again that my car starts. The brutal cold has already rolled in and we can hear the wind howling through the trees. We have plenty of warm food for the week ahead…perfect to beat any case of the Mondays!
How do you survive Mondays?
Cooper’s Answer: With warm, cozy naps!
Meal Plan 1/27/14
Sunday: Turkey Tacos
Monday: Crockpot Cashew Chicken
Tuesday: Burgers (premade from Mariano’s) with mushrooms and asparagus
Wednesday: Leftovers
Thursday: TBD
Lunch: Slow Cooker Sweet Potato and Lentil Curry
Slow Cooker Sweet Potato and Lentil Curry
From Hello Little House
Ingredients
2 tbsp curry paste
2 cups low sodium chicken or veggie (to keep vegetarian) stock
1 tsp minced ginger
3/4 cup red lentils, rinsed
2 small sweet potatoes, peeled and diced
1 onion, diced
salt and pepper to taste
Directions
Spray your crockpot with cookie spray.
Add in potatoes, onions, and lentils to crockpot.
Stir together stock, ginger, and curry paste until well combined. Pour over sweet potato mixture and stir.
Set crockpot to high for 4-5 hours or low for 7-8 hours.
