Originally, I had placed myself on the waiting list for Pure Barre this morning....but considering I'm still sore from Thursday's workout.. and the possibility of ice... I took myself off the list. I want to save my sessions for days I'm in prime shape to work my hardest. Yesterday, I went to my gym and walked for 40 minutes on the treadmill and then spent about 15 minutes stretching. I definitely recommend this if you're sore from Pure Barre - it made me feel 10x better. Today's workout agenda is going to be a group fitness class at my gym or some kind of cardio. We'll see.
In other exciting news, two of my friends are celebrating their birthdays tonight! You see, originally, I missed the party since I was here...so they planned a second outing :) Tonight, we'll be going out for a late dinner at one of my favorite restaurants Nada. Truly incredible Mexican and definitely worth the insanity of making reservations weeks in advance. They have the most incredible portobello mushrooms I've ever eaten - so it's not hard to guess what I'll be ordering!
Today, I'm going to share a recipe that I made last night. Let me tell you, there is no better Friday night than Indian food, pajamas and Grey's Anatomy. It's not a surprise that I love Indian food, but I always keep my order the same and order saag paneer. If you've ordered saag paneer before, you might be duped into thinking it's healthy, saag is spinach after all. Well, have you ever noticed that leftovers solidify in your fridge or that bowls that you use to reheat seem to be covered in a layer of ghee? Exactly.
So, there is good news and bad news with this recipe. The bad news is I wouldn't call it healthy - it does use whipping cream - but the good news is that it's definitely healthier than what you'll be finding at your local indian restaurant. I put this recipe into myfitnesspal and it came out with 284 calories and 23 grams of fat if you use 6 oz of paneer cheese, leave out the paneer and it comes out to 414 calories and 11 grams of fat. I'll be testing this recipe out with tofu cubes eventually - I think they would make a great substitute for paneer - so without anymore typing, here is what you've been waiting for....
Indian Saag adapted from Food.com
1 tsp olive oil
1 shallot, finely chopped
1 tsp minced garlic
1/2 cup tomato sauce
1/8 tsp ground ginger
1 tsp garam marsala
1 tsp coriander
1/2 tsp cumin
2 tsp red pepper flakes
16 oz frozen spinach, thawed
1 pint whipping cream
paneer or tofu cubes (if desired)
1. Saute shallot and minced garlic in olive oil until lightly browned.
2. Add in 1/2 cup tomato sauce, ginger, coriander, cumin & red pepper flakes. Simmer for 10 minutes or until sauce is thickened
3. Add spinach to sauce mixture - continue stirring until spinach turns olive green, about 8-10 minutes.
4. Pour spinach mixture into food processor and pulse about 30 seconds. Add 1/4 of the pint to the processor. Process until slightly combined.
5. Return spinach mixture to pan, stir in remaining whipping cream.
6. Stir in paneer cheese cubes or tofu if desired. Serve over rice (see recipe below) and enjoy your little homemade Indian feast!
|Adding the spinach in...|
|Notice how the spinach is now olive green!|
|Yep, the Valentine's Day plates are out :)|
Indian Rice Blend
1 cup brown jasmine rice
1 cup white basmati rice
1/2 cup frozen peas
1. Add rice to rice cooker with equal parts water. Add frozen peas.
2. Place cooker to cook setting, do nothing while the rice cooker makes your perfect rice :)
|Let your rice cooker do all the work!|
This recipe makes about 4 servings of Indian Saag and a ton of rice. I served 1/2 cup of saag with 2/3 cup of the rice blend. I have an entire container of saved rice, so I'm sure I'll be posting something that you can do with it on here soon. Have a simply fabulous Saturday and see you tomorrow with a recipe that uses my 3 favorite things... avocado, almond butter and chocolate :)
What do you have planned for Saturday?