What I'm cooking: Chickpea and Kale Curry
As we say goodbye to Winter and hello to Spring, the thought of swimsuit season is both exciting and terrifying. Warren and I have both been trying to clean up our diet and get back in to exercise. Having a baby and then being confined indoors all Winter due to dreary and cold weather takes its toll. I'm so ready for warm weather and to be active again. I even ran 4 miles the other day - the first time in nearly a year! It's amazing how a few sunny/mild days can make a huge difference in my overall happiness and motivation. I'm ready for hikes in the mountains and picnics by the lake.
For the most part though, my exercise consists of a daily walk to the grocery store. It's a good excuse to get outside and I like buying fresh ingredients. I made this Chickpea and Kale Curry last night and it has ALL the good stuff: kale, fresh ginger, garlic and turmeric. It claims to make 4-6 servings, but for us it was 3. Maybe we were just really hungry. I served it over quinoa and it was even better today when I had the leftovers for lunch.
Just before Christmas, Warren decided we needed a set of professional chef's knives. They are ridiculously expensive and completely unnecessary...in addition to being really scary - I cut myself the first few times I used them (real knives are sharp!!). But now that I'm used to them, it is pretty amazing how much easier it is to prepare food using utensils that didn't come from Ikea. I used to hate cutting Kale since its tough and gets everywhere, but now it's pretty fun to dice everything (other than my fingers) into really small pieces so easily.