I feel like I have been gone forever. There has been a lot going on since my last post. Of course there has been Christmas and New Years. Happy 2013! Spending Christmas with a 2 and 3/4 year old was magic. Kids bring back so much excitiment and pure joy. Sawyer was more than happy to bask in the choas of wrapping paper and boxes and enjoy the orange in his stocking.
I have become a resolution person in the last few years. Not typical resolutions or world changing things, more daily life things. My last three years' resolutions have been:
2013's hasn't come to me yet. I will keep you posted.
The other big change is that I am back at work and Braden is on paternity leave for 8 weeks. Daddy daycare. I feel so lucky that my boys get to spend this time with their Dad. It also gives us a look into each other's worlds. Working full time I miss the little moments of the boys' day. Hugs and kisses before naps, laughing over lunch and impromptu art sessions. Braden, being home full time, is realizing it is amazing to spend time with your children but there are challenges that go with it. When to shower, how to fit in physical activity and why are there so many socks missing after laundry? I think he is doing an amazing job. Hudson looked at me the other day and said "Mommy go to work now, and Daddy stays home. It's fun". I think that is the vote that counts.
Around this time of year I am pretty done with all the rich food, desserts, chocolates, and drinks. I need a break. I started flipping through my Spilling the Beans cookbook while drooling. My mother-in-law gave me this cookbook last year for Christmas and I love it. It has so many inspired ways to use beans, my favorite high fiber, low cost, high protein food. I eventually decided on Curried Sweet Potato, Carrot and Red Lentil Soup.
2 Tbps canola oil
1 onion, chopped
1-2 garlic cloves, crushed
1 Tbsp grated ginger (I opted for none)
1/2 cup dry red lentils
1 medium sweet potato, peeled and cut into chunks
2 carrots, peeled and chopped
2 tsp curry paste or powder
4 cups low sodium chicken or veggie stock
salt to taste
plain low fat Greek yogurt for serving
In a large saucepan heat oil over med-high heat. Saute onion, garlic and ginger for about 5 minutes. Add lentils, sweet potato, carrot, curry paste, stock, and salt along with a cup of water. Bring to a boil, turn heat down, cover, and simmer for 30 minutes until the vegetables are tender.
Use an imersion blender to puree. Serve with a dollup of sour cream or Greek yogurt.
This is just what I needed. The whole family loved it. I used an orange curry paste that is pretty mild. You may have to adjust the curry powder or paste based on your desired level of spice. I love using lentils because they cook up pretty fast compared to other dried beans, making this an easy weeknight soup.
So holiday food gone as well as all the Christmas decorations. Our house looks a little bare and drab. Maybe 2013 resolution will be adding more colour...to my house and my wardrobe. Grey is always calling to me though. I will keep you posted.
Tiffany McFadden, RD