Meatless Monday And More

So after doing the dishes today I realized how much I hate cooking meat. I enjoy eating it, but damn, I hate cooking it. The grease, the smell of meat, the hardened fat. . . UGH! So I am going meatless at home not just on Mondays, which I normally do, but, with baby steps, one month at a time. So, with that being said, I needed to create some delicious meals at home. Off the the bookshelf. Hmm, oh look, I have the Skinny Bitch "Ultimate Everyday Cookbook by Kim Barnouin". After going through the recipes and my kitchen I found two that were definitely going on my wedding for the week. 

LUNCH: Curried Chickpea Cakes (which I served with a piece of fruit and POP chips)

DINNER: Lentil Tacos with Fresh Salsa (but instead of using tortillas, I used Boston lettuce to hold my fillings).
Check out the book for the recipes

But know we all know I have one of the biggest sweet tooth's ever so I had to bake some cupcakes. I just tool the traditional, basic vanilla recipe and created a cupcake around my favourite dessert: RAS MALAI.

Lulu's Ras Malai Cupcakes (Makes 12)
Ingredients For Cake
1 cup condensed milk (Fat Free)
1 tsp apple cider vinegar
1.75 cups wheat flour
2 tbsp cornstarch
0.5 tsp salt
1/3 cup canola oil
2 tsp vanilla
1 pinch of saffron
3/4 sugar
Ingredients For Frosting
2 sticks of butter
3.5 cups powdered cane sugar
1.5 tsp vanilla
1/4 cup soy milk
3 tbsp chopped pistachios and a few for decorations

First I mixed the condensed milk and vinegar. In a separate bowl I sifted the dry ingredients and then added the milk mixture to it. I then added the oil, sugar, vanilla, and saffron until I had a smooth, yet thick mixture. I then scooped the mixture in 12 cupcake cups and baked the cupcakes at 350 degrees for 20 minutes. Allow the cupcakes to cool. For the frosting, beat the butter and sugar until creamy. Slowly add the remaining ingredients. Frost the cupcakes and then top with some pistachios. Mmm, so yummy. Maybe one day I will have my own bakery.

Strawberry Muffins

So I must admit, I'm sick of cooking. Work is getting to the point that when I get home all I want to do is sleep. And mornings are worse than the end of the day because I already have to wake up early to walk the dog and get ready for work, so breakfast is just another hassle. I decided, well, if I make smoothies in the morning then I have to deal with carrying the cup the rest of the day. My cereal eating method is too time consuming and I only eat oatmeal made stove topper, not microwaved. MUFFINS! I can pack 'em with me and throw out the wrapper. So I opened my fridge, found a box of strawberries and decided, "I should make strawberry muffins". 

Strawberry Muffins 

Ingredients 

1 stick butter 

1/3 cup organic cane sugar 

2 cups whole wheat flour 

2 tbsp baking soda 

1 egg 

1/2 cup almond milk 

1/2 tsp vanilla 

1/2 tsp salt 1.5 cups strawberries chopped 

1 scoop protein powder 

 Cream the butter and sugar. Add the egg. Add the dry ingredients slowly and then the vanilla and milk. Once combined, stir in the strawberries. Pour batter in a muffin tin and bake @400F for 25 minutes. Let cool then enjoy.

Cherry Blossom Yoga & Picnic

A couple weekends ago was the DC Cherry Blossom Yoga event. Every year Lululemon leads a practice with ambassadors at the Sylvan Theater – Grounds of the Washington Monument. This year was unbelievable. Great people, great weather and a great workout. After the practice a few friends and I had a nice picnic. I made Martha Stewart's white-bean salad with zucchini and parmesan and Trader Joes harvest grains blend. Others brought oatmeal raisin and sugar cookies, chips and salsa and peanut butter and jelly sandwiches. It was a delightful picnic right next to the Washington Monument. Unfortunately, the only picture I took had my finger right smack dab in the lens. Trust me though the food was great. Instead I'll post pictures of our yoga practice :)

White-Bean Salad with Zucchini and Parmesan

 

Photo by Martha Stewart Recipes

Ingredients

• 2 cans (15 1/2 ounces each) great northern beans, drained and rinsed
• 3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise, and thinly sliced on the diagonal
• 1 cup edamame pods
• 2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
• 1/2 cup fresh basil leaves, torn
• Grated zest and juice of 2 lemons
• 1 tablespoon olive oil
• Coarse salt and ground pepper

Directions

1. In a medium bowl, place great northern beans, zucchini, edamame, Parmesan, basil, lemon zest and juice, and oil; season with salt and pepper. Toss to combine.

 

 This picture was taken in bridge pose.