Gift from Stinky and battle wounds

Happy Hump Day, aka Wednesday!

I don't have many pictures to share with you today but I'll make them count. Promise.

I forgot to post my birthday present (late bday present since my bday was in November. But she lives about 6 hrs away so we'll let it slide) from my younger (and only) sister. Thank you, Sister! I LOVE it!

A Coffee Cup made at Color Me Mine with my initials!

And on the bottom of the cup is her sig. When I was little I called her Stinky. Unfortunately for her, it stuck.

Honestly, I love homemade gifts! They are the best!

The first thing I put into this cup was a dessert, of course.

 

  

Baked kabocha squash with Alkemie Dairy-Free Ice Cream, in Chocolate and chocolate hemp protein powder sprinkled atop.

Delicious.

Dinner last night was interesting, and good. After spending most of my (work) day browsing new recipes to make for dinner, I found one for Indian Dal with mangoes which sounded promising. So, that was dinner.

From this recipe, I added a few Lori enhancements to come up with this:

Indian Mango Dal
Ingredients:

• 1 cup yellow lentils/dal
• 4 cups water
• 1 teaspoon salt, divided
• 1/2 teaspoon ground turmeric
• 1 tablespoon extra virgin olive oil
• 1 teaspoon cumin seeds
• 1 medium white onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stocks, chopped
• 1 cup napa cabbage
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 2 mangoes, peeled and diced (I actually used Trader Joe's frozen chunks and it turned out great)
• Nama Shoyu or soy sauce, to your liking
• 1/2 cup chopped fresh cilantro

Rinse the lentils in a colander. Combine lentils, 4 cups water, 1/2 teaspoon salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.
While lentils cook, heat oil in a large nonstick skillet over medium heat. Add onions, garlic, and cumin seeds and cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add carrots, celery, cabbage, ginger, coriander, cayenne and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.

 

  

Stir the carrot-onion mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally. Stir in cilantro and shoyu or soy sauce. Done and eat.

 

I scooped the boyfriend's and mine onto a bed of chopped cabbage.
Super good, loaded with low fat protein, and amazingly filling.

Yesterday I mentioned that I would post a little info on my amazing kickboxing workouts, Mixed Martial Arts style. Well, here are some pictures of my shins after yesterday's battle with the Mai Thai kicking pads. PLEASE excuse my disgustingly white legs, and the fact that they look huge. It's winter. I am never this white. I have given up tanning beds. Competely different topic but here are the pictures:

 

  

Hmmmm, bad camera angle, my legs look very odd shaped...

Haha! They shins are actually worse today! And, yes, they do hurt. Not to mention I have some lovely (and huge) cuts on the tops of both my feet from kicking the pads. It's lovely. My shins are being seasoned into kickboxing machines!

Now that I have completely ruined your appetite for the next couple of days (you can thank me later), have a wonderful rest of your day!

Special recipe coming tomorrow!!!!

Hummus Soup!