Four Fab Fitters ~ Tuesday

Quote of the day from Go Mommy Go:

Workout of the day from Creating a Family of Lettuce Heads~

Snack of the day from Better Believe Fit~

1 mini Jospehs Pita

1 tbsp maple almond butter

1/2 banana thin sliced

and a swizzle of honey

Dinner from Yours Truly~ Heavenly Healthy :)

Coconut Curry Vegetable "Shepards Pie"

Coconut Curry Vegetable "Shepards Pie"

*From Kiki's Kitchen*

(Follow Kiki on Facebook)

1 tbsp oil

1 medium onion, chopped

1 stick celery, finely chopped

1 large carrot, finely chopped

1 cup butternut squash, finely chopped

1 tsp curry powder

1 can crushed or diced tomatoes

 2 x 398g can brown lentils, rinsed or (freshly cooked)

1 cup frozen peas

4 mashed sweet potatoes

1 tbsp Earth's Balance or butter

½ cup soy milk

Preheat oven to 350. Heat oil in a medium pot and sauté onion, celery, squash and carrot until soft. Add curry powder and sauté for 1 minute. Add tomato sauce, lentils and peas and bring to boil. Reduce heat and simmer for 5 minutes. Add coconut milk. Place sweet potatoes in a large saucepan and cover with hot water. Bring to boil, then reduce heat and simmer until tender. Drain potatoes and add butter/margarine and soy milk. Mash until smooth. Spoon lentil mixture into one large oven-proof dish. Top with mashed sweet potato. Bake for 25-30 minutes.

Curried eggplant & garbanzo beans

I love this one because it's super quick, easy and delicious! To me, it's kind of hard to mess up a curry dish, but as far as my measurements go you pretty much should always go by your preference in consistency and taste. If you like it more watery, add more water. Thicker, add more eggplant or other veggies. As for seasonings, use what you like. Recipes never have to be followed to a tee. To me, recipes are just guides to give you your own ideas so that you can come up with dishes that work for you. And of course, if everything I use looks good to you then by all means, go for it! Enjoy!!

1 small eggplant, chopped, with the skin
1 can organic garbanzo beans
1 can organic tomato sauce
1 can water
1 chopped tomato
1/2 chopped onion
2 minced garlic cloves
1 tsp. ginger paste
Black pepper, sea salt, rosemary, red chili flakes, cumin and LOTS of curry powder.
Cover and boil on medium heat until eggplant is tender - about 30-45 minutes