Eat by Colors

Remember those awesome coloring books that helped every youngster look like a junior Monet simply by painting by numbers?

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As long as you were equipped with a wide range of colors,  could stay in the lines and tell the difference between 24 and 42, you too were capable of creating a masterpiece.

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When trying to make your eating into a nutritional masterpiece, follow the same theory and eat by colors. The most nutrient dense foods are those with the brightest colors. No mixing the paint pots here, that means fruits and vegetables.

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Mixing up bright, vibrant, fresh ingredients will give your system a vitamin bang and keep you full for longer.

Why not start your morning with a dense omelette, loaded with fresh veggies?

Red peppers, spinach, mushrooms, vegetarian “ham,” and eggs. Wheat toast with strawberry jam.

If you’re running late and have no time to cook, simply do your best at getting as many different colors on your plate as possible.

Beans in tomato sauce, sweet potato, sautéed spinach with garlic and lemon juice

And don’t worry, if all this eating by colors starts to shake up your system a bit, there’s always paint by number toilet paper to pass the time as you pass your business.

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This special number was saved just for you, dad. Happy Birthday! I love you!

For those of you who do not know my father, this was saved just for him due to his sense of humor, not because my father deserves a dedication ending in a dirty deed for his birthday.

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Die Moderne Hausfrau

Die Moderne Hausfrau is a mail-order catalog selling a wide range of products used by The Modern House Wife.

For the past 3 hours, I’ve felt like that hausfrau. I’m really lucky because Sebastian usually takes full responsibility for the house work, but on the off chance that I plug in the vacuum, I go to town. After meeting Sebastian in Bonn to reorder a broken blender piece and enjoy a bagel sandwich, we parted ways; Sebastian went to watch football with his friends, and I came home and kicked the little dust bunnie’s bottoms.

I do believe the hard work deserves a reward, so as I write, I’m sipping a light White Russian.

• 1 part kahlua
• 3 parts skim milk
• ice

Let’s go back to breakfast though, shall we?

Hot Quinoa Breakfast Cereal

• 3/4 cup cooked quinoa
• 1-2 Tbsp. raisins
• 1/4 cup milk
• cinnamon
• 1/4 tsp. vanilla extract
• brown sugar or maple syrup to taste

Mix and heat all ingredients in the microwave until hot. Enjoy!

I ate a pear during morning fruit break but didn’t get to snap a photo of it.

I did, however, photograph lunch.

Quinoa Tabouli and a smoked tofu veggie burger sprinkled with feta cheese.

Before meeting Sebatian, I came home and juiced 4 carrots, 1 apple, 1 orange, and a nub of ginger.

Yum, juice!

Have a good night, this hausefrau needs her white Russian.

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Quinoa Tabouli

This Monday morning started like most others, with a moan of “Monday can’t be here already,” followed by the recognition that I have a great job in an amazing country and wonderful learning experiences planned. My personal planning started with breakfast.

Oatmeal with banana, almond butter, flax, hemp, chia seeds, and cinnamon

School was wonderful. I moved the kids around and rearranged the class a bit, so everything seems new and exciting. This week we are doing one of my favorite literacy units on multicultural books. Each child starts the week with a different multicultural book and throughout the week, they get to go on “mind journeys”- little trips to the country where their book takes place. Their mind journeys are recorded in graphic  organizers which I’ve designed to look like a big suitcase. They are already really enjoying the unit too.

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The fun of learning was interrupted with the fun of eating at noon.

Leftover veggie stir fry from last night- accompanied by a pear.

Rice, frozen wok mix vegetables, vegetarian “chicken” breast, raisins, soy sauce and agave.

The day continued with digital photography club, assembly, and PE.

On Friday, the parents received a letter about which teacher their kids will go to next year. The little girl I tutor is coming into my class next year. When she came to me today to begin tutoring, she busted in screaming, “Yippie, my wish came true! You will be my teacher next year!!” This made me feel good. Two of my current students were in my class at the time packing up their bags to go home. Upon hearing her excitement, they informed me that they were both sad when they found out they were coming to my class last year. They wanted to be with the other Year 4 teacher. This made me feel bad. They then told the little girl that being in my class was better than they imagined and now they are really glad to be with me. One child even said that she used to hate reading and hate literacy all through school until she came to me. Now, literacy is her favorite subject, even better than art. This made me feel good again.

Another thing that made me feel good, an after-school Green Monster… or two.

1-ish cups milk, 1 frozen banana, 2 handfuls of fresh spinach, ½ scoop Sunwarior protein powder, 1 heaping Tbsp. almond butter

All fuelled up, I made my weekly run to the grocery store to stock up on lunch fixings for the week.

Each week, I try to prepare salad  fixings to keep on hand at school. I wash, tear, and store ¾ of a head of lettuce, then chop up carrots, peppers, celery, and whatever else I have on hand.

Having everything chopped up makes lunches so simple. I simply put it all together and toss on any additional ingredients I’m hungry for.

The other ¼ of lettuce stays at home for future use.

This week, I also prepared one of my favorite recipes, quinoa tabouli. I didn’t get it all mixer up before leaving for dinner so you’ll have to wait until tomorrow for a finished shot.

Ingredients

• 2 cups quinoa prepared per box instructions and cooled
• 1 cucumber, chopped
• 2 tomatoes, chopped
• 1 bunch green onions, (8) sliced
• 1/2 cup fresh chopped mint
• 2 cups fresh chopped parsley
• 1 clove garlic, minced (optional)

Dressing:

• 1/2 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• pepper and salt to taste

Directions

1. Combine the salad ingredients, including quinoa, in a medium bowl.
2. Mix the dressing ingredients together and stir into the salad mixture.
3. Serve chilled or at room temperature.

After chopping veggies and cooking quinoa, I headed out to dinner with the Aussies and Lisa. Sadly, Lisa must return to England tomorrow morning. She couldn’t leave without having Sex on the Beach from her favorite Brazilian restaurant though! Dinner was delicious and the company was superb. I’ll miss her once she goes again.

Spending time enjoying good food and good friends- this made me feel good.

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Bonn Marathon

Congratulations to all who completed the Bonn Marathon today!

Marathon day is very exciting whether you are racing or watching.

Today started bright and early with a bowl of almond butter and jam oatmeal.

I met several friends to stand along the racecourse and cheer with.

Our eyes were peeled, looking for:

Will

Claire and Ines (my room mum)

Rachel

and Lisa

Lisa worked at the school for 8 year, running many half-marathons. Although she moved back to England last year, she returned to Bonn to run her favorite marathon.

All finished the race- beating prior times. Way to go!!!

The runners freshened up and we went out to lunch to celebrate.

I ordered arugula pizza. I’m on a real arugula kick lately.

It was a beautiful, warm, sunny day here in Bonn! A little hot to be running, but perfect spectator weather.

After lunch, I came home, cuddled up with the kitties and took a nap, followed by the gym.

Sebastian is working today, so dinner was an independent affair. I didn’t make it to the farmer’s market yesterday, so dug through the fridge and freezer to scrounge up something balanced.

Stir fry made with frozen wok vegetables, leftover basmati rice, vegetarian “chicken” breast, raisins, sesame seeds, and a drizzle of agave and soy sauce.

Dinner was enjoyed on the balcony, surrounded by the beautiful new shelving Sebastian and I put together after the IKEA trip yesterday.

I ran my first (and only) half-marathon last October with Will and Rachel. I didn’t enjoy the training at all and vowed never to commit to such a torturous event again. I loved race day, but was miserable throughout the many, many hours of training. I knew that seeing them today would be a little hard and that I would probably feel a pang of self-disappointment, but totally underestimated how sad I’d feel watching them run by. I am so proud of each of the runners, but wish I would have pushed myself to do it once again. Who knows, maybe I’ll sign up for the Cologne half-marathon again this year. I still have not come close to the feeling of accomplishment and pride of crossing over the finish line.

If you are in the US and are looking for a volunteer opportunity, check out this blog.

Now for something cultural.

Happy Anzac Day!

Anzac day is the national remembrance day in Australia and New Zealand. Rachel was representing during the race today.

Last but not least!

Happy birthday to my little brother, Patrick!

Have a great birthday! I wish I could buy you a drink and toast to the wonderful person you are! May your 22 year be the best yet! I love ya!

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Spring Green Cleaning Part 3

Welcome back! Today we’re moving out to the balcony to learn some simple tricks to create a healthy balcony vegetable garden. Using scraps from the kitchen, you can give your veggies the extra nutrients they crave without sacrificing your organic standards.

Before beginning a balcony garden, observe your balcony’s sunlight. My balcony faces west allowing some areas to have full sun while other areas only receive partial sunlight. Research which plants will grow best on your balcony. Plan where to place your containers taking into consideration the sunlight and space needed for growth.

When planning my garden last year, I found it helpful to organize all the information I found about sprouting, growing, and harvesting my vegetables in one place. I created a document which included the name, genus and species, best potting methods, sunlight, water, days to germination, days from seed to harvest, and other tips or tricks.

I also found a helpful chart online.

When germinating seeds, I find it best to begin in a small, damp, well-lit space. Paper egg cartons and bread bags make the perfect mini greenhouses.

The moisture is then trapped and recirculated in the bag. You won’t even need to water the seeds until after they’ve germinated. After about a week… you will begin to find this:

Once the plants are about this big, they are ready for their new home. Be sure that it is warm enough for your plants to survive outdoors at night before planting. Most seed packets will say the minimum temperature requirements. Carefully scoop out the tiny egg forms with a kitchen spoon and gently place the sprouts in the soil.

Again, check back to your original planning to see how many plants can fit in each container. Make sure the container is the right size and placed in the proper sunlight. Keep watering and watch your garden grow!

Now,  a green tip for cleaning used containers.

When reusing old pots, be sure to clean out any crusty mineral deposits and fungus.

• 1 part bleach
• 10 parts water

1. Mix the bleach and water in a container big enough to cover the dirty pot. You may need to use your bathtub for large pots.
2. Vacuum out any solid debris. Place the pots in the tub and allow them to soak for 20 minutes.
3. Remove sterilized pots, rinse again with clean water and set to dry in the sunlight.

A few more easy tips!

When planting tomatoes, add crushed egg shells to the soil.

For acid-loving plants, mix in a little used coffee grounds.

Now, on to some of today’s eats!

Breakfast

Frozen banana, frozen strawberries, rice milk, chocolate protein powder, maca powder and chia seeds.

Lunch

Rucula, cherry tomatoes, red peppers, feta cheese, soy “nuggets,” balsamic glaze

After-school Snack

Apple, carrot, beet, celery, and ginger juice.

After an exhausting day of school, I refueled with the juice then took off with Sebastian for a walk through the forest and a trip to the garden center. We didn’t buy any plants, just walked around looking at everything. We then went to our favorite Arabic restaurant for falafel and the fixins. Dinner was followed by ice cream and another walk through the park. The plan for tonight is to watch a movie and hopefully get to bed early. I have big plans for an IKEA trip tomorrow!

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Spring Green Cleaning Part 2

Thank you for joining me today for…

Today I’ll share how I unclog drains with simple household items.

Step 1: Collect Supplies

• Rubber gloves
• 1/2 cup baking soda
• 1 cup white vinegar
• plastic wrap and something heavy
• 1 kettle boiling water

Step 2: Remove Visible Junk

(I’ll spare you on the disgusting photo of what I pulled from my bathtub drain.)

Take off the drain cap and pull out any visible drain junk. If you’re cleaning your tub drain, expect to find hair.

Step 3: Pack the Drain

Pack the drain with the baking soda then pour vinegar over top. The combination will begin to bubble like a science fair experiment.

Step 4: Cover and Wait

Cover the drain with plastic wrap and place something heavy over top for 10 minutes.

Step 5: Burn, Baby, Burn

Remove the plastic wrap and pour the boiling water into the drain. Congrats, you now have smooth pipes!

On to the last few days’ food!

Since I’ve been so neglectful lately, I’ll do this in a per meal installment, beginning with my favorite meal of the day…

Breakfasts

Tuesday

Beat, carrot, apple, celery, ginger, orange, and lemon juice alongside a reflected egg sandwich.

Wednesday

Wheat puff cereal, rice mild, strawberries, and coffee.

Thursday

Bagel, almond butter, cinnamon, strawberries, blueberries, and raspberries.

Lunch

Tuesday and Wednesday were left-overs so I didn’t bother with another photo.

Thursday

Arugula salad with mushrooms, black olives, red pepper, tomatoes, feta cheese, balsamic glaze, and Hearby Wheat pizza dough bread.

Snacks

Wednesday

Coconut kefir strawberry smoothie

1 frozen banana

3/4 cup frozen strawberries

1/2 cup plain kefir

1 Tbsp. chocolate protein powder

1 tsp. coconut powder

1/2 tsp. maca powder

Thursday

1 chocolate birthday cupcake

Dinners

Wednesday pizza party

Since coming back to school after the Easter holiday, I haven’t spent much time with my friends and colleagues so I invited them over for dinner.

It was simple to prepare and fun to do. I chopped up veggies and even bought meat!

Arugula, pineapple, tomatoes, black olives, red peppers, mushrooms, spinach, red onions and meats.

Made a simple pizza sauce.

Set out a variety of fresh cheese.

Parmesan, goat, gouda, fresh mozzarella, feta, and not so fresh pizza cheese and shredded mozzarella.

Made two batches of pizza dough- one plain white and one Hearby Wheat.

As simple as that, everyone was then able to make their own pizza as they wished!

While everyone’s pizzas were baking, I grilled another batch of Marinated Italian Eggplant as an appetizer. Although it was out of this world on Monday, I wanted to try to tweak my recipe even more. This time, I marinated the eggplant over night and topped the grilled eggplant with fresh goat’s cheese. Holy Yum! I wasn’t sure if the recipe could get any  better, but the longer marinate and salty cheese just made the dish melt in my mouth. Everyone loved it!

Post- marinade, pre-grill.

I also had warm brownies with freshly whipped cream, strawberries, blueberries, and raspberries for dessert.

Between the 6 of us, we also shared 2.5 bottles of wine, tons of laughs, and a really enjoyable night. I’m so glad everyone was able to come!

Thursday

Using up the left-over veggies from last night. Pasta with mushrooms, garlic, red peppers, olive oil, vegetarian “chicken strips” and Parmesan cheese. The lovely flowers were a gift from Kate.

If you’ve followed along this far, you deserve a funny story.

In school, my students are learning about the local habitat. Right now, they are doing a wildflower survey which will eventually be made into a branching database in which the students must classify the flowers based on the leaf shape, flower shape, size, color, growing patterns, stems, and textures. Yesterday, I took them out for their first opportunity to collect data. We went across the street from the school to an empty lot behind a large apartment building. The lot is practically a wildflower garden… perfect for collecting details about a large variety of flowers.

The kids identified many flowers, such as the following.

Well, all the flowers they found were either yellow, white, blue or purple. Suddenly, one kid noticed a red flower across the lot. He yelled out excitedly, “I spotted a red one, I’m going to be the first to write about it!” At that moment, he and the rest of the class raced to the red flower to be the first!

This is what they found….

….

….

….

….

…

….

….

….

….

….

….

….

….

….

They had a hard time understanding how someone could lose their underpants and not notice.

A mystery yet to be solved.

Oh, and in case you were wondering, I waited until none of the kids were looking before taking this photo.

Have a great Friday!

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MIA for now

Hi all, thanks for checking in. It’s ll:3, I have tons of dishes to do and still need to prepare for tomorrow as well as get a bit of sleep. So, that being said, I promise to return to blogging as normal again tomorrow! I’ve spent the last two days enjoying the company of great friends. I was lucky enough to have 5 of those friends over for dinner tonight. I’ll tell you all about it tomorrow!

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Grilled Eggplant, Tofu and Asparagus

It’s official, Winter is finally over.

What marks this glorious event? The reopening of my little balcony grill.

Before I get to this monumental event, let’s blow through the rest of the day, shall we?

Breakfast

Maple syrup, brown sugar, and pecan oats

Morning Snack

Pineapple

Lunch

Leftover Pasta with Asparagus, Peas and Herbs

Now on to dinner. My requirements for today’s meal included: use up the asparagus, eggplant, and swiss chard before it goes bad.

Maybe it was the influence of the grill. Maybe it was the simple combination of a few ingredients. I don’t know what it was, but it was amazing. If you are ever trying to convince someone that being vegetarian can taste good, this is the dish you should make. If I were to open a restaurant, I can imagine this being my signature dish. This meal was so delicious I could barely eat it.

Grilled Italian Marinated Eggplant

Ingredients

• 1/4 cup olive oil
• 2 Tbsp. balsamic vinegar
• 1/2 cup fresh basil
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 2 tsp sea salt
• pepper to taste
• 1 eggplant
• 1 package tofu, smoked or plain

Method

1. Chop the herbs.

I place my herbs in a mug and then quickly chop up with scissors

2. In a bowl, whisk together the olive oil, balsamic vinegar, basil, parsley, garlic, and pepper. Set aside allowing the flavors to blend.

3. Meanwhile, cut the eggplant into 1/2 inch slices width-wise. Place the eggplant on a towel and sprinkle half the salt on each side. Let the eggplant rest for one hour to weep out the liquid. Release the liquid from your tofu by pressing it beneath a heavy pan.

4. After the hour, wipe off the salt and press out the liquid from the eggplant. Cut the tofu into triangles. Pour the marinade over the eggplant and tofu. Allow the marinade to absorb for 30 minutes, flipping the tofu and eggplant after 15 minutes.

5. Clean and heat your grill. Place the tofu and eggplant on the hot grill. Keep an eye on the grill and flip the food once it begins to brown. Periodically, brush on the remaining marinade.

Garlic Swiss Chard

Ingredients

• 1 bunch Swiss chard
• 1 clove garlic
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1 small red onion, diced
• 1 tsp. apple cider vinegar
• salt and pepper to taste

Method

1. Thoroughly wash the chard and trim off the bottom 1/3 of the stalk. Cut the chard into ribbons.
2. Melt the butter and heat the oil in a large frying pan.
3. Add the garlic and red onion, cook until tender. Season with salt and pepper.
4. Add the chard and cover with a lid. Allow the chard to wilt until it becomes a bright green and is tender.
5. Sprinkle apple cider vinegar over the mixture, stir, and serve.

The Whole Meal Plated Up

This was so good, it called for a glass of wine in celebration!

Seriously, if you attempt one recipe from this blog… please make it this.

From a cheap grill and almost past their prime veggies, this meal worked out to be very fancy tasting!

Just don’t forget to drizzle with fresh lemon juice!

Happy Monday, all!

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Spring Green Cleaning Part 1

Wow!  I have accomplished so much today!

The beautiful weather we’ve been having the last few weeks has inspired plans of spring cleaning. Today, I woke up early (for a weekend,) ate a protein-packed breakfast…

Two hot whole wheat rolls with a hard cooked egg, cheese, nutella, cottage cheese, peanut butter and jelly, and … my new vegetarian sandwich “meat”

a little too “my bologna has a first name” for me

and got straight to work on my spring cleaning checklist.

• Clean windows
• Attack window mold
• Wash curtains
• Heavy-duty mopping
• Change bedsheets
• Clean drains
• Plant vegetable sprouts
• Organize balcony
• Swap winter and summer clothes

Spring cleaning doesn’t have to be harmful to you, your children, or your pets. Following some simple home remedies will allow you to get your humble abode sparkling without sacrificing the health of our environment.

Over the next week, I’ll share some simple tips and tricks for SPRING GREEN CLEANING!

For today’s installment, let’s begin with How to Clean Windows and Mold.

Cleaning windows sounds simple enough, but if you’re like me and only do it once a year, cleaning windows can be a tough job.

Step 1: Collect Your Supplies

• Bucket
• White vinegar
• Rubber gloves
• Sponge
• Plain vodka in a spray bottle
• Scrubby brush
• Paper towels
• Rubbing alcohol
• Spray bottle
• Old newspapers

Step 2: Prepare the Area

Remove all furniture and curtains from around the windows. Vacuum any dust and debris.

Step 3: Attack and Kill Mold

As we know, mold likes to grow in damp places like bathrooms. In my apartment, mold is infamous around the large windows. Throughout the winter, as the warm moist air inside hits the cold metal and glass windows, the moisture condenses, creating the perfect environment for mold. Mold is very hazardous to our health, so it is best to take every effort to prevent mold in the first place: air out the room, wipe up any condensed water. If mold still forms, spray any mold spores with plain vodka, let rest for 5 minutes, spray again, scrub off,  then wipe away with disposable paper towels as soon as the mold is noticed.

Step 4: Pre-Clean the Windows

Wipe away any dirt and grime using this Basic Window Cleaner:

• 1/2 cup white vinegar
• 1/3 gallon water

Mix the water and vinegar in a bucket then wipe the windows clean using a sponge. Don’t worry about water spots, they will actually help you later! Clean the inside and outside of the windows.

Step 5: Clean the Windows

Super Streak-Free Window Cleaner

• 1/3 cup white vinegar
• 1/4 cup rubbing alcohol
• 3 1/2 cups water
• 1 clean 32 ounce spray bottle

1. Mix all the ingredients in the spray bottle. Shake well before using.
2. Spray on windows and dry with crumpled newspaper.

If your windows are rather large, break them up into smaller sections, making it easier to manage.

Step 6: Stand Back and Enjoy

Throughout the day of mad cleaning, I enjoyed the following treats!

Left-over Pretend Paneer Masala with roasted garlic crackers

Beet, carrot, celery, cucumber,apple, and ginger juice.

After spring cleaning my own dirty body, I met with friends for a dinner of arrugula ravioli and white wine!

Please check back throughout the week for more Spring Green Cleaning Ideas such as:

• Unclogging drains
• Solutions for balcony gardens
• Multipurpose Citrus Disinfectant

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Pasta with Asparagus Peas and Herbs

Happy Saturday!

After a long and exhausting week, I spent last night cooking and relaxing with Sebastian. Let’s go back in time to the highlights of yesterday!

Breakfast

Celery ends, carrots, apples and ginger went into the juicer…..

and this beautiful juice came out!

I also ate a slice of bread toasted and topped with almond butter, 1/2 banana and cinnamon.

Lunch

When it comes to my colleagues, I keep my secret-blogger-life just that… a secret. Only two colleagues know about it, and those two happen to also be people I call friends. Every day, I prepare my lunch in the empty school kitchen, take my plate back to my classroom to snap a photo, then meet up with the rest in the staff room. No one notices my moment of absence. Yesterday, after just returning from the mini-photo shoot, the Year 5 teacher took one look at my lunch and said how it “looked good enough to teach with.” He mentioned that his class is currently learning about nutrition and healthy eating. He then nervously asked if I wouldn’t mind if he could take a photo of my plate before I began eating. He was VERY UNCOMFORTABLE and mentioned how he knew that it was a strange request and all. I wanted to say “Don’t worry, I’ll just e-mail you the photo I took for my blog.” I didn’t though. I let him leave his own lunch, walk to his classroom, get his camera, come back, and take a photo.

I return to my internal debate: why do I feel like I must keep this part of me a secret? Any who, here’s the salad.

Lettuce, carrots, cucumber, celery, orange, strawberries, pumpkin seeds, dried cranberries and balsamic glaze.

Class Fruit Snack

Apples, pears, and bananas- oh my!

After school, I went to the Big Edeka with the Aussies. Going to the big grocery store is a big deal for me! The variety rivals a small grocery store in the US. Unfortunately, you need a car to get there so I wait it out until the Aussies go then I stock up on naan bread, soy products, and hard to find produce. While shopping, I picked up a bag of beets on sale for 99 cents. I’ve been wanting to try beets in my juice!

We had quite a bit of fruit left over after class fruit snack today, so I brought the remains home and added then to my beet juice. I love how having a juicer allows me to produce less waste.

The frog prince concurs- beautiful and tasty!

Dinner

Sebastian lost a bet which required him to make dinner last night. I helped out a little, but this delicious dish was of his doing!

Pretend Paneer Masala

Made with tofu rather than paneer- hence the pretend.

Ingredients

• 200 grams firm tofu – pressed to drain
• 2 large onions (pureed, I use a food processor)
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 3 large ripe tomatoes (blanch , de-skin and puree)
• 3 tbsps cashew nut paste or cashew butter
• ½ tsp coriander pwd
• pinch of haldi (turmeric pwd)
• 2 whole bay leaves
• 1 tsp garam masala powder
• salt to taste
• 3 tbsps butter
• 1/4 cup low-fat plain yogurt

Directions

1. Heat 2 tbsp of butter in a large pan over medium heat, add the pureed onion and sauté until brown.
2. Add ginger-garlic paste. Saute for 2 minutes. Add chilli pwd and combine, followed by the cashew paste, stirring well.
3. Add tomato puree, bay leaves, coriander pwd, haldi, garam masala and salt. Stir and let it simmer for 4-5 mts.
4. Cut the tofu into smallish cubes and add to the mixture, simmer for 4-5 minutes.
5. The mixture will become a bit thick and dry, add a small cup of water and let it cook on medium heat for 10 minutes or until you get the desired curry consistency.
6. Remove from heat, stir in remaining butter and yogurt.
7. Let the curry sit for 10-15 minutes before serving.Garnish with coriander leaves. Serve hot with rotis, naan , or simple steamed rice.

Dinner was awesome. I ate way too much and could barely move. Luckily, I had no where to go but to bed!

After sleeping for 10 hours (yikes, I must have been exhausted!) I woke up this morning with a bit of a headache. Too much sleep, perhaps? The intro and kick off to the new Body Balance class was happening at 1 so I got myself up and moving in order to make it to the gym on time.

Breakfast

Greek yogurt topped with 1/2 banana, strawberries, berry granola, and almond butter.

I have mixed feelings about the new Body Balance set. The moves are challenging at parts, but too easy at other times. I’m also not to excited about the music, hopefully it will grow on me. Today was a beautiful day in Germany! The sky was blue without a cloud of volcanic ash in the sky! Before class, I rode the stationary bike and watched the happy and bustling pedestrian street below. Everyone was out today enjoying the beautiful weather. There is a clown school in town for children. Today, the clowns were out making balloon animals, doing tricks, kids were on unicycles and stilts, it was a wonderful sight to be seen!

After the gym, Sebastian met me for a trip into town. We were out of ginger garlic paste so needed to visit the Asian grocery store. We were both hungry so went to our favorite bagel store for a quick sandwich. Like I said, everyone was out today!

Because it was such a lovely day, we decided to take a long walk along the Rhine.

It was great walking along and just chatting about life.

Sebastian was such a gentleman, carrying my huge gym bag in the hot sun for the two-hour walk.

This is the kind of day that makes me so thankful for the blessing to be happy right where I am in my life.

Today also marked the first flea market of the season! We walked through the park as the vendors were beginning to take down their stands. Isn’t this the most beautiful flea market setting?

Dinner

The beautiful spring weather inspired a fresh spring dinner!

Pasta with Asparagus, Peas and Herbs

Ingredients

• 8 stems asparagus
• 2 Tbsp. olive oil
• 1 small red onion, finely sliced
• 1 cup frozen peas, thawed
• 200 grams whole wheat pasta
• 1/2 cup creme fraiche
• 20 basil leaves, roughly chopped
• 2 Tbsp. chopped flat-leaf parsley
• grated zest of 1/2 lemon
• salt and pepper

Directions

1. Boil a large pot of salted water and add the pasta, cooking according to package directions. Meanwhile, break off the woody ends of the asparagus, cut in half lengthwise, and then cut into 2 inch lengths.
2. Heat the oil in a large pan and add the red onion, peas and asparagus. Cook, stirring for about 5 minutes, or until the vegetables are bright green and have softened.
3. A few minutes before the pasta is ready, add the creme fraiche to the vegetables, raise the heat and bring to a boil. Season to taste with salt and freshly ground black pepper.
4. Drain the pasta and return to the saucepan. Pour over the vegetable sauce and stir in the herbs and zest. Serve immediately, sprinkled with Parmesan, if you wish.

As if a beautiful day weren’t enough, when I went onto the balcony to take my dinner photo, this is the sight I was met by. God is good.

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