Today was an important day in my book. After a wonderful two weeks off, it was my first day back at work. On top of that, it was also my first day back at school. Being back at work meant I needed to make sure I had enough energy to last me through the day.
Now I have never been a fan of energy drinks or any type of energy supplements. I felt as though they tasted like pure sugar and I was not a fan of the super energized sensation. Arbonne’s Energy Fizz Sticks are a different story! I love them! The fact that they fizz up always reminds me of a science project and is entertaining to watch, however the taste reminds me of a pomegranate tea. The best part about it is that there is less than 2 grams of sugar per serving! I find myself more alert and awake without the jitters! This saved my life during the day. At lunchtime I had my wonderful protein shake. No headaches. No fatigue. Not bad for a first day back.
One of my favorite types of food is Indian food. I love the spices and the flavors, and most importantly, I am more likely to find vegan options. One of my favorite dishes is Aloo Gobi, which is cauliflower and potatoes. I always order this dish, so I decided to try and recreate it at home.
As a base, I followed Nags’ Aloo Gobi recipe, found here. I loved her blog because she provides photos for the step-by-step process. I love when bloggers do this because it can help me get an idea of whether or not I’m on the right track. I highly recommend checking out her blog for some recipes!
As I’ve stated many times, I love spicy! On top of the recommended spices (I ended up upping the measurements by like 4!), I added some cayenne to give an extra bite! I also added about ½ cup of coconut milk to give it a creamier texture. To top it off, I also squeezed ¼ of a lime on each serving. I don’t know where I came up with this, but I loved the spiciness from the seasonings and the sweetness from the milk so I thought the lime would provide a bit of tang that would make the dish come together. It worked! I paired this meal with brown rice. Normally, I would pair it with Basmati rice, but I am staying away for the purpose of this 30 day cleanse.
Cauliflower is one of my favorite vegetables (who knew?) because it has such a blank pallet. You can do anything to it! Not only that, it provides heartiness and sustenance to any meal.
Aloo gobi is a popular Punjabi recipe that’s made even more globally known by Indian restaurants. It’s a dry side dish prepared with gobi (cauliflower) and aloo (potato) with some spices.
Recipe type: Vegetarian Sides
- 1 medium-sized potato, peeled and cut into wedges
- 2 cups cauliflower florets
- 1 onion chopped
- ½ tsp minced ginger
- ½ tsp crushed garlic
- ¼ tsp turmeric powder
- ¾ tsp red chilli powder (adjust to taste)
- ½ tsp cumin powder
- ½ tsp coriander powder
- A pinch of garam masala
- 1 tbsp canned tomato paste (or 1 cup chopped ripe tomatoes)
- A fistful of chopped coriander leaves
- 1 tbsp oil
- Salt to taste
- Heat oil in a pan and add the chopped onions. When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).
- Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don’t burn.
- When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).
- Add the spice powders – coriander powder, turmeric powder, jeera powder, and chilli powder. Mix again until well combined. Cook until the spice powders don’t smell raw anymore – another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.
- Finish off with a generous amount of chopped coriander leaves and mix again.