Welcome to March! Can you believe we’re already heading into the third month of 2011??? Time seems to be zooming by lately!
After a wonderful weekend, I made it to work yesterday with enthusiasm and clarity. Before I knew it, a few meetings had passed and it was time for lunch. I was so happy to have leftovers of this amazing curry-stuffed eggplant with shrimp
After lunch, I got back to the office, blinked, and realized that had made it through my duties and was saying good night to my coworkers. Seriously, the day flew. I didn’t even have a chance to realize how exhausted I was until I got in my car to leave work.
Aside from being emotionally exhausted, my body was still so sore from Saturday’s kettlebell workout and my blisters from my barefoot 4 miler were outrageously annoying. I honestly thought of skipping my workout, but convinced myself that just making it to the gym would be a success. Once I got there, I attempted to get excited for a Turbo Kick class but it just wasn’t happening. I switched over to the Arc trainer, but my body kept screaming “stop!” and my heart just wasn’t in it.
I made it through about half an hour of cardio, then succumbed to low energy (I was also a bit light-headed, so I’m pretty sure I’m low on iron and need some meat soon). I stretched and foam rolled for about 20 minutes (amaaazing!) and then called it a day. All in all, I consider it a success – I pushed myself but also honored my body.
And I wasn’t completely drained by the time I got to class last night [because three hours of Social Work on a Monday night is tiring enough as it is], which is always a plus!
“We may run, walk, stumble, drive, or fly, but let us never lose sight of the reason for the journey, or miss a chance to see a rainbow on the way.”
Today’s schedule is filled with prep and meetings, then a chiropractic adjustment, and more schoolin’.
I’m totally in a funk right now – not enjoying the bureaucratic desk-job life and (can I just be completely honest here?) not enjoying the Masters program I’m in, either. I’ve been wishy-washy about the program since I was accepted, but am now seriously reevaluating my existence in the Masters in Social Work program.
It was a huge deal to get accepted into the competitive distance education program, but it’s three years and I really don’t know if it’s ideal anymore. Do I really want to spend the next two years doing something just because I was accepted? I’m wondering if I could take the next two years and get an advanced degree in something more specifically up my alley (like nutrition, dietitian, holistic health?). It’s difficult for me to even imagine leaving the program early [quitting…?], but I am learning that it’s just as important to learn what I don’t want to do in life as it is to learn what I do want.
My main goals for today (and every day, really): Be OPEN. Listen to–and be led by–my incredible intuition. And enjoy the journey. 🙂
What is your goal for today? What’s your stance on “quitting”?
Curry-Stuffed Eggplant with Shrimp
[Seriously, make this. It is incredible.]
- 2 large eggplant
- 1 Tbsp olive oil
- 1 small onion
- 1 carrot
- 1 stalk celery
- 1-2 cloves garlic
- handful of mushrooms
- 1/2 head broccoli
- ~24 shrimp [about 6 oz. after cooked]
- 1 c cooked quinoa
- 2 Tbsp mild/medium curry paste
- salt and pepper to taste
Preheat oven to 425 degrees.
Cut eggplant in half and bake for about 20 minutes (or until the flesh is soft). Let cool.
In the meantime, chop veggies to bite-sized pieces, mince garlic, and peel and cut shrimp into small pieces.
Heat olive oil in a large pan over medium heat, then add in the onion, carrot, and celery first. Once the onions are transparent, add in the garlic, the rest of the veggies, and the shrimp. Cook for about 10 minutes, or until the shrimp is cooked thoroughly and the veggies are tender to your liking.
Mix in the cooked quinoa (this is the point where you’ll be like, “am I supposed to have this much filling for four eggplant halves?” Yes! Whatever you don’t use you can eat straight up!), add the curry paste and stir.
[Now, back to those eggplants]: Scoop out most of the flesh of the eggplant (be sure to leave about 1/2” of flesh, so that the skins aren’t so floppy). ::Idea: make some baba ghanouj with the flesh!::
Fill the eggplant skins with the filling.
Enjoy! These are so simple and so good–and a great source of protein and carbs!–especially topped with this cooling zesty white sauce [made by mixing ~1/2 c plain nonfat greek yogurt, 1-2 Tbsp lemon juice, 1/2 c chopped cilantro leaves, and a dash of hot sauce (because we like things hot in our house)]. I can’t wait to get more eggplant at the farmers market this weekend and make these again!