This was the wildest afternoon party i've ever been to. Basically from about 2:30 to 5pm I danced on a chair, sweat my ass off (literally. through my entire
dress), ate delicious brunch food, and drank a fair amount of champagne.
At first I was bummed because I felt like I was going to drink and feel guilty about ruining my hard work from all my workouts last week - but no. The DJ was awesome and I danced hard for at least 2 hours - no guilt trip here. This place is teeny tiny and was packed so it was hot as hell. But with crazy props, a tambourine, and awesome dance music - I was a happy girl. Not happy when I got the bill though $$$$.
Afterwards we spent the evening in Adams Morgan where we ate dinner at Smoke and Barrel. I was skeptical of finding anything vegetarian-worthy at a BBQ place, but MAN is this the place to go!
Lentils have 30% of their calories coming from protein – the third highest source of protein from any nut or legume. Hemp and soybeans are above that – but I’m not eating straight hemp and I have very little patience for seeding edamame pods.
Here's the Indian Lentil Stew I made for my meal prep this Sunday. Vegetarian, Vegan, Low Fat, High Protein (for being vegetarian), Delicious! Adapted from this recipe at the daily green
Indian Lentil Stew
1 medium onion, chopped
2 tablespoons minced, peeled fresh ginger
2 teaspoons garam masala
1/2 t cayenne pepper (omit if you don't want it spicy)
1/2 teaspoon onion powder
1 garlic clove, chopped
4 cups water
squash, cut into 1/2 inch chunks
1 can (14 1/2 ounces) diced tomatoes
1.5 cups green lentils, picked over and rinsed
1 large cooked sweet potato, cut into 1/2 inch chunks
1 bag (9 ounces)
fresh spinach or 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
Salt & Pepper to taste
1. In a 6-quart saucepot, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until tender and lightly browned.
2. Stir in ginger, garam masala, and garlic, and cook 1 minute.
3. Add water, lentils, squash, tomatoes, and 1/2 teaspoon salt; heat to boiling over high heat.
4. Reduce heat to low; cover and simmer 25 minutes or until lentils and squash are tender, stirring occasionally.
5. Add spinach and cooked sweet potatoes; heat through. Serve stew over brown rice.