JUNE TRAINING SHAKEUP
Summer is around the corner! With kids out of school you may want to change your schedule around and/or come more often. Feel free to do both, but please give me an idea of when you will most likely attend, and also please let me know if you are not continuing. June training starts Sunday, May 30 and continues through Saturday June 26.
JUNE FRI NIGHT AND SAT MORNING ZUMBA
Evelyn has some kids sports scheduling to negotiate and will not be able to teach these classes after this week is over. Currently we don’t have anyone to take those time slots for June. If you would like to come in and do cardio on Fridays at 430 and Saturdays at 935, please let me know and we will help you with that equipment.
BABYSITTER NEEDED
For an almost 2-year-old Thurs/Fri from 8 to 6 for the entire summer. If you’ll be out of town some of those weekends they do have somebody that could fill-in. They’ll pay $10/hr and when she takes a nap the babysitter can take a break; the afternoon hours could end early at 515 pm or even earlier if necessary. In other words, they’ll be flexible with scheduling if you can’t work the whole time due to other obligations. If you know someone who might be interested please let me know!
Lower Body Blast
When you can’t get to the gym…
I thought both of these recipes looked tasty!
Vegetable Potato Fritters
These potato fritters with red lentils are super easy to make and so delicious! They’re best with spicy sriracha mayonnaise. Of course 100 % vegan!
CourseEntrée
CuisineAmerican
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings12 fritters
Calories101kcal
AuthorSina
Ingredients
For the vegetable potato fritters:
- 3/4 cup red lentils
- 1 small red onion, chopped
- 2 cloves of garlic
- 2 medium-sized potatoes (raw)
- 1 medium-sized carrot
- 5 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika powder
- 1 teaspoon regular paprika powder
- 1 teaspoon marjoram
- salt
- black pepper, to taste
For the sriracha mayonnaise:
- 3 tablespoons vegan mayonnaise
- 1 teaspoon tomato paste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika powder
- salt
- black pepper, to taste
- sriracha sauce, to taste
Instructions
1. Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
2. In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
3. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
4. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
5. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!
Nutrition
Calories: 101kcal | Carbohydrates: 18g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 246mg | Fiber: 3g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 10.7mg | Calcium: 10mg | Iron: 1.3mg
| Vegetable Potato Fritters – Vegan HeavenThese potato fritters with red lentils are super easy to make and so delicious! They’re best with spicy sriracha mayonnaise. They’re vegan, kid-friendly, and packed with proteins!veganheaven.org |
Easy Vegan Chickpea Curry with Potatoes
This easy vegan chickpea curry with potatoes, peas, and carrots is perfect for quick weeknight dinners! It’s delicious, comforting, and packed with protein and nutrients. And it’s ready in only 30 minutes!
CourseMain Course
CuisineIndian
DietVegan, Vegetarian
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings3 servings
Calories404kcal
AuthorSina
Ingredients
- 1 cup rice (Jasmine or brown rice)
- 1 small onion, cut into stripes
- 2 small potatoes, cut into small pieces
- 1 large carrot, cut into slices
- 1 teaspoon curry powder
- 1 teaspoon red curry paste (optional) adjust if the curry paste you’re using is very spicy, mine was very mild
- 1 cup full fat coconut milk
- 1/2 cup vegetable broth
- 1 1/2 cups cooked chickpeas
- 1 cup frozen peas
- salt
- black pepper
- cashews (optional)
- fresh cilantro (optional)
Instructions
1. Cook the rice according to the instructions on the package.
2. In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add the potatoes and cook for another 3 minutes. Stir in the red curry paste and the curry and cook for another minute.
3. Add the coconut milk, vegetable broth, carrot, chickpeas, and peas and cook for about 20 minutes.
4. Season with salt and pepper and serve with cashews and cilantro.
Notes
- Adjust the curry paste to your personal liking. The curry paste I used was rather mild.
- I included potatoes in the original recipe. However, if you want the recipe to be quicker, you can just leave them out. Cook the curry for about 15 minutes if you’re not using potatoes.
- Serve the curry with brown rice for a healthier version.
- I used frozen peas, but of course you can also use fresh green peas.
- This recipe freezes well. You can freeze it in an airtight container for up to three months.
- It will last about 4-5 days in the fridge in an airtight container. D
Nutrition
Calories: 404kcal | Carbohydrates: 46g | Protein: 12g | Fat: 21g | Saturated Fat: 17g | Sodium: 429mg | Potassium: 1151mg | Fiber: 12g | Sugar: 8g | Vitamin A: 3850IU | Vitamin C: 41.7mg | Calcium: 111mg | Iron: 8mg
| Easy Vegan Chickpea CurryThis easy vegan chickpea curry with potatoes, peas, and carrots is perfect for quick weeknight dinners! It’s one of my all-time favorites! So yummy! veganheaven.org |
