Happy Sundays

Baingan Bharta (Punjabi Spicy Roasted Eggplant)
2 large eggplants (about 3 pounds total)
¼ cup avocado oil
1 large onion, chopped
3 large cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, finely chopped
1 ½ teaspoons ground cumin
¾ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground turmeric
1/4-1/2 teaspoon crushed red pepper
2 medium tomatoes, chopped
⅓ cup chopped fresh cilantro
1 tablespoon lemon juice
½ teaspoon garam masala
Step 1
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.

Step 2
Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.

Step 3
Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more."

Eating the right foods in combination with physical activity and adequate rest is a recipe for a healthy body. Find any form of movement that gives you joy. Perhaps this is hiking a fourteener, taking a yoga class online, lifting weights at the gym, or simply walking your kids home from school. All forms of movement count towards improving your health.

"Roasted Veggie Mason Jar Salad
2 tablespoons Creamy Vegan Cashew Sauce (see associated recipes)
1 cup roasted tofu (see associated recipes)
1 tablespoon pumpkin seeds
1 cup roasted vegetables (see associated recipes)
2 cups mixed greens
Directions
Step 1
Layer into a 4-cup jar, in this order: sauce, tofu, pumpkin seeds, veggies and greens. Close tightly and refrigerate for up to 5 days.

“Believe in yourself and all that you are. Know that there is something inside of you that is greater than any obstacle.”

-Christian D. Larson

“The best way to predict the future is to create it.”

-Abraham Lincoln

Make the majority of lifestyle choices because they will fuel your body well and make you stronger and healthier. And don’t worry so much about the scale! 😍

Slow-Cooker Vegan Butternut Squash Soup with Apple 😋
1 large sweet onion, diced
2 cloves garlic, minced
4 cups no-salt-added vegetable broth
1 small butternut squash (about 2 1/2 pounds), peeled and diced
1 Granny Smith apple, peeled and sliced
¼ cup extra-virgin olive oil
3 tablespoons pure maple syrup
2 tablespoons cider vinegar
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground pepper
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Toasted pepitas or croutons for serving
DirectionsInstructions Checklist
Step 1
Combine onion, garlic, broth, squash, apple, oil, maple syrup, vinegar, thyme, salt, pepper, cinnamon and nutmeg in a 5- to 6-quart slow cooker. Cover and cook on Low for 8 hours or on High for 4 hours.

Step 2
When the time is up, remove the lid and stir well. Puree with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve topped with pepitas (or croutons), if desired.

You'll find a lot of guidelines to a healthier lifestyle everywhere. Bottom line of all, living healthy making the most of your life! 🤩

Remind yourself of where you started and how far you’ve come since. Then, set yourself a new goal! 🙌

Vegan Mushroom Stroganoff 😋
8 ounces whole-wheat pasta, such as fusilli
3 tablespoons extra-virgin olive oil
⅔ cup chopped onion
3 cloves garlic, minced
1 pound mushrooms, sliced
2 tablespoons all-purpose flour
½ cup dry white wine
1 ½ cups low-sodium vegetable broth
1 tablespoon Dijon mustard
½ cup vegan sour cream
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon chopped fresh parsley, for garnish
DirectionsInstructions Checklist
Step 1
Cook pasta according to package directions.

Step 2
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until fragrant and starting to soften, about 2 minutes. Add garlic and mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid, 5 to 7 minutes.

Step 3
Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrape up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until the sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.

Step 4
Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.

Vegan Mushroom Stroganoff The rich mushroom sauce in this vegan version of classic beef stroganoff gets thick and creamy thanks to vegan sour cream.