Holy Hell Of A Weekend Detox

I don't know about your weekend but mine was actually quite mild! Big Daddy worked overtime, Mama stayed home on solo drunken midget duty and medicated (in my off duty hours) via vino.

Mama's Saturday night entertainment..."Go ninja, go ninja, heeeeyyy."

Ok, maybe just a teensy too much vino. I did wake up Saturday morning thinking about a nice Pinot Greezh, and at Sunday Mass I may have lingered at the communion wine cup a bit longer then one should. "Ahem!"

But enough about my habitual addictive thought patterns...on to the Monday-ness shenanigans & body rehab!

We will purge, we will cleanse, we will remember to start our week by treating our bodies like the temples they are especially if we are just coming down from two days worth of treating those bodies more like a pickling jar. Let's start with our dose of hilarity from Shedens Just Another Hilarious Monday, I had tears looking at these this morning, and no it was not because I realized that my Greezh bottle was drained.

Our Sheden's Hilarious Monday fav this week:

Oh SHEDENS, how you do it every week? Check out the rest of the Monday hilarity here, and enjoy.

And now some more cheap body medicine, and this is definitely budget friendly/cheap because it's a clean out your fridge and cupboard kinda recipe. Winner!

Veggie Curry

• canola or olive oil, for cooking
• 1 onion, peeled, halved and thinly sliced
• 2 garlic cloves, crushed
• 1 Tbsp. grated fresh ginger
• 1-3 cups chopped fresh veg – any kind you like
• 2-3 tsp. curry paste
• 1/4 tsp. salt
• 1 14 oz (398 mL) can coconut milk
• A handful of fresh spinach, chard or kale, chopped (remove the stems)

In a large skillet set over medium-high heat, sauté the onions in a drizzle of oil for 2-3 minutes, until soft. Add the garlic and ginger and cook for another minute.

Add any firm veggies, i.e.,  potatoes or cauliflower, and cook them for a few minutes until they soften and start to turn golden on the edges. Add the remaining vegetables along with the curry paste, cumin, salt and coconut milk and bring the mixture to a simmer. Stir in the chutney, if you’re using it, and cook for about 5 more minutes, until the sauce thickens and the vegetables are tender. (How long you cook it all will depend on the veg you use and how big the pieces are.)

Season with salt and pepper. Stir in the spinach and cook for a minute, just until it wilts. Serve immediately over rice with chopped peanuts and/or cilantro sprinkled on top.

Alright there you have it Weekday Teetotalers, glad we've decide to dry up, even if it's just temporary! 

Cheers to Monday!