Today marks the THIRD day in a row I’ve woken up early and worked out.  

This is nothing short of a miracle.

This morning I did my favorite bike-elliptical-treadmill intervals while watching GMA recap Charlie Sheen’s craziness.

Yes, I do have the app to help wake me in the right sleep cycle… this morning I also had a little added motivation.

Breakfast.

I made an overnight cashew-vanilla banana pudding.  I swear to you, it tastes like banana pudding.

Overnight Banana Cashew Pudding

• 1 banana, mashed
• 1 T cashew butter
• 1/4 C coconut milk (So Delicious unsweetened)
• 1 T chia seeds
• 1/2 tsp vanilla extract

Mash and mix together and refrigerate overnight. Remove from the fridge in the morning and enter breakfast heaven.

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Last night I scored a huge win in the kitchen.  With lentils, no less.  After the cleanse, I swore them off.  These are an exception – I’d eat this every day. Black Beluga Lentils.  Yep – like the caviar.  While they do resemble beluga caviar, but don’t be scared.  Their flavor is more bean-nutty than fish-salty.

Unlike “regular” lentils, Black Belugas hold their shape and a bit more structure when cooked.  They’re smaller, and therefore cook more quickly.  Watch out – easy to over-cook/dry out!

I wasn’t kidding about this being Indian Week.

I haven’t found a good explanation of what exactly allows one to call Indian-spiced lentils “Daal.”  So I’m taking liberties with it.  Bwhahaha! Pictures, notsogood.  Daal, incredible.

If I were you, I would make this. TONIGHT. Full of flavor, fun to experiment with, and plenty filling. Due to my love of spice, I added red pepper flakes.  It really wasn’t too spicy, but you always leave it out.  Definitely don’t leave out the bay leaf.  It adds a great depth of flavor.

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Garam Masala Daal

(Inspired by this from Angela @ Oh She Glows)

• 1 cup uncooked black beluga lentils
• 2-3 cups water
• 2 T extra virgin olive oil
• 1/2 chopped medium red onion (~3/4 C)
• 1/2 garam masala
• 1/4 tsp turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 1 1/4 tsp fresh ginger, minced
• 2 garlic cloves, minced
• 1 T fresh lemon juice
• 1 cup tomatoes, diced
• S + P, to taste
• 2 T fresh parsley, chopped

Rinse the lentils and place them in a medium pot with 2 cups of water.  Bring them to a boil, add a few pinches of salt, and reduce to a simmer.  Cook until tender, about 30 minutes.  Add more water as need to avoid burning – I added 1/2 C with ~10 mins to go.

Meanwhile, heat the oil in a large skillet.  Add the onion and saute until just translucent, ~5 mins.  Now add in the spices (garam masala, turmeric, cinnamon, red pepper flakes, and bay leaf), stirring and cooking ~2-3 mins to combine flavors.

Add in the minced ginger, garlic, and lemon juice and stir.  Cook over low heat for another 2-3 mins.  Add in the tomatoes, salt, and pepper.  Stir and cook until slightly reduced, 8-10 mins. Stir in the cooked lentils.  Allow to cook for another min or two.

Place in bowls, drizzling with a squeeze of lemon juice, olive oil and flaky salt (I use basil-infused olive oil and lemon salt – v. good).

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Did you watch Charlie Sheen’s interview last night?  What was your favorite Charlie quote?

In case you need help understanding Sheen, check out the Charlie Sheen Dictionary.