Never fear!

I have some fitness updates so I think I shall start with that today!

As I mentioned last week, my knee problem came back. I don't know why, but probably because I jump around too much and my right knee wasn't able to handle it. The point is, I've been doing a variety of different forms of exercise for the past week--not just high-impact and aerobic. I've done yoga several times. One of my yoga practices was from a podcast off of Dave Farmar's website. If you are interested in power yoga/"cardio" yoga/yoga that makes you sweat, I definitely recommend checking it out.

When you're doing yoga, you don't realize it, but you're really getting an awesome upper body workout. I didn't realize it until today, when I figured out I could do THIS!

[Source]

That was really cool/a pleasant surprise. Want to do a handstand? Do yoga. Then you'll be able to (eventually)! Have I convinced you yet?

Another at-home workout I recently found is called BodyRock. This website is updated everyday with a new workout, and the best part is that the workouts require little to no equipment! My roommate and I tried a couple of the workouts, and it was really challenging. I mean, if you take one look at the website, you'll see how hardcore Zuzana (the woman who leads the workouts) looks. 6 pack, much?!?! The only downside is that you need some sort of interval timer (there are some online) to keep you on track to switch exercises. 

Now for the food!

I've always been really intimidated by Indian food. Not eating it, of course, but cooking it. It always seems so complicated! Last week, my mom told me how to make bhajis, which are basically fried vegetable "fritters." It didn't seem so hard, so I decided I'd give it a shot. And of course, I thought I'd make a non-fried version of them. :)

These make a really good snack!

Bhajis aka Vegetable Fritters

Ingredients:

• 1/2 cup chickpea flour
• less than 1/2 cup water (but more than 1/4)
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin + ground coriander
• 1/2-1/4 teaspoon salt (depending on desired saltiness) 
• 2 cloves garlic, finely chopped
• roughly chopped vegetables of choice (I used mushroom/bell pepper)
• oil or non-stick spray
• pinch of chili powder (optional)

In a bowl, mix the flour, spices, and garlic. 

Add the water and mix. The batter will be thick.

Add your roughly chopped veggies.

Mix until they are completely coated in the batter. 

Generously oil the aluminum foil on your baking dish.

Scoop out the battered-cover veggies and place them on the foil. It's okay if there are two or three veggie pieces per scoop!

Bake at 350F for 15-20 minutes.

Little fritters! 

If making Indian food is actually this easy, I don't know why I've been so intimidated. 

If only I'd made some chutney to go with these. I ate them with hot sauce instead...