I saw this on a notebook the other day. I love the notion of forgetting the definition of impossible. Sorry for the crappy phone-camera shot.

Yesterday marked the fourth anniversary of The Kim Challenge. To think of how much my life has changed in the last four years is truly amazing. When I first started this blog I did so with the passive aggressive notion of getting the higher ups at Condé Nast (the producers of my webshow, The Daily Special) to notice me. It worked. I got my first legitimate writing job. Nowadays I’m a bit more direct about getting what I want—four years later I’m writing a book!

When I first started this blog I was fresh out of a four year relationship. The kind of relationship that kills your self-esteem and then blames you for it. Back then my boyfriend cheated on me, then told me it was my fault because I had gained weight. The worst part—I believed him! When I started this blog, I started it with a redefined value for my body, its relationship with food, and my love of exercise. I learned to see my body through the lens of my own eyes and appreciation, and no one else’s. These days I’m big time in love with a guy that formally asked me (in my kitchen, while I made dinner) tonight if I would move in with him when I’m done writing my book. When we’ve talked about it before I have said that I want to, but that I can’t necessarily handle the stress of a move and a manuscript at the same time. In order to make it an “official future goal” he made a ‘proposal style’ request. This one’s a keeper.

When I started this blog in 2008 I had very clear cut ideas about who I was and how the world should be. I’m a little less sure these days, and I think that’s a good thing. If there is one thing that I have learned over the last four years it is that life has a magical way of opening your mind, taking you places you never thought you would go, and catching you when you fall. This may sound hokey, but if there is one belief that I truly take to heart it is that the universe will always give you what you need. Perhaps not what you want, but definitely what you need. Sometimes along the way you realize what it is you want is totally different than you thought.

This blog is a magical part of my life and I thank all of you for that. Whether you comment regularly or lurk by practice, I am so appreciative of your presence in my life. I know that we often see blog reading (I know, I read a lot of blogs) as a one-sided activity, but I can tell you that it’s not—you’re presence out there means the world to me. Thanks for being there.

Now, let’s eat.

 

 

Breakfast


Smoothie made with almond milk, vanilla whey protein, banana, and mixed berries

Lunch


Split pea soup (is it just me or does split pea soup always look like baby food?)
Brown rice tortilla with lite Cheddar and turkey

Snack


Watermelon

Dinner

I’ve become slightly obsessed with shakshuka, an Israeli dish where eggs are poached in a tomato sauce/stew of sorts. I’ve tasted quite a few variations, and have to say Iike mine with big chunks of vegetables. I winged it, this was my first time making it, it wasn’t quite as thick as I’d like, but the seasoning was good.

I used:

1 medium onion, diced
4 cloves of garlic, minced
1 large Anaheim pepper, diced
1 orange pepper, diced
1.5 cups of white button mushrooms, sliced
1 Tbsp olive oil
1 28 oz can pealed whole tomatoes
5 eggs
1 Tbsp paprika
1 tsp cumin
1 tsp Cajun seasoning
¼ cup water (I would probably cut this out next time)

I sautéed the onion, garlic, peppers until soft, and then seasonings and mushrooms. When the mushrooms start softening I added the canned tomatoes with their juices. I simmered the sauce on a medium-low heat for 25 minutes uncovered. When the sauce is only slightly watery (I should have waited a bit longer) make a groove in the stew to pour egg into. Crack egg into a glass, then transfer to pocket you made in stew. Add as many eggs as you have room for. Cook (I covered them for a more poached look, but you can do it uncovered as well) until egg white is no longer runny, but yoke isn’t completely hard.

Serve with pita and tahini sauce

Review from The Fella (my household Israeli), the seasonings were perfect, the stew itself was nice and hearty, but it was a bit too liquidy. The good news: This is super healthy dinner. A great way to get your veggies in!