Today’s accomplishment: crispy roasted chickpeas. #food #recipes #chickpeas
I bought a bunch of quinoa to make these sliders, but now I have a bunch of quinoa. Anyone have recipes they’re willing to share?
Cheddar and gruyere macaroni and cheese #recipes
Southwest quinoa sliders with Chipotle avocado sauce
… in no particular order
1) Late morning naps
2) Naps in multiples of two
3) Buying flowers
4) Having a recipe turn out even better than you thought it would
5) Crossing something off a list
6) Curling up under my fluffy blanket
7) The sun shining through a window
8) Yoga in the aforementioned sun
This soup is delicious (white bean and arborio rice soup from Vegetarian Times via Yoga Journal)
Black bean burger breakfast burritos may be the best and most alliterative thing I’ve ever made for dinner.
Note to self: when you write down a recipe, write down what it is.
(I’m pretty sure top left is waffles, top right is Nutella mug cake, but that bottom one…)
I found this recipe on Pinterest (this isn’t the original source—it can’t seem to be found). It looked very good and easy except it called for a stick of butter. Yeah… no.
Don’t get me wrong, I love butter. But I don’t need to eat a stick of it. So I made some adjustments, which I do all the time. Recipes aren’t a list of instructions to me; they’re challenges.
I drizzled the chicken with a bit of my new lemon olive oil and Lemon Garli Garni. I picked up some potatoes at the farmers market and then a bag of fresh broccoli and green beans from Target. I dumped it all in a casserole dish with chicken stock instead of butter and then drowned the crap out of it all with more garlic. And Penzey’s Italian dressing mix and garden salad seasoning.
The chicken came out nicely, but the veggies… Oh, the veggies. They’re freaking delicious. I’m cooking up the rest of them like this tonight.
Totally didn’t want to go to school tomorrow but figured I’d be much more miserable without lunch, so I made balsamic chickpeas to go with the spinach, green onions, and carrots I already had. Admittedly, it was sort of fun to pack up my new lunch box.
Who am I kidding, I still don’t want to go to work tomorrow.
Vegan black bean pie courtesy of Cafe MJ, only one of my favorite people in the whole world
I have a new favorite recipe: Greek Yogurt Pancakes.
If you’re a fan of Greek yogurt, you probably have all the ingredients you need.
All you do is mix the yogurt with the egg and the flour with the baking soda, then you mix it all together (I just used a cereal bowl). Next time I’ll probably do six smaller pancakes since they got really fluffy there for a moment. (My griddle also stinks, thus the dark pancakes.) I put a teaspoon of lemon curd on each one when they were done.
My tummy is very happy right now.
Tonight’s dinner brought to you by Maggie’s Bites.
I got to break out my sundried tomato and parmesan garlic olive oil from Bisbee Olive Oil and my balsamic glaze. I marinated the chicken while I did yoga and then pan-fried it since I don’t have a grill. (I’m terrible at pan-frying chicken, so always end up cutting them in halves to check their done-ness.)
And then, would you believe it, I totally forgot the mozzarella until I was all done. Good thing there are leftovers.
