Uncategorized · What's Cooking

Love and Unrest

Unless you live in a cave underground, I’m sure you all know what’s been happening lately. The murder of George Floyd. The protests. The riots. All over the world people are fighting for equality and against racism and police brutality. There is so much heaviness, sadness, and anger that I just don’t know what to say. Every time I read another headline in the news I can’t help but ask myself “How did we get here? How did we let it get this bad?” While I don’t consider myself racist by any means, it’s hard not to feel guilty for all the injustice that has happened in this country for hundreds of years now.

It is not okay.

I’ve been doing my own part in helping to spread awareness of the issue, donating money, and speaking out whenever I can. You don’t have to be in the middle of the protests to take part in the action. (If you aren’t sure how, click here for some ideas.) It’s been mentally draining, to say the least, because no matter what I do it feels like it will never be enough.

I took the day off work on Friday to get some things done at home and to try to relax. As I often do during stressful times, I decided to bake something. I had some frozen berries hanging around in the freezer, so I pulled them out and decided to make scones. The recipe I used came from The Curious Chickpea. It’s a simple, yet reliable one. The only differences I made to the recipe was that I used both raspberries and blueberries and created a beet glaze to drizzle over the top. The flavor of the beet powder didn’t come through too much, but it did add a beautiful color to the finished product.

Baking always gives me a sense of peace and happiness, which is why it is one of my favorite hobbies. Every time I step into the kitchen to bake something I pour a lot of love into whatever I’m making. I know plenty of you can relate.

Can you imagine what kind of world we could live in, how much better off we would be, if we all poured that same love and energy into supporting others?

#blacklivesmatter

Uncategorized · What's Cooking

Lazy Meal Inspo

Considering how much time I’ve spent at home the last two months I’ve obviously spent a lot of time preparing my own meals. Sometimes I get incredibly excited to cook and don’t mind spending hours in the kitchen. Other times, I feel like a lazy slug and the thought of even trying to come up with another meal idea makes me want to cry. I’m sure some of you can relate. For those latter type of days I have learned to rely on quick, one pan meals and new ways to utilize leftovers. It’s easy to create satisfying dishes without forcing yourself to slave away over a stove all day. Don’t let anybody tell you otherwise.

Need a little of your own inspiration? Here are a couple of “lazy” meal ideas that I’ve turned to in the last few weeks.

Leftover grain & veggie bowls – I love coming up with interesting ways to use up cooked grains. There are a million combinations you can come up with depending on what beans (or other plant protein), veggies, nuts/seeds, and condiments you have on hand. I make a lot of Asian fried rice-type dishes often with cooked grains because I love Asian flavors, but it’s nice to branch out and try new things occasionally, also. A recent favorite that I came up with was this cheesy quinoa and white bean bowl.

Cheesy Quinoa and White Beans: Cooked quinoa, garlic, white beans, zucchini, shredded carrots, and leftover cashew “cheese” sauce. All I did for this one was cook up the garlic and veggies for a few minutes until softened, then threw in the quinoa, beans, cheese sauce, and a little salt & pepper until everything was heated.

Tacos, Tacos, Tacos – I love throwing random things together and making tacos or burritos out of them. I made these spicy shiitake and grilled potato tacos a few weeks ago that were the BOMB.com. Another go-to that I make frequently is chickpea and cauliflower tacos. Both versions are pretty adaptable, since you’re just using up whatever you already have on hand.

Spicy Shiitake and Potato Tacos: Leftover grilled (or roasted) potatoes, shiitake mushrooms, kale, and avocado. I cooked up the shiitakes with garlic, a little coconut aminos, and smoked paprika until they were soft, but still chewy. Then I added in the kale and leftover potatoes and cooked until everything was warm. I spread a little mashed avocado on each tortilla before filling with the remaining ingredients and squeezing a little lime juice on top.

Chickpea and Cauliflower Tacos: Leftover chickpeas and roasted cauliflower, shredded carrot, pickled onions, and fresh cilantro. (These are great with tahini drizzled on top!)

Comment below and tell me about some of your favorite lazy meals!