 For the love of healthy creamy food. This EASY PEASY curry recipe comes together in less than 20 minutes! Enjoy!   Creamy Chickpea Curry
Ingredients: 1 can diced tomatoes with juices 1 can coconut milk 1 onion 2 cloves garlic tbsp ginger 2-3 tbsp curry powder, turmeric, and curry paste (or your own concoction of flavour!) 1 tbsp maple syrup salt/pepper ro taste 1 can rinsed chickpeas Cooked brown rice or quinoa What to do: 1) Heat diced onion and garlic over medium heat in a bit of oil or water. I used a cast iron pan for this dish. Stir around until smelling good. 2) Add in spices and can of tomatoes. Increase heat and add in coconut milk. Bring to a light boil. 3) Add maple syrup, reduce heat to simmer. Add chickpeas and salt/pepper to taste. Simmer for as little or as long as you wish. Serve over rice/quinoa. Yum!!!  It tastes as good as it looks. Garden fresh summertime veggies in a sweet and saucy balsamic glaze, mixed with my most precious staple - spaghetti noodles. Sprinkled with roasted pipits because, hey, why not. I give you this, awesome 10 minute dish for supper tonight.  Balsamic Spaghetti with Garlic Scapes, Zucchini, and Roasted Pepitas
Ingredients: Spaghetti Noodle of Choice (We used whole wheat) 1 small onion, diced because who likes long pieces of onion? Not me. 1 tbsp Extra Virgin Olive Oil or water for sautéing *Cast Iron Pan - Seriously, get one, use it. Makes this dish better, I swear. 1 small zucchini, chopped 1/2 red pepper, chopped 4 garlic scapes, chopped 1 ripe tomato, chopped 4 swiss chard leaves (or green of choice, optional), chopped Balsamic Vinegar (don't measure - add bits at a time until taste is right for you) 2 tbsp Maple Syrup Extra Virgin Olive Oil for added Sauciness, optional 1 tsp hot pepper flakes chopped fresh basil and oregano, as much as you want (or dried) sea salt/pepper to taste 1/2 cup pepitas What to do: 1) Cook noodles according to package. Set aside until ready to add in. 2) Heat oil or water in cast iron pan over medium heat. Add onion. Cook and stir until smelling awesome and slightly coloured. Add in garlic scapes. Keep on stirring. Keep on cooking. Keep on smelling amazing. 3) Add in rest of veggies and stir, stir, stir. Add a bit more oil or water if needed. By now, they should be getting a bit browned from the awesomeness of a cast iron pan. 4) Add in a drizzle of balsamic. Stir. Add in a bit more. Reduce heat to low-medium. Add in maple syrup, hot pepper flakes, fresh basil and oregano. Stir to coat and mix. Add a touch of oil if you want it a bit more saucier. Taste test. Add sea salt/pepper and more balsamic if you'd like. (I did) Add in noodles and toss to coat. Turn off heat. 5) Roast pepita seeds in a small pan over medium heat then sprinkle over top of noodles. Eat up and return back for seconds. No judgement here.  Tasty, sweet, decadent, and ridiculously easy chocolate cupcakes and icing. Our go-to fave!  Chocolate Cupcakes Ingredients: (makes 12-ish)
What to do: 1. Preheat oven to 350 fahrenheit and put muffin liners in your muffin pan. 2. Combine milk & vinegar and let sit for 5 minutes. 2. Add sugar & oil, blend until combined and frothy. 3. In another bowl, combine dry ingredients. 4. Slowly add dry to wet ingredients until no longer lumpy. 5. Scoop batter into muffin liners, about 3/4 way up. Bake at 350 for 20 minutes. Let cool. Date Icing
Adapted just a wee bit from this excellent site: Wholefully Ingredients:
What to do:
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All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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