We finally have a kitchen again! After about 2 months of renovating the downstairs of our house, the floors are placed, the new appliances connected, and the (GORGEOUS) counters are safely secured in place. All in good timing because we’re only a week or so out from our baby making his grand debut into the world.
To test out all of the new goods, I made a recipe I’ve been wanting to try for a while last night for dinner. It’s vegan and, the version I made, gluten-free. It’s easy and filling. It’s … chili mac!
A mash up – a love child – of 2 major comfort foods; chili and mac n’ cheese. I suggest you make yourself a batch ASAP.
1 -2 TBS vegetable oil like avo or grape-seed (something with a high smoke-point)
1/2 bell pepper (I used red but use your fave or what you have on hand)
2 cans kidney beans, rinsed
28 oz of canned tomatoes (I buy the fire roasted ones)
3 – 4 cups of spinach
Spices (added to taste and preference): Cumin, paprika, oregano, garlic powder, salt
10 oz of macaroni (I used brown rice and quinoa but similar to a lot of gluten free products, it didn’t hold it’s structural integrity when mixed with the other ingredients – something to consider if you are concerned about presentation)
Make your pasta according to the package, drain, and set aside
Chop and sauté your onion until translucent
Chop bell pepper and carrots to add to onion mixture
Add kidney beans, canned tomatoes, and spices, mix and let everything simmer for about 20 minutes
Bring to a boil and stir in spinach until it is wilted
Add to chili to macaroni
Serve and enjoy (optional to top with guac, green onions, and/or cheese)
Before and After pictures of the house and a post about renovation tips are in the works – stay tuned!
The new year. January first. So many aspirations and goals tied to one day.
It seems like people are generally moving away from setting up huge year-long goals of drastic change and personal renovation. Instead, we’re doing things like intention setting and focusing on more realistic, small self improvements.
In the era of Wellness Warriors – where self love, understanding, and forgiveness are the new ways of life; along with mediation and warm morning lemon water – we are still constantly striving to be better but also allowing for large doses of grace and acceptance when we inevitably slip up.
Gone are the days of swearing off sugar for 365 days and setting alarm clocks to sound before the sun for a workout. We want consistency and manageability now. At least I do.
Today is just like tomorrow will be. There isn’t the same novelty to the first day of the new year anymore. Each day is simply another chance at being better. Of course there will be some days when a second glass of wine will be poured or a savasana will be missed. More often than we’d like, living in the moment will fall under the shadow of impatience. Judgment and negativity will sneak into our lives when we are tired and feeling scattered.
There will be back-stepping but hopefully mostly forward moving. Hopefully, with strategic and achievable goals in mind, your progress will be better than you’ll believe. (…Literally like this pasta sauce recipe. I thought it would be too thick with little flavor but it turned out to be a dream!)
Better-than-you’ll-believe creamy squash pasta sauce
This sauce is vegan, diary and gluten free. The coconut milk and roasted delicate squash blended together make it creamy-dreamy. The roasted garlic adds a comforting savoriness. Serve over your pasta of choice with an added green for a complete meal.
1 medium delicate squash
3/4 cup coconut milk
1/2 cup water (or as needed for consistency)
4 -5 garlic gloves (still in bulb to roast)
2 – 3 Tbs of avocado oil
Salt and pepper
Cut delicate squash into 1/2 inch pieces (not you don’t need to peel the skin off of delicate squash) and coat with avocado oil, salt + pepper, and nutmeg to taste
Spread squash out on a baking sheet and add your garlic bulb in tinfoil with a small amount to avocado oil drizzled on the top to the same sheet
Roast both at 400 degrees for 30 minutes
Once roasted, transfer into your blender with 3/4 cup coconut milk and 1/2 cup water (adding more if needed)
Blend and scrape down the sides as needed until creamy (remember to vent your blender for the steam to escape)