North Dakota is notorious for blistery winters that causes each and every one of us to question just why exactly it is we continue to live where we do. This smoothie will bring you to a tropical place – whether you live in the tropics or the tundra.
Warm, heart-warming, and soul-touching. I discovered curry, this wonderful food in college after never trying it growing up. College has been a time of discovery, and has not slacked at all in terms of food. Because I love curry as much as I do, I wanted to recreate it easily, and in a way that doesn’t take long to prepare. Here’s what I have for you!
1 can coconut milk
3 tsp red curry paste
about 3 c. raw vegetables of choice (I used carrots, broccoli, and green bell pepper)
1/2 c dry lentils (any color will do)
2-3 cloves minced garlic
curry powder (optional)
In a pot, heat ~ 1 tbsp olive oil OR vegan butter on medium heat.
Saute vegetables until almost cooked.
Add garlic. Continue to saute for a few minutes.
Add can of coconut milk and curry paste to the pot. Stir and combine.
Add dry lentils. Stir.
Add curry powder for more flavor if you so desire.
Turn heat down to low and cover. Simmer for about 15 minutes or until lentils are nearly cooked.
Stir and serve with rice and store your leftovers!
Add shrimp or chicken if you want more protein!
Add chili powder to your desired taste. My recipe is very “midwest friendly” meaning it’s more bland than most curries. But if you like the spice, add chili powder to your desired spice profile. 🙂
Autumn. A favorite, comforting season easing us back into the cold winter months. The colors are pretty, the smells are crisp, and the food is comforting. This recipe is proof you don’t need much effort nor junk to have the fall feels.
1/2 yellow onion
4-5 stalks celery
1 c. (approx) carrots
1 c. quinoa
1 c. lentils [of choice]
4 c. vegetable broth/stock
4 c. water
dried italian herbs
Dice onion finely, chop celery into bite-sized pieces, and chop carrots into bite-sized pieces.
In a Dutch oven (or large pot), heat a liberal amount of olive oil on medium-high heat.
After warm, add carrots and celery. Season with salt & pepper.
After about 5 minutes, add onion. Continue to cook until celery is translucent and onion begins browning [add more oil if necessary].
Add broth, water, lentils, and quinoa, and Italian herbs.
Bring to a boil.
Reduce heat to low and let simmer for about 20 minutes. Quinoa’s edges will begin to turn white.
Serve immediate or store in the fridge for up to 1 week. 🙂
I like food. I like food even more when it isn’t processed with unknown chemicals, added sugars & fats, and other compounds I’ve never heard of. You’re not going to believe how easy it is to make your own chips – perfect for dipping in salsa, hummus, or whatever tickles your fancy!
For traditional pita chips… you will need:
2 tortillas of choice – preferably whole wheat
dried Italian herbs
For cinnamon pita chips… you will need:
2 tortillas of choice – preferably whole wheat
melted coconut oil
heat oven to 400 degrees.
Take both tortillas and cut into triangles with a pizza cutter – like you would a pizza!
Place tortilla triangles on a non-stick baking sheet
Coat with olive oil OR coconut oil
Dust with Italian herbs and sea salt OR ground cinnamon
Bake for about 10 minutes – you will know they’re done when the edges start to get darker
Spaghetti carbonara is a favorite amongst us Americans. It’s rich and full of flavor, and makes for the ultimate comfort food. But, like most comfort foods, it’s richness will weigh you down.
Being the huge advocate for comfort food that I am, I’ve been recipe testing this dish for a while, hoping to get it just right. I think I’ve found a winner. Instead of compromising flavor, I’m adding protein, veggies, and lightening up the dish.
1 pkg Banza spaghetti
1 c. cooked peas
1/2 c. cooked broccoli (shredded)
2 eggs, beaten
1 tbsp minced garlic
about 1 tbsp olive oil
salt & pepper
Cook pasta according to directions. Drain and RINSE. This is especially important if you are using a starchy pasta made from lentil, bean, or quinoa flour!
Return the pot to the burner. Turn to medium heat and saute garlic for about 5 minutes.
–> TURN THE HEAT OFF <– extremely important!*
Add pasta, peas, and broccoli to pot and begin to stir to combine.
Quickly add beaten eggs (as to not scramble them!!!) to pot and stir.
Add salt & pepper to taste.
Top with fresh parsley, grated parmesan, or shredded asiago.
*turning the heat off is the most important step of this dish; if you do not, you will risk scrambling the eggs you’re adding. As much as we all love scrambled eggs, I don’t imagine you’d love them in your pasta 😀
*Banza pasta is gluten free, and made from chickpeas thus giving it a higher protein content than white pasta. You can supplement any kind of pasta you like, but using a pasta made from a legume (like chickpeas), will give this dish the higher protein content
*Again, rinsing your pasta is the second most important step. Because you’re using a gluten free, high protein pasta, it is full of plant-based fiber (hence making it starchy). Rinsing your pasta will get rid of this extra starch and make the texture and flavor much better in your dish.