There is Beauty in Imperfection…

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I posted this on my Instagram last weekend after the Farmer’s market and it has really been top of mind for me all week so I wanted to share with you all as well. We often times get so wrapped up in doing everything perfectly whether it be work, a workout, a meal plan or the pressure we put on ourselves to be a perfect wife, friend, mother, daughter, etc. But when I saw this it was such a great reminder that our imperfections are what make us unique and fun… and relatable! So instead of trying to fix or change your imperfections, embrace them! Scream to the world “Yes! We are Carrots!”

Have a happy weekend everyone 🙂

Chickpea and Root Vegetable Tagine

Root Vegetable Tagine

I made this dish for Scott and I a few weeks back and we loved it. This week we were bringing dinner to a friend and his wife and I had to come up with something I could cook earlier in the day and then reheat as I was coming straight from the studio and this was the first thing that popped into my mind. This dish can easily be made earlier or even the night before and then just reheated prior to serving as it allows the flavors to really soak in. A few of the comments I got that night included: “This is exactly what they serve in Morocco” & “This might be the best dinner ever”, so I would say it was a success. I got this from the fabulous Kris Carr and her amazing book Crazy, Sexy Kitchen, but modified a bit to fit my tastes.

For new and improved recipes, please visit my new site The Simple Kitchen!

Chickpea and Root Vegetable Tagine
 
Cook time
Total time
 
Serves: 6
Ingredients
  • ⅔ tsp ground cumin
  • ⅔ tsp ground coriander
  • ½ tsp red pepper flakes [adjust based on desired spiciness]
  • ½ tsp turmeric powder
  • ½ tsp cinnamon
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 3 Tbsp olive oil
  • 1 medium white onion, diced
  • 4 cloves garlic, finely chopped or pressed
  • 2 Tbsp tomato paste
  • 2 cups vegetable stock
  • ½ cup carrots, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • ½ cup turnip, peeled and diced
  • 1 bell pepper, diced (I prefer red or yellow)
  • 2 cups chickpeas, cooked
  • 6 ounces artichoke hearts, rinsed and quartered
  • 1½ cups peas
  • ½ cup golden raisins
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped cilantro
  • 2 Tbsp chopped mint
  • Sea salt, to taste
Instructions
  1. In a large heavy-bottom shallow pot or deep skillet [cast iron works best] on medium heat, add oil, onions, and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
  2. Reduce the heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip. Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender. Cooking time may vary based on the thickness of chopped veggies.
  3. When the root veggies are tender, add the bell pepper, chickpeas, artichokes, and raisins. Continue simmering for about 5 to 8 minutes. Liquid should be reduced and thicker at this point.
  4. Add parsley, cilantro, mint and sea salt, folding in all of the herbs. Cover and remove from the heat. Taste and add more salt if needed.
  5. Garnish with lemon zest, red sliced chili and any leftover parsley, cilantro or mint if desired.

Serving Suggestion: Serve over cauliflower mash, quinoa or grain of choice.

Traditional Pad Thai

I apologize for the hiatus, I was doing some research abroad… I traveled all the way to Thailand to seek out some Thai recipes to share with you all :)! We took an incredible cooking class that I would highly recommend to anyone visiting Chiang Mai in the North of Thailand. It is called Siam Rice Thai Cookery and Pot, the founder takes you to the local market, then welcomes you into his home which is also a cooking school. These were some of the best dishes I ate the whole time we were out there. I’ll start with the classic Thai dish, Pad Thai… but don’t worry there will be plenty more to come.

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Visiting the local market

Traditional Pad Thai
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 4 tbsp cooking oil of your choice (we used palm oil due to the high heat of the cooking – you can use canola, sunflower or peanut oil as well)
  • 3 Tbsp garlic, smashed
  • 1 (12oz) package tofu, diced into ¼ inch cubes
  • 3 eggs
  • ¾ cup water
  • ¼ cup oyster sauce (oyster flavored sauce for vegetarian)
  • 3 Tbsp fish sauce (fish flavored sauce for vegetarian)
  • 2 Tbsp sugar (palm sugar is what is used in traditional Thai cooking)
  • 1 Tbsp soy sauce
  • 1 Tbsp black soy sauce (just use additional soy sauce if you cannot find this version)
  • 1 package (12 oz) rice noodles – if they are dried instead of fresh, you may have to soak in cold water for about 30 min
  • 2 cups bean sprouts
  • 1 cup green beans
  • 1 bunch chives, chopped
  • Ground peanuts, chili powder and lime (preferably kaffir lime) for garnish
Instructions
  1. Add the cooking oil to wok, keeping high heat. Add garlic and tofu and cook until fragrant.
  2. Crack in eggs and cook until egg is fully cooked.
  3. Add water, fish sauce, oyster sauce, sugar and soy sauces.
  4. Add noodles. Stir until the noodles are soft and then add bean sprouts, green beans and chives. Cook for one more minute and then remove from heat.
  5. Garnish with ground peanuts, chili powder and lime.

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The finished product – and a well deserved Chang beer!

 

Take a moment today (and everyday) to…

“Feel grateful for this heart that beats without  you having to tell it to. The ears that get to hear these wonderful conversations. The eyes that allow you to see the smiles…” – Tony Robbins.

Take a moment today to be grateful for your health, your body, your mind and your loved ones. When in a state of gratitude it is impossible to be bitter, unhappy or angry, so always come back to gratitude – for even the smallest things. It is not happy people who are thankful, it is thankful people who are happy :).

Happy Thanksgiving my friends!

Each meal offers an opportunity…

No recipe today, just some words of wisdom! I saw this in my favorite magazine (Whole Living) and it was such a good reminder of what Food-Life Balance is all about. Eating is fun 🙂 and should be used as a way to provide your body with what it needs, not as a way to deprive or sabotage the body. Our bodies are amazingly resilient and effectively deal with all sorts of physical and emotional things on a constant basis. And our body needs energy and balanced nutrients in order to have fully functioning cells to deal with all those things! The food you put in your mouth is the delivery method for those nutrients so when you make food choices that nourish the body, your body rewards you with an efficiently running machine that has lots of natural energy… and many other benefits such as clear skin, a healthy body, etc. So what opportunities will you take today?