chickpea and cauliflower coconut curry!

I love curry. I don’t order it too often when I go out to eat because most of the curry’s that I am interested in contain potato, and I am allergic. I rarely make curry at home, but I think that needs to change. Making curry isn’t hard to do and also is similar to stew, in the sense that you need to let it simmer for a while, which is the best because you essentially set it up, and walk away. Love it. I paired this curry with coconut brown rice, but it would also go well with plain rice (brown or white) or with some naan. This made enough food to feed me and my husband and to have left overs (enough for one large meal or two small ones).

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What you need:

  • 1 tsp vegetable oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 3/4 tbs curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 8 oz coconut milk
  • 8 oz chickpeas (or about 1/2 a can)
  • 1/2 a head of cauliflower, broken into florets
  • cilantro
  • lime

Heat oil in a medium sauce pan. Add onion, and cook over medium high heat until transparent. Toss in garlic and spices. Add in the rest of the ingredients and bring to a boil. Cover, reduce heat to simmer and cook for 25 minutes. Top each serving with some cilantro, to taste and a lime wedge. Serve over rice or with naan. ENJOY!

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strawberry rhubarb bars!

Hooray! Rhubarb is in season – or at least it seemed that way at the grocery store…I couldn’t tell you a single thing about rhubarb, besides that it goes well with strawberries. I’m not sure what it tastes like on it’s own, I’m not sure if it is a fruit or a veggie and without being labeled at the store, I would have had no idea it was there. I’m glad I saw it, though, because I whipped up some delicious mix in pan strawberry rhubarb bars! Since you make it all in the pan, there is very little clean up and that means more time to sit and savor! They’re delicious on their own, with a scoop of vanilla ice cream, or make a nice breakfast with some plain yogurt. No matter how you serve them, they’re sure to please!

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What you need:

  • 1 cup oats
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 6 tbs unsalted butter, melted
  • 1 tsp cornstarch
  • 1 tbs sugar
  • 1/2 cup rhubarb, diced
  • 1 1/2 cup strawberries, diced

Preheat your oven to 375. Line an 8×8 pan with parchment. Combine oats, flour, sugar and salt in pan and mix. Pour in melted butter and combine with hands until clumps begin to emerge. Scoop out 1/2 cup of the mixture and set aside. Press the rest down firmly and evenly in the pan. Scatter the strawberry and rhubarb on top of the crumb crust and sprinkle cornstarch and sugar evenly on top. Sprinkle your remaining crumb mixture on top as well. Bake for 35 mins. Allow to cool in pan. ENJOY!

no bake cereal bars!

Since my last post, my life has changed significantly! On April 21, I gave birth to my amazing daughter, Nori-Luz! Since then, I’ve just been getting used to being a new mom, eating a lot of take out and getting little sleep. Its hard to cook myself and husband nice meals when I am constantly feeding our daughter, heck, its hard to even eat a bowl of cereal – enter, the cereal bar. Easy to grab and snack when you’ve only got one free hand and since they’re no bake, a crying baby can’t distract you from taking them out of the oven on time! I made mine with honey bunches of oats, but you could really use any cereal you’d like.

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What you need:

  • 3 cups cereal
  • 1/2 cup almonds, chopped
  • 1/2 cup unsweetened coconut flakes
  • 2/3 cup honey
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 3/4 cup unsweetened peanut butter
  • 1 tsp vanilla

Grease a 9×13 pan and set aside. Combine cereal, almonds and coconut flakes in a medium mixing bowl. In a small saucepan combine honey, brown sugar and salt until smooth. Remove from heat and add peanut butter and vanilla. Pour liquid mixture into dry mixture and stir. Pour mixture into prepared pan and press flat. Allow to cool completely before cutting into bars. ENJOY!