Happy New Year everyone! 2018! There’s nothing I love more than the feeling of a new start. It’s like a breath of fresh air. A chance to set good intentions set with a clean slate. My birthday is also in the first week of the new year so for me it’s always especially felt like a new chapter.
But, somehow - as we all know - this euphoria of good energy fades. Maybe we half accomplish something and then go back to old habits or never start because there’s no actual time to commit. Whatever your reason (or excuse), this is a perfect time to not just be positive about what this year will bring but also realistic. This really rings true for me too. I once heard that we OVERESTIMATE what we can accomplish in one year, but UNDERESTIMATE what we’ll accomplish in five. When you think about it that way, all of your goals seem more manageable - not so pressed for time and within reach.
So what am I setting out for this year? Well for the obvious: get married! Also, pass some ARE tests, cure my vestibular migraines through food triggers (more on that later), be able to run again, meditate more often, take more time out for family and friends, and eat more vegetables!
No I’m not becoming a vegetarian; I find one day without meat a challenge. I’m trying to eat more vegetables simply because I don’t eat enough! I also struggle with cooking vegetarian dinners because I eat so much meat - so my goal is to become just as good and comfortable at cooking vegetables.
Starting this year off is a recipe I made on a whim once before. I got this from The Kitchn and was really shocked by how much I (and Tom) liked it. I’ve changed a few things, but the majority of it is the same.
Heat a large skillet and add in olive oil. Sauté onion for a few minutes until translucent, add in garlic, ginger, and sundried tomatoes. Add chickpeas and sauté until they start to become golden. Add in spinach gradually until it all wilts. Next, stir in the coconut milk, season with salt & pepper and lemon juice. Spoon the mixture over a baked sweet potato and top with chopped parsley. You can also put this on top of rice, pasta, or eat on its own.
Braised Chickpeas & Spinach in Coconut Milk
- 2 tbsp olive oil
- 1 yellow onion chopped
- 4 large garlic cloves minced
- 1 tbsp fresh ginger minced
- ½ cup sundried tomatoes chopped
- 1 can 15 oz chickpeas, drained
- 1 lb fresh spinach
- 1 can 14 oz light coconut milk
- 2 sweet potatoes
- Salt and pepper
Heat a large skillet and add in olive oil. Sauté onion for a few minutes until translucent, add in garlic, ginger, and sundried tomatoes. Let cook for a couple minutes.
Add chickpeas and sauté until they start to become golden.
Add in spinach gradually until it all wilts.
Next, stir in the coconut milk. Season with salt & pepper and lemon juice. Let simmer for a few minutes.
Spoon the mixture over a baked sweet potato and top with chopped parsley. You can also put this on top of rice, pasta, or eat on its own!