20 Minute Chickpea Curry

Tonight I’m trying out a new recipe from lecremedelacrumb.com.  20 minute Chickpea Curry.  So far it’s true to it’s name.  You just have to remember that when serving it over rice it may take a little longer.  Thankfully, I now have a rice cooker so as soon as I remembered that I needed rice with tonights dinner, I put it on.  🙂   The only prep for this meal is dicing the onion, slicing the pepper, mincing the garlic and opening a few cans.  The veggies sauté nicely and then you add in the coconut milk and the rest of the ingredients.  It’s simmering on my stove right now waiting for my husband to get home so we can eat.  It smells really good and the tasting I’ve done so far gets me hopeful that I both made it right and that it tastes good.  And there’s rice, so at least the kids will eat something.

No photo, sorry.  It doesn’t look very appealing just sitting on my stove.  Check out the original website, those pictures are gorgeous!

 

Salad spinners and juicers!

In order to keep with the healthy living goal and eating more vegetables, salads, juices etc, we’ve made a few recent purchases.  Today was/is delivery day!  When I arrived home from a morning playdate at the beach, (yes, we went to the beach in March) I had my salad keeper, salad spinner and salad knife waiting for me!  🙂  Very exciting, so of course I had to have a salad for lunch.

Nothing to exciting, some baby spring lettuce mix, shredded carrots and ginger sesame dressing.  But… it did the trick and I think I can make it until supper.

I keep checking the tracking for our juicer, but it hasn’t updated since this morning.  Probably ok since I don’t have much in the fridge to juice right now.  Spending the afternoon researching different recipe’s so I can buy some ingredients at the store tonight.

Can’t wait!

It’s Vegan night!!

Trying out a new recipe from Yup, it’s Vegan. It looks good in theory.. We’ll see how it tastes.

We’re going gluten free vegan! Well, sort of.

So my family has been egg free for awhile.  For over a year now at least.  It hasn’t been that hard at home, but when we’re out at restaurants, it’s a challenge.  We’re not egg free by choice, it’s out of necessity for a family member.  And now we’re retaking the next step and trying gluten free. Again, not by choice but necessity.

My little guy has had irregular bowel movements pretty much his whole life.  It hasn’t been a huge issue, doesn’t seem to cause him much pain etc, but if I want any chance of getting him potty trained.  Something has to change. Without going into too much detail, his #2 isn’t solid like a normal toddlers.  If anyone that doesn’t know his situation changes him, they might think he was sick.  😦  He doesn’t seem to be bothered, but I am.

We’re not going to jump in with both feet on both things.  We’re going to do the gluten free for at least a week if we see a difference in Josh.  The vegan thing might be most of the time, but we still do love our meat.  It’s just going vegan is the easiest option to avoid eggs along with eating healthy.

We’ve found a lot of recipe’s on vegweb.com and have made a few of them already with great success.  Earlier this week I made a dish called Tomato, Basil and Pine Nut Penne that was really good.  Stay tuned on here for that recipe and review later.

If anyone has any tips or recipe’s they would like to offer, please do!  It’ll be a challenge but I think we’re ready.

I think more visits to PCC and Whole Foods are in our very near future.