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Creamy Carrot Masala Soup with Crunchy Chickpeas

Creamy Carrot Masala Soup with Crunchy Chickpeas

If you’ve been here long enough, you know I’m into Indian flavors. This soup has it all: ginger and garlic and garam masala and coconut milk and heaven. The crunchy chickpeas add the perfect texture and bulk the meal up a bit. Live like it’s […]

Simple Homemade Sunbutter

Simple Homemade Sunbutter

Peanut butter is sometimes too much flavor for me, and so I’ve been buying almond butter and other expensive nut butters for the past few years. I found out though that I can buy a big bag of organic , raw sunflower seeds from Azure […]

Flavor Punchin’ Chickpea Masala

Flavor Punchin’ Chickpea Masala

When we were first married, Indian food used to be a treat we could only indulge in if we went out (our favorite spot is The Bombay House in Utah–check it out for sure). BUT. Then I realized that if I just had a couple of staple ingredients on hand (i.e. coconut milk and a couple of spices), I could make my own delicious Indian dishes WHENEVER I WANTED. Thus, we have at least one Indian dinner a week.

Enter this Flavor Punchin’ Chickpea Masala.

I know the name is a little goofy, but there’s really no other way to describe it. It’s rich and creamy and slightly sweet and packed full of so many different flavors but like, definitely in a good way, ya know?

If you haven’t made or had Indian food before, this is a great one to start with. It’s not spicy and it doesn’t taste too different than other tomato sauce based dishes. Masala’s are usually made with heavy cream, but I use full-fat coconut milk in this one to make it vegan/dairy-free.

One last thing: this dish calls for a spice blend called Garam Masala. It’s one blend that I would highly recommend having around simply because it’s that good. This dish can’t function without it, so don’t try leaving it out or replacing it with something else! I get mine in bulk spice sections of stores like Winco or Albertson’s Marketplace if you’re local. You can also order it online here.

Without further ado, here’s the recipe. My kids both eat it (proof below) so I like to think yours would too!

Print Recipe
Flavor Punchin' Chickpea Masala
Prep Time 20 minutes
Servings
people
Ingredients
Main Ingredients
Spices
Prep Time 20 minutes
Servings
people
Ingredients
Main Ingredients
Spices
Instructions
  1. Heat olive oil over medium heat. I actually added a teaspoon of grass-fed ghee (you could use butter) too. Gimme all the fat.
  2. While the oil heats up, combine all the spices in a bowl.
  3. Dice onion and add to oil. Cook until starting to soften. Add the garlic and ginger and then the spice mix. Cook for about 1 minute until you start to smell all that masala-y goodness.
  4. Add the cauliflower and stir around to coat in the spices.
  5. Add the chickpeas and tomato sauce. If it seems necessary to add a little water (1/3 cup or so) to cook the cauliflower completely, add that in. Then cover and cook for about 10-15 minutes until cauliflower is soft and the acidity of the tomato sauce is cooked out.
  6. Stir in the frozen peas, the coconut milk, and the pure maple syrup. Allow to cook for another couple of minutes until the peas are warmed through. Taste and add more salt and pepper if necessary.
  7. Serve over grain of choice (I used brown rice) and garnish with cilantro.
Dad’s World Famous Breakfast Skillet

Dad’s World Famous Breakfast Skillet

Growing up, my dad had a number of “world famous” dishes: his “world famous” ham bone soup, “world famous” sandwich, and, getting to my point, “world famous” skillet. He’s a dang good cook and can whip something up out of just a random group of […]

Simple, Creamy Tahini Dressing

Simple, Creamy Tahini Dressing

One of the things I missed for the longest time after giving up processed foods was a good salad dressing, especially a creamy salad dressing (talkin’ to you, ranch dressing). I tried a couple of times mixing up olive oil and lemon juice and salt […]

Paleo Cacao No Bean Chili

Paleo Cacao No Bean Chili

Our diet is mostly plant-based. For over a year, we ate entirely vegan in our home, which worked great for us! Our toddler, however, refuses to eat any of the plant-based protein sources and so we’ve since added organic (and grass-fed when possible) meat and eggs back into our diet about once or twice a week.

Because we eat mostly plant-based, that does still mean A LOT of grains and a lot of legumes. We have lentils, beans, and brown rice in some variation several times a week. It’s delicious. But sometimes hard on our digestive track, especially when I don’t remember to soak them prior to cooking.

SO. I love that this is a great option for us when we are wanting to kick it grain and legume-free. In the absence of the usual beans in a chili, this recipe is bulked up by sweet potatoes, ground turkey, and a bunch of veggies.

Side note: I used to laugh at the parents who had to hide veggies in their kids’ food because I had a baby who would eat whatever veggies we gave to him. Now I have a toddler. And he’ll sometimes eat baby carrots or cucumbers, but that’s about it. So I hide veggies in his food whenever I can: in his smoothies, in soup, etc. This chili is packed with veggies: onions, sweet potatoes, riced cauliflower, zucchini, AND green bell pepper (which I forgot to photograph). And you don’t even notice most of them. It’s awesome.

To make life easier, despite the extra plastic packaging which I know I should try to avoid, I almost always buy pre-riced cauliflower (shown in the picture above).

I also thought I would try it out with a couple of tablespoons of raw cacao powder. It’s one of the most nutrient-dense super foods in the world, packed with antioxidants (40 times the amount of blueberries), magnesium, iron, calcium, and more. Since people often add cocoa powder or some other chocolate into chili, I did the same and it was great. I just order my cacao powder off of Amazon and add it to my smoothies, baking, homemade chocolate, and now, apparently, my chili!

So, give this recipe a try and let me know what you think! It’s quickly becoming one of our family favorites.

Print Recipe
Paleo Cacao No Bean Chili
Keyword paleo
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Keyword paleo
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a large stock pot over medium heat
  2. Add the diced yellow onion and cook until beginning to soften, about 3 minutes
  3. Add the garlic and cook until fragrant, about 1 minute
  4. Add the ground turkey and cook until mostly cooked through
  5. Stir in the tomato paste until combined and then add the spices and raw cacao powder and cook for 1 minute until fragrant
  6. Add the remaining ingredients and bring to a boil
  7. Lower the heat to low. Cover and cook until sweet potatoes are softened, about 25 minutes.
  8. Serve topped with diced avocado, cilantro, etc.
Kid-Friendly Green (ish) Juice

Kid-Friendly Green (ish) Juice

My toddler, as I’m sure many kids around his age do, has suddenly become extremely picky. Want to know the truth of what he will eat that will expose that we are not always as healthy as we seem? His without-a-doubt-will-eat foods are: almond butter […]

Family Favorite Red Lentil Tacos

Family Favorite Red Lentil Tacos

I LOVE red lentils. They’re inexpensive and PACKED with nutrients like magnesium, zinc, potassium, iron, and B vitamins. They’re also full of protein, with one cup of cooked red lentils averaging around 18 grams. This makes them an awesome meat alternative for the nights you […]

(Actually Delicious) Quinoa Mango Black Bean Salad

(Actually Delicious) Quinoa Mango Black Bean Salad

While in Utah for Christmas, my husband’s cousin brought a bright and fresh quinoa salad to the family Christmas party. That spot of freshness in the midst of the heavy Christmas food was SO refreshing to me. It was like a bright spot in the middle of winter. I asked for the recipe and immediately started thinking of ways to make it better. I completely re-did the dressing, added some extra veggies and BAM! This is what I came up with. And DANG. It’s good.

I love a good recipe that has perfect amounts of fiber (beans, quinoa and veggies), protein (beans and quinoa), and fat (avocado and oil). One of the best things we have done with this recipe so far is making a big batch at the beginning of the week for lunch meal prep. It’s perfect for a healthy, but filling and well-balanced meal in the middle of the day.

Print Recipe
(Actually Delicious) Quinoa Mango Black Bean Salad
Guys. For real, I have never LOVED quinoa. But honestly, I LOVE LOVE LOVE it in this salad. I'm a quinoa girl now. The trick that I had to learn was that you need to really rinse the quinoa before cooking it to help it not be bitter. This brought out the yummy, nutty, natural flavors of the quinoa. That, combined with a rockin' dressing and a ton of fresh veggies, made for the perfect bright salad in the dark and cold winter.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Instructions
  1. Thoroughly rinse the white quinoa using a fine mesh strainer; this helps remove the bitter flavor that you often get from quinoa. Bring 1 1/4 cups water to a boil in a pan and add the quinoa. Reduce heat to a simmer, cover, and cook 10-15 minutes until water is absorbed. Without uncovering, remove from heat and let steam for 5 minutes on the stove until uncovering and fluffing with a fork.
  2. While the quinoa cools to room temperature, dice all of the veggies and place in a large bowl.
  3. When the quinoa is cooled, drain and rinse the black beans and combine the veggies, black beans, and quinoa. Place in the fridge to chill.
  4. Combine all dressing ingredients in a small bowl.
  5. Toss the mixed dressing with the salad ingredients and enjoy!
My “Go-To” Yellow Thai Curry

My “Go-To” Yellow Thai Curry

Print Recipe My “Go-To” Yellow Thai Curry This is a great, easy “beginners” curry. It’s warming and flavorful and packed full of veggies. I usually add the veggies listed here, but I’ve added whatever I have in my fridge: mushrooms are delicious in this, broccoli […]