Tummy full of delicious dark chocolate banana treats.
Body full of post-yoga heat.
Heart full of joy.
Tonight, while I waited for my beautiful friend at an amazing new (well, new to me) yoga studio in Toronto – Breathe Yoga – I stumbled upon this:
Relish the ride, not just the accomplishments.
The perfect reminder to read his book, Waking, which I bought, placed on a shelf and completely forgot about.
The response to my last post has been absolutely overwhelming. Thank you, thank you, thank you… and I plan to cover more soon. 🙂
But for now, it’s Meatless Monday and it sure is a rainy one!
Yesterday, I stumbled upon a recipe for jerk chickpeas on one of my favourite blogs, Oh She Glows. I wanted those badboy peas then and there, except that I didn’t have most of the ingredients and I was already in comfy pants (it’s a violation on a Sunday afternoon to trade comfy pants for real clothes).
Dressed in comfy pants and without ingredients, I was forced to get creative with what was in my pantry and boy oh boy, did it work out!
I made up a super easy peasy recipe for baked coconut chickpeas!
- 1 can of chickpeas, drained and rinsed.
- 2-3 tbsps freshly squeezed lime or lemon juice.
- 2 tbsp tamari (organic and gluten-free if possible).
- 1 tbsp coconut oil.
- 1/2 cup coconut milk (the thicker, full-fat version works well).
- 1 tbsp maple syrup.
- 1 tsp cinnamon.
- 1 tsp tumeric (you could also use curry if you’re feeling sassy).
- 2 large garlic gloves, smashed and chopped.
- 1/2 of a red pepper, finely chopped.
- 1/2 cup red onions, finely diced.
- Few pinches of red chili flakes.
- Pinch of salt and pepper.
- 2 tbsp parsley or cilantro and/or a big handful of arugula and/or chopped avocado and chives for garnish.
- Preheat oven to 375.
- Combine all ingredients in a baking dish, except the garnish. Give it a loving stir.
- Cover and bake for 30 mins. Uncover and bake for another 15 mins if you’d like it drier.
- Throw peas over some quinoa or brown rice, or serve as a side.
- Garnish with your greens of choice… and enjoy!
Really, it’s one of those recipes where you can throw out the recipe and just mix ingredients until it tastes yummy.
Happy rainy Monday of tumbling & stumbling!
This is what last night looked like:
- Comfy pants
- Organic red wine
- Dark chocolate
- Charlie (my cat) and I on the couch…
- Watching We Bought a Zoo.
It was perfect.
I’ll admit, I chose the movie because Matt Damon was in it (he’s dreamy), but it ended up being so very sweet and even better, inspiring!
I picked up one very important life lesson from the flick:
“All you need is just 20 seconds of insane courage
and I promise you, amazing things will happen.”
What would life be like if you infused every single day with just 20 seconds of insane courage… 🙂
It’s a rainy spring Saturday in Toronto, perfect for staying home and taking care of some outstanding to dos.
It’s also perfect for making coconut protein bliss bites!
|MIA: one date… because I ate it. 🙂
- 1 cup walnuts
- 1/2 cup flavoured protein powder (I used vanilla Sunwarrior, my fav)
- 1/2 cup grated coconut (sulfite-free), reserve half
- 8-10 soft medjol dates, pits removed
- 1 tbsp chia seeds
- 1 tsp pure organic vanilla extract
- Optional: 1 tbsp nut butter (if your mixture is dry, you can use some nut butter to help bind everything)
Place all ingredients (but only half of the coconut) into a food processor and blend until small pebbles form. Roll into balls and roll balls in remaining coconut. Refrigerate. Makes approximately 10-15 bite-sized balls.
Perfectly delicious snack for the mid-afternoon munchies! Enjoy.
Happy Saturday of tumbling & stumbling!