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You lucky readers get a double recipe post today! Since the cabin, I’ve been thinking a lot about meal planning and have started to carve out a week of dinners. So far, it has saved me a lot of time and stress when I get home from work and I know exactly what I am going to make for dinner. Plus, my lunches have been easy to pack for work because I just eat leftovers! Sa-weet!
I realized that I have some “go-to” recipes that I make over and over again. Dependable. Tasty. Quick. Easy. You may have some “go-to” recipes that you make on a regular basis. I could make a whole meal out of my “go-to” side dishes. What I like about these recipes is that you can make them for dinner and have plenty left over for lunch the next day or another side for dinner.
“Go-to” is something that moms love to hear, especially when it comes to meals. But if you think about it, you probably have some “go-to” things in your life that make you happy, help you de-stress or just purely entertain you; like your go-to assistant, that guy at work who always gets the job done, a coffee date with your girlfriend, a movie you watch over and over again and it’s still funny, an evening walk with your partner and dog. We all have something. Often, we are so used to the “go-tos”, the dependability of them, that we might forget just how awesome the simplicity of their presence is.
Curry Chickpea Salad
- 1/2 cup Greek yogurt or vegan substitute
- Juice from 1/2 half lemon
- 1 tbsp extra virgin olive oil
- 1 tbsp white vinegar
- 1 tspn raw honey
- 1/2 tsp mustard
- 1 clove garlic, minced
- 1 tsp curry powder
- pinch salt & pepper
Mix together in a small mason jar. Set aside.
- 1 cup dried chickpeas, soaked overnight OR 2 cans of no salt added, chickpeas rinsed well
- 1 celery stock, diced
- 1/4 red onion, diced
- 2 tbsp dried cranberries
- 1 tbsp unsalted sunflower seeds
1. Mix salad ingredients in bowl.
2. Pour dressing over top.
3. Let chill for 30min before serving. Refrigerate leftovers and use within 5 days.
Oh so simple beans!
- 1lbs green beans, washed & ends trimmed
- 1 tbsp high quality extra virgin olive oil
- 2 tbsp dried cranberries
- 2 tbsp chopped unsalted almonds
- pinch of sea salt
- pinch of black pepper
1. Roast almonds on baking sheet in oven at 450 degrees for 5-10mins (or until toasted – don’t burn). Remove from oven and set aside.
2. Steam beans. Try not to over cook, a little al dente is always good!
3. Transfer beans to serving bowl. Drizzle with olive oil, dried cranberries, roasted almonds, salt and pepper. Mix before serving or at dinner table in front of guests. Serve hot.