The Roasted Chickpea

Easy crispy cauliflower tacos It’s hard to take pics of my dinner with the lack of natural light after 4:30 pm but I had to share these delicious quick cauliflower tacos with you regardless of the fluorescent kitchen lighting! Bake some store-bought frozen cauliflower wings - I found some at No Frills (sure they may contain more ingredients than if you made them yourself but we don’t always have time for that do we!). I baked these in our actifry for a nice crisp.... Meanwhile make the slaw: 1/2 lime, juiced 1 large carrot, grated 1/2 small purple cabbage, finely shredded 4 green onions, chopped 3 tbsp vegan mayo Salt and pepper to taste 1 tsp pure maple syrup or sweetener of choice Fresh cilantro, chopped - add in according to preference. Add cabbage slaw to a warmed corn tortilla, top with crispy cauliflower, sliced avocado, more fresh cilantro and a squeeze of fresh lime. Done The cauli wings we got came with a hot sauce that my husband added to his tacos for some spice if you’re after that

How’s the new year treating you? I took this week off of meal prep to work on my new project @thewisechia that I am super excited for and can’t wait to launch! It’s been challenging, with so many new learnings & unknowns. I know they will keep coming as it grows but I am ready and willing to take them on as I go I’ve been reading Think Like Monk by @jayshetty and in the second chapter he asks us to unpack our fears, digging deep until we reach our true fear. I’m not sure ...I’ve reached my ultimate deepest fear yet (I need to do much more work) but the first thing that came up for me was a fear of living a mediocre unfulfilled life. Yeah I know, there’s a lot more to that one but on the simplest terms: I don’t want to look back on my life when I’m 90 and feel disappointed that I didn’t truly live it. This is something I think about all the time. It’s what motivates me to do hard things that I feel like I have no idea how to do sometimes. It’s why I still do things even when I’m scared. So while there are a lot of hills to climb and new things to master, I choose to keep doing the challenging things that propel me forward and will make me smile when I’m 90 (even if they fail!). Now is the time to do that thing you’ve always wanted to do but were too scared to do, that thing that lights a spark in your soul. It’s meant for you, just be brave enough to try!

ROASTED onion, tomato & red pepper salsa - a delicious versatile dip that I highly recommend making! Slather it on crackers, in sandwiches or on top of a tofu scramble! The base of this recipe is actually off of the side of @quepasafoods tortilla chip bag Can’t say I’ve ever made a recipe off of a food package before but the sound of a roasted salsa definitely piqued my interest! Recipe: ... On a baking sheet, add 2 roughly chopped onions, 1 roughly chopped red pepper, 2 quartered tomatoes and 7 garlic cloves. Toss in about 2 tbsp of olive oil and sprinkle with salt and pepper. Bake at 450*F for 25 ish minutes on top shelf of oven. Then add roasted veggies to blender along with fresh cilantro and 1-2 tbsp sundried tomatoes. Pulse lightly. Taste and adjust seasoning with more salt and pepper if necessary.

Wishing you all a happy 2021! I am so grateful for this community Thank you for all support over this last year as we navigated through the rollercoaster ride of 2020! ... The shifts that I’ve seen in business and in personal are so inspiring and is a testament to just how resilient we all are. We can do hard things! Here’s to a new exciting year

Plant-powered shawarma bowls - I’ll be eating these healthy bowls on repeat for the next foreseeable while How to make: Roast chickpeas in oven at 410 degrees on large baking sheet. First drain a can of chickpeas, peel outer shells (yes it takes an extra few minutes but worth it for crispy chickpeas!) & carefully pat dry with kitchen towel. Toss with a little olive oil, sprinkle of paprika, garlic powder, turmeric powder and salt. ... Meanwhile, cut cauliflower into florets. After chickpeas have been in oven for 10-15 minutes, pull baking sheet out and add cauliflower. Drizzle with olive oil and salt & pepper. Bake for 15 more minutes until cauliflower starts to brown and chickpeas are crispy. Also, bake falafels on small baking try while chickpeas & cauliflower are baking. I just used a store-bought version that took about 10 minutes. While everything is baking: add greens, cucumbers, tomatoes & avocado to bowl. Make tahini dressing by blending up about 1/3 cup tahini, 1 lemon juiced, 1 garlic clover, salt and pepper, 1 tbsp olive oil & water to thin to desired consistency. Once everything is baked, add to the bowl, drizzle with tahini dressing and sprinkle with fresh herbs like mint, parsley & dill