I’d like to announce two things.
One. I very nearly almost just fell off my balance ball that I’m currently sitting on. As in, I got up and when I tried to sit down again it had rolled away. Luckily, since I am of superior intelligence (no comments please), I outwitted it and somehow managed to land back on the rolly round thing. HA.
Two. I think I ate my weight in lemon curd today. Ugh those scones are just SO GOOD and then the lemon curd is just SO GOOD ALSO and I just.can’t.stop. I mean, it would be such a shame to waste any, right??! Right. Lemon+curd=heaven. Just sayin.
And three. Even though I only said two, too bad. Aerial yoga! It’s fun!! Just hangin’ out on a casual Tuesday night.
Chickpeas! Or alternatively garbanzo beans. Or whatever. Regardless, they’re delicious. And a hefty source of protein and fiber. Nothing to quibble over here, they’re clearly good for you. I’m absurdly obsessed with this lunch. Varying my diet? Ha. As if. I feel like I’ve eaten this for lunch the last several days in a row. Minus today, of course, when apparently I ate scones and lemon curd for lunch (reference above picture if you were at all confused about my devotion to anything that combines the words lemon and curd in the same sentence).
But anyway. This makes a fab lunch or dinner, and can be thrown together in less time than it takes to actually eat it, which in my book is a plus when I return from yoga and needfoodnow. Also, this is one of those fabby dishes where you take whatever is lurking in your fridge, and voila, lunch! Love that. Almost as much as I love lemon curd and very nearly but not really falling off my balance ball.
Chickpea Vegetable Sauté in Pumpkin Mustard Sauce
This recipe comes from my grey matter, and the depths of my fridge. Serves one, unless you mega increase ingredients. This is how I usually make it, with preferred ingredients, but feel free to substitute in whatever you have lurking about. Gluten free, dairy free, vegan, high protein, high fiber.
- 1 stalk celery, chopped
- 1/2 a zucchini, chopped
- 4-5 button mushrooms, chopped
- 2 good handfuls of greens (mine are usually chard+spinach+kale, or arugula)
- a good glug of extra-virgin olive oil
- 1/3 c chickpeas, if canned–drained and rinsed
- 2 healthy spoonfuls of pumpkin puree
- salt and pepper to taste
- a few squirts of stoneground mustard, to taste
- sliced avocado for topping
- chopped nuts for topping (I like cashews+walnuts)
Heat the glug of olive oil in a skillet over medium heat. Toss in celery, zucchini, mushrooms, and greens, and sauté them for a few minutes until the veggies begin to soften. Add chickpeas, pumpkin, and salt and pepper, and let cook until everything is heated through. Pour out in to a bowl, and stir in mustard. Top with avocado and chopped nuts! Diced cucumber is also good as a topper if you happen to have that around.
This makes great leftovers too, I’ve taken it for a work lunch more times than I can count.