Keep Calm and Cook on

Things are back to nutty and I NEED to maintain balance. This week I knew that I would have meetings each night after work so I planned ahead and made enough dinners for the week.

Stephen’s mom surprised us for Christmas and bought us two wonderful magazine subscriptions  She purchased us Vegetarian Times for the year which I am super excited about. Vegetarian Times has a lot of great recipes for under 400 calories. They also index all of the recipes by vegan and gluten free, making life a lot easier.

In anticipation of the craziness I prepared Moroccan Stew and Chipotle Chili. The calories listed in the magazine don’t seem to match MyFitnessPal. I am going to presume MyFitnessPal is correct because it considers the actual brands I used. Both recipes are really great and are perfect for when you are in a pinch.

Moroccan Potato, Carrot, and Chickpea Stew

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Not plated because I haven’t served it in a portion yet 🙂

Ingredients:

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so fresh and whole.. nom!

  • 2 tbsp olive oil
  • 1 large russet potato- cubed
  • 8 oz. baby carrots
  • 2 large shallots- chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 can of 15.5 oz low sodium chickpeas (drained, reserve liquid, divide portion of beans)
  • 1/3 c dark raisins
  • 1 1/4 tsp ground cumin
  • 1/2 tsp pumpkin pie spice
  • 2 tbs lemon juice, lemon wedges for serving
  • 2 c of fresh spinach

Directions:

1. Heat oil in large non stick skillet (have lid handy) on medium heat. Add potato, carrots, shallots, salt, and pepper, saute for 3 minutes.

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2. Add chickpea liquid, raisins, cumin, and pumpkin pie spice. Toss, and then cover to let simmer for 8 minutes on low heat.

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3. Mix in 1 half of chickpeas, cover and let simmer for an additional 3 minutes- make sure carrots and potatoes are tender, if they are not continue to let simmer.

4. Mash remaining chickpeas in a shallow bowl and mix with lemon juice.

5. Mix mashed chickpeas into skillet and pile spinach on top. Toss mixture until spinach begins to reduce in volume.

spunach

6. Add water to the mixture if you would like it to be soupier and serve. * Since I was not serving right away I added water and let the mixture simmer off of the lit pilot for about 4 more minutes and then placed it in a air tight container.

Nutritional Information:

stew

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bollywood on foster

This past Wednesday night Stephen and I decided to venture into the world of cooking Indian food from scratch. We recently have really taken to the cuisine and wanted to produce it in our own home. I researched healthy versions of the classic Palak Paneer and found one on an ipad app. Its interesting because there really was nothing that was unhealthy in the meal however, through my research I have found that traditionally made dishes are super heavy in fat. This recipe was extremely balanced and included: spinach, tomatoes, tofu, yogurt (we used 0% greek), spices, and onions. Naan is horrible for you hence why we did not originally purchase it, however I want to try and make my own next time. Cutting out the mass amounts of butter should help bring the fat content down.

Mike came over and helped me cook the meal while Stephen ran out for some last minute naan. The meal was made with love and tasted good too! Next time though I am going to cool it on the spices and add some red hot pepper flakes. I do have to say, for a first time try, we were proud.