Life Lately & Yummy Eats

 

Cat naps/ Guacamole/ The Easter lily Brandon bought me/ So much snow/ Maggie's favourite hangout spot/ Delicious salad from Wendy's/ Quinoa- my favourite/ Snow & more snow/ Sweet Miss Maggie

To be honest, lately all my life consists of is writing papers and it is definitely overwhelming me. I just wish for a full day of no school work or stress, a day just to do whatever I please without feeling guilty for it. Thank goodness there is less than a month left of school! Can't wait until April 18th!

Although I have been busy trying some new recipes. So I thought I would share a few easy but scrumptious eats with you today :)

Crunchy Chickpeas

The credit for this tasty treat goes to Brandon. He's always wanting a nighttime snack and I am always trying to encourage healthier options. He informs me that all he did was dump a can of chickpeas on a baking sheet, drizzled with some olive oil and put taco seasoning on them. He then baked them at 400 degrees for approximately 30 minutes or until crunchy. I highly recommend that you try this! Feel free to switch up the spices as you desire :)

Creamy Carrot & Coconut Soup

 Apparently today I am just sharing a wealth of recipes that I can't even take credit for because this recipe came from my sister, Ashley. She said she was craving soup one day and googled easy soup recipes and this baby popped up. I am so thankful because it was beyond delicious and definitely easy to make!

Ingredients

3 large carrots, chopped small

1 onion, chopped small

1 tsp fresh ginger, minced

1&1/2 tsp curry powder

 1&3/4 cup vegetable broth

1- 14 oz can of coconut milk (light or regular)

Sea salt to taste

Directions

1. Simmer the first 5 ingredients for 20-25 minutes

2. Cool slightly and then puree in a blender (or a magic bullet in my case)

3. Return to heat and stir in the coconut milk until it is warmed through

4. ENJOY! I choose to pair it with garlic cheese toast and I would highly recommend it!

Coconut & Chocolate Chip Cookies

Green for St.Patty's Day!

 Can you tell I am really digging coconut lately? Seriously, it's my new favourite thing! These cookies will not disappoint either. I made them last week to cure our broken hearts when Sasha passed away and I made them again last night for a bake sale at my Uni. Make them for yourself and see, they are moist & to die for!

Ingredients

1 cup butter

1 cup white sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

2 &1/4 cup flour

1 tsp baking soda

1 tsp salt

1-2 cups chocolate chips

1-2 cups coconut 

* The original recipe called for 2 cups of both choc. chips and coconut but I added gradually and realized that for my preference 2 cups of each would be too much. You can judge according to what you like!

Directions

1. Preheat oven to 375 degrees.

2. Cream together butter, white sugar & brown sugar. Beat in eggs one at a time and then add the vanilla. Add the flour, baking soda and salt (already combined). Once it's all mixed fold in the chocolate chips & coconut.

3. Bake for 8-10 minutes.

4. Enjoy! Preferably with a large glass of milk :)

                           

All 3 recipes together make up a perfectly balanced meal, trust me!

Happy Monday everyone :)