Being a blogger is the hardest job there is.
Firefighters & nurses ain’t got NOTHING on us!
I joke, I kid. Except – this ish is actually tough. Especially when you’re trying to do it, like, for real.
I’m currently in the process of self-hosting my site. This is still in process because my IT skills are that of a wet noodle. I haven’t spent this much time on the phone with someone since middle school. Techies & I just speak a different language. Like, if I’m calling you with a technical need, I need you to walk me through it step by step. You cannot give me a synopsis of said steps & send me on my way. I will combust!
Now taking applications for an unpaid, tech-savvy intern who will tell me I’m pretty everyday.
Time: 1 hour (prep + cooking) | Serves: 3
- 2 cans of chickpeas, rinsed + drained
- 1 package of frozen cauliflower
- 1 cup of quinoa
- 1 tbsp. of olive oil
- 1 tsp. of curry powder
- 1 tsp. of paprika
- 1 tsp. of chili powder
- Juice of 1/2 a lemon
- S+P, to taste
- Parsley, for serving
- Preheat oven to 400 degrees
- In a bowl, combine chickpeas + cauliflower + curry powder + paprika + chili powder + S+P + olive oil
- Arrange on a lined baking sheet
- Roast for 40 minutes
- Meanwhile, cook quinoa according to package directions, add to a big bowl
- Add veggies + lemon juice + S+P to the quinoa
- Serve warm with parsley
- Eat 2 servings + dance around in a crop top