Mango + Tempeh Curry

fullsizeoutput_ba4

On my ever-expanding journey to become a better person, I’ve decided to stop complaining.

fullsizeoutput_b91

For a week. I’m only going to stop complaining for a week.

fullsizeoutput_b95

Baby steps, people.

fullsizeoutput_b96

I was listening to K-Love on the way to yoga the other morning and was inspired by one of the sweet preachers who basically told me to get my act together and stop complaining all the time because I have everything I could ever need. Like, OK when you put it that way. At first I was like man this is going to be a piece of cake. I’m not really a complainer. I mean, I’m pretty self-deprecating, but I don’t really complain. Or so I thought… Man, I started evaluating my thoughts a little more closely and I whine about EVERYTHING. The weather, money, not having enough hours in the day, my face, my hair, my love handles, etc. You name it, I can probably find something pretty negative to say about it. It’s a gift really. But I’ve actually done pretty well the last 48 hours! Perhaps I’ve turned over a positive leaf!

fullsizeoutput_ba0

Then I had to call my internet provider and complain about my bill so alas I’m starting my week of no complaints fresh tomorrow.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 tbsp. of coconut oil
  • 2 tbsp. of soy sauce
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of ginger, ground
  • 1 mango, diced
  • 1 1/2 cup of coconut milk
  • Juice of 1 lime
  • 1 tbsp. of curry powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 cups of brown rice, cooked
  • Cilantro, for serving

How to:

  • Heat coconut oil in a large skillet over medium heat
  • Add tempeh + soy sauce, cook for 5-6 minutes or until browned slightly
  • Add onion + some S+P, cook another 3-4 minutes
  • Add pepper + garlic + ginger, cook another 4-5 minutes
  • Meanwhile, combine coconut milk + lime juice + curry powder + red pepper + S+P
  • Stir in coconut milk mixture + mango, bring to a boil, reduce heat + simmer for 15 minutes
  • Serve hot over brown rice with some cilantro
  • Using a funnel to avoid spillage, pour mango + tempeh curry into mouth + guzzle it down like a champion

 

Adapted from here!

Lemon Tarts

fullsizeoutput_b6e

In a galaxy far, far away lives the version of myself that used to be fun.

fullsizeoutput_b43

There was a time when I was the life of the party!

fullsizeoutput_b4d

That’s a lie, my social anxiety has always kept me from obtaining that title.

fullsizeoutput_b4e

But I could hang! I mean, in WA, Garr and I used to start a Saturday with a fab brunch & spend the next 8 hours exploring & shopping & eating & listening to live music & doing photoshoots & stumbling upon random festivals & strolling by the water. Fast forward like 1.5 years & Garr and I go to Raleigh for the day, thinking it’ll be like our wild Seattle days. NAHT. We kick things off with brunch, old faithful. Turns out, this place makes all vegan desserts. Mmkay. So we order a peanut butter pie. At 11am. MISTAKE. We immediately need to be tucked in for a nap. But we must persevere! We decide to walk around downtown and find some coffee. This helps but only momentarily. We’re fading. It’s 12:30pm. We try to shop but nothing is catching our eye. We try to stop and grab a drink at this really hip restaurant but there are no seats at the bar. The world is conspiring against us! We’re at a crossroads, we can power through or we can embrace our aging, failing bodies and ditch the downtown scene, go to Trader Joe’s and go home for a siesta. 

fullsizeoutput_b78

Got to TJ’s in time to snag ALLLLL the cauliflower gnocchis. Holler.

 

 

Time: 3 hours (prep + baking) | Serves: 12 tarts

Ingredients:

  • 1 1/2 cups of unsweetened, shredded cocount
  • 1 cup of whole wheat flour
  • 1 tbsp. of coconut sugar
  • 1 tbsp. of brown sugar
  • 1/2 cup of coconut oil
  • 1 cup of raw almonds, soaked overnight or placed in a bowl + covered in boiling water, letting soak for 30 minutes-hour, drained
  • Juice of 2 lemons
  • 2 tbsp. of agave
  • 1 tsp. of vanilla extract
  • Pinch of turmeric
  • 1/4 cup of coconut milk
  • Pinch of S
  • Blueberries + raspberries for serving

How to:

  • Preheat oven to 350 degrees
  • In a food processor, combine coconut + flour + sugar + 2 tbsp. of the coconut oil + the S, pulse until well combined + sticks together
  • Scoop a tbsp. of the crust mix in lined muffin tins + press flat
  • Bake for 10 minutes
  • Meanwhile, rinse out food processor
  • Add remaining coconut oil + almonds + lemon juice + agave + vanilla extract + turmeric, process + slowly pour in coconut milk, process until smooth + creamy
  • Scoop 1-2 tbsp. of lemon filling onto each crust + smooth it out
  • Freeze for 2 hours
  • Serve chilled with fruit on top
  • Take a giant bite out of a tart + smile as wide as the dent you made in it + snap a selfie with your tart + make it your profile picture

 

Adapted from here!

 

 

 

Butterbean + Avocado Toast

fullsizeoutput_b3d

They told me marriage would be hard.

fullsizeoutput_b20

That we’d have to work at it every single day.

fullsizeoutput_b24

But I thought we’d be different. We’d beat the odds. But no one prepared me for the biggest marital threat of all.

fullsizeoutput_b25

The thermostat. I’m not exaggerating when I say we argue about the thermostat AT LEAST twice everyday. Cozy is really my only aspiration in life. I just want to be comfortable in lil socks, leggings, a tee & perhaps a light sweater. I should NOT have to wear a parka, earmuffs and mittens in my home. It’s cruel! I’m a very normal, 72 degree type of girl. That’s the perfect indoor temperature no matter the season. Garr, on the other hand, would like it at 65 degrees with all ceilings fans on full blast at all times. Yes, he wants me to contract pneumonia. His absolute favorite line to me when I complain or put my ice cold hands on his face, “You can put on more layers, I can only get so naked.” I’m sorry, just because you sweat like a stuffed pig, I’m supposed to freeze to death?!

fullsizeoutput_b3e

When we buy our home, we’re each getting our own wing.

 

 

Time: 30 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 4 pieces of ezekiel bread, toasted
  • 2 avocados, mashed
  • 1 can of large butter beans, drained (I looked all over for fresh + couldn’t find any – if anyone knows the hookup, let me know!)
  • 1 tbsp. of olive oil
  • 1 tbsp. of garlic, minced
  • 1/3 cup of sundried tomatoes, chopped
  • 1 tsp. of lemon juice
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat olive oil in a skillet over medium heat
  • Add beans, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add sundried tomatoes + lemon juice, cook another 3-4 minutes
  • Add crushed red pepper + S+P, stir to coat + turn off heat
  • Meanwhile, add some S+P to your avo mash
  • To assemble, spread a piece of toast with avo + top with butter beans
  • Repeat with remaining ingredients
  • Once you’ve devoured, refer to yourself as Butterbean and force your sweetie to do the same