healthy(ish) comfort dinner

so this week is pretty insane for me–one of those where everything is happening at once.

for me, stress = tummy issues.

i’m not going to go into detail (you’re welcome) but when i’m having tummy dramz i crave carbs, carbs and more carbs. and maybe an egg sandwich every once in a while. also i’m pretty sure it’s a scientifically proven fact that stress makes you crave comfort food. on the other hand, i know continuing to eat healthy foods that agree with me will keep me functioning at my best. 

SO in the interest of honoring my cravings, and giving my tummy what it wants and actually consuming a plant based item every once in a while, i concocted this dinner.

1. frozen veggies…which i did not take a picture of.

what can i say, i had just gotten home from class and i was too lazy. but i used a combo of frozen corn and whole foods’ 365 “california blend” which is cauliflower, carrots and broccoli. i mixed these two together in a bowl, covered with plastic wrap and popped them in the microwave for 4-5 minutes, added sea salt and let sit.

2. amy’s lactose free frozen mac and cheese. aka my new favorite thing. it tastes like real mac and cheese, i promise you.


i cooked it in the microwave according to package instructions and added sea salt when it was done.

3. i poured the mac and cheese on top of the veggies. and sat on the couch watching criminal minds.


4. i ate it.


does this even count as a recipe?!?


p.s. i’m adding “get better at food photography” to my long term to do list. 


recent foodstuffs

ok, so i kind of love food.

i could honestly talk about food deliciousness and/or nutrition for hours on end. one of my favorite parts of getting back into my routine after the holidays is getting back in the kitchen, so here’s a run down of some of the things that went into my belly this week:

this adorable cupcake that one of my bosses made to thank us for coming in to work during the polar vortex.


a dinner of roasted green beans and shredded chicken that i seasoned with cumin, cayenne pepper, garlic powder, chili powder and buffalo sauce in the slow cooker and combined with honey mustard post shredding. topped with avocado. i ate another round after this was consumed..


a bean salad adapted from this recipe. i used white beans because apparently when preparing for a weather emergency, milwaukeeans really need their garbanzo beans.


white beans, little cucumbers, red grapes, an avocado, some parsley, olive oil, salt and the juice of a lemon. so weird, but soooooo delish!!!

and this winner, which i adapted from here.


it was my first adventure cooking scallops, and i think it turned out pretty well–i salt and peppered them and then seared them by heating the olive oil in a skillet and frying them on each side for 2-3 minutes.

then i put them on some paper towel while i wilted the spinach in the same pan with garlic, red pepper flakes and s & p. after placing the scallops on top of the spinach, i poured the excess oil from the pan on top. a squeeze of a lemon and HOLY CRAP, the perfect post yoga second dinner!

i’m definitely going to be adding lemons to the weekly shopping list, because frankly they’re awesome and lemon water really needs to start being a thing every morning. the plan is to keep cut lemon wedges in a tupperware, and have lemon water hanging out in the fridge, ready for the morning. it’s especially refreshing in the awesome tervis tumbler my sister got me for christmas!


yayyyyyy hydration!

i also discovered the the flatbread at subway is super delish, that i’m in love with almond butter and that peppermint tea is heaven when you have a cold. #random

my parents got me the new mediterranean diet cookbook by nancy harmon jenkins for christmas and i’ve been paging through it before bed each night and it’s basically food porn. it’s also really inspiring and totally in line with the type of food i like to cook and eat so it’s about to get mediterranean up in herre!

and on the second day, i made chickpea stew…

and i finally went to the grocery store!

since going home to michigan on december 22nd, i haven’t had any groceries in the house and have been depending on leftovers and (mostly) healthy premade meals i can just grab at the store.

so today, even though it’s fucking freezing in milwaukee and i really really wanted to just order pizza, i forced myself to walk up to whole foods.


the haul ($55 total): my favorite frozen pizza for brunch because i had to satisfy that pizza craving, green beans, baby spinach, nutmeg, tofutti cream cheese, diced tomatoes, garbanzo beans/chickpeas, sliced carros, an onion, whole wheat bread, frozen chicken breasts, 3 avocados, bananas. eggs, chicken broth and avocado hummus.

i had to completely  replenish the fridge with enough stuff to make a legitimate variety of meals, but without going overboard, and i think my mission was accomplished. i got my favorite versatile basics as well as the ingredients for a super simple crock pot meal my mom made for me at home, and i wanted to recreate.

i threw some frozen chicken in the crock pot for about 4 hours on high with cumin, chili powder, salt and wild tree chili seasoning. after it was done i shredded it and stuck in in the fridge to add to salads and sandwiches for the rest of the week.

then i got to work on this super simple and yummy recipe. i love that it includes both tumeric and cinnamon–both great anti-inflammatory spices!

Chickpea Stew and Couscous

1 small onion, chopped

3 carrots, chopped

1  can diced tomatoes

1 can or garbanzo beans/chickpeas

1 cup chicken broth

3 cloves garlic, minced

¼ teaspoon nutmeg

¼ teaspoon cinnamon

1 teaspoon cumin

½ teaspoon turmeric

1/8 teaspoon cayenne ppper

1.5  cups cooked couscous

mix spices with broth, combine all ingredients except couscous in crockpot. mix thoroughly. cover—cook on low 8 to 10 hours or high 3 to 4 hours. serve chickpea mixture on top of cooked couscous.


so you literally have to chop one onion and a few carrots–and i got pre-sliced carrots so they could so double duty in the chickpea stew and to dip in my hummus as a snack. i ended up adding some of the chicken i made earlier today when i went back for seconds, which was a yummy addition–italian sausage would be great too! but it’s definitely still flavorful and hearty without meat, i think i was just super hungry after hot yoga today.

the rest of my night is going to consist of watching parenthood with my roomie, working on some job app stuff and hopefully finishing up cleaning my room.

happy thursday-which-feels-like-a-monday!