Hi, I’m Mare! I’m a mom of two amazing little boys and wifey to the best man I’ve ever known! I love creating content about our beautiful yet chaotic life. From our outdoor adventures, homeschooling our three year old, navigating being a newborn mama (all over again) and my personal hobbies you can find all that fun stuff right here!
Enjoy ✌🏼💙
This dish has quickly become a crowd favourite! It’s full of flavour and textures, my three year old loves it and picks out the chickpeas to eat them first! Scooooorrrrrreeeee :)
If you’re anything like me and eat with your eyes, then this dish is for you, it bursts colour which makes me want to eat it over and over again 👍. Thankfully it’s pretty healthy!
Here’s the super easy recipe:
8 ounces vermicelli noodles
4 tablespoons of extra-virgin olive oil
2 (14 ounce) cans chickpeas drained and rinsed
3 tablespoons yellow curry powder (use 1 tablespoon for less spicy)
1 medium sweet onion diced
Kosher salt and pepper
2 garlic cloves minced
1 (1-inch) pinch of ginger peeled and grated
1/4 cup Thai red curry paste
2 (14 ounce ) can full fat coconut milk
2 teaspoons honey
1 medium head of broccoli broken down
1 lime
1/4 cup cilantro for garnish
2 ounces vegan cottage cheese
1 jalapeño seeded for serving
1. cook noodles according to package
2. Heat a large pan over medium heat. Add olives oil , chickpeas, curry powder, onion, and pinch of salt and pepper. Cool stirring of often until chickpeas are crisp about 10 mins. Add garlic and ginger and cook until fragrant (2 mins). Stir in the curry paste and cook until fragrant and 1 minute more.
3. Add coconut milk, honey, broccoli and 1 cup of water and stir to combine. Bring curry to a boil and cook til it thickens slightly, about 10-12 minutes. Remove the pan from heat and stir in lime zest, lime juice, cilantro and basil.
4. Divide the noodles into four separate bowls, ladle curry over top and sprinkle vegan cheese, jalapeños and green onions.
Enjoy!
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I love coffee and it definitely helps me get a jumpstart on the day. Ever since becoming a mama of two, I rarely finish my cup of coffee. I quickly became annoyed with forgetting about my coffee and heating it up multiple times a day.
I had to find other ways to boost my energy.
These strawberry energy bites helped, and they are “no bake” super simple to make, they taste great on their own or added to to some greek yogurt.
I especially like to have them before a workout or even as an afternoon pick me up.
Ingredients:
1. cup of strawberries
2. 1 teaspoon of vanilla
3. 2 table spoons of agave
4. 1 cup sunflower seeds
5. 1 cup of rolled oats
6. 1/2 cup of coconut
7. 1/4 chia seeds
Directions
1. Cut tops off the strawberries
2) add all ingredients in food processor
3) use “pulse” option on blender to create a dough like paste.
*NOTE: this may take a while, be patient and continuously check for paste like consistency
4) Once paste like consistency is achieved roll the mixture into balls and add more coconut in a bowl and roll the balls in the coconut.
****If the energy balls seem too soft for you place in the fridge before completing step four.******
ENJOY!
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