My brain has been drained a little bit lately as I get ready for another round of exams coming up and with the weather being particularly freezing lately I have wanted to go into full-fledge hibernation mode. Homework has been piling up because I am the worst at doing any sort of homework during Christmas break. As much I curse my procrastination, I did need the downtime to relax and not overthink everything to death. But now we are the second week of 2015 and I had to get right back into the full-schedule, juggling school and work full time. Blasted adulthood!

Mark has also returned to school and started his internship at a Toronto fine dining restaurant to complete his culinary degree. Nights at our house have become pretty lonely when I am not working and I usually have dinner by myself (with the exception of Barb snuggling on my lap). I haven’t really wanted to cook for myself too much since it always seemed like a waste but I asked myself why I thought like that. Perhaps I read too many women’s magazines in my youth (thinking that adults actually did these things) and thought that the phrase “Cooking for One!” was pathetic. Just because they put an exclamation point at the end and in a cheery bright font does not make the phrase any better. However the act of cooking a proper healthful dinner for myself should be a priority and I must devote some time in my evening to do so. A daily devotion to myself and my well-being. A dollop of hummus, peeled carrots and some pita sometimes doesn’t cut it as a proper dinner since I usually use the hummus container lid as a plate for the veg and pita. Oh how my mother would cringe.

Roasting vegetables with some chickpeas is pretty easy, comes together quickly and is versatile when you get tired of the same vegetables you have been eating all week. You can make this dish go even further when served on a bed of cooked grains like brown rice, quinoa or millet (all gluten free grains!). I cook my grains on a Saturday morning before work so I can eat them for my long shifts on the weekends and have some left over for school. I soak my grains on Friday night after work to get them all sprouted to cook the next day. Living it up. “Sorry guys can’t go out, I have to sprout my grains…” Don’t worry I have never said that.

Mark is appreciative of the leftovers he gets when he comes home late from his internship and I get an actual dinner. Double win.

P.S. I am digging this new addition to my pantry: za’atar, a savoury Middle Eastern spice blend that I have been sprinkling on everything. I also made this hummus with it.

The post Roasted Chickpea + Vegetable Bowl w/ Za’atar Tahini Sauce appeared first on Sprouts & Chocolate.

Maybe the grey days were wearing me down? Maybe people are just irritating me that badly. Grumble grumble….

Staying positive is much more difficult than it is seems. I was at a point where I couldn’t decide between “I should be grateful for what I have” and “I am at my rope’s end” with the things I struggled with. I particularly dislike those people that tell other who are feeling a little glum to “buck up” or “look on the bright side!” Clichés are the worst. The cynic in me became awfully loud recently. 

The only place I wanted to be in was my kitchen. Nothing beats when I have the kitchen all to myself with potential recipes to try out and my laptop strategically placed in the cupboard so I can watch Netflix (catching up on New Girl) while I do the inevitably large amount of dishes I seem to use. 

Being in my kitchen to do anything (besides reheating some soup) made me realize I hadn’t done anything except work and school while I prepared for exams. I was just burnt out and in denial about it.  I wanted to be stronger than that and push on through the exhaustion. I couldn’t admit to myself that my body was overworked and what I needed was just R&R. During my (very) short break I decided to wear exclusively panama pants in my apartment, made absolutely zero plans and worked on things that make me happy (this recipe included!). After my break, things have been starting to look up. 

Since it SNOWED already, I wanted a really satisfying and hearty meal. Roasted vegetables are now here for the season. Hooray! Literally the only good thing about winter is roasting raw root vegetables and turning even the most gnarly vegetable into caramelized and concentrated flavour heaven. I am tired of these restaurant ho-hum iceberg lettuce salads. Give me some flavour and substance! I decided on sweet potatoes and beets since they are beautiful colours together and the sweetness of the potatoes and the earthiness of the beets compliment each other so well.

It is ok to admit that you aren’t feeling 100% and to finally get some rest. You aren’t “weak” because you have just had enough and you just need a little break from your routine. Realizing this is a big game changer in my attitude. I don’t have to “do it all” and I will never ever in a million years be perfect and that is just fine by me. 

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