Friday, March 18, 2011

Day 22

Breakfast: Van's whole grain waffle with almond butter and strawberry jam
Snack: Luna bar, cottage cheese, 1 medjool date
Lunch: chickpea and tomato curry, greek yogurt with a pinch of chocolate protein powder
Snack: apple, 1 teaspoon of almond butter
Dinner: chickpea and tomato curry, greek yogurt
Snack: 1 serving of Arctic Zone dairy free ice cream

As promised, I made chickpea and tomato curry. I found a bunch of recipes online for it, but tweaked it a little and made it my own.


- 1 tbsp. curry powder
- 1 tbsp. ground ginger
- two 15 oz. cans of diced tomatoes- do not drain
- 2-3 cups of chickpeas, canned and drained or soaked overnight
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 4 cloves of garlic, thinly chopped
- 3 serrano peppers, chopped
- cilantro
- lemon juice
- salt (optional)

Heat up the coconut oil in a big saucepan. Add the onion, garlic, serrano peppers, curry powder, and ground ginger. Saute for 5-10 minutes. Add the tomatoes and chickpeas. Let the curry come to a boil, and then simmer for 20-30 minutes. Add the cilantro, lemon juice, and salt. Serve with rice. Enjoy!

NOTE: 3 serrano peppers make this dish EXTREMELY SPICY. You can omit them or add less if you'd like. A good way to cool down after a spicy dish is to have yogurt afterwards.

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