Let me start this post by saying I am not always on my phone. Cross my heart. In fact, there is nothing more annoying than hanging out with someone who is more interested in their phone than all the interesting things I have to say (since, you know, I am just THAT awesome). But seriously, who wants to hang out with someone who is always looking at their phone? Boring, right?
That said, I always need my phone on my body. Or, at the very least, within reach.
My toddler has a similar object…his lovie.
Yes, you guys, I am totally and completely attached to my phone- along with just about every other person on this planet who has been sucked in to the wondrous world of smart phones and social media.
So, when I rushed out the door for my physical therapy appointment this morning and discovered I left my phone at home, I immediately freaked out. It wasn’t in reach or on my body and I NEVER leave my phone at home, where did it go?
OH MY GOD what if it accidentally got into the washing machine with the dirty laundry? WHAT WOULD I DO? how would I share to Instagram?
I was only a half mile from home, I could have turned the car around and picked it up, but I was already running late. I had to decide fast. I was late to the last appointment (can you see a trend here?) and did not want to be late again. After all, my child was in school, I had no excuse. So I kept driving.
YOU GUYS, I have a serious problem because that hour and a half without my phone was completely brutal. Of course, the one time I arrive on time there was a wait and only one magazine to read- GOLF. Um, no thanks. I checked my bag for the hundredth time. No phone. Went pee. Still no phone. Tried to read from another lady’s phone. No luck.
The wait felt like FOREVER. You guys, it was only 3 minutes.
I dread, DREAD the day I have to buy O a phone…
On a completely unrelated topic, let’s talk about FOOD. Still on a salad kick, this bowl is super healthy and LOADED with yummy plant-based protein, fresh veggies and homemade peanut butter dressing that is so good you’ll be licking the jar clean.
Veggie Power Bowl with Peanut Butter Coconut Milk Dressing
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For the Chickpeas:
- 15 oz garbanzo beans - one 15-ounce can, drained, rinsed and pat dry
- 2 teaspoons olive oil
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon chili powder
- salt + pepper - to taste
For the Cauliflower:
- 1 large head cauliflower - cut into bite-size florets
- 1 tablespoon olive oil
- salt + pepper - to taste
For the Salad:
- 1 cup quinoa - cooked according to package instructions
- 1 red bell pepper - seeded and diced
- 1/2 red onion - diced
- 1/2 cup green onions - chopped
- Your favorite greens and/or micro-greens
- 1 large avocado - peeled, pitted and sliced
- 1/4 cup peanuts
For the Dressing:
- 1/2 cup coconut milk
- 2 cloves garlic - minced
- 1 teaspoon curry powder
- 1 tablespoon Sriracha
- 3.5 tablespoons creamy peanut butter
- salt + pepper - to taste
- 1.5 tablespoons apple cider vinegar
Instructions
- For the cauliflower- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Toss cauliflower florets in a large mixing bowl with olive oil and sprinkle with salt and pepper. Spread the cauliflower evenly over the lined baking sheet and place in the preheated oven on the center rack. Bake for approximately 25 minutes, or until cauliflower is soft and browning on the edges. Remove from oven and set aside to cool.
- For the chickpeas- In a medium mixing bowl mix together the cayenne, chili powder, and salt and pepper. Set aside. Add oil to a large skillet over medium heat and add oil to the pan. Once the oil is shimmering and hot, add the drained and dried garbanzo beans. Sauté for approximately 5 minutes, or until golden brown. Carefully transfer the chickpeas from the skillet to a plate lined with a paper towel. Allow the chickpeas to cool for a minute before placing them in the bowl with the mixed spices. Toss to coat.
- For the dressing- Add all ingredients for the dressing to the bowl of a small food processor and process until smooth. Or, whisk by hand / shake everything together in a jar secured with a fitted lid. Season to taste.
- For the For the Salad- Chop, chop, chop.
- Build your super veggie power bowl and drizzle with peanut butter coconut milk dressing. Garnish with additional peanuts and chopped cilantro, if desired.
Nutrition
Enjoy!
