Help! I’m stuck at home and my diet has gone out the window! I’ve got you!
First things first. You are not alone. This is new territory for us all, and we’re all doing the best we can. With that said, I almost wish I would have invested stock in pasta. In grocery stores all around America, the spaghetti isle has been ransacked. Chips, frozen pizzas and peanut butter—they can’t stock the shelves fast enough. Conversely, walk over to the produce section and options are boundlessly available (and on sale! I’ve never been able to purchase spring mix as inexpensively as I did this week.) The trend is apparent. We’re stocking up on packaged foods because produce seem far too perishable. Here are a few tricks to make ensure we’re not compromising our vitamin, mineral, and nutrient intake as a result of quarantine.
A recipe for you:
2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons of Agni powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Cook Basmati rice according to the package instructions. Heat oil in a medium skillet over medium-low heat. Add onions, season with salt and pepper and cook until onions are dark brown and caramelized, about 10 minutes. Stir in the Agni powder and garlic and cook for 30 seconds. Pour in vegetable stock and stir to scrape up all the brown bits in the pan. Add chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning. Warm the naan in the microwave. Serve the curry over rice.
Kristen’s website is www.wellblends.com which includes items like Golden Milk, detox & replenish tea, and Agni. Right now they are 20% off with promocode: Wellness2020.
Kristen Schneider teaches Power Yoga and Flow 2 and shares her wisdom with our students at Bella Prana Yoga & Meditation, Tampa, FL. Voted Best of the Bay and offering over 95 classes a week.