You know the saying when it rains it pours!? Well no statement has rang more true– you hope that when it happens, it’s all good things that come your way, but unfortunately, stress is always met with more stress too. This past week was one of the more difficult weeks I’ve had in a long time… and while I didn’t always handle all of the stress so gracefully, I learned something from the experience… oh, and picked up a new recipe to share too!
I know we’ve all been there… where everything seems to go wrong… not only are you trying to balance several responsibilities at once, but your phone stops working, you start a new stressful job, your carbon monoxide alarm goes off in your apartment and your landlord says “hmm, don’t know… this has never happened to me before”… oh, and you have to be taken to the ER for an allergic reaction to– you don’t even know what– leaving you with swollen eyes for about a week. Oh, never happened you?! Just me? cool. haha. Let’s just say it was NOT my week… I tried to keep a positive attitude, but I have to say I had my moments. And by moments, what I really mean to say is that I was a complete nightmare to be around for about three straight days… especially if you live with me (sorry boyfriend)!!!!
Stress can get the best of us… but that’s okay, we’re all human! However, by day four I was able to see the light, and realize that the stress would pass. It was time for me to take control and relieve some stress anyway I could… how did I do that? That’s easy, two things: YOGA & the food network.
You may laugh, but I think many of you would agree that the food network is the most stress-free television on the planet! If you haven’t used it to get your zen-on, I dare you to try it the next time you feel overwhelmed… there’s nothing like Ina Garten or Giada to make you feel right as rain.
Fortunately, I got home from a long Monday at work, and Giada was cooking… I got inspired. Not only was I suddenly motivated to create something based off her amazing recipe for a chickpea crepe– but I also got excited to take the time to make something delicious and healthy for my boyfriend and I to share that night. The perfect way to say “thank you for taking care of me this past week” is through food right?! And I was thanking myself for getting through this past week too by making something satisfying and HEALTHY for my mind, body and soul.
Here’s my spin on this crepe creation: Giada introduced me to a new kind of crepe (don’t you love that we’re on a first name basis ;))– this chickpea crepe only has a few ingredients & chickpea flour is full of dietary fiber and is more protein rich than wheat flour.
I thought making a crepe would be difficult– but I was pleasantly surprised!
- you need: 3/4 cup of chickpea flour, 2 tablespoons plus four teaspoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of cumin & 1/4 teaspoon of coriander
- Combine until completely smooth & then pour into a medium hot non-stick pan… once the crepe starts to bubble flip over onto the other side and continue to let it cook for another minute or so… and that’s it! Now for the filling…
I was craving eggplant & was lucky to have some in the kitchen, so I decided to make an eggplant filling based on one of my favorite mediterranean dishes… here’s what I made:
- you need: 1 yellow onion, 2 cloves of garlic, 1 cup of organic marinara sauce, a bundle of mint leaves, a can of chickpeas, a splash of red wine, 1/4 tablespoon of allspice, red pepper flakes and cumin, half an eggplant and extra virgin olive oil
- you do: first, drizzle a cookie sheet with olive oil and cut the eggplant into thin slices, then cover the eggplant with 1 tablespoon of salt and a half of a teaspoon of pepper and crisp in a 400 degree oven for about 10 minutes. Next, slice up the yellow onion & garlic into big chunks and throw into a medium hot sauce pan with a tablespoon of olive oil. When the onions and garlic are slightly sauteed, add in the chickpeas (rinsed) as well as the red pepper flakes, all spice and cumin, let the flavors mix in the heat and then deglaze the pan using red wine. Then add in the crisp eggplant and continue to cook for just one minute. Finally add in the marinara sauce as well as the mint leaves. Continue to let simmer until all flavors are completely combined. That’s it!
After the crepe is cool, fill it with the eggplant filling & add some greek yogurt for some tang and protein (you guys know I can’t live without some greek yogurt!) Lastly, top with some mint!
- I’m not kidding, this eggplant dish is one of the BEST DISHES I’VE EVER MADE, it is so delicious and satisfying!!!!! Healthy too…
Next time you’re having a rough week… what are you going to do to make the next week a better one?!
Let us know!