All or nothing? How do you feel about that? For me, I think most lasting changes occur when we make smart, daily decisions that compound over time. I feel the same way about vegan eating. I was a vegetarian for 2 years before deciding that vegan eating is best for me and my family. It took time for me to make that change.
What steps will you take consistently to change the way you eat over the next year? Will you skip the drive-thru of chicken sandwiches and fries for a homemade meal at home this week? Will you switch out your dairy milk for soy and/ or almond milk instead?
If you're conscious about those decisions, I promise you will change the way you eat for the better. Don't bet yourself up! Just be intentional about your meal planning, experiment and enjoy the journey.
Start with this quick and delicious chickpea mac. Everyone loves a budget-friendly meal and being kid-friendly is an awesome bonus. Let me know what you think once you try this recipe.
I really miss listening to music on Pandora and YouTube at home. It sure was awesome background noise while I cooked. Instead of posting the song I'm listening to while cooking (like I did a lot early last year), I will start posting the book I'm reading on recipe posts.
Currently Reading: The Slight Edge by Jeff Olson
Thanks for reading!
Watch the YouTube video for this recipe below....
Ingredients (4 servings)
- 8 oz elbow macaroni
- 1 tablespoon vegetable oil or vegan margarine
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- (1) 15 oz can crushed tomatoes
- (1) 15 oz can chickpeas drained & rinsed
- 1/4 cup fresh parsley, chopped
Bring a large pot of water to a boil and cook macaroni according to the directions on the label.
While the pasta is cooking, heat a large skillet with oil on medium heat and saute the onion for 9 minutes.
Add in the garlic, salt, cumin, chili powder and black pepper and cook for 1 minute.
Then add in the crushed tomatoes and chickpeas, reduce the heat to med-lo and simmer for 5 minutes.
Drain the pasta and mix it in with the chickpea mixture.
Finally, mix in the parsley and serve.