New year, new you. Not a new concept.
I have mixed emotions about the New Year and all it brings. Resolutions (to me) are just empty promises that may or may not be kept. I know I used to be guilty of throwing a list of resolutions together on New Years eve just for the sake of it. How many of those were actually resolved? Well, I could probably count that on one hand.
As much as I love setting goals, lofty ones will only backfire. That’s not to say you can create big dreams, but it’s the small steps in between, the achievable-in-this-very-moment kind of goals that mean the most.
So that New Years resolution to make millions by June or have washboard abs by bikini season? Yeah, throw those out the window they mean about as much as a loto ticket (which could hypothetically make you millions by June but that’s besides the point.)
So, it’s been
a while way too long and there is just an overload of updates I have to share that aren’t even really clear in my laundry basket of a mind. SO hear goes….
NEW YEAR NEW ME (jk same old me but new ventures for sure!)
I’m officially a jewelry designer! WUT? NEVER anticipated I would add this one to my resume-maybe this really is a new me? Anyways, if you haven’t already checked out my super adorable and at the same time meaningful handmade jewelry line CandyBars now is the time! I’m just over the moon in love with the pieces and I hope you all will be too! Plus, I really just can’t thank anyone enough for your words of encouragement. Thank you thank you thank you! (You can even follow me on instagram if you feel so inclined @candybarsjewelry)
I’m officially a yoga fanatic. Not that I haven’t always loved yoga, don’t get me wrong, I’ve just more recently found a deeper appreciation for the practice. I spent my Christmas break at yoga classes as opposed to my usual form of exercise, running outdoors-mainly because the streets of my hometown literally turned into a giant swimming pool. To quote Rich Homie Quan, yoga got me feelin some type of way, and that type of way is damn good! Currently on the hunt for a studio in LA, but I’m sure i’ll be back on the mat in no time.
I spent my last two weeks of Christmas vacation on a service trip to Cape Town, South Africa. Two weeks was just not enough time to take in all that the beautiful country has to offer, heck two months wouldn’t even cut it! Seriously so in love with all of the people I met and the places I saw.
Lastly, I’m officially a second semester senior! it’s been four years since I was able to say that but this time there really is no next scholarly step (at least not for now.) I’m lucky to have a tiny grasp in regards to what post-grad life will be like, but none-the-less the real world is daunting. Good thing I love a good adventure!
And what would this post really be without a recipe. I know most of you are here for just that, so thanks for bearing through my word vomit…again.
Winter brings on a whole lot of comfort cravings and sometimes they’re just too good to resist. Let’s face it, when its cold out salad sounds about as appetizing as snow. In the colder months I love getting my veggies in through stews and soups and curries and all that hearty yumminess. For dinner I made this bomb.com vegan cauliflower and chickpea curry. Loaded with veggies but filling to the core.
Vegan Cauliflower and Chickpea Curry
2 tbsp coconut oil
1 large onion, diced
3 cloves garlic
2 tbsp curry powder
1 tsp cumin
2 tsps coriander
1 tsp tumeric
2 (14 oz) cans diced tomatoes
2 (15 oz) cans chickpeas
1 head cauliflower, cut into florets
1/2 bag of fresh spinach
1 (14 oz) can coconut milk (i used a light version)
salt and pepper to taste
Brown rice or quinoa for serving
Heat the coconut oil over medium heat in a large dutch oven or heavy bottomed pot. Add the onion and garlic and cook for about 5 minutes, or until soft. Stir in the spices and cook for about 1 minute until fragrant. Add the chickpeas, tomatoes, coconut milk, and cauliflower and spinach. Increase the heat to medium-high and bring to a boil. Reduce the heat to a simmer and cover. Cook for another 15 minutes. Uncover and cook 5 minutes more, until the sauce has thickened slightly. Season with salt and pepper to taste and serve over choice of grain.