A little over a year ago, I was gifted with the task of having to bring food to one of my early morning small group meetings. Everything was planned out until it wasn’t. For some reason, the night before the meeting I forgot about the breakfast quiche.
It was such a blessing that my friend picked me up late. I quickly threw the ingredients together and everything was ready before I left out the door. I even had time to cut out a section for my son to celebrate his 21st birthday, make guacamole, and pile it on top of the quiche just the way he liked it. God reminded me that he was in control and I didn’t have anything to worry about.
The quiche was good and simple, without crust, and it didn’t require a lot of ingredients. I am posting the recipe below.
Total Prepping and Cooking Time:
1 hour 10 minutes
Ingredients:
6 eggs
1 can cut-leaf spinach
1 can of fire-roasted salsa tomatoes
2 tablespoons of curry, cumin, turmeric, parsley, chili powder, onion and garlic powder
1/2 cup of almond milk
1 cup of cheese
Directions:
Mix all of the above ingredients into a bowl.
Pour the mixture into a small to medium-sized casserole bowl and bake for 55 minutes.
Hello! I hope that each and every one of you are finding some type of rhythm (structure) in the midst of our new normal. There are several important things that we can do during this time, and I am reminding myself of these as well: 1) give ourselves grace, 2) give others grace, 3) practice wellness and self-care, and 4) allow ourselves to feel the emotions that are stirring, and 5) grieve.
About two weeks ago, I was desperate for something to cook for dinner after realizing that I had eaten all the food that was supposed to last for an entire week. I came up with something quick, fast, and in a hurry as they say before going to bed. The nice thing about this rotini meal is that it turned out to have just enough of each ingredient without being overwhelming, and at the same time, being able to taste each one individually. Hope you enjoy it!
Total Prepping and Cooking Time
45 minutes
Ingredients
1 can of diced tomatoes with green peppers and onions
1/3 cup of sunflower seeds
1 bag of cut leaf spinach
1 box of rigatoni
4 tablespoons of nutritional yeast
1/3 cup of quinoa
1 1/2 cans of Garlic and Herb pasta sauce
3 tablespoons of each: turmeric, cumin, curry, onion powder, garlic powder, parsley, chili powder
1/2 cup of olive oil
Directions
Place 1/3 cup of olive oil into 4 cups of water and boil for about 15 minutes.
Dump the rotini and quinoa into the pot, and let it cook for about 20 minutes.
While the rotini is cooking, dump all the rest of the ingredients into a large non-stick or cast-iron skillet along with the rest of the olive oil.
When the rotini and quinoa is done, drain it in a mesh colander and dump it into the skillet with the rest of the mixture.
Using a wooden spoon, mix all the ingredients together and enjoy!
If you know me by now, you know that I love coming up with all kinds of fun food concoctions. And the other day was no exception to the rule.
Before I give you the recipe, I want to talk about some of the benefits of creating a weeknight routine.
Food Photo by Katina Horton
Routines help to center, direct, and structure/stabilize/ground us. They also give us predictability for our minds and our bodies. Weeknight routines give us grounding and investment for a good night’s sleep. When we make time and space for the things that we are gifted/good at, and love to do, we are caring for our souls.
This past week, I decided to be even more intentional in adding some things back to my weeknight routine. One of these things is walking. The benefits of walking are endless. The fresh air, automatic feel good hormones that run through your body, the blood flow, lowering of blood pressure, etc. Walking makes me feel good and keeps my mind creative and flowing with ideas. It also helps me with my writing and allows me to really appreciate nature and how great God is.
Other things that I do for my weeknight routine are listening to podcasts/preaching, dancing, reading books, showering, and drinking tea.
As an exercise tonight, think of all the things that you love to do and are gifted at. Circle all the important things that you wouldn’t want to do without. Make these things a part of your weeknight routine and see how much of a difference that they make in your overall well-being.
Here is the French Fry A La Mode for the Family Recipe
Ingredients
1 bag of french fries
4 Dr. Praeger’s super green veggie burgers
1 container of Sweet Baby Ray’s barbecue sauce
1 bag of cheese
Directions
Bake a bag of french fries.
While the fries are baking, fry 4 Dr. Praeger’s super green veggie burgers.
Grab bowls and add a couple of servings of fries into each bowl.
Cut up the veggie burgers and evenly spread them on top of the fries in each bowl.
A couple of days ago, I starting reading the book entitled, “The Gifts of Imperfection” by Brene Brown. I have only read a little bit so far. However, there is a story that Brene tells in the beginning that deals with a shame reel after she has given a presentation. I am very familiar with that reel myself.
We all have a series of events that happens when shame knocks at our door. When it comes to mine, it is usually trauma-induced. When a traumatic memory comes up, it may or may not be foreknown that this memory was traumatic for me. Not only does shame play itself out, but anxiety comes in.
I feel embarrassed, start self-protecting, anxiety sets in, and then I start wondering if I should be vulnerable and discuss this issue with my therapist. My shame reel plays by replaying how I will tell my therapist, what I will say, how she will react, and what she will say. This will keep playing until I am vulnerable and get the issue out. Shame is reduced at this point.
I think of it like God chipping away at a brick wall of my shame with a hammer when I allow vulnerability to take over.
Katina Horton
“Simple Split Pea Soup” Recipe
Now, on to the recipe. I wanted to make something quick, and with adequate protein, and so, Easter weekend I made what I call, ” “Simple Split Pea Soup” .
This recipe only requires a few ingredients. The longest length of time is spent on the split peas boiling. Other than that, everything else is straightforward. As you are learning by now, I love using the combination of spinach and fire-roasted salsa tomatoes to add into a lot of my concoctions.
Total Prepping and Cooking Time:
1 hour 45 minutes
Ingredients
1 can of cut-leaf spinach
1 can of fire-roasted tomatoes
1 16 oz bag of split peas
3 tablespoons of oil or vegan butter
1 container of vegan broth
onion powder- 3 tablespoons
curry powder- 3 tablespoons
parsley – 3 tablespoons
cumin – 3 tablespoons
chili powder – 3 tablespoons
turmeric- 3 tablespoons
1/2 cup of quinoa
Directions
Boil the bag of split peas for 1 hour 45 minutes after quickly rinsing them off.
Boil the quinoa for 18 minutes.
While the split peas are boiling, saute the spinach and tomatoes with 2 tablespoons of oil or butter.
Add the saute mix and quinoa to the peas after 1 hour and 10 minutes, along with 1 tablespoon of oil.
Add the broth after 1 hour and 20 minutes, along with all the seasonings.
Let the soup boil for another 25 minutes and enjoy.
This is a super quick and easy recipe to make for lunch or dinner. Depending on how many pounds of black lentils that you buy, you can have this to last for 5 to 7 days, even with a large family. As I mentioned in one of my more recent posts, you are going to see a lot of recipes where I use cut-leaf spinach and fire-roasted salsa style diced tomatoes. This is also one of them. They are inexpensive, and I love the combination. The tomatoes give just the right kick without being overwhelming.
It would be too much like right if I could just give the recipe without a background story or some drama behind an ingredient. My friend and I went into Whole Foods about a month ago. When we got in the store, we both went our separate ways. I was happily pouring items into bags and weighing them over in the bulk session. My friend and her daughter were in bliss over in the bakery section. I was just finishing up on grabbing the black lentils, when I decided that I would purchase some split green peas. I pulled the lever down, and the lever got stuck. Literally six to seven pounds of split green peas went all over the floor, and inside the squares into between the bulk items. A worker came over to sweep up the mess. I tried to explain what happened, but I don’t think it was any comfort. She gave me grace by not saying anything and grabbing the broom and dustpan to take care of the clean-up job. At this point, I was thinking, maybe I should grab the almond flour and head to the front.
Black Lentil Soup with Rice
By the time that I got to the register, my friend and her daughter were there. I tell her about what happened, and how I had an embarrassing moment in the bulk section. She proceeded to tell me about her embarrassing moment in the bakery section. What’s an adventure to the grocery store without a little bit of drama? Here’s the recipe:
Activity:
Making Black Lentil Soup with Rice
Total Prepping and Cooking Time:
70 minutes
Ingredients:
garlic powder
onion powder
2 tablespoons of nutritional yeast
paprika
cumin
curry
turmeric
italian seasoning
Imagine low sodium vegan broth
2 pds. of black lentils
1 can of cut leaf spinach
2 cans of fire-roasted salsa style diced tomatoes
Directions:
Boil two cups of white rice.
While the white rice is bowling, boil 8 cups of water, and add two pounds of black lentils after the water starts boiling.
The lentils need to cook for about 35 minutes.
Saute the spinach and tomatoes with oil or vegan butter.
After the lentils are ready, add the broth and all the rest of the ingredients, except the rice.
Cook for another 15 minutes.
I kept the rice on the side and poured the black lentil soup on top.
Behold, I am doing a new thing; now it springs forth, do you not perceive it? I will make a way in the wilderness and rivers in the desert.
I guess if you haven’t realized it by now, I love pasta. The second two things that have really been my go to is cut leaf spinach and fire-roasted diced tomatoes(salsa style). You can’t beat buying four cans of this duo for only $3.20. The quinoa helps to fulfill the protein requirement, which is a bonus.
I am not able to tolerate really spicy foods. However, these tomatoes give just the right kick to chili, burgers, avocado, homemade salsa, and several other things, without being too overwhelming. This meal was ready in no time. Since I decided to use two pounds of spaghetti, I had to use a large stock pot. Please feel free to email me your favorite recipe for spaghetti and I will feature it as a blog post. Have a blessed weekend!
Activity: Making Spinach, Spaghetti, & Quinoa Twist
Total Prepping and Cooking Time: 40 minutes
Ingredients:
2 pounds of whole grain spaghetti
2 cans of cut leaf spinach
2 cans of fire roasted with garlic salsa style diced tomatoes
1 tablespoon of garlic powder
1 tablespoon of marjoram, italian seasoning, or basil
2 tablespoons of olive oil
2 1/2 jars of pasta sauce (tomato & basil, garden vegetable, garlic)
1 tablespoon of parsley
1 cup of red quinoa
Directions:
Bring four cups of water to a boil, then adding spaghetti with one tablespoon of oil added to prevent sticking.
While this is going, bring one cup of red quinoa to a boil.
Boil the quinoa for twenty minutes.
Saute the spinach and diced tomatoes with olive oil, grapeseed oil, or whatever oil you have.
Drain the pasta with a colander or top of the pot.
Add the pasta sauce, vegetables, quinoa, and seasonings.
Makes 15 servings.
Enjoy!
I will fear no evil, for you are with me; your rod and your staff, they comfort me.
