I am not a fan of New Year’s ‘detoxing’, dieting… or even resolutions, for that matter. I do, however, like to eat in a balanced way that’s sustainable year-round, and for me that means eating lots of plants (or greens, if you will)! I don’t tend to go avocado crazy around this time of year, but yesterday I happened to have a ripe one leftover from some recipe testing. And that lone avocado (combined with an opened can of chickpeas, some nearly-wilting kale and some 2 day-old yet perfectly toastable sourdough) led me to this ever-so-delicious and oh-so-simple combination; one that’s surprisingly flavourful, yet fresh and light.
This will be the first of a few posts this year that will detail real food stories from my kitchen and share the simple, everyday recipes I make (that ensure I am getting more than ‘5 a day’ in a fuss-free way). I can easily eat vegetables for breakfast, lunch, dinner (plus treats and snacks too!) and, as long as what I am eating tastes amazing and is satiating, I never feel ‘deprived’. Rather, I feel nourished and more balanced in all ways.
Speaking of balance, I finally decided to seek a professional opinion (again) about my ‘hormone situation’. I don’t think it’s strange in the slightest that I have to reevaluate things and get blood work done after recovering from my third pregnancy, but it’s something I wanted to wait to look into until Oliver was completely weaned. The last time I nursed Oliver was around the second week of December, at which point he saw it as a novelty… and one that was losing its appeal, evidently!
I have various motives for getting new blood tests done post-breastfeeding. My thyroid condition alone has been cause for concern at times over the years, and my doctor now wants to ensure I am taking an appropriate dose of medication (right now I take a low dose and the amount prescribed has been stable for some time).
The sadness I have felt that the time of bonding with Oliver in his most dependant state is over, has been replaced by the joy of connecting with him in a new way. It’s all the more lovely as he starts to talk and communicate in increasingly sophisticated and animated ways, showing us more of his bubbly, quirky and loveable character. The downsides of crazy hormonal skin, hair loss and other postpartum woes, are more than counterbalanced by improved sleep quality, less anxiety and, most of all, the distinct feeling that I am returning to me again. By that I don’t mean in a physical, ‘bouncing back’ manner, but rather in terms of emotional centering, which is far more important to me right now.
And that brings me full circle back to the toast. If you’re about ditching the New Year’s diet trend and just eating real food, try this. So delicious. So easy. I promise!
How is 2018 treating you thus far?
Very well indeed, I hope!
❤ Marisa x
SPICED CHICKPEA & KALE
Prep Time: 5 mins | Total Cook Time: 35 mins
1 can organic chickpeas, drained and well-rinsed
2 tsp olive oil (+ extra for the kale)
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
A pinch of salt
A crack of black pepper
1 large, ripe avocado (or 2 smaller ones)
A squeeze of lime juice
A squeeze of lemon juice
2 tbsp finely chopped red onion (optional)
A handful of fresh parsley, chopped (optional)
Half a bunch of kale
4 slices of thick cut sourdough
- Preheat your oven to 200°C and line a deep baking tray with baking parchment.
- Mix combine all the chickpea ingredients in a medium-sized mixing bowl, stirring with a spoon.
- Spread the chickpeas out onto the tray, allowing each a little space.
- Roast the chickpeas for 30 minutes. If you want them crispier, allow them to cool in the oven with the oven door slightly ajar.
- While the chickpeas are roasting, prepare your kale by rinsing it well, removing the woodiest stalks and roughly tearing the leaves.
- Pop the kale into a skillet/frying pan with a little splash of olive oil. Saute the kale for around 5 minutes over medium heat until vibrant green and tender.
- In a small bowl, mash the avocado with a fork, adding a squeeze of lemon juice and a squeeze of lime juice. Mix through some diced red onion and some chopped fresh parsley if using.
- Toast/grill 4 thick cut slices of sourdough bread (I like to use a griddle pan for this).
- Spread with the avocado mix and top with the kale and chickpeas. Season to taste and serve immediately.