How was y’alls weekend?
We had a very low-key weekend over here because Imani and I are going to Chicago next week!!! Do you have any suggestions for places to visit? (bonus points for extra cute instagramable spots haha!) In preparation for our adventure next week I took this weekend off from exploring and just had some chill time. Running errands, hit up a yoga/barre/cardio class that kicked my butt and has me sitting in bed still sore, as well as grabbing brunch with Kristin at Spoon and Stable – seriously it took me way too long to make it out to S&S after so many people have raved about it to me. We noshed on their Meyer Lemon Coffee Cake which just lemon-y enough and crumbly in just the right way, as well as their Onion Quiche which was as fluffy as a pillow and their Red Wine Poached Eggs which were out of this world yummy. I might have also downed about four cups of coffee along the way but hey, it’s brunch after all.
In between all the crazy life things that are going on in the next two weeks, I’ve been taking a little extra time to try and organize my everydays in a bullet journal. What’s a bullet journal you ask? Well just search #bujo on Instagram and you’ll soon realize that it’s this crazy Type A way to track pretty much anything your heart desires in one little journal/planner/goal tracker. Being that I’m not naturally super Type A, I thought I would give it a shot and see if being a little more intentioned with daily activities would help me feel more organized – one week in and so far so good! I’ve been using mine to track how much water I’m drinking, when I’m working out, etc. etc. Since I’m using this year to focus on wellness, I thought being able to visually see these goals would be helpful – I’ll give y’all an update in a couple weeks to see if I stick to it!
A part of my wellness challenge has been being more mindful of the food I eat, especially when it comes to snacking. We have this drawer at the office that has been dubber “candy drawer” because, as you guessed it, it’s full of candy, and when I’m feeling antsy or snack-y at work you can find my arms deep in the drawer unwrapping some Reese’s Cups or whatever other sweet treat we’ve got in there that day. Part of beating the lure of the candy drawer has been packing yummy things that are actually good for me – like chia pudding to eat in the morning, nuts and fruits, and now this hummus. I’ve got this thing with turmeric – it’s like my favorite spice in the world. It’s earthy but not overpowering and has some kick butt benefits like having anti-inflammatory properties, regulating cholesterol and blood sugar levels, as well as boosting immunity. I actually read a piece, “How Indian is Your Turmeric Latte” on Food52 this last week, and thought about how interesting it is that turmeric is the new mainstream and hip food – like people have just now discovered it. It’s always been a staple for me and I feel like the secret has been let out into the world which is kinda cool, but also come on y’all – recognize where your food trends actually come from and try to understand the origins of them.
Being that I couldn’t imagine my world without turmeric, I’ve incorporated it into many of my daily recipes – tossing veggies in a turmeric spice mix, adding an inch of turmeric root into my smoothies, and of course sautéing foods in it as well. Well here’s another favorite way of mine to get that sunny golden color in my life – hummus. Hummus might in fact be one of the easiest recipes to make in the world. Toss everything together and blend – ta-da! My recipe is smokey and spicy thanks to some smoked paprika and red chili powder, and I could eat it by the truckload. (I wouldn’t actually advise doing that by the way!) So in case you’re looking for something new to try this week, here ya go! Happy last full week of February! (:
- 1 can garbanzo beans, drained and rinsed
- zest 1/2 lemon
- juice 1 lemon
- 1/4 tsp smoked paprika
- 3/4 tsp cumin seeds
- 1/2 tsp red chili powder
- 2 cloves of garlic
- 2 inches of turmeric root, peeled
- 1/2 tsp powdered turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp tahini paste
- 2 tsp nutritional yeast
- 5 tbsp olive oil
- 1/2 tsp salt and pepper
- olive oil
- sesame seeds
- sea salt
- add all of the ingredients to a high power blender or food processor.
- blend until smooth, scraping down the edges while mixing - if the hummus is still a little too thick, add a little extra olive oil until it reaches desired consistency.
- serve topped with suggested garnishes or store in an airtight container for up to one week. enjoy!