This post was sponsored by Flatout Bread. Thank you for supporting the partnerships that allow Brewing Happiness to grow and exist. xoxo.
Masala Chickpeas with Coconut Rice and Cheesy Garlic "Naan"
Coconut Rice Ingredients:
- 1 cup brown rice
- 1 3/4 cups (1 can) full fat coconut milk
- 2 cups coconut water
- 1/2 teaspoon salt
Masala Chickpea Ingredients:
- 2 cans chickpeas, drained and rinsed
- 1 cup full fat coconut milk
- ½ cup tomato sauce
- 1 clove garlic, minced
- 1 tablespoon coconut sugar
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 2 tablespoons flour
Cheesy Garlic "Naan" Ingredients:
- 2-3 Flatout Harvest Wheat Stone Ground Wraps
- 1 tablespoon ghee or coconut oil
- 3 garlic cloves, minced
- 1/2 cup shredded mozzarella
- grilled paneer or halloumi cheese
- Start by adding all of your Coconut Rice ingredients to a large pot and heating over high heat until boiling. Once boiling, reduce heat to low, cover, and simmer like this for 50 minutes.
- When your rice has about 20 minutes left to cook, make your Masala Chickpeas. Start by adding your coconut milk and minced garlic to a large pan and bring to a simmer over medium high heat.
- Once simmering add in tomato sauce, coconut sugar, spices and flour. Whisk until there are no more clumps. Pour in your chickpeas, reduce heat and simmer on low for 10 minutes.
- While your rice and chickpeas are finishing up, make your "naan." Cut 2-3 Flatout Harvest Wheat Stone Ground Wraps into triangles.
- Heat a skillet over medium-low heat and add in ghee or coconut oil. Once hot, add in a few triangles at a time. Sprinkle mozzarella and garlic onto the face up side. Once the cheese begins to melt, flip your "naan" and cook for a minute or so, allowing the cheese to brown. Do this for all of your "naan" pieces.
- When everything is ready, divide your rice and chickpeas between 4-6 bowls, top with whatever extras you want and serve with Cheesy Garlic "Naan."
- EAT UP.
I spent all this week debating endlessly about if I should start changing up my photo editing style. You see, I really love looking at and taking darker, edgier photos but Brewing Happiness is this bright, colorful world and has been from the start. So changing it up now is a risk, but some part of me felt utterly stuck. I’m watching other bloggers with accounts I admire climb in popularity, while mine stays steady. I start to question my own worth. I start to wonder if I need to change.
Somewhere along the way it hits me. Oh this is just me acting out of my own insecurities that my work isn’t good enough to make me successful. (And what the heck am I talking about anyway???) I already run a blog as a CAREER and I pay my bills with it. I’d call that pretty damn successful. But there is this other thing that lives deep within me. I try to keep it at bay, but there are times when it still shows up. And that, my friends, is perfectionism. Yeah, I said it. I’m a Grade-A perfectionist. (I blame my dad. haha.)
Perfectionism is a vice to me just like any other. I can control it or abuse it. It’s all my choice. And long ago when I was in the crux of my body image struggle perfectionism was the little voice that whispered to me, “try a little harder” or “you didn’t do enough today.” Sometimes – even now – after a workout I can hear the voice say, “That wasn’t hard enough. Maybe you should go to the gym again today.”
These days, I have managed to quiet that voice when it comes to my body. And when it comes to food I’ve basically rebelled as hard as I can. That’s where my “celebrate health-ier” thing comes from. It’s a way to say that doing the best you can is good enough – in fact it should be celebrated. It’s a way to say that eating a candy bar isn’t a reflection on me as a human, it’s simply a delicious treat. It’s a way to say that, sure, I pan fried my Harvest Wheat FlatOut Wraps to make some “naan,” but who freaking cares if the rest of the meal is really clean? After all, delicious food is good for the soul. (And that cheesy garlic naan is FRICKIN DELICIOUS.)
The only way I’ve learned to deal with my perfectionism is to combat it with heaps of self love. I have to tell myself that what I’m doing is good, and that’s good enough. In fact, it may be great. So if perfectionism is a thing you deal with too, try heaping on some self love. Try reminding yourself that perfect is the enemy of the good. Try reminding yourself that you’re a frigin magical superstar in this world and no one can paint/draw/speak/act/photograph/dance/etc like you do.
I don’t wanna get all cheesy and “special snowflaky” here, but I really do believe that if you love something enough it’s not worth letting perfectionism get in the way of your passion. And if your perfectionism does have to do with diet and body image like mine once did, then you gotta heap on that love for yourself. Get passionate about yourself. Then throw caution to this friggin world and DO THE DAMN THING. There is no time to waste in this crazy world. Don’t let perfectionism slow you down. xoxo