Chickpea Magazine (2024)

19/07/2024

a few faves from cooking this past month 😌👏 plus a lot of watermelon and smoothies 🍉🍒🍑🌽🥒

eating these while we ship out the latest issue, Ease, this and next week 🥰🧋🎧

23/05/2024

made a batch of the lemon blueberry bread from our latest issue cover, as a way to make our work-from-home space feel a little more like a cafe, without a lot of extra expense 😌🍋🍵💻✍️🌼

this recipe is from a piece i wrote on having foods in your freezer to take care of yourself on the busiest days. not just for bodybuilders - you can have a cozy little treat in there too 😛 𝘮𝘰𝘳𝘦 𝘪𝘯 𝘰𝘶𝘳 𝘭𝘢𝘵𝘦𝘴𝘵, 𝘌𝘈𝘚𝘌, 𝘸𝘩𝘪𝘤𝘩 𝘪𝘴 𝘶𝘱 𝘧𝘰𝘳 𝘱𝘳𝘪𝘯𝘵 𝘱𝘳𝘦-𝘰𝘳𝘥𝘦𝘳 𝘢𝘯𝘥 𝘥𝘪𝘨𝘪𝘵𝘢𝘭 𝘢𝘵 𝘵𝘩𝘦 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘣𝘪𝘰 ✌️💛

17/05/2024

soaking it all in 😌🌸🍓🌷🪴🍄‍🟫🧋🐇🐛🌿🫛

in our joy issue, we talk about how romanticizing your life can feel crucial sometimes to get back some magic in an otherwise draining and painful phase. first, you get the necessary parts together (like making the commute home or doing dishes feel less like a chore), then you can notice little wonderful things around you more easily.

right now, we're making the most of spring to recharge a bit. what's your favorite part of this season?

11/05/2024

saturday meal prep 😌 when i'm feeling up for it, i put on a movie and just get lost in chopping and mixing. this helps out my future self (who won't want to cook) sooooo much. swipe to see what i made (a bunch from our latest issue!!) ✌️✌️✌️

27/04/2024

✨ EASE is up online 😌🙌

after months and months of work, this issue is up online in digital and for print preòrder 😭

we really wanted to share an issue that made daily meals feel a little less daunting, which in turn makes life in general easier. we look at ways to create a kitchen space that doesn’t get in your way, some basic foods to make the day feel more special, and share lots of stories of what ease looks like for each person.

what’s inside ✨
👀 we've got food at home: i cooked every meal this week and you can too
🍲 slow cooker meals for easier days
🧊 vegan freezer meals for the busiest seasons in life
🍑 our favorite quick & easy snacks
🤔 the shortcomings of convenience
😌simplification for overstimulation
🧽 the fast & easy kitchen: for less takeout & more delicious, stress-free meals
🌶️ fun little toppings for any easy meal
🫘 easy vegan proteins to pair with weekday lunches + dinners
🍂 spice blends for easier meals
🥞 our fave go-to to-go vegan breakfasts
😊 creating your kitchen sanctuary: how to turn the kitchen into your happy place
and more! for a total of 16 articles, 54 recipes, and 2 printables

it’s up at https://chickpeamagazine.com/products/issue-38-ease, whether you want just digital (for phone and tablet), print with a digital còpy, or a subscription. we fúnd our print issues entirely with your órders, so THANK YOU for súpporting (vegan) indie publishing and for being with us all the way to our 38th issue. 🥹🙏

(current subscribers, check your email inbox for your issue!) 💛

03/01/2024

a loose meal plan/prep for the week 🔪 i really like making the most of this "fresh start" energy, so i put a movie on and did a little cooking & restocking of the pantry. what i did this week:

🍂 decluttered & refilled our spices
✨ made breakfast flavor dust (basically a mix of nuts & seeds to put on top of yogurt/oats) and instant scramble powder (both from the everyday vegan issue, along with the printable and a bunch more basics recipes)
🌀blended up peanut butter, peanut sauce with the last bits of what was in the processor, and parsley pesto
🔥 cooked up chia jam and a couple simple syrups on the stove
💨 pressure cooked chickpeas and quinoa in the instant pot
❄️ defrosted frozen tofu and chopped up a lotta veg

i feel soooooo prepared for the week now, and did it when i would've just been vegging out in front of the tv anyway. hope you find some of this same energy this month too 🤞🤞🤞

30/12/2023

a few favorite pages from this year's issues and ebooks 🥲

reflecting on the last year, it's been a mix of joy and difficulty and heartbreak and fulfillment. making this is so intense, but it's been beyond worth it. we put out twelve newsletters, two print issues, and two ebooks, plus a bunch of printables and recipes for subscribers. our club newsletters have been the most satisfying place i've existed on the internet this year, by far. 🙌 and adding **pics to our two-person team (at least part time) this year has made our lives so much more fun 😭

the sustainability issue took months of hard research and totally wore us out, mentally and financially; and the joy issue brought back happiness in our lives when everything felt pretty bleak. this was such a fitting pairing for the 2020s - responsibility, but in a way that isn't draining or disheartening. 👏

we've been doing so much personal work this year that we'll be infusing into the mag in 2024 - practical AND inspiring and a good way to get offline. 😌🤞

if you had a fave article or recipe, let us know so we can do more of that in the new year ☺️💛

24/12/2023

made cookie boxes for family this year, all recipes from our issues 🥲😌🍪🍪🍪 what i made:

white choc cranberry oat cookies | issue 37: joy
chocolate crinkle cookies | issue 35: everyday vegan
pb cup cookies | issue 35: everyday vegan
shortbread (with a swirl) | issue 32: pause
almond biscotti | issue 29: together
caramel toasties (a girl scout dupe) | issue 25: family

and i put together a little recipe zine so if anyone likes one they can make it themselves 🥰 what are you baking this week? 😌☕️🍩🍪🍫🍰🧁☃️❄️

19/12/2023

it snowed overnight so it's cozy breakfast time 🌾🍫🥜🍌🎃

a few fave oatmeal flavor combos:
🍌 broiled banana & pb
🌰 banana & vegan nutella
🍐 pear & blackberry
🍏 apple & almond butter
🍫 chocolate w banana & choc almond butter
🍓 berries & brown sugar
🍎 apple & peanut
🫐 berries & slivered almonds
🍌 hazelnut & banana
🥜 pb&j
🍯 stewed apples & pecans

there are sooooo many variations that don't fit into 10 images, but these are some go-tos for us 😌🕯️🍂

14/12/2023

our pre-hosting checklist 📝🍂

december is our busiest month for gatherings and having friends and family stay at our place. this is the order of operations i've used no matter how big our space is, whether they're sleeping in a closed-off guest room or sleeping in sleeping bags on the floor. 😅😛

more advice/checklists (and our fave cold-weather recipes) in our best-of holiday ebook, 𝘧𝘳𝘦𝘦 𝘧𝘰𝘳 𝘴𝘶𝘣𝘴𝘤𝘳𝘪𝘣𝘦𝘳𝘴 𝘢𝘵 𝘵𝘩𝘦 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘣𝘪𝘰 😌☕️🍪🎄☃️

19/11/2023

planning out some holiday dinners coming up 🤔

we end up either hosting or going to a big dinner nearly every weekend for the rest of the year, so i'm compiling a list of items i'm gonna make, to make the rest of the year comforting and fun - i know we need some ways to brighten our spirits, personally.🤞on my list this year:

🎃 vegan butternut wellington from the vintage issue
🥬 roasted brussels w squash & pomegranate
🧀 vegan charcuterie
🍁 pumpkin pie bars from the together issue
🥖 easy garlic & herb pull-apart bread from the connecting issue

what do you usually bring to holiday meals? always looking for ideas! 🧐 𝘪𝘧 𝘺𝘰𝘶'𝘳𝘦 𝘭𝘰𝘰𝘬𝘪𝘯𝘨 𝘧𝘰𝘳 𝘪𝘯𝘴𝘱𝘰, 𝘸𝘦 𝘩𝘢𝘷𝘦 𝘢 𝘯𝘦𝘸 𝘣𝘦𝘴𝘵-𝘰𝘧 𝘦𝘣𝘰𝘰𝘬 𝘏𝘰𝘭𝘪𝘥𝘢𝘺 𝘋𝘪𝘯𝘯𝘦𝘳𝘴, 𝘪𝘯𝘤𝘭𝘶𝘥𝘪𝘯𝘨 𝘭𝘰𝘵𝘴 𝘰𝘧 𝘵𝘪𝘱𝘴 𝘰𝘯 𝘩𝘰𝘴𝘵𝘪𝘯𝘨 𝘢𝘯𝘥 𝘴𝘵𝘢𝘺𝘪𝘯𝘨 𝘤𝘰𝘻𝘺, 𝘧𝘳𝘦𝘦 𝘧𝘰𝘳 𝘴𝘶𝘣𝘴𝘤𝘳𝘪𝘣𝘦𝘳𝘴 𝘢𝘵 𝘵𝘩𝘦 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘣𝘪𝘰 ✌️

02/11/2023

fave foods from the past month 🥦🍏🪴🍂🍕 october is my fave month of the year, but november is up there too. shocked that i made so much despite it being so busy 😅

🍁 maple chai latte
🌾 apple oats
🍠 japanese sw potato w lots of veg
🎃 pumpkin pie baked oats (this month's subscriber club recipe, so i made this probably a dozen times 😅)
🥕 roasted root veg
🍞 sweet & savory toast
🍏 apple pb toast
☕️ hot chocolate w pumpkin marshmallows
🌰 cranberry pecan muffins (for our holiday meals ebook, also for subscribers)
🍕 and lots of homemade pizza

just fall inspo for ya 😛

11/09/2023

mondays are our grocery day of the week, so here's how i make the most of my time/energy/future planning for meals. 🚲📝🧋

i don't always plan, and almost always forget my headphones, but having a little forethought ALWAYS helps. there's so much more you could do, too - like looking up prices, writing your list based on which stores you're heading to, or getting out storage containers for bulk items (we use deli containers mostly), but these are the ones i do pretty much every time i head to the market or store. 😙👌

it not only makes me more successful in having homemade food for almost every meal, but it makes it less way less stressful, too. 😭🙏

how do you make your errand days more fun for yourself? 🤔🎧🛒 (𝘸𝘦'𝘷𝘦 𝘨𝘰𝘵 𝘭𝘰𝘵𝘴 𝘰𝘧 𝘪𝘥𝘦𝘢𝘴 𝘪𝘯 𝘰𝘶𝘳 𝘯𝘦𝘸 𝘪𝘴𝘴𝘶𝘦, 𝘑𝘖𝘠, 𝘢𝘵 𝘵𝘩𝘦 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘱𝘳𝘰𝘧𝘪𝘭𝘦. 𝘨𝘦𝘵𝘵𝘪𝘯𝘨 𝘰𝘶𝘳 𝘵𝘦𝘴𝘵 𝘱𝘳𝘪𝘯𝘵 𝘪𝘯 𝘢 𝘧𝘦𝘸 𝘥𝘢𝘺𝘴 𝘢𝘯𝘥 𝘥𝘪𝘨𝘪𝘵𝘢𝘭'𝘴 𝘢𝘷𝘢𝘪𝘭𝘢𝘣𝘭𝘦 𝘳𝘪𝘨𝘩𝘵 𝘯𝘰𝘸!)

08/09/2023

a day of late summer, barely-cooking cold vegan meals (that aren't plain salad) until the weather cools off 😅

🥒 hummus bowl with all prepped ingredients so just needed to toast the bread 🥹
🍵 iced matcha
🍫 tiny pot of choc overnight oats with frozen raspberry & choc granola
🥦 peanut noodles w cold veg & vegan fishstix (i think 'fun foods' like this are a good way to get more veg in without still feeling hungry/bored an hour later)
🍑 coconut yogurt, peach, homemade granola & h**p seeds

just been loving cold bowl meals lately, what are you stuck on? 🥬🥑🍑🫘🥖

28/08/2023

𝒘𝒊𝒍𝒅 𝒑𝒊𝒄𝒏𝒊𝒄𝒌𝒊𝒏𝒈 🌲🪵🍱 is the act of eating in nature, fully taking in the fresh air, rustling trees, and dewy ground.

it feels almost like the nature walks i had as a kid - pointing out the rocks, trees, birds, etc that I could identify - but really relishing it (and staying out longer) by having a meal while you're at it. to me, it's the perfect thing to do in these last days/weeks of summer, of course depending on where you live. 🥾🏕️🥙

we're going camping this weekend so you KNOW i'll be taking 's story to heart 🥹 (and bringing her cookie recipe, too 😚👌) full piece in our brand new issue, , at the link in our bio 💛

21/08/2023

manifesting happiness this week 🤞🏼 by adding in fun foods each day, even in small ways. (like picking my favorite all-time meals, using cut-outs to make shapes, or recreating takeout at home, among others.)

recipe testing and photographing the joy issue brought so much positivity to my life 🥹 these are just a few of the moments behind the scenes 😌🙌

17/08/2023

how to deal with a small kitchen 😅

i grew up in a small house with a little kitchen, with enough counter space for one person (with maybe 2-3 kids crowding in). i eventually got a big empty studio space where i could build my own kitchen, and my mom’s wisdom finally made sense: “the bigger the space, the more you have to clean” 😂 and she was so right. it became harder to keep track of everything i filled the space with, which ended up being a lot of clutter.

my grandma’s kitchen is half the size of ours and she cooked thanksgiving (and many large meals) out of it every year. we built our blog, which later became the mag, out of our first apartment kitchen (last slide) very precariously. 😅 with those lessons in my back pocket, i’m slowly putting together a kitchen i love. here’s what i’ve learned (swipe over!) 🥰👉

we've been slowly "reno"ing our space for the last 6 years. every piece we've added into this space has had a discussion about what exactly we'll use it for, where it'll go, and how it'll be cared for. even if you can't change the bones of the space, how can you bring more intentionality into such an important room? any special tips on how you manage in your small kitchen? ☺️👇

14/08/2023

𝒐𝒖𝒓 𝒏𝒆𝒘𝒆𝒔𝒕 𝒊𝒔𝒔𝒖𝒆 𝑱𝑶𝒀 𝒊𝒔 𝒉𝒆𝒓𝒆 ✨ the past few years have taken a toll on many of us, and through making this issue we learned how important it is to intentionally create joy in our lives, both to survive and to do great things, especially as we move through the decades of our lives. so we put together some essential guides, stories, recipes, and worksheets into one issue all about cultivating happiness in your daily life.

𝒘𝒉𝒂𝒕'𝒔 𝒊𝒏𝒔𝒊𝒅𝒆
🧁 making food fun (and cuter) the quick & easy way
✨ romanticizing (or at least smoothing out parts of) your life
🍋 cooking your way to a happier week
🍄 finding joy (and mushrooms) off the beaten path
🍫 vegan candy bars that’ll make your day a little sweeter
🎧 how to salvage a bad day
🍳 the joy of cooking without a recipe
🚲 free (or free-ish) things to do that’ll make you forget your phone’s even there
👵🏼 deciding our last meal
and way more 🙌🏼

𝒂 𝒇𝒆𝒘 𝒐𝒇 𝒐𝒖𝒓 𝒇𝒂𝒗𝒆 𝒓𝒆𝒄𝒊𝒑𝒆𝒔 𝒇𝒓𝒐𝒎 𝒕𝒉𝒆 𝒊𝒔𝒔𝒖𝒆
the snickers-inspired candy bars (with no candy thermometer involved), the just-egg dupe by , ’s peach cobbler, and freshly-fried boston cream donuts 😋👌🍩

𝒕𝒉𝒊𝒔 𝒊𝒔𝒔𝒖𝒆'𝒔 𝒕𝒂𝒍𝒆𝒏𝒕𝒆𝒅 𝒄𝒐𝒏𝒕𝒓𝒊𝒃𝒖𝒕𝒐𝒓𝒔

i’m excited for you to read and cook through this issue, and truly hope it helps you find a little more joy in your life.

ps. subscribers, check your inbox for your issue! ☺️💛

13/08/2023

how we made meals every day during our busiest week with no takeout ☺️👌

usually during the final days of making a new issue, we end up relying on takeout because the workdays are long (9am-11pm) and i’m stressed 😅 but maybe i took some lessons from the next issue’s theme (JOY) because i really wanted to make this busy week a no-takeout week, in the most joyful way possible. here’s how i did it:

🍳 i used cooking as basically my only break times. i put on my favorite music and podcasts and used the time to decompress away from the computer. the rhythm of chopping, the low sizzle of cooking, even the warm water of doing the dishes all felt comforting. (and staying off my phone while cooking helped a lot - i cleaned when waiting for food to finish instead, and it got my eyes off my device while keeping up with chores, so a win-win.)

🥖 i was okay with low-effort meals. toast? dinner if i put enough toppings on it. ramen? yes, especially with some fresh veg. leftovers were definitely welcome, especially for lunch.

🥐 ‘fun foods’ were necessary. besides the convenience, takeout is just a fun distraction, especially if you have the same meals each day/week. so i had a few things in the fridge/prepped to keep things interesting for me. i flavored seltzers, snacked on homemade candy bars (for the new issue 👀) and recreated my favorite takeout.

🧽 sharing the burden helped a ton. i normally take on most all of the cooking/cleaning, but this week i asked for more help and it was a day-saver when i had a ton of work i couldn’t break from.

i didn’t even really do entirely ‘easy meals’, batch cook, or have a ton of things prepped like normal - save for a couple sauces and toppings - but could’ve easily incorporated those too.

what’s made you successful in cooking even on busy weeks? i’d love more tips! ☺️

31/07/2023

grocery haul this week (cover shoot week!!) 🛒

i like to use summer as my "restocking on less cheap items" like nuts and baking supplies because we're spending a lot less on produce. we get most veg and some fruit from our garden, friends & family, and the (cheaper) public market which is stocked well in summer 👌

this week, from all of those sources:
🫛 bulk
🌰 hazelnuts, almonds, and pistachios
🍚 rice
☕️ rooibos
🍠 a few types of potatoes
🍑 peaches and plums
🥑 avocado
🫚 ginger
🥒 zucchini, summer squash, and cukes
🌶️ hot peppers
🍅 tomatoes
🥜 peanuts
🧂 salt

probably going to make with them:
🍫 chocolate overnight oats
🍝 pasta
🍛 peanut noodles
🍙 rice veg bowls
🍑 hot peach oats
🫖 ginger tea
🥜 peanut butter

01/07/2023

a little public market haul & prep 😌🙌🍋🍑🍓🍠🥔🥒🥦🌿 i haven't been in months, so i had forgotten what a good deal everything is 😭

as i make our next issue, JOY, i've been obsessed with how our days are structured and how they support our enjoyment AND the things we want to prioritize. (like cooking from scratch, saving money, etc.) a common stress point for me has been not wanting to cook because our ingredients are too time-consuming to make quickly on busy nights. to make it work for how we live, these are a few things i think about when getting groceries:
〰️ cleaning my kitchen before i leave. it gives a better space to come home to, so prep doesn't feel overwhelming.
〰️ have go-to meals so i don't have to stress about a strict list. i know each week i need to get things for pasta, rice bowls, and fruit for snacking, because we have those every week.
〰️ don't sit down when i get home! it's sooooo tempting after a long, hot, stressful run to the shops - but shoving everything in the fridge haphazardly because i want to just chill is setting myself up for failure. put on a youtube playlist, your fav tv show, a podcast, music, anything - and do that little bit more to make your fridge/pantry ready for the week. i make myself an iced latte or grab one on the way home to sip on to make it more fun for myself 😌

what's on your meal list for the week? is it matching your priorities and adding joy to your days? ☺️✌️💛

21/06/2023

do the things in your pantry support the way YOU want to eat? 🤔

maybe you shop idealistically and get no fun snacks, or you buy all packaged foods and want to eat more whole veg. maybe you need more convenient items because you're busy, or you want to make your own basics to have a say in the ingredients. maybe you get a lot of takeout and need to switch to the homemade version to save money.

everybody's different, so don't expect your priorities and experience to match an influencer's - do what makes sense for you.

i love making my own basics to save money on packaged items, reduce waste, and control the ingredients (hello, veganizing packaged foods for 12 years now 😂👋) so i have a pantry that helps me do that. what's on my prep restock list this week:

🌯 copycat chipotle sofritas tofu
🧀 cultured almond feta
🍁 maple pecan granola
🍓 easy chia jam
🌶️ ~flavor dust~ (basically a combo of nuts, seeds, and spices to sprinkle on every dish)
🍫 chocolate hazelnut spread

𝘮𝘢𝘬𝘦 𝘵𝘩𝘦𝘴𝘦 𝘳𝘦𝘤𝘪𝘱𝘦𝘴 𝘧𝘳𝘰𝘮 𝘰𝘶𝘳 𝘦𝘷𝘦𝘳𝘺𝘥𝘢𝘺 𝘷𝘦𝘨𝘢𝘯 𝘪𝘴𝘴𝘶𝘦, 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘱𝘳𝘰𝘧𝘪𝘭𝘦 ✌🏼✌🏼✌🏼

01/06/2023

favorite meals of may photodump 😌🙏

we had a lot of family stuff happening this month (and our 13th anniversary) but it was still a good mix of wholesome/fun/from-scratch. and yes, it's all vegan 😅✌️

🥐 pastry in montreal
🍵 lots of iced matcha (instant mix recipe in our everyday vegan issue)
🍚 rice bowls
🍦 ice cream from
🍌 maple chai banana bread from our family issue
🍓 strawb rhubarb snacking cake (shared in our subscriber club this month!)
🥬 our first outdoor gathering of the season (stuffed shells, garlic bread and a romaine salad)
🥯 croissant breakfast sandwich, my childhood on a plate, but veganized 🥹
🥦 vegan egg bites from our spring ebook (and more matcha)
🍠 sweet potato bowls, like at least once a week 😂

17/05/2023

writing this month's club email, and looking back on the past ~6 months' of recipes we've shared there ☺️ it feels cool to share things on a sustainable pace, something not as impossibly fast as social media but with less pressure as a whole mag issue 🙌

so far:
🥜 choc pb baked oats
🍋 berry lemon cinnamon rolls
❤️ valentine's red velvet smoothie
🍓 no-bake strawberry lemonade cake bites
☕️ lavender lemonade + rose pistachio latte
🍪 iced oatmeal cookies
🍫 instant hot chocolate mix
🥦 vegan 'egg' bites
🧄 pesto pasta w crispy garlic chickpeas

𝘵𝘩𝘦 𝘤𝘭𝘶𝘣 𝘦𝘮𝘢𝘪𝘭𝘴 𝘨𝘰 𝘰𝘶𝘵 𝘰𝘯𝘤𝘦 𝘢 𝘮𝘰𝘯𝘵𝘩 𝘵𝘰 𝘮𝘢𝘨 𝘴𝘶𝘣𝘴𝘤𝘳𝘪𝘣𝘦𝘳𝘴, 𝘸𝘩𝘦𝘵𝘩𝘦𝘳 𝘺𝘰𝘶 𝘨𝘦𝘵 𝘺𝘰𝘶𝘳 𝘪𝘴𝘴𝘶𝘦𝘴 𝘪𝘯 𝘱𝘳𝘪𝘯𝘵 𝘰𝘳 𝘥𝘪𝘨𝘪𝘵𝘢𝘭. (𝘭𝘪𝘬𝘦 𝘱𝘢𝘵𝘳𝘦𝘰𝘯 𝘳𝘦𝘸𝘢𝘳𝘥𝘴!) 𝘪'𝘷𝘦 𝘳𝘦𝘢𝘭𝘭𝘺 𝘣𝘦𝘦𝘯 𝘦𝘯𝘫𝘰𝘺𝘪𝘯𝘨 𝘪𝘵 𝘴𝘰 𝘧𝘢𝘳, 𝘢𝘯𝘥 𝘩𝘰𝘱𝘦 𝘺𝘰𝘶 𝘩𝘢𝘷𝘦 𝘵𝘰𝘰 𝘪𝘧 𝘺𝘰𝘶'𝘷𝘦 𝘫𝘰𝘪𝘯𝘦𝘥 𝘪𝘯 🥰❤️ 𝘢𝘯𝘥 𝘪𝘧 𝘺𝘰𝘶 𝘩𝘢𝘷𝘦𝘯'𝘵, 𝘴𝘪𝘨𝘯 𝘶𝘱 𝘢𝘵 𝘵𝘩𝘦 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘱𝘳𝘰𝘧𝘪𝘭𝘦 😌✌️

03/04/2023

i actually like prepping food during hard weeks 🤔 maybe not on super busy weeks...but on the ones where i need to zone out, or work something out in my head, or just slice/bash some produce to get my frustrations out, breaking down a whole butternut squash somehow always does the trick 😭🙌

08/03/2023

six years of grocery hauls (for eating, teaching, recipe testing, and photoshoots...which all ended up for eating i guess) 😛

it's been interesting to see our buying patterns change as time goes on - i've refined down what i truly love, i do less big hauls as our needs have changed, there's less packaging, there's more homegrown food, and i know more of how to bring it all together without too much of a plan. 🤔 AND, i noticed that without our relatively cheap local public market, none of this would be possible 😅🫡🙌

i also realized we haven't really shared our grocery hauls since 2020, and i used to do them monthly 🤯 would you want to see what our grocery runs look like again? 🧐

26/02/2023

feeling that sunday chill 👽☕️✌🏼 featuring which we just sent to print 🥹

17/02/2023

doing myself a favor by making a batch of shortbread cookies (from our pause issue) for the freezer 🥰

i wanted something sweet to go with hot drinks as winter continues (more snow today! ☃️) without a lot of effort. you just roll them up and stick them in the freezer so that when you want a few cookies, you slice them off and bake on a little tray. why put the effort into those small-batch baked goods when you could make it once and have them for the whole season? 🤔🍪

the recipe makes a lot of cookies, so i split it into three:
🍫chocolate pecan
🔥 vegan smores
🌹 and rose pistachio

once baked, you can roll the edges in melted chocolate and sprinkle on more chopped nuts, or dip them in chocolate, or have them just like this with a big mug of hot tea or coffee.

𝘧𝘶𝘭𝘭 𝘳𝘦𝘤𝘪𝘱𝘦 𝘪𝘯 𝘰𝘶𝘳 𝘗𝘈𝘜𝘚𝘌 𝘪𝘴𝘴𝘶𝘦 (𝘢𝘭𝘰𝘯𝘨 𝘸𝘪𝘵𝘩 𝘮𝘰𝘳𝘦 𝘵𝘪𝘱𝘴 𝘰𝘯 𝘵𝘢𝘬𝘪𝘯𝘨 𝘤𝘢𝘳𝘦 𝘰𝘧 𝘺𝘰𝘶𝘳 𝘧𝘶𝘵𝘶𝘳𝘦 𝘴𝘦𝘭𝘧) 𝘢𝘵 𝘵𝘩𝘦 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘣𝘪𝘰 😌✌️

13/02/2023

the best things i ate each day this week 😌

🍠 sweet potato w almond butter & hot matcha latte
🍓 coconut yogurt w frozen rapsberries & matcha granola
🍫 red velvet smoothie (berries, beet, dutch cocoa, h**p hearts, soy milk)
🍙 onigiri filled with spicy tempeh, cucumber, and sweet potato; shredded veg salad w sesame oil, tamari, and gochugaru
🍵 iced matcha w the perfect swirl (can you tell i got a lot of matcha for christmas ☺️)
🥗 taco salad with our copycat sofritas tofu recipe from
🍏 and apple pb baked oats (we made a reel with the recipe a couple posts back!)

i've been trying to keep things easy and fun and not overcomplicate anything. it's led to less stress and less takeout, so it works i think ☺️🙌

24/01/2023

our newest issue 𝑺𝑼𝑺𝑻𝑨𝑰𝑵𝑨𝑩𝑰𝑳𝑰𝑻𝒀 is up online!! ✨ this issue was an intimidating undertaking, but ultimately we wanted to create a resource for learning and action, while making it about bettering our own lives AND the planet's. because you can't have one without the other, we realized during our research and writing.

𝒘𝒉𝒂𝒕'𝒔 𝒊𝒏𝒔𝒊𝒅𝒆:
⏰ five easy-ish ways to become more sustainable now
the most flexible meals
☕️ managing the act of eating when you're going THROUGH it
🍳 cast iron 101
🪴 why compost?
🌿 pressed botanicals
🏺 low-waste living before it was cool
🫙 going plastic-free
🥕 cooking with food scraps
🌾 an ingredient spotlight on oats, our fave versatile quick-cooking grain
♻️ the imperfect dilemma of today's recycling system
🔪 cooking package-free, or close to it
and way more ✌🏼

𝒈𝒓𝒂𝒃 𝒐𝒏𝒆 𝒉𝒆𝒓𝒆 𝒊𝒇 𝒚𝒐𝒖 𝒉𝒂𝒗𝒆𝒏'𝒕 𝒚𝒆𝒕: https://chickpeamagazine.com/products/issue-36-sustainability

Chickpea Magazine