Hi all, last night on facebook I posted about my proud teacher moment I had yesterday!
So I apologize if you’ve already read this but about 1 week ago
I talked to my students about “Mirrorless Monday”
and the importance of looking in the mirror &
seeing what you’re proud of & not to let the mirror judge you!
I gave them some examples of how when I look in the mirror I try
and say positive things instead of seeing things I want to change.
Today, 2 of my 10th grade girls came into my office & said…
“Ms. Arena – I had a Mirrorless Monday moment today.
Before coming to school, I looked in the mirror
& instantly saw how I didn’t like how my shirt was fitting…
then I thought to myself- no, don’t be negative.
So I looked in the mirror & really liked how my hair looked today!”
Then her friend that was standing with her chimed in and said…
“I also had a moment Ms. A!
I bought some new pretty eye shadow that I wanted to try
so I put some on this morning and looked in the mirror
and really liked how it looked –
I even walked out to the kitchen and my mom complimented how nice it looked!”
I wouldn’t trade anything for moments like this!
Now onto some #plantPOWER EATS!
Posted this picture on Instagram last night to get some opinions on which recipe to post!
I’ve been a cooking machine, duh, and have a bunch of #plantPOWER recipes to share.
I will be sharing all of them but I think most of you
were curious as to what number 2 was!
So, I figured I’d put your minds at ease for the weekend & fill you in!
I’m always inspired by my favorite twins with their Socca’s!
Socca is basically like a flatbread but more moist
(sorry for those that hate that word)
made from CHICKPEA FLOUR! – aka LOADED with protein!!
Eggplant Socca Lasagna
2 cups of Garbonzo Bean Flour
2 & 1/2 cups warm water
2 TB Olive Oil
1 TB Oregano
1 TB Basil
1/2 TB Minced Garlic
Sprinkle of Sea Salt & Pepper
1 peeled Eggplant
2 TB Coconut oil
1 small White Onion
1 tsp garlic
1) Combine the ingredients with a whisk
2) Let the batter sit in the fridge for about 30 min or so.
or make the night before
*I personally get a little bloated from chickpeas;
but hummus doesn’t hurt the stomach.
After eating this I got a little bloated so I did my research
and found that if you make the batter the night before,
it can help “soak” the chickpea flour & make it easier to digest!
So I plan on trying this again to see if it helps!
3) While batter is setting make your Sautéed Eggplant
4) Add coconut oil, onions, & garlic to the pan to caramelize for a few minutes.
5) Peel your Eggplant & chop in any shape you’d like!
6) Add eggplant strips to the pan & sauté until lightly browned!
(about 10 minutes at medium heat)
7) Take your 13 x 9 pan & smear on your 1 TB coconut oil.
8) Put the pan (without the batter) into the
450 degree oven to heat the pan & oil for about 3 minutes.
9) Carefully remove your baking pan & pour in your batter.
11) Let cool for a few minutes & cut into 8 squares.
(2 squares per person)
It may be a little “bland” if you don’t add the sea salt into the batter.
I actually think I could’ve added in a few more shakes of sea salt.
And chickpea flour is packed with #plantPOWER protein
along with the protein in the hemp seed pesto!
No protein shortage with this stack!
You can find some of the ingredients at http://iherb.com
with my coupon code XUG228 you can get a discount on your first order!
ps, got something in the mail today that I cannot wait to share with you!
Another challenge, perhaps??
Keep an eye out for that surprise!
Have you ever tried making socca?
What’s your favorite way to use chickpea flour?