Â The caption just explains it all. Hands down – chia seeds rule. I do love my flax though as well – perhaps a chia/flax combo tomorrow? The possibilities are endless!
I had to snap another confession for the rest of you as well: I save most of my peanut butter until the end of my breakfast. It is in fact the best idea known to man. Who doesn’t want to end their breakfast with a giant glob of nut butter?
Â This morning, I set out to use my slow cooker so my dinner would be ready for me by the time I got home this evening. On the menu: Vegetarian Unstuffed Cabbage Casserole
I’ve made this many times before, and I love it. It’s really one of those comfort foods – and it is really good for you!
What you’ll need:
- one head green cabbage, sliced into strips
- one onion, chopped
- 2 cans diced/stewed tomatoes
- 1 can tomato sauce
- 1 can chickpeas, drained
- italian spices to taste (pepper, garlic, oregano)
- brown rice (0ptional)
Here are the really complicated directions:
Place all ingredients in your slow cooker on low and go to work. When you get home, your dinner is done.
BAM! Call me a genius… come on, I dare you.
The end result:
Now, I must admit, I heated my chickpeas up when I got home because I had to make ground beef for the husband’s portion. We add our protein/meat at the end. It helps to keep things simple in the kitchen. I also had some eggplant to use up, so I steamed some up and added it to the mix.
Right now, the husband is doing dishes and I’m laying on the couch. My. life. rocks.
Question: Have you ever seen anyone doing anything outrageous in their car before? I’ve changed in my car… many times. Those poor souls…