The hardest part about eating healthy for me isn’t the cooking,..it’s the grocery shopping. Hence, I have made a dinner with 2 ingredients with lengthy shelf-lives. My pantry is stocked with canned, unsalted garbanzo beans, and my fridge is frequently filled with brussels sprouts. Once I learn how to conquer time-saving grocery shopping, I’ll post about it ;-).

Gosh, I can’t remember the last meal in San Francisco I’ve had without my boyfriend, Ben. Honestly, we’ll go months eating dinner together everyday. It’s pretty wonderful now that I think about it–except in the moment it feels like…”ugh who’s going to decide what’s for dinner because I don’t care.”

Roasted Brussels Sprouts (Does anyone still need a recipe for this?? I’m sure everyone and their mother knows how to eat these baby cabbages already.) Well briefly, these’s de-stemmed brussels sprouts tossed in olive oil, salt, and pepper, that were roasted for 30 mins at 350 F.

Panfried Chickpeas  

Ingredients  

• 1 can chickpeas, rinsed and dried
• Canola oil enough to coat bottom of skillet
• 1 teaspoon each of paprika, red pepper, sugar, black pepper, and salt

Directions: Heat skillet on medium, then add oil. Gently, to avoid hurting yourself, place the chickpeas into the sizzling skillet. Panfry for 5 minutes until golden brown. Transfer to paper towels to soak up extra oil. Toss in a bowl with the remaining spices.

Sometimes, you just need a no-fuss, no-frills dinner to place in your belly. Now for those vegan chocolate chip cookies the boyfriend made…

LOVE,