If you need something hearty and a bit different, this is a good option.
Things I changed:
I used ginger powder instead of fresh ginger (reduced the amount, too)
Skipped the fresh lime and lime zest
Served over ramen noodles instead of jasmine rice
Source: Post Punk Kitchen | Serves: 6-8 | Time: ~40 min
1 tbsp coconut oil 1 large yellow onion, thinly sliced 1 lb #BrusselsSprouts, quartered 1/2 tsp red pepper flakes 2 cloves garlic, minced 2 tsp ginger powder 1 #rutabaga, peeled and diced (1/2 inch) 1 cup sliced #carrots 4 cups vegetable broth (homemade to reduce sodium) 1 15 oz can #chickpeas, rinsed and drained 1/2 cup coconut milk 2 tbsp lime juice Salt to taste
Fresh cilantro, for garnish
Sriracha, for serving Ramen noodles, for serving
Preheat a 4 quart pot over medium-high heat. Saute onion in the oil with a big pinch of salt, until onions are lightly browned (5-7 min)
Now add the brussels and try to get them lightly seared by making sure that they hit the surface of the pot. So just push the onions to the sides and let the brussels cook, giving them a stir every now and again (another 5-7 min)
Add ginger, garlic and red pepper flakes and mix in. Cook until fragrant, about a minute.
Add the rutabaga, carrots and vegetable broth. Cover and bring to a boil. Once boiling, lower heat to simmer, and add the chickpeas. Cook with the lid ajar (to let steam escape) until the rutabaga is tender (5 more minutes or so.)
Add coconut milk and lime juice, and taste for salt. Heat through, and serve with cilantro and extra red pepper flakes or Sriracha if you like. I served with ramen noodles.
Important note to kidney disease sufferers: Rutabagas are high in potassium. My condition does not preclude me from having potassium rich foods, but yours might. Ask your doctor.
What I ate and drank today
6 glasses of water
2 cups of decaf
2 cups coffee
1 egg white, black bean, and salsa wrap
6 pretzel sticks with mustard