Model: Gal Gadot
I never quite know how my weeks are ever going to be. When Sunday rolls around I try to set all these expectations. I’m going to wake up at 8:20 a.m. and make it to every 9:00 a.m. morning kickboxing class Monday through Friday then hit it hard on studying languages French and Japanese and make sure I get at least two recipes done this week for my blog! This past week didn’t go that way.
I noticed myself falling. That deep, dark hole that I’m all to familiar with started to creep in the second I woke up on Monday morning. “Hello, my unwanted friend. Oh? What’s that you say? I’m not good enough? I will never accomplish anything or discover who I am as person?…Oh…that’s…great.” This conversation was never-ending till late this past Friday.
Ever since I realized that Musical Theatre was not the path for me, that it was more of a dream and desire of my adoptive parents, I realized that I was trying for years to please them and not myself. Going to theatre school, sitting out in the cold waiting for hours to MAYBE be seen for an audition, dealing with the numerous toxic people in the industry…it was exhausting and it definitely wasn’t what I wanted to do long-term. So, now that I’m off that path and separated from my adoptive family, I don’t know who I am. I have to start over completely.
Maybe I’m just complaining and maybe nothing is truly wrong with not knowing what you want to do with your life, but it honestly bothers me. I THINK I like cooking and I THINK I enjoy taking photos, but am I actually doing it for myself or for others again?
Curry Chickpea Pita Sandwich
1 can of drained chickpeas (or dried that have been cooked)
Half of a yellow onion finely diced
1/2 tsp. of ground garlic
1/2 tsp. of smoked paprika
1/2 tsp. of curry powder
1/4 tsp. of turmeric
1 tsp. of Tahini
1/4 cup of plain yogurt
4 big garlic cloves minced
Half of a cucumber finely diced
1 Squeeze of half of a lemon juice (about a 1 tsp)
Toppings and Extras:
2-3 Toasted pita pockets
1/8 cup of chopped cashews
1 small handful of diced grape tomatoes
1 small handful of arugula
2 hard-boiled eggs (make the night before)
- Preheat oven to 350 F.
- While the oven is preheating, make your yogurt sauce. Add the yogurt, minced garlic and cucumber and mix well together. Then add the squeeze of lemon juice. Be sure to only add a squeeze or two, about 1 tsp. (You don’t want the mixture to be too runny.) Then once the mixture is mixed well together set it in the fridge to rest.
- Then chop and prepare the toppings. Cashews, grape tomatoes, and washed arugula then set aside.
- By this time the oven should be done preheating and if not, continue to chop the half of the yellow onion for the chickpea mixture.
- Once the oven is heated add the pita pockets and toast them until warm.
- Then in a large pan on medium heat add 1 tsp. of olive oil. Once heated add the chickpeas, onions and spices and mix well together. Once the mixture is combined turn off the heat and then add 1 tsp. of tahini and mix again till combined. Move the pan off the heat and start serving.
I serve my pita pockets by cutting them with a scissors. I cut half of the top off the pita so it creates easy access to fill it in with the chickpeas and toppings. I did mine as followed, chickpeas, arugula, tomatoes, cashews, more chickpeas then yogurt sauce. Then I had the hard-boiled eggs on the side. Feel free to add the eggs into the pita pocket. Enjoy and happy eating!
Photos by. Bernadette Mira